Page 20
a'l|C ^ o rtla n h (S)bserüer.
March 20. 2013
Directions:
Old School Mac n' Cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the
boiling water, stirring occasionally until cooked through but firm to the bite, 8
minutes; drain.
3. Melt butter in a large pot over medium-low heat. Slowly add flour to butter,
whisking constantly; cook until brown and the mixture no longer smells of flour,
about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until
fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to
the mixture, whisking to incorporate. Stir mustard powder, onion powder, and
cayenne pepper into the mixture; season with salt and black pepper.
4. Reduce heat to low. Cook sauce, whisking frequently, until it begins to
thicken, about 10 minutes. Add about half the package of shredded Cheddar
cheese; stir continually until the cheese melts completely. Repeat with remaining
half package of Cheddar cheese and the American cheese, about 4 ounces at a
time. Once cheese is entirely incorporated, remove sauce from heat.
5. Stir drained macaroni into the cheese sauce to coat. Divide macaroni between
two 9x 13-inch baking dishes.
6. Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan
cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray
the potato chip mixture with cooking spray.
7. Bake in preheated oven until the crust is golden brown and the sauce is
bubbling, 35 to 45 minutes.
This is a completely unpretentious, down-home macaroni and cheese recipe.
Original recipe makes 20 servings.
Ingredients:
• 1 3/4 pounds whole-wheat macaroni
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 6 cups milk, divided
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 cup shredded Cheddar cheese
• 1/3 cup grated Parmesan cheese
• butter-flavored cooking spray
• 1 (8 ounce) package shredded Cheddar
cheese, divided
• 3 (8 ounce) packages shredded American cheese
• 1 (8 ounce) bag potato chips (such as Lay's®), crushed
R9HMN
Crispy Fish
Cheddar Biscuits
This is a very tasty, easy bread to make. It
goes great with things like spaghetti and
lasagna. Original recipe makes 8 biscuits.
Original recipe makes 8 biscuits.
This recipe also works without the flour fo r those o f you who have
allergies to wheat. Original recipe makes 4 servings.
Ingredients:
Directions:
• 2 cups dry potato flakes
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon seasoning salt
• 1 tablespoon ground black pepper
• 2 teaspoons cayenne pepper, or to taste
• 4 (6 ounce) fillets cod
• 2 cups butter flavored shortening, for frying
1. In medium bowl, combine the potato flakes, flour, garlic
Ingredients:
• 2 cups biscuit baking mix
• 1 cup shredded Cheddar cheese
• 2/3 cup milk
• 1/2 teaspoon garlic powder
• 2 tablespoons margarine, melted
• 2 teaspoons dried parsley
• 1 teaspoon garlic salt
Directions:
1. Preheat oven to 400 degrees F (205 degrees C).
Grease a cookie sheet, or line with parchment paper.
2. In a large bowl, combine baking mix, Cheddar
cheese, and garlic powder. Stir in milk. Drop batter by
heaping tablespoonfuls onto prepared cookie sheet.
3. Bake in preheated oven for 10 minutes. Brush
biscuits with melted margarine, and sprinkle with
parsley and garlic salt. Bake for 5 more minutes, or until
lightly browned on the bottom.
powder, seasoning salt, black pepper, and cayenne
pepper.
2. Soak fish filets in bowl of cold water.
3. In a deep skillet or deep fryer, melt and heat the
shortening to 350 degrees F (175 degrees C).
4. Dredge fish filets in dry mixture and fry in the hot oil
for 5 minutes or until fish flakes apart easily. Remove from
oil and place on paper towels to absorb excess oil.
Franks Under Wraps
What could be easier—wrap strips o f p u ff pastry
around frankfurter halves and bake. It puts an
elegant spin on this all-time favorite appetizer.
Original recipe makes 20 wraps.
Ingredients:
• 1/2 (17.3 ounce)
package Pepperidge
Farm® Puff Pastry,
thawed
• 1 egg
• 1 tablespoon
water
• 10 frankfurters,
cut in half cross­
wise
• Prepared mustard
Directions:
1. Heat the oven to
Irish Eggs
You may also add cooked
bacon, ham or sausage
into the mix if you wish.
Ingredients:
• 2 tablespoons butter
• 6 potatoes, peeled and sliced
• 1 onion, minced
• 1 green bell pepper, chopped
• 6 eggs, beaten
Directions:
1. In a large skillet, melt butter
over medium high heat. Add
potatoes, onion and green
pepper; saute until potatoes are
browned.
2. Stir in eggs and cook until
eggs are set. Serve warm.
400 degrees F. Beat
the egg and water in
a small bowl with a
fork or whisk.
2. Unfold the pastry sheet on a lightly floured surface.
Cut the pastry sheet into 20 (1/2-inch) strips. Wrap the
pastry strips around the frankfurters and press to seal.
Place the pastries onto a baking sheet. Brush the pastries
with the egg mixture.
3. Bake for 15 minutes or until the pastries are golden
brown. Remove the pastries from the baking sheet and let
cool on a wire rack for 10 minutes. Serve the pastries with
the mustard for dipping.