Thanksgiving is right around the corner! If you and your chapter are thinking about throwing your own Thanksgiving feast we can help! Here are three tasty recipes from the food network’s Thanksgiving addition; great for a Thanksgiving potluck sisterhood event! Enjoy.
Mac n’ Cheese
- 4 Cups Dried Macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
Preheat the oven to 350 degrees F. Cook the macaroni until still slightly firm. Drain and set aside. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it’s still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Green Bean Casserole
CLICK IMAGE for Green Bean Casserole 101!
- 1 pound dense country white bread, cut in 3/4-inch cubes
- 6 tablespoons unsalted butter, plus more for greasing the baking dish
- 2 leeks, halved lengthwise
- 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
- 1 1/2 cups thinly sliced celery
- 2 to 3 teaspoons crumbled dried sage
- 1 1/2 teaspoons dried thyme or dried marjoram, or a combination
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken or turkey stock
- 2 large eggs
- 1/2 teaspoon baking powder
- Fresh sage or thyme sprigs, for garnish
Preheat the oven to 325 degrees F. Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl. Butter a 9 by 13-inch baking dish and set aside. Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use. Turn the oven up to 425 degrees F. Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top. Garnish with the herb sprigs and serve the dressing hot.
We think these recipes are yummy! COMMENT & tell us what your favorite Thanksgiving dish is!
See http://www.foodnetwork.com/ for more classic Thanksgiving recipes! Happy cooking and enjoy!