Frontier Macaroni And Cheese

Sometimes when I'm pressed for time and in the mood for macaroni and cheese I
throw this old time recipe together because I don't have to bother to make the cheese
sauce in a separate pan on the stove . And less mess  is always a plus. I like to use extra
sharp because it has a bolder flavor than regular cheddar does. You won't notice the
cayenne much and it gives it great flavor.

Ingredients you will need;
2 cups dry macaroni(or any pasta)
1+1/2 ( 8 oz.size) chunks of  Extra Sharp White Cheese (shredded) this would
 be equal to about 3 cups shredded cheese)
1  12 oz.can  evaporated milk
5 Tbs butter
3 cups  regular milk
1 tsp salt
1/2 tsp. Cayenne Pepper(more if desired)
1/2 tsp. black pepper

Cook  the 2 cups dry macaroni in a large pan of boiling water according
to package about 11 mins or until slightly chewy.
It will continue to get tender as it's baking.
Preheat you oven to 350 degrees.
Shred the cheese while pasta cooks .
Butter a casserole dish or oblong baking pan.
Drain macaroni well and stir in salt,and peppers.
Pour  half the macaroni in the baking dish and dot with the 2 tbs of butter .
Sprinkle 1/2 of the shredded cheese over the first half of  the macaroni
Pour the can of evaporated milk over top
Next layer the rest of the macaroni over top.
Dot with the other 2 tbs of butter
Sprinkle on the remaining cheese and then pour the rest of
the milk over it all to completely cover pasta. *


Bake in a 350 degree oven for  about 45 - 55 mins.  until bubbly and thickened
and slightly brown on top.
*(Of course you can add a bread crumb and melted butter topping  if you
prefer yours that way before you bake it . )
 

Beef Stroganoff and Noodles in a Jiffy

For years I assumed that I could never like  Beef  Stroganoff   because it just tasted too

much like sour cream and over powered the beef flavor . Then one day I needed to

do something fast with some leftover beef roast  for dinner . I had a couple jars of the

real dark homestylebeef gravy and a jar of sliced mushrooms in my cupboard and I

figured I'd do something over noodles since they cook so quick.

This came together  in a flash and I like it so well we have it often. Use whatever cooked

beef you have but leave it chunky.  Sometimes I even make mini meatballs and

brown them .Then  I add 1/2 cup water and the gravy,cover

and simmer them till they are cooked through.I add

sour cream  at the last minute and toss with hearty shaped pasta. 

Place a large pan of water over to boil  for your noodles and gather all the ingredients.

 Heat in a medium pan;

2 jars of Homestyle beef gravy (Heinz is what I use)

1 small jar sliced mushrooms,drained 

1 -2 cups chopped chunks of cooked beef 

1 tsp worchestshire  sauce

1/2 tsp. salt

1 tsp pepper

1/2 tsp garlic powder

Stir in last;

1/4 cup sour cream

Cook 1 lb of thick noodles according to the pkg. Drain and toss the gravy and

 meat in with the noodles and serve. 

Angel Hair Pasta with Beans and Greens

                                  

This lighter version of pasta
is my new favorite now-a-days.
It's a quick meal that's so
easy to prepare .
It's very versatile so pick
up your favorite greens
and type of beans and
give this a try .

1/2 box angel hair pasta
or  another spaghetti
2 cloves minced garlic
2 cups chicken broth
1/2 tsp Cayenne Pepper
or more if desired
1/2 bunch of  Escarole
or Swiss Chard,  thick
stems removed
1 can cannelini beans,drained
1/2 tsp salt
1 tsp. olive oil
1/2 cup fresh parmesan cheese

.Cook pasta to Al Dente and drain in strainer.
 Pour chicken broth in the pan with garlic
 and cut escarole .
When greens wilts add the cayenne
 pepper and salt .
Put the pasta back in and reheat.
 Add olive oil.
Gently stir the beans and parmesan cheese
 in and serve.

Skillet Macaroni and Beef

Calling all you busy home makers out there... Does the thought of a one pan dinner interest you? Years ago as a new home maker myself I found this recipe for mac. and beef that didn't require precooking the macaroni and of course I had to try this one :) I was pleasantly surprised at how it turned out, and that I could make it in a flash with very little clean up involved. Hooray for that! It reminds me of those box hamburger meals with all those preservatives in them that you add the meat to that I never preferred to serve in our house.(Plus I sampled a bite once somewhere and was not impressed !!!) We like it made strictly with the can tomatoes though recipe says tomato sauce will work too.The green pepper is a MUST too!!!! Pre -cooking the macaroni in the beef drippings first before adding the liquid helps to remove some of the starch as well.


