Fannie Farmer's Classic Baked Macaroni & Cheese

Ingredients

• 1 (8 ounce) packages macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup cream
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups cheddar cheese, shredded good quality
• 1/2 cup breadcrumbs, buttered

Directions

1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.

14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Blue Ribbon Carrot Cake [with Buttermilk Glaze]

Ingredients

Buttermilk glaze

• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 cup buttermilk
• 1/4 cup butter ( one half stick butter)
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 (8 ounce) cans crushed pineapple, drained
• 2 cups grated carrots
• 3 1/2 ounces shredded coconut
• 1 cup seedless raisin
• 1 cup coarsely chopped walnuts

Frosting

• 1/4 cup butter ( 1 half stick butter)
• 1 (8 ounce) packages cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 teaspoon freshly squeezed orange juice
• 1 teaspoon grated orange peel

Directions

1. For Buttermilk Glaze:.
2. In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
3. Bring to a boil.
4. Cook 5 minutes, stirring occasionally.
5. Remove from heat and stir in vanilla.
6. Set aside until cake is baked.
7. For cake:.
8. Preheat oven to 350.
9. Generously grease a 9x13 baking dish or 2 9" cake pans.
10. Sift flour, baking soda, cinnamon and salt together.
11. Set aside.
12. In large bowl, beat eggs.
13. Add oil, buttermilk, sugar and vanilla and mix well.
14. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
15. Pour into prepared pan.
16. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
17. Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
18. Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
19. For Frosting:.
20. In large bowl, cream butter and cream cheese until fluffy.
21. Add vanilla, powdered sugar, orange juice and orange peel.
22. Mix until smooth.
23. Frost cake and refrigerate until frosting is set.
24. Serve cake chilled.

Easy Breakfast Casserole

"This is a tasty and easy breakfast casserole. Serve with a bowl of fresh fruit. Wonderful!"

Ingredients

• 2 cups dry chicken stove top stuffing mix ( from the canister)
• 2 cups milk
• 1 1/2 cups cubed ham ( or use Bob Evans Sausage, cooked, drained well, and crumbled)
• 6 eggs, beaten
• 1 cup cheddar cheese, shredded
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9 x 12 baking dish.
3. Mix all the ingredients together.
4. Pour into prepared baking dish.
5. Bake for about 45 to 50 minutes or until set.

Linguine With Garlic Shrimp

Ingredients

• 8 ounces linguine or 8 ounces fettuccine
• 1/2 cup chicken broth ( low sodium type)
• 2 teaspoons cornstarch
• 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 2 cups sliced fresh mushrooms
• 1 medium yellow sweet peppers or 1 medium green sweet pepper, chopped
• 3 -4 garlic cloves, smashed
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
• 8 ounces cooked shrimp, with, tails
• 1/4 cup finely shredded parmesan cheese (optional)
• fresh basil leaf (optional)

Directions

1. Cook pasta according to package directions, drain and keep warm.
2. Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
3. Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
4. Add broth mixture and undrained tomatoes, cook and stir till bubbly.
5. Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
6. To serve, spoon shrimp mixture over pasta.
7. If desired, top with cheese and garnish with fresh basil leaves.

Vegetarian Irish Stew

Ingredients

• 2 medium onions
• 1/4 cup unbleached flour
• 4 cups water
• 2 cups mushrooms, thickly sliced
• 1 cup carrots or 1 cup parsnip, sliced
• 1 cup turnips or 1 cup rutabaga
• 1 cup celery, diced
• 1/2 cup split red lentils
• 1/2 cup fresh parsley
• 1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
• 3 vegetable bouillon cubes
• 1 bay leaf
• 2 teaspoons marmite
• 1 teaspoon sugar
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/4 teaspoon marjoram
• pepper
• 1 cup textured vegetable protein, chunks

Directions

1. In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
2. Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
3. Taste and season.
4. Note: The turnips should be large dice. The carrots round sliced. You may use other yeast extract than marmite.

5. Also look in speciality or finer food stores for the Marmite. It is a British product. I find mine in Wegmans in PA/NY.

Party Cheese Bread

Ingredients

• 1 round loaf sourdough bread ( approx. one lb.)
• 1 lb monterey jack cheese, cut into thin slices
• 1/2 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder

Directions

1. In a small bowl, combine the butter, lemon juice, mustard, garlic powder and onion powder then set aside.
2. Cut bread diagonally into 1-inch slices to within a 1/2-inch of the bottom of the loaf (DO NOT cut all the way through). Repeat cuts in opposite direction.
3. Arrange cheese slices in the cuts then drizzle butter mixture over the bread.
4. Wrap loaf in foil and place on a baking sheet.
5. Bake at 350F for 15 minutes then uncover and bake 10 minutes longer or until cheese is melted. Serve warm.

