Southern Style Macaroni and Cheese

This is the most favorite recipe of all. This is my mother's recipe though she added and subtract depending on her taste. In our neighbor we celebrate every holiday with a party and barbeque the one thing that everyone makes sure is brought is my Macaroni and Cheese. I have to make two casserole dishes every time and at the end of the party the only thing that doesn't have leftovers is the M & C. This is simple to make and trust me your kids will love it.

Southern Style Macaroni  and Cheese
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Rosemary Koestler

• 1 teaspoon of salt 
• 1 tablespoon of dry mustard 
• 1 teaspoon of black pepper
• 1 egg
• 3 cups of milk
• 2 sticks of butter
• 1 can of cream of chicken soup
• 32oz of Velveeta
• 2 cups sour cream
• 2 lbs small elbow macaroni 
• 1/2 cup Parmesan cheese
• 2 lbs of cheddar cheese ( I use sharp cheese but sometimes when it is on sale)

Preheat oven to 400F.
In a large glass bowl cut up Velveeta cheese into  1 inch cubes, also cut one stick of butter into 4 pieces, pour in 2 cups of the milk, and add the salt and pepper. Place plastic wrap over the top and microwave for 5 or more minutes depending on your microwaves power. You want the cheese to be completely melted but you have to stir it frequently or the cheese will burn.

While you are working on the cheese, start boiling and follow the instructions on the package for the macaroni. The key here is that right after the macaroni is done you want to put all your ingredients in while hot.

Grate your 2 lbs of cheddar cheese and set 1 half pound for the topping. Now stir your last 1 cup of milk, one egg, cream of chicken soup, and your sour cream together.

When you have drained the macaroni, while it is still hot start stirring in your sour cream mixer, your Velveeta mixer, and you 1 1/2 lb of cheddar cheese and 1/2 cup of Parmesan. Now melt the last stick of butter and last cup of milk together.

Pour macaroni into a large baking dish, then pour milk and butter over the entire casserole let it seep in. Now you can spread the last 1/2 lb of cheddar over the top of the dish. Cover and put into oven and cook for 45 minutes. If you want this more creamy and more milk. About 15 minutes before its ready uncover.

You can top this with crushed potato chips or crushed Ritz crackers. Bon Appetite !

 
Click here for a printable version of this recipe   Miss Kate's Cookbook

Southern Style Squash Casserole

Southern Squash Casserole was a standard in my house growing up. Both my Grandmother and Mother cooked it all the time. It was sweet and tasty and you need get your vegetable for the day.  I believe the influence was from the French colonists who first settle in the area in 1719. The recipe is easy to cook, great for parties and everyone will like it.

Southern Squash Casserole
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from My Grandmother's Recipe Box 

•  2 pounds squash
• 2 eggs
• 1/2 medium onion, chopped
• 6 tablespoons margarine or butter
• 1/2 cup milk
• 3 tablespoons brown sugar
• 1 teaspoon sale
• 1 1/2 cups shredded cheddar cheese
• Ritz crackers 10 per layer
• Butter or margarine  

 Cook squash in small amount of water until tender. Drain well and mash.
In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.

Bon Appetite ! 

Click here for a printable version of this recipe

Beans Supreme

When  you  look  at  the  name  of  this  recipe,  you  might  not  think  you  want  to  try  it.  I  will  admit  when  I  saw  it, I thought that  it  was  unique.  I  will  tell  you  its  very  tasty  and  something  I  think  you  kids  will  like.  ( You  can  take  the mushrooms  out,  if  your  kids  do  not  like  them. )  I  laughed  when  I  read  it  because  it  had  pork  and  beans  in  it,  I have  not  had  them  since  my  children  were  young.  I  did  find  out  that  Pork  and  Beans  on  toast  is  England favorite  food.

