My grandmother Lenore Evelyn Barron loved to make dessert for us when she came to stay with us when I was 3. One easy treat she made was printed on the back of the Kellogg's Rice Krispie cereal box.
This particular recipe comes directly from the Kellogg's website:
10 Minutes Preparation Time | 30 Minutes Total | Serves 12
INGREDIENTS
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
— OR —
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
DIRECTIONS
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note
-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Source: THE ORIGINAL TREATS™
Showing posts with label Family Recipes. Show all posts
Showing posts with label Family Recipes. Show all posts
Sunday, October 20, 2013
Thursday, October 3, 2013
J. Arcala's Over the Rainbow Macaroni and Cheese
One year, after the death of my uncle Michael Hipol (son of Lenore Evelyn Barron and Mauro Hipol), our family from varying states went to Michigan. One of my dad's sister's J. Sims (née Arcala) had made a macaroni and cheese casserole with a recipe that she got from the Motown singer, Patti LaBelle, called "Over the Rainbow Macaroni and Cheese" which has been featured on the Oprah Winfrey Show [click here]. The dish was such a hit, quite a few of the women in our family have made it and have passed the recipe on.
Servings: Serves 4 to 6
Ingredients
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Nutritional Information
798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber
Servings: Serves 4 to 6
Ingredients
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Nutritional Information
798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber
Monday, September 30, 2013
Jeri Arcala's Harvest Chicken Salad Recipe
HARVEST CHICKEN SALAD
Dressing:
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small garlic clove, minced
For the dressing, zest one orange to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic; whisk until smooth. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
Salad:
1 package (6 ounces) fresh baby spinach leaves
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)
2 peeled and cut into segments
Croutons (optional)
For the salad, place spinach in bottom of large serving bowl. Dice chicken and celery. Cut apples in half lengthwise; remove stems and seeds. Cut each apple half into four wedges; cut wedges into small pieces. Chop onion. Layer chicken, celery, apples, onions, cranberries and pecans, if desired, over spinach. Top with orange segments. Add croutons if desired. ***Serve immediately.
***Note: If you are not serving right away, squeeze some oranges so that the acid will help keep the apples from browning (I usually do this anyway whether I'm serving this right away or not). DO NOT put the dressing on the salad. Let people serve themselves with the dressing. This salad is so good that it doesn't really need the dressing, but it adds a little kick with the ground mustard seed in it. ENJOY!
Anita Davis' Taco Bake Recipe
Anita, the daughter of April Arcala and Dana Davis. April Arcala was the daughter of Thomas Arcala and Margaret Young. April is my half sister. This is her daughter Anita's recipe for Taco Bake as presented on http://www.geni.com
TACO BAKE
1lb Ground Beef
1 Table Spoon Seasoned Salt
2 cups of cheese
8 corn tortillas cut into triangles
1 can of tomato soup
1 cup of Pace Picante sauce
3/4 cup of milk
Sour Cream (optional)
Brown ground beef in large pot, drain. Add seasoned salt, 1 cup of cheese, tortillas, tomato soup, Pace Picante sauce and milk. Then place in baking dish and put in the oven on 300 degrees until cheese is melted and tortillas are cooked.
TACO BAKE
1lb Ground Beef
1 Table Spoon Seasoned Salt
2 cups of cheese
8 corn tortillas cut into triangles
1 can of tomato soup
1 cup of Pace Picante sauce
3/4 cup of milk
Sour Cream (optional)
Brown ground beef in large pot, drain. Add seasoned salt, 1 cup of cheese, tortillas, tomato soup, Pace Picante sauce and milk. Then place in baking dish and put in the oven on 300 degrees until cheese is melted and tortillas are cooked.
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