Marvelous Macaroni & Cheese

How have I not posted this sooner?  I went to make it yesterday and began by looking for the recipe here.  My sincere apologies.  This has been a family favorite since learning the basic recipe from a lady at our church in South Florida.  This was the dish she brought to the pot-luck suppers.  She always left with an empty pan.  Rich and creamy and cheesy, it's everything macaroni and cheese ought to be.  I have modified the method a bit over the years, but not the ingredient list.  A couple of times I have tried using pasta shells, but they nest together so much the mac is just easier to deal with.  Be careful where you take this to share: my mother has gotten marriage proposals because of this mac-n-cheese!

1 lb. Elbow macaroni or shells

3 cans Cheddar Cheese Soup

3 C shredded Sharp Cheddar

3 C shredded Mozzarella

¾ C Sour Cream

1 stick melted Butter

1 Can Evaporated Milk

Paprika

Pepper

In a large bowl, combine soups, one third of each of the cheeses, sour cream, butter, evaporated milk, paprika, and pepper to taste.  Cook pasta according to package directions; drain.  While still hot, pour pasta into soup mixture and stir to mix well.  In a 13 x 9 pan, begin layering macaroni mixture and cheeses until pan is full, reserving enough cheddar to cover the top layer for a golden-brown top.  Bake uncovered at 350° for 30 – 45 minutes (may need to cover with a loose tent of foils part-way through to prevent over-browning).

 

Tomato Chutney

 

1 1/2 tsp Olive Oil

1/4 C chopped Shallots

1 tsp minced seeded Serrano Chile

1/4 tsp minced peeled fresh Ginger

1 Garlic clove, minced

1 C coarsely chopped seeded Tomato (Or canned diced tomatoes)

2 Tbsp Red Wine Vinegar

1 Tbsp Sugar

1 tsp Mustard Seeds

1/2 tsp Salt

To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.

Sharon Maiolie’s Potato Salad

The first time I tasted this potato salad, I knew I was in love.  I didn't quite realize that it would become my go-to recipe for any time I made potato salad, which it has.  There are a thousand ways to make potato salad, and I like a great many of them, but the simplicity of this one has me hooked.  If you invite me to a picnic or backyard barbecue, this may be what I bring.  I prefer to make this at least a day ahead, and I like it really moist, so sometimes I stir up extra sauce if it doesn't look wet enough.  

Though I got this recipe from my friend Sharon, and she lays no claim to its creation, I still think of it as hers.  Maybe one reason I like to make it so often is the memories it brings to mind...

Pintos with Beer and Bacon

I keep thinking that I have already posted this, then I go fruitlessly searching for it, and have to practically begin from scratch.  So, for the sake of frustration-free pinto beaning, since I have once again found the original, I am now posting it before moving on.  And, as for the recipe, I love these beans!  Serve them with barbecue, tamales, baked chicken, rice,.... savory and yummy!

 

1 lb. dry Pinto Beans

4 slices thick-cut Hickory Smoked Bacon, chopped in 1” pieces

1 medium-sized Onion, chopped

2 cloves Garlic, minced

2 Tbsp. pickled Jalapeno, minced

14.5 oz. can diced Tomatoes

2 12 oz. bottles Golden Ale-type Beer

(*note: 2 full bottles is a bit much, I prefer them minus a single sip.)

1 Tbsp. Salt

2 tsp. freshly-ground Pepper

Water

Carefully rinse pick through beans.  Soak beans overnight or use quick-soak method.  Discard soaking water, set beans aside.  In a Dutch oven over medium-low heat, cook bacon until almost crisp.  Add onions and cook, stirring occasionally, until they begin to soften.  Add garlic and jalapeno and cook, stirring, until garlic and onions are beginning to brown.  Add tomatoes, beer, beans, salt and pepper, and enough water to cover by 4 inches.  Bring to boil, reduce heat to low.  Simmer over low heat, partially covered, for 3 hours, stirring occasionally and checking liquid level.  Add water as needed to keep liquid level 2 inches above beans.   Check for taste and softness of beans, adjust seasoning as needed and continue cooking until beans reach desired softness.

Serve over rice and/or with your favorite BBQ!

Cranberry Sauce

A Thanksgiving staple, and so simple to make, why would anyone buy the canned stuff?!

1 C sugar

1 C water

2 C cranberries, fresh or frozen, rinsed and picked through to remove stems and yucky berries

Boil sugar and water over medium heat for 10 minutes,(watch that it doesn’t burn).  Add cranberries immediately.  Cook, stirring, until berries pop.  Pour into serving dish to cool.