Our next two recipes get a little sentimental with favorite family dishes that have been passed on for generations.
Homemade Mac n Cheese:
“My favorite recipe is one I learned from my Grandpal (yes, spelled pal). He passed away suddenly when I was 13. The weekend before he passed, I was at his house and he and I made the recipe together; was the first and last time we did, so that is why it has a special place in my heart. I’m asked to make it quite frequently and will certainly make it for Thanksgiving; there is nothing challenging about it, but just the sentiment behind this dish qualifies it as fine cuisine in my family.” -Lindsey
Grandpal Dick’s Mac n Cheese
(Brands matter, so to stay true to him, my recipe is brand specific!)
- 8 oz box of Mueller’s Elbow Macaroni Noodles
- 1-2 blocks of Kraft Sharp Cheddar Cheese
- Unspecified amount of Butter
- 1 can Pet Evaporated Milk
Cook the elbow noodles according to directions on the box.
- Coat a 9×13 Pyrex dish with butter.
- Slice cheese into thin slices
Once noodles are cooked layer the bottom of the pan with noodles. Lay slices of cheese across the layer. Add little tabs of butter throughout the layer.
The final layer should be cheese.
Add the can of Pet Milk. I always watch the sides and make sure it is at least ½ or 2/3 the way up the dish.
Bake, covered, at 325 for 30-40 minutes. Bake uncovered for an additional 10 minutes if needed or if you desire a brownish top (recommended).
That’s all! So easy, so yummy and not one bit healthy!
Moist Bread Dressing:
“This is technically what my mom makes for Thanksgiving every year and not myself. This is one of my favorite dishes and what I look forward to every holiday season. I remember being a kid and smelling the amazing smells from this dish wafting from the kitchen and I would take a deep breath and think, ahhhh, now it’s truly Thanksgiving. It just wouldn’t be the holidays without it. So Yummy!!” – Sabrina
- 1 cup margarine
- 2 cups diced celery
- 1 ½ cups chopped onions
- 2 teaspoons salt
- 2 ¼ teaspoons poultry seasoning
- ½ teaspoon pepper
- 18 cups white bread crumbs (Using a food processor, use 4 cans of cooked Pillsbury biscuits and enough 2 lb. white bread to make the 18 cups)
- 3 eggs, slightly beaten
- 1 chicken bouillon cube dissolved in 1 cup boiling water
- In 8-quart Dutch oven over medium heat, in hot margarine, cook celery and onions until tender, about 10 minutes.
- Add salt, poultry seasoning, and pepper, stir well until thoroughly mixed.
- Stir in bread crumbs and eggs; mix together well. Add bouillon to moisten; stir well.
- It makes enough for a 13 x 9 pan plus a small (approx. 5 x 7) Pyrex dish. Bake at 350° for 30 minutes.