Hometown Get-Togethers - Candace Floyd [32]
3. Spoon the mixture into a greased 3-to 4-quart slow cooker. Cover and cook on high for 45 minutes. Reduce the heat to low and cook for 4 hours longer.
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TIPS FROM OUR TEST KITCHEN: To dry bread cubes, place on two large baking sheets; cover with clean dishtowels and let stand overnight. You also may bake the bread cubes in a preheated 350°F oven for 5 minutes. Cool for 5 minutes.
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Homestyle Grits Casserole
Cheryl Boutin, Willcox, Arizona
Serves 12 to 16
“Even though our address is Willcox, we really live in Dos Cabeza—a ghost town sixteen miles south of Willcox. Dos Cabeza is a tight-knit little neighborhood, and parties take place for birthdays, holidays, roundups (when the cattle are brought down from the mountains), and just because we like to get together. I am often asked to make this casserole.”
1½ cups regular grits
1 teaspoon salt
4 cups shredded Cheddar
3 eggs, well beaten
¾ cup (1½ sticks) butter
1½ teaspoons garlic salt or onion salt
Dash of Tabasco sauce
One 4-ounce can chopped green chiles, optional
One 2-ounce can French’s Original French Fried Onions, crushed
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Bring 6 cups water to a boil in a large saucepan. Add the grits and salt and return to a boil. Reduce the heat to medium and cook, uncovered, for 5 minutes, or until thickened. Remove from the heat.
3. Add the cheese, eggs, butter, garlic salt, Tabasco, and chiles, if using; mix well. Pour into the prepared pan. Bake for 50 minutes. Sprinkle the crushed onions on top and bake for 10 minutes longer.
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TIPS FROM OUR TEST KITCHEN: The grits casserole may be prepared a day ahead and refrigerated until baking time.
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Baked Macaroni and Cheese
Sheryl Crumpton, Lindale, Texas
Serves 12 to 16
“I have taken this macaroni dish to church potlucks and to family or friend get-togethers and have served it at home. It always gets rave reviews. It’s creamy, yet a little crunchy on top. Just get ready to overeat when you taste this. It’s a favorite for all ages.”
4 teaspoons salt
8 ounces uncooked elbow macaroni
6 tablespoons butter, softened
2 eggs
2 cups evaporated milk
2 to 3 dashes Tabasco sauce, or to taste
4 cups shredded extra-sharp Cheddar
2 ounces American cheese (about 3 slices), shredded or torn into small pieces
½ teaspoon paprika
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Bring 6 cups water and 3 teaspoons of the salt to a boil in a large saucepan. Slowly stir in the macaroni. Return to a boil and cook for 9 to 11 minutes, stirring occasionally. The macaroni should be tender but firm. Drain in a colander and rinse briefly with cold water. Drain well, shaking off any excess liquid. Off the heat, toss the macaroni with the butter in the same saucepan; set aside.
3. Beat the eggs in a medium bowl until light yellow. Add the evaporated milk, the remaining 1 teaspoon salt, and the Tabasco. Combine the Cheddar and American cheese in a small bowl.
4. Place half of the macaroni in the prepared pan. Sprinkle half of the cheese mixture evenly over the top. Place the remaining macaroni on top and add the remaining cheese. Slowly pour the egg mixture over the macaroni mixture and spread evenly over the top. Sprinkle with the paprika.
5. Cover and bake for 20 minutes, then uncover and bake for 20 minutes longer, or until the custard is set and the top is bubbly and golden brown.
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TIPS FROM OUR TEST KITCHEN: Be sure to cover the casserole for the first 20 minutes or the top will get too brown.
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Spaghetti Mezzogirono
Anthony G. Massaro, Monroeville, Pennsylvania
Serves 6
“This pasta recipe comes from an old southern Italian classic from my mother. It is a simple peasant pasta to be eaten with a hearty, crusty bread. Growing up in my family, we had this pasta only on holidays. On Christmas Eve, it was served with one small can of anchovies. Traditionally, seven different fishes are presented on Christmas Eve, ensuring good luck, health, and harmony in