In this issue:

Monday's Recipe: *Patio Salad*
Requests & Replies from Subscribers:  War-time Coffee Cake

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* Exported from MasterCook *

Patio Salad

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Pasta                Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Macaroni -- uncooked
1 3/4 cups Pasta -- twists- uncooked
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Yellow Mustard -- or Dijon- as desired
1 cup Cheddar Cheese -- cubed
1 cup Turkey Ham -- cubed
4 large Eggs, hard-boiled -- cubed
1/2 cup Black Olives
1 cup Cucumbers -- cubed
1/4 teaspoon Garlic Salt
1/4 teaspoon Paprika

Cook pasta according to package instructions. Drain, rinse, and allow to cool. Mix mayonnaise, sour cream, mustard, & garlic salt. Add mayo mixture to cooled pasta in a large mixing bowl. Add in cheese, eggs, ham, olives, and cucumbers. Garnish with paprika sprinkled on top. Cover tightly and let set in refrigerator at least 1 hour before serving to allow flavors to blend.

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Per Serving (excluding unknown items): 276 Calories; 17g Fat (54.5% calories from fat); 12g Protein; 20g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 489mg Sodium.

Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin,

My mom-in-law used to make a strawberry shortcake with pie crust. She has been gone many years now, but my husband still talks about this dessert. I had it and it was very good, especially since she used to whip fresh cow cream to serve on it. Anyway, it was made with frozen strawberries cooked and thickened somewhat and then layered with pie crust and maybe baked again, not sure about the baking again. Would welcome any suggestions on this and you would make my husband one happy man.

Betty
 

I need ideas for side dishes for a "Make It Yourself Peanut Butter Sandwich" bar.  A variety of peanut butter types, berry jams, and gourmet breads will be used.  What goes with this???  Thanks for your help!

Kathy

I ate at a restaurant named "Buddy's" in Idaho this summer and they had a salad that is to die for!  The dressing was definitely Italian but also had bleu cheese in it.  Is there a copy-cat type recipe for this dressing out there anywhere?  Someone told me I could buy it in the store, but I can't find it.  Any help is appreciated.

Michelle

~ Subscriber Responses ~
 

This is for Suzanne who needed "make it on the weekend and cook serve easy during the week" recipes! (It could also be for the person - sorry I've lost your name! - who asked about beef.

If you have a cheap or inexpensive cut of beef, you can have it all ready for cooking easily. You can also do this with unfrozen chicken breasts, and pork roasts.

On the weekend, put your piece of fresh-never-frozen meat into one of the large Ziploc style baggies, or a freezer safe Tupperware container. Pour in your favorite marinade (we like BJ's Balsamic Vinaigrette Dressing, personally, but have used Italian dressing, teriyaki marinade, garlic 'n 'herb marinade, etc) until the meat is covered. You can then freeze it like that! The night before you're ready to serve it, take it out and stick it on the counter for a few hours, to let it thaw the majority of the way. Then in the morning,
throw the whole mess, straight out of the baggie into the crock pot. Throw in some frozen corn and peas, or a can of potatoes, or if your marinade calls for it (teriyaki is good for this), you can even throw
in rice or barley and let them cook. Make sure you have enough water, broth, or wine in the pot to cover what you're cooking, though, as water will evaporate through the day, and you don't want your food to
dry out.

If you don't have a crock pot, keep your meat in thin slices, rather than as a roast, and throw the defrosted meat/marinade package into a roasting pan or Corningware cooker, and stick in the oven at 350
degrees for 30 minutes a pound (check for doneness every 15 minutes thereafter... some meats cook faster than others!). Again, you can throw in any non-grain vegetable with this, and it'll cook right in
the marinade. Patty pan squash, zucchini, potatoes, carrots, onions, even cabbage! If you want rice and are cooking it in the oven, make the rice on the stove, as it won't cook as well in the oven as in the
crock pot.

I do these all the time. Freezing the meat in the marinade makes for extra flavor. The ice crystals actually make zillions of tiny cuts in your meat, just like a personal meat tenderizer... as it thaws, the
marinade gets all through the meat, and the flavor is to DIE for.

Rev. Allyson                    revallyson@gmail.com
 

I don't know if this is what you are looking for, but this my recipe for Mac & Cheese. My dh loves this.

Helen in PA                    caziness627@atlanticbb.net

* Exported from MasterCook *

THREE CHEESE MACARONI

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Elbow Macaroni
1 Pound Velveeta -- any style
1 8 Oz. Package Shredded Sharp Cheddar Cheese
1 Cup Milk -- or enough to give sauce desired consistency
6 Slices American Cheese -- or enough to cover top of macaroni

Preheat oven to 375°F. Cook macaroni according to package directions. Drain and set aside. Meanwhile, cut Velveeta into cubes and put into large sauce pan with sharp cheddar. Melt on medium heat until cheeses begin to melt. Add milk a little at a time until sauce reaches the consistency desired. Place macaroni into large oven proof casserole; pour cheese sauce over it and toss to coat pasta. Lay slices of American cheese on top of macaroni. Bake at 375°F until American cheese is golden brown; about 15-20 minutes.

Source: "This recipes is the result of my trial and error search for Macaroni & Cheese "like Mom used to make.""

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Per Serving (excluding unknown items): 630 Calories; 39g Fat (55.2% calories from fat); 35g Protein; 37g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 1907mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.

Anthea asked for this recipe:

Stovetop Macaroni and Cheese (from America's Test Kitchen)

(serves 4 as a main course or 6 to 8 as a side dish) If you’re in a hurry or prefer to sprinkle the dish with crumbled crackers (saltines aren’t bad), you can skip the bread crumb step. To make fresh bread crumbs, trim crusts from about 5 slices of good-quality white bread and grind them in the food processor until evenly fine-textured, 20 to 30 seconds.

Toasted Bread Crumbs

2 tablespoons unsalted butter
1 cup fresh bread crumbs
Pinch salt

Creamy Macaroni and Cheese

2 large eggs
1 (12-ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp cheddar, American, or Monterey Jack cheese, grated (about 3 cups)

1. For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes. Season to taste with salt; set aside.

2. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.

3. Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven. Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.

4. Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted bread crumbs.

Variation
“Baked” Macaroni and Cheese
This dish is for those who prefer their macaroni and cheese served out of a baking dish. Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping. Follow recipe for Stovetop Macaroni and Cheese, pouring cooked
macaroni and cheese into 9-inch-square gratin dish (or anotherheatproof baking dish of similar dimensions). Spread crumbs evenly over top. Broil until crumbs turn deep brown, 1 to 2 minutes. Let stand to set a bit, about 5 minutes, and serve immediately.

Jack Poulter On an Island in the Pacific                  jpoulter@islandnet.com
 

Dear Mary Kay,

In answer to the question about your Mississippi grandmother's pancakes, I don't know the real answer but do want to tell you another trick to a coffee cake.

War-time Coffee Cake

Left over yeast doughnuts like sugared ones or plain or the apple fritter ones....Drop them into cold ice water and squeeze out the water in you hands really well...add raisins and nuts and press into an 8 inch pan, sprinkle top with cinnamon ad lots white sugar, bake in the oven until tester comes away clean.

During War times this was made often and used up all the hard or stale doughnuts. No fear of having leftover doughnuts around now, but just a little bit of the past.

Andy                abradleycollins@shaw.ca
 

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