Beer Macaroni and Cheese with Bacon
What you need
16 oz spiral macaroni rotini
6 slices bacon cooked and crumbled, reserve some of the bacon grease for the recipe
1 tbsp butter
2 tbsp bacon grease
1 small onion diced
3 tbsp all purpose flour
2 tbsp dijon mustard
12 oz beer
2 1/2 cups milk
2 cups shredded cheddar cheese
1/3 cup shredded parmesan cheese
salt and pepper to taste
What to do
Cook pasta to al dente.
Drain and set aside.
Add bacon grease and butter in a saucepan, on medium heat.
When butter is melted, add the onion and cook until transparent (3-5 minutes).
Add the flour to the butter/onion mixture and stir until it becomes paste-like and a light golden brown.
Whisk in the mustard and beer, stirring constantly.
Slowly add in milk and stir constantly.
Simmer over medium heat until the mixture is smooth and thick (5-10 minutes).
Mix in the cheddar and parmesan cheese and stir until completely blended.
Add bacon bits and pasta.
Serve and enjoy!
What you need
9 dry lasagna noodles (8 oz)
1 lb ground lamb or beef 1 medium onion chopped
2 cloves garlic minced
1 8-oz can tomato sauce
1/4 cup red wine or beef broth
1 tsp dried oregano
1/4 tsp ground cinnamon
1 egg beaten
1/2 cup Parmesan cheese
3 Tbls butter
2 eggs beaten
3 Tbls flour
1/2 cup sliced pitted ripe greek olives
1/4 tsp pepper
8 oz crumbled feta cheese
1 3/4 cups milk
8 oz shredded white cheddar
It is a good idea to gather and prepare all the ingredients for this recipe before starting.
Preheat oven to 350 degrees.
Cook noodles according to package directions, drain and rinse. In large skillet cook onion, meat and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling. Reduce heat and simmer uncovered 10 minutes. Gradually stir meat mixture into 1 beaten egg and set aside.
In medium saucepan melt butter. Stir in flour and 1/4 tsp pepper to make a smooth paste (rue). Gradually add milk and stir until thickened and bubbly. Stir in 1/4 cup Parmesan cheese and set aside. Combine 2 beaten eggs and remaining 1/4 cup Parmesan cheese and set aside.
To Assemble: Spread 2 Tbls of cheese sauce in 3-quart rectangular baking dish. Top with 3 noodles, one-third each of: the meat mixture, remaining cheese sauce and olives. Drizzle with one-third egg-Parmesan mixture. Sprinkle with one-third of cheddar and feta cheeses. Repeat layers twice.
Bake uncovered 35-40 minutes or until hot. Let stand 10 minutes. Serves 6
From the Recipe Box of Donna Bardin
Lemon Dill Ravioli With Sugar Snap Peas
easy but elegant
1 lb fresh or frozen ravioli (cheese or meat)
10 oz frozen (or fresh) sugar snap peas
1 Tbls butter
1/2 cup chopped onions
1 cup heavy cream
2 Tbls dill weed
2 tsp parsley
1 Tbls lemon pepper
1 tsp shredded lemon peel
1/2 cup shredded Parmesan cheese
snipped fresh dill weed for garnish (optional)
Cook ravioli according to package directions, adding the peas during the last 2 minutes.
Meanwhile, in a large skillet, cook onions in melted butter over medium heat for 3 minutes. Stir in heavy cream, dill weed, parsley, lemon-pepper and lemon peel. Bring to boil and reduce heat. Simmer until slightly thickened.
Drain pasta and pea pods. Spoon cream sauce over pasta and toss gently. Sprinkle parmigiano cheese over all. Sprinkle with snipped dill weed.
