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Rutherford Weekly's Favorite Reader Recipes 11-17-16

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Creamy Macaroni and Cheese Casserole

12 oz dry macaroni

¼ cup butter

¼ cup flour

1½ cups milk

1 cup light cream (about 10-12% MF)

½ teaspoon dry mustard powder

1 teaspoon onion powder

salt & pepper to taste

1 can condensed cream of cheddar soup (optional)

4 cups sharp cheddar, divided

½ cup fresh parmesan cheese

Preheat oven to 425 degrees. Cook macaroni according to package directions. Drain and run under cold water. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using. Toss cheese sauce & macaroni noodles together. Pour into a greased 9x13 pan. Top with remaining cheese. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.

Hash Brown Casserole

2 packages Frozen Hash Brown Potatoes 12 oz. (Southern Style)

2 cups sour cream

1 can cream of chicken soup

½ cup butter melted

1 tsp. salt

1 tsp. minced onion or onion powder optional

2 cups shredded cheddar cheese

2 - 3 cups Corn Flakes, crushed Mixed with ½ cup melted butter

Place your potatoes in a colander. Let set until thawed and drained. Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined. Add potatoes to mixture and stir until all combined. Place in 9x13 pan. Sprinkle on butter covered crushed Corn flakes. Bake uncovered at 350 for 40-50 minutes.

Slow Cooker Cranberry Sauce

1 package (12 ounces) fresh or frozen cranberries

2/3 cup sugar

1 seedless orange, peeled and sectioned

2 bay leaves

1 cinnamon stick

Place all ingredients in 4-quart slow cooker. Cover. Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well. Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.

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