Grandma’s Macaroni and Cheese

Preheat oven to 350 degree and grease a 9X13 dish.

1-1.5 qt. milk (I use whole milk) 1 can condensed milk

1-1.5 cups grated swiss cheese about 4 cups grated sharp cheese

2 eggs 1 – 16 oz. box elbow macaroni

1/8-1/4 tes. grated nutmeg 1/3-1/2 melted butter

1-1.5 C Panko

Prepare noodles following package directions.

Beat eggs then add whole and evaporated milk.

Grate Swiss cheese and cheddar cheese and mix well.

Place half the noodles in the greased 9X13 pan. Sprinkle with half the cheese mixture. Sprinkle lightly with nutmeg and salt and pepper. Repeat on top for the second layer.

Pour the egg/milk mixture into the noodles. It is good to have the liquid come up to about 3/4. If necessary, I add a little whole milk to get to the 3/4 level.

Sprinkle the top with the Panko and pour melted butter over the Panko.

Bake uncovered until bubbly and golden brown about 40-50 minutes. Remove from oven and LET SET FOR 10-15 MINUTES. This is necessary to solidify. If necessary, add salt to taste.

This recipe was based on a recipe created by my grandma, Pearl Arneson, with a few adjustments from me. She ate a macaroni and cheese at a restaurant and liked it so well, she tried to recreate it at home and this was the result.

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Onion Soup

For 2 and for 6 servings Preheat oven to 300 degrees

2 servings 6 servings

2 \ 6 slices french bread ( I like to cube this after buttering for ease of eating.)

2 tes.\ 2 Tab. melted butter

2 Tb.\ 6 Tb. Butter

1 C\ 3C yellow onion, sliced

2 tes.\ 2 Tb. flour

2 1/4 C \ 7 C beef broth

2 Tb \ 6 Tb. apple brandy (opt. and I do not add)

1/4 C \ 3/4C grated Swill cheese

1/4 C \ 3/4 C Parmesan cheese, grated

Place the bread slices in a baking dish. Brush the surface of the bread with 1/2 the melted butter and place in a preheated oven at 300 degrees for 15 minutes until lightly browned.; turn the bread and brush with the remaining butter ( I cute into cubes here) and continue baking for 15 minutes. This will make the bread crisp and dry to help prevent soggy, dough bread that would sink to the bottom of the bowl.)

Heat 2 Tb\ 6 Tb butter in a small saucepan and add the onion slices. Cook gently over med.-low heat for 10-20 min until the onions are lightly browned/ translucent. Stir in the flour and add the beef broth. Simmer for 20-30 minutes then, if desired, add the apple brandy.

Ladle the soup into 2 \6 heat-proof bowls. float bread\croutons on top of the soup. Cover with bread with combined cheses and place under a preheated broiler for 3-4 minutes until the cheese is golden and bubbling.

Serve soup immediately!

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Canning Tomatoes, Raw Pack Whole

 

Prep Time 2 hours           Cook Time 1 hour 25 minutes                Total Time 3 hours 25 minutes

Servings 9 pints                Calories 121kcal                                        Author Maria Vannelli RD

Ingredients

• 13poundstomatoespreferably Roma
• 9tablespoonsconcentrated lemon juiceseparated

Instructions

1. Wash and score tomatoes.
2. Blanch the tomatoes by dropping them in a pot of boiling water for about 60 seconds.
3. Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath).
4. Peel off the skin when cool enough to handle.
5. Add concentrated lemon juice to jars (2 tablespoons per quart or 1 tablespoon per pint).
6. Fill each hot (sterilized) jar with peeled tomatoes and their juices.
7. Leave 1/2 – 3/4 inch head-space from the top.
8. Remove air bubbles by running a knife along the side of the jar.
9. Wipe the rims clean.
10. Place a sterilized lid and screw on the bands until “finger tight”.
11. *Process in hot water bath. Recommended process time for both pints and quarts is 85 minutes for 1-1,000 ft. elevation.
12. Remove jars and allow to cool down before storing.

*STEP 4: The PROCESSING of the CANNED WHOLE TOMATOES

13. Place the sealed jars in a lukewarm water bath. Ensure the water is a couple of inches above the jars.
14. Bring the water to a rolling boil and start the timing process. Please note that process times can vary based on your altitude. I will process my pint jars for about 85 minutes. GOOD TO KNOW: In order to prevent rough mineral deposits on the outside of your jars and on the inside of your water bath pot, pour about 1/2 cup of white vinegar in your water bath.
15. Remove jars and allow to cool down before storing

Notes:

You can process as many or as little Roma tomatoes as you wish. What is important is that you follow safety guidelines.

