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Tamara’s Baked Macaroni and Cheese
(This recipe used to be on the side of the Creamettes Macaroni box)
6-8 servings
35 min 15 min prep
INGREDIENT
2 cups macaroni
2 T butter
2 T flour
1 tsp dry mustard powder
1 tsp salt
2 1/2 cups milk
2 cups shredded cheddar cheese
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Preheat oven to 375 degrees.
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Cook macaroni in 5 quarts boiling water for 8 minutes. Drain macaroni.
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In medium saucepan, melt butter.
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Stir in flour, mustard, and salt. Gradually stir in milk. Cook and stir
until mixture thickens slightly.
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Remove from heat.
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Add 1 1/2 cups cheese to milk mixture and stir until melted.
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Stir in macaroni.
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Turn into greased 2 quart baking dish.
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Top with remaining cheese.
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Bake 20-25 minutes or until bubbly.
Tuna Casserole from Tamara
2 cans tuna, drained
8 oz. medium seashell pasta, cooked
2 cans cream of mushroom soup, regular or fat-free
1 box frozen peas
8 oz. sliced mushrooms
1 tsp. garlic salt
butter or margerine (you can also use Pam butter-flavor
spray)
salt & pepper to taste
milk
3 slices bread, torn into cubes
Preheat oven to 350. Saute mushrooms in butter,
seasoning with garlic salt, salt, and pepper. Remove from pan and mix in bowl with frozen peas. Mix mushroom soup
in bowl with enough milk to make it smooth. Spray casserole dish with Pam and spread one can of tuna on bottom.
Layer one-half mushroom and pea mixture on top, followed by one-half of mushroom soup mixture. Add seashell pasta on
top, then repeat layers. Mix bread cubes with melted butter or spray with butter-flavored Pam and arrange on top.
Bake for 30 minutes.
Chicken-Cheese Casserole
16 oz. elbow macaroni, cooked
1 lb. skinless, boneless chicken breasts, cooked and
cubed
2 cans cream of mushroom soup, regular or fat-free
2 cups milk
8 oz. shredded cheddar cheese
Preheat oven to 350. Combine all ingredients
in a casserole dish. Bake for 30 minutes. Now what could be easier than that? Even iiii can do
it! (Tamara)
Russ’ Favorite Tamale Recipe
10 pounds of pork or a 10-pound pork roast
One gallon shelled, yellow corn
˝ cup of pickling lime
Lard
Salt
Broth from the meat
Ground red pepper
2-4 chopped cloves garlic to taste
Black pepper
30 dozen corn shucks
Boil meat until tender; bone and grind finely; sauté garlic in small amount of lard; add home
ground red pepper to taste for hot, medium or lightly seasoned tamales; salt the ground meat.
Boil shelled yellow corn in water with the lime in a large wash pot until the husks fall off
the corn kernels and the corn becomes tender; Wash corn about 11 times to remove the lime, then drain.
The next day, have corn ground; mix with pure lard, meat broth and then salt to taste. Lard
keeps the tamale dough from being sticky; test on palm or hand and if dough doesn't stick to palm, then it is ready.
Wash and scald corn shucks; drain off water; place flattened corn shuck in palm of one hand
with the other hand, daub corn mixture onto the cornshuck spreading it crosswise to both edges leaving both ends of the length-wise
shuck free of dough, when a thin layer is daubed into the shuck; spread a heaping teaspoon of the meat mixture lengthwise
over the dough; roll shuck lengthwise and fold one end over about two inches.
Stand tamales with folded ends down in a large cooker until the bottom is completely packed;
Pour in about three inches of water—but do not cover the tamales. Fill the pot with the rest of the tamales which will
be about ˝ the recipe. Cover tightly and cook slowly for about 1 ˝ hours—repeat for the second half of the recipe.
http://www.zwollela.net/tamale.asp
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