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♦ WEDNESDAY, NOVEMBER 12, 2008
2B
Macaroni and Cheese ~ America’s comforting casserole
\From staff reports
When it comes to comfort
food on a chilly day, nothing
beats macaroni and cheese,
and it’s one of America’s
great meatless main dishes.
There are many popular
packaged mixes, but if you
want to create your own
home version, here are some
good ways to start.
First, there’s an old clas
sic. This comes from Kraft,
and uses Velveeta. If you
don’t use Velveeta use the
store brand process cheese,
because it’s the smooth tex
ture that counts here.
Baked Macaroni ft
Cheese
8 servings, 1 cup each
1 pkg. (16 oz.) elbow mac
aroni, uncooked
1/4 cup (1/2 stick) butter
or margarine
1 egg
2-1/2 cups milk
1/2 lb. (8 oz.) Velveeta
Pasteurized Prepared
Cheese Product, cut up,
divided
2 cups Kraft Shredded
Cheddar Cheese, divided
paprika
Preheat oven to 350°F.
Cook macaroni as directed
on pkg. Meanwhile, cut but
ter into small pieces; place
in bottom of 13x9-inch bak
ing dish.
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Fresno Pork Roast, from the Pork Checkoff, combines pork with orange, cinnamon, pineapple and cloves
Pork roast recipes
orange juice concentrate
and honey, mixing well.
Fill roast cavity with rice
mixture. Place the remain
ing rice mixture in a small
baking dish. Dot the rice
stuffing with butter. Brush
roast with some of the orange
juice mixture. Continue bak
ing roast and rice for 30 min
utes or until meat thermom
eter registers 155 degrees F.
(Allow about 20 minutes per
pound total cooking time).
Brush occasionally with the
orange juice mixture. Let
roast stand for 10-15 min
utes to allow juices to set.
Carefully transfer roast
to a warm serving platter.
Garnish with orange slices
and cranberries, if desired.
Serves 16
Roasted Peppered
Pork Loin
2-4 pound boneless single
loin pork roast
1-2 teaspoons garlic pep
Beat egg and milk with
wire whisk until well blend
ed; set aside. Drain maca
roni. Spoon half of the maca
roni over butter in baking
dish; sprinkle with 1 cup
each of the Velveeta and
Cheddar cheese.
' Addhalfoftheeggmixture.
Repeat layers of macaroni,
Velveeta, Cheddar cheese
and egg mixture. Sprinkle
lightly with paprika.
Bake 15 min. Remove from
oven; stir until well blended.
Bake an additional 15 min.
or macaroni mixture is until
heated through and top is
golden brown.
Aunt Matilda's
Macaroni and
Wisconsin Choose
Here’s a great one from
Wisconsin that makes use of
the microwave.
. 1 package (8 ounces)
elbow macaroni. Cheese
Sauce Supreme:
1 cup milk
2 1/2 tablespoons flour
2 tablespoons butter
1 cup (4 ounces) shredded
Wisconsin Cheddar cheese
Salt and pepper to taste '
Cooking Directions:
Pour 4 cups hot water
into 3 quart covered glass
casserole. Add dash of salt;
cover. Microwave on high
power for 10 minutes. Stir
in macaroni. Microwave an
per
1-2 teaspoons dried rose
mary, crushed
Cooking Directions
Preheat oven to 350
degrees F. Coat pork with
garlic pepper and rosemary;
place in shallow pan. Roast
for 40 minutes to 1 hour
(20 minutes per pound), or
until internal temperature
is 150 degrees F. Remove
from oven and let rest for 5
to 10 minutes before slicing
to serve.
Serves 8 to 10.
Serving Suggestions
Make the oven Work for
you to create this satisfy
ing meal. Simple seasonings
enchance the pork without
overpowering it. Serve with
roasted potato wedges, scal
loped tomatoes, green salad
with blue cheese vinaigrette,
and a loaf of crusty French
bread.
Roasted Rack of
Pork
additional 7 minutes. Let
stand 3 to 4 minutes; drain
well. Stir in prepared cheese
sauce, mix well and pour
into 2 quart souffle dish.
Microwave on high power
for 5 minutes. Top with
additional shredded cheese
if desired. Microwave on
high for 2 to 3 minutes until
cheese melts.
Cheese Sauce Supreme:
Combine all ingredients,
in order listed, in food pro
cessor bowl or blender jar.
Process until smooth. Pour
mixture into 4 cup batter
bowl, or 1 1/2 quart glass
casserole dish. Microwave
on high for 4 to 5 minutes,
stirring once during cook
ing time. Stir mixture just
before serving.
Variation: Wisconsin
Gouda or Fontina cheese
make a wonderful sauce
for fish or chicken dishes
and can be substituted for
Cheddar.
Tip: Mixing sauce ingredi
ents in the blender or food
processor eliminates contin
uous stirring and insures a
smooth mixture.
Recipe © 2008 Wisconsin
Milk Marketing Board, Inc.
Cheesey Baked Ziti
From ilovepasta.org,
which is a great site , here’s
a recipe that livens things
up with Italian flavor.
1 pound Ziti, Rigatoni,
Mostaccioli or other medi
1 bone-in pork loin roast,
4-5 pound, chine bone
removed
2 garlic cloves, crushed
Coarsely ground black
pepper
Cooking Directions
Heat oven to 350 degrees
F. Trim excess fat from pork
loin and trim extra meat
from between rib bones. This
is called “Frenching” the
bones; you can also ask your
butcher to do this). Rub all
surfaces with crushed gar
lic and sprinkle generously
with black pepper.
