Most definitely! We've all been there at the starting point. Just start
slowly, and think about how you are going to do each step. Each success
will build your confidence to do even more. Good luck.
On 8/9/2020 2:59 PM, meward1954--- via Cookinginthedark wrote:
Tiffany:
I remember how scared I was to even boil water when I first started. Yes, I
had ben to blind kid classes, but I had not done much on my own. But then, I
moved out, and at 23, I had to either cook or go hungry. I'm a total pig and
always have ben. That was one time in life that it actually helped me to be a
pig about food. I wasn't going to starve.
We're all here to offer support when you need it.
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Tiffany Jessen via Cookinginthedark
Sent: Sunday, August 9, 2020 2:28 PM
To: [email protected]
Cc: Tiffany Jessen <[email protected]>
Subject: Re: [CnD] BACON MACARONI & CHEESE
I openly known nothing about the kitchen and don’t wish to learn more, but when
friends come over they are welcome to cook. My one friend often makes a fabulous
mac & cheese using shells instead of elbows, at least three if not four
different types of cheese, ground chicken and bacon. Sometimes they try to disguise
a few veggies in there, like broccoli or peas, then put breadcrumbs on top.
Sometimes the breadcrumbs are substituted with ground potato chips. Needless to
say, it’s very fattening and tasty.
Sent from my iPhone
On Aug 8, 2020, at 11:08 PM, Marilyn Pennington via Cookinginthedark
<[email protected]> wrote:
<http://coleensrecipes.blogspot.com/2009/11/bacon-macaroni-cheese-and-
cool-w
eb-site.html> BACON MACARONI & CHEESE
This recipe has evolved over the years, to what it is today; one of
our (my) favorite side dishes. It's just your basic mac and cheese
with a few small tweaks. I've tried it with almost every kind of
cheese you can think of and I still like good old American cheese the best.
2 cups elbow macaroni
4 cups chicken broth
1/4 cup finely minced onions, sauteed
2 cups frozen mixed vegetables (corn, peas, carrots)
5 strips of bacon fried and crumbled
3 tablespoons butter
3 tablespoons flour
½ teaspoon black pepper
½ teaspoon ground dry mustard
2 teaspoons dry parsley flakes (opt.)
2 1/4 cups milk
1 cup diced American cheese (or Velveeta) bread crumbs and butter
Saute the finely minced onions until they are tender and sweet, set aside.
Boil the pasta and vegetables (together) in the chicken broth until
tender, then drain and stir a little butter into the pasta-veggies and set
aside.
In a sauce pan, melt 3 tablespoons of butter then stir in 3
tablespoons of flour, parsley, pepper and dry mustard. Stir and cook
very slowly (let it just bubble) for about a minute, then add the
milk, sauteed onions and bacon (whisk like crazy when you first start to add
the milk to avoid any lumps).
Stir and cook this sauce until it thickens. Remove from heat and add
the cheese. After it sits for a few minutes, stir and the cheese
should be mostly melted. Pour over the pasta and veggies and mix well.
<http://4.bp.blogspot.com/-PJQZ_RWTiOY/Umio1EoDICI/AAAAAAAAH7s/9LAMZ62
7awo/s
1600/macaroni+and+cheese+2.jpg>
Pour into a greased 9 x 13 baking dish and top with bread crumbs (see
note). Bake at 350 for about 20 minutes or until bubbly.
<http://3.bp.blogspot.com/-YVUwPU5w9Cw/Umio8ISXLaI/AAAAAAAAH70/UiSPJVf
CjQk/s 1600/macaroni+and+cheese+close+up.jpg>
NOTE: Place 2 cups of plain dry bread crumbs in a frying pan and add 2
tablespoons of butter. Toast over medium high heat (stirring) until
bread crumbs have absorbed all of the butter and the crumbs are
golden. Spread evenly over the macaroni and cheese before putting in oven.
Source: Coleen's Recipes
~@~@~@~@~@~
Rhonda in MO.
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