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WISCONSIN FIVE CHEESE MACARONI
8 oz. elbow macaroni, cooked and drained
1 1/2 c. (12 oz.) small curd cottage cheese
1 c. (8 oz.) sour cream
1 egg
1/4 c. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
2 c. (8 oz.) sharp cheddar cheese, shredded
2 c. (8 oz.) Colby cheese, shredded
1/3 c. (1 oz.) Parmesan cheese, grated
1/3 c. (1 oz.) Romano cheese, grated
1/2 tsp. paprika
2 Tbls. parsley, chopped
Preheat oven to 325 degrees F. Blend cottage cheese in food processor or blender until smooth. In a large mixing bowl, combine cottage cheese, sour cream, egg, flour, salt, white pepper and dry mustard. Stir in cheddar and Colby cheese. Add cooked macaroni and stir gently until well combined. Spoon into a greased 3 quart glass baking dish. Top with grated Parmesan and Romano cheese and sprinkle with paprika. Bake for 40-45 minutes, until browned and bubbly. Sprinkle with parsley. Makes 8 servings.
ANTHONY'S CHICKEN
Ingredients:
1 pound dry penne pasta
2 eggs
1/2 cup milk
salt and pepper to taste
6 (4 ounce) skinless, boneless chicken breast halves
1 cup bread crumbs
1/2 cup olive oil for frying
2 tablespoons butter
1 pound sliced bacon
2 tomatoes, diced
1 onion, diced
1 (18 ounce) bottle honey mustard barbecue sauce
3 tablespoons spicy brown mustard
1 (8 ounce) package shredded Monterey Jack cheese
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish.
2. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated.
3. While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
4. Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
5. Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.Makes 6 servings.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
CARROT CAKE II
Ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. Makes 18 servings.
CHOCOLATE ALMOND BARS
For crust and topping:
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
2/3 cup packed dark brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup whole almonds, coarsely chopped
For filling:
1 1/2 teaspoons instant-espresso powder or instant coffee
1 1/2 teaspoons vanilla
3 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
3/4 cup semisweet chocolate chips (4 1/2 oz)
Make crust and topping:
Preheat oven to 350°F.
Beat together butter and brown sugar in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes with a standing mixer or 3 minutes with a handheld. Reduce speed to low and mix in flour and salt just until a dough forms. Pat two thirds of dough evenly over bottom of a buttered 8- by 2-inch square metal baking pan. Bake crust in middle of oven until edge is golden, about 12 minutes. While crust is baking, work almonds into remaining dough with your hands until crumbs form, then reserve for topping. Cool crust in pan on a rack.
Make filling while crust cools:
Dissolve espresso powder in vanilla in a small cup. Beat together cream cheese and sugar with cleaned beaters at medium-high speed until creamy, about 2 minutes, then add egg and espresso mixture and beat well. Stir in chocolate chips.
Pour filling onto cooled crust and crumble topping evenly over filling. Bake in middle of oven until edges are golden, about 30 to 35 minutes. Cool completely in pan on rack. Cut into 16 bars. Makes 16 (2-inch) squares.
CRISP BAKED CHICKEN
Oil, for baking sheet
8 slices white bread
2 1/4 ounces Parmesan cheese, finely grated
1 teaspoon dried thyme
3/4 teaspoon freshly ground pepper
1 cup buttermilk
3/4 teaspoon coarse salt
1 teaspoon Tabasco sauce
4 pounds chicken pieces (preferably legs, thighs, and wings),
rinsed and patted dry
1.Preheat the oven to 400°. Oil a baking sheet. In a food processor, grind the bread into fine crumbs.
2.In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat.
3. Remove on piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet. Repeat with remaining chicken.
4.Bake for 40 minutes, rotating pans halfway through cooking.Serves 4.
Note:Dipping chicken pieces first in buttermilk, then in a breadcrumb-cheese mixture and baking them, makes them moist and tender on the inside, crunchy on the outside.
CHECKERBOARD POTATOES
Ingredients:
3 (8 ounce) sweet potatoes, cut into 1/4 inch slices
3 large red potatoes, cut into 1/4 inch slices
1 cup heavy cream
1/2 cup unsalted butter
Salt to taste
1/2 teaspoon ground cinnamon, or to taste
Directions:
1.Preheat the oven to 375 degrees F (190 degrees C).
2. In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
3. Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.Makes 8 servings.
CREAMY CINNAMON RICE PUDDING
Ingredients:
3 quarts milk
2 tablespoons ground cinnamon
1/4 cup butter
2 cups white sugar
1 cup heavy cream
1 cup eggs
1 cup uncooked white rice
Directions:
1. Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
2. In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
3. Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.Makes 12 servings.
ANGEL BISCUITS II
Ingredients:
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
Directions:
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
3. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
4. Bake in preheated oven for 10 to 12 minutes, or until browned.Makes 24 servings.
CRY BABIES II
Ingredients:
1/3 cup butter, softened
1 cup white sugar
1 cup molasses
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup milk
4 cups semisweet chocolate chips
1 cup raisins
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the milk. Finally, mix in the chocolate chips and raisins. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 48 servings.
ARMY SOS CREAMED GROUND BEEF
Ingredients:
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Directions:
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!Makes 6 servings.
FRIED RICE
Ingredients:
1 1/3 cups uncooked white rice
1 2/3 cups water
3 eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 teaspoons vegetable oil, divided
1/4 pound bacon, cut into strips
1/8 cup soy sauce
1 (10 ounce) package frozen green peas, thawed
2 green onions, chopped
Directions:
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
2. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes. Makes 4 servings.
BOK CHOY SALAD
Ingredients:
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
Directions:
1. Combine cabbage and green onions; cover and chill.
2. Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
3. Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
4. Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.Makes 8 servings.
EASTER EGGS
Ingredients:
2 pounds confectioners' sugar
1/4 pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening
Directions:
1. In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
2. Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
3. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.Makes 60 servings.
SIMPLY LEMON BAKED CHICKEN
Ingredients:
1 (4 pound) whole chicken
2 tablespoons salt
1 lemon, halved
1 tablespoon paprika
1 cup water
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying.
3. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.Makes 8 servings.
EASTER SURPRISE CUPCAKES
Ingredients:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups milk
24 small chocolate eggs, unwrapped
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.Makes 24 servings.
