Hello again…..

I forgot to add a few variations to the Mac & Cheese recipes I just posted.

Both recipes called for cheddar cheese.  You can use any cheese the you enjoy. Just keep the measurements the same. 

You may also want to substitute non-dairy “milk” instead of regular milk.

You can use any type of macaroni, including most egg noodles.

Add any spice you like.  I like garlic.  In this type of recipes, I always use granulated garlic. Never use garlic salt, as it is mostly salt.

And as always, ENJOY !!

Before I start with the recipes, I want to add info about the abbreviations I use.  I do this for many reasons, the first of which is because shortens the time it takes to type the recipe.  I’m not a typist.  I use the hunt and peck method.

Legend:

T – Tablespoon/Tablespoons

t – teaspoon/teaspoons

C – cup/cups

qt. - quart

pkg - package

lg – Large

lb. – pound / lbs. – pounds

oz. – ounce/ounces

sm. – small

temp - temperature

MAC & CHEESE RECIPES

Easy Mac & Cheese

Ingredients:

1 – 12 oz – pkg – elbow macaroni

1 – egg

2 – c – milk

2 – T – butter (melted)

1 – T – butter (to grease dish)

2 ½ - c – shredded – cheddar cheese

salt & pepper (to taste)

Directions:

  1)    Cook elbow macaroni according to package directions.

  2)   Preheat oven to 350°

  3)   Lightly grease 2 qt. baking dish with 1 T butter.

  4)   In a mixing bowl, whisk together the egg and milk.

  5)   Add melted (2 T) butter and cheese to the egg mixture, stir well.

  6)   Put cooked macaroni into 2 qt. baking dish.

  7)   Pour egg, milk, cheese mixture over the macaroni.

  8)   Sprinkle with salt and pepper.

  9)   Stir well, making sure everything is evenly mixed and level.

  10) Spread extra ½ c cheese evenly on top.

  11)  Bake uncovered for 35-40 mins., until top is golden brown.

Baked Mac and Cheese

Ingredients:

2 ½ - c - elbow macaroni

¼ - c – butter

¼ - c – flour

½ - t – salt

4 – c – milk

1 – lb. -  shredded - cheddar cheese

¼ - c – butter (melted)

1 – sleeve – Ritz crackers (crushed)

Directions:

  1)    Preheat oven to 350°

  2)   Cook macaroni according to package directions, drain well.

  3)   In a large saucepan, add ¼ c butter, melt.

  4)   Stir in flour and salt. Stirring constantly for about 2 mins., or until completely mixed.

  5)   Whisk in milk and simmer, stirring frequently, until it thickens.

  6)   Turn off heat, stir in cheese until cheese is melted.

  7)   Add cooked macaroni, stir to coat.

  8)   Pour into 9X13 in. baking dish.

  9)   In a mixing bowl, add melted butter and crushed crackers, mix well.

  10) Scatter crackers evenly over mac and cheese.

  11)  Bake until golden brown, about 45 mins.

Once again, I’ve been asked for recipes for “Chicken Soup”, plus a few others.  My recipe for my original “Amah’s Chicken Soup” is a little complicated for people who don’t have a lot of time on their hands. Because of my health restrictions, it takes 2 to 3 days to “build” it.  Here’s a recipe that is very tasty and it’s a quick and simple.  I’m including alternative ingredients and a few tips to help you make it your own. Enjoy !!!

Before I start with the recipe, I want to add info about the abbreviations I use.  I do this for many reasons, the first of which is because shortens the time it takes to type the recipe.  I’m not a typist.  I use the hunt and peck method.

Legend:

T – Tablespoon/Tablespoons

t – teaspoon/teaspoons

C – cup/cups

lg – Large

lb. – pound / lbs. – pounds

oz. – ounce/ounces

sm. – small

temp - temperature

Quick and Simple Chicken Soup

Ingredient:

1 – T – butter

½ - c – yellow onions (chopped)

½ - c -celery (chopped)

1 – c – carrots (sliced) (or baby carrots – chopped)

2 – qt – chicken broth (box or can) (low sodium – if you prefer)

1 – can (14.5 oz) – vegetable broth

½ - lb – chicken (breasts or thighs / cooked and chopped)

1,2 – t – basil (dried)

½ - t – oregano (dried)

salt & pepper (to taste)

1 ½ - c – egg noodles

Directions:

1)    Chop everything prior to putting soup together.

2)   In the bottom of a Dutch oven, add butter, onions, celery, and carrots.  Cook for

5-6 min., until slightly browned.

3)   Add broth, chopped chicken, and seasonings.

4)   Bring to a boil. Reduce heat to medium and simmer for 20-30 min.

5)   Raise heat to med-high.

6)   When soup comes up to a slow rolling boil add noodles.  Cook according to package directions.

7)   Serve with toasted French or Italian bread.

TIP:  You may have to reduce the heat a little, to keep soup from boiling over.

TIP: You can increase amounts of vegetables, just adjust the cooking time accordingly.

TIP: You can also increase or reduce the amount of seasonings. Make sure that you use a little.

TIP: You can substitute seasonings as well.  Example: Use tarragon instead of basil.

Add garlic or a Bay leaf. (remember to remove Bay before serving.)

TIP: For a heartier soup, use chicken breasts or thighs that you cook (sear) in a skillet.  After chicken is cooked most of the way through, remove the skin and finish cooking it in the broth (bone-in).  Then remove the chicken pieces, remove from the bones. Chop or shred chicken and return to soup.

TIP: You can cook the noodles in water (according to package directions) and the drain and add to the soup and simmer for 5-10 mins. to flavor the noodles.

You have many things you can add or substitute to make the recipe your own. Get creative.

Until next time…….