Rao's Sunday Sauce

via

I'm feeling a little "fluffy" after making (and sampling) the pumpkin donut holes 3 times in less than 2 weeks! I do that, wear out a good recipe and then I move onto the next one, and the next one and the next one. Dr. Oz actually addressed this syndrome recently, Pinterest Addiciton. Pinning something to excess. Guilty as charged, I do love the ability to have recipes in the wings waiting for an occasion for me to make them. I traded my cookbook addiction for Pinterest and I've not looked back, that's a good thing! Think how much money I'm going to save on cookbooks ; )

This week I made two of our old time favorite casseroles that were staples when our girls lived at home, King Ranch Chicken Casserole and Lasagna. Our daughter had surgery this week, so it gave me an excuse to make 9X13's... I love 9X13's! If you have an excuse to make either of these, don't pass it up. In fact, make one for yourself too... it's big fork good! All my recipes are printable by just clicking on the titles~

King Ranch Chicken Casserole

2 tablespoons butter

1 onion, chopped

1/2 bell pepper, chopped

1 (10 1/2 ounce) can cream of mushroom soup

1 (10 1/2 ounce) can cream of chicken soup

1 (10 1/2 ounce) can Rotel tomatoes & chilies

1/2 cup chicken broth 

2 cups diced cooked chicken (I used a rotisserie chicken from Walmart)

12 corn tortillas, ripped into bite sized pieces

2 cups shredded sharp cheddar cheese 

Preheat oven to 325°F In large saucepan, saute the onion and pepper in the butter until tender. Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended. Lightly grease a 9 x 13" baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more. Bake for 40 minutes or until hot and bubbly. About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted. Remove from oven and let stand 10 minutes before serving.

Here's an easy version of lasagna that goes together quickly...

Easy Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

3 cups mozzarella cheese

1/2 cup grated Parmesan cheese plus more for top

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

lasagna noodles(you can use no cook kind or the ones you boil for 10 minutes)

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes. Mix ricotta, 2 cups mozzarella, 1/2 cup Parmesan, egg and parsley. Pour 1 cup of spaghetti meat sauce into a 9X13 greased casserole dish. Place a layer of the noodles and half of the ricotta mixture on top of the sauce. Cover with half of the remaining meat sauce. Add another layer of noodles, the remaining cheese mixture and the sauce. Sprinkle with remaining mozzarella and more Parmesan. Cover with foil and bake 375 degrees for 30 minutes, then uncover and bake another 30 minutes. Let set for at least 15 minutes to cool before slicing.

If you have the time, and it really takes less than 30 minutes... you can do your own sauce and have enough for two pans of lasagna or do like me and freeze the remainder for later! I love this simple recipe and it's great for any pasta dish.

Sunday Sauce 

from Rao's Restaurant NYC Cookbook

2- 28 ounce cans crushed tomatoes

1 cup beef broth

1 small onion, minced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

1 teaspoon parsley

sprinkle or two of red chili flakes, optional

salt and pepper to taste, I use 1 teaspoon each of the salt and pepper

Saute the onion and garlic until transparent, add the tomatoes, broth and spices and bring to boil while stirring. Turn heat to low, cover and simmer for 30 minutes. 

*Italian sausage or hamburger can be added to the sauce if desired. Just brown the meat with the onion and garlic, then add the remaining ingredients.

Amish Church Noodles

Amish Church Noodles

12 oz homestyle noodles
10 oz cream of chicken soup
5 tbsp butter
3 tsp chicken base
2 cups chicken broth
4 cups water
In medium saucepan, combine 2 cups chicken broth and 4 cups water, bring to a boil. In a separate pan, over medium heat, melt butter and cook until brown in color. Add 10 oz cream of chicken soup and stir well. Add chicken base, stir until dissolved. Add mixture to broth and water. Stir until combined. Add 12 oz noodles, gently stir and bring to a boil again. Cover saucepan with lid and turn heat off. Let noodles set. Do not remove lid for at least 20 to 30 minutes. Serves: 8 to 10
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Leftover Love...

