Recipe Page

Traditional White Bread from allrecipes.com
 Delicious bread with a very light center with crunchy crust you may substitute butter or vegetable oil for the lard if you wish.
 Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 2 Hrs 30 Min
Servings Original Recipe Yield 2 - 9x5 inch loaves
 Ingredients 2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt 6 1/2 cups bread flour
Directions In a large bowl, dissolve yeast and sugar in warm water.
Stir in lard, salt and two cups of the flour.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves.
Place the loaves into two lightly greased 9x5 inch loaf pans.
Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C). Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutritional Information Amount Per Serving Calories: 187 | Total Fat: 2.7g | Cholesterol: 2mg

Beef Teriyaki---(from Allrecipes)

Ingredients

1 1/2 cups uncooked glutinous white rice

1 2/3 cups water

1 pound boneless beef sirloin steak (3/4 inch thick)

2 tablespoons cornstarch

1 (14 ounce) can beef broth

2 tablespoons soy sauce

1 tablespoon packed brown sugar

1/4 teaspoon garlic powder

4 cups fresh broccoli florets

Directions

In a saucepan bring water to a boil. 

Add rice and stir. 

Reduce heat, cover and simmer for 20 minutes.

Meanwhile, slice beef into very thin strips.

In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. 

Mix thoroughly.

In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.

Stir broccoli and cornstarch mixture into meat. 

Cook until mixture boils and thickens, stirring frequently. 

Serve over the cooked rice.

California Roll—(from Alton Brown and the Food Network)

Ingredients

Juice of 1/2 lemon

1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces

4 sheets nori

1/2 batch sushi rice, recipe follows

1/3 cup sesame seeds, toasted

1 small cucumber, peeled, seeded, and cut into matchstick-size pieces

4 crabsticks, torn into pieces

Pickled ginger, for serving

Wasabi, for serving

Soy sauce, for serving

Directions

Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. 

Cut nori sheets in half crosswise. 

Lay 1 sheet of nori, shiny side down, on the plastic covered mat. 

Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. 

Sprinkle the rice with sesame seeds. 

Turn the sheet of nori over so that the rice side is down. 

Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. 

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. 

Pull away the mat and set aside. 

Cover with a damp cloth. 

Repeat until all of the rice has been used. Cut each roll into 6 pieces. 

Serve with pickled ginger, wasabi and soy sauce.

Sushi Rice:

2 cups sushi or short grain rice

2 cups water, plus extra for rinsing rice

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. 

Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. 

Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. 

Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. 

Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. 

Fold thoroughly to combine and coat each grain of rice with the mixture. 

Allow to cool to room temperature before using to make sushi or sashimi.

Yield: 4 cups

Gyoza—(from Allrecipes)
Ingredients
1 tablespoon sesame oil
2 cups chopped cabbage
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground pork
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
Directions
Heat sesame oil in a large skillet over medium high heat.
Mix in cabbage, onion, garlic and carrot.
Cook and stir until cabbage is limp.
Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
Preheat vegetable oil in a large skillet over medium high heat.
Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper.
Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned.
Place water into skillet and reduce heat.
Cover and allow gyoza to steam until the water is gone.
In a small bowl, mix soy sauce and rice vinegar.
Use the mixture as a dipping sauce for the finished wrappers.

BAJA FISH TACOS

Tilapia Fillets

Flour (for breading)

1 egg

1 cup Milk

Salt and Pepper to taste

Canola Oil for frying—(while we will not be deep frying, we will be needing enough oil for about 2 inches of oil in your pan)

Corn Tortillas

Garnish:

Cabbage (shredded)

Sour Cream

Lime Juice

Mango Pico de Gallo (chopped onion, garlic, tomato, jalapeno and mangos)

In a bowl, whisk the egg and milk together.

Heat oil and leave on medium heat

Using a strong fish fillet (boneless fillets are best but always be careful about bones please) run the fish through the milk & egg and then drench it in the flour.

