Rural Missouri - October 2011 - (Page 24)
H E A R T H
H O M E
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by Heather Berry firstname.lastname@example.org page design by Megan Schibi
f you ask folks what their favorite comfort foods are, you’d probably get a variety of replies ranging from fried entrées to gooey desserts. When we eat our favorite foods, our bodies release hormones to compensate for stress, illness, exhaustion or, for lack of a better term, the “blahs.” Sometimes, we like to eat comfort foods because they remind us of a certain time or event in life. Maybe it was sitting in the kitchen as a child while Grandma baked your favorite fudge layer cake, or those snowy, winter days when Mother made her rich, buttery scones. Or maybe it’s a memory that takes you back to a wonderful backyard barbecue or a favorite dish from a church supper or reunion. No matter what reason — because you’re happy and celebrating or just need a hug from home, let some of these comfort foods give you a little love from your kitchen.
A little love from the Kitchen
Delicious takes on favorite comfort foods that hug us from outside in
Taterchip Tuna Casserole
12-ounce package egg noodles 1/4 cup onion, chopped 2 cups cheddar cheese, shredded 1 cup green peas, frozen 2 6-ounce cans tuna, well drained 2 10.75-ounce cans cream of mushroom soup 1 small can sliced mushrooms, drained 2-1/2 cups crushed potato chips 3 egg whites Preheat oven to 425 degrees. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water for 8 to 10 minutes; drain well. In a large bowl, thoroughly mix noodles, onion, 1 cup shredded cheese, peas, tuna, soup and mushrooms. Transfer to a 9-by-13-inch baking dish and top with crushed potato chips and remaining cup of cheese. Bake for 15 to 20 minutes until cheese is bubbly and golden brown. pot of water to a boil; add macaroni and a few shakes of salt. Cook until al dente according to package directions. Drain pasta and return to pot. Add 1/2 stick of butter and toss until pasta is coated and butter has melted; set aside. In a medium bowl, whisk together evaporated milk, skim milk and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside. Place one-third of the cooked macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 of cheese mixture. Repeat twice with remaining macaroni and cheese. Pour milk mixture evenly over contents of baking dish. Bake for 35 to 45 minutes or until top layer is lightly browned. Let stand 10 to 15 minutes before serving.
Hot Fudge Brownies
1 cup ﬂour 2 tablespoons unsweetened cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1-1/4 cups sugar, divided 1/2 cup milk, at room temperature 3 tablespoons vegetable oil 1 teaspoon vanilla 1/2 cup ﬁrmly packed light brown sugar 1/4 cup unsweetened cocoa 1-1/2 cups boiling water Preheat oven to 350 degrees. In a large bowl, combine ﬂour, 2 tablespoons unsweetened cocoa, baking powder, salt and 3/4 cup sugar. Stir in milk, oil and vanilla. Spread batter in a lightly greased 8-inch square pan. Combine brown sugar, 1/4 cup unsweetened cocoa and remaining 1/2 cup sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle the boiling water over batter, being careful not to disturb layers. Do not stir. Bake for 45 minutes or until a cake layer forms on top that springs back when touched.
Mac Loves Cheese
1/2 stick unsalted butter (remainder will be used to grease baking dish) 1 teaspoon coarse salt 1/2 teaspoon black pepper 3 cups elbow macaroni 2 12-ounce cans evaporated milk 1/3 cup skim milk 2 large eggs 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 2 8-ounce packages extra-sharp cheddar cheese, grated 1 8-ounce package Monterey Jack cheese, grated Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large
Search our archive of recipes on our website at www.ruralmissouri.coop/hearthandhome WWW.RURALMISSOURI.COOP
Table of Contents for the Digital Edition of Rural Missouri - October 2011
Rural Missouri - October 2011
Table of Contents
Dining on the tracks
Staying on target
Out of the Way Eats
Hearth and Home
On the brink
Rural Missouri - October 2011
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