Creamy Baked Macaroni and Cheese

Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velveeta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot ...

Fried Green Tomatoes

The movie "Fried Green Tomatoes"  is one of my all time favorites. It is based on a novel  by Fannie Flagg starl about a little cafe her great- Aunt Bess owned in Irondale, Alabama. The movie is really about life long friendship. The scene where Evelyn brought Ninny some fried green tomatoes for her birthday... just like they made at the cafe.... always makes my mouth water!

Recipe
3-4 green tomatoes
1 1/2 cups flour
1/2 cup corn meal
1/2 tsp salt & pepper
milk
vegetable oil
Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter. Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess. Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil) To cool, drain in a colander to keep tomatoes from becoming soggy. Salt to taste. Tomatoes should be green and firm. Best time to pick green tomatoes is in October. Any red spots and they won't fry or taste as good.

You can also purchase a batter from the "Whistle Stop Cafe Website" It makes perfect fried green tomatoes every time. It makes the tomatoes crispy, but not greasy. Try frying some dill pickle slices while you are at it.

"I found out what the secret to life is: friends. Best friends."
~Ninny Threadgoode/ Fried Green Tomatoes

Spinach Dip Bites

• 
  

  

  I found this yummy recipe posted on Facebook this morning. What a great appetizer idea!
  

  Recipe by Providence Ltd. Design Be sure to check out their blog. They are sisters and business partners. They offer complete interior design services. Sister's Point Of View
• Dip:
  

  10 oz frozen spinach, defrosted
  8 oz. frozen artichoke hearts
  3 oz. cream cheese, softened
  8 oz. sour cream
  1 cup shaved or shredded Parmesan cheese (not grated powder)
  1/4 tsp. garlic powder
  1/4 tsp. onion powder
  Salt and pepper (to taste)
  
  Mini phyllo shells (in the grocery store freezer)
  
  Directions:
  1- Squeeze the liquid out of the spinach, place in a large bowl.
  2- Dice the artichoke hearts into small pieces while they're still somewhat frozen (it's easier to cut frozen). Toss in with the spinach.
  3- Add the cream cheese. Using a spoon, smush the cream cheese into the artichokes and spinach until well combined.
  4- Add the sour cream, Parmesan cheese, and seasonings. Stir well to combine.
  5- Transfer to an oven safe dish. Refrigerate at least 1 hour (can be done overnight too).
  6- Heat the oven to 350.
  7- Heat in the oven for 10-15 minutes, until just warm and beginning to melt. (If you're using it as just a dip keep it in until bubbly and hot.)
  8- While it's in the oven, place the mini phyllo shells on a cookie sheet.
  9- Remove from the oven. Using a tablespoon, fill each shell with dip.
  10- Heat in the oven for 5-6 minutes, until filling and shells are hot and golden.

Southern Braised BBQ Beef Sandwich

One 3-pound chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28-ounce can whole tomatoes (preferably plum tomatoes)
1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade BBQ sauce)
Salt and freshly ground black pepper
12 sandwich or hamburger buns

• In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
  
  Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.
  
  Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
  
  Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

  Serve on buns. Makes approximately 12 sandwiches.