Misty Mamas

Misty Mamas Home Cookin'

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Here's a new recipe that Carol found recently - She says, "The first time you make the recipe, follow instructions exactly. Next time you can experiment with the cheeses". Bon Appétit
MACARONI AND CHEESE - THE FOOD LAB RECIPE - 4/1/2016
Why It Works
Just as fast as the blue box, but way, way better. Starting the pasta in cold water works just as well as adding it to already-boiling
water but cooks faster and with less energy. A combination of multiple thickeners and emulsifying agents—cornstarch,
evaporated milk, eggs, and American cheese—ensures an extra-gooey texture
with real cheese flavor.
Notes:
Use a good melting cheese or combination thereof, like American, cheddar, Jack, Fontina, young Swiss, Gruyere, Muenster, young provolone, and/or young Gouda. To reheat the pasta, add a few tablespoons of milk to the pan and cook, stirring gently, over medium-low heat until hot.
Yield:Serves 4 to 6 - Active time:5 minutes - Total time:15 minutes
Ingredients 1 pound elbow macaroni Kosher salt One 12-ounce can evaporated milk 2 large eggs 1 teaspoon Frank’s RedHot or other hot sauce 1 teaspoon ground mustard 1 pound extra-sharp cheddar, grated (see note above) 8 ounces American cheese, cut into 1/2-inch cubes (see note above) 1 tablespoon cornstarch 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks
Directions
1. Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes.
2. Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.
3. When the pasta is cooked, drain it and return it to the saucepan. Place over low heat, add the butter, and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topping with toasted bread crumbs if desired.

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PECAN TREATS - from April - made for our Mother's Day weekend concert - 5/11/13
I got this recipe from my friend, Judy. She got it from her mother. It's been a favorite in their family, and now, in ours. It's faster and easier to make if you have a 1" scoop to portion out the dough and the filling.

Crust:
1 – 3 oz. pkg. cream cheese
1 stick of butter or margarine
1 c. flour
Mix and shape into 24 balls. Press into mini cupcake pans.

Filling:
2 tsps. melted butter or margarine
1 egg
1 tsp. vanilla
Pinch salt
¾ c. chopped pecans
1 c. brown sugar
Mix and spoon into each crust. Bake 20 mins. at 350 degrees.

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RATATOUILLE - from April - 8/28/10 - A perfect summertime stew - A kind woman, Joyce - from NW Organic Farm - http://www.localharvest.org/northwest-organic-farm-M12026 - gave each of us Mamas a bag of fresh, organic veggies & fruits when we played at the Salmon Creek Farmers Market last week. Seeing the colorful eggplant & tomatoes, my daughter was inspired to make a delicious Ratatouille for supper tonight. Here is the recipe she used (adapted from a recipe at http://dinner-recipes.suite101.com/article.cfm/ratatouille_recipe - used by permission of E. Casey Lunny)

Ingredients:
• 1 medium sized onion, chopped
• 3 cloves garlic, minced
• 1 medium or large eggplant, diced (we used 4 small, Asian eggplants)
• 1 can stewed tomatoes (we used 1 lb. of diced, fresh tomatoes)
• 2 medium zucchini diced into large chunks
• add herbs as desired (try basil)
• olive oil (enough to sauté onion/garlic)
• salt and pepper to taste
Directions:
• Sauté the onion and garlic until tender
• Add eggplant and tomatoes, bring to simmer
• Simmer, covered for 15 minutes
• Add zucchini
• Simmer for 10-15 more minutes until vegetables are suitably soft
• Remove from heat
• Stir in the herbs, season to taste
Serve over:
• Rice
• Pasta
• Boiled, cubed potatoes

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VEGGIE LASAGNA - from Katherine - One of my daughters shared this fast and easy lasagna recipe with me. Sometimes I add spicy sausage, or leave it as is. You can use low-fat or non-fat cheeses and it still tastes great!

3 1/2 cups spaghetti sauce (one jar)
1 medium zucchini, shredded
a few handfuls spinach leaves (I use baby spinach)
6 uncooked lasagna noodles (I use the no-boil 3“ wide type)
1 cup light ricotta or small curd light cottage cheese
dash of nutmeg
1/4 cup grated parmesan cheese
3/4 tsp dried oregano leaves
or fresh herbs such as snipped basil leaves as desired
2 cups shredded light mozzarella cheese

Preheat oven to 350 degrees
Mix spaghetti sauce & shredded zucchini. Spread 1/3 of the mixture in an ungreased
11 x 7 baking dish. Top with 3 uncooked noodles. Mix the ricotta, parmesan cheese, oregano, dash nutmeg; spread over the noodles in the baking dish. Spread spinach leaves over the ricotta mix. Spread 1/2 of the remaining sauce mixture and top with 3 lasagna noodles. Top with remaining sauce & mozzarella cheese. Bake uncovered for 45-50 minutes or until bubbly. Let stand 10 minutes or so before serving.

