Beverly Jo Sanborn's Mac N' Cheese

This week is a week that deserved some comfort food!  So this post is for all my Sanborn relatives who love this Mac N' Cheese and for all my Marlow relatives who could use some comfort.

This is my Mother-in-Law's ultra simple, ultra yummy homemade mac'n cheese recipe.  When she showed me how to make it I really couldn't believe how basic it was.  She is requested to make this for every family event from the 4th of July to Thanksgiving.  And to be fair, she got it from her Mother, so I guess I should say this is my Grandmother-in-Law's recipe.  This recipe may go back to when my Mother-in-Law wore hot pants.

Ingredients

• 12 oz elbow macaroni
• 1 LB cheddar cheese, shredded
• 1 can evaporated milk
• paprika, salt, and pepper to taste

Directions

1. Cook macaroni according to package directions.
2. Layer the macaroni and the cheese in about three layers, in a 9 x 12 inch casserole.
3. Pour condensed milk evenly over the top.
4. Bake at 350 degrees for about 30 minutes.
5. If it starts to get to crispy on top cover with foil.

Home-made Garlic Mayonnaise Deviled Eggs:

For Mayonnaise:

• 2 garlic cloves
• kosher salt
• 1 egg yolk
• Salt and White Pepper
• 1 tsp lemon juice
• 1/2 cup vegetable oil

For Deviled Eggs

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1/4 tsp salt
• 1/8 tsp pepper
• Paprika to sprinkle on top

Directions

1. In a mortar pound garlic and salt into a paste.
2. Break egg yolk into small mixing bowl and season with salt and pepper.
3. Mix on medium low for about a minute, until the yolk becomes pale.
4. Add lemon juice and mix thoroughly.
5. Mix in garlic paste.
6. Mixing constantly on medium low add oil a drop at a time until it starts to thicken and then in a slow and steady stream, until thick and creamy.
7. Slice eggs in half and carefully scoop out yolk.
8. In a small bowl mash egg yolk and stir in mayonnaise, salt and pepper.
9. Spoon yolk back into eggs and sprinkle paprika over the top.

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Kale Chips

Ingredients

• 1 head of Kale
• 2 tsp olive oil
• Salt to sprinkle

Directions

1. Preheat oven to 275
2. Toss the Kale with the olive oil and salt
3. Bake 20 minutes, turning over halfway through

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Himalayan Chai

Ingredients

• 1 Tablespoon fennel seeds or several star anise
• 6 green cardamom pods
• 12 cloves
• 1 cinnamon stick
• 1 1/4 inch piece fresh ginger root, peeled and chopped
• 1/2 teaspoon black peppercorns
• 2 bay leaves
• 6 Tablespoons light brown sugar or honey
• 7 cups water
• 2 Tablespoons Darjeeling tea
• 1 cup milk

Directions

1. Place all ingredients except the tea and milk in a pot.  
2. Cover and boil over medium heat for 20 minutes.
3. Remove from the heat, add the tea leaves, and set aside for 10 minutes.
4. Add the milk and bring to a boil.
5. Strain the tea into teacups and serve hot. 

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Za’atar

Every morning I sit down at the breakfast table and inhale the aroma of my food for a moment before I begin eating.    The fragrance is nutty and exotic.  I close my eyes and hear the muffled murmur of the lunch crowd at Layla’s, where I first tasted za’atar on soft flat bread drizzled with olive oil and sprinkled with herbs and seeds.  Thyme, oregano, marjoram, sesame seeds, sumac, salt—za’atar comes in many combinations, depending on the country, the region, and even the household.  It is the flavor of the Levant and Arabia, and of Northern Africa.  It has been a staple in the Eastern and Southern Mediterranean since at least medieval times.  Traditionally dried in the sun, the mixture is then spread on dough and baked as bread, or used as a seasoning for meat and vegetables, or sprinkled onto hummus and yogurt or labneh.

I enjoy it every morning sprinkled on top of Greek yogurt swirled with olive oil.  I dip in cherry tomatoes and pita and … . Heaven.

You can buy the mixture already made at Middle Eastern and Indian markets or try making it yourself.

Tamale Pie

 

Photo Courtesy  flickr commons

Vintage Cookery: Chicken Tamale Pie, from 1958’s Sunset "Cooking with Casseroles"

• 1 fricassee chicken (about 4 LB), cut in pieces
• Onion, celery stock, and a few peppercorns
• 1 1/4 cups cornmeal
• 1 can mushrooms
• 3/4 cup ripe olives
• 3 green onions, sliced
• 1/2 green pepper, chopped fine
• 1 to 3 tsp. chili powder (according to your taste)
• 1 can tomato sauce
• Grated cheese

Place chicken, onion, celery stock, and peppercorns in a kettle, and cover with boiling salted water.  Cover, and simmer gently for 2 1/2 to 3 hours, or until tender.  Cool chicken in broth, then remove meat from bones, leaving it in large pieces.
Reheat broth and strain.  Measure 4 cups broth into top of double boiler, heat to boiling, and add cornmeal gradually, stirring until thickened.  Place over hot water and cook about 30 minutes.  Cool mush slightly, then use about 2/3 mixture to line a lage casserole or baking pan (9 by 12 inches). Place in the pan, distributing evenly the chicken meat, mushroom and liquor, olives, onions, and green pepper. Add chili powder to tomato sauce and pour over all.  Spread remainder of mush on top.  Sprinkle with cheese.  Bake in a moderate oven (350 degrees) for 40 minutes.  Serves 8 to 10.

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