Home Made Cheese & Macaroni Recipe for
Evelyn
Home Made Cheese & Macaroni
1 cup milk
1-1/2 cup cooked macaroni noodles
2 eggs beaten
4 Tbsp. margarine
1 lb. sharp Cheddar cheese shredded
salt ,pepper
Cook macaroni noodles , drain them, add milk, margarine, eggs, salt, pepper and
3/4 of shredded cheese. mix together. Heat on top of stove till cheese has
melted.
Pour into greased baking dish and top with rest of cheese. Bake @350 for 20
minutes. Let sit for a few minutes . You never know eggs are in this recipe as
they cook in oven.
Enjoy! Helen in Mississippi
Our favorite Mac and Cheese recipe for
Evelyn from Carol in Texas:
PRESIDENT REAGAN?S MACARONI AND CHEESE
From the Dallas Morning News, 1994
1/2 pound elbow macaroni
1 tsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
1 cup milk
3 cups grated sharp cheese
Boil macaroni in water until tender; drain thoroughly. Add in butter and egg,
stirring constantly so egg doesn?t set up. Mix salt and mustard with 1 Tbsp of
water, then add to the milk. Add cheese to milk mixture, reserving enough to
sprinkle on top. Pour macaroni into buttered casserole dish; add the milk
mixture.
Mix thoroughly and sprinkle remaining cheese on top. Bake at 350 degrees for
about 45 minutes or until custard is set and top is crusty.
Serves: 6
HI Nancy--
I just happened onto your site yesterday looking for a quick dinner idea--found
it! Beefy Burrito casserole--great!
I am looking for a recipe for a mix in a jar-- "microwave
fudge in a jar"--Thanks!
Suzie in St. Louis-
Trudi: I have used this recipe for years and
I think you will really enjoy it. My whole family loves it and so do the
grandchildren.
Date Nut Loaf
1 cup boiling water
1 cup chopped dates
1 tsp. baking soda
1 cup granulated sugar
1 cup mayonnaise
2 cups all purpose flour
1 cup chopped walnuts
2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan. Pour the 1 cup
boiling water over the 1 cup chopped dates. Add the tsp. of baking soda and let
stand 5 minutes. Add the sugar, flour, mayonnaise, nuts and vanilla. Mix all
ingredients well and pour into the greased and floured loaf pan. Bake for
approx. 50 minutes or until toothpick inserted in middle comes out clean.
Enjoy!!
APN
Hi Nancy and Everyone,
I have a request, does anyone have a recipe for the Red Beans and Rice Soup like
they serve at Schlotzsky's Deli? It i
Linda
Hi Nancy,
Just love your newsletter. I am looking for a recipe for
tomato butter or tomato marmalade and a good pickle relish which can be
used on hot dogs and hamburger sandwiches. Hope you can help. Thank you.
Sirlancolottea (Pearl)
Nancy,
One more item on smooth top ranges, when I was
shopping for my smooth top range, the salesman took a cast iron skillet and
banged it several times on the top to demonstrate the toughness of the top. I
also slide my pots from one side to the other all the time. No scratches. They
wouldn't sell them if you couldn't use them.
Jane
Thanks, Nancy, for the wonderful newsletter.
My son loves chicken gizzards but I am not sure how
to prepare them. Could some of your readers help me?
Thanks! Diane
Granny Cake Correction
This is for Doris from Southern Indiana. Sorry about the mistake on the Granny
cake recipe. The directions should read: Pour batter into greased and floured 9
x 13 pan. Sprinkle on top of batter 1/2 cup of brown sugar. Bake 350? for 45
min. or until brown and crunchy looking on top. I am so sorry for the
inconvenience. Regards, Sue aka saw64
Hi Nancy, Here is an easy bread machine
recipe for buttermilk bread. It
turns out very nice. Trudi.
Buttermilk Bread (2 lb. Bread Machine) Dough
cycle!!
2 teaspoons dry yeast
2 tablespoons sugar
2 cups buttermilk, warmed in the microwave (not hot!!)
1 tablespoon butter
6 cups unbleached white flour
2- 1/2 teaspoons salt
Add ingredients in order to bread machine. Select dough setting. Remove dough
from bread machine when cycle finishes. Shape dough into two equal sized loaves
and place into 2 bread pans. Let rise in a warm place for 1 hour or until
doubled in size. Bake at 375F for 30-40 minutes. Remove to a cooling rack. Serve
warm for a treat or let cool completely, slice and freeze. (Homemade bread will
not keep well at room temperature because it has no chemical additives to keep
it fresh). Recipe can be halved for a small bread machine.
