Recipe Sunday (a day late!)

pandasquishy · February 2010

I got so caught up with Valentine's Day that I didn't get on here to post the recipe! Put 'em all here:

Macaroni and Cheese (courtesy of Betty Crocker with some changes)

Note: this was the best "homemade" Mac and Cheese I've ever tasted. DH even said it was better than his mother's, which trust me, is a HUGE accomplishment.

2 cups uncooked elbow mac

1/4 cup butter or margarine

1/4 cup all purpose flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground mustard (I left this out)

1/4 tsp Worcestershire sauce (don't leave this out!)

2 cups milk (I used skim so it doesn't matter what kind)

2 cups shredded sharp Cheddar cheese

1. Heat oven to 350.

2. Cook and drain macaroni

3. In 3 quart saucepan, melt butter on LOW heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly until mixture in smooth and bubbly (it will get really thick and not coat the bottom of the pan, it will be like a paste but it will bubble). Remove from heat. Stir in milk. Heat to boiling, stirring constantly. (It won't look like the milk and paste is combining very well, but it will just give it time.) Boil and stir 1 minute; remove from heat. Stir in cheese until melted.

4. Gently (but sometimes it likes it rough...j/k) stir in mac into the cheese sauce (I just dumped it all into the pan for the oven and stirred it together and it came out the same.) Pour into 2 qt casserole dish.

5. Bake uncovered 20-25 minutes or until bubbly.

OMG you guys, it was amazing. I'm sorry I don't have a pic. I took one but I can't get off the camera. When DH comes home he can help me get it out.

pandasquishy · February 2010

Oops, didn't realize berto had already started a thread!

Noron · February 2010

Since I'm at work until 11pm without access to my recipes, I'll have to c&p one I love from allrecipes.com (with my own adjustments)! I made this for our Superbowl party and it was a huge success.

Slow Cooker Italian Beef for Sandwiches

3 c beef broth
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 (.7 oz) pkg dry Italian-style salad dressing mix
1 (5 lb) chuck roast

1. Combine broth with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

2. Place roast in slow cooker, and pour salad dressing mixture over the meat.

3. Cover, and cook on low for 10 to 12 hours or on high for 4 to 5 hours (I did it on high and it was great). When done, remove bay leaf and shred meat with a fork*.

*After we shredded it, we put it on the "keep warm" setting and served it directly from the crock pot.

--------

Next week I'll be more on my game with posting and y'all will get our household staple: baked chop suey!

Panda, that looks beyond delicious. I'll be trying it very soon!

bertosbride · February 2010

pandasquishy:
Oops, didn't realize berto had already started a thread!

haha no worries. ill copy my recipe to this thread

Hearty potato & chedder soup with bacon

prep: 35 min

cook: 40 min

makes: 6 servings

4ox bacon, coarsely chopped (i cooked it then crumbled it, no need to chop imo)

2 tbsp butter

2 sm leeks, trimmed and chopped

1 lg onion, diced (lg was too much onion imo, next time i'll try a medium onion)

1 lg carrot, diced

1 clove garlic, minced ( i used a tsp of chopped garlic in a jar)

1/4 cup flour

6 cups chicken broth

3 lg russet potatoes, cut into cubes

1/2 cup heavy cream

2 cups grated sharp chedder cheese ( i bought a bag of shredded cheese)

pepper

chopped fresh chives

cook bacon in 4 qt sauce pan over medium-high heat until crisp. remove bacon from saucepan, pour off all but 1 tbsp of drippings. add butter to pan, cook and stir until melted.

add leeks, onion, carrot and garlic to pan, cook until tender, stirring occasionally. add flour and cook and stir 2 min. gradually stir in chicken broth.

add potatoes and heat to a boil. reduce heat to low. cook for 15 min. or until potatoes are tender and broth mixture is thickened.

stir cream and cheese into pan and cook until cheese is melted. season with black pepper. crumble bacon. sprinkle soup with bacon and chives before serving.

Whippet8 · February 2010

Chicken Broccoli Divan

4 cups cooked broccoli flowerets

1 1/2 cup cubed cooked chicken

1 can (10 3/4 ounces) Campbell?s? Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/3 cup milk

1/2 cup shredded Cheddar cheese

2 tablespoons dry bread crumbs

1 tablespoon butter, melted

Pretty much, you mix the soup and milk together, put the chicken and broccoli in the dish, cover it in the soup mixture, then top wih cheese. then, combine the butter and bread crumbs, and put over the top of the caserole. bake on 450 degrees for 20 minutes.

DH LOVED this! haha, i found it on the back of the soup label!

bertosbride · February 2010

yum, all of these recipes sound delicious!

Recipe Sunday (a day late!)

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