Mac n’ Cheese Soup
1 1/2 cups dry elbow macaroni (6 oz.)
1/2 cup minced onion
1/4 cup minced celery
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
1 teaspoon dry mustard
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 cups whole milk
4 cups shredded sharp Cheddar cheese
1 tablespoon lemon juice
Salt to taste
2 tablespoons minced fresh chives
1/4 cup crumbled blue cheese
Cook macaroni in salted water according to package directions; drain and set aside. Saute`onion and celery in butter in large saucepan over medium heat until soft. Stir in flour to coat and cook 1 minute. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, then whisk in milk and warm through. Do not let it boil or base may become grainy. Add cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and salt; remove from heat. Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture. Makes about 7 cups serve with Buffalo Chicken “Fries”.
Buffalo Chicken “Fries”
1/3 cup hot sauce
1/2 stick unsalted butter, melted
1 tablespoon honey
1 pound boneless, skinless chicken breast halves,
sliced lengthwise into 1/2 inch wide strips,
seasoned with salt and pepper
1/3 cup flour
1/4 cup vegetables oil, divided
Whisk together hot sauce, butter, and honey. Toss chicken strips with flour in a plastic bag until coated; shake off excess flour. Heat 2 tablespoons oil in a large saute`pan over medium-high heat; add half the chicken strips, saute` until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips. Makes 4 servings
Melt-in-your-Mouth Biscuits
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 egg, unbeaten
2/3 cup milk
Sift flour, baking powder, salt, sugar, and cream of tartar into a bowl. Add shortening to the flour mixture and blend together until of cornmeal-like consistency. Pour milk into flour mixture slowly. Add the egg. Stir to a stiff dough. Knead 5 times. Roll to 1/2 inch thickness. Cut with 1 1/2 inch cutter or cut into squares and separate on the baking sheet. Bake on cookie sheet at 450º for 10-15 minutes.
