What's Cooking In Sisters- February Edition

We had planned to get together the first Sunday in February and try recipes from the What's Cooking In Sisters Cookbook that Nick's grandma had given me years ago, but the Snowmagedden Twin Blizzards crushed that idea. We got 3 feet of snow in 5 days. Crazy! However, as I was snowed in with the ingredients and a lot of time on my hands I gave it a go. So here are the 2 recipes I tried: STRAWBERRY PRETZEL SALAD, AND SKILLET MAC & CHEESE


STRAWBERRY PRETZEL SALAD (Nancy suggested 'salad' might be a stretch)

Layer 1:
2 1/2 C crushed pretzels (don't crush too finely)
3/4 C butter, melted
3 T sugar

Mix all intredients and put in the bottom of a 9x13" pan. Bake in preheated oven 400 for 8-10 minutes.

Layer 2:
1 pkg (8 oz) cream cheese, softened
1 C sugar
9 oz Cool Whip

Blend Cream cheese and sugar and fold in cool whip. Spread on cooled crust

Layer 3:
2 sm pkgs strawberry jello
2 C boiling water
2 pkgs (10 oz each) frozen strawberries

Dissolve jello in boiling water. Stir in frozen strawberries. When partially set, put over second layer. Refrigerate until set.

I've had this a zillion times at my moms house, but the addition of the frozen strawberries was new. I didn't like them- they were kind of a squishy texture, plus added quite a bit of expense. Leave out the strawberries and you'll be fine. And please serve as more of a dessert.

SKILLET MACARONI AND CHEESE
1/4 C butter
2 C uncooked elbow macaroni
1/2 C onion, chopped
3/4 tsp salt
1/4 tsp pepper
1/8 tsp oregano, dried
1/4 tsp dry mustard
2 C water
1 1/2 T flour
1 can evaporated milk
2 C sharp cheddar cheese, shredded
1 T minced parsley, dried.

Turn electric skillet to 200 and melt butter. Add macaroni, onion, salt, pepper, oregano and dry mustard. Turn heat to 260 and cook, stirring occasionally for 5-7 minutes, or until onion looks clear. Add water and bring to a boil. Cover the mac and simmer at 200 for 6-12 minutes or until the mac is tender. Sprinkle flour over the mac mix and stir to mix well. Stir in the evap milk and shredded cheese. Simmer 5 min longer at 200 or until the cheese completely melts. Stir occasionally while it cooks. Sprinkle with parsley and serve. Serves 6.

First, I never put parsley in any recipe, ever. So I don't know if that adds anything or not. I didn't have dry mustard so used yellow mustard,and I threw in about twice what it asked for (I figured, heck! I like mustard!). That did make it have a mustardy flavor which wasnt' bad, but was there. And I think the sharp cheddar made it too zippy- I'd go more mild next time. I didn't have oregano so used italian seasonings.

Be aware this might be best served on paper plates as it hardens into a cementy glue that is impossible to remove unless it is severely scraped. I didn't have a electric skillet so just used a frying pan on top of the stove. We thought it was ok on a snowy afternoon.