Easy Southern Comfort Foods
When making this dish I often use Kraft but lately I've been using Sargento. If you make this dish be sure to use a high quality cheese product or it will not turn out as well. The dish will only be as good as the quality cheese you use.
Macaroni & Cheese Casserole
1 (8 oz.) pkg. macaroni
1/3 stick butter
12 ounces sharp cheddar
cheese, grated
2 eggs
2 1/2 cups milk
3/4 teaspoon salt
Grease a 2 quart casserole dish. Cook macaroni according to directions on package. Drain. Pour macaroni back into pot and add butter. After butter melts, alternate layering macaroni and grated cheese (saving some for top) in the greased dish. Beat eggs, milk and salt. Pour mixture over macaroni and cheese. Bake at 350 degrees for 45 minutes. Serves 4 to 6.
Grease a 2 quart casserole dish. Cook macaroni according to directions on package. Drain. Pour macaroni back into pot and add butter. After butter melts, alternate layering macaroni and grated cheese (saving some for top) in the greased dish. Beat eggs, milk and salt. Pour mixture over macaroni and cheese. Bake at 350 degrees for 45 minutes. Serves 4 to 6.
Potato & Cheddar Soup
2 cups red potatoes, peeled, cut into cubes
2 cups red potatoes, peeled, cut into cubes
3 tablespoons butter or
margarine
1/4 cup chopped onion
3 tablespoons flour
3 cups sugar
3 cups milk
1 cup diced cooked ham
2 cups water
Salt and pepper to taste
Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 1 cup liquid, adding water if necessary. Melt butter in saucepan over medium heat. Add onion. Cook and stir until tender. Add flour. Season with salt and pepper. Cook 3 to 4 minutes. Gradually add potatoes, reserve liquid, milk and sugar to onion mixture. Stir well. Add cheese and ham. Simmer over low heat for about 30 minutes, stirring constantly. Serves 12.
Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 1 cup liquid, adding water if necessary. Melt butter in saucepan over medium heat. Add onion. Cook and stir until tender. Add flour. Season with salt and pepper. Cook 3 to 4 minutes. Gradually add potatoes, reserve liquid, milk and sugar to onion mixture. Stir well. Add cheese and ham. Simmer over low heat for about 30 minutes, stirring constantly. Serves 12.
Stuffed Pepper Cups
6 medium green peppers
1 lb. ground beef
1/2 cup chopped onion
1 lb. can tomatoes
1/2 cup water
1/2 cup long grain rice
1 teaspoon Worcestershire
sauce
4 oz. sharp process American
or cheddar cheese
Salt and pepper to taste
Cut off tops of peppers. Re-move seeds and membranes. Precook peppers in boiling water salted for 5 minutes. Drain and sprinkle insides with salt. Lightly brown hamburger and onions. Season with salt and peppers. Add tomato, water, rice and Worcestershire sauce. Cover and simmer for 15 minutes. Stir in cheese. Stuff peppers, stand upright in 10” x 6” x 1/2” inch baking dish. Bake uncovered at 350 degrees for 20 minutes.
Cut off tops of peppers. Re-move seeds and membranes. Precook peppers in boiling water salted for 5 minutes. Drain and sprinkle insides with salt. Lightly brown hamburger and onions. Season with salt and peppers. Add tomato, water, rice and Worcestershire sauce. Cover and simmer for 15 minutes. Stir in cheese. Stuff peppers, stand upright in 10” x 6” x 1/2” inch baking dish. Bake uncovered at 350 degrees for 20 minutes.
Comments
Post a Comment