Place the fish in the oil and fry for about 2 minutes on each side.

Place on paper towels, so that any excess oil can drain from the fish.

Mix the sour cream and lime juice, season with salt and pepper and spread lightly on two corn tortillas.

Cut up an individual fillet and place on the tortillas.

Garnish with shredded cabbage and Pico de Gallo

Ranch Style Beans

Pinto Beans

Tomato Paste

Whole Peeled Tomatoes

Yellow Onion—(chopped)

Chili Powder

Cumin (comino)

Canola Oil

Clean and Rinse the beans.

Fill a Soup pot with water (enough for an inch or more above the beans) and season with salt…. Add the beans (1/2 pound for two people, 1 pound for 4)

Boil the beans for about an hour to hour 1/2 and then drain from water.

Sauté the onions, add the tomato paste and whole peeled tomatoes and season with salt, pepper, chili powder and Cumin.  Cook  over medium heat for about 2 minutes, careful not to dry out the tomato paste.

Add the sautéed ingredients to the boiling beans and allow to cook until beans are soft. 

(it is important to note that while the beans need water to absorb, placing the sautéed ingredients into too much water will dilute the flavor) 

Chicken Cordon Bleu

Ingredients:

Skinless, boneless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon ground black pepper

6 slices Swiss cheese

4 slices cooked ham

1/2 cup seasoned bread crumbs

Directions:

Preheat oven to 375 degrees. Coat a baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper.

 Place 1 cheese slice and 1 ham slice on top of each breast.

Roll up each breast, and secure with a toothpick.

Coat chicken evenly with bread crumbs & place in baking dish, and.

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

(chicken can also be coated in breadcrumbs and sautéed in olive oil until browned and then placed into the oven)

Asparagus w/Champagne Cream Sauce

Asparagus

Olive Oil

Salt and Pepper

Wash and trim the asparagus. (cut off about 1 inch from the bottom of the stalk)

Sprinkle with Olive oil and place into the oven @ 375 for 5 mins.

Remove, turn over and return to oven for another 5 mins.

Remove and place on a serving tray.

While Asparagus is cooking in the oven, make the Champagne Sauce.

Champagne

Butter

Cream (or milk)

Melt the butter in small sauce pan and add Champagne

Allow to heat and then add cream, a little at a time until you reach the right consistency. (the sauce should be able to coat the back of a spoon with little dripping) 

Chocolate Truffles

From Food Network Kitchens

Total Time: 1 hr 20 min

Prep 15 min

Inactive 1 hr 0 min

Cook 5 min

Yield: 25 truffles

Ingredients

1/2 pound quality semisweet chocolate, finely chopped

1/3 cup heavy cream

2 tablespoons quality honey (recommended: Tasmanian)

2 tablespoons unsalted butter, at room temperature

1/4 to 1/2 cup turbinado sugar or raw sugar, for garnish

Directions

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.)

Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.

Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.

SMOKED SPICY CHICKEN WINGS

 Chicken Wings—count about 5 per person
 1 can Tomato Sauce
2 tablespoons Honey
2 tablespoons Worcestershire sauce
Red Pepper Flakes
1/2 cup ketchup
1 teaspoon garlic powder
Salt and Pepper to taste
 Place wings on grill to smoke or in oven @350 for about 20 mins. (smoking may take longer)
Place all the ingredients for the BBQ Sauce in a sauce pan and heat over medium until heated through. Remove the wings from the heat and coat with BBQ sauce, then return them to heat for 10 more minutes

SEAFOOD BOIL

Crab Legs Shrimp (larger size at least a 26-28 per pound) raw
 Corn on the cob (frozen is ok)
 Red Potatoes (small or cut into smaller pieces)
Old Bay Seafood Seasoning
Fill a large Stock Pot about half way full with water, (do not fill too high with water because it will rise when you add the ingredients and will also spill over when boiling)
Add Old Bay Seasoning and bring water to a boil
When the water reaches a rolling boil, add the Corn and Potatoes, let cook for 15 minutes
Then Add the Crab legs and Shrimp and continue to boil for 5 more minutes.
 Remove with a strainer or use a colander and spread the boiled ingredients on a large platter.