Good food, good wine, good friends to share the meal--it doesn’t get much better~ ;-)

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SHRIMP DIP - from Carol's kitchen

1 8 ounce package Cream Cheese softened

¼1 cup mayonnaise or salad dressing

2 TB finely chopped onion (grated works well)

1-2 Tablespoons Catsup (sometimes I use cocktail sauce and 1/2 tsp sugar)

4-6 oz cooked salad shrimp or crab meat

(Bugle Chips are great for dipping. I also use Ritz or whole wheat crackers.)

Beat cream cheese, mayo onion and catsup until fluffy, then add shrimp. Refrigerate, then take out 15minutes before serving. Makes 2 cups of dip.

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ESTHER’S APPLE CAKE
(recipe from Esther Read, Eugene, OR 1974. Esther is Carol Harley’s close friend from the “child rearing years”).

1 ¼ cup oil
2 cups of sugar
BEAT ABOVE INGREDIENTS WELL
Add 2 eggs … beat well
Add 2 tsp. vanilla extract … beat well

COMBINE FOLLOWING INGREDIENTS:
3 cups of flour
1 tsp. soda
1 tsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt

Add these ingredients slowly to above oil/sugar/egg mixture - the mixture will become very thick, and may be too much for your electric mixer… be careful.

THEN, FOLD IN
3 cups thinly sliced apples and,
1 cup nuts (walnuts or pecans)

BAKE IN A 9” x 13” PAN, AT:
350 degrees F. for:
50-60 minutes on middle rack (depending on the pan – if using glass pan check the bottom to make sure it doesn’t burn)
Let cool, cut in large squares. Freezes real well.

Enjoy! - Carol 1/1999


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MAN-DO MEATLOAF - April's favorite stand-by

My mandolin strings are tough to change. Meatloaf is one of my husband, Pat’s favorite dishes. Whenever I need to have my strings changed – I make meatloaf for him. Here’s the simple recipe that I use (I have another, more complex one for special occasions!) It comes from “Better Home and Gardens New Cook Book” – 1976 edition – April

3 c. soft bread cubes (about 4 slices, cut into ½ in. cubes)
¾ c. milk
2 eggs
¼ c. finely chopped onion
¼ c. finely chopped celery (1 rib)
1 T. Worcestershire sauce
1 ½ tsp. salt
1/8 tsp. pepper
½ tsp. poultry seasoning
1 ½ lbs. ground beef
½ lb. ground pork (I use ground pork sausage)
½ c. chili sauce or ½ c. ketchup mixed with 2 Tbs. light corn syrup (I just use plain ketchup on top)

Preheat oven to 350 degrees.
Soak break cubes in milk. Add eggs, beat. Add onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly. Add beef and pork; mix well.
Form into 2 loaves and place them in a 13 x 9 x 2 in. baking pan (I bake it in one 9 ½ x 5 ½ in. bread loaf pan.)
Bake, uncovered, in 350-degree oven for 1 hour.
For glaze, spread loaves with chili sauce or ketchup mix (or plain ketchup). Bake 15 mins. longer. Makes 8-10 servings (feeds one hungry man for 2-3 days!)

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EYE OF NEWT SALAD - prepared by Carol - 11-17-2002
From Woman’s Day – November 2002

Low Fat
Makes 6 ½ Cups (I usually double it)

Prep: 15 minutes
Cost: $4.48

Planning Tip: Can be prepared through Step 1 up to 2 days ahead.

2 Cans (15 ½ oz each) black-eyed peas, rinsed
1 cup frozen or canned kernel corn
1 cup diced celery
½ small red onion, halved and thinly sliced
2 tsp minced garlic
1 Red Delicious apple (or other sweet, crisp apple), cut in 8 wedges, then in bite-size pieces
1 or 2 cans (11 oz) mandarin oranges, drained
½ cup bottled red wine vinegar and olive oil salad dressing
• I make more than the recipe calls for because I really like a lot of the tangy juice along with the salad. I make my own w/ ½ cup Red Wine Vinegar, ¼ cup Extra Virgin olive oil, 2 tablespoons sugar, ½ tsp dry mustard, spices if you want
2 tsp freshly grated lemon peel
2-3 Tbsp fresh lemon juice
1 cup fresh parsley leaves, chopped

1. Put all ingredients except the parsley into a large bowl and toss to mix and coat. DON’T toss too much as the black-eyed peas can get mushy. Cover and refrigerate for at least 30 minutes.
2. To Serve: Add parsley; toss to mix.

*per ½ cup: 101 calories, 3 g protein, 17g carbohydrates, 3g fiber, 3g fat (1 g saturated fat), 0 mg cholesterol, 250 mg sodium