About 5 years ago this was on Allrecipes, I'm glad I printed it off when I did because Kraft pulled it (was a Kraft recipe). It's also not on Kraft's website, they have one with the same name but different measurements/ingredients.
Down Home Macaroni and Cheese
6 servings
Ingredients:
1/4 cup butter, divided
1/4 cup flour
1 tsp salt
2 cups milk
1/4 lb Velveeta, diced up into cubes
8oz shredded cheddar, divided
2 cups elbow macaroni, cooked & drained
2 Tbsp seasoned dry bread crumbs
Preheat to 350.
Melt 3 Tbsp butter in large saucepan on low heat. Blend in the flour & salt; cook and stir 1 minute. Gradually whisk in milk; cook, stirring constantly, until thickened. Add prepared Velveeta cheese and 1 1/2 cups of the shredded cheddar; stir until melted. Stir in macaroni.
Pour into lightly greased 1 1/2 qt casserole. Melt remaining 1Tbsp butter and combine with breadcrumbs. (optional, I've just sprinkled the breadcrumbs straight with the cheese). Sprinkle casserole with remaining 1/2 cup cheddar and bread crumb mixture.
Bake @ 350 for 20 minutes, or until thoroughly heated.
Friday, December 3, 2010
Tuesday, November 16, 2010
Baked Potato Soup
This is another one of my Mom's recipes, so good :)
BAKED POTATO SOUP
4 large baked potatoes, peeled and cubed
12 slices of bacon (drained & crumbled), or 8oz of small cubed ham
4 green onions, chopped, or 2 tsp of dried chives
1/3 cup margarine or butter
1/3 cup all purpose flour
7 cups milk
1 tsp salt
1 tsp ground black pepper
6oz shredded cheddar cheese
6oz Velveeta, cubed
1 cup sour cream
In a stock pot or dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, pepper. Continue cooking, stirring frequently, until cheese is melted.
BAKED POTATO SOUP
4 large baked potatoes, peeled and cubed
12 slices of bacon (drained & crumbled), or 8oz of small cubed ham
4 green onions, chopped, or 2 tsp of dried chives
1/3 cup margarine or butter
1/3 cup all purpose flour
7 cups milk
1 tsp salt
1 tsp ground black pepper
6oz shredded cheddar cheese
6oz Velveeta, cubed
1 cup sour cream
In a stock pot or dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, pepper. Continue cooking, stirring frequently, until cheese is melted.
Friday, November 5, 2010
Curried Pot Pie
Thanksgiving is weeks away, but just thought I'd share one of my favorite things to do with leftover turkey (also works well with leftover roasted chicken). Everyone's got a favorite pot pie recipe but most are sort of bland, this one uses curry. My Mom and one of our neighbors back in the 80s came up with this one. It's been a family favorite forever.
POULTRY POT PIE
1pkg – 2 round Pie Crusts (like the pillsbury ones)
1 quart chicken stock
5 tablespoons butter
5 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 cup chopped onion
1 can evaporated milk
2-3 cups cooked chicken or turkey, diced
1 to 1 1/2 cups frozen bagged veggies (i.e. corn/peas/carrots/green beans)
Preheat oven to 450 F.
Melt butter in medium sauce pan; sauté garlic and onion until limp. Add the flour and whisk together forming a roux. Add the curry powder, garlic powder, and chicken stock and whisk until thickened. Add the evaporated milk. Keep sauce warm.
In a large bowl, combine poultry meat and frozen veggies. Pour two cups of sauce over the meat/veggies and mix well. Place one pie crust into a 9” glass pie plate. Poke holes in bottom and sides of crust. Pour in pie filling. Cover with the second pie crust and crimp edges to seal. Cut slits in top of pie crust for venting while baking.
Place pie on cookie sheet in the middle of oven and bake at 450 for 25 minutes. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and let stand for 15 minutes prior to serving. Serve with additional warm sauce.
POULTRY POT PIE
1pkg – 2 round Pie Crusts (like the pillsbury ones)
1 quart chicken stock
5 tablespoons butter
5 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 cup chopped onion
1 can evaporated milk
2-3 cups cooked chicken or turkey, diced
1 to 1 1/2 cups frozen bagged veggies (i.e. corn/peas/carrots/green beans)
Preheat oven to 450 F.
Melt butter in medium sauce pan; sauté garlic and onion until limp. Add the flour and whisk together forming a roux. Add the curry powder, garlic powder, and chicken stock and whisk until thickened. Add the evaporated milk. Keep sauce warm.
In a large bowl, combine poultry meat and frozen veggies. Pour two cups of sauce over the meat/veggies and mix well. Place one pie crust into a 9” glass pie plate. Poke holes in bottom and sides of crust. Pour in pie filling. Cover with the second pie crust and crimp edges to seal. Cut slits in top of pie crust for venting while baking.
Place pie on cookie sheet in the middle of oven and bake at 450 for 25 minutes. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and let stand for 15 minutes prior to serving. Serve with additional warm sauce.
Monday, October 25, 2010
ISO Halloween appetizers
Anyone have a favorite Halloween appetizer? I'm going to a Halloween party as part of my MOM's group on Friday and am taking witches wands (chocolate covered prezel sticks with sprinkles) and thought I'd take an appetizer too. :)
in the cupboard chicken & veggie soup
Tonight I had zero motivation to make dinner. But my Dad was feeling really crappy yesterday so I needed to cook him something. I was thinking along the lines of soup, my husband wanted baked mac & cheese (as the meal, nothing else). When I'm sick I don't really want a bunch of mac & cheese. So soup it is. While standing in front of my stash of canned goods in the storage room in the basement I saw the alphabet pasta I'd bought at Meijer awhile ago. On the back of the box was a basic recipe for alphabet soup.
