tag:blogger.com,1999:blog-11291056.post111994003731679741..comments2023-08-27T06:41:10.014-05:00Comments on ArmyWifeToddlerMom: Where I am from.....Unknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-11291056.post-1120440367830660522005-07-03T20:26:00.000-05:002005-07-03T20:26:00.000-05:00I know what you mean about having to learn how to ...I know what you mean about having to learn how to cook by paying attention. My Grandmother (Mammaw) cooked that way and her yeast rolls were to die for. Mama and I would go down to the farm every Tuesday until I started school. Mammaw would always cook a pan of yeast rolls for lunch and I'd have two or three with my meal and a couple drizzled with honey from the jar that always sat on the table for dessert. Mama never could cook yeast rolls like Mammaw's and this frustrated her no end.<BR/><BR/>At some point later in life, I decided I was going to learn how to bake bread. Real from scratch, knead and let rise bread. After I could get a couple of loaves to turn out consistently I played with the recipe until I had a pretty good approximation of Mammaw's yeast rolls. Mama finally forgave me..... ;-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11291056.post-1120275767683744362005-07-01T22:42:00.000-05:002005-07-01T22:42:00.000-05:00Annette - almost exactly how I ate it growing up -...Annette - almost exactly how I ate it growing up - and super easy! When we got married, I discovered friend husband had some other kind that involved "crust". Now I cook the pasta about 2 minutes short of al dente, mix with the suace, pour into a baking pan, top with a bunch of cheddear and bake about 20 minutes at 350 - we're all happy - crust plus easy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11291056.post-1119976860033758872005-06-28T11:41:00.000-05:002005-06-28T11:41:00.000-05:00Here's my Mom's recipe for mac n' cheese. It's fai...Here's my Mom's recipe for mac n' cheese. It's fairly quick because it does not require any time in the oven. It's just a bechemel sauce with cheese that can be flavored as you like. If you use really good cheddar cheese, you don't need much seasonings, but the seasonings can be adjusted to taste.<BR/><BR/> 1 lb pasta (cooked al dente, your choice of a shaped pasta, I like the small penne or curled elbow, my boys love the wagon wheels)<BR/><BR/>Cheddar sauce<BR/>4 tablespoons butter<BR/>4 tablespoons all-purpose flour<BR/>2 cups whole milk (2% works, it just takes a bit longer for the sauce to thicken)<BR/>2-3 cups cheddar cheese (the more chesse the cheesier the sauce)<BR/>salt & pepper to taste<BR/>1/8 to 1/4 tsp nutmeg (optional)<BR/><BR/><BR/>Melt butter in sauce pan, add flour whisking to mix, cook a few minutes over medium flame. (this will help the eliminate the flour flavor), add milk and whisk until thickened. Add salt, pepper and nutmeg. Add cheese and stir until melted.<BR/>Add pasta and stir, then serve with your choice of sides.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11291056.post-1119972104441034502005-06-28T10:21:00.000-05:002005-06-28T10:21:00.000-05:00Throw in some sawmill gravy and cathead biscuits a...Throw in some sawmill gravy and cathead biscuits and I'll be over to supper. Damn, now I'm hungry.Grey Bikerhttps://www.blogger.com/profile/06675437777519008583noreply@blogger.comtag:blogger.com,1999:blog-11291056.post-1119964081598993752005-06-28T08:08:00.000-05:002005-06-28T08:08:00.000-05:00Love these recipes you have...Here's one from my M...Love these recipes you have...<BR/><BR/>Here's one from my Mom...<BR/><BR/>1/2 pound elbow macaroni<BR/>4 Tbsp butter (REAL Butter, not veggie oil)<BR/>2 eggs<BR/>6 ounces evap. milk<BR/>1 tsp salt<BR/>1/2 tsp black pepper<BR/>3/4 teaspoon dry mustard<BR/>10 ounces sharp cheddar, shredded<BR/><BR/>Boil the macaroni like the<BR/>package directions state-<BR/>(My Mom always uses salted water).<BR/><BR/>While the pasta is boiling, cut the butter into <BR/>pats, so it melts faster in the next step.<BR/>cook the pasta until its al dente and drain.<BR/>(drain it very well)<BR/> <BR/>Put the macaroni back in the pot and add the <BR/>butter, use a wooden spoon to toss.<BR/><BR/>Using a wire whisk, beat the eggs and evap. milk, then add the salt, pepper, and mustard. Stir the mixture into the macaroni and slowly add the cheese. Continue to heat on low, and do not stop stirring, or you'll end up with that dreaded "noodle stick" that h@mburger he!per is famous for. <BR/><BR/>Keep stirring until the sauce becomes creamy, for about 3 or 4 minutes. The key is keeping your heat low enough to not scorch the cheese/milk.nEohttps://www.blogger.com/profile/13953352081656703576noreply@blogger.comtag:blogger.com,1999:blog-11291056.post-1119963968656347252005-06-28T08:06:00.000-05:002005-06-28T08:06:00.000-05:00My wife makes excellent fried chicken. I think it ...My wife makes excellent fried chicken. I think it was part of her Kansas upbringing.Contagionhttps://www.blogger.com/profile/18247082489343057341noreply@blogger.comtag:blogger.com,1999:blog-11291056.post-1119962029307314332005-06-28T07:33:00.000-05:002005-06-28T07:33:00.000-05:00I know what you mean about Fried Chicken... messy ...I know what you mean about Fried Chicken... messy but good! Love my moms. Mine is ok. Might try the buttermilk soaking.vw bughttps://www.blogger.com/profile/18087316768090892945noreply@blogger.comtag:blogger.com,1999:blog-11291056.post-1119958232280846752005-06-28T06:30:00.000-05:002005-06-28T06:30:00.000-05:00That sounds yummy and I might even be able to do t...That sounds yummy and I might even be able to do that. Let me know when you get that mac n cheese going.<BR/><BR/>Potato salad...I could live without. Fried chicken and mac n cheese, you're calling my name!Anonymousnoreply@blogger.com