Lasagna

 

❤️ Mom Moms Buttered Macaroni

 For my grandkids 

1 pound elbow macaroni 

1 stick salted butter 

1 whole can evaporated milk

IF YOU WANT IT TO TASTE LIKE MINE…. use my amounts! The milk seems a bit much but the pasta soaks it up fast. 

Boil  macaroni according to package in salted water, do not rinse

Warm butter and milk until butter is beginning to melt. 

Pour over macaroni

Add salt and pepper ( pasta is greedy for salt. I use a lot of Salt! Lots of pepper too.

Baked Mac and Cheese

Melt 6 Tab. Butter in saucepan 

Add 4 Tab flour or thickener until fully mixed

YQuickly add two cans of milk 

Stir until sauce thickens 

Add:

One can mushroom soup

1 Can Cheddar cheese soup 

(Set aside) 1 Cup provolone cheese

1 Cup Mozzarella cheese

1 Cup Monterey Jack cheese

1 Cup of any cheese you like

(You can vary your cheeses and add as much or as little as you like)

Salt and pepper to taste

Stir constantly or it will burn on the bottom 

place 1-11/2 pound cooked macaroni in greased casserole dish.

Pour sauce over macaroni and fold throughout gently. 

Sprinkle top with provolone cheese and 1 cup of course bread crumbs.

Bake 350 temp or unti top is browning and sides begin to

Old Fashioned Stufffng

 2 1/2 C Celery

3/4 C Chopped Onion

1 C Butter

4 Quarts dry bread crumbs

1Tab. Salt

1 1/2 tsp salt

1 1/2 tsps poultry seasoning 

1/2 teasp. sage

1/2 teasp. pepper

Hot chicken broth (or water)

1- Cook, celery, and onion in hot butter in a skillet over medium heat until onion is transparent, but not round, stirring occasionally..

2.  Turned into a mixing bowl and combine with breadcrumbs, salt, poultry seasoning, Sage, and pepper.         Toss lightly.

3.  If a moist dressing is preferred, add the desired amount of hot broth of water.

4.  Makes enough stuffing for a 14 to 18 pound turkey.

5.  Stuff tightly into Turkey.

 

Meat Pies

INGREDIENTS 2 tbsp vegetable oil 1 lb ground beef 4-5 Tab. Beef gravy flavoring 1 tbsp salt 1/2 tsp cayenne pepper 1 tsp smoke paprika 1/4 tsp ground white pepper 1/2 tsp ground black pepper 1 small yellow onion chopped. 1 green pepper cored, seeded, and chopped. 1 tsp dried thyme 4 fresh bay leaves 1 tsp. Italian seasonings  1 C breadcrumbs 2 tbsp water 1 bunch of scallions or onion thinly sliced, about 1/2 cup. Pie Dough 1 egg. Vegetable oil for frying INSTRUCTIONS Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, bell pepper, dried thyme, bay leaves, and cook, stirring for an extra 15 minutes, until most of the juices have evaporated the veggies have softened. mix the salt, cayenne, paprika, white pepper, and black pepper. Add beef and cook in a large skillet on medium high heat heat for about until meat if done. Remove from stove, adde breadcrumbs to the meat and add the water. Stir in the scallion.   Section your dough, putting some in the refrigerator to keep it cold. Dust your counter with flour and roll out the first section until it's just under a 1/4 inch thick. (If using bread or pizza dough, a little oil on the dough will help) Use a 4-inch biscuit cutter (or a lid of a jar) to cut the dough into rounds. Lightly brush the outer edges of each round with the egg wash. Place 1 to 2 teaspoons of the filling in the center of each round. Fold the circle over the filling to make a half circle. Using the back side of a fork, press at the edges to seal the pie. Transfer the pies to the prepared baking sheet. To fry the pies, heat your deep fryer, or, 2 1/2 inches of oil in a large case iron skillet to 350 F.  Heat your oven to 350° F.