In The Kitchen
You can tell it’s cold and blustery…. Just check out the recipes below and see they’re meant to warm the body and the soul. Comfort food prevails!! From mac and cheese to a bone warming stew, we’ve got you covered. And dessert, well, we do our job there, too. Easy to make and delicious, too, it could make the perfect birthday cake for young and old alike…. Enjoy!!
CLASSIC BAKED MAC AND CHEESE
8 oz. elbow macaroni
6 Tbsp. butter
1 C. milk
2 slices white bread
¼ tsp. cayenne pepper
2 C. shredded white Cheddar
Preheat oven to 425°F. Cook the pasta al dente.
Drain and set aside.
Melt 4 Tbsp. butter in saucepan. Whisk in flour and cook for about 5 minutes mixing frequently to create a roux. Gradually whisk in milk, add cayenne pepper and simmer over low heat until sauce thickens.
Meanwhile, toast bread and crumble into small pieces/crumbs. Set aside.
Remove sauce from heat and toss with pasta and cheese. Transfer to greased, oven proof dish and sprinkle breadcrumbs on top. Bake for about 20 minutes or until pasta is bubbling and golden.
TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES
2-pkgs. store-bought cheese tortellini
½ C. prepared pesto
½ C. shredded Parmesan cheese (could use Mozzarella)
½ C. sun-dried tomatoes, chopped
½ C. fresh basil
Prepare tortellini according to package. Drain. Add Parmesan cheese, sun-dried tomatoes and basil. Gently mix. E-Z P-Z! It’s ready to serve.
ROSEMARY & VEGGIE FRITTATA
7 whole eggs
2 C. spinach, chopped
1 large Russet potato, peeled and sliced
1 C. red bell pepper, chopped
1 C. white onion, sliced
2 tsp. dried rosemary
2 tsp. minced garlic
4 oz. feta cheese, crumbled
½ tsp black pepper
1 tsp. olive oil, divided
Sauté potato, onion, bell pepper and rosemary over medium heat for 10 minutes with ½ Tbsp. oil. Stir in spinach and garlic. Remove from heat.
Beat eggs in a large bowl. Add vegetables, black pepper and feta cheese.
Place clean 10” skillet on burner over medium heat. Coat skillet with remaining oil, pour in egg mixture, and cook for 4 minutes. Move skillet to broiler and broil for 3 minutes. Slide frittata onto plate and cut into 6 wedges.
GARDEN VEGETABLE STEW
1 C. beef broth (14.5oz.)
1 C. white wine
1 C. tomato sauce (8oz.)
1 pkg. onion gravy mix
2 lbs. beef stew meat, cut into pieces
2 Tbsp. flour
1 onion, chopped
1½ lbs. red potatoes, cut into pieces, about 6 cups
8 oz. baby carrots
12 oz. green beans, cut into pieces, about 3 cups
season to taste
Combine broth, wine, tomato sauce and gravy mix. Set aside.
Toss beef in flour. In large pot heat oil over medium heat. Add beef in batches and brown on all sides. Remove beef leaving the drippings in the pot.
Add onion to pot and cook until softened. Add broth mixture, beef mixture with accumulated juices, potatoes and carrots. Over high heat, bring to a boil. Reduce to low heat, cover and cook for approximately 2 hours. Add green beans and cook for an additional 45 minutes or until meat and vegetables are tender. Garnish with rosemary if desired.
NEAPOLITAN ICE CREAM SANDWICH CAKE
10 3.5 rectangular vanilla ice cream sandwiches
1 pint strawberry ice cream, slightly softened
1 pint mint chip or pistachio ice cream,
½ C. finely crushed chocolate wafer cookies
(about 12 cookies)
Chocolate shell topping for spreading
Line a 9-by-5-inch loaf pan with heavy duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies pressing gently.
Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, lift the foil to remove the cake from pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. It’s ready to serve… yum!!