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Macaroni and Cheese

from: Martha Stewart

Ingredients
8 tablespoons unsalted butter, more for dish
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ cups milk
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
4 ½ cups grated sharp white cheddar cheese (18 ounces or so)
2 cups grated Gruyere cheese or 1 ¼ cups grated Pecorino Romano cheese
1 pound elbow macaroni

Directions
Heat oven to 375. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt two tablespoons butter. Pour butter into the bowl with bread and toss. Set bread crumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minutes. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 ½ cups cheddar cheese, ½ cup Gruyere or ¼ cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

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Cauliflower Pie

Ingredients
Crust:
2 cups, packed, grated raw potato
1/2 tsp salt
1 egg, beaten
1/4 cup grated onion.

Filling:
1 heaping, packed cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 tbsp butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs and 1/4 cup milk beaten together
black pepper
paprika

Directions
Heat oven to 400. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with the lightly-floured fingers. Bake for 40-45 minutes – until browned. After the first 30 minutes, brush the crust with a little oil to crisp it.

Sauté onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust then the sauté, then the rest of the cheese. Pour the milk/egg mixture over and dust with paprika. Bake 35-40 minutes.

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Mushroom Cheese and Tofu Streudel

Ingredients
1 ½ cups chopped onions
1 tablespoon vegetable oil
3 garlic cloves, minced or pressed
4 cups sliced white or cremini mushrooms
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
pinch of ground black pepper
1 cake firm tofu
1 cup Neufchatel, at room temperature
1 cup grated extra-sharp Cheddar cheese
1 tablespoon unbleached white flour
½ teaspoon salt
16 sheets filo dough
3 to 4 tablespoons butter, melted

Directions
Sauté the onions in the oil for 5 minutes on medium high heat. Add the garlic and mushrooms and cook for another 5 minutes, stirring often. Add the sherry and soy sauce and simmer for about 10 minutes, until the liquid is gone. Remove from the heat and stir in the dill, marjoram, and pepper. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, and flour in the bowl of a food processor. Process until smooth and creamy. Combine with the vegetables and salt to taste.

Working with Filo dough is rather tricky. It’s incredibly fragile and it dries out very fast. So when you’re not working with it, cover it with a clean, damp kitchen towel. It’s also best if you work as quickly as possible. For this recipe, keep the other four tablespoons of butter and a pastry brush close at hand.

Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down. Spread the filling evenly over the sheets. Top the filling with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake for 45-50 minutes or until lightly browned and slightly puffy. Cut into squares and serve immediately.

Nutritional Info (6 oz(
294 calories, 11.5 g protein, 22.9 g fat, 12.2 g carbohydrates, 8.6 g saturated fatty acids, 37.3 mg cholesterol, 484.2 mg sodium, 1.2 g total dietary fiber

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Grandma P’s Mac and Cheese

from: Grandma P.

Ingredients
1 pint sour cream
2 cups Velveeta (cubed)
2 cups cheddar cheese (shredded)
2 cups cottage cheese
4 eggs
5 cups cooked macaroni

Directions
Preheat oven to 350. Spread the macaroni evenly in a shallow baking dish. Mix together all the other ingredients and pour over the macaroni. Cook 30-45 minutes until slightly brown around the edges and bubbling.

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Tuna Noodle Casserole

from: Elizabeth Bantly

Ingredients
8 oz noodles
2 cans tuna fish, well drained
1 can cream of mushroom soup
¾ cup milk
3 oz can sliced mushrooms, drained
1 tsp salt
¼ cup dry bread crumbs
¼ cup parmesan cheese
2 tbsp butter, melted

Directions
Heat oven to 350°. Cook noodles, drain and return to pot. Stir in tuna, soup, milk, mushrooms, and salt. Pour into un-greased 2 qt casserole dish. Mix bread crumbs, cheese, and butter; sprinkle over casserole. Bake uncovered 25 minutes.

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Hearty Beef & Potato Cassrole

from: Elizabeth Bantly

Ingredients
4 cups frozen potato rounds
1 lb. ground beef
10 oz. package frozen chopped broccoli, thawed
2.8 oz can French fried onions
10.75 oz can condensed cream of celery soup
1/3 cup milk
1 cup shredded cheddar cheese
¼ tsp garlic
1/8 tsp pepper

Directions
Preheat oven to 400°
Place potatoes on bottom and up the sides of rectangular casserole dish. Bake, uncovered at 400 for 10 minutes.

Brown beef in large chunks; drain. Place beef, broccoli, and ½ can French fried onions in potato shell. Combine soup, milk, ½ cup cheese and seasonings; pour over beef mixture.

Bake, covered, at 400 for 20 minutes. Top with remaining cheese and onions; bake uncovered 2 or 3 minutes longer.

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Seven Layer Dip

from: Judd Terrell

Ingredients
1 lb ground beef
1 packet taco seasoning
4 oz of sour cream
1 small can olives, drained
1 cup shredded cheddar cheese
1 can refried beans
1 jar salsa (the thicker, the better)
4 oz guacamole (approximately)
½ cup chopped chives (if desired)

Directions
Cook ground beef with seasoning mix according to directions on package. Layer beef, beans, salsa, sour cream, and guacamole. Sprinkle cheese over the top. Place in a 350 degree oven for about 10 minutes or until cheese is properly melted. Sprinkle the top with the olives, and chives.

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Scrumptious Popcorn

from: Martha Stewart Kids

Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced

Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.

from: unknown

Ingredients
4 quarts popcorn (popped!)
½ cup sugar
½ tbsp salt
2 tbsp oil
2 tbsp cinnamon
½ cup butter

Directions
Place popcorn in shallow baking dish. Melt butter in sauce pan and combine with salt, sugar, cinnamon and oil. Cook on very low heat until sugar melts slightly. Drizzle over popcorn and bake for about 8 minute, or until the cinnamon/sugar has hardened.

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Nacho Potatoes

from: Martha Stewart Kids

Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced

Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.

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Mark' s Risotto

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: Martha Stewart

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese

Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.