2 cups large elbow macaroni 6 tablespoons butter or margarine 1/4 minced onion 3 tablespoons flour 2.5 cups milk 1 teaspoon salt 1/8 teaspoon pepper 3 cups grated extra sharp cheddar cheese 1/2 sleeve (or thereabouts) of Keebler Original Club Crackers Garlic powder Shredded Parmesan cheese
Prepare macaroni according to package directions. Drain. In medium saucepan, melt 4 teaspoons of butter; add onion and cook until tender. Do not brown. Stir in flour and cook one minute. Add milk, salt and pepper. Bring to boil; remove from heat. Add 2 cups of cheese, stir until melted. Combine sauce and macaroni; pour into 3 quart baking dish. Spread remaining 1 cup of cheese on top. Ground up wafers into bread crumbs (not too fine, so there's some crunch), melt butter and combine, add a couple of dashes of pepper and garlic powder and sprinkle on top. Sprinkle some Parmesan on top. Time to cook! Bake at 350 degrees for approx. 45 (I like to brown the top before I remove).
• 2 lbs ground sirloin, ground for chili • 1 (8 ounce) can crushed tomatoes • 2 cups water • 2 teaspoons paprika • 4 teaspoons cumin • 1 tablespoon dried onion flakes • 1/4 teaspoon garlic salt • 1/2 cup chili powder • 1 teaspoon ground red pepper (This controls how spicy the chili is. Use 1 tsp for 2 alarm, use only ½ tsp for 1 alarm, or none for false alarm) • 2 tablespoons masa harina flour • 1/4 cup hot water
Directions:
1. Brown beef in a Dutch oven; drain. 2. Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper. 3. Cover and simmer for 30 minutes, stirring occasionally. 4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture. 5. Add masa mixture to chili. 6. *Cover and simmer another 15-20 minutes.
*Feel free to add baked beans (already cooked separately), etc. to the chili.
Serve with chopped white/sweet onion, sour cream, shredded cheese (I prefer sharp cheddar), & saltine crackers.
Ingredients 1 (4 pound) chicken, cut into pieces 1 cup buttermilk 2 cups all-purpose flour for coating 1 teaspoon paprika salt and pepper to taste 2 quarts vegetable oil for frying
Directions 1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
You can get creative with these... you can add sour cream, green chiles, bacon, cheese... get crazy with your twice baked potato self!!
1. Bake some potatoes 2. Cut baked potatoes in half, length wise 3. Scoop out inside of potatoes, leaving a little layer of inner potato to keep the outside shell strong. Put inner potato in bowl.
Now's your chance to get creative!!
My mom's recipe has changed over the years. She used to focus on cheddar cheese , sour cream and bacon. Now she adds canned green chiles as well.
You mix whatever sounds yummy with the potatoes in the bowl and place back in the potato shells.
Cover with cheese/and or bacon.
Broil/heat in over for 5-10 minutes until potato has melted/settled in.
Corny Cornbread Recipe!
ReplyDelete1 can corn, drained
1 can creamed corn
1 stick butter, melted
2 eggs beaten
1 cup sour cream
1 box Jiffy Corn Muffin Mix
Mix in a large bowl and put in a greased 2 quart casserole dish. Bake at 350 degrees for 1 hour.
Enjoy!
Grandma's Mac 'n' Cheese
ReplyDelete2 cups large elbow macaroni
6 tablespoons butter or margarine
1/4 minced onion 3 tablespoons flour
2.5 cups milk
1 teaspoon salt
1/8 teaspoon pepper
3 cups grated extra sharp cheddar cheese
1/2 sleeve (or thereabouts) of Keebler Original Club Crackers
Garlic powder
Shredded Parmesan cheese
Prepare macaroni according to package directions. Drain. In medium saucepan, melt 4 teaspoons of butter; add onion and cook until tender. Do not brown. Stir in flour and cook one minute. Add milk, salt and pepper. Bring to boil; remove from heat. Add 2 cups of cheese, stir until melted. Combine sauce and macaroni; pour into 3 quart baking dish. Spread remaining 1 cup of cheese on top. Ground up wafers into bread crumbs (not too fine, so there's some crunch), melt butter and combine, add a couple of dashes of pepper and garlic powder and sprinkle on top. Sprinkle some Parmesan on top. Time to cook! Bake at 350 degrees for approx. 45 (I like to brown the top before I remove).
6 Servings
Love your recipes....
Deletewww.pinchef.com is also a great place to post your recipes...
2 Alarm Chili
ReplyDeleteServings: 6
Prep Time: 5 mins
Total Time: 1 1/4 hr
Ingredients:
• 2 lbs ground sirloin, ground for chili
• 1 (8 ounce) can crushed tomatoes
• 2 cups water
• 2 teaspoons paprika
• 4 teaspoons cumin
• 1 tablespoon dried onion flakes
• 1/4 teaspoon garlic salt
• 1/2 cup chili powder
• 1 teaspoon ground red pepper (This controls how spicy the chili is. Use 1 tsp for 2 alarm, use only ½ tsp for 1 alarm, or none for false alarm)
• 2 tablespoons masa harina flour
• 1/4 cup hot water
Directions:
1. Brown beef in a Dutch oven; drain.
2. Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
5. Add masa mixture to chili.
6. *Cover and simmer another 15-20 minutes.
*Feel free to add baked beans (already cooked separately), etc. to the chili.
Serve with chopped white/sweet onion, sour cream, shredded cheese (I prefer sharp cheddar), & saltine crackers.
Southern Fried Chcicken
ReplyDeleteIngredients
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
Directions
1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
TWICE BAKED POTATOES MMMM MMMMMM
ReplyDeleteYou can get creative with these... you can add sour cream, green chiles, bacon, cheese... get crazy with your twice baked potato self!!
1. Bake some potatoes
2. Cut baked potatoes in half, length wise
3. Scoop out inside of potatoes, leaving a little layer of inner potato to keep the outside shell strong. Put inner potato in bowl.
Now's your chance to get creative!!
My mom's recipe has changed over the years. She used to focus on cheddar cheese , sour cream and bacon. Now she adds canned green chiles as well.
You mix whatever sounds yummy with the potatoes in the bowl and place back in the potato shells.
Cover with cheese/and or bacon.
Broil/heat in over for 5-10 minutes until potato has melted/settled in.
Serve and enjoy!!