Arkansas' mild winter has put a kink in my repertoire of cold weather meals. This time of year we are usually in the mood for a pot of stew, ham and beans or a hearty casserole. I'm a little mixed up whether I should make potato salad or potato soup. I hope I haven't JINXED this mild weather by talking about it! No matter what's for dinner, leftovers are a fact of life. If they're good leftovers, no one complains!

Leftover French Bread? Something special to go with tonight's spaghetti~

Farmhouse Cheddar Bread

Topping:

4 tablespoons butter

1 cup onions, chopped fine
1 cup ham or bacon, chopped
2 tablespoons garlic, chopped fine
salt and pepper to taste
1 cup mayonnaise
1 tablespoon dry mustard
2 teaspoons hot sauce, optional
½ pound (8 ounces) cheddar cheese, shredded
1 cup green onions, sliced
Melt the butter in a skillet over medium heat. Add the onions, ham or bacon and garlic. Season with salt and pepper and sauté until the onions are soft. Remove from heat. Combine the mayonnaise, dry mustard and hot sauce with the slightly cooled skillet mixture. Fold in the cheese and green onions.
Bread:
Leftover French or Italian Bread – sliced in half lengthwise.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray the pan lightly with Pam. Place the bread, cut side up onto the baking sheet. Spread a thick layer of the topping mixture over the bread. Bake until the bread has toasted and the topping has melted, about 15 minutes. Cool for 10 minutes. Cut into slices and serve warm or room temperature.
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Irish Comfort Food at it's finest!


Shepherd's Pie
leftover mashed potatoes
ground beef, browned and drained (or leftover beef or pork roast, cut in bite size pieces)
half an onion, chopped
celery, corn, even leftover green beans, or just a handful of frozen peas and carrots
salt and pepper
paprika
beef broth
Cheddar, Pepper Jack or even a mixture of cheeses that are leftover
In a medium skillet, cook the onion and other uncooked veggies until they get soft. Add the beef, cooked veggies, and enough to broth to moisten everything and cook until warmed through. Season with salt and pepper. Pour into a casserole dish and cover with leftover mashed potatoes. Put a good amount of cheese and sprinkle with paprika. Bake at 350F for 25-30 minutes, until the potatoes are golden brown.
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OK, you need a snowy day for this one!

Hashbrown Soup
2 pounds frozen hash brown potatoes
4 cups water
1 large onion, chopped
1/2 cup sliced celery
4 chicken bouillon cubes
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1 1/2 teaspoon garlic salt
8 bacon strips, cooked and crumbled
In a large saucepan combine the first seven ingredients, bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup, cheese, and milk, stir until smooth. Add ham, parsley, salt, and garlic salt then simmer for 10 minutes or until heated through. Garnish with bacon. Makes a lot 12-16 servings (4 quarts).
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A hearty dish that pleases everyone, kids to adults!

Amish Church Noodles
12 oz homestyle noodles
10 oz cream of chicken soup
5 tbsp butter
3 tsp chicken base
2 cups chicken broth
4 cups water
In medium saucepan, combine 2 cups chicken broth and 4 cups water, bring to a boil. In a separate pan, over medium heat, melt butter and cook until brown in color. Add 10 oz cream of chicken soup and stir well. Add chicken base, stir until dissolved. Add mixture to broth and water. Stir until combined. Add 12 oz noodles, gently stir and bring to a boil again. Cover saucepan with lid and turn heat off. Let noodles set. Do not remove lid for at least 20 to 30 minutes. Serves: 8 to 10
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One of my favorites~ easy, quick and GOOD!

