I know it seems like 2020 has lasted for years, but we’re actually only five full months in. Don’t ask me how that happened. I hope you’re all staying safe and being careful.
This month I’m sharing three recipes that are easy to make and generally well-received by everyone (i.e., picky eaters). If you have a recipe (or more than one) that you’d like to share, email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include your contribution!
Macaroni and Cheese
This one comes courtesy of my father
12 oz. elbow macaroni
6 T. butter
6 T. flour
3 c. milk
12 oz. sharp cheddar cheese, grated
salt and pepper
Cook macaroni al dente according to package directions; drain well.
Preheat oven to 350 degrees. Melt butter in a large pan over medium heat (I use the same pan I used to make the macaroni). Add flour and whisk for a full minute. Add milk and continue to whisk sauce until slightly thickened. Add cheese and stir until cheese is melted and sauce is smooth. Add salt and pepper to taste.
Add cooked macaroni and stir until well coated. Pour macaroni and cheese into a greased casserole dish and sprinkle with breadcrumbs to your liking (my family prefers seasoned breadcrumbs). Bake for about 35 minutes or until nice and bubbly.
1 loaf frozen bread dough, thawed
2 eggs, separated
1 T. grated Parmesan cheese
1 T. olive oil
1 t. dried parsley
1 t. dried oregano
1/2 t. garlic powder
1/8 t. pepper
8 oz. pepperoni slices
2 c. shredded mozzarella cheese
4 oz. mushrooms, sliced, either cooked or canned
a handful of sliced pepperoncini
1 sm. red or green pepper, diced
other fillings of your choice
1 can pizza sauce, warmed
Preheat oven to 350 degrees. On a greased baking sheet, roll out bread dough into a 15 x 10″ rectangle.
In a small bowl, combine 2 egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder, and pepper. Brush over dough, using all of mixture.
Layer pepperoni, mozzarella cheese, and other filling ingredients (everything but the pizza sauce) on dough. Roll up from one of the long sides. Pinch seam and tuck ends under loaf.
Beat egg whites with a fork. Brush egg whites onto loaf.
Bake immediately for 35 minutes or until golden brown. Serve with pizza sauce.
Frozen Creamy Fruit Pops
1 1/4 c. frozen raspberries
1 1/4 c. frozen strawberries
1/4 c. honey
1 T. lemon juice
7 oz. plain Greek yogurt
2 T. buttermilk
Place first 5 ingredients in a food processor. Process until smooth.
In a large bowl, combine yogurt and buttermilk; stir until well-combined. Pour fruit mixture into yogurt mixture and stir gently until mixed. Divide mixture among 10 2-oz. pop molds. Top with the pop mold bases or make your own: put a foil lid on each pop and insert craft stick into yogurt mixture until it’s poking out about 1 1/2 in. Freeze completely.
Until next time,
P.S. I almost forgot! Cape Menace: A Cape May Historical Mystery is out! Thanks to everyone who preordered and if you didn’t, you can get your copy here: https://books2read.com/u/mv5ao6. You can order a paperback from Amazon, too!