Category Archives: Recipes

Macaroni and Cheese Salad

Macaroni and Cheese is an all time comfort food, when it hot, cheesy and ready for any meal. Children love it and sometime only food they will eat. So give the kids a treat and have macaroni and cheese with vegetables. They need their vegetables too.

This is an old favorite summer recipe I recently found in an old cookbook box. Macaroni and Cheese is easily made and a real keeper without the mayonnaise to worry about on an outdoor picnic. It is also very good for a week night dinner.

Macaroni and Cheese Salad

Macaroni and Cheese Salad

Julia Ann
Macaroni and fresh vegetables with a spicy cheese and mustard dressing. A good dish for picnics and carry-ins; will become your summertime favorite.
5 from 1 vote
Prep Time 30 mins
Refrigeration 8 hrs
Total Time 8 hrs 30 mins
Course Salads
Cuisine American
Servings 8
Calories 74 kcal

Equipment

  • Large kettle to cook macaroni
  • Large bowl to prepare salad

Ingredients
  

  • cups dry macaroni
  • 4 cups water
  • ¼ cup celery diced
  • ¼ cup carrots shredded
  • ¼ cup yellow onion, diced
  • ¼ cup green pepper diced
  • ¼ cup pickle relish sweet relish
  • 1 10½ can cheddar cheese soup
  • ¼ cup vegetable oil
  • 2 tbsp vinegar cider or wine
  • 1 teaspoon sugar
  • 1 teaspoon prepared mustard Dijon mustard an option
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon each salt and pepper
  • 1-2 tbsp black olives sliced

Instructions
 

  • Bring water to boil, add macaroni to boil 9 to 10 minutes.
  • Drain macaroni, put in bowl and cool in refrigerator for 30 minutes.
  • Chop vegetables.
  • Mix soup and seasonings, beat with mixer until well blended.
  • Add vegetables and the dressing into macaroni.
  • Option to decorate with sliced black olives on top before chilling 8 hours

Nutrition

Calories: 74kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 6gCholesterol: 1mgSodium: 126mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 712IUVitamin C: 4mgCalcium: 6mgIron: 1mg
Keyword , cheese, , vegetables, macaroni
Tried this recipe?Let us know how it was!
Macaroni and Cheese Salad
Favorite Picnic Fare: Macaroni and Cheese Salad

I am always planning a full meal with whatever dish I will be serving. With the macaroni and cheese salad, think of a casual menu such as Barbeque chicken wings, a green salad and Platte County Pie.

Canning Maple Mesquite Bar-B-Que Sauce
Spinach-Romaine Lettuce Salad
Platte County Pie

Let me know if you try the Mararoni and Cheese salad.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®     Brings you great recipes for your cooking experience.

©2007-2021 Netta Belle’s Choice® The Art of Gourmet Cookery®   cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg.  “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox®  All rights reserved.

Crustless Spinach Quiche

Crustless Spinach Quiche

Crustless Quiche
Luncheon of Crustless Spinach Quiche

Everyone needs a Go-To-Recipe for those quick meals, whether it be brunch, lunch, or supper/dinner.  Crustless Spinach Quiche is the just the right dish for such a time.  This Quiche  easy to assemble and bake; serve a green salad or a fruit gelatin salad and crusty bread for a light and filling meal.

Honey Whole Wheat Bread
Honey Whole Wheat Bread just out of the oven.

Recipe for the Crustless Spinach Quiche

1Tablespooon vegetable oil
1 small onion chopped
1/4 cup chopped mushrooms
10 ounce frozen chopped spinach, thawed and drained
5 eggs beaten
3 cup cheddar cheese or white sharp cheddar cheese
1/8 teaspoon black pepper
Optional additional: Tabasco Sauce, Italian Herbs blend
9-inch pie pan, greased
Oven 350 F

July 4Th Lunch Idea
Crustless Spinach Quiche

©2007-2021 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Valelntine's Trea

Skillet Chocolate Fudge

Valentine's Treat
Valentine’ THE HOLIDAY FAVORITE

Valentine’s Day and Christmas

Skillet Chocolate Fudge
Skillet Chocolate Fudge

Valentine and Christmas Candy or any candy is now my favorite, however this was one recipe which  begs to be tried.  Skillet Chocolate Fudge is an old recipe found in a box of recipes stored and forgotten.  It is easy and quick; it does not use a candy thermometer to know when it is ready.  Using the electric skillet at 280 F  does it for you.  

