1/4 c butter
2 tbsp butter
1 tbsp olive oil
1 c diced onion
2 c cornbread muffin crumbs (Jiffy)
2 c uncooked elbow noodles
1/4 c all purpose flour
1 c half and half
1 c milk
1/2 tsp salt and pepper
1/2 tsp cinnamon
1 lb sharp cheddar cheese, grated
1 1/2 c diced granny smith apples
Preheat oven 350. Melt 2 tbsp butter & heat olive oil in medium
skilled over medium heat. Add onion and saute, 5 min. Add cornbread
crumbles, stir to combine. Remove from heat.
Prepare macaroni according to box.
In medium saucepan, melt remaining butter. Add flour, cook 2 min.
Slowly whisk in half and half and milk; stir until mixture has
thickened. Season with salt and pepper and cinnamon. Slowly add grated
cheese. Mix in noodles and apples. Stire and pour in greased dish and
top with cornbread mixture.
Bake 30-35 minutes.
Potatoes Au Gratin - KTB
Ingredients:
4 large baking potatoes
4 tbsp butter
salt and freshly ground pepper
1/2 cup grated parm
1/2 cup gruyere
1/4-1/2 cup heavy cream
1 cup shredded cheddar
Preheat oven to 375. Peel potatoes and cut into thin slices. Wash thoroughly with cold water to remove excess starch; pat dry. Butter a heatproof baking dish and put a layer of sliced potatoes on the bottom. Cut butter into small pieces and place some on potatoes; season with salt and pepper and sprinkle with some cheese over it. Continue layering until all the potatoes are used, finishing with cheese. Pour heavy cream over casserole; cover with foil. Bake 1 hour or until potatoes are soft. (Time depends on what type of dish you use.) Remove foil 10 minutes before serving to brown top. Serve immediately and indulge. :)
Courtesy of my "Philadelphia Main Line Classics" cook book.
Seasoned Sweet Potato Puree - Jess
2 cups chicken stock
1 tbsp brown sugar
1 tbsp salt
1 tbsp black pepper
1 pinch grated nutmeg
2 sweet potatoes
2 tbsp heavy cream
1/2 lemon, juiced
In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.
Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.