I tweaked it to what I had on hand.
Chicken & Veggie Alphabet Soup
8oz Meijer Alphabets (or other similar small pasta)
~1 lb cooked chicken breast, diced into bite sized pieces (Costco has frozen grilled chicken strips i like to buy & freeze for soups & casseroles)
46oz bottle reduced sodium V8
14oz can chicken broth
3-4 cups water
2 chicken bouillons
1 tsp basil leaves
1/2 tsp marjoram
1 tsp garlic pepper
1 tsp minced onion
1 tsp celery flakes
Threw everything but the pasta in the pot and brought to a boil and am now doing the simmer for 30 min bit. Then will do the cook pasta for about 10 minutes and may throw some parm cheese on, jury is still out there :)
So far it smells good :)
I tweaked it to what I had on hand.
Chicken & Veggie Alphabet Soup
8oz Meijer Alphabets (or other similar small pasta)
~1 lb cooked chicken breast, diced into bite sized pieces (Costco has frozen grilled chicken strips i like to buy & freeze for soups & casseroles)
46oz bottle reduced sodium V8
14oz can chicken broth
3-4 cups water
2 chicken bouillons
1 tsp basil leaves
1/2 tsp marjoram
1 tsp garlic pepper
1 tsp minced onion
1 tsp celery flakes
Threw everything but the pasta in the pot and brought to a boil and am now doing the simmer for 30 min bit. Then will do the cook pasta for about 10 minutes and may throw some parm cheese on, jury is still out there :)
So far it smells good :)
Monday, October 18, 2010
ISO: Thanksgiving sides in the crock pot
Calling out into the great unknown that is the interwebz: My inlaws are hosting Thanksgiving this year instead of me, because we are all going to IN to gather one more time as a family before a cousin moves to Europe with his family. My mother in law wants to do most of the cooking and I said I'd help, but she only has one oven and the bird will be taking over that most of the day. So, if anyone has any tried/true tasty crock pot recipes for the traditional thanksgiving fixings, please let me know.
My mother in law already has a green bean casserole one, it's similar to the traditional one just like 3x the amount of beans and less liquid:beans ratio. I already have a mashed potatoes one that is pretty good, just have to dig it up.
So we need:
Sweet potatoes
corn pudding (my thanksgiving favorite)
any others you may have that are worthy :)
My father in law will cook the bird and usually stuffs it, I can probably do some stove top stuffing on the stove for just regular stuffing, but if anyone has a good crock stuffing recipe please share.
An apple dessert may be good too, an aunt plans to bring pumpkin pie I believe, another a veggie tray, and another a fruit salad, and I plan to do appetizers.
My mother in law already has a green bean casserole one, it's similar to the traditional one just like 3x the amount of beans and less liquid:beans ratio. I already have a mashed potatoes one that is pretty good, just have to dig it up.
So we need:
Sweet potatoes
corn pudding (my thanksgiving favorite)
any others you may have that are worthy :)
My father in law will cook the bird and usually stuffs it, I can probably do some stove top stuffing on the stove for just regular stuffing, but if anyone has a good crock stuffing recipe please share.
An apple dessert may be good too, an aunt plans to bring pumpkin pie I believe, another a veggie tray, and another a fruit salad, and I plan to do appetizers.
Saturday, October 16, 2010
Awesome London Broil marinade
My Mom always used to use some generic meat marinade mixed with wishbone Italian Dressing. I didn't remember which random packet she used so I decided to try the McCormick Grill Mates Montreal Steak seasoning we use on pretty much everything (burgers, steaks, pork chops). I've marinated with it before just a few hours on NY strips and it was good. This time I put the top round in with the marinade on Thursday afternoon so it marinated about 48 hours :) its smelling pretty amazing on the grill.
3lbs top round steak
1/2 cup olive oil
4 Tbsp balsamic vinegar
4 heaping tsp McCormick Montreal steak seasoning
At least 1 tsp of minced garlic, I put 2 in because we like garlic.
Poke a bunch of holes in steak (both sides) with a fork and put in a gallon sized resealable baggie. Mix marinade and pour in, press air out and then seal. Swish around to mix seasonings up. Put meat in the fridge and turn it at least twice a day to evenly marinade.
As far as the broiling or grilling goes, you'd best find a recipe but we always use two burners on the gas grill. Heat both burners to high then turn off one and put the meat over that. Switch every 20 minutes or so and don't flip the meat for at least an hour. Low heat & slow cooking along with the long marinating time makes the meat nice and tender.
Then we slice it thin and use the leftovers for french dips (just use a packet of au jus) the next day :) Or make hot steak sandwiches.
3lbs top round steak
1/2 cup olive oil
4 Tbsp balsamic vinegar
4 heaping tsp McCormick Montreal steak seasoning
At least 1 tsp of minced garlic, I put 2 in because we like garlic.
Poke a bunch of holes in steak (both sides) with a fork and put in a gallon sized resealable baggie. Mix marinade and pour in, press air out and then seal. Swish around to mix seasonings up. Put meat in the fridge and turn it at least twice a day to evenly marinade.
As far as the broiling or grilling goes, you'd best find a recipe but we always use two burners on the gas grill. Heat both burners to high then turn off one and put the meat over that. Switch every 20 minutes or so and don't flip the meat for at least an hour. Low heat & slow cooking along with the long marinating time makes the meat nice and tender.
Then we slice it thin and use the leftovers for french dips (just use a packet of au jus) the next day :) Or make hot steak sandwiches.
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