Tag Archive | cooking

The Mac & Cheese my mom made.

This is my favourite recipe for Macaroni and Cheese, it’s from a 1958 Good Housekeeping pamphlet and the one my mom always made.

Susan’s Baked Macaroni and Cheese

1 TBSP of salt

½ lb of macaroni in 2 ½ inch pieces or elbow macaroni (about 2 cups)

(Mom used the big elbow macaroni not the tiny ones like ones in Kraft mac & cheese

1 small onion

2 TBSP of butter or margarine

1 TBSP of flour

¼ tsp of dry mustard

¾ tsp salt

Speck of pepper

2 cups of milk

½ l of Cheddar cheese (about 2 cups)

Topping:

¾ cup fresh bread crumbs (I leave these out because I don’t like them)

4 tsp of butter or margarine

  1. In a large kettle bring to boil 3 qts of water with 1TBSP of salt.

Start heating oven to 400 degrees. Grease 1 ½ qt casserole

  1. Drop macaroni into boiling water; boil, uncovered, stirring often with fork, about 9 minutes

Or until piece rubbed between fingers parts fairly easily.

  1. Meanwhile, mince onion, (about 4 tsps) put in double boiler with 2 TBSP of butter. When butter is melting, stir in flour, mustard, salt and pepper; cook until smooth and hot, stirring often.
  2. Slice about 3/4 s of the cheese right into the sauce; stir until the cheese is melted. ( if preferred, slice or grate cheese ahead, using medium grater)
  3. When the macaroni is tender, drain into colander; turn into casserole. Pour cheese sauce over macaroni, tossing lightly with fork so that all the macaroni gets nicely coated. Top with rest of cheese.
  4. Toss bread crumbs with 4 tsp of melted butter. Sprinkle over the cheese.
  5. Bake uncovered; 20 minutes.

Makes 4 servings as a main dish and 6 when served instead of potatoes.

For 2 servings:

Use the following ingredients: 1/3 lb of cheese, 1 1/3 cups raw macaroni, 1 TBSP of minced onion, 4 tsps of butter, 2 tsps of flour, ¼ tsp of dry mustard, ½ tsp of salt, speck pepper, 1 1/3 cups of milk. ½ cup fresh bread crumbs, and 1 TBSP butter. Bake in 1 qt casserole at 400 degrees for 20 minutes.

Yuletide treat – Pineapple Pickle

Don’t knock it until you try it!

Pineapple Pickle

2 #2 ½ cans of pineapple chunks
1 cup cider vinegar
1 cup brown sugar
2 cinnamon sticks 
20 whole cloves

Drain pineapple, reserving the liquid.
Add liquid to other ingredients and boil for 10 minutes
Add Pineapple and simmer for 10 minutes longer
Remove spices
Seal in hot sterilized jars or refrigerate until ready to use. 

Serves 6-8

Warning when we made this for Thanksgiving and Christmas there is never any left to store. The longer you wait before serving the better the spices will do their job. So make the day before at least.