Friday, May 6, 2011

Macaroni and Cheese

2 cups dry elbow macaroni
3 eggs
can of evaporated milk
1 pound sharp cheddar

cube up block of cheese
put macaroni in a mixing bowl
beat eggs in another mixing bowl and add most of the can of milk
add some salt and pepper
add cubed cheese
pour everything over the macaroni
let stand for a few minutes
bake at 350 for about 40 minutes
it is done when a knife is inserted in middle and comes out clean

Jane, my step-Mom said that she sometimes adds a tablespoon or two of butter and that she also has used whole milk and skim milk.

Tuscan White Bean and Sausage Stew

  • 3/4 lb (350 g) hot italian sausage links
  • 2 medium carrots
  • 1 can (14.5 oz) Italian seasoned diced tomatoes, undrained (if you can only find plain diced tomatoes add 4 garlic cloves and 1 pkg (18 g) fresh basil)
  • 2 cups (500 mL) chicken broth
  • 2 cans (15 oz each) cannellini beans
*optional: 1 medium bulb of fresh fennel (we are not fennel fans so we don't add it. You can also substitute an onion)

1. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-in nuggets (this gives it a more finished look, but if you prefer to just cook and cut, you can do that also)

2. Place sausage into a pot and cook over medium heat for 5 minutes to until golden brown, stirring occasionally.

3. As sausage cooks, peel carrots. Chop carrots (*and fennel or onion), then add to the pot to cook for 3-5 minutes.

4. Stir tomatoes and broth into sausage mixture. Drain and rinse beans, add to pot. (you may also add additional garlic here if you choose.)

5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender, then Serve nice and warm!

Yield: 6 servings

Thursday, May 5, 2011

Rolo Cookies

Devils Food cake mix
2 eggs
1/2 c. oil

Mix ingredients well. Wrap cookie mixture around an unwrapped Rolo and form into a ball. Make sure Rolo is in the center. Bake on ungreased cookie sheet at 350 degrees for 10-12 minutes.

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices. 

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. 

Ladle juices into small cups for dipping and enjoy!

Source: Our Best Bites