Monthly Archives: September 2015

Over the Rainbow Macaroni and Cheese


Posted by Erik


Over the Rainbow Macaroni and Cheese

How can you go wrong with five cheeses, four if you don’t consider Velveeta cheese. This dish does not turn out the same without it. The other four cheeses

Mix together in a casserole dish:
4 cups cooked Elbow Macaroni (1 lb dry)
1/2 Stick Butter, cubed
6 oz Muenster cheese, cubed
6 oz Mild Cheddar cheese, cubed
6 oz Sharp Cheddar cheese, cubed
6 oz Monterey Jack cheese, cubed
12 oz Velveeta, cubed
2 cups Half and Half
2 eggs, beaten or 1/2 cup yolk-free egg product
Salt and Pepper to taste

Mix all ingredients together in an oven safe dish. I have a beautiful Spanish cazuela that enhances this recipe. Bake at 350° until hot and bubbly, about 30 to 40 minutes. Recipe can be cut in half. The whole batch makes a lot. Crush some packaged crackers on top for an interesting twist. Try grating some cheddar cheese on the top.


Spanish Rice


Posted by Erik

Spanish Rice

2 tbs. Vegetable oil
1 lb. Lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked rice
2 tsp. chili powder
1 ½ cups water
1 tsp. seasoned salt
½ tsp. ground cumin
½ tsp. ground black pepper
1 can (8 ounces) tomato sauce
1 can (14 ¼ ounces) whole tomatoes, drained and chopped

In a large skillet, heat the oil over medium heat.  Add the beef, onion., and green pepper, cooking until the meat is browned; drain liquid.  Stir in remaining ingredients; reduce heat, cover, and simmer for 20 minutes or until rice is tender.