The Ultimate Macaroni, Cheese and Peas

HMC staff

Ingredients:

6 ounces of dried whole-grain elbow macaroni (2 cups)

2 tablespoons of butter, 2 cups of all purpose flour, half teaspoon of dry mustard, quarter teaspoon of salt, 1/8 teaspoon of black pepper, 1.5 cups of fat-free milk, 1 cup of shredded reduced fat sharp cheddar cheese, 1 cup of shredded part-skin mozzarella cheese, One (15 ounces) sweet peas, drained; 2 tablespoons of seasoned fine dry breadcrumbs, 2 tablespoons of grated Parmesan cheese, 2 teaspoons of butter, melted

Directions:

Preheat oven to 425°. Cook macaroni according to package directions; drain. Cover and keep warm. Meanwhile for cheese sauce, milk the 2 tablespoons of butter over medium heat. Stir in flour, mustard, salt and pepper until combined. Add milk all at once. Cook and stir for five minutes. Cook and stir for two more minutes. Remove from heat. Add cheddar and mozzarella cheeses, stirring until cheese is melted and sauce is smooth. Stir cheese sauce and canned peas into macaroni. Pour into greased, 2 quart baking dish. Combine breadcrumbs, Parmis on cheese and 2 tablespoons of melted butter in small bowl. Sprinkle over macaroni. Bake 20 minutes. Let stand for 10 minutes before serving.

Hobo Hamburgers

Annah Grace Morgan

Ingredients:

1.5 pounds of ground beef, one cup of cracker crumbs, one egg (beaten), 1/4 cup of lemon juice, one cup of grated cheese, 2 teaspoons of Lawry’s Seasoned Salt, four medium red potatoes (sliced), 1 large onion (sliced thin), 1 bag of baby carrots

Directions:

Preheat oven to 350°. In a large bowl, combine ground beef, cracker crumbs, egg, lemon juice, cheese and house seasoning. Mix well. Shape into patties. Place each patty onto two layers of heavy duty foil (enough to cover and close). On each patty, place potatoes, onions and carrots. Seal foil tightly and cook and preheated oven for 45 minutes.

“Granny’s” homemade yeast rolls

Wanda Johnson

Ingredients:

Three-quarters cup of sugar

Three-quarters cup of oil

2 packages of yeast

4 cups of warm water

Self-rising flour - most of a 5-pound bag - enough for a stiff batter

Directions:

Mix and let rise until double in bulk. Put portion on floured board and knead until rolling and cutting consistency. Cut and put in muffin pans and let rise in a warm place about one or two hours (or more). Place in hot oven, about 350°, and bake until slightly golden. Store remainder of dough in refrigerator and use as needed. Makes four dozen.

This recipe was given to me by Randy‘s mother, Fannie Jo Windsor-Johnson. She got it from her mother-in-law, Ada Pritchett Johnson. The roles have been enjoyed by five generations including our grandchildren. Everyone was so thrilled when they found out Granny (Fannie Jo) had made her rolls. I hope that it becomes a favorite in your family too.

Recipes from Shepherd’s Cove Hospice can be found in “Homecooked Memories, Volume IV” written by Hospice of Marshall County – Shepherd’s Cove Hospice.

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