1 box of elbows
1 tsp salt
3/4 stick of real butter, unsalted
3 cups of shredded Cheddar
1 cup half and half
1/2 bar of cream cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
4 eggs, beaten
1. Cook elbows according to package directions with the 1 teaspoon of the salt in the water. (Cook them fully; al dente noodles aren't what you're looking for with mac and cheese!) Drain and set aside; do NOT rinse.
2. Meanwhile, in a large sauce pan, melt the butter over low heat. Once it is fully melted, add in remaining ingredients. Stir constantly until fully melted. Do not allow to boil or the cheese mixture will curdle.
3. Combine elbows and cheese in a large bowl, stirring until completely combined.
Makes 8-10 servings.
The 'John' in the recipe is my mother's husband and the recipe is his!
Tuesday, February 17, 2015
1 box of elbows
Wednesday, February 4, 2015
1 lb radishes, washed
1 tbsp olive oil
salt and pepper to taste
1 clove garlic, finely chopped
1 tbsp minced fresh parsley
1. Preheat over to 450. Trim the top and stem ends off the radishes, then slice them in half.
2. Toss the radishes in the olive oil, and some salt and pepper.
3. Arrange them cut-side-down on a heavy, dark sheet pan (or in a cast iron skillet) and roast for about 10-12 minutes, until the white parts are just starting to brown, and the radishes can be pierced by a fork but are still firm.
4. Sprinkle on the parsley and garlic, and more salt if desired, and serve hot.
Thursday, January 29, 2015
2 cans (8 oz each) refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/2 lb deli sliced salami
1/2 lb deli sliced ham
1/4 lb deli sliced capocollo or prosciutto
1/2 cup well drained banana pepper rings (from a jar)
1. Heat oven to 375.
2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3. Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer meat slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
Notes: We found we needed to flip the whole thing over and allow the bottom to bake a bit as the top, because the bottom stayed rather doughy.
(adapted from Pillsbury)
Friday, December 26, 2014
1 1/2 cups (12 fl. oz.) heavy cream
1 garlic clove, minced
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/2 tsp chopped fresh sage
Salt and freshly ground pepper, to taste
2 lb russet potatoes
1/2 onion, thinly sliced
3 cups grated Gruyère cheese
1/4 cup grated Parmesan cheese
1. Preheat an oven to 375. Butter an 11-inch baking dish.
2. In a large saucepan over medium heat, combine the cream, garlic, rosemary, thyme, sage and a pinch each of salt and pepper. Bring just to a boil, then remove from the heat and set aside.
4. Peel the potatoes. Using a mandoline or very sharp knife, cut the potatoes into slices about 1/8 inch thick. Gently stir the potato slices into the cream mixture.
5. Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper, half of the onions and 1 cup of the Gruyère. Repeat, using another one-third of the potato slices, salt and pepper, all the remaining onions, and another 1 cup of the Gruyère. Top with the remaining potatoes and sprinkle with salt and pepper again. Using a large, flat spatula, gently press on the potatoes to compact them. Pour any cream mixture remaining in the saucepan over the potatoes and sprinkle evenly with the remaining 1 cup Gruyère and the Parmesan.
6. Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45-60 minutes. Remove the foil and bake until the gratin is golden brown and bubbly, about 20-30 minutes more. Let the gratin rest for 10 minutes, then use a spatula to cut it into squares and serve immediately. Serves 6 to 8.
(adapted from Williams-Sonoma)
Monday, December 8, 2014
2 pkg (8oz each) packages cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
1 (9 inch) graham cracker crust
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1. Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
2. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
3. Bake in preheated oven for 35-40 minutes, or until center is almost set (it will jiggle slightly if shaken).
4. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.