Tuesday Recipes

Two kinds of Mac and Cheese (!), Applesauce Spice Cookies with Browned Butter-Cream Cheese Frosting, chicken, beef stew...Hungry yet? Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

CHICKEN IN WINE

This recipe, as well as the Beef Stew and Grandma's Mac and Cheese, which follows, comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I came up with this recipe shortly after moving out on my own.

2 onions, chopped

1/4 C milk or water

2 – 3 cloves garlic, minced

3 T honey

2 T butter

1/2 – 1 C cornmeal

2 – 3 lb. chicken, cut up

3 1/2 C tomatoes

1 tsp mustard

6 oz. can tomato paste

1/4 C red wine (see Note)

salt, pepper, spices to taste (see Note)

1 tsp Worchester sauce

Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.

Note: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.

BEEF STEW

Another invention of mine, also from Off The Wall Cooking.

2 – 3 lbs. stewing beef

1 clove garlic, minced

3 T oil

4 carrots, cut up

2 C water

1 large potato, peeled & cut up

1 onion, chopped

6 oz tomato paste

8 oz tomato sauce

4 T vinegar

1 C flour

3 T honey

1 T soy sauce

salt & pepper, to taste

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

GRANDMA'S MAC AND CHEESE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

1 lb. elbow macaroni

1 – 2 jars of Cheese Whiz

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

CHICKEN YAKISOBA

This recipe comes from Tablespoon.com and begins, “A quick noodle stir-fry packed with flavor!” Prep Time: 15 min; Cook Time: 30 min; Servings: 4

To view this online, click here.

Ingredients

8 oz. soba noodles

1 tablespoon sesame oil

1 pound chicken, sliced thin

4 cups shredded cabbage

2 carrots, grated

1/2 red pepper, sliced thin

2 tablespoons neutral oil

Fresh cilantro, garnish

Yakisoba Sauce:

1/4 cup soy sauce

1/4 cup water

2 tablespoons ketchup

1 lime, juice only

1 tablespoon brown sugar

1 teaspoon red curry paste

Directions

It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil. Slice chicken thin, shred cabbage, grate carrots and slice red peppers.

For sauce, whisk together ingredients until smooth.

Heat a large wok or skillet over medium-high heat. Once hot, add oil and chicken. Cook chicken for 3-4 minutes until cooked through.

Remove chicken and add cabbage, carrots, and red peppers. If pan is very dry, add another drizzle of oil. Cook, stirring regularly, until vegetables are slightly soft, 3-4 minutes.

Add chicken back to pan along with noodles and sauce. Toss together for a minute or two to heat ingredients and let the sauce thicken.

Serve up heaping bowls of the yakisoba with fresh cilantro.

APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING

This also comes from Tablespoon.com, and begins, “Betty Crocker™ SuperMoist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.” Prep Time: 15 min; Total Time: 60 min; Servings: 36.

To view this online, click here.

Ingredients

Cookies

1 box Betty Crocker™ SuperMoist™ spice cake mix

1 cup unsweetened applesauce

1 egg, slightly beaten

1/4 cup canola oil

Frosting

1/4 cup unsalted butter

1 package (8 oz) cream cheese, softened

2 1/2 cups powdered sugar

Dash of salt

Directions

Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.

In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.

Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.

In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.

In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.