January 1, 2014!! Wow, a new year has begun. Let's hope that is a happy and healthy year for everyone. I know that many people make a list of resolutions for the new year. And many have the same ones from year to year. The top resolution?? To lose weight/eat better, right. Well I hope that this little recipe will fit right along with this resolution. It is just a quick little slaw that is light and refreshing. My only problem is that I can't eat it. I have a pesky allergy to apples. But it doesn't stop me from making this. It smells wonderful and refreshing.Granny smith apples are so crisp and crunchy and add some crunchy celery and this little number will surely quench your church appetite.
The original recipe calls for sour cream, but I did not have any, a quick substitute of evaporated milk will surely be fine.
Apple Celery Slaw
1/4 c evaporated milk
3 TBSP olive oil
1 tsp dijon mustard
1 TBSP lemon juice
2 stalks celery, thinly sliced into matchsticks
1 granny smith apple, cut into matchsticks
Combine the first 4 ingredients into a medium sized bowl. Add the celery and apple sticks. Toss until everything is well coated. Store in an airtight container in the refrigerator.
Happy Mother's Day!
I was lucky enough to have an amazing mom. She was famous for making delicious lasagna, meatballs, pork and sauerkraut, pineapple upside down cake and macaroni and cheese. Well, maybe not famous, but in my eyes she was.
I am sharing her macaroni and cheese with you today. It may not be glamorous or gourmet, but it was what I grew up with and whenever I make it, I think of her.
1 lb elbow macaroni
3 TBSP butter
3 TBSP flour
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 block of cheddar cheese, cubed
Mom always used Cracker Barrel extra sharp white cheddar in the red package, so, use that, it is the best!
Cook the macaroni according to package direction. Rinse in cold water to stop cooking.
Meanwhile, in a medium saucepan on medium high heat; melt the butter. When the butter is melted, whisk in the flour to make a rue . Slowly whisk in the milk. Add the dry mustard, salt and pepper. While stirring, drop in the cubed pieces of cheese, and continue stirring until all of the cheese is melted. Add the cooked macaroni to the cheese mixture and mix until thoroughly combined, getting all of the cheesy goodness into the macaroni. Pour the mixture into a greased 9x12x3 pan. Bake in a 375 degree oven for 30 minutes or until golden brown.
