Frank's Chalmatian Macaroni & Cheese
1-1/2 pounds #7 macaroni, broken in half and cooked al dente
3 whole eggs, well beaten
1/3 cup finely minced parsley
1 stick salted butter, softened
1 cup pre-chopped seasoning veggies
1 cup evaporated milk
2 cups medium-sharp cheddar cheese, shredded
1 cup Swiss cheese, shredded
3/4 cup Velveeta cheese, shredded
3/4 cup petit pois green peas, drained
2 teaspoons Sprinkling Spice or your favorite Cajun seasoning
1 teaspoon fresh-ground black pepper
Start off by placing your cooked macaroni (which you've thoroughly drained) in a buttered casserole dish and thoroughly mixing in the 3 beaten eggs and the parsley.
By the way, because the cheese in this dish is going to harden and stick to everything, you might want to make this recipe in a disposable aluminum pan. Just a suggestion.
Now, in a 3-1/2 quart saucepan, melt the butter over medium-low heat and saut the onions and celery until they fully wilt and soften.
At this point, stir in the evaporated milk and cook it into the butter and seasonings until everything is blended well.
Then, a little at a time, start adding the cheeses to the sauce (first the cheddar, then the Swiss, and finally the Velveeta).
By the way, use only half of the cheddar in the sauce-the other half goes over the top of the macaroni.
The one thing you want to be sure of is to stir constantly as you add the cheeses so that they don't stick to the saucepan and burn.
Incidentally, keep the heat on medium-low as you blend the sauce.
Next, quickly whisk into the pan the green peas, season the cheese sauce with Sprinkling Spice or Cajun seasonings and black pepper to taste, and pour the creamy mixture over the casserole dish of macaroni.
Don't be afraid to re-mix everything thoroughly, though.
When you figure that the blend is just right, evenly sprinkle the second cup of grated cheese over the top of the macaroni, place the pan into a 350 degree preheated oven, and bake for 35-45 minutes or until the cheese on top is melted and golden brown.
Here's a chef's hint: Before serving, I suggest you also slide the dish under the broiler for a few minutes to toast the cheddar on top of the macaroni.Then call ya' Momma ova' and enjoy.
Down-Home Naturally N'Awlins Corn Muffins
1/3 cup softened margarine
2 cups plain yellow cornmeal
1 cup all purpose flour
4 tsp. baking powder
tsp. baking soda
1 tsp. salt
1/2 tsp. granulated sugar
2 cups cultured buttermilk
2 whole eggs
1 can shoe peg corn, completely drained
1 stick salted butter, melted
First, preheat the oven to 450 degrees. Then with your index finger spread a liberal amount of margarine around in each of the muffin cups to completely coat them. Then slide the muffin pans into the oven and allow them to come up to heat. Caution: When it's time to handle them later, be very careful! They'll be exceptionally hot!
Meanwhile, in a large bowl mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Then transfer the dry mix to a sieve and sift it back into the mixing bowl to evenly distribute all the ingredients.
Then in a separate bowl, combine the buttermilk, eggs, corn, and melted butter and whisk them together until well beaten.
When that's been accomplished, gently pour the buttermilk mixture into the flour mixture and stir everything together until uniformly blended with a wooden spoon (don't over stir, though-you want to leave the mix slightly lumpy!).
Then when you're ready to bake, carefully remove the muffin pans from the hot oven and pour in the batter so that it fills the tins about half way or so. All that's left is to slide the pans into the preheated oven for about 20 minutes or until the tops turn crunchy and crusty and a toothpick inserted into the center of a muffin comes out clean.