Sunday, September 24, 2006

Ingredients:

2 cups milk
1 lb. velveta
1 lb. Cracker Barrel Cheddar
1.5 lbs. elbow macaroni
2 Tbls. margarine
1 Tbls. flour
pepper to taste

Directions:

Preheat oven to 350.

Boil macaroni til it’s almost done, about 8 minutes. Should be el dante. Strain, place back into pot.

On a medium flame/burner put 2 cups of milk in saucepan. Slowly add cut up cheese (should be in cut into small cube pieces) and slowly cook. You have to CONSTANTLY stir the mixture or it will seperate
or get clumpy. (it took me about 30 minutes to melt all the cheese into the milk).

In a small sauce pan combine about 2 tablespoons of margarine. Melt it and add about 1 tablespoon of flour. Wisk together. It should form a saucey mixture, if too clumpy add more margarine, if too
liquidy add more flour. You can’t really make a mistake, you just have to play around with it until you get a nice saucey not to thick/clumpy mixture.

Add the margarine/flour mixture (it’s for thickening) to cheese/milk mixture. Blend together well. You’ll notice that the cheese mixture will get thicker. You want it to be able to coat a spoon. If not thick enough, make more margarine/flour mixture. If too thick add a LITTLE milk at a time. Once it’s at the right thickness pour into pot with macaroni. Mix together well. Place into dish (I use the rectangular glass pyrex kind) and bake in oven for 45-60 minutes, depending on how crunchy you like it. (I like it to be a little crunchy on top and soft inside, so I baked mine for about 60 minutes) Add pepper to taste.

Friday, September 22, 2006

Serves 6 to 8

Ingredients:

2-1/2 cups corn (That can be about 3 ears depending on cob size or, if corn is out of season, you can use a 16-oz bag of frozen corn.)
1/4 cup white sugar
1/2 tsp salt
2 Tbl flour
2 Tbl breadcrumbs
1/3 tsp baking powder
1 cup milk (lowfat is fine)
4 large eggs
1 cup shredded Wisconsin cheddar cheese

Directions:

Spray a 9- by 13-inch pan with olive oil spray or lightly grease it. Mix all of the ingredients in a large bowl. Do this with a spoon or spatula so you don’t smash up the corn. Pour the batter in the pan and bake at 375 degrees for about 45 minutes. The top will be slightly browned and a knife inserted in the corn pudding should come out clean. If the knife does not cone out clean, bake it a bit more. For the creamiest taste, serve it immediately. It still tastes great served a bit later or even reheated the next day.

Tasty oven-baked wedges - with a kick!

Serves: 5 person(s)
Preparation Time: 20 mins
Cooking Time: 40 mins

Ingredients:

1 lb potatoes, cut into wedges (skin on)
1 Tbsp olive oil
1/2 tsp chicken stock powder
1/4 tsp black pepper
1/4 tsp chili powder, or to taste
1/4 tsp paprika

Directions:

Preheat oven to 425 degrees. Lightly spray foil-lined tray with cooking spray.

Place potato wedges into large bowl; cover with water. Let stand for 10 minutes. Drain potatoes and pat dry.

Place potatoes into another bowl; add oil, stock powder, pepper, chili and paprika. Mix until the potatoes are coated.

Arrange wedges on greased tray in a single layer. Bake for 20 minutes. Remove from oven; turn wedges and cook for further 20 minutes, or until golden brown.

Serve immediately. 

Sunday, August 08, 2004

Ok this is so easy it doesn’t even really need a recipe.. I was just looking for something new to do with potatoes.  I used light sour cream and light cream cheese and only half the cream cheese it called for since I thought that was really a lot.  Ok and I used quite a bit of garlic.  Scallions would be good in here too.. and bacon.  These could be crack potatoes though, so good.  And yes I’m posting easy recipes, it’s a stretch for me to handle more than toast some days .

5 large potatoes
1 cup sour cream
2 (8 ounce) packages cream cheese
1 pinch garlic salt
2 cups shredded Cheddar cheese

1.  Preheat oven to 350 degrees F.
2.  Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
3. When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
4. Bake for 20 minutes. Serve hot.

Makes 6 servings

From Carla