Wednesday, February 27, 2008
It was okay
--Creole Macaroni and Cheese
Creole Macaroni and Cheese
Passport To Flavor Copyright 1993
½ cup butter or margarine
1 package (12 ounces) elbow macaroni I used Smart Taste
1 can (14 ½ ounces) Cajun stewed recipe tomatoes
1 teaspoon salt
½ teaspoon white pepper
1 tablespoon all-purpose flour
1 can (12 fluid ounces) evaporated milk I used evaporated 2% milk
2 cups shredded sharp Cheddar cheese I used Cabot's 50%
In large skillet, melt butter. Add macaroni, tomatoes, salt and pepper. Cook 5 minutes stirring occasionally. Add 1½ cups water; bring to boil. Cover and simmer 20 minutes or until macaroni is tender. Sprinkle in flour; blend well. Stir in evaporated milk and cheese. Simmer 5 minutes, stirring occasionally, until cheese is completely melted. Serve immediately.
4 to 6 servings
This is from a Del Monte pamplet cookbook. I couldn't find the Cajun tomatoes so I used tomatoes with zesty mild green chiles and added some 'Cajun spice'. I goofed up a little since I thought this called for a pound of pasta. I had a 14.5 ounce box so I added some pasta rings to make it a pound. Then when I added the water, I thought, this is not enough water and then I realized my mistake so I added more water. I thought the pasta was sort of gummy. It was okay but I wouldn't make it again. Not with 1/2 cup of butter or margarine - I didn't notice that until it was too late. Oh well, we just had this and salad and I used 'healthy' pasta and low-fat mik and cheese.
Of course, I have a head cold so maybe you shouldn't trust my judgement.
I'm supposed to go grocery shopping tonight but I have nothing planned for next week. Last night I sat there in a room with hundreds of cookbooks and came up with nothing. I might concentrate on sides this week and repeat some entrees.
Blast From The Past: Baked Pork Chops from September 2007. Those will be on the menu next week.
Question of the Day: Do you have any ideas or suggestions for recipes I might try next week?