This is for Trudi, who is looking for a date
nut bread. This was in my mother's recipe file. Hope this helps.
Connie in TX
Clypso Java Bread
3 c. Bisquick Mix
3/4 c. brown sugar
1/4 c. flour
1 T. instant coffee
1/2 c. milk
1 c. mashed bananas
1 beaten egg
1 c. chopped dates
1/2 c. chopped nuts
Mix all but last two ingredients until blended. Stir in dates and nuts. Bake in
greased (recipe calls for 2-1 lb. coffee cans!) loaf pans. Bake at 350 degrees
for 50-60 min. Cool 10 min. before removing from pans (cans).
A suggestion for Nancy in Ohio.
We have lots of figs also. My friend told me she
had eaten "fig newtons" made from figs. Her recipe was to make the figs into
preserves, and let cool. Take sugar cookie dough and roll out and cut with a
biscuit cutter, and place preserves in between two rounds and seal with a fork
and bake. This seems too sweet for my family so I think the next time I will use
shortbread dough instead of cookie dough. Hopes this works for you.
Dorothy in Texas
For Nancy in Ohio Fig
Preserves. 3 cups figs peeled and mashed 3 cups sugar
2- 3oz packages strawberry Jell-O. Thoroughly mix figs, sugar, and Jell-O in a
large sauce pan, bring to a boil over medium heat and continue boiling for 3
minutes, stirring occasionally. Pour in jars and refrigerate. They can only be
kept for a few weeks in the refrigerator since they have Jell-O they can not be
canned. Enjoy from Dorothy in Texas
BREAKFAST FIG BARS
3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. firmly packed brown sugar
1/3 c. vegetable oil
1/3 c. honey
1 lg. egg
1/2 c. milk
1 (8 oz.) pkg. dried figs, diced
3/4 c. chopped pecans, divided
1/2 c. quick-cooking oats, uncooked
Preheat oven to 350 degrees. Grease 9x13 inch baking pan. Combine flours, baking
soda, cinnamon, salt and baking powder in bowl. Beat brown sugar, oil, honey and
egg in mixer bowl until smooth. Add dry ingredients alternately with milk,
beginning and ending with dry ingredients. Stir in figs, 1/2 cup pecans and
oats. Spread into prepared pan. Sprinkle top with remaining pecans. Bake 30
minutes. Cool on wire rack. Cut into 3x2 inch bars.. Makes 16.
FIG BARS
1 c. oleo
3 eggs
1 tbsp. lemon juice
1 tsp. baking soda
1 tsp. salt
2 c. brown sugar, firmly packed
1 tsp. vanilla
4 c. all-purpose flour
1 tsp. baking powder
Cream margarine and sugar. Add eggs, vanilla and lemon juice and beat well. Sift
dry ingredients together and blend into creamed mixture. Chill while making:
FIG FILLING
1 1/2 c. ground fresh figs or dried figs
1 c. water
3/4 c. sugar
3 tbsp. all-purpose flour
1/4 c. walnuts, chopped (optional)
2 tbsp. orange juice (optional)
Boil figs in water for 5 minutes. Blend sugar and 3 tablespoons flour and stir
into figs. Cook over low heat, stirring frequently until thick. Add walnuts and
orange juice if desired. Cool. TO MAKE BARS: Divide chilled dough in half. On a
well floured board, roll each half to 12 x 18 inches. Cut into 4 (3 inch)
strips. Using a spatula, fold dough over filling. Cut strips in half and place
seam side down, about 2 inches apart on ungreased baking sheet. Bake at 375
degrees for 15 minutes. Cut into 2 inch bars. Makes about 60 bars.
Barbara Brown
Thank you Velma and
Arvilla for your help. I can hardly wait to get started. Charles in FL.
Recently someone asked for Coca Cola
barbecue sauces. Here are three that I enjoy. I think all of them originally
came from your newsletters. I have been a member since 1996.
Lisa
COCA COLA BARBECUE SAUCE
Cook 1 chopped onion and 2 chopped cloves garlic in 2 tablespoons butter until
soft.
Add: 2 c. catsup
6 oz. Coke
1 tbsp. Worcestershire sauce
1 tsp. Mustard
2 tbsp. Vinegar
Simmer 1 hour or until thick.
SOUTHERN BARBECUE SAUCE
1 (18 oz.) bottle barbecue sauce
1/4 c. molasses or table syrup
1/4 c. cola (Pepsi or Coke)
1/4 c. minced onions
Combine all ingredients in heavy pan; heat slowly. Do not boil. Makes a sweet
tasting sauce for barbecue chicken or beef sandwiches.
