Recipes

Always good—mac and cheese

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 Baked Macaroni and Cheese
1 (16 oz.) package macaroni
2 lbs. American cheese, cubed
1 (8 oz.) Swiss cheese, cubed
1 medium green pepper, chopped
1 medium onion, chopped
1 (2 oz.) pimientos, drained, diced
4 eggs
4 cups milk
1 tsp. salt
½ tsp. pepper
¼ tsp. paprika
Cook macaroni according to package directions. Drain and rinse in cold water. Add cheeses, green pepper, onion and pimientos. Combine eggs, milk, salt and pepper; pour over macaroni mixture and mix well. Pour into two greased 13x9x2-inch baking dishes. Sprinkle with paprika. Bake, uncovered at 350° for 30 to 35 minutes or until bubbly and browned. Yields 18 (3⁄4 cup) servings. Susie Gingerich, Clark, Mo.

Chicken Macaroni
4 cups chicken, diced
2 cups macaroni, uncooked
1 ½ cup milk
2 eggs
½ lb. grated cheese
½ onion, chopped
1 (10.5 oz.) can cream of mushroom soup
1 (10.5 oz.) can cream of chicken soup (or homemade chicken gravy)
Mix all ingredients and store in baking dish in refrigerator overnight. Sprinkle with buttered crumbs and bake 1 hour at 350°. Yields 12 servings. Lilly Ann Miller, Keytesville, Mo.

Sour Cream Noodle Bake
1 (8 oz.) package egg noodles
1 lb. ground beef
2 tbls. butter
1 tsp. salt
Pepper to taste
¼ tsp. garlic salt
1 cup creamed cottage cheese
1 cup sour cream
6 green onions, chopped
3⁄4 cup shredded cheddar cheese
1 (8 oz.) can tomato sauce
Cook noodles according to package directions and drain. Sauté meat in butter until beef loses its redness. Add seasonings and tomato sauce. Simmer 5 minutes. Combine cottage cheese, sour cream, onions and noodles. Alternate layers of the noodle mixture then meat mixture in a greased 2-quart casserole dish ending with meat. Sprinkle shredded cheese over top. Bake in 350° oven for 25 minutes until cheese is melted. Yields 6 servings. Georgia Robinson, Greentop, Mo.

Macaroni Salad
1 lb. macaroni
1 green pepper
1 onion
4 carrots
1 (14 oz.) sweetened condensed milk
1 cup white vinegar
1 cup sugar
2 cups mayonnaise
1 tsp. salt
¼ tsp. pepper
Cook macaroni according to package directions. Drain and cool. Chop green pepper, onion and carrots. Mix with macaroni. In a separate bowl, add condensed milk, vinegar, sugar, mayonnaise, salt and pepper. Mix well. Pour mix over macaroni and stir. Refrigerate. Yields 8 to 10 servings. Jane Crowe, Hunnewell, Mo.

Macaroni Cheese Casserole
1 (7 oz.) package macaroni
1 (14 oz.) can condensed milk
1 (10.5 oz.) cream of mushroom soup
½ lb. Velveeta cheese, cubed
½ stick butter, melted
Cook macaroni in salted water until tender. Drain. Add milk, mushroom soup and cheese. Mix well. Stir in ½ stick butter. Pour mixture into a 9x12-inch casserole dish and bake in a 350° oven until bubbly and lightly browned. Yields 8 servings. Ella Shetler, Madison, Mo.

Creamy Baked Macaroni
1 2⁄3 cup elbow macaroni
1 cup milk
½ tsp. ground mustard
1 ½ cups (6 oz.) cheddar cheese
1 (10 oz.) can cream of chicken soup
1 tbls. chives, minced
¼ tsp. hot pepper sauce
1 tbls. butter, melted
2 tbls. dry bread crumbs
Cook macaroni; drain. Combine soup, milk, chives, mustard and cheese in a large bowl. Stir in macaroni and cheese. Spoon the mixture into a greased, shallow, 2-quart baking dish. Combine bread crumbs and butter. Sprinkle over top. Bake uncovered at 350° for 25 to 30 minutes or until heated through and bubbly. Yields 4 to 6 servings. Dortha Strack, Cape Girardeau, Mo.

Macaroni Twist Pizza Casserole
1 lb. ground chuck
1 small onion, chopped
1 (8 oz.) package twist macaroni
1 (15 oz.) jar spaghetti sauce
¼ cup water
1 (6 oz.) package mozzarella cheese
1 package pepperoni, sliced
Cook ground chuck with onion. Drain. Cook macaroni according to package directions. Drain off water. Stir spaghetti sauce and water into meat, macaroni and onion. Put in shallow pan or dish, top with cheese and pepperoni. Bake at 375° for 25 minutes until cheese is melted. Yields 4 to 6 servings. Marlo Bockting, Morrison, Mo.

Fine Fish

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https://www.youtube.com/watch?v=mO-UdYY475c

Golden Catfish Fillets

3 eggs

¾ cup all-purpose flour

¾ cup cornmeal 

1 tsp. garlic powder

½ tsp. salt

½ tsp. pepper

5 (4 to 8 oz.) catfish fillets

Oil for frying

In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture. Heat ½ inch of oil in a large skillet; fry fish over medium-high heat for 3 to 4 minutes on each side or until fish flake easily with a fork. Yields 6 to 8 servings. Kathy Gingerich, Clark, Mo.