P.F. Chang's Dan-Dan Noodles
Adapted from Todd Wilbur's Top Secret Recipes
2 chicken breast fillets, cooked and minced, about 2 cups (I use leftover rotisserie chicken)
1 6-oz. package  thin linguine, cooked
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/4 cup chopped green onions
6 tablespoons soy sauce
1/2 cup chicken broth
1/4 cup dark brown sugar
1 teaspoon chili garlic sauce (I like Delallo brand, near the Italian foods or condiments)
4 teaspoons cornstarch 1/2 cup waterPrepare the chicken fillets first by sauteing them in a skillet with a little oil for 10-12 minutes. Remove from skillet and cool, then mince into little bits. I take a shortcut and use leftover rotisserie chicken, cut up fine. Prepare noodles following the directions on the package. Make sauce by heating oil over medium heat in a saucepan. Add garlic, green onion and saute for just a few seconds, being careful not to burn the garlic. Add the soy sauce, chicken broth, brown sugar and chili garlic sauce. Combine the cornstarch with 1/2 cup water and stir into the sauce. Simmer sauce until it thickens. When the sauce is thick, add the chicken and simmer until heated through.
Place drained, cooked noodles onto a serving plate. Spoon chicken and sauce over the top of the noodles, garnish with julienned cucumber on one side and bean sprouts on the other. Serves 4
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If you happen to have some leftover Oreos and some leftover peanut butter, this would be a very good way to use them up... just sayin'

Peanut Butter Pie for a Crowd
20 Oreo Cookies
1 8- ounce package of Cream Cheese, Softened
2 cups powdered sugar
3/4 cup peanut butter
1 12- ounce tub of Cool Whip
Press crushed cookies into the bottom of a 9 x13 inch pan. Reserve a few crumbs for topping. In a medium bowl, beat together the cream cheese and powdered sugar. Stir in peanut butter until well blended. Then, fold in whipped topping. Spread over the Oreo cookie base and sprinkle reserved crumbs on top. Freeze 1-2 hours. Thaw 10-15 minutes before cutting and serving.

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Internet Roulette

I'm a little Irish and a little English and a little Cherokee, but I don't have an ounce of Italian in me. Yesterday I was feeling in an Italian mood, so I looked thorough several cookbooks for a recipe for Chicken Cacciatore. Years ago, I had clipped one from a magazine but it's long gone, disintegrated with time! I can remember using stewed tomatoes and boneless skinless chicken breasts- evidently that's breaking Rule #3 in the Italian Cooking Book. I didn't know!

I looked awhile and then I thought, GOOGLE for a good recipe! By the spin of the Internet Roulette Wheel, this one came up. Not only was it delicious, the directions for the pasta are KEY. Secret directions that are passed down, Mother to daughter and I was just lucky enough to be in the right place- at the right time! Sharing...

Chicken Cacciatore~serves 4-6 PRINT

Dana Bunjon-Dining Dish

3 tablespoons pure olive oil or canola oil

1 large onion diced

½ cup diced celery

1 medium green pepper diced

1 tsp salt

3 cloves garlic crushed

8 ounces mushrooms, sliced

1 tablespoon dried basil

1 tablespoon dried oregano

¼ teaspoon crushed dried chili flakes

1 cup chicken stock

1 cup white wine

1 28 oz can whole tomatoes, crushed with liquid

1 12 oz can tomato sauce

1 tablespoon sugar

Chicken:

1 cup flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons pure olive oil or canola oil

4 to 6 pounds chicken thighs, skin and bone in (no boneless, skinless chicken breast permitted)

¼ to ½ cup grated Parmesan cheese

3 tablespoons chopped fresh parsley

*Heat 3 tablespoon of pure olive oil in 6 quart saucepan/dutch oven over a medium high heat.

*Add onions, celery, green peppers and salt and stir. After about 3 minutes add the crushed garlic, stir and let it cook until onions are translucent and green peppers have become soft.

*Add the sliced mushrooms, stir and let them get soft and give off their liquid. Add the dried basil, oregano and crushed chili flakes. Stir and cook about 2 minutes.

*Add the chicken stock, white wine, whole tomatoes, tomato sauce and sugar. Stir and turn the heat to low or medium low. You want the sauce to be simmering not rapidly boiling. Cover and let simmer. Stir from time to time. Let cook for approximately 1 hour. After the hour, start to prep your chicken.

*In a large bowl stir the flour, garlic powder, onion powder, dried oregano, salt, black pepper and mix well. Coat enough pieces of chicken in the flour mixture that will comfortably fit in your sauté pan. Be sure to shake off excess flour.

*Heat sauté pan on medium high heat and add oil. As soon as the oil is hot add the chicken pieces skin side down and let them sear. You want them to get a nice golden color and then turn the piece over to sear a couple of minutes. Put the chicken on a plate and repeat the process until all the chicken has been seared.

