Friday Recipes

Finally, it's Friday. Here are six yummy recipes to help you through the weekend. Enjoy!

CRUSTY MACARONI AND CHEESE

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.

This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.

Ingredients

3 tablespoons butter

12 ounces extra-sharp cheddar cheese, coarsely grated

12 ounces American cheese or cheddar cheese, coarsely grated

1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water

1/8 teaspoon cayenne (optional)

Salt

2/3 cup whole milk

Preparation

Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

LOWCOUNTRY PICKLED COLESLAW

This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.

This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.

Ingredients

For the Slaw:

5 cups chopped green cabbage (1/2-inch pieces)

2 cups chopped purple cabbage (1/2-inch pieces)

1/2 heaping cup chopped Vidalia or other sweet onion

1/2 cup finely diced carrot

1/2 cup finely diced red bell or other sweet pepper

For the Dressing:

1 large clove garlic

1/2 tablespoon salt, more to taste

1 tablespoon minced ginger

1/3 cup rice wine vinegar

1/2 cup olive oil

For Serving:

Juice of 1 freshly squeezed lime

Salt and freshly ground pepper

Preparation

Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.

Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.

Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

TEX-MEX MACARONI AND GROUND BEEF CASSEROLE

This comes from Diana Rattray, Southern Food expert at About.com. Diana wrote, “Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.” Serves 6 to 8.

To view this online, click here.

Ingredients

8 ounces elbow macaroni or mini ziti

1 cup chopped onion

1 pound lean ground beef

1 large green bell pepper, chopped

1 clove garlic, minced

1 package (1 ounce) taco seasoning

1 can (about 10 1/2 ounces) nacho cheese soup

1 can (6 ounces) tomato paste

1 can (14.5 ounces) diced tomatoes, undrained

2 cups shredded Mexican blend of cheeses, such as Cheddar Jack

Preparation

Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.

Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.

In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer.

Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.

Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.

ULTIMATE NACHOS

Another recipe that has been kicking around my computer. After checking, I found the recipe on the Ro-Tel website; the recipe can be found here. It makes about six (6) servings, using 1 cup chips with topping each, and is 316 calories per serving. Prep Time: 20 minutes; Total Time: 20 minutes.

Ingredients:

1/2 lb. Extra lean ground beef

8 oz. Velveeta, cut into 1/2-inch cubes

6 oz. Tortilla chips (about 7 cups)

1 cup shredded lettuce

1/4 cup sliced ripe olives

1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well

Directions:

Brown meat in medium skillet; drain.

Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.

Place chips on large platter; top with Velveeta, meat and remaining ingredients.

GRILLED CORN ON THE COB

This comes from Ina Garten from The Food Network’s Barefoot Contessa. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 1 serving; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-corn-on-the-cob.html?oc=linkback

Ingredients

1 ear fresh corn on the cob, with the husk

1 teaspoon unsalted butter, melted

Kosher salt

Directions

Prepare a charcoal grill with a single layer of hot coals.

Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.

Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.