Rae Ann's Macaroni and Cheese

16 oz corkscrew (cavatapi/rosini) pasta

6 tbs salted butter

1/3 cup finely chopped yellow/white onion

2 tsp dry mustard

1 tsp Kosher salt

1/4 tsp black pepper

1/8 tsp nutmeg

1/8 tsp cayenne pepper

6 TBS all purpose flour

3 1/2 cups whole milk

2 cups heavy cream

2 tsp Worcestershire sauce

8 oz extra sharp white cheddar cheese (cracker barrel)

8 oz diced/grated sharp white cheddar cheese (in divided doses)

Preheat oven 350.  Prepare pasta al dente.  Melt butter in large saucepan over medium.  Add next six ingredients.  Cook stirring 30 seconds.  Add flour and stir until golden, 2 minutes.  Gradually whisk in milk and cream.  Bring to boil, whisking occasionally.  Reduce heat to low, simmer whisking until slightly thickened, five minutes.  Stir in Worcestershire sauce.  Remove from heat, stir in 3/4 cup each shredded cheeses, until melted.  (reserve remaining 1/4 cup each shredded cheese).  Stir in pasta and diced/grated cheeses.  Pour into slightly greased 13x9 inch/3 quart baking dish.  Bake on rimmed baking sheet until golden and bubbly, 30 minutes.  Remove from oven, turn oven to broil.  Sprinkle with reserved shredded cheese, bake 6 inches from heat until cheeses are melted and golden, about 2 minutes.  Remove from oven, cool 15 minutes. 

Hummus

2 cups canned chickpeas, drained but save the liquid

1 ½ teaspoon kosher salt

4 garlic cloves, minced

1/3 cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature. Makes 2 cups.

Tomato Gravy

1/3 cup onion chopped

3 Tablespoons bacon grease or oil

2 Tablespoons all purpose flour

2 cups canned tomatoes

salt and pepper

1 ½ cup water. (optional)

Sauté onion in bacon grease. Add flour and brown slightly. Add tomatoes and stir until it gets thick. Add salt and pepper. Water may be added as needed. Great with biscuits and on pork.

Angie’s Basil Pesto

2 c fresh basil leaves

½ c parsley leaves

½ c olive oil

3 T pine nuts

2 garlic cloves

¾ c fresh Parmesan cheese

2 T softened butter

Salt to taste

Puree the basil, parsley, olive oil, nuts and garlic in blender or good processor. (At this point, the mixture may be frozen for future use.) To finish thaw in refrigerator and add cheese and butter, stirring in by hand (not in a food processor or blender). Good on pasta or cream cheese.

Fred’s Dill Sauce

1 c mayonnaise (or ½ c mayo, ½ c sour

cream)

¼ t dill week

¼ t celery salt

½ c scallions

½ c chopped dill pickles

1 T Worcestershire

3 T lemon juice

Pepper

Tabasco to taste

Mix all ingredients and serve with fish, especially salmon!!

Alternate: mix mayo with brine from pickled jalapenos (a lot!), dry dill, S&P, lemon.

Pop-Pop’s Lamb Sauce

An Easter staple at our house.  Lamb is always on the table and its best with this sauce.

 

Lamb Sauce

1/3 c Worcestershire

2/3 c Ketchup

1/3 c water

Juice of ½ lemon

Dash of salt

1 t sugar

(4-5 pounds). Wash Lamb. Add 1 pint water in bottom of pan. Cook 40 minutes in a 500 degree oven. Brown before adding sauce. In low oven, bask every 15 minutes. Might have to add more water. Cook for 3 hours. Can be doubled.

MeMa's Fudge Cake

2 cups sugar ~  )
2 cups flour ~ ).       Sift together

Put in Boiler ~
      1 stick Butter
       1 Cup Water
       3 Tablespoons Coco
       1/2 cup oil ~ Crisco
Bring to A Boil ~ Pour over flour sugar mixture
Add to this ~
        1/2 cup Buttermilk
        1 teaspoon baking soda
        2 eggs ~ Don't beat ~ just drop in
        1/8 teaspoon salt
        1 teaspoon vanilla
Mix together with a mixer
Put in a 9x13 pan greased with Crisco
Bake ~ 350  ~~ 25-35 minutes

Icing
In A Boiler put

3Tablespoons Coco
1 stick Butter
6 Tablespoons Regular Milk

Take off heat ~ Add
    1 Box Convection Sugar
    1 Teaspoon Vanilla
    1 cup chopped Pecans
Mix together ~ Pour over Hot Cake