 Super Sliders

 1lb Ground Turkey
Onion Powder
Garlic Powder
Steak sauce
Chopped Onion
Package of Dinner Rolls (I use Hawaiian dinner rolls)
Mix the Turkey and all ingredients in a large bowl.
Make small, individual pattys from the ground turkey.
Cook in skillet or on the grill
Cook until they are ready to your taste, I like mine medium.
Serve with the Dinner rolls and condiments of your choice

SUPERBOWL CHEESE CAKE 


1/3 cup butter, melted
1 1/2 cup cinnamon graham cracker crumbs
3 1/4 packages (8 oz. packages) cream cheese, softened
1 can 14 oz. sweetened condensed milk
2 tsp. vanilla extract
2 eggs

Directions: Preheat oven to 300 degrees F.
Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan.
In large mixing bowl, beat cream cheese until fluffy.
Gradually add sweetened condensed milk, beating until smooth.
Add vanilla and eggs, mix well.
Pour into prepared pie pan.
Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for an additional hour. Refrigerate at least 6 hours until firm.

Carne Guisada

 Beef (round steak small cubed is good)
 Garlic (minced)
Jalapeno (small dice) You can use bell pepper if you prefer
 Onion (yellow , small dice)
Tomato (1 small can whole peeled or small can of tomato sauce)
Comino (ground cumin) to taste
Salt and Pepper to taste
1 Bay leaf
Flour
 Beef Broth (or water)
Canola or Vegetable oil

 Heat oil in large skillet and add the beef cubes.
 Season with Salt, Pepper and Comino and allow the beef to brown.
 Remove beef from pan and drain liquid into a cup or glass measuring cup.
Return the skillet to the heat and add very little oil.
Sautee the Onion, Garlic and Jalapeno for about 5 minutes until the onion is translucent.
 Place the meat back into the skillet with the vegetables and add a cup of Beef Broth or water and Bay leaf. Continue to cook for 25-30 minutes.
 Add flour or Corn Starch to the drained liquid and whisk until smooth (no lumps of flour)
 Add the flour mixture to the Beef and continue to heat until thickened.


PIE CRUST

Combination Butter and Shortening Pie Crust
 Ingredients for one double-crust 9 inch or 10 inch pie:
 2 1/2 cups all-purpose flour 
1 teaspoon salt 
2 Tablespoons sugar 
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes 
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water 


 Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together. 


 Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.


  After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around. 


When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough 


 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish). Egg Wash A lovely coating for a pie can be achieved with a simple egg wash. 1 Tbsp heavy cream, half and half, or milk 1 large egg yolk Beat egg yolk with cream and brush on the surface of the pie with a pastry brush. BAKE @ 375* for 20 minutes.

>These Clam Chowder Recipes are both from Cooks.com

CLAM CHOWDER (RED)  

2 cans (7 1/2 oz. each) minced clams

1 bottle (12 oz.) clam juice

2 c. water

3 slices bacon (diced)

1 c. chopped onion

1 c. sliced celery

1/2 c. chopped carrot

2 c. diced potatoes

1 bay leaf

Salt & pepper

1/2 tsp. thyme

1 can (28 oz.) whole tomatoes, chopped

Drain clams - reserve liquid. Add clam juice to reserve liquid to make 2 cups. Fry bacon until crisp in 4 quart saucepan. Save drippings. Add onion, celery and carrots to drippings; saute until onion is tender. Add diced potatoes, clam juice, tomatoes, 1 cup water, bay leaf and thyme. Cover and simmer until potatoes are tender, about 35 minutes.

