Easy Macaroni and Cheese

 

Ingredients:

• 4 Cups of Chicken Broth
• 1 lb. Pasta (any shape)
• 1 stick (1/2 cup) Butter
• 1 lb. of shredded cheddar, American, Velveeta, or Monterey Jack cheese (I use Velveeta or Cooper Sharp American, or sometimes a combination of whatever I have on hand)
• 1/4 Cup Parmesan Cheese
• 1 Block (4 oz.) Cream cheese, cut into cubes
• 1 teaspoon of Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• A few splashes of milk or cream for additional creaminess.

Instructions:

1. In a large pot with a lid bring chicken stock to a boil over medium heat.
2. When stock comes to a boil, stir in pasta. Let stock come back to a boil.
3. Cook for 4 minutes, remove from heat and add the butter. Cover pot with lid and let sit for a minute or two until the butter is melted. DO NOT DRAIN!
4. Stir in remaining ingredients and continue to stir until cheese is melted. 
5. It may appear a trifle runny at first but as it cools it thickens.
6. At this point, if you want it cheesier, add more cheese, if you want it creamier add a few splashes of milk or cream and stir until desired consistency.

Old New England Boiled Dinner

Old New England Boiled Dinner
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Recipe By : Louise
Serving Size : 6
Categories : Entree, Meats
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3 pounds corned beef brisket (or a "Daisy" ham)
6 carrots
2 turnips ( Substitute rutabagas for turnips if desired)
6 ribs of celery
1 large onion
6 potatoes
1 cabbage head
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1. Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm.
2. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges.
3. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer.
4. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper and sea salt.