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

1Â½ cups milk

1 (8-ounce) package cream cheese, room temperature

1 teaspoon salt

Â½ teaspoon freshly ground black pepper

Dash cayenne pepper

Preheat oven to 350Â°F.

Generously grease a 3-quart casserole or baking dish. Distribute Â½ the cooked macaroni in the bottom of the dish.

Combine shredded cheeses. Sprinkle 1Â½ cups cheese mixture over macaroni. Layer with remaining macaroni and an additional 1Â½ 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 sautÃ© 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.