Mac and Cheese (Ann Woodbridge)

Servings

Ingredients

1 lb Elbow Macaroni
2 tbsp Flour
Italian Seasoning
Garlic Salt
3 tbsp Butter
1 Chopped Onion Small onion
Milk
Salt
Pepper
1 block Sharp White Cheddar Cheese Cubed
Parmesan cheese

Servings

Ingredients

1 lb Elbow Macaroni
2 tbsp Flour
Italian Seasoning
Garlic Salt
3 tbsp Butter
1 Chopped Onion Small onion
Milk
Salt
Pepper
1 block Sharp White Cheddar Cheese Cubed
Parmesan cheese

Instructions

Cook macaroni al dente
Melt butter
Brown onion
Add flour, salt, pepper and milk
Mix all together
Add cheese and seasonings
Mix in noodles
Place in buttered casserole dish and sprinkle with parmesan and bread crumbs
Bake at 350 for 30-35 minutes

Spaghetti and Shrimp (Kevin)

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Instructions

Blance and peel tomatoes
Saute the onion and garlic in olive oil
Add the chopped tomatoes, seasonings and wine
Let the sauce simmer for 5 minutes until well blended
Add the shrimp and cook for 5 minutes; do not overcook
Cook pasta al dente
Drain and place sauce over spaghetti

Recipe Notes

Can sub fresh tomatoes with 16oz can tomatoes

Potatoes with Sweet Red Peppers

Servings

Ingredients

3 Potatoes Medium all purpose
2 Onion Medium
4 Red Bell Peppers Medium
1/4 lb Prosciutto Thinly sliced, optional shredded
1 tsp Rosemary Finely chopped (can sub 1/2 tsp dried)
Salt To taste
Pepper To taste
1/4 cup olive oil

Servings

Ingredients

3 Potatoes Medium all purpose
2 Onion Medium
4 Red Bell Peppers Medium
1/4 lb Prosciutto Thinly sliced, optional shredded
1 tsp Rosemary Finely chopped (can sub 1/2 tsp dried)
Salt To taste
Pepper To taste
1/4 cup olive oil

Instructions

Cut potatoes into 1/2 inch slices
Cut onions into eights
Cut bell peppers lengthwise into thick slices
Preheat oven to 400
Place potatoes, onions and red peppers in a large roasting pan
Add the prosciutto, rosemary, salt and black pepper
Drizzle on the oil and toss with vegetables
Bake, stirring 2-3 times, for about 35 minutes or potatoes are tender

Potato Pancakes

Cuisine

Jewish

Servings

Ingredients

Version #1

5 lb Potatoes Peeled and diced
2 Onion
2 Egg
Salt
1/2 cup Flour Can sub with bread crumbs or matzo meal
1/4 tsp Baking Powder
Lemon Juice

Version #2

6 Idaho Potatoes Large 8-9oz each, peeled and diced
3 Onion Medium, Peeled
4 Egg Lightly beaten
1/2 Flour
2-3 tbsp Salt
Pepper To taste

Cuisine

Jewish

Servings

Ingredients

Version #1

5 lb Potatoes Peeled and diced
2 Onion
2 Egg
Salt
1/2 cup Flour Can sub with bread crumbs or matzo meal
1/4 tsp Baking Powder
Lemon Juice

Version #2

6 Idaho Potatoes Large 8-9oz each, peeled and diced
3 Onion Medium, Peeled
4 Egg Lightly beaten
1/2 Flour
2-3 tbsp Salt
Pepper To taste

Instructions

Cut potato into small pieces and grate with onions in a food processor
Place strainer in pan and pour grated mixture into strainer
Leave water drain and then pour out all water leaving starch in pan
Pour potato mixture into pan with starch
Add eggs, salt, flour and baking powder
Spoon into hot oil and fry until golden on both sides

Pork with Mustard Herb BUtter

Servings

Ingredients

3/4 cup Unsalted Butter Room temperature
1/3 cup Creme Fraiche
1/2 cup Chicken Stock
6 tbsp Dijon Mustard
1.25 tsp Dried Rosemary Crushed
1.25 tsp Dried Thyme Crushed
1/2 tsp Salt
Fresh Pepper
3 tbsp Sesame Oil
1 Pork Crown Roast 16 ribs or 7lbs
4 cloves garlic slivered

Servings

Ingredients

3/4 cup Unsalted Butter Room temperature
1/3 cup Creme Fraiche
1/2 cup Chicken Stock
6 tbsp Dijon Mustard
1.25 tsp Dried Rosemary Crushed
1.25 tsp Dried Thyme Crushed
1/2 tsp Salt
Fresh Pepper
3 tbsp Sesame Oil
1 Pork Crown Roast 16 ribs or 7lbs
4 cloves garlic slivered

Instructions

Mustard Butter

Cream butter with electric mixer
Beat in mustard
Mix in rosemary, thyme and lots of pepper
Blend in sesame oil
Divide between 2 bowls and refrigerate 1 bowl while preparing roast