Makes 4-6 main dish servings
Pasta Pepperoni Salad
Serves 6-8 as a side dish
What you need
1 pound pasta (any shape)
5 oz Parmesan Italian Dressing
2 Tbls McCormick Salad Supreme Seasoning Spice
5 oz Hormel pepperoni minis (or small stick of pepperoni cut in small pieces)
Assortment of chopped vegetables
(seedless cukes, red/green/yellow/peppers, artichokes, grape tomatoes, etc)
What to do
Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a little of the dressing over the pasta and toss so that the pasta doesn't stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
When the pasta has cooled, add vegetables and pepperoni and toss. Add the rest of the dressing and toss again until the pasta ingredients are evenly coated. Chill until ready to serve.
Add a little more dressing and seasoning if needed when ready to serve.
Pasta Ring Salad
Salad dressing makes the difference here (don't substitute mayonnaise)
1 lb box small Pasta Rings
2 cups salad dressing (not mayonnaise)
1 tsp seasoned salt (or to taste)
1 tsp celery salt (or to taste)
2 Tbls dill pickle juice
1 tsp sugar
2 cups chopped vegetables
any combination of:
McCormick Salad Supreme Seasoning to sprinkle on top
Cook pasta for 9-10 minutes. Drain and rinse with cool water.
Mix salad dressing, spices, pickle juice and sugar. Stir in pasta and vegetables.
Transfer to a serving bowl sprinkling Salad Supreme between a few layers and on top.
Refrigerate for at least an hour.
Pasta with Brie, Basil and Tomatoes
Recipe from Linda Allen
1 pint cherry or grape tomatoes quartered
4-5 cloves garlic minced
1 lb brie, with rind removed torn into (1-inch) pieces
3/4 cup olive oil
1 tsp salt
½ tsp ground pepper
1 pound penne pasta
1 cup fresh basil leaves julienned
Put tomatoes, garlic, brie, oil, salt and pepper into a large bowl and toss gently to combine. Cover and set aside at room temperature to let marinate for 2 to 3 hours.
Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes. Drain well (don’t rinse) and transfer hot pasta to bowl with tomato mixture. Add basil and toss gently to combine. Serve immediately.
Whole Foods Version
2 cups halved cherry or grape tomatoes
3 cloves garlic, thinly sliced
8 ounces brie, with rind, or other semi-soft cheese such as Fontina, cut into (1-inch) pieces
1/2 cup olive oil
3 tablespoons balsamic vinegar
Salt and pepper to taste
1 pound whole wheat penne
1 cup basil leaves, torn
Peanut Sesame Noodles
If you are missing Cambodia try this delicious recipe . . .
3/4 cup smooth peanut butter
1/3 cup soy sauce
1/2 cup warm water
3 tablespoons of chopped fresh ginger
2 garlic clove chopped
3 tablespoons red wine vinegar
2 tablespoons of sesame oil
3 teaspoons honey
1 teaspoon red pepper flakes
Stir fry vegetables
1 small onion diced (or 5 scallions, thinly sliced)
1 each red pepper, yellow pepper thinly sliced
1 cup shredded carrots
[or any vegetables you have on hand]
1 pound of thin pasta (thin linguini or spaghetti)
4 tablespoons of toasted sesame seeds
Combine all the sauce ingredients in a blender and blend until smooth
Stir-fry the vegetables
Meanwhile, cook pasta according to package directions
Drain when done and rinse with water [important]
Add stir-fried vegetables to pasta and toss with sauce
Sprinkle on sesame seeds
Pesto Bowties with Feta and Tomatoes
from My Kitchen Cafe (www.melskitchencafe.com)
1 pound bowtie pasta
1 cup basil pesto (jarred or homemade)
1 pint cherry or grape tomatoes, halved
4 ounces (about 1 cup) crumbled feta cheese
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil, as needed
Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under cold water just until it cools slightly. Drain the pasta well.
Transfer the pasta to a large serving bowl. Stir in the pesto and gently mix until the pasta is coated. Season with salt and pepper to taste (about 1/4 teaspoon each). Add the halved tomatoes and feta cheese. Toss to combine.
Cover the pasta and refrigerate up to an hour before serving. If the pasta seems at all dry before serving, you can stir in the additional olive oil to moisten the pasta.