When it comes to making a batch of macaroni and cheese, Judy Miller tells us, “”I have attached my recipe that I always get tons of raves on because it is so creamy and not at all stiff or starchy.”
And a totally different tack is taken by Lake Stevens cook Marian Brocious. “Here is a recipe for macaroni and cheese requested by LDW of Arlington,” she says.
“It is from a Better Homes &Gardens Cook Book, and I have doubled and tripled this recipe with great results.”
Judy Miller’s creamy macaroni and cheese
1large package macaroni
2pounds medium cheddar cheese
4cans cream of mushroom soup, undiluted
2-4teaspoons minced fresh garlic or garlic powder
Red Robin seasoning salt or other seasoning salt to taste (optional)
Pepper to taste
Crackers
Cook macaroni according to package directions. While macaroni cooks, slice cheese and place on sides of a large baking dish, preferably Corning Ware, or several smaller dishes. Drain macaroni, rinse with cold water and drain well.
Turn into a large bowl and add undiluted soup, garlic or garlic powder, seasoning salt and pepper, mixing well.
Spoon about 1/3 of the macaroni mixture into the baking dish; cover with 1/3 of the cheese. Repeat layering twice. Crumble crackers over the top.
Bake at 350 degrees for 45 minutes to about 1 hour, depending on size of baking dish or dishes, until hot and bubbly.
Cookbook macaroni and cheese
1 1/2cups macaroni
Boiling water
3tablespoons butter
2tablespoons flour
1/2 teaspoon salt
Dash white pepper
2cups milk
8ounces processed cheese (such as Velveeta), cubed
Cook macaroni in boiling water until tender; drain. In a medium saucepan, melt butter and blend in flour, salt and pepper. Add milk and cook, stirring, until thick and bubbly.
Add cheese and stir until melted. Combine the cheese sauce and macaroni, turn into a greased 11/2-quart casserole and bake at 350 degrees 35 to 40 minutes.
Recipe can be doubled or tripled and baked in a larger casserole.
RSVP: Arch Whisman, please get in touch with me …
Bits and pieces: “For the lady who wanted wild huckleberry recipes,” Cathrine Emerson of Arlington says, “I used to use the huckleberry juice in place of lemon in my lemonades. It is quite tasty!”
SOS: Katrina Newhall asks, “Could someone please help me find two recipes my mother made when I was growing up? She had an amazing recipe for peanut-butter bonbons and for coconut bonbons.
“I don’t remember how easy or hard they were to make, or if she used a double boiler. All I remember was how delicious they were and that they were kept in the freezer.
“The only recipes I can find in my Betty Crocker cookbooks and online have funky ingredients like graham crackers, peanut butter and coconut together in the same bonbon, and I am looking for a peanut-butter bonbon recipe and a coconut bonbon recipe separately.
“I am looking for something super easy, if possible, and something truly yummy for the holiday season. My mother’s recipe box was damaged somehow and many of her wonderful recipes disappeared years ago.”
Katrina finishes with, “I would be appreciative and incredibly grateful to anyone who can help me out.”
How about it, Forum cooks? If you can share a recipe for a peanut-butter bonbon and/or a coconut bonbon that will match Katrina’s description, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code.
No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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