What a fun day we had today! It might have been cold outside but inside was warm and full of delicious side dishes simmering in the crock-pots and oven! Allison made homemade mac & cheese that was OVER THE TOP! All of us ate and ate and ate that macaroni! Thanks Allison for teaching how you make that wonderful recipe! Hannah made her favorite cornbread which went over well also! Mrs. Melanie demonstrated her green beans and had several crock-pot side dishes to taste. Rachael demonstrated crock-pot liners that will save tons of time in the kitchen for next time we cook with our slow cookers!
We also spent some time working on our quilt bags even though Mrs. Mount wasn't here. She'll be so pleased to see how far along we are and how much we have sewn since last week!
The most fun part of today was tasting all the food. Everyone was brave enough to try even the cabbage! :)
Here's what was tasted: Mac & cheese, green beans, cornbread, navy bean soup, sweet & sour cabbage, wild rice casserole, Russian tea!!!! Did anyone have to eat dinner tonight?
Next week will be our last time to meet until January 4th!!!!
We will have our cookie exchange! So bring 3 dozen cookies to share and don't forget to bring your recipe. (We can make copies here if needed!)
We also will be making our special secret surprise...shhhhhh!
Kristin will be demonstrating a cranberry dish that we're all looking forward to tasting!
What to bring next week:
Bring your quilt supplies in case we have time to work on them.
Also, if you have any family side dish recipes that you would like to share with us please bring a copy. Bring 3 dozen cookies to share with everyone! (The invitation said 2 dozen, but I'm changing it to 3 dozen so that each girl will have 4 of each kind.)
RECIPES!!!!!!!!!!!!!
Macaroni and Cheese
~Allison Clark (From Pioneer Woman Cookbook)
4 cups dry macaroni
1 egg, beaten
1/4 cup (1/2 stick or 4 Tbs.) butter
1/4 cup all-purpose flour
21/2 cups whole milk
2 heaping teaspoons dry mustard (or more to taste)
1 pound cheddar or other desired cheese, grated
1/2 tsp. salt (or more to taste)
1/2 tsp. seasoned salt (or more to taste)
1 tsp. ground black pepper
1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat the egg.
3. In a large pot, melt the butter and sprinkle the flour.
4. Whisk it together over medium-low heat. Cook for 5 minutes, whisking constantly. Don't let it burn.
5.Pour in Milk.
6. Add the mustard and whisk until smooth. Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
7.To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
8.Pour the egg mixture into the sauce, whisking until smooth.
Add in all but 1/2 cup of cheese and stir until melted.
11. Add the seasonings. Do not under-salt (You can taste the mixture to see if you need more salt.)
12. Pour in the cooked, drained macaroni and stir to combine~ Ready to serve!
~Allison Clark (From Pioneer Woman Cookbook)
4 cups dry macaroni
1 egg, beaten
1/4 cup (1/2 stick or 4 Tbs.) butter
1/4 cup all-purpose flour
21/2 cups whole milk
2 heaping teaspoons dry mustard (or more to taste)
1 pound cheddar or other desired cheese, grated
1/2 tsp. salt (or more to taste)
1/2 tsp. seasoned salt (or more to taste)
1 tsp. ground black pepper
1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat the egg.
3. In a large pot, melt the butter and sprinkle the flour.
4. Whisk it together over medium-low heat. Cook for 5 minutes, whisking constantly. Don't let it burn.
5.Pour in Milk.
6. Add the mustard and whisk until smooth. Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
7.To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
8.Pour the egg mixture into the sauce, whisking until smooth.
Add in all but 1/2 cup of cheese and stir until melted.
11. Add the seasonings. Do not under-salt (You can taste the mixture to see if you need more salt.)
12. Pour in the cooked, drained macaroni and stir to combine~ Ready to serve!
Hannah’s Favorite Cornbread
~Hannah Doris
1 Cup cornmeal
1 stick of butter (melted)
Small can of cream corn
2 eggs
8 oz. sour cream
1 Cup sharp cheddar cheese (grated)
2 Tbls. Water
½ tsp. salt
¼ tsp. pepper
Mix all ingredients thoroughly.
Our into greased 8x8 cooking dish.
Bake at 400 degrees for about 40-45 minutes.
Ovens vary so check it after about 35 minutes with a knife or toothpick.
~Hannah Doris
1 Cup cornmeal
1 stick of butter (melted)
Small can of cream corn
2 eggs
8 oz. sour cream
1 Cup sharp cheddar cheese (grated)
2 Tbls. Water
½ tsp. salt
¼ tsp. pepper
Mix all ingredients thoroughly.
Our into greased 8x8 cooking dish.
Bake at 400 degrees for about 40-45 minutes.
Ovens vary so check it after about 35 minutes with a knife or toothpick.
Russian Tea
~Hannah Doris
Great for Christmas Season!
3 Cups Sugar
2 Cups Tang Orange drink mix
½ Cup Lipton instant tea
2 tsp. cinnamon
1 tsp. ground cloves
½ tsp. ginger
Mix all ingredients very well.
Store in air tight container.
~Hannah Doris
Great for Christmas Season!
3 Cups Sugar
2 Cups Tang Orange drink mix
½ Cup Lipton instant tea
2 tsp. cinnamon
1 tsp. ground cloves
½ tsp. ginger
Mix all ingredients very well.
Store in air tight container.
To make tea, mix 4 tsp. of mixture in 1 cup of boiling water.
Optional: Stir with cinnamon stick
See handouts for other recipes that was tasted today!
VIDEO coming soon!!!!!!!!!!!