*Place the seared chicken in the saucepan with the sauce, making sure the chicken pieces are submerged in the sauce. Add any juices to the sauce that have accumulated on the plate from the chicken. Let it all simmer for about 1 ½ hours. Do not put the lid on the pot. Stir from time-to-time and add additional liquid if it seems to be getting too thick (i.e. chicken stock, wine or water).

How to cook Pasta the RIGHT Way
Dana's instructions here are important, Italian secrets! 

Always cook your pasta in plenty of well salted boiling water.

Cook your pasta for ½ the time written on the box directions.

Reserve one cup of the of the pasta boiling water for each pound you make.

Use heated plates. If you put hot pasta and sauce on a cold plate the sauce will break, become watery. TIP: Put the colander on top of your dinner plates, and strain the pasta over them.

Put the pasta back in the pot with the reserved pasta boiling water and equal amount of pasta sauce.

Stir the pasta and reserved water over the heat. Cook for approximately 2-3 minutes so the pasta is al dente (to tooth) and the liquid has been absorbed and coating the pasta..you want it to be chewy not soft or mushy. 

Take it off the heat and drizzle some extra virgin olive oil and freshly grated Parmesan cheese. 

Plate the pasta and top each portion with about ¼ cup of sauce. 

Grandma Food

Somewhere along the way I've lost a recipe. It was one I clipped from the pages of Woman's Day that first year of marriage, 1970. Every week when I'd check out at Safeway, I'd reach for a Woman's Day or a Family Circle. They were our saving grace from a steady diet of spaghetti or tuna casserole! I picked up a Family Circle the other day and was surprised how thin it's got... and it costs $1.99 now. They were 20 cents when I was a newlywed... good thing too, because our budget for the week was $10.

In my neck of the woods, Chicken and Dumplings are one of those old-fashioned favorites that stirs up a lot of controversy-- the fluffy "dropped" versus the flat "rolled" variety. I grew up with the flat kind and never had a love affair with them until I found the recipe for the FLUFFY ones in Woman's Day. I was so enamored that I couldn't wait for my husband to taste them. He was a wise man even when he was young. He bragged about them, ate two bowlfuls and for the next two years I made them often. Then one day as we were finishing dinner, he said he loved his Grandmothers FLAT dumplings. My hackles went up, just for a second, but I definitely took umbrage to the fact that he loved her dumplings. After I got over that bump, I immediately started searching for a good recipe for the flat ones! Count yourself lucky if you've had a recipe passed down to you. Grandmas make the best ones so I went to a pro... my Sister-in-law's Mom!

Southern Chicken Dumplings~PRINT
Pauline Wallace~ she knows a thing or two about dumplings!
Chicken Broth:
1 whole chicken, pick one that's on the smaller side and it will be more tender

1 teaspoon salt
1/2 teaspoon black pepper
1 chopped onion
2 stalks celery, sliced
water
In a large soup pot cover the hen in water seasoned with salt and pepper.Add the celery and onion and stew the chicken covered until the meat is tender, about an hour. Remove chicken and set aside to cool. Strain broth through a colander to remove vegetables, discard veges. Pour broth back into pot and reheat to boiling while you make the dumplings.

Dumplings:
1 1/2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons Crisco
1/2 cup milk
Sift flour, salt and baking powder. Cut in shortening, then add milk and mix. Allow dough to set about 15 minutes to let the baking powder do it's thing, namely a rise that will make the dumplings tender as a Mother's/Grandmother's Love!  Roll dough onto heavily floured surface to 1/8" thick. Cut into inch wide strips and cut into 2" lengths. Drop [floured] strips into boiling chicken broth and simmer covered for 15 minutes. Serves 6.
*Two secrets here, make sure you roll them thin, they will cook faster and you have less chance of them being "doughy." The second one is to dredge the strips again as you place them in the broth, the flour helps to thicken the broth. See why Grandma had the best dumplings???

There are cookbooks out there that are full of "Grandma Food."

