Monthly Archives: November 2012

Homemade Macaroni and Cheese

Side Dishes
  • HomemadeMacaroniCheese-Nov2012Nonstick cooking spray
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups 1-percent milk
  • 1/4 teaspoon ground red pepper
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 teaspoon salt
  • Cracked black pepper
  • 1 pound small penne pasta or macaroni, cooked, drained and kept warm
  • 3 cups shredded cheddar cheese
  • 3 cups shredded Parmesan cheese

Cook pasta per directions on the pasta box. In large Dutch oven, add butter and heat over medium-high heat until it melts. Whisk in flour, whisking until smooth. Whisk in milk, and cook until mixture is thickened and smooth, whisking constantly. Add ground red pepper. Stir in cream cheese and let melt. Season with salt and pepper. Add 2 cups cheddar and 2 cups Parmesan cheese. Once cheese is melted, remove from heat and stir in cooked pasta. Spoon pasta mixture into a 9-by-13-inch pan sprayed with cooking spray (or greased with a little butter). Top with remaining 1 cup cheddar and 1 cup Parmesan cheese. Broil until cheese is lightly browned, about 4 minutes. Let stand 10 minutes before serving. 

Easy Roast Turkey

Entrees
  • EasyRoastTurkey-Nov20121 fresh or thawed turkey
  • Vegetable oil 

Preheat oven to 325. Grease turkey with vegetable oil and place, breast side up, on a rack over a large broiler pan. Place in oven and roast, basting with the accumulated juices or oil every 30 minutes, for approximately 30 minutes per pound or until the internal temperature measures between 160 and 170. Cover loosely with foil if the turkey begins to get brown too early. Remove from oven, cover with foil and let stand for 30 minutes before carving.

Giblet gravy 

  • 3 tablespoons turkey drippings
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups chicken stock
  • 1/4 cup cooked turkey giblets, chopped
  • 1/2 tablespoons chopped fresh sage
  • Salt and pepper, to taste

Heat pan drippings in a large skillet over medium heat. Slowly add flour and stir until golden brown. Gradually whisk in chicken stock until blended and smooth. Stir in giblets, sage, salt and pepper. Bring to a boil, reduce heat and simmer for 8 to 10 minutes or until thickened.