What's Cooking in Sisters- February Edition

We had planned to get together with my sisters-in-law the first Sunday in February and try recipes from the What's Cooking In Sisters Cookbook that Nick's grandma had given me years ago, but the Snowmagedden Twin Blizzards crushed that idea. We got 3 feet of snow in 5 days. Crazy! However, as I was snowed in with the ingredients and a lot of time on my hands I gave it a go. So here are the 2 recipes I tried: STRAWBERRY PRETZEL SALAD (PAGE 31), AND SKILLET MAC & CHEESE (PAGE 53)


STRAWBERRY PRETZEL SALAD (Nancy suggested 'salad' might be a stretch)

Layer 1:
2 1/2 C crushed pretzels (don't crush too finely)
3/4 C butter, melted
3 T sugar

Mix all intredients and put in the bottom of a 9x13" pan. Bake in preheated oven 400 for 8-10 minutes.

Layer 2:
1 pkg (8 oz) cream cheese, softened
1 C sugar
9 oz Cool Whip

Blend Cream cheese and sugar and fold in cool whip. Spread on cooled crust

Layer 3:
2 sm pkgs strawberry jello
2 C boiling water
2 pkgs (10 oz each) frozen strawberries

Dissolve jello in boiling water. Stir in frozen strawberries. When partially set, put over second layer. Refrigerate until set.

I've had this a zillion times at my moms house, but the addition of the frozen strawberries was new. I didn't like them- they were kind of a squishy texture, plus added quite a bit of expense. Leave out the strawberries and you'll be fine. And please serve as more of a dessert.

SKILLET MACARONI AND CHEESE
1/4 C butter
2 C uncooked elbow macaroni
1/2 C onion, chopped
3/4 tsp salt
1/4 tsp pepper
1/8 tsp oregano, dried
1/4 tsp dry mustard
2 C water
1 1/2 T flour
1 can evaporated milk
2 C sharp cheddar cheese, shredded
1 T minced parsley, dried.

Turn electric skillet to 200 and melt butter. Add macaroni, onion, salt, pepper, oregano and dry mustard. Turn heat to 260 and cook, stirring occasionally for 5-7 minutes, or until onion looks clear. Add water and bring to a boil. Cover the mac and simmer at 200 for 6-12 minutes or until the mac is tender. Sprinkle flour over the mac mix and stir to mix well. Stir in the evap milk and shredded cheese. Simmer 5 min longer at 200 or until the cheese completely melts. Stir occasionally while it cooks. Sprinkle with parsley and serve. Serves 6.

First, I never put parsley in any recipe, ever. So I don't know if that adds anything or not. I didn't have dry mustard so used yellow mustard,and I threw in about twice what it asked for (I figured, heck! I like mustard!). That did make it have a mustardy flavor which wasnt' bad, but was there. And I think the sharp cheddar made it too zippy- I'd go more mild next time. I didn't have oregano so used italian seasonings.

Be aware this might be best served on paper plates as it hardens into a cementy glue that is impossible to remove unless it is severely scraped. I didn't have a electric skillet so just used a frying pan on top of the stove. We thought it was ok on a snowy afternoon.

Spaghetti Bake

My family really likes this and I love it because it's super simple and few pots/pans to clean.

There's no real measurements nor necessary items, put in your favorites with a few shelf staples and viola!

1 small box of spaghetti noodles, cooked
1lbs ground beef, cooked and drained
1 jar of your favorite pasta sauce
3/4 cup sour cream (MUST have this ingredient or substitute with some cottage cheese)
various shredded cheeses (sharp cheddar and mozzarella make a good combo)
1/2 tsp dried marjoram

optional items
sliced mushrooms
onions
diced pepper
black olives

Cook noodles, drain and set aside. Cook ground beef , with diced onion and sliced mushrooms if you would like and you may season with salt and garlic powder. Mix sauce, beef, noodle and sour cream together. Stir in shredded cheddar (1.5 cups or so) and some Parmesan if you have it on hand. Pour into a 9X13 pan, top with marjoram, shredded mozzarella (1 cup or so) and additional Parmesan if you would like. Bake at 375 for 30 minutes.

Easy peasy and tasty!

Cajun Shrimp Alfredo

2 tblsp Olive oil, divided
2 tblsp of Cajun seasoning
½ lb Shrimp, Peeled and Deveined
½ Onion, chopped
1 Garlic Clove, minced
½ small Red Bell Pepper, diced
8 oz Pasta
8oz Heavy Whipping Cream
5 Tblsp Butter, divided
¾ cup Parmesan Cheese

In a bowl lightly coat shrimp with 1 tblsp of oil then coat wth Cajun seasoning, let set in refrigerator for at least 30 minutes.
Cook Pasta according to package directions.
In skillet heat olive oil and 1 tblsp butter over med. High heat, add onion, garlic and pepper.
Sauté until onion has become translucent, add Shrimp and cook until color changes (pinkish)
In saucepan melt remaining butter over med heat and add cream, when mixture just starts coming to a boil add cheese a little at a time, stirring until incorporated.
Top pasta with cheese mixture, then with Shrimp.
Top with extra Parmesan cheese if desired.
Serves 2