Elizabeth's Edible Experience: Turkey Day Troubles - Installment #2
I just finished reading a book (Cooking for Mr. Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them." She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. You make it again and again, altering it to your liking, it becomes an expression of you aesthetic, of your palate, of who you are. And when you serve that dish to guests, they come to understand you a little better." I couldn't help but connect with her words. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients COOK macaroni according to package directions; drain well. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni. BAKE at 350 degrees for 45 minutes or until golden brown. 1. 2.
Related: Recipes I've Made
Related: Main Dishes