Roast

Preheat over to 350
Make slits over entire roast and insert garlic
Put roast in roasting pan and brush 1/3 of rom temperature mustard butter over meat
Cover bone tips with tin foil
Roast pork 17 minutes per pound, approximately 2 hours for a 7 lb roast
Brush roast with mustard butter every 30 minutes
Transfer roast to heated platter and cover with foil and let stand 30 minutes
Beat chilled mustard mixture with mixer until smooth and creamy
Mix in creme fraiche until just incorporated
Degrease pan juices
Add stock to juices in pan and bring to a boil, transfer to sauce boat
Top each serving of meat with pan juices and mustard butter

Playdough

Servings

Ingredients

Recipe #1

2 cups Flour
1 cup Salt
2 tbsp Cream of Tartar
2 cups Water
4 tbsp Oil
Food Coloring
Scents Optional

Recipe #2

3 cups Flour
3 cups Water
3 tbsp Cream of Tartar
3 tbsp Oil
1 cup Salt
Food Coloring

Servings

Ingredients

Recipe #1

2 cups Flour
1 cup Salt
2 tbsp Cream of Tartar
2 cups Water
4 tbsp Oil
Food Coloring
Scents Optional

Recipe #2

3 cups Flour
3 cups Water
3 tbsp Cream of Tartar
3 tbsp Oil
1 cup Salt
Food Coloring

Instructions

Recipe #1

Mix dry ingredients
Add food coloring to water
Add water to dry ingredients and stir well
Put oil in pan and warm slightly
Add ingredients to oil
Stir constantly over low heat
Stir until mixture becomes very stiff and slightly changes color
There may be some lumps but they will smooth out when the playdough cools

Recipe #2

Mix all ingredients together in pot
Put it on a low flame and stir continuously
The mixture will soon turn into a firm ball
Take it out of the pot, put it on a board and knead while warm
Store in an air tight container

Recipe Notes

Note: top quality food coloring will improve playdough quality

Popovers

Servings

Ingredients

4 Eggs
2 cups Flour
2 cups Milk
1.5-2 tsp Salt

Servings

Ingredients

4 Eggs
2 cups Flour
2 cups Milk
1.5-2 tsp Salt

Instructions

Mix and bake at 350 for at least 30 minutes

Pesto

Servings

Ingredients

1 cup basil leaves Fresh
1/2 cup Pine Nuts
3 cloves garlic
1/2 cup Grated Parmesan Cheese
1/4 tsp Salt
3/4 cup olive oil

Servings

Ingredients

1 cup basil leaves Fresh
1/2 cup Pine Nuts
3 cloves garlic
1/2 cup Grated Parmesan Cheese
1/4 tsp Salt
3/4 cup olive oil

Instructions

Combine all in food processor

Red Potato and Red Onion Gratin

Servings

Ingredients

2 lb Red Potatos Equally sized
3 Red Onions Medium
1/4 cup olive oil
2 tbsp olive oil
2-3 springs Thyme
2 tbsp Butter
Salt
Pepper

Servings

Ingredients

2 lb Red Potatos Equally sized
3 Red Onions Medium
1/4 cup olive oil
2 tbsp olive oil
2-3 springs Thyme
2 tbsp Butter
Salt
Pepper

Instructions

Peel potatoes and slice into 1/4 inch thick pieces. Place in bowl with plenty of cold water. Keep covered.
Peel onions and slice 1/4 inch thick
Cook in 3 tbsp olive oil with thyme over very low heat
Cover pan but stir occasionally
Onions should be sweet, slightly softened and still crunchy after 10 minutes
Remove from heat and set aside
Rinse potatoes in colander and pat dry.
Toss with remaining olive oil
Layer a lightly oiled, sallow 2-3 quart eartenware casserole with potatoes slightly overlapping in concentric circles. Salt and pepper lightly
Remove thyme from onions and strew onions lightly over layer of potatoes
Continue layering and seasoning, ending with a layer of potatoes
Dot with 2 tbsp softened butter and bake in a pre-heated 425 degree oven for 25-30 minutes until potatoes are a deep golden brown

Pecans: Hot, Sweet and Spicy

Servings

Ingredients

Butter Baking sheet
1.5 tsp Ground Pasilla Chili
1 tbsp Sugar
3/4 tsp Salt
1/2 tsp Ground Coriander Seed
1/2 tsp Cumin
1/2 tsp Ginger
1/2 tsp Cayenne
1/4 tsp Cloves
1 Egg White
3 cups Pecan Halves

Servings

Ingredients

Butter Baking sheet
1.5 tsp Ground Pasilla Chili
1 tbsp Sugar
3/4 tsp Salt
1/2 tsp Ground Coriander Seed
1/2 tsp Cumin
1/2 tsp Ginger
1/2 tsp Cayenne
1/4 tsp Cloves
1 Egg White
3 cups Pecan Halves

Instructions

Preheat oven to 275
Lightly butter a jelly roll pan
In small bowl, combine spices and sugar
Beat egg white until light and frothy, add pecans and stir until covered.
Stir in spices, coating nuts evenly
Spread pecans on the pan in a single layer and bake 15-20 minutes
Turn and separate them
Return to over and roast about 20 minutes or until golden in side
Cool and store in airtight jar or freezer

Recipe Notes

Can sub ground pasilla chili with 3/4 tsp of paprika and 3/4 tsp cayenne. Then omit cayenne from recipe if using this mixture.