Sunday, January 24, 2010

January Menu...Better Late Than NEVER?

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Menu for January...After a day in the snow, this dinner will be sure to warm your family, friends and neighbors!

Grammy’s Mac ‘n’ Cheese

Northwest Hazelnut Salad

Kangaroo Cookies

Grammy’s Mac ‘n’ Cheese...Mac'n'Cheese is NOT just for the kiddies anymore!
Serves 4


1 package (8 ounces) elbow macaroni

¾ cup fresh bread crumbs (about 1 ½ slices of bread)

4 tablespoons butter, melted

1 small onion, finely chopped

1 tablespoon flour

¼ teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon ground black pepper

1 ½ cups milk

2 cups sharp cheddar cheese, shredded


* Cook macaroni as directed. Drain well.
* Preheat oven to 350 degrees. Grease 9-inch square baking dish.
* In a small bowl, toss bread crumbs and 2 tablespoons melted butter until moistened. Set aside.
* Place remaining 2 tablespoons butter over medium heat, Add onion and cook until tender. Add flour, mustard, salt and pepper; stir until blended. Stir in milk, cook, stirring, until thickened. Remove from heat; stir in cheese.
* Spoon macaroni into prepared baking dish. Pour cheese sauce over macaroni. Sprinkle crumb mixture on top. Bake for about 20 minutes until golden brown.

Northwest Hazelnut Salad...Enjoy the added protein that hazelnuts provide!


1 big bowl of mixed salad greens, torn into pieces

2 avocados, peeled and sliced

1 cup blue cheese

1 cup hazelnuts, toasted and chopped


Whisk Together:

1/3 cup red wine vinegar

2/3 cup olive oil

2 tablespoons Dijon mustard

1 clove garlic, minced

Sea salt and freshly and freshly ground pepper to taste

Set aside.


* Just before serving, arrange greens in a bowl.

* Arrange avocados slices on greens.

* Add dressing and toss lightly.

* Crumble blue cheese over top.

* Sprinkle with nuts and serve.

Kangaroo Cookies...Warm those little tummies with these itty bitty yummies!

2 cups regular oats
2 cups all-purpose flour
2 cups packed brown sugar
1 cup shredded, sweetened coconut
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup Earth Balance, melted
6 tablespoons water
4 tablespoons Lyle’s Golden Cane Syrup

Preheat oven to 325°F.

Combine first 6 ingredients in a bowl; stir well. Add Earth Balance, water, and
syrup; stir well.

Drop by level tablespoons, 2" apart, onto SILPAT. Bake at 325°F for 12 minutes or until almost set.

Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies
from baking sheets. Place on wire racks; let cool completely.

Adapted from a Cooking Light recipe

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