Tuesday, October 21, 2008

Noodles, Peas and Cheese

1 1/2 cups dried macaroni
1 1/2 tbsp. butter
1 1/2 tbsp. flour
2 tsp. dried mustard
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. white pepper
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
3 hot dogs, cut into 1/4 inch rounds
1 cup peas
1 tbsp. butter, melted
1/2 cup bread crumbs

Preheat oven to 350 degrees.

Boil macaroni following package directions. Drain.

Meanwhile, melt butter in a large saucepan. Add flour and spices and saute until flour is cooked. Add the milk and stir vigorously. Bring to a boil, still stirring. Remove from heat and add cheese, stirring until cheese it melted. Add the macaroni, peas and hot dogs. Pour into a casserole dish. Mix melted butter and breadcrumbs and spread mixture evenly over the top of the macaroni and cheese. Bake for 30 minutes. Broil the casserole a little at the end to brown the breadcrumb mixture.

Serves 4.


1 lb. ground beef
1 tbsp. chili powder
1 onion, chopped,
1 can kidney beans
1 28 oz can chunky crushed tomatoes
3 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
1 tsp. coriander
1 tbsp. dried oregano
1 tsp. salt
1 tsp. black pepper

Brown ground beef with chili powder and onion in a large Dutch oven. Drain excess fat. Add garlic and saute one minute. Add remaining ingredients and simmer for 30 minutes.

Makes 4 servings.

Carrot Souffle

Original recipe courtesy Emeril Lagasse.

1/2 tablespoon vegetable oil
2 pounds carrots, chopped
4 large eggs
1 1/3 cups packed light brown sugar
1 cup butter, at room temperature
1/3 cup all-purpose flour
1/3 cup milk
3 tablespoons orange juice
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt

2/3 cup packed light brown sugar
2/3 cup chopped pecans
1/3 cup all-purpose flour
3 tablespoons butter, at room temperature

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch (117, 2/3rd=78 or 9 by 9) casserole with the oil and set aside.

Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches.

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.