MAM'S MEALS

1 pound uncooked pasta 1/2 cup soft bread crumbs 1 tablespoon butter 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk salt and pepper, to taste 4 cups (1 pound) shredded cheddar cheese Preheat oven to 350ºF. Grease a 3-quart casserole. Cook the pasta in a large pot of boiling, salted water until al dente. Drain and set aside the pot. For topping: In a small skillet, melt 1 tablespoon of butter, add the bread crumbs, and sauté for 1 to 2 minutes. Remove and set aside. For sauce: In a heavy, medium saucepan, melt 3 tablespoons of butter over low heat. Stir in the flour with a whisk and cook for several minutes, stirring occasionally. In a separate saucepan, heat the milk to almost boiling, and add it to the butter and flour. Cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Put one–third of the macaroni in the bottom of the casserole. Cover it with one–third of the cheese, then pour one–third of the sauce over the chee...

INGREDIENTS: 1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple GLAZE: - 2 cups powdered sugar - 1 1/2 tablespoons milk DIRECTIONS: Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Olive Garden Alfredo Sauce 1 pkg Pasta (penne or fettuccine) 1 stick of butter 1 clove of minced garlic 1 pint of heavy cream 1 cup of fresh Parmesan cheese 2 tbsp cream cheese 1/4 tsp salt 1/2 tsp white pepper Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Just like Olive Garden.

1 1/2 lb ground beef 1 Tbsp dried minced onion flakes 1 (16oz) can refried beans 1 package taco seasoning 3 (10oz) cans enchilada sauce 12 (6-inch) corn tortillas 3 cups shredded cheddar cheese Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray. In a large skillet, brown ground beef. Drain fat. Return meat to skillet. Stir in onion flakes, refried beans and taco seasoning.  Cook over low heat until thoroughly heated. Set aside. Heat enchilada sauce in saucepan over medium heat. Pour one cup of sauce in bottom of 9x13-inch pan. Wrap tortillas in a wet paper towel. Microwave for 45-60 seconds, until tortillas are soft.  Brush tortillas with enchilada sauce on both sides. Spoon approximately 1/3 cup meat mixture down center of each tortilla. Top with one tablespoon of cheese. Roll up tortilla and place seam side down in 9x13-inch pan. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Top with remaining cheese. Bake for 15...

A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner. I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults. Step 1 So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this...

SCONES Printed from COOKS.COM 4 c. flour 1 c. sugar 2 tsp. cream of tartar 2 tsp. baking powder 1 tsp. baking soda 1/2 lb. butter, at room temperature 2 eggs and milk to make 1 c. 1 c. raisins or berries Sift dry ingredients and add butter. Cut in until well mixed. Add eggs and raisins or berries. Mix by hand only until dry ingredients are wet. Some times a tiny bit of milk needs to be added if too dry. Spoon onto greased sheet. Bake at 310 degrees for 20 minutes. Makes 12 to 16.

Title: FUNNEL CAKE Categories: Breads, Penndutch Yield: 1 batch ... 1 1/3 c Flour 1/4 ts Salt 1/2 ts Soda 2 T Sugar 3/4 ts Baking powder 1 Egg; beaten 2/3 c Milk; or more as needed Oil; for frying Sugar, confectioners Into a large bowl, sift together the dry ingredients. In another bowl, beat the egg and milk together. Add to the dry ingredients, and beat until smooth. 1 in of oil heated to 375 Drop batter in hot oil with large funnel