Discard bay leaf. Stir in clams. Season to taste with salt and pepper. Sprinkle bacon over individual servings. 

  

CLAM CHOWDER (White)             

1 c. potatoes, diced

1 sm. onion, diced

1 tbsp. butter

2 tbsp. flour

3 c. whole milk

Pinch of pepper

1/2 tsp. salt or taste

1 (8 oz.) can minced clams

Simmer potatoes and onion together in small amount of water until tender. Melt butter in small pan, then blend in flour making a smooth paste.

Drain juice from clams and blend into butter and flour mixture. Add to cooked potatoes and onions. Stir in milk and clams. Heat to serving temperature, but do not boil.

Infused Olive Oil w/Garlic and Rosemary
Ingredients
1/2 cup extra virgin olive oil
4 cloves garlic, thinly sliced
2 Branches of Rosemary
 To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and 1 rosemary branch and cook until it is fragrant but not colored, 3 to 5 minutes.(no higher than 140degrees) Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. (use fresh garlic and 1 rosemary branch as decoration in the jar)

Chef Mick’s Basic Chili

You need:

Ground Beef

Ground Pork

Ground Turkey/Chicken

Garlic—minced

Yellow Onion--diced

Tomato Sauce

Whole Peeled Tomatoes

Red Kidney Beans—can

Cumin/Comino Powder

Chili Powder

Salt and Pepper to taste

Canola Oil

In medium to large pot, depending on how much you make, heat the Canola Oil and Sautee the Three different meats, until brown.

Add Garlic and Onions with a can of Tomato Sauce mixed with water, as your base, and allow the onions to soften. 

Add the Comino, Chili Powder and any other spices you crave.

Add beans and Allow this to stew or cook on the stove top for about 20 minutes.

Serve with Cheese and Corn Bread

Absolutely a great Chili Dish

Chef Mick

CORN BREAD

1 c. Corn Meal

1 c. Flour

¼ c. Sugar

3 tsp. Baking Powder

1 tsp. Salt

¼ c. Oil

1 c. Milk

1 Egg

Can of Corn (whole Kernel or Creamed)

Combine the Dry Ingredients (corn meal, flour, sugar, salt, baking powder) in a bowl.

Mix Oil, Egg and Milk together and add to the dry ingrediants.

Stir with spoon to combine the ingrediants and add the corn (or jalapeno or anything else you might want to put in at this time)

Bake at 400 degrees in a 9X9 pan for 20-25 mins.

(If using muffin tin, then set timer for 15 mins. then check to see if more time is needed)

THANKSGIVING DINNER

The Recipes

High Temp Turkey Cooking

Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer.

High-Temperature Turkey

Cook the stuffing separately in this fast method.

1. 14-pound turkey

Juice of 1 lemon

½ cup chopped onion

½ cup chopped carrots

2 cups water

Preheat oven to 500 F.

Rinse out the turkey cavity and sprinkle inside with salt, pepper, and lemon juice.

Place the turkey in a roasting pan and start the roasting at 500 F. In 15 to 20 minutes,

when the juices begin to burn, reduce the heat to 450 F.

Add chopped vegetables and water to the pan, pouring in a little more water now and

then as needed to prevent burning and smoking.

Stuffing—Italian Sausage w/ Red potatoes and Green onions

Bread Crumbs---white and cornbread

Italian sausage--

Green onions--chopped

Red Potatoes—Diced

Shallots or Garlic

Chicken Broth or Veggie Broth (mushroom broth would be great)

Fill an oven safe pan with bread crumbs.

In a skillet, brown the Italian Sausage until all sides are browned.

Add diced potatoes and green onions and sautee for 5 minutes.

Add to the bread crumbs and cover with the Broth.

Make sure to mix all the ingredients so that it is well distributed and all parts have become moist. (If the bread crumbs become too moist and shrink, then add more to the liquid. 

