7 oz macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 tablespoons butter (real, unsalted)
1/4 teaspoon pepper
1 can (12 oz) evaporated milk (not skim....what, are you trying to kill me?)
1 cup water
2 1/2 cup shredded sharp cheddar cheese
Preheat oven to 375.
Combine in a saucepan: cornstarch, salt, mustard, pepper, milk, water, and butter. Cook while stirring over medium-high heat. Boil for one minute. Remove from heat and stir in 2 cups of cheese and macaroni. Pour into greased casserole dish and top with remaining cheese. Bake at 375 degrees for 20 to 25 minutes.
pix to come later
Monday, April 22, 2013
Refrigerator Rolls
1 cup whole milk
1/3 cup shortening (Crisco, yes, it's bad for you)
6 tablespoons sugar
2 packages yeast (regular or rapid rise)
1/2 cup warm water (hot water will kill the yeast; cold water won't let it rise)
1 egg, beaten
2 cup flour
2 1/2 teaspoons salt
2 to 2 1/2 cup flour
In a saucepan over medium-high heat, combine milk, Crisco and sugar. Heat and stir until Crisco is melted. Remove from heat and let cool.
In a small bowl, mix yeast and warm water, Gently stir in a pinch or two of sugar to make the yeast happy. Wait a few minutes for the yeast to foam and bubble. Add to cooled milk mixture. Add egg.
In a large mixing bowl, mix 2 cups of flour and salt. Add milk mixture and blend well. Gradually add additional flour until too stiff for mixer. Change to bread dough hook and continue to slowly add remaining flour until dough is smooth and springy. If a dough hook is not available, the remaining flour can be kneaded in by hand on a floured bread board. Please wash your hands first, people! ;)
Place the dough in a large, greased bowl. Grease (Crisco) the top of the dough as well. Cover bowl with shrink wrap and refrigerate for 2 or more hours.....can keep for 3 days.
To use dough, punch down and form rolls, placing in greased pan. Allow to rise for at LEAST one hour in a warm place. The longer the rising time, the finer the texture.
Brush with melted butter and bake between 350 and 375 degrees, depending upon what else your baking ;)
This dough can also be used for cinnamon rolls etc.
1/3 cup shortening (Crisco, yes, it's bad for you)
6 tablespoons sugar
2 packages yeast (regular or rapid rise)
1/2 cup warm water (hot water will kill the yeast; cold water won't let it rise)
1 egg, beaten
2 cup flour
2 1/2 teaspoons salt
2 to 2 1/2 cup flour
In a saucepan over medium-high heat, combine milk, Crisco and sugar. Heat and stir until Crisco is melted. Remove from heat and let cool.
In a small bowl, mix yeast and warm water, Gently stir in a pinch or two of sugar to make the yeast happy. Wait a few minutes for the yeast to foam and bubble. Add to cooled milk mixture. Add egg.
In a large mixing bowl, mix 2 cups of flour and salt. Add milk mixture and blend well. Gradually add additional flour until too stiff for mixer. Change to bread dough hook and continue to slowly add remaining flour until dough is smooth and springy. If a dough hook is not available, the remaining flour can be kneaded in by hand on a floured bread board. Please wash your hands first, people! ;)
Place the dough in a large, greased bowl. Grease (Crisco) the top of the dough as well. Cover bowl with shrink wrap and refrigerate for 2 or more hours.....can keep for 3 days.
To use dough, punch down and form rolls, placing in greased pan. Allow to rise for at LEAST one hour in a warm place. The longer the rising time, the finer the texture.
Brush with melted butter and bake between 350 and 375 degrees, depending upon what else your baking ;)
This dough can also be used for cinnamon rolls etc.
Fehn's Chicken (almost)
This recipe is a copycat version of Fehn's 1891 House chicken. It's been an extended family favortie for years.
8 small chicken pieces
1/2 cup flour
2 eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon dijon mustard
2 cups cornflakes, crushed
1 1/2 teaspoons paprika
1/4 teaspoon pepper
1 tablespoon butter (real, unsalted)
Preheat oven to 425 degrees. Place cornflakes in a large ziplock bag and cruch with a rolling pin until the cornflakes are crumbs. Mix cornflakes with paprika and pepper on a plate. On another plate, put your flour. In a bowl, whisk buttermilk, eggs and mustard until smooth. Wash chicken and dry thoroughly. Dredge the chicken with the flour. Shake off excess. Dip the chicken in the egg mixture and then into the cornflake mix. Press the crumbs to make sure they stick to the chicken. Place in 13x9x2 baking dish (sprayed w/Pam first). Dot with butther and bake for 40 to 50 minutes until crispy. :)
8 small chicken pieces
1/2 cup flour
2 eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon dijon mustard
2 cups cornflakes, crushed
1 1/2 teaspoons paprika
1/4 teaspoon pepper
1 tablespoon butter (real, unsalted)
Preheat oven to 425 degrees. Place cornflakes in a large ziplock bag and cruch with a rolling pin until the cornflakes are crumbs. Mix cornflakes with paprika and pepper on a plate. On another plate, put your flour. In a bowl, whisk buttermilk, eggs and mustard until smooth. Wash chicken and dry thoroughly. Dredge the chicken with the flour. Shake off excess. Dip the chicken in the egg mixture and then into the cornflake mix. Press the crumbs to make sure they stick to the chicken. Place in 13x9x2 baking dish (sprayed w/Pam first). Dot with butther and bake for 40 to 50 minutes until crispy. :)
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