One that I love, Being Dead is No Excuse by Gayden Metcalf and Charlotte Hays has  been called the official Southern Ladies guide to hosting the perfect funeral! Inside the covers are the tried and the trues, the dishes that comfort and heal.

Methodist Party Dish~Print

If you refuse to cook with corn flakes, skip this recipe. 
1 2-pound package hash browns
10 ounces grated sharp cheddar cheese
1/2 cup chopped onions
1 pint sour cream
1 can (10 3/4-ounces) cheddar cheese soup, not diluted
1 teaspoon salt
2 teaspoons pepper
Topping:
2 cups corn flakes
1 stick butter
Preheat oven to 350°. Prepare the hash browns according to the package directions. Combine the cooked hash browns with the other ingredients and place in a buttered 13 x 9-inch casserole dish. Top the casserole with corn flakes and dot with butter. Bake 40 minutes, or until golden, crisp, and bubbly. After you've eaten your fill, ask your doctor to write a prescrition for Lipitor!

Virginia's Butter Beans~PRINT

This recipe comes from the late Virginia Owens, a St. James' parishioner - and the recipe is a Mississippi Delta funeral favorite.
2 (10 oz) boxes frozen butter beans, cooked and drained
6 slices bacon, crumbled
1/4 to 3/4 cup minced green onions
1/3 cup minced celery
1/3 cup bell pepper, minced
2 tbsp flour
2 cups drained canned tomatoes
2 tbsp brown sugar
Salt and pepper to taste
Preheat the oven to 350 degrees. Fry the bacon and then saute the minced vegetables in the bacon grease. Add the flour, tomatoes, salt, pepper and brown sugar. Add the cooked and drained butter beans. Adjust the seasonings, pour into casserole and top with crumbled bacon. Bake until bubbly. Serves eight to ten and freezes well.

Methodist Fried Chicken~PRINT

1 chicken, cut up.a nice, medium-size yard bird
2 eggs
2 cups whole milk
2 cups flour salt black pepper
1/2 teaspoon baking powder
fat for frying (Crisco, vegetable oil, or a combination. Crisco is a nice way of saying "lard.")
Lightly beat the eggs and blend with the milk. Combine the flour, salt, pepper (a generous amount), and baking powder in a doubled brown grocery bag.shake to mix. Dip each piece of chicken in the egg/milk mixture. Shake chicken, one piece at a time, in the bag of flour until well coated (at this point, some cooks prefer the double-dip method where they repeat the egg-wash-and-flour procedure).
Using a preseasoned black-iron skillet, heat enough oil to almost cover the chicken. When you drop the chicken in, the fat sizzles! Frying is an art. The real art involves the grease, which must not burn but cook at an even, medium-hot level. Cooking time will vary according to the size of the piece of chicken. Approximately 20 minutes. Serves three to four.
GRANDMA SECRETS: Do not crowd the chicken when frying. Turn only once, when golden brown on one side. Remove pieces from the skillet and drain them on a brown grocery bag that has been covered with a layer of paper towels.soaks up extra grease better than anything!

The Methodist Ladies' Chicken Lasagna Florentine~PRINT

6 lasagna noodles, uncooked

1 (10-ounce) package chopped frozen spinach, thawed

2 cups cooked, chopped chicken, about 3 medium breasts

2 cups shredded cheddar cheese

1/3 cup finely chopped onion

1/4 to 1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons white pepper

1 tablespoon soy sauce

1 (10 3/4-ounce) can cream of mushroom soup

1 (8-ounce) carton sour cream

1/3 cup homemade mayonnaise

3/4 cup freshly grated Parmesan cheese, or to taste

Butter pecan topping (recipe below)

Preheat oven to 350 degrees. Cook the noodles according to package directions, drain and set aside. Drain the spinach well, pressing between layers of paper towels. Combine the spinach, chicken, cheddar cheese, onion, nutmeg, salt, pepper, soy sauce, soup, sour cream and mayonnaise in a large bowl. Stir well to blend. Arrange half the noodles in a lightly greased 11-by-7-by-1 1/2-inch baking dish. Spread half the chicken mixture over the noodles. Repeat this procedure with the remaining chicken mixture and noodles. Sprinkle with Parmesan cheese and Butter Pecan Topping. Bake, covered, for 55 to 60 minutes, or until hot and bubbly. Let stand for 15 minutes before cutting. Serves eight.