Mushroom-Bacon Pasta

Ingredients

• 1/2 lb spaghetti ( or linguini)
• 1/4 cup extra virgin olive oil
• 2 ounces diced bacon
• 2 cups sliced mushrooms ( see first line of directions)
• 2 teaspoons capers, drained
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper flakes
• 2 tablespoons chopped fresh basil

Directions

1. Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
2. Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
3. Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
4. Add bacon and mushrooms to skillet and cook, stirring, until browned.
5. Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
6. Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
7. Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
8. Serve with parmesan cheese on the side.

Razzle Raspberry Oatmeal Cookie Bars

Ingredients

• 1/2 cup brown sugar
• 1 cup self-rising flour
• 1 cup rolled oats
• 1/2 cup butter, soft
• 3/4 cup seedless raspberry preserves

Directions

1. Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
2. Combine all ingredients except for the preserves.
3. Press most- but not all of the oat mixture into the pan.
4. Spread the preserves almost to the edge of the oat mixture.
5. Sprinkle the remainder of the oat mixture on top of the preserves.
6. Bake for 35 to 40 minutes.

Party Paella

Ingredients

• 6 boneless skinless chicken breasts
• 3 chorizo sausage, sliced
• 18 large shrimp, shelled & deveined
• 1 lb mussels
• 2 tablespoons olive oil
• 5 cups chicken broth
• 1 cup white wine
• 1 pinch saffron
• 1 onion, chopped
• 3 garlic cloves, chopped
• salt, pepper, paprika
• 1 cup peas
• 1 (4 ounce) jars pimientos
• 3 cups arborio rice

Directions

1. Preheat oven to 400°F.
2. In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
3. Add more oil, add chicken brown on both sides, remove.
4. Heat chicken broth w/saffron, set aside.
5. Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
6. Add wine, stir, add broth and spices, bring to boil, stirring.
7. Let liquid reduce slightly, add peas, pimentos; stir.
8. Add chicken, chorizo and stir.
9. Place in oven, uncovered for 10 minutes.
10. Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
11. Remove mussels that don't open.

Irish Soda Bread

Ingredients

• 6 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 tablespoons cornstarch
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 1/2 cups buttermilk

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Add the flour, baking soda, baking powder, cornstarch, sugar and salt to a large bowl; mix well.
3. Add all of the buttermilk at once; stir until soft dough forms.
4. It might be a little lumpy, but don't worry about it at this point.
5. Pour contents of bowl out onto the counter.
6. Knead for a minute or so until blended.
7. Divide dough into two portions.
8. Shape each portion into a round loaf with lightly flattened tops.
9. Put loaves on large ungreased baking sheet, preferably the nonstick kind.
10. Sprinkle some additional flour on top of each loaf and with a sharp knife, cut a cross in two slashes across the top of each loaf.
11. Let the loaves sit for 10 minutes.
12. Bake for 40 minutes or until golden brown.
13. Makes 2 loaves.

Taco Casserole

Ingredients

• 1 lb ground beef
• 1 (1 1/4 ounce) envelopes taco seasoning
• 1 (10 1/2 ounce) cans mushroom soup
• 1 (8 ounce) cans beef broth
• 1 (14 ounce) cans rotel
• 6 slices cheddar cheese
• 1 (8 ounce) bags tortilla chips

Directions

1. Brown ground beef.
2. Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
3. Bring to a simmer. Simmer for about 5-10 minutes.
4. Pour chips into bottom of casserole dish (leave whole).
5. Pour beef mixture over chips.
6. Place sliced cheese on top.
7. Bake at 375° for about 10 minutes or until cheese looks melted.

Ooey Gooey Butter Cake

Ingredients

• 1 (18 ounce) packages yellow cake mix
• 1/2 cup butter, melted
• 3 eggs
• 1 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) boxes powdered sugar

Directions

1. Mix cake mix, melted butter and one egg.
2. Pat into 13x9 inch pan.
3. In a separate bowl beat cheese until fluffy.
4. Add 2 remaining eggs to cheese and mix well.
5. Add powdered sugar and beat until lumps are gone.
6. Pour this mixture over cake in pan.
7. bake at 350 for 30-45 minutes or until topping is golden.
8. Allow to cool somewhat to set topping (slides off when warm).

Shrimp Scampi With Linguini

Ingredients

• 1 lb linguine
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more
• extra virgin olive oil, for drizzling
• 1 large shallot, finely diced
• 5 garlic cloves, sliced
• 1 pinch red pepper flakes (optional)
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• kosher salt & freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juice of
• 1/4 cup finely chopped fresh parsley leaves

Directions

1. For the pasta, put a large pot of water on the stove to boil.
2. When it has come to the boil, add a couple of tablespoons of salt and the linguini.
3. Stir to make sure the pasta separates; cover.
4. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
5. Drain the pasta reserving 1 cup of water.
6. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
7. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
8. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
9. Remove the shrimp from the pan; set aside and keep warm.
10. Add wine and lemon juice and bring to a boil.
11. Add 2 tablespoons butter and 2 tablespoons oil.

12. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.
13. Stir well and season with salt and pepper.
14. Drizzle over a bit more olive oil and serve immediately.