PW Homemade Mac & Cheese

4 cups dry macaroni
1 egg, beaten
1/4 cup butter
1/4 cup flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (or more to taste)
1 lb. cheddar or other desired cheese, grated
1/2 tsp. salt (or more to taste)
1/2 teaspons seasoned salt (or more to taste)
1 tsp. ground black pepper

Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. (If you're in a hurry & don't want to bake the macaroni and cheese, cook it now until it's done.) Drain.

In a small bowl, beat the egg.

Preheat oven to 350 degrees F & butter a large oval or rectangular baking dish.

In a large pot, melt the butter & sprinkle in the flour.

Whisk it together over med-low heat. Cook for 5 minutes, whisking constantly. Don't let it burn.

Pour in the milk.

Add the mustard & whisk until smooth. Cook for 5 minutes or until very think, whisking constantly. Reduce the heat to low.

To temper the egg, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.

pour the egg mixture into the sauce, whisking until smooth.

Add in all but 1/2 cup of the cheese & stir until melted.

Add the seasonings. Taste the sauce & add more as needed. Do not undersalt or you'll regret it the rest of your life!

Pour in the cooked, drained macaroni & stir to combine.

Serve immediately or pour into the baking dish & top w/the remaining cheese.

Bake for 20-25 minutes, or until bubbly & golden on top.

Spring Rolls/Egg Rolls

1 lg. shallot, sliced
2 carrots, grated
4 scallions, sliced
2-3 tsp. garlic, minced
1 cup sliced bamboo shoots
2 tbsp. soy sauce
2 tbsp. sugar
1 tsp. white pepper
1 pkg. egg roll OR spring roll wrappers

FOR EGG ROLLS: 1 lbs. cooked meat (crumbled pork, diced chicken, etc.)
2 cups shredded cabbage

FOR SPRING ROLLS: 3 1/2 oz. dried bean-thread vermicelli or rice sticks.
chopped cilantro
Put noodles in a lg. bowl of warm water & soak until soft & translucent (about 12-15 mins.). As the noodles become pliable, spread them out w/your fingers to ensure quick, even soaking. Drain noodles of as much water as possible. Chop w/kitchen shears so they are easier to handle. Put noodles & next five ingredients in a lg. bowl, along w/the cilantro. Mix w/your hands til well mixed. Add soy sauce, sugar & pepper, mix well. Set a dry wok over med-hi heat. Add noodle filling mixture & stir-fry until the veggies release their moisture & become tender & noodles are soft & clear; about 4 minutes.
Transfer filling to a large bowl & let it cool at room temperature. Gently separate the spring roll wrappers from the pack. Keep the wrappers covered w/a dampened paper towel as you make the spring rolls. Place 2 wrappers, one on top of the other, on a flat work surface. Place about 3 tbsp. of filling in the center of wrapper. Fold & moisten edges w/water to seal shut.

Deep fry at 360-375 degrees for about 3 minutes.

FOR EGG ROLLS: simply cook meat & then add to cabbage, remaining veggies, soy sauce & spices. Fill egg roll (or wonton) wrappers & seal. Cook the same as Spring Rolls

Mexican Fondue

1 cup beer
1 tbsp. lemon juice
1 small can chilles
1/2 red bell pepper, diced
1 lb. Monterey Jack cheese, shredded
2 tbsp. flour
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. salt
tortilla chips for serving

In a heavy medium saucepan, heat beer over high heat until it foams. Add lemon juice, chilles, and bell pepper.
Reduce heat to medium. Toss cheese w/flour & spices & then add to the pan 1 handful at a time, stirring to melt each handful. Transfer to a warm fondue pot. Serve w/tortilla chips.

variation: add one medium tomato, peeled, seeded & chopped at the same time as the bell pepper.

Easy Green bean Side dish

1 lb green beans (steamed to desired crunch)
1/2 cup italian dressing
1/2-1 cup sliced almonds

Mix and serve. Super easy and most want more!

Freezer Alfredo Fettucine

8 oz. cream cheese, cut into bits
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz. fettucine
spices to taste

cook & drain pasta. in a large saucepan combine cream cheese, parmesan, butter & milk, stirring constantly until smooth. add any spices you choose. Toss pasta lightly w/sauce, coating well.
Freezes very well.

Slow Cooker Spinach Artichoke Dip

Two 14 oz. cans artichoke hearts, drained
8 oz. cream cheese (can use low or non-fat)
1 cup real mayonnaise (can also use low or non-fat here)
1 cup grated Parmesan cheese
1 cup frozen spinach, thawed
cayenne pepper
dash of salt
freshly ground black pepper

Chop artichoke hearts in food processor, i usually chop one can very fine & leave the other pretty chunky.
Then mix together with cream cheese, mayo, cheese, spinach & spices. Use your discretion on the cayenne pepper, i usually add about half a palm-full, it still has some kick, but isn't unbearable.
Transfer to slow cooker & cook on LOW for 1-2 hours, or just put on "keep warm" *(if you have that setting) prior to serving.

Sundried Tomato Pinwheels

1/4 cup sundried tomato pesto
1 sheet frozen puff pasty (thawed)

Heat oven to 400F. Drain the pesto of excess oil. Unfold the pasty & spread pesto on top. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes. OR you can freeze for up to 2 weeks, thaw for 20-30 minutes in the refrigerator.
Slice the log into 1/4" thick rounds & place on a parchment-lined baking sheet, spacing about 1" apart. Bake until golden brown, 12-15 minutes.

Sour Cream Mashed Potatoes

9 large potatoes
6 oz. cream cheese
1 cup sour cream
1 tsp. salt
2 tsp. onion salt
1/4 tsp. pepper
2 tbsp. butter

Mash potatoes & add the above ingredients. Put in a greased 2 qt. baking dish & top w/butter. Bake at 350F for 30-45 minutes. Can be refrigerated & baked the next day, just up baking time to 1 hour.

Cheesy Baked Hashbrowns

I got this recipe from a local restaurant I worked at in HS. It's very similar to Cracker Barrels Hashbrown Casserole.

1 bag frozen shredded potato hashbrowns (or you can shred your own potatoes, obviously)
1 cup sour cream
1 can cream of chicken soup (though I've substituted cream of mushroom & cream of broccoli w/much success)
2 cups shredded cheddar cheese
salt & pepper to taste
1/2 onion, finely chopped
Rice Krispies cereal
4 tbsp. butter

Mix potatoes w/sour cream, soup, cheese, onion, salt & pepper.
Spread evenly in a greased 13x9" pan.
Top w/crushed Rice Krispies & several pats of butter.
Bake at 350F for 30-45 minutes or until top is beginning to brown & crisp.

you can easily make this ahead of time & refrigerate, just allow more time in the oven.