Butter Pecan Topping:
2 tablespoons butter or margarine

1 cup chopped pecans

Melt the butter in a skillet over medium heat; add the pecans and cook for 3 minutes. Cool completely.

Martha Jane Howell's Pineapple Casserole~PRINT

2 cans (20 ounces) crushed pineapple

5 tablespoons flour

1/2 cup sugar

1 cup grated sharp cheese

Ritz crackers

1 stick real butter

Drain the pineapple. Grease a 2-quart oblong casserole dish and put the pineapple in the bottom. Sift the flour and sugar together, blend it with the cheese and then sprinkle on top of the pineapple. Cover with crushed Ritz crackers, a tube or a tube and a half will do nicely. Melt the butter and pour over the top. Bake at 350 degrees for about 30 minutes. Serves eight.

"Think of these teas as Methodist chardonnay. Methodists rarely drown their grief in anything stronger than flavored tea. Mint tea and almond tea are refreshing in the Delta summer and won't cause you to say things you regret later. The mint tea is a legacy of a long-gone minister."

Almond Tea~PRINT

4 cups strongly brewed tea

3/4 cup water

1 can (60 ounces) frozen lemonade, thawed

1 cup sugar

2 teaspoons almond extract, a little goes a long way

Combine all ingredients. Stir it until the sugar is dissolved, and serve over ice. Makes about twelve cups.

Mint Tea~PRINT

16 cups water (1 gallon)

7 tea bags

7 sprigs fresh mint

Rind of 3 lemons

Juice of 7 lemons

2 cups sugar

Bring half the water to a boil. Add the tea bags, mint and lemon rinds. Steep for 12 minutes. Add the lemon juice and sugar to the remaining 8 cups of water. Mix with the tea and serve over ice. For funeral purposes, I wouldn't garnish each glass with mint, though that's a nice touch for less-somber occasions. Serve it from a glass pitcher.

Bing Cherry Salad with Coca-Cola~PRINT

You knew there was going to be a Jello salad in here, didn't you?

2 (3-ounce) boxes cherry gelatin

1 (20-ounce) can crushed pineapple, drained

1 (15-ounce) can black cherries, drained

2 cups juice, reserved from pineapple and cherries, heated

2 (8-ounce) bottles Coca-Cola

1 cup pecans

Dissolve the gelatin in the hot juice, then add the Coca-Cola and pour into a dish. When gelatin starts to congeal, stir in the pineapple, quartered cherries, and pecans. Chill until firm. Serves sixteen.

Amish Church Noodles

Amish Church Noodles 

12 oz homestyle noodles
10 oz cream of chicken soup
5 tbsp butter
3 tsp chicken base
2 cups chicken broth
4 cups water
In medium saucepan, combine 2 cups chicken broth and 4 cups water, bring to a boil. In a separate pan, over medium heat, melt butter and cook until brown in color. Add 10 oz cream of chicken soup and stir well. Add chicken base, stir until dissolved. Add mixture to broth and water. Stir until combined. Add 12 oz noodles, gently stir and bring to a boil again. Cover saucepan with lid and turn heat off. Let noodles set. Do not remove lid for at least 20 to 30 minutes. Serves: 8 to 10
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Copeland's Artichoke and Spinach Dip with Bowtie Chips

Copeland's of New Orleans Spinach Artichoke Dip
from recipesecrets.net
1 x 16 oz can artichoke hearts, drained
10 oz fresh spinach
2 cloves garlic, minced
¾ cup mayonnaise
3 tbsp fresh
lemon juice
¼ tspn Tabasco sauce, or to taste

In a food processor or blender, chop artichoke hearts; set aside. Wash spinach well; blanch in boiling water. Drain well and squeeze dry. Add to food processor or blender with remaining ingredients and process until just blended. Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.   

