Macaroni (Not) and Cheese (Sort of)

Miss me?  Yeah, me too!  What I mean is, yes, I miss you too...

I was looking over the blog this morning, when I realized that I never shared with you the recipe for what was my favorite food as a child.  My mother called it "Macaroni and Cheese".   Stop laughing.   She did not use macaroni noodles, nor cheddar cheese.  She used kluski noodles, butter, and cottage cheese.

Boil the noodles according to directions and drain.

Melt the butter in a pan in the oven at 350 degrees.  Remove from the oven.  Stir the drained noodles around in the butter.

Pour cottage cheese over the noodles evenly.

Bake at 350 degrees for 30 minutes.

Serve on plates, salt and pepper (maybe even paprika and garlic salt) to taste.

My mom use to used to fry the noodles in butter, then heat with cottage cheese on top.     I prefer to make this in the oven, because then I don't have to stand over it and watch it.  It comes out the same.

This recipe is delicious at any time, but I find myself remembering it mostly on Friday's during Lent, when we (Catholics) are supposed to refrain from eating meat.   (Not much of a sacrifice with this recipe, though.)

Ham Sandwich

I know. You know how to make a ham sandwich, right? I thought so, too! Then I read The Tea Shop mystery series by Laura Childs and found this recipe. (Sorry, I don't remember which book this was in... you will have to read them all!)

Ham Sandwich

Two slices of raisin bread

1 teaspoon of dijon mustard

1 teaspoon of apricot preserves

3 slices of ham.

Spread the teaspoon of mustard on one slice of bread, the preserves on the other. Place the ham over the preserves, and the slice of bread with the mustard face down over the ham. Slice into triangles.

Ms Child's worded the recipe a bit differently. I am just describing the way I did it. I would have never thought of using raisin bread or preserves with ham and mustard, but the combination was delightful, and I wanted to share it with you. I hope Ms. Child doesn't mind.

Goose Stuffed With Sauerkraut

In honor of the goose reduction in Bend this week, we are going to post goose recipes this week. I will look up my Momma's Goose Stuffed with Sauerkraut recipe over the weekend, but thought that we should kick this off early (I need to get ready for work). I found this delightful looking recipe at

CatholicCultureDotOrg. , and thought I would share this.

Roast Goose with Sauerkraut

Pecena Husa se Zelim

DIRECTIONS

Remove all fat from inside goose. Rub inside with salt, pepper. Stuffing: Heat 1 tablespoon goose fat in pan. Fry onion in fat until golden brown. Wash sauerkraut. Drain. Combine sauerkraut, onion. Add pepper, caraway seeds. Bring mixture to a boil. Grate potato into sauerkraut. Cook until mixture thickens. Add wine gradually, being careful not to make stuffing too moist. Stuff goose. Skewer or sew opening. Place in roasting pan, breast side down. Roast goose at 325°. Prick skin all over. Drain fat from pan as it accumulates. Roast 3 3/4-4 1/4 hours. At 2/3 of roasting time, turn goose breast side up for remaining period. If necessary, increase temperature to 425° at end of roasting to add color and crispness to skin. When goose is tender, remove from pan. Skim fat from gravy. Serve goose, being sure to carve across breast in 1-1 1/2-inch-wide slices instead of lengthwise. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

Barbequed Camel and Friends (a repost)

This is not a joke, this is an actual recipe. This is a genuine Bedouin recipe translated into English. Who knows, next time you want to have a "different" type of barbeque, why not go for it?

100 servings
½ day 2 hours prep
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
110 gallons water
5 lbs black pepper
salt


Skin, trim and clean camel (once you get over the hump), lamb and chicken.
Boil until tender.
Cook rice until fluffy.
Fry nuts until brown and mix with rice.
Hard boil eggs and peel.
Stuff cooked chickens with hard boiled eggs and rice.
Stuff the cooked lamb with stuffed chickens.
Add more rice.
Stuff the camel with the stuffed lamb and add rest of rice.
Broil over large charcoal pit until brown.
Spread any remaining rice on large tray and place camel on top of rice.
Decorate with boiled eggs and nuts.
Serves a friendly crowd of 80-100.


I have never actually made this, so do let me know how it turns out.

Mac and Cheese with Hot Dogs

Macaroni and Cheese with Hot Dogs

3 cups of rotini noodles, cooked

1 can of evaporated milk

1 and 1/2 cups of diced Velveeta cheese

Half of a package of Oscar Mayer hot dogs, cut into circles

1 teaspoon of minced onion flakes.

Spray crock pot with butter flavor cooking spray. Put in Velveeta and evaporated milk. Stir in hot dogs, noodles, and onion flakes. Cover and cook on low for three to four hours. Stir before serving.

Spicy Peanut Noodles

I haven't tried this recipe yet, but I intend to! It is a meatless recipe, perfect for me for this time of year. I found it at Real Age They have lots have healthy recipes there...


Ingredients

12 ounce(s) whole-wheat pasta
1/2 cup(s) natural peanut butter
3/4 cup(s) boiling water
4 sliced scallions
4 tablespoon(s) reduced-sodium soy sauce
3 tablespoon(s) rice vinegar
1 clove(s) garlic, minced
1/2 teaspoon(s) sugar
Cayenne pepper to taste
Sliced cucumber for garnish
Directions
Cook pasta in a large pot of lightly salted boiling water until just tender, according to package directions. Whisk peanut butter with boiling water in a bowl until smooth. Stir in scallions, soy sauce, vinegar, garlic, sugar and cayenne. Toss with hot pasta. Garnish with cucumber. Serve hot or at room temperature.

Barbecued Shredded Pork in a Crock Pot

Okay, it's just a quickie. TWHS.

Ingredients
1 large onion, sliced
1 pork butt, about 3 to 4 pounds
1 bottle of barbecue sauce


Spray slow cooker with nonstick cooking spray. Place half of the onions on the bottom of the crock pot. Place the pork butt over the onions. Place the remaining onions over the pork butt. Pour the barbecue sauce over it. Cook on LOW for between 8 and 10 hours, covered (of course).
After the 8 to 10 hours, remove the lid, and pull the roast apart everywhich way, using two forks. Keep cooking for another half hour, this time on HIGH.
Serve over hamburger buns. Yummy and Easy! TWHS!