STEWED CHEESE
Another Depression meal handed down. This along with Pop's Hamburger and Beans are meals we had as kids when EVERYBODY went to my Great Grandmother's house down the shore. It is VERY easy to make, VERY easy to stretch and VERY Good! It is a meal that does NOT look appetizing, but once you eat it you won't be able to stop. MOST people (oustside our family haha) have to be coaxed into trying it! People have compared it to Welsh Rarebit, but it really isn't close. Leftovers can be frozen for up to six months.
Provided by XavierLogan
Categories Breakfast
Time 45m
Yield 2-10 serving(s)
Number Of Ingredients 5
Steps:
- Cut onions to your preference. My Father and daughter prefer big chunky onions, where my and I prefer minced.
- Boil water and onions until soft and clear.
- Add cheese a little at a time until melted. We use a mixture of soft and hard cheese.
- Make plenty of toast! Butter if you wish but it is really only added calories as you can not taste the butter.
- Scoop stewed cheese over toast and eat while hot!
- You can add as little or as much cheese/onion/water as you like. (Hence easy to stretch). If you like it thicker you can add cornstarch. You can also add ham if you like. I prefer it without the ham.
- Leftovers can be frozen for up to six months. Just reheat. More cheese and onions can also be added with each reheat.
Nutrition Facts : Calories 2628.1, Fat 124.5, SaturatedFat 72.7, Cholesterol 290.8, Sodium 6467.9, Carbohydrate 254.3, Fiber 12.2, Sugar 23.6, Protein 121.5
BAKED MACARONI AND CHEESE WITH STEWED TOMATOES
Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.
Provided by Karen..
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook macaroni according to package directions and drain, rinse and set aside.
- In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
- In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
- Slowly add this to the hot milk mixture, stirring constantly with a whisk.
- When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
- Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
- Mix well until macaroni is well coated.
- Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
- Bake for 35 to 45, or until golden brown.
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