The Sweet Magnolias Cookbook (16 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
SERVES 10
Three-Cheese Macaroni Casserole
1 pound cooked elbow macaroni
2 cups (8 ounces) shredded smoked Gouda, divided
2 cups (8 ounces) shredded sharp cheddar, divided
4 large eggs, beaten
1½ cups milk
1 (8-ounce) package cream cheese, room temperature
1 teaspoon salt
½ teaspoon freshly ground black pepper
Dash cayenne pepper
Preheat oven to 350°F.
Generously grease a 3-quart casserole or baking dish. Distribute ½ the cooked macaroni in the bottom of the dish.
Combine shredded cheeses. Sprinkle 1½ cups cheese mixture over macaroni. Layer with remaining macaroni and an additional 1½ cups cheese mixture.
Blend remaining ingredients together. Pour over casserole. Cover tightly, and bake 45 minutes.
Remove cover, and top with remaining 1 cup cheese. Return to oven, and bake 10 minutes more.
SERVES 10â12
Southern-Style Green Beans Amandine with Frizzled Bacon & Smoked Almonds
12 ounces thick-sliced pepper-coated bacon, cut into thin strips
3 pounds fresh or frozen whole green beans (if using frozen beans, thaw, rinse, and drain well)
Salt and freshly ground black pepper to taste
1 cup coarsely chopped smoked almonds
Note: Gracious goodness, these are out-of-this-world good! Notice that I didn't say good for you. Save this dish for special occasions, when you're feeling indulgent or when you just want some great comfort food.
In a Dutch oven or very large skillet, cook bacon over medium-high heat until crisp. Remove with a slotted spoon. In reserved drippings, cook green beans until crisp and heated through, seasoning well with salt and pepper. Just before serving, stir in cooked bacon and almonds.
SERVES 10â12
Note: Smoked almonds aren't really smoked. They're roasted almonds coated in a smoky-seasoned salt. You'll find these delicious tidbits in the snack aisle of your grocery store, near the cocktail peanuts and other nuts.
Carolina Red Rice
6 ounces thick-sliced, pepper-coated bacon, cut into thin strips
1 large onion, diced
2 cups converted rice
1 (28-ounce) can diced tomatoes, including juice
2 cups chicken stock or canned chicken broth
Salt and freshly ground black pepper to taste
In a large skillet over medium-high heat, cook bacon until crisp.
Add onion to skillet, and sauté until transparent.
Add rice, and stir to coat the grains. Add tomatoes and chicken stock. Bring to a boil.
Reduce heat to simmer. Cover, and cook until liquid is absorbed. Season with salt and pepper. Fluff with a fork before serving.
SERVES 8
Note: Why converted rice? Converted rice has been parboiled. When you cook with it, all the grains stay separate and never get mushy. Don't make the mistake of buying instant rice.
Sweet Potato Soufflé with Pecan & Oat Streusel Topping
SOUFFLÃ
2 (40-ounce) cans sweet potatoes (yams) packed in syrup, drained well
1 (14-ounce) can sweetened condensed milk
4 eggs, beaten
1 cup heavy whipping cream
1 tablespoon pure vanilla extract
Finely grated zest of 1 orange
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
TOPPING
1¼ cups chopped pecans
1 packed cup light brown sugar
¾ cup old-fashioned oats
½ cup melted butter
¼ cup all-purpose flour
SOUFFLÃ
Preheat oven to 350°F.
Grease a 13" Ã 9" Ã 2" baking dish or suitable shallow casserole dish.
Using a food processor or potato masher, mash potatoes to desired degree of texture.
Add remaining soufflé ingredients, and blend well. Pour into prepared pan.
