Patti LaBelle’s Macaroni and Cheese

You can’t make a small amount of this. I usually buy a large foil lasagna pan at the store and take it to a potluck.

  • 1 tbsp vegetable Oil
  • 1 lb macaroni
  • 8 tbsp butter
  • 1 (seperate) tbsp butter
  • 1/2 cup muenster cheese, shredded
  • 1/2 cup mild cheddar cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded
  • 2 cups half-and-half
  • 8 oz. Velveeta cheese, cubed
  • 2 eggs, lightly beaten
  • 1/4 tsp seasoning salt
  • 1/8 tsp fresh ground pepper

Preheat oven to 350.
Lightly butter a 2 1/2 qt baking dish (or your foil pan)
Cook macaroni according to directions til it’s al dente – don’t overcook!
Melt 8 tbsp butter and stir it into warm macaroni
In a large bowl, combine all four shredded cheeses (NOT the Velveeta!)
Reserve 1/2 cup of the mixed shredded cheeses.
Mix the macaroni, the rest of the shredded cheeses, the Velveeta, the half-and-half, the salt and pepper, and the eggs, mix well.
Put it in your casserole dish/foil pan
Sprinkle with the reserved 1/2 cup cheese
Dot with the last tablespoon of butter
Bake 30-35 minutes or til the edges are golden brown and bubbly.

 

 

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Wonderful Slum*

For 2 people, scale it up for more.

  • 1/2 to 2/3 lb hamburger, divided and shaped into two thickish patties.
  • 2 slices of bread
  • Cheese- I like using 2-3 oz of cheap medium cheddar per person, since it’s going to be melted, and I use block cheese; shredded and high-end cheeses don’t seem to work as well.
  • 11 oz can corn, I like the kind with no added sugar.
  • 1 small bunch green onions, chopped
  • 1 4 oz can sliced black olives
  • 4-6 oz sliced mushrooms (optional)

Get everything ready. Sprinkle garlic salt on the hamburger patties and grill/broil/fry them (I use a Foreman grill because I like that.)

While the patties are cooking, toast the bread in the toaster.

Put a saucepan on medium heat, drain the corn and olives, put them in with the green onions. Heat til you can smell the onions.

If you use mushrooms, sauté them with a tiny bit of olive oil in a separate pan so you can drain the juices when they are done. Add to corn and olives.

When the toast is done, put a slice on each plate. When the hamburgers are ALMOST done, cut up the cheese pretty small, add to the corn pan, and turn the heat to low medium. Stir and keep an eye on this pan, you want to melt the cheese but not let it burn.

When the cheese is melted and mixed in with the corn/onions/olives/mushrooms, put a hamburger patty on each piece of toast and spoon half the cheese mixture over each, serve immediately.

*When I was dating Mr. Otter, I went over to his house when he was sick. I’ll cook dinner, I said, and went looking in his kitchen. Typical batchelor kitchen, all he had was bread, cheese, hamburger, a can of corn, a can of olives and spring onions. I made this (we started adding mushrooms later) and served it for dinner.

What’s this called? he said.

I don’t have a name for it, I just slum it all together (riffing on Pogo).

Well, it’s wonderful, he said. And so it was named.

Cows in Blankets

  • High quality hot dogs (my fav is Hebrew National)
  • Cheese of choice (for me, cheddar)
  • Croissants or bread sticks in a tube

Make a slit in each hot dog the long way.
Cut slices of cheese about 1/4 inch thick and 1/2 inch wide, a bit shorter than the hot dog.
Open the bread sticks or croissants, unstick them from each other, and wrap one around each hot dog in a spiral.

Put on cookie sheet and bake at recommended temperature from the bread wrapper for about the time it says; keep an eye on them, make sure they’re done and browned but not burned.

NOTE: A package of Hebrew National has seven hot dogs, the croissants or bread sticks usually have eight or ten…you can get creative with the extra bread…