Stone Soup - Recipes from Stone Family Members
Recipe
Mémé's Macaroni and Cheese
|
Ingredients
For 4:
½ lb. uncooked macaroni – elbows (about 2 cups) 1 small onion, minced 2 tbsp butter or margarine 1 tbsp flour ¼ tsp dry mustard ¾ tsp salt speck of pepper 2 cups milk ½ lb. cheddar cheese (about 2 cups), grated ¾ cup fresh bread crumbs 4 tsp butter or margarine For 2: 1 1/3 cup uncooked elbows 1 tbsp minced onion 4 tsp butter or margarine 2 tsp flour ¼ tsp dry mustard ½ tsp salt speck of pepper 1 1/3 cups milk 1/3 lb. cheese, grated ½ cup fresh bread crumbs 1 tbsp butter or margarine |
Instructions
The following amounts follow the recipe for 4:
Bring 3 quarts water to a boil with 1 Tbsp salt (optional). Drop macaroni into boiling water and boil, uncovered, for about 9 minutes. Put minced onion in a double boiler with 2 tbsp butter. While the butter melts, stir in the flour, mustard, salt, and pepper. Slowly stir in milk, cook until smooth and hot, stirring often. Add about ¾ of the grated cheese to the sauce; stir until the cheese is melted. Drain the tender macaroni in a colander then turned into an ovenproof, greased, casserole dish. Pour the cheese sauce over the macaroni, tossing lightly with a fork til all macaroni is coated. Top with the rest of the cheese. Toss the bread crumbs with 4 tsp melted butter. Sprinkle the bread crumbs over the cheese. Bake, uncovered, at 350 degrees for 20 minutes. No photograph is included because we all know what macaroni and cheese looks like. |
Toad in the Hole
|
This makes a super simple, inexpensive dinner and it's very filling. Veggies and gravy make it perfect.
- 6-8 uncooked sausages (usually a good quality British mild sausage is recommended, but I've used German and Italian sausage as well.) - 2 eggs - 3/4 c of liquid (this liquid can be all milk, which is what I usually use, or half milk, half good not too strong ale) - 1 cup all purpose flour |
Make the Batter
- beat the eggs until they are smooth and fluffy, or separate the yolk and add it to the milk, and whip the egg whites to stiff peaks. (this can make for fluffier batter, but I find it rises on its own well enough.) - mix milk (and yolk if you separated) and flour until smooth, and add in the ale. - Mix or fold in egg (don't beat too much) - Let rest for 25 minutes (I.E. go cook the sausage) Cook the sausage & Prep for baking (save off the drippings) - Prep the oven by pre-heating to 425 - If the sausage pan is capable of being put in the oven, remove the sausage after it is cooked and keep enough grease/drippings to well coat the bottom (1 - 2 teaspoons usually is enough) - if there isn't enough, add some butter or non-olive oil to keep batter from sticking. - if there is extra, use it to make gravy. If the pan cannot be put into the oven, pre-prep a baking pan, by putting it in the oven to warm it up. A cold pan will make the batter absorb more oil and the pudding soggy. Once heated, put the oil and drippings into the pan. They should be warm as well, if not, bring up to temperature. - When the pan and oil is hot, pour the batter in. It should sizzle if the pan is hot enough. - Place sausages in the batter and bake for 20 - 25 minutes. If all goes well, the the batter will puff up around the sausages, and the whole thing can be turned out onto a clean plate without sticking. Cut between the sausages, add gravy if you have it, and you're done. |