BARBECUE SAUCE
2 med. onions (chopped)
3/4 c. Coke
3/4 c. catsup
2 tbsp. Vinegar
2 tbsp. Worcestershire
1/2 tsp. chili powder
1/2 tsp. Salt
Combine all ingredients. Bring to boil. Cover pan; reduce heat. Cover pan and
simmer 45 minutes. 2 cups.
Nancy,
Just another LC recipe for our low carber's. Keep up the good work.
Hugs, Rosie in Pa.
Creamy Green Beans
2 cups frozen French-style green beans
1 tablespoon chopped onion
1 tablespoon reduced-fat margarine
1 tablespoon all-purpose flour
1/2 cup plain nonfat yogurt
pepper to taste
1/4 cup shredded light process American cheese
Place beans in a microwave-safe baking dish; microwave on high for 4-5 minutes
or until tender. Set aside. In a saucepan, saut?onion in margarine for 1
minute. Stir in flour until smooth; cook & stir for 1 minute. Stir in yogurt.
Add beans & pepper. Top with cheese & let stand until melted.
Yield: 4 servings. Nutritional Analysis: One 1/2-cup serving equals 70 calories,
162 mg sodium, 4 mg cholesterol, 8 gm carbohydrate, 4 gm protein, 3 gm fat.
Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.
(WW Points - 2 Points*)
*Calculated using a Weight Watcher Calculator
Nancy,
Just passing this recipe along for Dorthey & all the other low carber's. I love
what you do!
Hugs, Rosie
Italian Flank Steak
2 envelopes (.7 ounce each) fat-free Italian salad dressing mix
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 flank steak (1 pound)
Combine salad dressing mix, oil & lemon juice. Brush onto both sides of steak;
place in a shallow dish. cover & refrigerate several hours or overnight. Grill
over hot coals for 4 minutes per side for medium, 5 minutes per side for
medium-well or until desired doneness is reached.
Yield: 4 servings. Nutritional Analysis: One serving equals 267 calories, 793 mg
sodium, 59 mg cholesterol, 8 gm carbohydrate, 24 gm protein, 6 gm fat. Diabetic
Exchanges: 3 meat, 1/2 starch.
WW Points - 6 Points*
*Calculated using a Weight Watcher Calculator
Nancy,
Could you pass this on to Dorthey for her hubby. :)
I totally love you & your newsletter!
Hugs, Rosie in Pa.
Low-Fat Fettuccine
12 ounces fettuccine
1 cup low-sodium chicken broth
2 garlic cloves, minced
1 cup quartered mushrooms
1/2 cup thinly sliced green onions
4 ounces fat-free cream cheese, cubed
4 ounces low-fat fully cooked ham, cubed
1 cup quartered cherry tomatoes
1/2 cup grated Parmesan cheese
1/4 teaspoon white pepper
Cook the fettuccine according to package directions. In a saucepan over medium
heat, bring broth & garlic to a boil. Add mushrooms & onions; reduce heat.
Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream
cheese & ham; cook & stir until cheese is melted. Add tomatoes; heat through.
Remove from the heat; stir in Parmesan cheese & pepper. Rinse & drain
fettuccine; top with the sauce.
Yield: 5 servings. Nutritional Analysis: One 1/2-cup serving of sauce
(calculated without fettuccine) equals 118 calories, 648 mg sodium, 22 mg
cholesterol, 6 gm carbohydrate, 13 gm protein, 5 gm fat. Diabetic
Exchanges:1-1/2 lean meat, 1 vegetable.
WW Points - 2 Points*
*Calculated using a Weight Watcher Calculator
This recipe is for Karen, she wanted a "crescent
roll" recipe and this one is delicious!
BROCCOLI CHICKEN BRAID
2 tubes of Pillsbury crescent rolls
filling:
2 c. chopped cooked chicken
1 c. chopped broccoli
1 c. grated cheddar cheese
1/4 c. chopped onion
1/4 c. chopped red sweet pepper (optional)
1 clove minced garlic (optional)
2 tsp. all-purpose dill mix (which is sold, but you
can use 1 tsp. dried dill weed)
1/2 c. mayonnaise
Lay out crescent roll dough and press the sections
together to make a big oblong. On the long side, cut 1 1/2? strips, but not all
the
way to the center. Make the filling (mix all together with the mayo.) Pile
filling down the center and then take opposing strips, give them one twist and
bring back over and pinch them together on top of filling.
Before baking, brush the top of braid with some beaten egg white and sprinkle
with some slivered almonds. Bake for 45 mins. at 350 degrees.
