Old Fashioned Macaroni and Cheese recipe

Old Fashioned Macaroni and Cheese recipe
entree or side dish

1/2 stick butter, divided
1/4 cup regular flour
1 cup milk
8 oz. Velveeta, cubed
2 cups elbow macaroni, cooked, drained
1/2 cup Shredded Cheddar Cheese
8 + ritz crackers, crushed

preheat oven to 350

In medium saucepan;
melt 3 Tbls butter
whisk in flour
cook 2 min., stirring constantly.
Gradually stir in milk
cook until mixture boils and thickens, continue stirring constantly.
Add velveeta, stir until melted
Add macaroni.

Spoon mixture into a 2 qt. lightly sprayed casserole dish
sprinkle with Cheddar
In a small bowl:
Melt remaining butter, add cracker crumbs, stir
Sprinkle over casserole.

Bake about 20 minutes.



variations:

use margarine instead of butter
use 2 % milk
use lowfat velveeta or
use american cheese instead of velveeta
use club crackers insted of ritz
use crumbled homemade croutons, instead of crackers
use shredded cheese blend instead of shredded cheddar
add in 1/4 cup bacon bits when you add macaroni
or if you have any leftover ham, tear into small pieces and toss it in.
or add cubed / coined cooked italian sausage

serve with corn muffins or toast points as an entree.
serve as a side, goes great with any meat !







Diary of a Kentucky Cook

Beef Pot Pie Casserole Recipe

Beef Pot Pie Casserole Recipe
~kycook

1 to 1 1/2 lbs ground beef
1 tsp minced garlic
1 can mixed vegetables, drained
1 can corn, drained
8 oz velveeta, cubed
1 can cream soup, celery OR mushroom
1 can crescent dinner rolls

In a skillet add ground beef & garlic, cook
until done, drain off drippings.
add in vegetables, corn and soup

stir well

preheat oven to 375.

In a sprayed 13x9 glass dish add in beef mixture, sprinkle cubes of velveeta on top,
push cubes into mixture.

spread out dough on the top making a crust.

bake for 20 to 25 minutes.

variations:

-You can control the sodium and fat content in this recipe
by using any low fat, 2 % or low sodium ingredients you
would like.
~leave out the can of corn and add in a can of green beans or
your favorite veggie, just be sure and drain out the liquid.
-exchange the canned veggies and corn for a 16 oz bag of frozen veggie blend
-use any of the following soups:
cream of celery, or
cream of chicken or
cream of mushroom soup

-freezes well.

diary of a Kentucky Cook

Yellow Squash Patties Recipe

Yellow Squash Patties Recipe

2 cups grated yellow squash
1 egg, beaten
1/4 cup self rising flour
1 cup bread crumbs
1/3 cup self rising cornmeal
1 small onion, chopped real fine
1 tsp seasoned pepper

Mix all ingredients together.
Spoon out into preheated
olive oil in skillet

Turn to brown both sides.
Drain squash patties on paper towels.
Serve while warm

variations:
use either olive or canola oil for frying
use seasoned bread crumbs instead of plain
add a few shakes of red pepper (ceyanne)
use chopped green onion instead of a table onion
right before serving sprinkle with a little shredded cheese
or a couple shakes of salt


To make one cup of Self Rising Corn Meal Mix

3/4 cup of corn meal
3 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt









Diary of a Kentucky Cook

Hearty Beef Soup - Inexpensive, money saving recipe

Hearty Beef Soup Recipe

1 and 1/2 lbs ground beef
2 - 14 oz cans of stewed or diced tomatoes or
1 large jar of home canned tomatoes
1 can (14 oz) of water
1 can of cream corn
salt and pepper to taste

In a skillet brown ground beef, drain.
In a stockpot add cooked beef, tomatoes, water, salt and pepper.
Cook, uncovered for about 15 minutes.
Add corn.
Continue cooking for 10 minutes.
Serve Hot

notes:

Great way to use up LEFTOVER burgers:
simply crumble burgers in saucepan, reheat meat, add tomatoes,
continue on - making your soup...

