Edna's Easy Salad
12
oz. carton of Cottage Cheese
1 C
Drained Pinapple, crushed or cubed
1 C
Mandarin Oranges (drained)
1
Envelope Dream Whip
Whip
Dream Whip and fold in rest of ingredients. Sprinkle 1 pkg. orange Jell-O (dry)
over mixture and chill in refrigerator overnight.
Mable's Macaroni and Cheese
Elsewhere
in this tome, you'll see a recipe for 'Jenny's Mac and Cheese' as taught by
Beth... *this* Mac and Cheese was the one I learned to do from Mom; and it's
the one my siblings most remember - and love - from their childhoods. It starts
with that infamous 'white sauce'. Mother just threw some flour and butter and
milk and cheese in a pot and soon...
voila!
1
pound elbow macaroni
2
tablespoons butter
2
tablespoons flour
2
cups milk
Salt
and pepper, to taste
2
cups plus 1/2 cup shredded sharp Cheddar
Cook
the macaroni in boiling water for about 10 minutes until tender but still firm.
Drain well and set aside.
In a deep skillet, melt the
butter over medium heat. Add the flour to make a roux and cook, stirring, to
remove any lumps. Pour in the milk and cook until the mixture is thick and
smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to
cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a
2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes.
Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an
additional 5 minutes until hot and bubbly.
1
Orange, sliced
1
Lemon, sliced
¾ C
Sugar
¼
TSP Nutmeg
1
stick Cinnamon
2
bottles red wine, Rose'
2 C
hot Water
Simmer
for 30 minutes. Strain and serve warm in cups.
5 C
Sugar
5 C
Water
1
can or 5 C White Grape Juice
½
Gallon lemon sherbet
3
cans or 2 ½ C Frozen Orange Juice
8
bottles Canada Dry Ginger ale
Boil
sugar and water. Chill syrup, ginger ale and grape juice. Combine with the
orange juice and sherbet. Serves 75.
Bo
is Marilee (Dahl) Monnot's husband - and one GREAT cook!
In
a cast iron fry pan or Dutch oven for 2
to 3 quarts size pan:
1/4
cup Butter
3
Eggs
3/4
cup Milk
3/4
cup White Flour
...or
for 4 1/2 - 5 quarts size pan:
1/2
cup Butter
6
Eggs
1
1/2 cups Milk
1
1/2 cups White Flour
Put
the butter in the Dutch oven and set into a pre-heated 425 degree oven. Mix the
batter while butter melts in oven. Put the eggs in a bowl and blend for about
one minute. Gradually add to the egg the milk as you blend and then the flour.
Continue to blend for up to 30 seconds more. Pour this batter into the hot
melted butter in the Dutch oven. Bake until puffy and lightly golden brown,
about 20 to 25 minutes. While still hot and puffy sift over the top a light
coating of powdered sugar. Slice in wedges like pie and serve with a side of
jelly, jam or marmalade. The six-egg Dutch Baby feeds up to 6 People and makes
a great and easy Brunch meal on a Sunday Morning!