Here Is Skillet Fudge!

Please note due to technical problems, use only 1 line of ingredients when you see duplication of same ingredient.  

 
Prep time
Cook time
Total time
 
A quick and easy chocolate fudge recipe made in a skillet.
Author:
Recipe type: Candy
Cuisine: American
Serves: 2 pounds
Ingredients
  • 2 cups sugar
  • 3 tablespoons butter
  • ½ teaspoon salt
  • 1 cup evaporated milk
  • ½ cup miniature marshmallows
  • 1½ cups semi-sweet chocolate bits
  • ⅔ cup chopped pecans
  • 1 teaspoon vanilla extract
Instructions
  1. Prepare a 9 x 9 inch pan lined with aluminum foil and/or well buttered.
  2. Combine the first 4 ingredients into an electric skillet.
  3. Set the temperature at 280 F.
  4. Stirring to blend, bring the ingredients to a boil.
  5. Boil for 5 minutes while stirring constantly.
  6. Turn the skillet off.
  7. Add the marshmallows, chocolate chips and vanilla.
  8. Stir until the marshmallows and chocolate chips are melted and blended smoothly.
  9. Pour the candy into the prepared pan.
  10. Cool.
  11. If poured into pan lined with aluminum foil,, lift out and cut into squares.
Notes
Milk chocolate, dark chocolate or white chocolate chips can be used in place of the semi-sweet chocolate chips. ......................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

There are so many  fudge recipes available on the internet, cookbooks, newspapers and magazines.  I am certainly this has been viewed and used many times.  My original recipe was published in a small booklet put up by the Indiana Public Service in  1977.  What is so special about this,  I made it and it fudged!  I hope you try it and enjoy.

Skillet Chocolate Fudge
Skillet Chocolate Fudge

 Happy Holidays to you from cookbookinabox!

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Corn, A Summertime Treat

CORN: A Summertime Treat!

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you tasted fresh corn-on-the-cob?  It is certainly is a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.  Indiana serves the corn cooked in a husk to carry and eat as fun food  at county and state fairs.

 

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  I  prepare 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

  Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved

 

 cookbookinabox BBQ Sauce

Here is the “go-to barbecue sauce” for all seasons:  cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches. 

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce

In the good old summertime we think of picnics, parties, and patio barbecues.  Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around. 

 

cookbookinabox Bar-B-Que Sauce

cookbookinabox BBQ Sauce

Julia Ann
A sweet, spicey and tangy sauce to dress up meats for indoor or outdoor barbecue. It also makes a great condiment for sandwiches, use in sloppy joes, on omelets, and fried potatoes.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course sauce/condiment
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 cups ketchup
  • 1/4 cup molasses mild flavor
  • 1/4 cup lemon juice
  • 1/4 cup light brown sugar
  • 3 tablespoons soy sauce light sodium
  • 1/4 teaspoon of hot pepper sauce
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon granulated onion
  • 1 tablespoon Worcestershire sauce
  • optional 1/4 teaspoon powdered garlic
  • optional 1 tablespoon mesquite liquid smoke

Instructions
 

  • Mix ingredients in a medium heavy pan;
  • Whisk to blend well.
  • Heat the sauce over mediium heat, whisking to prevent sticking.
  • Cover while simmering over low heat for 20 minutes.
  • Pour into a quart or 2 pint jars, put on lids and allow cool.
  • Keep in the refrigerator and ready for use.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Check out another great sauce: Maple Mesquite Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.