Monday, August 3, 2015

Macaroni Pie

1 lb. elbow macaroni
2 eggs
2 Tbsp. butter
1 cup onion, minced
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb. grated cheddar cheese
1 12 oz. can evaporated milk
1/2 tsp. salt

  1. Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
  2. Stir in cheddar, pepper, and onion. The smaller the peppers and onions are sliced, the less crunch the finished dish will have.
  3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 
  4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. 
  5. Bake at 350° F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.
Notes: We like homemade mac and cheese at our house. This is one of several recipes we've tried. I would rate it as tasty, but not my favorite. Makes about 8 servings.

Source: Global Table Adventure

Sunday, August 2, 2015

Cabbage Rolls

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 tsp salt
1 1/4 tsp ground black pepper
1 (8 oz) can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover; cook on Low 8 to 9 hours.

Notes: Makes 6 servings. On the night we had this recipe, nearly 4 months ago now, I wasn't feeling well. So I didn't enjoy dinner that night. It had nothing to do with the recipe, though. We'll have to try this again in the future so that I'll be able to say whether or not I liked it.