Copeland's of New Orleans Bowtie Chips Appetizer
from recipesecrets.net
8 oz bowtie pasta
2 eggs
2 to 3 tbsp milk
seasoned bread crumbs
oil (for frying)

Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool.
Mix eggs and milk and dip each piece of pasta into mixture, then roll in the bread crumbs.
Fry pasta in oil until deep golden brown. Serve with spinach and artichoke dip.

Macaroni and Cheese

If you are lucky enough to have an "Aunt Bee" in your family, she probably has tucked away for safe keeping a stash of "BEST" recipes... she might even share them with you if you ask nicely! But if you don't have a favorite Aunt or dear Grandma who has spent years perfecting her macaroni and cheese, then you are on the lookout. I have several that I fall back on, one from Tyler Florence on Food Network that he calls Ultimate... it's good!

Click to PRINT all...

Tyler Florence's Ultimate Macaroni and Cheese
From Tyler Florence's Ultimate Cookbook
1 lb elbow macaroni
4 cups milk
2 -3 sprigs fresh thyme
4 garlic cloves, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white cheddar cheese
fresh ground black pepper
1/4 cup chopped flat leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese.

Another from the Deen Brother's Cookbook that never fails to please..

Ultra Creamy Mac and Cheese Casserole
1/4 cup (1/2 stick) unsalted butter, cut into pieces and softened,
plus additional for coating dish
2 cups uncooked elbow macaroni
8 ounces cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, shredded (about 2 cups)
4 ounces cream cheese, cubed
1 cup half-and-half
4 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
Freshly ground black pepper
Preheat oven to 350°F. Butter a 13x9-inch baking dish; set aside.
In a large pot of water, cook the macaroni according to package directions; drain. Return the macaroni to the pot. Add the cheeses to the hot macaroni and stir well; spread in the prepared dish.
In a medium bowl, whisk together the 1/4 cup butter, the half-and-half, eggs, sour cream, salt, cayenne pepper (if using), and black pepper. Pour over the macaroni. Bake, uncovered, for 40 to 45 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving. Servings: 8

...and the tried and true recipe from the back of Velvetta, easy to make and CHEESY-GOOD!

Velvetta Macaroni and Cheese
2 cups (8 oz.) elbow macaroni, uncooked
3/4 lb. (12 oz.) Velveeta cheese product, cut up
1/3 cup milk
1/8 tsp. pepper
Cook macaroni as directed on package; drain well. Return to pan.
Add remaining ingredients; mix well. Cook on low heat until prepared cheese product is melted, stirring frequently.
Courtesy of Kraft Foods

Today I was listening to Martha Stewart on Sirius and they were interviewing Ann Hodgman who's written Beat This, a cookbook with recipes she guarantees to be better than anyone else's! ALRIGHT!!! So when I got home, you guessed it...I Googled Ann Hodgman mac and cheese and here it is!


The Best Macaroni and Cheese From Beat This by Ann Hodgman
What makes this recipe the best? Its creamy, creamy creaminess. To achieve maximum smoothitude, you really have to use evaporated milk and Velveeta.
Ingredients:
10 ounces extra-sharp cheddar, grated
4 ounces Monterey Jack, grated
4 ounces Velveeta, cubed(or, if you must, 4 more ounces of Monterey Jack, grated)
4 ounces cream cheese
1 (12-ounce) can evaporated milk
1 teaspoon Dijon mustard
6 slices extra-thick bacon, cooked crisp and crumbled
Salt and pepper to taste
12 ounces elbow macaroni, cooked and drained
1/2 cup plain dried bread crumbs
2 ounces parmesan, grated
Instructions:
Heat oven to 350. Put cheeses (except parmesan) in the top of a double boiler (if you don't have one, set a heatproof bowl over a saucepan with about 1 inch of water in it) and melt over simmering water, stirring frequently. Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon, salt, and pepper. Pour into a 9-by-9-inch baking dish, add macaroni, and toss to coat (for 4-ounce bowls like the one at left, mix macaroni and sauce in a medium bowl, then spoon into dishes). In a small bowl, combine bread crumbs and parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes (15 to 20 minutes for individual portions).

I'm going to try it out this weekend on the toughest critic I know... my 11 year old grandson. Results, next week!