This recipe is from Tina Adolf (wife of Jakob) the MAF Program Manager couple when we first arrived in 2006.
We have since modified this recipe many times to fit our family’s voracious appetite for “‘Roni Cheese”. These are her original amounts (which seems to me would feed about 2 people in our family), mostly in grams and ml. I’ve included our family-size amounts at the bottom.
200g macarroni – cook as per package instructions
2 Tbsp flour
2 tsp prepared mustard (any, but we often use the ‘ancienne’, which gives nice flavour. The dijon is also nice)
salt and pepper
100g grated cheese (any, we normally use the edam from shoprite)
3Tbsp grated cheese on top (optional)
While pasta is cooking, whisk together milk, flour, salt and pepper in saucepan. Heat on medium heat until bubbling and thickened. Slowly add grated cheese to milk mixture, stirring to combine. Remove from heat. Add cheese mixture to cooked and drained pasta, stirring until coated. Top with grated cheese. Bake or broil for 20 minutes to melt cheese.
Notes: We don’t bake the macaroni and cheese as we find it’s not necessary and tends to dry out the pasta. We also at times add cut up wieners/hotdog sausages to the macaroni and cheese, which is especially a treat for toddlers 😉 Also nice served with a side of baked sausages (like the pur porc at LP) and a bowl of onions fried in butter. 🙂
Family size – 3cups macaroni, 400ml milk, 2.5Tbsp flour, 2-3tsp mustard, salt and pepper, 150g grated cheese.
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This is a favorite of ours from Nate’s mom!
2 cans each of green beans, red beans, white beans
1 can of chickpeas
1 chopped green pepper
1 finely chopped onion
2 Tablespoon parsley
1/2 teaspoon basil
2 teaspoons tarragon
1/2 teaspoon dry mustard
1/2 Cup sugar
1/2 Cup white vinegar
1/2 Cup oil
Drain all the canned beans and combine beans, green pepper, onion and spices into a large bowl.
Mix sugar, vinegar and oil. Pour over beans. Mix and let marinate for at least 12 hours (the longer the better!). Stir occasionally.
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This is a slow cooker recipe from the Company’s Coming Slow Cooker Dinners cookbook by Jean Pare.
You can serve this dish on its own or over rice. We also like it served with bread.
Combine in 3.5 to 4 quart (3.5-4L) slow cooker:
- Can of diced tomatoes (with juice) 28oz/796ml
- Can of lentils, rinsed and drained 19oz/540ml
- Finely chopped onion 1.5cups/375ml (i do less with Mada onions)
- Finely chopped celery 1/2 cup/125ml (i dont use this)
- Barbecue sauce 3tbsp/50ml
- Sweet (or regular) chili sauce 2.5Tbsp/37ml
- Balsamic vinegar 1Tbsp/15ml
- Bay leaf 1
- Salt 1/4tsp /1ml
- Pepper 1/8tsp /0.5ml
Heat in fry pan on medium heat:
- Cooking oil
- Lean ground beef 1lb/454g
Scramble fry for 5-10minutes until no longer pink. Drain.
Sprinkle over beef:
- All-purpose flour 1.5tbsp/25ml
Heat and stir on medium heat for 1 minute.
- Prepared beef broth 1/4cup/60ml
Stir and scrape bottom of pan, mix together thoroughly.
Add beef mixture to slow cooker tomato mix. Stir well. Cover. Cook on low 8-10minutes or on high 4-5 hours. Remove and discard bay leaf.
Finely chopped fresh parsely (or 2 1/4tsp, 11ml, flakes) 3Tbsp/50ml (optional). Stir in well.
It says that this recipe serves 6. I find it a large recipe, it serves my family of 5 for dinner and then a few days of leftovers. Great re-heated.
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I found this gluten free nut-crust recipe here.
We normally have Peanut Butter Cream Cheese cake as the usual birthday cake request around our house. For Josh’s birthday last week I made it again, but split the recipe in two in order to make one with a gluten-free crust for a friend we invited to celebrate. Of the three pans of cake served to a crowd – only one guest being gluten intolerant – the nut-crust PBcheesecake was the dessert of choice. Who knew?!
It really is a lovely change to the cheesecake with the cookie crust, but you could use this recipe for any pie or cake where you wanted to add a nutty flavour and/or make your dessert gluten free.
The original recipe says you can use any kind of nut. Good for cheesecakes and pudding pies.
Also, it’s made entirely in a blender, which is nice if you’re using your kitchen stand mixer for the cake batter.
Yield: enough crust mixture for one pie crust
2 cups pecans
2 tsp melted butter
1/2 tsp vanilla
4 Tbsp brown sugar
1 Tbsp water
- Place pecans in food processor; grind until fine.
- Add melted butter, brown sugar, vanilla and water.
- Continue processing till mixture begins falling off sides of bowl.
- Press into 9-inch pie pan.
- Bake at 325° for 20 minutes or microwave at full power for 6 minutes.
I baked the crust in my normal small-lasagna dish for PBcheesecake, let cool, then poured the filling and froze as usual.
I think i’ll be using this crust in lieu of the graham cracker/ cookie crust in the future!
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One of my favourite go-to recipes for potluck dinners.
1-1.2kg potatoes. Peel rough, slice fine (ca.3mmthick). Place in greased 9x13pan layered like tiles on a roof.
1 ‘knifetip’ nutmeg
4 garlic cloves pressed
Mix ingredients together, pour over potatoes. Bake at 180-200C 45 min.
Then place on top:
onion slices (opt)
pre-cooked bacon (opt)
100g cheese grated
100ml more cream, if potatoes looking dry already.
Finish cooking in over for another 20min (on Broil, if possible)
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1/2 lb ground beef
1/2 onion, chopped
1 can ranch style beans (or white)
1 can kidney beans
1 can corn
1 can diced tomatoes
1 pkg taco mix
1 pkg ranch dressing mix
3 cans water
Saute beef and onion. Put into slow cooker. Add all cans of beans, packets of mixes, and water. Cook on low 6hours, or according to your slow cooker, until beans are soft.
Serve with sour cream, shredded cheese, and tortilla chips on top (optional).
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As mentioned in a previous post (Dutch Stroopwafels), here’s the recipe for the crispy waffle cones for icecream which you can make with the same waffle cone iron mentioned there. This is the recipe found in the Cloer waffle cone iron.
200g sugar (1cup)
2 envelope vanilla sugar (i just use a few tsp vanilla extract)
Melt butter in a pot. Combine sugar, vanilla, melted butter, flour, eggs and water. The batter should drip from the spoon. If this is not the case, add more water. Allow batter to stand overnight (or, 2 hours min).
Set iron at 2.5. Put in 1Tbsp batter just back of center. Push down on handle. When light blinks off, roll cone around cone mold with wooden stick. Hold shut until firm.
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