Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese
5 cups cooked and strained according to package directions rotini pasta (or 1#/box “Barilla” twirly pasta)
2 cups shredded Monterey jack cheese
2 cans (12oz each) Evaporated milk
1-2 cups shredded sharp cheddar cheese
1 can (4oz) diced green chilies (mild, drained) (OPTIONAL)
2 medium tomatoes, seeded and chopped (OPTIONAL)
5 green onions, sliced (OPTIONAL)

Combine all ingredients in crock pot, except tomatoes and green onions. Mix well. Cover; cook on HIGH for 1-2 hours, stirring twice.

Stir in tomatoes and green onions; continue cooking until hot.

Makes 4-6 servings

Cheesy macaroni

Cheesy Macaroni
4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
½ cup “Panko” fine dry bread crumbs

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with panko bread crumbs. Bake for 40 minutes. Top with additional cheese if desired.

Simple Stroganoff

Simple Stroganoff
1 can Campbell’s cream of mushroom soup
1 can milk
1 ½ cups grated sharp cheddar cheese (or vintage white if you want the color to remain white)
½ pound ground hamburger
1 teaspoon season salt
1/3 package elbow macaroni noodles, cooked and drained according to package directions

Brown hamburger and season with season salt. Drain fat. Add cream of mushroom soup and milk. Simmer on low heat stirring frequently so that it does not burn on the bottom. Mix mushroom sauce with cooked and drained pasta. Top with cheese. Bake at 350 degrees (not convection oven) in an 8x8 glass baking dish for 30 minutes.

This meal is really good with garlic bread and a green salad.

Chunky Potato Soup

Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small yellow onion
3 Tablespoons butter
3 Tablespoons all-purpose flour
Ground black pepper
3 cups milk
½ teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
1 can drained corn (OPTIONAL)

Peel Potatoes and cut into 1 inch cubes

Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper to taste. Cook 3-4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Add corn (OPTIONAL). Continue until corn is warmed by the soup. Store leftovers, covered, in refrigerator for up to 3 days.

Helpful hints and measures

Dry Measures:
Dash= less than 1/8 teaspoon
3 teaspoons= 1 Tablespoon
4 Tablespoons= 1/4 cup
5 Tablespoons + 1 teaspoon= 1/3 cup
8 Tablespoons= 1/2 cup
10 Tablespoons + 2 teaspoons= 2/3 cup
12 Tablespoons= 3/4 cup
16 Tablespoons= 1 cup

Liquid Measures:
2 Tablespoons (liquid)= 1 fluid ounce
8oz (liquid)= 1 cup
2 cups= 1 pint
2 pints= 1 quart
4 cups= 1 quart
4 quarts= 1 gallon
4oz (weight)= 1/4 lb
8oz (weight)= 1/2 lb
12oz (weight)= 3/4 lb
16oz (weight)= 1lb

Liquid Substitutes:
1 cup milk= 1/2 cup water + 1/2 cup evaporated milk
1 cup buttermilk= 1 Tablespoon vinegar (or lemon juice) + 1 cup milk
1 cup mayonnaise= 1 cup sour cream or yogurt
1 egg= 2 egg whites or 2 egg yolks or 1/4 cup frozen egg product
15oz tomato sauce= 6oz tomato paste + 1 cup water
Wine, white or Red= Apple, Grape or Cranberry juice

Dry Substitutes:
1 Tablespoon cornstarch= 2 Tablespoons flour (note that flour will yield a flour taste until cooked for at least 30 minutes)
1oz unsweetened chocolate= 3 Tablespoons cocoa + 1 Tablespoon butter or vegetable oil
1 teaspoon baking powder= 1/2 teaspoon cream of tarter + 1/4 teaspoon baking soda
1 clove garlic= 1/8 teaspoon garlic powder
1 Tablespoon fresh herbs= 1 teaspoon dry herbs
1 teaspoon dry mustard= 1 Tablespoon perpared mustard

Cliff's Perfect Salmon

Cliff’s Perfect Salmon

Preheat oven to 400 degrees (preferably not convection)

(2) Salmon Fillets (about 1lb)

In a large piece of non-stick foil place the fillets in center. Cover both sides with about 1 cup mayonnaise (don’t skimp).

Season with the following:
Lemon Pepper (about ½ teaspoon)
Mustard Powder (about 1 teaspoon)
2 teaspoons lemon juice
Salt and pepper to taste
Honey (about 1 Tablespoon)
Panko bread crumbs (about ¼ cup)

Wrap in tin foil, making sure not to allow leakage (wrap in extra layer if needed). Cook in oven for about 25-30 minutes depending on thickness of fillets.

Italian Tuna Sandwich Spread

Italian Tuna Sandwich Spread
¼ cup sundried tomatoes; drained and sliced
¼ red onion; chopped
12oz. tuna; chilled, juice drained and flaked with fork
1 rib celery; chopped
¼ cup olives; sliced
1 Tablespoon capers; rinsed
¼ cup mayonnaise
1 teaspoon lemon zest
Juice ½ fresh lemon
2 Tablespoons fresh basil; chopped
Salt and pepper to taste (not too much; the capers yield some salt)

Delicious on fresh or toasted bread.

Halibut in Lemon Cream Sauce

Halibut in Lemon Cream
2lb Halibut Fillets
1 cup Heavy Whipping Cream
1 Tablespoon finely chopped yellow onion
1 teaspoon lemon zest
4 teaspoons fresh lemon juice
Lemon slices

Butter a 8x8 glass baking dish. Place Halibut fillets in dish. Sprinkle the fish pieces lightly with kosher salt.

Combine the cream, onion, lemon peel and lemon juice with ½ teaspoon salt and pour over the fish.

Bake uncovered at 400 degrees for 20 minutes. Garnish with lemon slices.

Perfect with mashed potatoes and steamed asparagus~