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Digest # 119 December 19th, 2000
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From: "P J Harrison"
Date: Wed Dec 13, 2000 2:51pm
Subject: re: macaroni and cheese
This one has the sour cream but it also takes cream. My neice just
said OF COURSE you are making your Mac and Cheese for Christmas
dinner. I guess Christmas I am making a turkey and mac and cheese.
GREAT recipe:
Ultimate Mac And Cheese
Recipe By : Horseradish Grill, Atlanta
Serving Size : 10 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 Cups Elbow Macaroni -- Small
5 Ounces Cheddar Cheese, Extra Sharp -- Cubed
1 2/3 Tablespoons Flour
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Dry Mustard
1/4 Teaspoon Ground Pepper
1/8 Teaspoon Cayenne
1/8 Teaspoon Ground Nutmeg
1 1/3 Cups Half And Half
1 1/3 Cups Whipping Cream
2/3 Cup Sour Cream
2 Large Eggs
3/4 Teaspoon Worcestershire Sauce
5 Ounces Extra Sharp Cheese -- Grated
Recipe
Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish.
Cook macaroni in large saucepan of boiling salted water until just
tender but still firm to bite. Drain pasta. Transfer to prepared
dish.
Mix in cubed cheese.
Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in
medium bowl until no lumps remain. Gradually whisk in half and half,
then whipping cream and sour cream. Add eggs and Worcestershire
sauce;
whisk to blend. Pour over macaroni mixture; stir to blend. Sprinkle
grated cheese over.
Bake macaroni and cheese until just set around edges but sauce is
still liquid in center, about 25 mins. Remove from oven; let stand 10
mins to thicken slightly (sauce will be creamy).
Makes 10-12 side-dish servings. About 4 as main course
- - - - - - - - - - - - - - - - - -
NOTES : The best Mac and Cheese I have ever had.
Don't have to use extra sharp cheese for it. I used a mild chedder
[very mild from the cube I had of it] and a taco mix shredded cheese
like they have at Weis which has 3 different cheeses in it [ie Colby
etc..] Worked GREAT. Everyone wanted the recipe except Gordon [who
can have it anytime] and my sister who was pouting. 6 people
including those who don't cook wanted the recipe.
======================================
From: lindam65
Date: Wed Dec 13, 2000 1:47am
Subject: ELEVEN EGGNOG RECIPES
Eleven eggnog recipes
by Joseph Laferriere
December 12, 2000
BASIC FAMILY CHRISTMAS EGGNOG
1 egg, separated
1 cup milk
1 Tbls powdered sugar
Dash nutmeg
Add salt to egg-white and beat to a stiff froth. Add sugar and the beaten
yolk of the egg. Pour into glass. Add nutmeg. Add milk to fill the glass.
SPIKED EGGNOG
1 egg
1 cup milk
3 oz whiskey
1/2 oz rum
Beat egg and add milk to it. Stir in liquor.
APPLE CIDER EGGNOG
8 egg
1 quart milk
8 oz sweet apple cider
Beat egg and add milk to it. Stir in cider
EGGNOG WITH FRUIT JUICE
1 egg, separated
1 cup milk
1 Tbls powdered sugar
2 Tbls fruit juice
pinch salt
Add salt to egg-white and beat to a stiff froth. Add sugar, fruit juice,
and
the beaten yolk of the egg. Pour into glass. Add milk to fill the glass.
CHOCOLATE EGGNOG
1 egg white
1 tsp sugar
1 tsp powdered cocoa
pinch salt
3/4 cup cold milk
Beat egg white until stiff. Add salt, sugar and cocoa while beating
constantly. Add cold milk to half the mixture, still beating constantly.
Pour
into a glass and pile the remaining egg mixture on top.
AMBASSADOR'S EGGNOG
1 egg
1 cup milk
2 oz cognac
1 oz rum
1 oz creme de cacao
Beat egg and add milk to it. Stir in liquor.
BALTIMORE EGGNOG
1 egg
1 cup milk
1 oz brandy
1 oz rum
1 oz madeira wine
Beat egg and add milk to it. Stir in liquor.
BRANDY EGGNOG
1 egg
1 cup milk
3 oz brandy
Beat egg and add milk to it. Stir in liquor.
APRICOT EGGNOG
1 egg
1 cup milk
3 oz apricot-flavored brandy
1 oz triple sec
Beat egg and add milk to it. Stir in liquor.
NASHVILLE EGGNOG
1 egg
1 cup milk
2 oz bourbon
1 oz brandy
1 oz Jamaica rum
Beat egg and add milk to it. Stir in liquor.
PORT WINE EGGNOG
1 egg
1 cup milk
4 oz port wine
Beat egg and add milk to it. Stir in wine.
========================================================
From: adcason2
Date: Fri, 15 Dec 2000 13:55:39 -0600
To: posts@chitterlings.com
Subject: Recipe: Chow Chow
--------------------------------------
Someone somewhere on one of these lists asked for a recipe for
this, so I'm forwarding this recipe, and I don't know anything
about canning.
Chow Chow
5 green bell peppers
5 red bell peppers
2 large green tomatoes
2 large onions
1/2 small cabbage
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 Tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric
Chop first 5 ingredients.
Stir together chopped vegetables and salt in a large Dutch oven. Cover
and
chill for 8 hours. Rinse and drain; return mixture to Dutch oven. Stir
in
sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer
3
minutes.
Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air
bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 15 minutes. Yield 5 1/2 pints.
======================================
I received an email asking how to get rid of the smell of chitterlings.
I cook them with an onion and sometimes with a potato. Part of the way
through the cooking I discard these. They are put in the pot primarily
to absorb some of the ordor. I honestly don't know of a way to get
rid of the smell. If you buy chitterlings precooked you get less odor
since much of it was cooked out during the cooking process.
Anybody else have any oder reducing tips?
< the moderator >
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