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I love macaroni and cheese! I usually make mine from scratch, but here is a recipe that I am inclined to try that starts with boxed mac and cheese. I am intrigued by the addition of Mozzarella cheese and Ritz crackers, which I had never considered using in macaroni dishes. This recipe and the following cookie recipe comes from Sue Norbury of Trenton, Illinois.
Encore Mac & Cheese
(Submitted by Sue Norbury)
■ 1 pkg Kraft Deluxe 4 Cheese Mac & Cheese Dinner
■ 1/2 cup Kraft shredded mozzarella cheese
■ 1/2 cup Kraft shredded sharp Cheddar cheese
■ 1 egg, beaten
■ 1/2 cup milk
■ 1/4 cup Kraft Miracle Whip
■ 1/2 tsp seasoned salt
■ 1/4 cup Ritz crackers, crushed
■ 1 Tbsp butter, melted
Preheat the oven to 375 degrees. Prepare mac & cheese as directed on the package. Combine shredded cheeses and set aside. Beat egg, milk, Miracle Whip and seasoned salt with wire whisk until well blended.
Spoon half of the mac & cheese into a 2 quart greased casserole, cover with half of the cheese mixture; repeat layers. Drizzle with egg mixture. Mix cracker crumbs and butter together and sprinkle on top. Bake for 20 minutes.
When I make mac and cheese at home, we always have leftovers. When I reheat the leftovers in the microwave, I always add a little milk to keep the dish creamy and not too dried out.
This next recipe for cookies would be good to eat anytime, but I am thinking it would make a great addition to my Christmas cookie platter.
Coconut Oatmeal Cookies
(Submitted by Sue Norbury)
■ 2 cups sifted all-purpose flour
■ 1 cup granulated sugar
■ 1 tsp baking powder
■ 1 tsp baking soda
■ 1/2 tsp salt
■ 1 cup packed brown sugar
■ 1 cup Crisco shortening
■ 2 eggs
■ 1/2 tsp vanilla
■ 1 1/2 oats
■ 1 cup chopped walnuts
■ 1 cup flaked coconut
Sift the first 5 ingredients together. Combine brown sugar, shortening, eggs and vanilla–beat well. Stir into flour mixture. Add oats, nuts and coconut. Roll into 1 inch balls. Dip tops in granulated sugar. Place on an ungreased cookie sheet. Bake for 12 to 14 minutes at 375 degrees. Best if kept in an airtight container.
This recipe instructs you to use sifted flour. In the old days sifting flour was a crucial step. Flour needed to be sifted to break up any lumps in the flour and to remove any debris such as pieces of husks, seeds and even bugs. The flour you buy today is much better quality and does not always need to be sifted. However, sifted flour is much lighter than unsifted flour and is easier to mix into other ingredients when making batters and doughs. There are a couple times you really should sift the flour, and that would be when making angel food or sponge cakes, or if your flour has been sitting around for a while and seems to be packed. If you do not own a flour sifter, use a wire whisk or fine mesh mesh strainer to “sift” the flour.
I am looking for recipes to be used for Thanksgiving dinner, and it’s never too early to send in your favorite Christmas cookie recipe! If you have a recipe to share, please send to firstname.lastname@example.org or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!