( I have also just pinched the pieces together flat, did not cut them, wrapped
the rolls around the filling and pinched it together at the top and then cut
some slits in the top of the roll. Worked out great and much less work.)
Laurelee from Minnesota
Hello,
I am looking for a recipe for porcupines. Can anyone help?
Thanks, Michelle in Ohio
Here are some casserole recipes my family
loves.
Baked Brussels Sprouts
Au Gratin
1 Quart Brussels sprouts
2 Tablespoons Butter
1/2 Cup Green onions, chopped
1 Tablespoon Flour
1/2 Slice Bacon
1-1/2 Teaspoons Garlic, chopped
1-1/2 Teaspoons Parsley, chopped
1 Cup Water, reserved from cooking
1/2 Teaspoon Salt
1/8 Pepper
1/2 Cup Cheddar cheese, grated
2-1/2 Tablespoons Bread crumbs
Preheat oven 325 F. Wash and "x" bottom of Brussels sprouts. Place in boiling
water, enough to cover. Boil and simmer 10 minutes or until tender. Drain and
reserve 1 c hot liquid. Melt butter in small skillet. Add green onions and saut?
3 minutes. Stir in flour and cook until flour is dissolved, 3 minutes. Add
bacon, garlic and parsley. Cook 3 minutes more. Pour in reserved water. Add salt
and pepper. Bring to a boil, stirring constantly until thickened to consistency
of heavy cream Remove bacon from sauce. Place sprouts base down in a buttered
casserole. Pour sauce over. Top with grated cheese then breadcrumbs. Bake 30
minutes or until top is browned.
Lima Bean Cheese Bake
3 Cups Lima beans, cooked, dried, drained
1 Medium Onion, chopped
3 Tablespoons Catsup
3 Tablespoons Flour, whole wheat
1-1/2 Cups Cheddar cheese, shredded
1 1/2 Cups Milk
Preheat oven to 350F. Combine beans, onion, catsup, and flour in a shallow 2
quart casserole. Add 1 cup cheese. Pour milk over beans, top with remaining
cheese. Bake uncovered for 30 minutes until sauce is thickened and bubbling. As
it cools, the sauce will thicken further.
We serve this with Irish Soda Bread, and mixed vegetables or a salad. You can
bake the soda bread while the beans are cooking, and then pop the casserole into
the already hot oven.
Baked Spaghetti
1 Pound Spaghetti
1 Tablespoon Salt
1 Medium Onion, chopped
4 Tablespoons Cooking oil
15 Ounces Tomato sauce
16 Ounces Tomatoes, chopped
Salt, to taste
Pepper, to taste
9 Ounces Cheddar cheese
1/4 Cup Seasoned breadcrumbs
Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by
frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20
minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in strips.
Grease large glass baking dish with oleo. Place 1/2 spaghetti in dish. Add small
pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add
remaining spaghetti, cheese pieces and gravy. Top with cheese strips and
breadcrumbs. Bake at 350 degrees for 25 minutes.
Makes 10 servings
Noodle Bake
2 Ounces Cheddar Cheese, cubed
1/4 Cup Milk
1/2 Cup Green beans, canned, drained
1/2 Cup Noodles, cooked
Salt
Pepper
Paprika
Melt Cheese in milk in small saucepan over low heat; blend until smooth. Combine
with beans, noodles, salt, and pepper. Place in individual casserole; sprinkle
with paprika. Bake in moderate oven (350 degrees F.) 25 minutes, or until brown.
NOTE: Macaroni, rice, or spaghetti may be substituted for noodles.
I Just wanted to say how much I enjoy the
news letter & all your hard work. I am looking for a recipe for a
creamy garlic salad dressing. The recipe is about
30 years old & is made with whipped cream that you fold in at the end. I lost
the recipe & have not been able to track it down. Any help would be appreciated.
Angela, Wi
Comment
I think I put a recipe for creamy garlic salad dressing on the
Salad and Salad Dressing page a couple of days ago. If not I will
post one later today. I have one in the recipes to post to that section.
This is for Dorthey who is looking for some
diabetic recipes for her husband. I, too, am diabetic and have found many
wonderful recipes on the links below:
Diabetic Gourmet
Diabetic Recipes
Enjoy! Diane
BANANA SPLIT PIE
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over
pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas.
Cover with Cool Whip, sprinkle pecans on top. Chill well.
Barbara Brown
Can you give me a recipe and instructions
for making good mustard at home
without using vinegar? I have a lot of allergies and need to steer clear of
vinegar. Thank you for your help. Alma Noyes
Have a nice day
Nancy
http://www.nancyskitchen.com
