Macaroni Cutlets

I found this recipe in a hand-written cookbook that belonged to my grandmother.  I’m guessing this was a depression era recipe when meat was scarce or unaffordable.

1 ¼ C macaroni or spaghetti, broken

1 ½ t salt

2 ¼ C vegetables (peas, beans or carrots)

3 T flour

¾ t salt

¼ t pepper

1 C hot milk

1 ¼ C American cheese

1 ¼ t onion, grated

4 C cornflakes or breadcrumbs, finely crushed

Butter or shortening

Bring 6 cups of water to a boil with the 1 ½ t salt.  Add macaroni and cook until tender.  Drain, rinse with cold water and coarsely chop.  Cook vegetables in water.  Drain and reserve ¼ cup of the liquid.  In a saucepan, mix together flour, ¾ t salt and pepper.  Slowly stir in the hot milk, the reserved liquid of cooked vegetables.  Cook about 2 minutes.  Add cheese and onion.  Stir until cheese melts.  Remove from heat and add macaroni and drained vegetables.  Pour in shallow pan.  Chill until firm.  Preheat oven to 375.  Shape macaroni mix into “cutlets” and roll in corn flakes or breadcrumbs.  Place in greased shallow baking pan.  Dot tops with bits of butter or shortening.  Bake 20 minutes or until hot.

Turkey Dressing

½ C butter
2 C celery, diced
½ C onion, diced
½ t salt
½ t pepper
1 t poultry seasoning
½ t sage
2-4 C turkey or chicken broth
2 14 oz pkgs. Brownberry sage and onion dressing
Turkey bits, saved from carving turkey
2 C Turkey gravy

Cook the celery and onion in butter until tender.  Do not brown.  Add the salt, pepper, poultry seasoning, sage and 2 cups of the broth and mix well. Add bread cubes and stir until evenly coated. Turn into two casserole dishes.  Bake, covered for 45 minutes at 325 F.  Just before serving add the remaining broth, turkey bits and gravy.  The dark meat from the bottom of the turkey is perfect for this.

Hint:  Prepare this the day before serving.  About 2 hours before serving, place in the crock pot on high and add the extra 2 cups of broth.  After carving the turkey, mix in the turkey bits and gravy.

Whipped Sweet Potatoes

I made this for Thanksgiving this year.  I had to leave out the pecans because of a potential allergy with one of my guests.  We did not even miss them and the dish was a big hit.

Topping
1 1/3 C Cornflakes, crushed
½ C packed brown sugar
½ C pecans, chopped (optional)
5 T butter, melted

Potatoes
2 large sweet potatoes, cut into 1-inch pieces
4 T butter, softened
6 T sugar
1 egg
3/4 t ground cinnamon
1/2 t ground ginger
1/2 t ground cloves
1/8 tsp salt

Boil potatoes for 15 minutes, until tender; drain well.  Beat potatoes and butter until smooth.  Add remaining ingredients and beat.  Spoon into an 8 x 8-inch baking dish.  Bake at 400F for 25 minutes until edges are brown and slightly puffed.  Sprinkle with topping and bake until golden and crisp (5 more minutes).

Roasted Corn, Black Bean and Quinoa Tacos

1/2 C quinoa

2 ears corn
1 T olive oil
3/4 C onion, diced
3 cloves garlic, minced
1 C vegetable broth 

1 1/2 C tomatoes, diced
1  jalapeño pepper, diced

1 1/2 t chili powder

1/2 t paprika
1/4 t ground cayenne pepper
1/4 t ground coriander
1/2 t ground cumin
1/4 t salt 

black pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 lime, juiced

For serving:

Corn tortillas

Avocados, diced

Chipotle and Jalapeno Salsa

Roasted Tomatillo Salsa

Cook quinoa according to directions;  set aside.  Roast corn under broiler for several minutes on each side, turning when slightly blackened.  Remove kernels from ears when cool enough to handle;  set aside.

Saute onion in oil until tender, about 3 minutes. Add garlic and some of the diced  jalapeño (to taste)  and saute 30 seconds longer. Stir in broth, tomatoes, cooked quinoa, chili powder, paprika, cayenne, coriander, cumin, salt and pepper. Bring mixture to a boil, reduce heat, cover and simmer about 20 minutes, until thickened.

Stir in corn and black beans and simmer, uncovered an additional 5 minutes, until heated through. Stir in lime juice. Serve on warmed tortillas with avocado and choice of salsa.

Mexican Street Corn Salad

I've had this at various Mexican or Latin Fusion restaurants.  It's so good - comfort food-like.  I combined recipes from several sources to get my version, which I tried to make it a little healthier than most.  You can prepare most if it ahead of time and finish preparation just before serving.

8 ears sweet corn

1 T olive oil
1 jalapeño pepper, seeded and stemmed, finely chopped
2 medium cloves garlic, minced
1/2 C scallions, minced (about 4)
1/2 D fresh cilantro, finely chopped (reserve a couple sprigs for garnish)

1 T lime juice

Red pepper flakes (optional)

2 oz. feta or cotija cheese, finely crumbled

2 oz. queso fresco, finely crumbled 

2 T light mayonnaise

 

Clean sweet corn and roast under broiler or on grill until lightly roasted and cooked.  Cool and remove corn from cob.  

Heat oil in pan and saute pepper for a minute or two until just cooked.  Add garlic and saute another minute, being careful not to char the garlic.  Mix the pepper mixture with the corn and add scallions, cilantro, lime juice and red pepper flakes.  The red pepper adds additional heat, if desired.

Just before serving heat the corn mixture.  Mix together the two cheeses and reserve a couple tablespoons of the mixture.  Mix the remaining cheese with the mayonnaise and then stir into the warm corn.  Add additional red pepper flakes and salt, if necessary.  

Place in serving dish and garnish with remaining cheese.  Top with the cilantro sprigs.