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. Nasir`s Mac and cheese
Ingredients 2 cups uncooked elbow macaroni 1/4 cup butter or margarine 1/4 cup flour all purpose 1/4 teaspoon black peeper and 1/4 teaspoon mustard(powder) 1/4 teaspoon Worcestershire sauce 2 cups milk 2cups shredded or cubed cheddar cheese 2 cups milk 1-Heat oven to 2- while macaroni is cooking , melt butter over low heat in a saucepan , stir in flour ,salt , pepper , mustard , and Worcester sauce ,,cook over medium low heat , stirring , until smooth and bubbly . 3- remove from heat , stir in milk , heat to boiling , stir in cheese ,,cook until cheese melts . 4- drain macaroni , gently stir macaroni into cheese ,, pour into casserole .. bake uncovered 20 to 25 minutes until bubbly.
Fruit cakes Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich homemade version can be incredibly delicious. The South, with it`s great love for baking cakes, has offered many fruitcakes through the years. In Mary Randolph`s "The Virginia Housewife" (1824), there is a recipe for "A Rich Fruit Cake" with a pound cake batter and 9 pounds of assorted raisins, currants, almonds, and citron. "Mrs. Hill`s New Cookbook" (1872) gives recipes for five, including a "Cheap Fruitcake," "Confederate Fruit Cake," and "Black Cake." Generally, fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years. Have It Your Way... Fruitcake-Making Tips · To prevent overbrowning, line the bottom and sides of the pan with foil. If you leave extra foil overlapping the sides, it will be easier to remove the cake. · When baking, set the fruitcake pan in a baking pan (13x9-inch) half-filled with water to prevent burning around the edges. · Let fruitcake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. · For long-term storage, bury the linen and foil wrapped fruitcake in a tin filled with powdered sugar. Fruitcake Recipes and Related Cakes and Cookies Spiced Dark Fruitcake Ingredients: · 1 package spice cake mix (2 layer size) · 1 package (3 3/4 ounces) instant lemon pudding mix · 2/3 cup apricot nectar · 1/4 cup Apricot syrup · 1/2 cup vegetable oil · 4 large eggs · 1 cup chopped dates · 1/2 cup chopped candied cherries · 1/2 cup chopped candied pineapple · 1 cup chopped walnuts · Glaze, optional · 1 cup sifted powdered sugar Preparation: In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot syrup, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving. Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners` sugar; drizzle over fruitcake before serving, if desired. Source: sothernfoodabout.com |
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1 small loaf of country-style bread (about 2-3 days old), cut into large cubes Sea salt and freshly ground black pepper Place the cucumber, red onion and tomatoes in a large bowl and add the bread. Mix well with your hands and season with salt and pepper. Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil. Give it a good stir, then cover and leave in the fridge overnight for the flavours to mellow. The bread should feel moist but not soggy. Serve as a starter or salad, or with grilled or roasted meat. From Tony and Giorgio, by Tony Allan and Giorgio Locatelli |
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Cheese Omelet (Cooking for 2)
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