Page 19 - Florida Sentinel 10-26-18

Recipes
INGREDIENTS:
• 1 lb elbow macaroni pasta un- cooked
• 1 tsp salt to salt the water for the pasta
• 8 cups water
• 1 cup evaporated milk
• 1 1/2 cup half & half
• 4 tbsp unsalted butter
• 2 tbsp all purpose flour
• 4 oz cream cheese
• 8 oz gouda cheese shredded or cubed
DIRECTIONS:
Macaroni and Cheese
• 8 oz creamy havarti cheese shredded or cubed
•8 oz sharp cheddar cheese shredded
•4 oz mozzarella cheese shredded
• 4 oz colby jack cheese shredded
• 1 tsp seasoning salt OR plain salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp freshly cracked black pepper
• 1 tsp smoked paprika
– Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt. Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
– Cook the pasta until it is al dente (cooked but still firm), then drain and rise it under cool water.
– Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
– Melt the butter down completely, then sprinkle in 2 tbsp of flour.
– Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half. – Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
– Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
– Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
– Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder.
– Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
– Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
– Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
– Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
Bake the macaroni and cheese, on 350 F for 25-30 minutes.
Remove from the oven. Let sit for 5 to 10 minutes. Serve.
Collard Greens
• 3 cups water
• 1/2 pound smoked turkey wings or neck
• 1 1/2 pounds collard greens • 2 tablespoons vegetable oil • 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes
DIRECTIONS:
– In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.
– While the turkey is cooking, wipe the collards with a damp towel, then wash two or three times or until all the dirt and grit has been removed. Chop the greens into 1/4 - inch pieces; you will have 10 cups of chopped greens.
– Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and sim- mer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards.
INGREDIENTS:
Classic Skillet Cornbread
INGREDIENTS:
• 1 1/2 cups fine stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 2 teaspoons granulated sugar • 1 teaspoon baking powder
• 1 teaspoon baking soda • 1 teaspoon kosher salt • 1 3/4 cups buttermilk
• 2 large eggs
• 3 tablespoons salted butter
DIRECTIONS:
– Place a 10-inch cast-iron skillet in oven, and preheat oven to 450°F. Heat skillet 7 minutes.
Step 2
– Meanwhile, stir together the cornmeal, flour, sugar, baking pow- der, baking soda, and salt in a large bowl. Stir together the butter- milk and eggs in a medium bowl.
– Add butter to hot skillet, and return to oven until butter is melted, about 1 minute. Stir buttermilk mixture into cornmeal mix- ture until just combined. Pour melted butter from skillet into corn- meal mixture, and quickly stir to incorporate. Pour mixture into hot skillet, and immediately place in oven.
– Bake in preheated oven until golden brown and cornbread pulls away from sides of skillet, 18 to 20 minutes. Remove from skillet; cool slightly before serving.
FRIDAY, OCTOBER 26, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B