1+1/2 lbs. ground beef
1/2 lb. uncooked macaroni
1/2 cup chopped green pepper
1/2 cup minced onions
1 cup water
1+ 1/2 Tbs. Worcestershire
2 cans whole tomatoes put through a food processor or
2 8oz. cans tomato sauce
1tsp. salt
dash pepper
Parmesan cheese.

Brown ground beef in large deep skillet.
Remove beef and set aside .
Add g. peppers, onions, and the macaroni and cook
on low heat until the macaroni is yellow.
Stir to prevent sticking. If beef is very lean
add a pat of butter or tsp of oil.
Return the beef back to the pan along with all the
rest of ingredients and cover.
Simmer on low heat about 25 mins. or until macaroni is done.
Stir once in awhile.
Serve with the cheese.

Ramen Noodle Salad

A few years ago one of our relatives (thanks Beth) brought this to the family reunion and I thought it was so different and I requested the recipe. Since then I have tweaked it a little and make it frequently. Feel free to add some shredded carrot or whatever you want to suit your taste. If your watching your salt intake start with a tsp or so and add more at the table if you need it.

Ingredients
1+ 1/2 cup.s thinly sliced cabbage
1 bunch chopped green onions
2 cooked, diced,and chilled chicken breasts
1 pkg. chicken ramen noodles,broken,cooked and drained
1/2 cup canola oil
3 Tbls. cider vinegar
1/2 cup diced green pepper
1 Tbs. sugar
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
1 tsp paprika
1 seasoning packet from noodles

Combine seasonings in bowl. Add oil and vinegar and seasoning packet and blend well. Mix with noodles and vegetables and chill 2 to 3 hours or overnight.

Childhood Memories With Creamed Macaroni

I believe cooking was in my blood from a very young age. I didn't have the opportunity many young ladies from large families have to learn along side their Moms or older siblings in the kitchen because my Mom just felt like it was easier to just do the cooking herself. Although we all had chores to do such as mopping and the dreaded dishes,(which one time my sister tossed out the back window to get out of doing) the cooking was her job.

She had lost her own Mom as a very young child and was raised by her Dad who was away working on the railroad a lot and so she never learned by a Mother's example either. She did the very best she could to see we had hot meals and at times she struggled to just get food on the table for her eight children . And I'm sure stretching a dollar wasn't always easy either.

I recall a screened in porch with my imagination running wild going through an entire calendar simply picking out all the holidays that you could plan a party around and making menu's and themes to go along with each one when I could barely spell. Of course there were never any of those parties but I sure had fun planning'

It was kind of a challenge in our house to see who could make cocoa fudge turn out amongst my brothers and sisters. Needless to say there were many pans of fudge eaten with a spoon !

But with just one cook book in the house, one burnt hand later I had made my first batch of Rock Candy from sugar ! It was the start of a love for cooking for me which lasted all through my school years with home economics being my favorite subject. I still have some of those recipes from thirty something years ago.

Growing up in a large family was great but times were tough because my Dad worked construction but had to go on unemployment in the winter. She somehow made meals out of the simplest things. Which leads me to the next recipe I am posting. Although it 's not exactly the healthiest recipe I have yet to find any kids that won't eat it. Try it out on a blustery cold day but don't skimp on the butter or salt and pepper or it won't taste like it should.

We loved this growing up and when my older brother left home would still request this for his birthday which we found so humorous. Now I make it for my grandchildren once in awhile too.

When I think back now to the foods we were brought up on I know we were actually eating foods that were so good for us but at the time we didn't quite appreciate the things like beans or rice.

Creamed Macaroni

Cook 1/2 lb. elbow macaroni according to the package and drain well.
Put back in the pan and cover with milk. Add a whole stick (yes a whole stick) of butter.
Add lots of salt and lots of pepper and heat until it's hot but do not boil ! Ladle into bowls and add more salt if it needs it. If your cooking a larger batch you will of course need more of everything.
Hope you at least try it once. And thanks for taking a trip down memory lane with me.