Mac & Cheese with Style

Ingredients:

3 c       Macaroni

1 tin     Cream of Mushroom condensed soup

1 tin     Milk

2 tsp    Garlic Powder

70g      Asiago (diced or grated)

80g      Smoked Jarlsberg (diced or grated)

100g    Brie or Camembert dices up as best you can

½ c     Old (Sharp) Cheddar grated (if you’re feeling particularly schmancy, Applewood            

           smoked Cheddar is excellent!)

Pre-heat Oven to 400^o F

Boil up the macaroni.  While that’s cooking, mix the condensed soup, milk, sour cream, and garlic together and dice/grate the cheeses.

Drain the macaroni, once cooked, and put it in an oven-safe dish.  Pour in the mushroom sauce, Asiago, Jarlsberg, and Brie and stir.  Sprinkle the Cheddar on top and bake, uncovered, for 20 minutes.  Before taking it out of the oven, turn on the broiler and let it crunch up the cheese on top a little, just 5 minutes on the middle rack.

To be “grown-up” it’s a nice side for grilled chicken and goes well with a chilled chardonnay.

Happy Feasting!

Cream of Lime

This is perfect for a summer dessert but I'm inspired by the warm weather and the promise of Spring ...

Ingredients for Crust:

400g Graham Cracker Crumbs
1/2 c melted butter or margerine
1/4 sugar
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Ingredients for Filling:

1 pkg Lime Jello
1/4 c sugar
1 c boiling water
1 can evaporated milk (must be 2% ~ skim won't whip up as well)
3 Tbl Lemon Juice


Directions:

First things first - put the tin of milk in the freezer so that it gets ice cold.  It's hard to time as it all depends on what your refrigerator's setting is at.  Keep shaking it until it sounds pretty thick

While the milk is chillin', , ix all crust ingredients together and press into a 9 x 12 pan saving about 1/2 c of the crumb mix for later:

When you milk seems chilled it's time to prep the Jello, mix the powder, sugar, and boiling water in a bowl and set aside for later.  Get the milk and pour it into a bowl and beat on high until the milk is frothy and forms slight peaks.  Add the Jello mix and beat, then add the lemon juice while still beating.  Once everything is whipped up, pour mixture over the graham crust.  Sprinkle the graham crumbs that you set aside over the top and then put into the fridge to chill at least 3 to four hours.

Happy Feasting!