1 serving= 1 pint jar

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

 

Nutrition

Serving: 1pint | Calories: 121kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Sodium: 32mg | Potassium: 1568mg | Fiber: 7g | Sugar: 17g | Vitamin A: 5460IU | Vitamin C: 95.5mg | Calcium: 66mg | Iron: 1.8mg

 

• .

Table 1. Recommended Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Boiling-Water Canner
		Process Time at Altitudes of
Style of Pack	Jar Size	0 – 1,000 ft	1,001 – 3,000 ft	3,001 – 6,000 ft	Above 6,000 ft
Raw	Pints or Quarts	85 min	90	95	100

 

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Macaroni and Cheese ( Grandma Arneson)

16 oz pk. of noodles prepared al dente

1/2 C swiss cheese, shredded

4? C sharp cheese shredded…I have never measured.  I am heavy handed with the cheese.

(Sometimes I add 1/2 C parmesan cheese)

1 1/2 tes. salt

dash of nutmeg and pepper

1 qt. milk

1/2- 1 can evaporated milk ( I have omitted this if I do not have any, but it does add flavor.  I usually just use the entire can.)

2 beaten eggs

1-1 1/2 C Panko

1/3 -1/2 C melted butter

 

Spray and 9X13″ glass pan.  Preheat oven to 350 degrees.

Put half the noodles in the baking dish. add a good amount of cheese and add  a bit of nutmeg, salt and pepper.

Top with remaining noodles and repeat.

Combine two milks and eggs and pour over noodles/cheese.  Look into the side of the baking dish and add milk to make the level of milk/eggs be 3/4 high.

Top with Panko.  Melt butter and pour over the Panko.

Bake uncovered in 350 degree oven for 50-70 minutes. (You want it to be nicely brown and bubbly)  Remove from oven and let rest 15 or so minutes.

 

 

 

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Party Mix

In two large pans mix:

Cheerios

Rice Chex

Corn Chex

Wheat Chex

2 bags stick pretzels

1-2 cans peanuts (Optional)

Melt in a pot and pour over the cereal mixture:

2 C butter       2 C oil        6 T. Worcestershire Sauce         1 T salt          1 tes. garlic powder

Bake 250 degrees for two hours stirring every 20-30 minutes.

Cool and return to cereal bags and pretzel bags.  Fold tops over in tight folds, tape closed with packing tape and then secure with clothes pins to keep fresh!

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Cream Wafers

2 C flour

1 C butter

1/3 C whipping cream

food coloring optional

Mix ingredients thoroughly and chill for one hour.

On slightly floured counter, roll to 1/8″ thickness, then cut into 1″ rounds.

Dip (or sprinkle) with sugar and place on ungreased cookie sheet.

Prick 4-5 times with a fork and bake @ 350 degrees (375 degrees second recipe) for 7-9 minutes.

Cool, fill, and place two round together to make one wafer cookie.

First filling:                           Second filling:

1/2 C butter                          1/4 C butter

1 1/2 C powdered sugar      3/4 C powdered sugar

1 tes. vanilla                           1 tes. vanilla

milk to mix                              1 egg yolk

food coloring                          food coloring

 

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100 cookies

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Frango

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Lasagna crock pot

Spinach and Feta Crock Pot Lasagna

Prep Time: 10 minutes

Cook Time: 4 hours, 00 minute

Total Time: 4 hours, 30 minutes

Yield: Serves 4 to 6

Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles.Just throw all the ingredients in the Crock Pot and walk away.

Ingredients

• 4 cups tomato sauce
• 12 to 15 no boil lasagna noodles
• 1 container (32-ounces) Light Ricotta Cheese
• 1 cup crumbled feta cheese
• salt and fresh ground pepper, to taste
• 3 to 4 garlic cloves, chopped
• 2 teaspoons dried oregano, or to taste
• 1 teaspoon dried parsley
• 2 eggs, lightly beaten
• 1 bag (8-ounces) fresh baby spinach leaves
• 2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 1/2 cup shredded Parmesan Cheese, divided

Instructions

• Lightly coat the inside of the crock pot with cooking spray.
• Spread 1 cup tomato sauce on the bottom of the pot.
• Arrange a layer of the no-boil lasagna noodles over the sauce. Set aside.
• In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined.
• Add spinach and mix until well incorporated.
• Spread 1/3 of the ricotta mixture over the pasta.
• Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over the ricotta mixture.
• Top with a cup of tomato sauce.
• Repeat these layers until all the ingredients have been used up .
• Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
• Cover and cook on HIGH for 3-1/2 to 4 hours.
• Turn off the crock pot and let stand 45 minutes, or until all the liquid is absorbed.
• Cut and serve.

Notes

RECIPE SOURCE: DIETHOOD

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Swedish Coffee Buns

2

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