 Bean  Supreme

Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by  River Roads  Cookbook

2  pounds  ground  beef
1/4  cup  bacon  drippings
1  large  onion,  chopped
1/2  green pepper,  chopped
1  can  (4 ounce)  mushrooms
1  can   (16 ounce)  stewed  tomatoes
1  can  tomato  soup  (undiluted)
1  can  ( 1  pound, 13  ounce )  pork and beans
1  can  (16 ounce)  red  beans
1 1/2   teaspoons   salt
Dash  of  cayenne  pepper
1  tablespoon  Worcestershire Sauce
1 1/2  cups  sharp  cheese,  grated

Brown  meat  in  drippings  in  heavy  skillet;  add  onions,  green  pepper,
and  mushrooms.  Cook  until  vegetables  are  lightly  browned.  Add  tomatoes. soup,  beans,  salt  and  Worcestershire  sauce.  Put  in  a  2  1/2.  quart  casserole.  'top  with  grated  cheese  and  bake  at  350°  for  about  1  hour.  Serves  10-12.
Bon  Appetite !

Click  here  for  a  printable  version  of  this  recipe -  Miss  Kate's  Cookbook

Anne's Meat Loaf Vintage Vicksburg

My mother used this recipe on a regular basis. It is full of favor, moist, and the topping is outstanding. The recipe  came from the Vicksburg Junior Auxiliary in Vicksburg, MS. Vicksburg was establish in 1819 though it was a southern town, it settle by mostly Irish people with a sprinkling  of German, African, Italian, Swiss French, English, Lebanese, Scottish, and Chinese. Therefore, you can see there are many influences on the food of the south. 



Anne's Meat Loaf
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Vintage Vicksburg 1985

2 eggs
2 Tablespoons Worcestershire sauce
1/2 cup chopped celery                                     
1 cup crushed corn flakes
1/3 cup chopped bell pepper
1/2 teaspoon pepper
1/2 cup evaporated milk
1 (20-ounce) can cooked tomatoes
1/2 cup grated carrots
1 cup chopped onions
1 cup cracker crumbs
1 teaspoon salt
2 pounds ground beef
1/2 cup ketchup

Topping

1 16 oz can tomato sauce
1 cup dark brown sugar

Mix together and pour over both loaf pans

                     

Beat eggs and put in a very large bowl. Add other ingredients except ketchup
and mix thoroughly. Pack mixture into two 9 x 5 x 3-inch loaf pans
and spread ketchup over top of meat. Bake at 350' for 1 hour or more.
Yield: 8 to 10 servings.
Bon Appetite !

Click here for a printable version of this recipe  -  Miss Kate's Cookbook

Mississippi Best Cabbage Casserole

This  recipe  is  from  The  Best  of   the Best  from   a  selection  the  top  cookbooks  in  Mississippi. The  original  cookbook is "Treasures  from  Our  Kitchen"  this   is  one  of  top  recipes.  Casseroles  are  big  in  the  south  and  most   are  very  unique.  This one is  full  of  flavor,  you   really  can  not  tell  the  main   ingredients  is  cabbage.   I   really  love   this    recipe,  I hope  you  do  too.

Mississippi   Best  Cabbage  Casserole
Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by Treasures  from  Our  Home

•  1  lb  of  ground  beef
•  1  lb  bulk  seasoned  sausage
•  1  medium  onion
•  1  medium  bell  pepper  ( I   used  a  red  bell  pepper )
•  1  stalk  of  celery  thinly  sliced
•  2  cloves  of  garlic  crushed
•  1  cup  rice 
• 1/4  cup  of  water
•  2  ( 10 ounce )  cans  of  Rotel  tomatoes  with  Green  Chile's  ( To  spice  it  up  use  one  can of  hot Rotel )
•  1  medium  head  of  cabbage,  coarsely  shredded
•   16  oz  Velveeta  Cheese
•  2  cups  shredded  cheddar  cheese 
•  1/2  stick  of  butter
•   1 TB  flour
•  1  cup  of  milk

Brown   meat  and  sausage  in  dutch  oven.  Drain  fat;  add  onion,  pepper,  celery, garlic,  and  rice.
Cook  for  5  minutes.