Place into oven on different shelf than the turkey and allow for it to heat through,

Green Chili, Tomatillo and Green Bean Casserole

Green Beans (fresh or canned but not French cut)

Green Chili (fresh or canned)

Tomatillos (fresh or canned)

Cream of Mushroom

Milk

Fried onion rings.

Blanch the Green beans (if fresh, or if in a can just open the can)

Open Can of Green Chili (if using fresh then you need to roast the Chili’s and peel the skin in advance)

Cut and dice the tomatillos, (if in a can then just open the can)

In oven safe dish, combine green beans and tomatillos.

Heat the Cream of Mushroom and milk in small sauce pan.

Pour the mixture over the green beans and tomatillo and top with Fried onion rings.

Place dish into the oven and heat through.

  

Quick Holiday Ham

Pre-cooked Ham

Honey

Orange Juice

Ground clove

Ground Cinnamon

Slice the ham part way (not into individual slices)

Mix Honey with small amount of OJ (we want thick sauce not watery)

Brush sauce onto Ham (generously) and spice with ground clove and cinnamon

Heat in oven allow Ham to heat through, about 20 mins.

Remove, let cool and serve, use any drippings over the slices….

Cheesy Baked Mashed Potatoes

Red or Gold Potatoes

Garlic

Butter

Milk

Cheese

Cook the potatoes in boiling water until soft,

Drain and transfer to oven safe dish

Mash the potatoes, good mashing but not totally destroyed

Heat Milk, butter and garlic in small sauce pan.

Pour milk mixture into the dish and cover the potatoes with foil

Bake in oven for 10 mins. Then remove and add cheese.

Place back into oven for approx. 5 mins. until cheese has melted

Honey-cinnamon Sweet Potatoes

Sweet Potatoes—peeled and cut or diced

Olive Oil—extra virgin

Honey

Cinnamon

Place the sweet potatoes in hot water for approx. 20 secs.

Then sautée them in skillet with olive oil until they start browning.

Transfer to a glass bowl, and season with cinnamon.

Bake until tender, about 10 mins.

Toss with small amount of Honey, to coat them

Serve Warm.

BASIC CRANBERRY SAUCE

1 cup (200 g) sugar

1 cup (250 mL) water

4 cups (1 12-oz package) fresh cranberries

Frozen Orange Juice Concentrate

Dark Rum

METHOD

1 Wash and pick over cranberries(use only the ones that float). In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 Add a shot of Rum and a tablespoon of frozen OJ concentrate.   And continue to cook over low heat, allowing the alcohol to cook out and the whole mixture to come together.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Rosie’s Famous Cheese Cake Pie

Ingredients

1 - 8oz PK CREAM CHEESE

1 - 8 OZ COOL WHIP

1/3 C SUGAR

1 GRAHAM CRACKER PIE CRUST

Instructions

Beat sugar and cream cheese well with electric mixer.  Blend well.  Stir in cool whip.  Spread the mixture into the pie crust and refrigerate for 3 hours.

(you can also use half the sugar and put in a 7 oz. jar of marshmallow cream)

Melissa's Mac n Cheese (I love cheese)

Elbow macoroni (or any other cool pasta shape you like)

Cheese--- Swiss (gruyere) cheddar (mild to medium) feta crumbles

Ham

Bacon

Bread crumbs ( I prefer Panko with no seasoning) your favorite type..

Fried onion rings (can)

Boil water and prepare the macaroni as directed... (like all pasta I prefer al dente) then drain into a colonder.

Grate the cheese and set aside

Cook bacon to a slight crisp then chop or crumble it, save the bacon grease.

Chop or cube the ham into bite sized pieces, then fry the pieces in a small amount of bacon grease until browned..

Pour the pasta into an oven safe dish, add the bacon and ham, mix in the cheese and top with bread crumbs and/or onion rings.

Bake at 350 until cheese is melted through.