serve with:
grilled cheese or
warm garlic bread or
cornbread or
corn muffins or
your favorite soup side

Diary of a Kentucky Cook

Quick and easy Apple Crisp Recipe

Quick and Easy Apple Crisp
ky cook

4 cups cored, peeled, and sliced apples
1/4 cup water
1 tsp cinnamon
pinch of nutmeg
1/2 tsp salt
1 cup white sugar
3/4 cup regular flour
1/3 cup butter

preheat oven at 350 degrees

Place prepared apples in baking dish.
add water
sprinkle with cinnamon, and salt.
In a medium bowl:
Mix together sugar, flour, nutmeg and butter.
Stir together until crumbly.
Sprinkle mixture over apples.
Bake for 45 minutes.


Notes:
you can use 2 different kinds of apples if you prefer.

diary of a Kentucky Cook

Winter is Here Inexpensive Soup Recipe

Winter is Here Inexpensive Soup Recipe
ky cook


1 pkg (16 oz) soup mix beans (from $ general for around $1.50)
6 cups + water
large onion, chopped
1 pkg ham hock for soup
1 tsp chili powder
1 tsp minced garlic
1/2 tsp salt
1 tsp seasoned pepper
1 large canning jar of diced roma tomatoes
or - 1 can of store bought diced tomatoes

Wash and sort through soup beans.
Place all ingredients into crock pot or slow cooker.
Turn on high to med-high and let cook all day or all night.
Makes your house smell delicious.

sides:
big piece of cornbread slathered in butter
:)
or grilled cheese sandwiches w / bread and butter pickles.

sprinkle on top of each individual bowl;
a handful of bacon, cooked & crumbled
and / or
a few slices of raw sweet onion
or
a Tablespoon of sweet relish

*
If you are watching your sodium intake -You can add or subtract salt, as you wish
also if you desire a thicker soup you can cut down on the water a bit.




Diary of a Kentucky Cook

Saucy Honey Mustard Chicken

Saucy Honey Mustard Chicken

1 Tbsp olive oil
1 pound or 4 small boneless skinless chicken breast halves
1/4 cup Cream Cheese
1/4 cup Zesty Italian Dressing
2 Tbsp Honey Mustard
1 Tbsp honey

Heat olive oil in large skillet over medium heat.
Add chicken and cover.
Cook 12 -15 minutes, until chicken is cooked through.
Turning once.

In a medium bowl;
stir together cream cheese, Italian dressing, honey mustard and honey,
mixing well.
Spoon over chicken in skillet.

Continue cooking about 5-6 minutes
until sauce is heated through

Side ideas;
steak fries
white rice
wild rice
steamed broccoli
steamed cauliflower
peas
whole green beans
etc...



Diary of a Kentucky Cook

Oven Roasted Onion Potato Recipe

Oven Roasted Onion Potato Recipe

pre-heat oven to 425 degrees

4 medium potatoes, cut into chunks
1 envelope onion soup mix
1/3 cup olive oil

Place potatoes in a lightly greased 13 x 9 casserole dish.
In small bowl mix the soup mix and the olive oil.
Pour olive oil mixture over potatoes,
stir well.

Bale for 35 minutes.
Be sure and stir the potatoes a couple times while they are cooking.

Potatoes will be a beautiful golden brown and are delicious warmed up, if you have any leftovers.

variations after baking:
serve with a dollup of sour cream on the side.
sprinkle with a handful of shredded cheese.
sprinkle with a handful of cooked bacon pieces .




Diary of a Kentucky Cook

Kentucky Honey Butter Recipe

The following recipe makes a great butter to serve with hot biscuits or cornbread. This would also make an excellent side to give with a loaf of homemade bread for Christmas, Easter, Mother's Day or Birthdays. You can make this butter up in advance and freeze until you are ready to serve it or give as a gift.


Kentucky Honey Butter Recipe

1/4 pound butter
1/4 cup bacon drippings, strained
4 slices bacon, cooked & crumbled
2/3 cup honey

In a medium bowl;
beat butter until light and creamy.
add drippings and crumbled bacon.

Beat honey into butter mixture until light and fluffy.

