Member Recipe: Laura Decker

Thanks to Laura for submitting the following recipes! Laura is the first official person to submit her recipes.

first: Baked Macaroni and Cheese

1/2 pound macaroni

1 Tablespoon butter

1 egg, beaten

1/2 teaspoon salt

1 teaspoon dry mustard

3 cups grated sharp cheese (or substitute 1 cup ricotta cheese for 1 of the cups of sharp cheese)

1 cup milk

Boil the macaroni in water until tender and drain throughly. Let cool a little enough so that it won't cook the egg.

Stir in the butter and egg; mix the mustard and salt with 1 Tablespoon hot water and add to the macaroni. Add the cheese, leaving enough to sprinkle on the top. Pour into a buttered casserole, add the milk, sprinkle with the cheese, and bake at 350 degrees for about 45 minutes, or until the custard is set and the top crusty.

second: Cornbread stuffing (for around T-giving time)

Make Recipe cornbread – cold 8x8 pan out of joy of cookie use potato flour instead of rice or soy. It will taste better according to Curt

Take 6 slices of bread put it on a cookie sheet, either let it sit overnight to get hard or put in the oven at 350 degrees and toast it for 10-15 minutes

1 box corbread mix, cooked and cooled thoroughly

6 slices of any kind of bread

2 stalks celery (finely chopped)

2 cans chicken broth

2 Tablesppons poultry seasoning

1 tablespoon sage

Place 6 slices of bread on a cookie sheet and let harden. (10-15 minutes in oven at 350 degrees or sit out over night)

Bring the celery and chicken broth to a boil. Add poultry seasoning sage. Let simmer for 10 minutes. Cool chicken broth to room temperature.

Crumble cornbread and slices of bread. The cornbread to bread is going to be a 2 to 1 ratio. Put this mixture into a large bowl. Add the chicken broth a little at a time until you can make a ball with it. Taste for seasoning and add salt and pepper if needed.

Pour mixture into a buttered 8x8 pan, level off but don’t pat down. Cook at 350 degree oven uncovered until it starts to brown on the top and pull away from the sides of the pan. about 30-40 minutes

With a spoon take a little taste out of the middle of the cornbread if it is too dry pour a couple ladles of stock and cook for another 5 minutes