Catfish Chip Fry

1 (4 oz.) package potato chips, crushed to about 1 cup

¼ tsp. garlic salt

1⁄3 cup butter, melted

2 to 2 ½ lbs. catfish (fillet)

½ cup shortening

Combine crushed chips and garlic salt in a shallow pan. Dip fish fillets into melted butter and coat with chips. Preheat 10-inch skillet, uncovered with shortening over medium heat for 3 minutes. Add fish fillets and brown on both sides. Cover and reduce heat to low. Simmer for 30 minutes. Remove cover and fry five more minutes. Yields 4 servings. Rose Mary Petersheim, Clark, Mo. 

Golden Fish Fry

¼ cup flour

1 tsp. paprika

1 tsp. salt

Dash of pepper

2 lbs. fillets (catfish or fish of choice)

¾ cup butter

1 cup almonds, thinly sliced

¼ cup lemon juice

¼ cup parsley, chopped 

Combine flour, paprika, salt and pepper in a shallow pan. Coat the fillets evenly with mixture. Preheat 10-inch skillet with ½ cup of butter, over medium-low heat until butter is completely melted and bubbly. Add fillets and sauté 4 to 5 minutes per side or until fish flakes. Melt remaining ¼ cup butter in skillet. Add almonds and sauté until browned. Add lemon juice and parsley. Pour over fish. Yields 6 to 8 servings. Mari Petersheim, Clark, Mo.

Crispy Fried Catfish

2 cups self-rising cornmeal

1 tbls. garlic powder

1 tbls. dried parsley

6 (8 oz.) farm-raised catfish fillets

1 cup buttermilk

1 tsp. salt

2 tsp. ground black pepper

2 tsp. ground red pepper (if desired)

Vegetable oil

Combine cornmeal, garlic powder and parsley in a shallow dish. Dip catfish in buttermilk allowing excess to drip off; sprinkle with salt and peppers and dredge in cornmeal mixture. Pour 2 inches of oil into an electric skillet or Dutch oven; heat to 375°. Fry fillets two at a time for 3 to 4 minutes or until they float. Drain fillets on paper towels. Serve immediately. Yields 6 servings. Kristy Blanchard, Sheldon, Mo. 

Baked Catfish

3 to 4 lbs. dressed catfish

1 ½ tsp. salt

4 tbls. butter

3 slices bacon
(optional)

Clean, wash and dry the catfish. Rub the inside of fish with salt. Place catfish in a greased baking pan. Brush with melted butter and lay slices of bacon over the top of fish. Bake at 350° for 40 to 60 minutes or until fish flakes easily with a fork. If fish seems dry during baking, baste occasionally with drippings or butter. Serve immediately on hot platter. Yields 6 servings. Martha Powell, Centralia, Mo.

Catfish Stew

1 (3 lb.) catfish, dressed

2 slices bacon, chopped

1 cup corn

1 cup tomato juice

½ medium onion, chopped

Place catfish in kettle. Cover fish with salted water; add bacon. Boil gently until fish flakes easily. Remove fish, reserving stock. Add corn, tomato juice and onion to reserved stock. Remove bones from fish flake. Return fish to stock. Cook over low-heat until thickened; stirring constantly. Yields 4 servings. Ida Shetler, Madison, Mo.

Oven-Fried Catfish

2 lbs. catfish fillets

1 tbls. salt

½ cup milk

1 cup dry bread crumbs

¼ cup butter or margarine, melted

Heat oven to 500° If fillets are large, cut into serving pieces. Stir salt into milk. Dip fish into milk, then coat with bread crumbs. Place in a well-greased, 13x9x2-inch baking pan. Pour melted butter or margarine over fish. Place pan on rack that is slightly above middle of oven. Bake uncovered for 10 to 12 minutes or until fish flakes easily with a fork. Yields 6 servings. Dortha Strack, Cape Girardeau, Mo. 

Fish for One

¼ lb. fish fillet

½ tbls. butter

1 tsp. lemon juice

Salt

Pepper

Arrange fish on glass serving plate, dot with butter. Sprinkle fish with lemon juice and season with salt and pepper as desired. Cover with plastic wrap. Cook in microwave oven covered, on full power, for 1 to 2 minutes or until fish flakes easily with fork. Remove excess liquid using paper towels. Yield 1 servings. Ella Shetler, Madison, Mo. 

Pan-Fried Catfish

1 ½ to 2 lbs. catfish 

1 egg, slightly beaten

½ cup milk

¼ cup flour

¼ cup cornmeal

½ tsp. salt

¼ tsp. black pepper

1 tsp. taco seasoning (optional)

Cut fish into serving-size pieces. In a small mixing bowl, combine milk with beaten egg. In another bowl, mix dry ingredients. Dip fish into milk mixture, then into dry mixture. Fry in pre-heated skillet, with ¼ cup oil. Fry 8 to 10 minutes on each side. Yields 6 to 8 servings. Mrs. Henry Yoder, Clark, Mo.

Fort Knox Fish Fillets

½ cup butter

¼ cup flour

2 ¼ tsp. salt

¼ tsp. nutmeg

¾ tsp. dry mustard

1 ½ cups milk

1 ½ tsp. lemon juice

1 (4 oz.) cup shredded cheese

2 to 3 lbs. fish fillets (your choice, fresh or thawed)

In a 1-quart sauce pan, melt butter over medium-low heat. Stir in flour, salt, nutmeg and mustard until smooth. Add milk gradually, stirring until thickened. Add lemon juice and cheese. Stir until cheese is melted; remove from heat. Place fish fillets into buttered 10-inch skillet or 13x9-inch baking pan. Pour cheese sauce evenly over fish. Bake uncovered in preheated 350° oven for 45 to 55 minutes. Yields 4 to 5 servings. Liz Petersheim, Clark, Mo. 

 

This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

 

Potatoes recipes will be featured in the September issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by April 12, 2013. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:

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