My Favorite Mac and Cheese

3/4 cup butter
3/4 cup flour
4 1/2 cups whole milk
kosher salt
3 cups grated cheddar cheese
1 cup grated smoked gouda
1 pound macaroni, cooked per instructions and drained

*I prefer to grate my own cheese, pre-shredded cheese usually has a dusting of something to keep it from sticking together.  4 oz equals about 1 cup shredded, but I'm usually heavy handed on the amount of cheese I use....because it is GOOD!!  I use a combination of sharp and mild cheddar.  I like using the smoked gouda because it gives it an added deep flavor.

In a heavy pot, melt the butter, once melted sprinkle in the flour and whisk together.  Cook the roux for 5 minutes, the mixture will be light brown.  You want to cook it long enough so it doesn't have a floury taste.


Add the milk, one cup at a time, whisking thoroughly.  It will be very thick, like a paste at first. Continue to whisk over med-high heat until the sauce is smooth and thick.  Dip a metal spoon in the sauce and run your finger through it, if the sauce doesn't cover the spot, it is ready.


Add salt to taste, don't skimp on the salt!
Add in grated cheese and stir until melted and fully combined. Taste and add more salt and pepper to taste.


Add the cooked macaroni and stir.  You can eat it NOW or pour into a casserole, top with bread crumbs and/or more shredded cheese and pats of butter then bake at 400 degrees for 10 minutes.

Virginia's Easy Lasagna (from Skinner box)

1 lb ground beef
3 cups (about 28 oz jar) spaghetti sauce
1 can diced tomatoes *this is my optional addition
1-1/2 cups water
   (note: I've never put this much in, just a little in the sauce jar to get the last bits of sauce)
1 15oz container ricotta or small curd cottage cheese
2 cups shredded mozzarella or Monterey jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 pkg (8 oz) Skinner Lasagna, uncooked  

Heat oven to 350 degrees

In 3 quarts sauce pan, brown meat; drain.  Add spaghetti sauce, tomatoes and water; simmer about 10 minutes. In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of 13 x 9 inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil and bake 45 minutes. Remove foil; bake additional 15 minutes. Let stand 10 minutes before cutting.  

Chessy Potato Soup

Submitted by Kendall

1 pound bacon, chopped
1 onion, chopped
3 cloves of garlic, minced
8 potatoes, peeled (or partially peeled, and cubed
4 cups chicken broth
4 T. butter
1/4 cup flour
2 cups heavy cream
2 cups whole milk
2 cups shredded cheddar cheese
salt & pepper to taste
Toppings...crumbled bacon, shredded cheddar cheese, sliced green onions, sour cream

In a large soup pot or dutch oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup of the bacon grease.

Saute onion in the remaining bacon grease until they begin to turn clear.  Add the garlic (I use the minced garlic from a jar or tube), continue cooking for 1-2 minutes.  Add the cubed potatoes and toss to coat.  Saute for 3-5 minutes.  Return 2/3 of the bacon to the pot and add chicken broth (be sure there's enough to cover the potatoes, add water if needed).  Cover and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat.  Whisk in the flour.  Cook stirring constantly for 1-2 minutes.  Whisk in the heavy cream and whole milk, bring to a boil and cook, stirring constantly until thickened.  Whisk in the shredded cheddar cheese until smooth.

Once the potatoes are tender, use a stick blender to partially puree the mixture.  I like to have a few chunks of potato in the soup.  Stir in the cheesy cream mixture.  Add salt & pepper to taste.

Serve with the remaining crumbled bacon, shredded cheese, sliced green onions and sour cream for a loaded baked potato soup!  Great with crusty french bread.  This is a very hearty and filling soup!

Yummy Macaroni and Cheese

Submitted by Kendall

1 (16 ounce) package elbow macaroni
9 tablespoons butter
8 ounces cubed Velveeta
2 cups half-and-half 1 cup shredded smoked gouda cheese
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
   ***note, I never measure the shredded cheese and I'm sure I usually use MORE
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
*Optional: diced ham, bacon, cocktail wieners


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). 


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. Add 8 tablespoons butter and stir until melted.  Add the half and half, velveeta - mix til melted.  In a large bowl, combine the gouda cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.  Add other cheeses: ~1 1/2 cups of cheese mixture, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish.  Bake in preheated oven for 17 minutes, stir, add Sprinkle with the remaining ~1/2 cup of cheese mixture and 1 tablespoon of butter., bake another 17 minutes.

Creamy Bean and Sausage Soup

Submitted by Denise

1 T. olive oil
2 cloves garlic, minced
1 c. onion, chopped
1 c. carrot, chopped
1 c. celery, chopped
dash of salt and freshly ground pepper
pinch of thyme
pinch of rosemary
2 bay leaves
3 cans Northern beans, rinsed and drained
3-4 c. chicken broth
1 lb. italian sausage, browned
1/4 c. heavy whipping cream

Saute onion, carrot, celery, garlic in olive oil. Add thyme, rosemary, salt and pepper. Place beans, 3 c. chicken broth, sauteed vegetables and bay leaves in large saucepan. Simmer until vegetables are tender and beans are cooked. Remove 1-2 c. bean mixture from soup. Remove and discard bay leaves. Puree soup in blender until smooth. Pour back into saucepan. Add reserved bean mixture, sausage and cream. Rewarm and thin with more broth if needed. Serve with whole wheat or sourdough bread.

