FoodAskew |

Submitted by Gary Floyd
Servings Unknown

Ingredients

Directions

1. Boil macaroni in water until al dente.  Reserve ¼ c. cheddar cheese.

2. Beat the 3 eggs.

3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.

4. Cook at Low setting for 3-4 hours.

Chef’s Note: We tried this recently and it was terrific!

Submitted by Joe
Serves 2

Ingredients

Directions

1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.

2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.

3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.

4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.

5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.

6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.

Chef’s Note: Spinach can be substituted for kale if desired.

Submitted by Joe
Serves 2-4

Ingredients

Directions

1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.

2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in 1/3 of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.

4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.

Submitted by Michelle Fawver
Serves 6-8

Barbecue Sauce

Combine & bring to a boil.

Place ribs on a flat pan.  Sprinkle ribs with garlic powder.  Arrange onion & lemon slices on top.  Bake, uncovered, in oven at 450°F for 30 minutes.  Drain.  While ribs are baking, make the sauce.  Place ribs, onions, & lemon in heavy baking dish or pan with lid.  Pour hot barbecue sauce over ribs.  Cover and bake in 325°F oven for 1½ hours.

Submitted by Marilyn Braunger
Serves 6

Dredge pieces of chicken with flour.  Heat oil in large skillet.  Brown chicken on all sides in oil.  Add remaining ingredients.  Cover; simmer 1 hour or until tender.  Serve with hot cooked spaghetti & grated Parmesan cheese.