White American Mac And Cheese

White American Mac And Cheese
 
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Ingredients
Mac And Cheese
  • 16 oz of large elbow macaroni
  • 4 tbls of butter
  • 2 tbls of flour
  • 1 tbls of dried mustard
  • 1 tsp of paprika
  • ½ tsp of salt
  • 1 tsp of Tonys
  • 4 cups of milk
  • 2 pounds of white american cheese, shredded
Topping
  • ¾ cup breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 6 pats of butter
Instructions
  1. Preheat oven to 400 degrees
  2. Grease the serving pan
  3. Boil the macaroni as directed and set it aside.
  4. Melt 4 tbls of butter in a large sauce pan or pot, stir in the flour and mustard whisking constantly for about 5 mins.
  5. Slowly stir in the milk, paprika, Tonys, and salt and simmer for about 10 mins.
  6. Add ¾ of the cheese into sauce little by little until melted thoroughly.
  7. Stir in the macaroni until well combined and pour into the serving pan.
  8. Add the remaining ¼ of cheese evenly on top.
  9. Toss the bread crumbs with the Parmesan and sprinkle evenly on top then add the pats of butter evenly across the dish.
  10. Cook for 20 mins uncovered.
Notes
If white american cheese isn't available you can use creamy white cheddar.

 

Crawfish Cornbread

Crawfish Cornbread
 
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Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups yellow cornmeal
  • 2 tsps baking soda
  • 3 tsps salt
  • 2 tsps Tony's
  • 4 eggs
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 3 stalks of celery, diced
  • 1 cup of oil
  • 2 cups of cheddar cheese, shredded
  • ¼ cup of jalapeno peppers, diced
  • 2 15 oz cans of cream style corn
  • 2 lbs of crawfish tails
Instructions
  1. Pre-heat to 375 degrees.
  2. Mix all ingredients in bowl.
  3. Pour into a 9 x 13 pan.
  4. Bake covered for 1:15 to 1:30 minutes or until a toothpick comes out clean.

 

Cheesy Green Bean Casserole Topped With Stuffing

Cheesy Green Bean Casserole Topped With Stuffing
 
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Ingredients
Casserole
  • 1 cup chopped onion
  • 2 cans Campbell's condensed cream of mushroom soup
  • 1 cup of milk
  • 4 cans french style green beans, drained
  • ¼ tsp of pepper
  • ½ lb Velveeta, cut into small cubes
Stuffing Topping
  • 1½ cups water
  • ¼ cup butter
  • 1 6 oz pack of cornbread stuffing mix, savory herbs or chicken
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 13 pan and set it aside.
  3. In a saucepan heat the water and butter at medium heat until water is hot and butter is melted, remove from heat.
  4. Add the stuffing mix and stir just until moistened
  5. Let stand for a minute and then fluff it up with a fork.
  6. In another saucepan add the onion with a little oil and saute until soft.
  7. Add the mushroom soup and milk and heat over medium low heat.
  8. Stir in the green beans and pepper until mixed thoroughly and it is warmed throughout.
  9. Pour the mixture into the preped pan and top with the small cubes of Velveeta.
  10. Spread the stuffing over the casserole and bake for 35 to 40 minutes or until the stuffing is lightly browned and casserole is bubbling.

Pasta Salad

Pasta Salad
 
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Ingredients
  • 1 – 12 oz box of tricolor rotini pasta
  • 1 – 7.5 oz jar of marinated quartered artichokes
  • 8 oz cubed cheddar cheese, small cubes
  • 1 pint of grape tomatoes
  • 2 stalks of celery, chopped
  • 3 oz carrots, julianne
  • 1 – 11 oz can of mexicorn
  • 1 – 2.25 oz can of black olives, sliced
  • 1 seeded sliced cucumber
  • 1 packets of Good Seasons Italian Dressing mix, made into dressing with vinegar and olive oil.
  • Salt, Red Pepper Flakes, Tonys to taste
Instructions
  1. Boil pasta according to directions.
  2. Drain pasta and let cool.
  3. Add chopped vegetables to the pasta in a large container.
  4. Add the dressing and seasonings and toss.
  5. Cover and refrigerate until chilled.

 

Potato Salad

Potato Salad
 
Author: 
Ingredients
  • 6 Eggs
  • 7 Potatoes
  • 9 Gherkin Pickles, chopped
  • ½ cup Mustard
  • 1¾ cup Mayo
  • Tonys to taste
  • Salt to taste
  • Garlic Powder to taste
Instructions
  1. Peel potatoes and cut in one inch cubes.
  2. Boil eggs and potatoes together in large pot covered with water till fork tender.
  3. Drain water.
  4. Chop up pickles.
  5. Peel and chop eggs.
  6. Put all ingredients in large container including mayo, mustard, and seasoning, stir to combine.
  7. Cover and refrigerate for at least 3 hours or until cold throughout.