Zesty Chicken and Rice

Submitted by Denise

1 T olive oil
2 cloves garlic, minced
1 c. rice (I like basmati or jasmine, but you can use plain white also)
1 t. ground cumin
1/2 t. freshly ground pepper
1 can garbanzo beans, rinsed and drained
2 c. chicken broth
2 c. cooked chicken, shredded
1/2 c. lemon juice
1 T. cilantro, chopped
1/4 t. salt
cayenne pepper to taste

In med. saucepan, heat oil over medium heat. Add garlic, rice, cumin, and black pepper. Cook, stirring frequently until garlic is tender and rice is golden brown (about 4 min.) Stir in garbanzo beans and broth.

Bring mixture to a boil over high heat. Reduce to low. Cover and cook until rice is tender. Fluff mixture with a fork.

In large bowl, combine chicken, lemon juice, cilantro, salt and cayenne pepper. Mix well.

Add rice mixture to chicken mixture. Toss well and serve hot.

Tex-Mex Cavatappi

Submitted by Denise

2 T. cooking oil
1 lb. ground beef, browned
1 1/2 t. chili powder
1 1/2 t. salt
1/4 t. fresh ground pepper
1 16 oz. jar chunky salsa (I like smoked chipotle or Mango Habanero)
3/4 lb cavatappi
2 t. lime juice
1/4 c cilantro, chopped
1 1/2 c cheddar cheese, shredded

Combine ground beef, chili powder, salt and pepper. Add salsa and simmer for 10 minutes.

In large pot, boil cavatappi until just done. Drain. Toss pasta with sauce. Add lime juice, cilantro and 1/2 of the cheese. Combine well. Sprinkle remaining cheese on top. Serve with Corona and lime wedges.
*The end result will be as good as the salsa you choose, so pick a good one! Pace just will NOT do!

Mediterranean Pasta

Submitted by Denise

3-4 Roma tomatoes, chopped into medium sized chunks
1/2 c kalamata (or black) olives, pitted and halved
1/4 lb. feta cheese, crumbled
3 T. capers, drained
3 T. parsley, chopped coarsely
1/4 t. salt
1/4 t. fresh ground pepper
3/4 lb. spaghetti
6 T olive oil
3 cloves garlic, minced

Combine tomatoes, olives, feta, capers, parsley, salt and pepper in large bowl.

In large pot of boiling, salted water, cook spaghetti until just done, (approx. 12 min.) Drain.

In medium frying pan, heat oil over moderately low heat. Add garlic. Cook, stirring for 1 minute. Add cooked pasta and garlic oil to the tomato mixture and toss. Serve with a fruity red wine.

Chili Cha Cha

Submitted by Denise

1 lb. ground beef, browned
minced garlic (to taste)
1 onion, chopped
2 cans beans (I've used hot chili beans, black beans and refried beans)
1 T. chili powder
cayenne pepper (to taste)
salt and pepper (to taste)
1/2 c ketchup
2 T brown sugar
Fritos corn chips

Saute garlic and onion in small amt of olive oil. Add all other ingredients. Simmer for 15 min. Place layer of fritos on a plate. Spoon meat mixture over fritos. Top with shredded cheese, sour cream, salsa, lettuce, tomato, guacamole, etc.

Brisket

Submitted by Julie W

This is the easiest recipe ever. I've served it at big parties as sandwiches and everyone always loves it. It is one of my kids' favorites!

Brisket
Can of light beer
Can of jellied cranberries. (Has to be that solid tube kind that you could slice.)
Cup of ketchup.

Dump it all in into the crockpot and cook on low all day. The meat will just fall apart and you can cut it with a fork. It is even better when you heat it up the next day!

Empanadas

Submitted by Angela

8 oz. Chorizo
2 teaspoons diced chipotle chiles in adobo sauce. (add some sauce too)
1 T. fresh cilantro (I forgot to buy this, so mine didn’t have this)
squeeze fresh lime juice
1/3 c. leftover mashed potatoes (I used from the deli)
1 package refrigerated ready made pie crusts (2 per package)

Remove chorizo from casing and cook in skillet until completely cooked. Drain thoroughly. Transfer to a bowl and add chiles, lime, cilantro, and just enough mashed potatoes to make it stick together. Preheat oven to 450 if cooking immediately. Put one pie crust on wax paper. Cut out 3” cirlcles with a cookie cutter or glass. You should get about 22+ from the 2 crusts. Place a heaping teaspoon of filling in the center of each circle. Wet the edges of the dough with fingers and fold the pastry in half. Crimp the edges with a fork or your fingers. Place empanadas on a lightly greased or parchment lined baking sheet and bake 10-15 minutes until lightly browned. Cool slightly before serving, and serve with salsa or guacamole.

* For the black bean empanadas, I just mashed up some canned, drained black beans (maybe 2/3 can) and added some Mexican cheese to it in place of the chorizo in the recipe above.