Recipe Trade

Thanks Jess for the recipe. Here is a recipe for macaroni and cheese
that my husband loves and so do I!

2 cups of cooked macaroni
1/4 cup of butter
2 cups of milk
2 cups of extra sharp cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 cup flour

1) Melt butter in pan on low heat
2) Add pepper/salt into butter
3) Add flour to butter mixture until mixture is smooth/bubbly
(constantly stirring)
4) Remove from heat and add milk to the mixture
5) Put pan back on stove and heat to boiling, stirring constantly
6) Boil and stir for 1 minute
7) Remove mixture from heat and add cheese, stir until melted
8) Pour macaroni into baking dish (I use a 13 x 9 pan which works well)
9) Add cheese mixture to macaroni and stir
10) Bake macaroni and cheese in a 350 degree oven that is preheated
from 20-25 minutes or until golden and bubbly!!

Hope you enjoy!!

Yeah! Thanks, Deb. I love mac and cheese.

Here is a recipe Justin loves, which is excellent if you like tomatoes.
And also not terribly unhealthy. It's pretty basic, so sorry if you've
already encountered it a lot.

Bruschetta Salad

Ingredients
Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
and oranges, or sometimes I throw cherry or grape tomatoes in as well)
8 oz. package of fresh mozzarella
Fresh basil, shredded
1/4 cup olive oil

Slice the mozzarella into thick slices, mix the ingredients, coating
them with the olive oil and salt and pepper to taste. Let the salad sit
and soak up the olive oil for at least 30 minutes before serving.

I like to serve it with baguette or other crusty bread slices when it's
hot out. We have scooped the salad onto pieces of the bread, or bought
little pieces of "rounds" from the grocery store (from the bakery
section; they're just presliced pieces, good for dips and stuff) and
used those. It's easy and yummy.

"Jess" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeah! Thanks, Deb. I love mac and cheese.

Here is a recipe Justin loves, which is excellent if you like tomatoes.
And also not terribly unhealthy. It's pretty basic, so sorry if you've
already encountered it a lot.

Bruschetta Salad

Ingredients
Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
and oranges, or sometimes I throw cherry or grape tomatoes in as well)
8 oz. package of fresh mozzarella
Fresh basil, shredded
1/4 cup olive oil

Slice the mozzarella into thick slices, mix the ingredients, coating
them with the olive oil and salt and pepper to taste. Let the salad sit
and soak up the olive oil for at least 30 minutes before serving.

I like to serve it with baguette or other crusty bread slices when it's
hot out. We have scooped the salad onto pieces of the bread, or bought
little pieces of "rounds" from the grocery store (from the bakery
section; they're just presliced pieces, good for dips and stuff) and
used those. It's easy and yummy.

Here is one of my favourite recipes. It's cheap and easy to make. Mind
you, I do reduce the amount of fat I use from when I first started making
it.

-= Exported from BigOven =-

Helen's Cabbage Soup

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1/2 md Cabbage
5 Onions ; sliced
1/2 lb Margarine
6 Potatoes ; diced
28 oz Tomatoes
1 Water *

-= Instructions =-
NOTE: I try and cut down on the amount of marg * 3 times the normal
amount used to cook potatoes. I just cover them and add water if necessary.
In a large pot, fry onion and cabbage in marg slowly til tender and brown.
About 25 minutes. Boil potatoes til cooked. Add tomatoes and fried onion
and cabbage. Season to taste. Simmer 30 minutes. Sausage can be browned
with the vegetables and added as desired. From: Helen Peagram Date: 05 May
94
Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0
0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

In article <[email hidden]>,

Jess said:

Yeah! Thanks, Deb. I love mac and cheese.

Here is a recipe Justin loves, which is excellent if you like tomatoes.
And also not terribly unhealthy. It's pretty basic, so sorry if you've
already encountered it a lot.

Bruschetta Salad

Ingredients
Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
and oranges, or sometimes I throw cherry or grape tomatoes in as well)
8 oz. package of fresh mozzarella
Fresh basil, shredded
1/4 cup olive oil

Looks like caprese. I love it, but do it with slices tomatoes instead
of diced. And eat it with a fork instead of scooping it.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

I had read that this salad was called caprese, but since my fiance
never remembers that, and since we've eaten it with bread, he considers
it to be an uncooked bruschetta, I think.

Melba's Jammin said:

In article <[email hidden]>,

Jess said:

Yeah! Thanks, Deb. I love mac and cheese.

Here is a recipe Justin loves, which is excellent if you like tomatoes.
And also not terribly unhealthy. It's pretty basic, so sorry if you've
already encountered it a lot.

Bruschetta Salad

Ingredients
Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
and oranges, or sometimes I throw cherry or grape tomatoes in as well)
8 oz. package of fresh mozzarella
Fresh basil, shredded
1/4 cup olive oil

Looks like caprese. I love it, but do it with slices tomatoes instead
of diced. And eat it with a fork instead of scooping it.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Love the recipe ideas, Jess! I am all about easy, yummy recipes, but I
must warn you, I am not always the healthiest eater. Here's one I like:

Chicken and broccoli casserole

2 c. instant rice
10 oz. chicken
2 cans cream of chicken soup
1/4 c. butter
16 oz. frozen broccoli
shredded cheese

Preheat oven to 350. Fix rice and cook chicken. Mix all ingredients in
a casserole pan. Top with cheese. Bake 30-35 min.

Life would be boring if everyone ate healthy all of the time! 🙂 I
can't wait until the weather here gets colder so I can try the mac and
cheese recipe and Kris' casserole. I may even try the soup, even though
I'm not a huge fan of cabbage! 🙂

Here's a sinful sauce I make for pancakes and french toast. My mom
persuaded the chef at an inn (possibly the Genessee Country Inn?) to
give her this recipe awhile back. It's delicious!

Cinnamon-Vanilla Sauce

6 T. flour
2 c. sugar
4 c. water, added slowly
1 tsp cinnamon

Wisk together until smooth, heat until the sauce thickens. Remove from
heat and add:

1 stick butter or margarine
2 tsp. vanilla

I use pure vanilla because it makes a difference, I think, and Justin's
a big fan of creme brulee, and the pure vanilla tastes better for that,
I think. This sauce is really good, and it keeps well for about a week
in the fridge. I have even put it on ice cream. I'm not sure that's the
best use for it, but I've done it. 🙂

This week I attempted making infused oil because Justin and I drool
over a set we've seen at Costco, which has a sundried tomato-basil oil
that sounds rather tasty to us. I keep telling him not to buy it
because we shouldn't spend the money and don't really need it. So, I
attempted to recreate it. It was really easy. I put a half cup of high
grade olive oil and about six pieces of sundried tomatoes and 5 fresh
sprigs of basil in a sauce pan and let them soak on low heat for about
6-7 minutes. Then I poured the tomatoes and basil into a jar, followed
by the oil and let them cool for two hours. We dipped some foccacia
bread in it with dinner and it was decent. Next time I might change the
ratio and put less tomatoes and more basil, but I also have to see how
the mixture settles over time. It might be better now after it's sat
for a few days. But anyone who wants to attempt infused oils: IT'S
REALLY EASY!