Can be stored, frozen up to a year.
If you decide to freeze some of the butter, be sure and portion it out to the size you would like before freezing. That way you can thaw out just the portion you need - do not try to freeze- thaw and refreeze. Be sure and use real Butter, not margarine.







Diary of a Kentucky Cook

Chicken with Rice Bake Recipe

Chicken with Rice Bake
ky cook

pre-heat oven to 350 degrees

4 cups chicken; cooked & diced, deboned or boneless
3 cups chicken broth
8 oz. sour cream
2 cups minute rice, uncooked
2 cans cream soups
cream of chicken or cream of mushroom soup
1 medium diced, sauteed onion* optional
2 sleeves crushed ritz crackers
1 stick butter, melted

In large bowl,;
mix cooked chicken with the broth, rice, soups and sour cream.
*add in the cooked onion.
Mix well.

Place mixture in a greased 9x13 casserole.

In another bowl;
add melted butter to the crushed crackers.
Mix.

After casserole cooks for about 20 minutes,
sprinkle cracker mixture over the top of the casserole.
Place back in the oven and bake an additional 15 minutes,
until crackers are browned and casserole is bubbly.

variations:

cream soups- use 2 chicken or 2 mushroom or
1 can of each

Old fashioned Irish Pancake Recipe

Old fashioned Irish Pancake Recipe

1/2 pound of sifted flour
2 beaten eggs
a pinch of salt
a pint of milk
1/2 oz butter, melted

Place all in a bowl and mix well to a smooth pancake batter.
Fry in hot lard to a delicate brown.
Sprinkle with powdered sugar and serve hot.







Diary of a Kentucky Cook

Instructions for canning tomatoes

Reposting a link to my Canning Garden Fresh Tomatoes Recipes Hints & Tips Post from Monday, August 21, 2006. Instructions for canning tomatoes.



CANNING GARDEN FRESH TOMATOES







Diary of a Kentucky Cook

Creamy Hash Brown Potato Casserole Recipe

Creamy Hash Brown Potato Casserole Recipe
pre-heat oven to 350 degrees

1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
8-oz sour cream
1/4 tsp seasoned pepper
1 package frozen hash brown potatoes, 20-30 oz
6-8 medium green onions, sliced (1/2 cup)
1 cup + shredded cheese

Spray 13 x 9-inch glass baking dish with cooking spray.

In very large bowl
stir together ;
soups, sour cream, milk and pepper until mixed well.
Add potatoes and onions, stir well
Spoon mixture into baking dish.

Bake uncovered for 30 minutes.
Sprinkle top with cheese.
Bake uncovered an additional 15 to 20 minutes
The top should be a golden brown
and bubbling around the edges.

use any one or a combination of the following shredded cheeses;
mild cheddar
sharp cheddar
Italian blend
monterey jack & colby blend
fiesta blend
pizza blend
you can also garnish with fresh crumbled bacon bits or chives

If you would like ;
you can spoon mixture into individual baking / serving dishes before adding the
cheese and baking, you could mix and match using your guests favorite shredded cheese.
this dish looks beautiful after cooking and is pretty to sit at the table.

Diary of a Kentucky Cook

Stir Fry Squash Recipe

Stir Fry Squash Recipe

3 cups yellow squash, sliced in thin coins
1 Tbl olive oil
1 sweet onion, chopped coarsely
1 small red pepper, sliced in rings then halved
1 small green pepper, sliced in rings then halved
2 and 1/2 tsp garlic, jarred
1/4 cup water
1/2 tsp sea salt
1/4 tsp ground black pepper or
seasoned pepper

Place oil in preheated skillet or wok
Add squash, onion, and peppers
Cook, stirring constantly for about 10-12 minutes
Stir in garlic, water, salt and ground pepper.

Cook until squash is tender, stirring often

garnish when serving with shredded parmesan or any of your favorite shredded cheeses
you can also toss in any of your favorite raw veggies and cook with the squash

If you don't care for peppers, you may also leave them out !
This recipe can be changed to fit your tastes.
enjoy...

Diary of a Kentucky Cook