Add  water,  tomatoes,  and   cabbage  cook  for  10  minutes.

Pour  into  a  9  x   13  baking  dish.  In  a  separate  bowl,  microwave  cheese  and  butter  till  melted.
Stir  in  milk  and  flour.  Pour  over  mixture.

With  fork  push  cheese  around   to  get  it  down  into  the  casserole.  Do  not  stir,  just  push   fork  in   and  move  back  and  forth.  Bake  at  350f  for  45  minutes  covered.  Uncover,  cover  in cheddar  cheese  and  bake  for  15  minutes.  Let  sit  for 15  minutes,  then  serve.   Great  with  cornbread,   it  also  freezes  well.    Bon  Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Bayou Sausage Royale

This  recipe  comes  from the Bayou  Cookbook,  Oak-lawn Manor, Franklin, Louisiana. Bayou . The owner Thomas  J  Holmes wrote the cookbook in 1969. The home Oak-lawn Manor  built in 1837 and sits on 35 acres. This recipe  is a traditional creole recipe inspired by the heritage of bayou. Just like the house it is rich in taste and flavor of the sausage and the rice is remarkable. 

 

 

Oak Manor 1837

Bayou Sausage Royale
adapted recipe and photos by Miss Kate's Cookbook
original recipe by Bayou Cook book  1969

•  1/2  lb  good  smoke  sausage,  cut  in  1/2  inch  thick  rounds  ( you  can  use  any  sausage  you  like)
•   1  small  onion,  chopped
•   1  small  bell  pepper,  chopped  (I  used  a  orange  bell  pepper)
•   1  stalk  celery,  chopped
•   1  cup  of  raw  rice
•   1  tsp.  salt
•   2  cups  water

 Fry  sausage  rounds,  in  own  fat,  over  low  heat,  until  slightly  browned. Drain  sausage  on  paper  towels.  Pour  all  fat  from  sausage  from  saucepan  except  3  tablespoons.  Saute'  onion,  celery,  bell pepper in  same  pan  until  wilted, not  brown.  Add  2  cups water  and  one teaspoon  of  salt.  Bring  to  a boil  and  cook  for  two  minutes.  Remove  from  fire, add  sausage  and  raw  rice.  Now  pour  all into  a  greased  casserole  with a  tight  lid,  cover  and  bake at  350F   for 45  minutes.
Bon  Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Cajun Chicken Cheesy Casserole

This is for my  picky 30 year old son who loves Mac & Cheese and Spicy Chicken. So, I  combined them both to come up with a great new casserole. The grilled Cajun chicken is spicy and two cheeses combined make this a hit, I think my son might even give me 4 stars. This is a great variation of Mac & Cheese and can serve 8 or more.

Cajun Chicken Cheesy Casserole

Recipe and photos by Miss Kate's Cookbook

6 boneless skinless chicken breasts or thighs

1 10 oz can of cream of chicken soup

1 lb of grated Colby jack cheese  (you can use sharp cheese)

16oz of Velveeta Cheese

3 cups of milk

1/2 cup of sour cream

17 oz of spaghetti noodles

2 Tbs of Cajun seasoning

First, for the Cajun seasoning pick the one that you like the flavor of from your market. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat your grill or  in a large skillet with olive oil over medium heat until chicken is no longer pink. Remove chicken and cut into bit size pieces.

Bring a large pot of lightly salted water to a boil. Add spaghetti pasta, and cook for 8 to 10 minutes, or until al dente; drain.


In a mixing bowl, combine half of Colby cheese, Velveeta cheese, chicken soup, milk, 2 Tbs of Cajun seasoning, and the sour cream in a glass bowl and microwave for 6 minutes or until cheese is melted.


Preheat oven to 350 F. In a large bowl combine and toss the pasta, chicken, and the bowl of melted cheeses. Pour into a 10 x 13 baking dish. Top with the rest of the Colby cheese, bake for 30 minutes. Remove and let stand for 15 minutes. 
Bon Appetite !


Click here for a printable version of this recipe - Miss Kate's Cookbook