President Reagan's Favorite Macaroni and Cheese

Here's another attempt at homemade mac-n-cheese. Probably my last. This one turned out better than the crockpot one, but it just isn't the same as the stuff out of a box. Call me weird, but I like the stuff in the blue box. I also added some cubed ham to make it a complete meal.

1/2 lb. macaroni
1 t. butter
1 egg, beaten
1 t salt
1 t dry mustard
3 c grated cheese, sharp
1 c milk

Boil macaroni in water until tender and drain thouroughly. Stir in butter and egg. Mix mustard and salt with 1 T hot water and add to milk. Add cheese leaving enough to sprinkle on top.

Pour into buttered casserole, add milk, sprinkle with cheese.

Bake at 350 degrees for about 45 minutes or until custard is set and top is crusty.

Recipe courtesy of: Sonya
[click here for printable version]

Crockpot Macaroni and Cheese

I've never had homemade macaroni and cheese. I don't know if this was really what it was supposed to taste like, but I thought it was okay and the kids didn't like it at all. Maybe The CC and I are a little weird, but we like the stuff that comes in the blue box better...

8 oz. dry elbow macaroni
3-4 cups (about 3/4 lb.) shredded sharp cheddar cheese, divided
13 oz. can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/4 tsp. pepper
chopped onion to taste

Combine all ingredients, except 1 cup of cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.

Cover. Cook on low for 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

Variation: You can add some extra zest, add 1/2 tsp. dry mustard when adding ingredients.

Recipe found from: Sonya
[click here for printable version]

Greek Pasta Salad

 I have made this several times in smaller batches. I have omitted the chicken broth, substituted Italian Seasoning for basil and oregano, used different flavors of feta and added kalamata olives. One of my new favorites!

1 lb pasta
1/2 cup nonfat chicken broth
2 tablespoons olive oil
2 tablespoons balsamic vinegar or white wine vinegar
3 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
4 ounces feta cheese, crumbled
6-8 ounces spinach, washed, dried and chopped
1 cucumber, peeled and chopped
1/2 small red onion, very thinly sliced
1 dash fresh ground black pepper
1 dash salt (optional)
10 cherry tomatoes, quartered

Cook the pasta until al dente.

In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.

Drain pasta and place in a large bowl. Add broth mixture, feta, spinach, cucumber, and onions, toss well. Season with pepper and salt. Add the tomatoes and toss gently.

Lasagna Toss

1lb. lean ground beef

2 green peppers, chopped (I used 1 pepper very finely diced)

3 cloves garlic, minced (I used 1 tsp garlic powder)

26 oz. jar spaghetti sauce

1-2/3 cups water

1/4 cup zesty italian dressing

10-12 oven-ready lasagna noodle, broken into quarters

1 cup shredded mozzarella cheese (I used colby jack)

Brown meat in large saucepan; drain.

Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Add noodles; stir. Cover.

Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

Extra: Stir in 1/2 cup ricotta cheese into noodle mixture before sprinkling with cheese.

Can use regular lasagna noodles if you increase the water to 2 cups and cook 30 minutes, stirring occasionally.

Fiesta Chicken Pasta

2 cups rotini pasta, uncooked
1 tbsp oil
1 lb boneless skinless chicken breasts cut into bite-size pieces [I cut 2 large chicken breasts into thirds]
2 cups chopped red peppers [I used 1 green]
1/4 cup zesty italian dressing
1 tbsp chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Cook pasta as directed on package.

Heat oil in large skillet on medium-high heat. Add chicken. Cook and stir [flip] after 6 minutes. Add peppers, dressing and chili powder; cook until chicken is cooked through. [I added peppers to chicken pan but added dressing and chili powder to drained noodles.] Stir in salsa and sour cream. [I put salsa and sour cream into noodle pot.]

Toss pasta with chicken mixture. Sprinkle with cheese.

Poor Man's Pasta (or Fried Egg and Pasta)

Makes a meal for one.

1 generous cup uncooked pasta

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon minced garlic (2-3 cloves if you're a do-it-yourselfer)

2 eggs

salt

crushed hot red pepper flakes

parmesan or parmagiano-reggiano cheese (fresh or the dried stuff)

1 tablespoon dried parsley (can use fresh if you desire)

1/4 teaspoon oregano or sage (use more if using fresh)

You want to time this so the pasta is done at the same time as the eggs. For me, after I drop the pasta in the boiling water, I start the eggs. I use egg noodles which take about 10 minutes. If you're using a smaller pasta, such as angel hair, you might consider finishing the eggs and then doing the pasta.

While pasta is cooking, heat olive oil and butter in skillet over moderate heat.

Add garlic and cook, stirring, for two minutes.

Add eggs and cook, sunny-side up, basting with a spoon for 4-5 minutes, without turning, until the eggs are just done.

Remove the pan from heat and sprinkle eggs with salt and hot red pepper flakes.

Drain pasta and return to pot, toss with cheese, additional pepper flakes and parsley. Plate the pasta.

Pour the contents of the egg pan, including oil, butter and garlic, over pasta.

Garnish with oregano or sage and eat immediately.