Of all the recipes I have, it would be impossible to pick a favorite.
I've been collecting recipes for many many years and I still enjoy collecting recipes as much as ever. There are just some things you can't have enough of and recipes are one. Even though I'm basically an everyday cook, I like to try new ideas and a variety of different ingredients. I find food interesting and have a lot of fun with my recipes.
3 cups tri-colored corkscrew macaroni or regular corkscrew macaroni (8 oz. Uncooked)
_ cup finely chopped green onion
2 Tbsp. Butter
2 Tbsp. Flour
_ tsp. Pepper
2 cups milk
1-1/2 cups sharp cheddar cheese
3 ounces cream cheese, cubed and softened
1/3 cup grated Parmesan cheese
1 medium tomato, cut into wedges
green onions, sliced
In a large kettle or dutch oven, cook corkscrew macaroni according to package directions; drain. Meanwhile, in a large saucepan cook the chopped green onion in butter until tender. Stir in flour and pepper until blended. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Gradually add cheddar cheese and cream cheese, stirring until melted. Gently stir macaroni into cheese mixture. Transfer to a greased 1-1/2 quart casserole. Sprinkle with Parmesan cheese. Bake in a 350 degree oven for 20-25 minutes or until heated through. Serve with tomato wedges and green onion, if desired.
CHIP AND CREAM CHEESE BARS
1-18 ounce package fudge cake mix
2 eggs, divided
1/3 cup vegetable oil
1-8 ounce package cream cheese, softened
1/3 cup sugar
1 cup chocolate chips
Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup for topping; pat remaining crumb mixture into greased 9X13 inch baking pan. Bake for 15 minutes at 350 degrees. Beat cream cheese, sugar and 1 egg until light and smooth. Stir in chocolate chips. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool before cutting.
CREAMED PEPPER STEAK
_ tsp. Salt
12 ounces top sirloin steak (3/4 inch thick)
2 Tbsp. Green peppercorns
2 Tbsp. Steak sauce
2 Tbsp. Water
1 cup whipping cream
_ tsp. Ground pepper
Place a 10-inch cast-iron skillet over medium heat until hot; sprinkle salt in skillet. Place steak over salt; cook 4 minutes on each side or until browned. Remove from skillet. Combine peppercorns, steak sauce and water in hot skillet; cook over medium heat, stirring constantly, to loosen any browned bits in bottom of skillet. Stir in whipping cream and pepper. Bring to a boil; reduce heat, and simmer, stirring constantly, 3 to 4 minutes or until slightly thickened. Add steaks; simmer 5 minutes or to desired doneness, stirring occasionally.
FOOD FOR THOUGHT: Life is like a buffet line-there aren't any waiters, so you have to help yourself.
GARY'S TIP: If a recipe calls for herbs that don't dissolve during cooking, such as bay leaves and peppercorns, tuck them into a metal tea ball and hook the chain over the side of the pot. This way it's easy to remove seasoning after cooking or before cooking is finished if the flavor is strong enough.
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