We have been lucky here in New Hampshire this winter. We have only had a few inches of snow, always quickly followed by rain and/or warmer weather than we usually get. No complaints from me after last winter when we had blizzard after blizzard, and snow up above our heads!
But it’s still winter, and still chilly, so comfort food is always welcome. I’d like to share some easy and delicious recipes for you. They are tried and true, easy to make and are just the thing for a cold, damp day. Enjoy!
The name comes from the last name of the sisters who invented this dish.
1 cup uncooked macaroni
1 14-oz. can of tomatoes (diced or stewed) along with the juice
1 onion, chopped and sautéed
1 & 2 lb. shredded Cheddar cheese
1 large pinch sugar
NO S & P!
Cook about macaroni 7 minutes. Drain, and put into buttered 2-quart glass pan. Add all other ingredients and stir. Bake in 350 degree oven for about 45 minutes.
Chicken Breasts and Sweet Potatoes
Delicious and easy to make.
Boneless chicken breasts, cut in thick (about 2-3″) slices
2-3 sweet potatoes, peeled and cut in 2″ slices
flour (depending on how much chicken and potato you have, about 1 cup or so)
dash S & P
couple dashes of rosemary
1 stick butter
In a paper bag, shake the chicken, flour, S & P, and paprika until the chicken and potatoes are coated. Put the chicken and potatoes into a greased baking pan and sprinkle with a bit more rosemary and S & P. Melt the stick of butter and pour about 1/3 of it over the chicken and potatoes. Bake at 425 degrees for one hour, basting with the remaining butter two more times.
This is a great dish for brunch, lunch, or dinner. Can be made the night before, so it’s very convenient.
Variations: add shrimp, cubed ham, 1 t. oregano, or crumbled bacon.
10 slices buttered bread, cut in large cubes
3 cups sharp grated cheese
1 t. salt
1 t. dry mustard
2 cups milk
4 eggs, well-beaten
Butter a casserole dish and put in a layer of cheese, then bread, and keep alternating, ending with cheese. Mix the other ingredients together well and pour over the bread and cheese. Refrigerate overnight. Put the casserole in a pan of water to bake. Bake at 375 degrees for one hour.
Serve with a green salad.