Pat Lockhart

from my kitchen to yours…

Smack Yo Mamma Mac and Cheese November 28, 2012

Filed under: Pasta — Blog Master @ 5:44 pm

Smack Yo Mamma Mac and Cheese

2 Cups shredded mild cheddar                                   4 eggs
2 Cups shredded Colby Jack blend                            3 cups whole milk
1 Cup shredded medium cheddar                              1-cup heavy cream
2 Cups Velveeta Cheese grated                                  ½ stick butter
1 Box elbow macaroni                                                Salt and pepper to taste

Preheat oven to 350 degrees.  Spray a 13 x 9 pan at least 3 or 4 inches deep with non-stick spray.  Boil noodles as directed until just undercooked.  Quick rinse, shake, put to the side. Mix eggs, milk, cream, salt and pepper.  Whisk until well blended.  Pour ½ mixture in bottom of pan.  Add a layer of noodles, then salt and pepper.  Combine cheese and toss.  Top noodles with cheese, mix cheese with noodles and repeat layers ending with cheese.  Pour the rest of the milk mixture. Sprinkle with salt and pepper.  Melt butter and pour over mixture.  Cover tightly with foil and bake 45 minutes. Remove foil and bake 5- 10 minutes until golden brown.                                          
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PORK ROAST BARBECUE SAUCE January 24, 2012

Filed under: Entree — Blog Master @ 4:07 pm

 PORK ROAST BARBECUE  SAUCE

1-cup catsup 8 tablespoons brown sugar or molasses

2 tablespoons oil ¼ teaspoon thyme

2 tablespoon Worcestershire sauce 2 tablespoon onion flakes

2 teaspoon liquid smoke 2 teaspoons paprika

2 teaspoons salt 2 teaspoons mustard

Juice of one lemon

Blend all ingredients and refrigerate overnight.

Cook pork roast in crock-pot all night on low. Remove from pot; slice and remove all fat. Return roast to clean crock-pot and pour sauce over meat. Cook on low for 4 to 5 hours.

 

TEXAS YUMMY

Filed under: Entree — Blog Master @ 4:01 pm

 TEXAS YUMMY

1 Pound ground beef

1-16 oz can of tomatoes

1-6 oz can of tomato paste

2-cloves of garlic chopped

2- teaspoons of salt

½ teaspoon of pepper

Brown ground beef, drain, stir in other ingredients, simmer 10-20 minutes, while preparing the following:

1-8 oz package of fine egg noodles

1-3 oz package of cream cheese

1-cup sour cream

1-cup grated sharp cheese

Cook and drain noodles. Combine noodles with cream cheese and sour cream.

Arrange ground beef mixture in bottom of casserole dish; put noodle mixture on top of

ground beef. Top with grated cheese. Bake at 350 for 30-35 min

 

Mexican Casseroles

Filed under: Entree — Blog Master @ 3:58 pm

 TACO CASSEROLE

1 10oz yellow rice mix 1-can cheddar cheese soup

1 ½ lb ground chuck ¾ can milk

1 medium onion chopped 2-cup Taco flavored chips

1 package Taco mix seasoning

Brown meat and onions, add taco seasoning. Cook rice as directed. In a 9 x 13 casserole put a layer of rice and meat. Mix soup and milk together. Pour over meat and rice. Top with taco chips and bake 400 degrees for 20 minutes. Serve with shredded lettuce and cheese and tomatoes.

MEXICAN CASSEROLE

1 lb Hamburger

1 Can enchilada sauce

1 Can cream of mushroom soup

1 Can cream of chicken soup

1 Can green chilies

1 Onion chopped

1 Pkg tortillas

8 oz Cheddar cheese

Brown meat, onions, add soup chilies and sauce. Let simmer. Layer tortilla, sauce and cheese. Bake at 350 until hot.

Serve with sour cream, lettuce and tomato on top if desired.

 

PICKLED SHRIMP/ Beer Shrimp

Filed under: Appetizers,Entree — Blog Master @ 3:54 pm

 PICKLED SHRIMP

5 pounds shrimp

½ package pickling spices

2 tablespoons salt

Celery tops.

Cook for 10 minutes. Drain and cover with ice.

2 green onion chopped 2 teaspoons salt

2 ½ cup salad oil 1 cup vinegar

2 lemons juiced

Mix together and pour over cooled shrimp. Refrigerate for 12 hours. Serve.

 

BEER SHRIMP

 
3-5 pounds shrimp1 can beer
1-tablespoon salt1 tablespoon Tabasco sauce
1-teaspoon fresh ground pepper water to cover shrimp
 
Boil water, beer and spices; add shrimp, return back to boil. Boil 3 minutes. Drain and ice shrimp.
 

PIMENTO MEAT PIE

Filed under: Entree — Blog Master @ 3:52 pm

PIMENTO MEAT PIE from GRANDMOTHER LOCKHART

2 pounds ground beef 2 cans tomato sauce

1 medium can whole kernel corn 2 tablespoons chili powder

2 medium onions salt, pepper & garlic powder to taste

Sauté meat and onions. Add corn , tomatoes sauce, chili powder, salt, pepper, garlic powder and small amount of water. Cook 1 hour. Stirring occasionally.

1 cup flour 1 cup corn meal

1 teaspoon salt 1 small can pimento

3 tablespoons shortening Juice of pimento

Mix flour, meal and salt, cut in shortening and pimientos. Add juice of pimiento and water if needed. Roll out and cut into biscuits. Pour meat mixture into casserole and top with biscuits. Bake 350 for 30 minutes.

 

MEAT LOAF

Filed under: Entree — Blog Master @ 3:49 pm

MEAT LOAF

2 eggs 1-package Lipton Onion Soup Mix

1/3 cup catsup 1 ½ cup soft bread crumbs

¾ cup warm water 2 pounds ground beef

Bread eggs into bowl; beat slightly. Stir in catsup, warm water and soup mix. Add breadcrumbs and ground beef and mix well. Shape into loaf or pack in a pan and bake at 350 degrees for one hour.

 

 
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