Place pork roast, bones
up, on rack in shallow roast
ing pan. Roast for 1- 1 1/2
hours, until meat thermom
eter inserted reads 150-155
degrees F. Remove roast
from oven, let rest about 10
minutes. Cut between rib
bones to serve.
Serves 6
Fresno Park Roast
3 pound boneless loin
roast
FOOD
um pasta shape, uncooked
Vegetable oil cooking
spray
1 onion, chopped (about
1 cup)
2 garlic cloves, minced
1 14.5-oz. can low-sodium
diced tomatoes, drained
1 15-oz. container low-fat
ricotta cheese
2 cups shredded low-fat
mozzarella cheese
1/4 cup grated Parmesan
cheese
1/2 cup skim milk
1/3 cup chopped Italian
parsley
1/3 cup chopped fresh
basil (or 1 tbsp. dried)
1/2 tsp. black pepper
1/4 tsp. salt
Prepare pasta according
to package directions. Drain
and set aside in large bowl.
Preheat the oven to 400°
F.
Spray a non-stick skillet
with vegetable oil cooking
spray. Heat oil over medium
heat. Add onions and saute
until tender, about 5 min
utes. Add garlic and saute 1
more minute. Remove from
heat. Stir in tomatoes.
Place ricotta cheese,
1 1/2 cups of the mozza
rella cheese, 2 tbsp. of the
Parmesan cheese and milk
in a food processor or blend
er. Process until smooth.
Add the tomato and cheese
mixtures, parsley, basil and
pepper to the cooked pasta.
Toss well to combine.
1 tablespoon sugar
2 tablespoons cornstarch
6 ounces canned pine
apple juice
6 ounces orange juice
Dash of salt
Dash of ground cloves
2 tablespoons lemon juice
1 pint fresh strawberries,
hulled and sliced
Place roast in a shal
low roasting pan. Bake at
350 degrees F. for 60 to 90
minutes, until meat ther
mometer inserted registers
155-160 degrees F. Remove
roast from oven, let stand
10 minutes before slicing.
Meanwhile, combine sugar
and cornstarch in medium
saucepan. Stir in pineapple
and orange juices and cook,
stirring, over medium heat,
until mixture bubbles and
thickens. Remove from heat
and stir in salt, cloves and
lemon juice. Serve roast
with sauce, and garnish with
strawberries.
Spray a 2 1/2 to 3 quart
(an 8 or 9 x 12-inch oblong
dish works well) baking dish
with vegetable spray. Spoon
the pasta mixture into the
dish. Sprinkle with remain-
November Chores
November is near
ly half over already and
Thanksgiving is just around
the corner. Our thoughts
will soon turn to jingle bells,
Christmas lights, and a baby
born in a manger. There are,
however, some things we can
be doing right now in the
yard and garden.
November is an ideal time
to begin planting woody orna
mentals in most of the South.
Actually, anytime during the
plants’ inactive or dormant
season between November
and February is good. Fall
conditions are more condu
cive to active root growth
and plant survival because
of cooler temperatures and
adequate rainfall.
Mulch your shrubs now for
winter protection. Suitable
mulch materials are hay,
grass clippings, pine bark
or hardwood material, pine
straw, or leaves. Placing a
generous amount around
each plant will help protect
roots against winter cold.
But beware-too much mulch
can encourage root rot. Two
to four inches is all that is
necessary.
Finally, be sure plants go
into the winter season with
adequate moisture. Water
only when the soil feels dry
to the touch a couple of inch
es down.
November is also a good
time to complete a soil test
in your garden and flower
beds. For just a few dollars,
you can know exactly what
to do to your soil to give
your plants the best oppor
tunity to thrive. The pH of
the soil determines the avail
ability of essential nutrients.
Most likely, your soil will
need lime, since pHs are nor
mally on the low side here in
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From Page iB
NO ADDITIVES! NO PRESERVATIVES!
Just the great taste of 100% Premium Angus Beef.
Hand cut & trimmed in our markets! That’s not what
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Tim Lowii
Garden
Columnist
■MM jlakSw
WKMsSSBn.
b73 East If> * fT4M77
2073 Pio Nono Ave. • Macon, GA 31204
Hours: Mon-Sat B:3oam-9pm • Sun 9am-Bpm
478-743-8100
We Accept Food Stamps A WIC
HOUSTON HOME JOURNAL
ing 1/2 cup mozzarella and 2
tbsp. Parmesan cheeses.
Bake at 400° F for 20
minutes, or until lightly
browned.
middle Georgia. Lime takes
months to break down and
do its work in the soil, so
applying it now is crucial.
Remember to plant cool
season annuals such as pan
sies, violas, flowering cab
bage and kale, snapdragons,
dianthus, swiss chard, and
mustard. Container plant
ings of these can be espe
cially nice.
November is time to
plant bulbs such as daffo
dils for early spring color.
Be sure to purchase variet
ies that are suited for our
middle Georgia climate. As
you peruse the flower cat
alogs, be sure to look for
varieties that are specifically
described as “hardy in the
South.” Otherwise, you will
certainly be disappointed.
Good luck with your fall
plantings!
Tim Lewis is a Georgia
Green Industry Association
Certified Plant Professional,
gardening writer, former
Perry High School horticul
ture instructor, and former
horticulturalist at Henderson
Village and Houston Springs.
He and his wife, Susan, own
and operate Lewis Farms
Nursery located on Hwy 26
two miles east of Elko, where
he was horn and raised. He
can be reached at(478)954-
1507 or timlewisl@alltel.
net.
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