By Misty Harris
Although summer's winding down we have a few recipes that our WNED staffers shared with us that would go great in a backyard barbecue, picnic or Labor Day party! Need a few more ideas? Tune in to WNED-TV every Saturday for our great cooking shows (Lidia's Italy, New Scandinavian Cooking, Ciao Italia, etc.) to help bring out your inner chef!... So, what's on your menu?
No Cheese Mac and CheeseIngredients
15 oz. canned pumpkin (or roasted butternut squash puree)
2 tbsp butter
3/4 cup milk
2 tbsp flour
6 tbsp nutritional yeast, or more to taste
2 tsp Dijon mustard
1/2 tsp garlic powder
1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
16 oz elbow macaroni (or shells)
Mix-ins of choice (e.g. kale, spinach, broccoli, peas, pumpkin seeds)
Prepare the “cheese” sauce in a pot on the stove top. Add butter over low-medium heat and mix in the flour. Cook for a few minutes, stirring constantly, until it turns a nutty color. Add in canned pumpkin, milk, nutritional yeast, Dijon, garlic, salt and pepper. Whisk over low heat until thickened.
Cook your pasta according to package directions
Drain cooked pasta and mix in with the sauce.
Candied Sweet Potatoes
6 large sweet potatoes
1/2 cup butter
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
salt to taste
Peel the sweet potatoes and cut them into slices.
Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.
Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir.
Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
Sweet Potato Pie
Southern Style Macaroni and Cheese
1 lb box of elbow macaroni
1 can evaporated milk
1 cup milk or water
1 1/2 lbs. cheddar cheese (add combination of your favorite cheese with the cheddar)
2 pounds fresh greens (turnip, mustard, collards, kale)
1 1/2 gallons water
1 or 2 smoked ham hocks, neck bones, turkey
1 tablespoon salt
1 or 2 dried red pepper pods or ground cayenne, to taste
1/2 cup chopped onion (optional)
1/2 cup chopped bell pepper (optional)
In a large pot, boil the water with the smoked ham hocks, neck bones, turkey and salt, plus seasonings. Clean greens thoroughly with several changes of water. Cut away tough stems and cut large leaves in strips. Add the greens to boiling water a little at a time. Cover and boil for about 1 hour. Add kale and collards first.
(Tastes like scratch pound cake)
1 (18 ounce) box butter recipe cake mix
1 (8 ounce) package cream cheese, at room temp
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
1 teaspoon almond extract
1 teaspoon pure vanilla extract
Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy).
Place all ingredients in large mixing bowl.
Mix with electric mixer on low for one minute until all combined.
Mix at medium for two minutes.
Batter should look uniform and thick.