3 cups cavatappi pasta
2 cups cauliflower florets
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup half and half, or more, as needed
2 oz cream cheese
2 tsp Dijon mustard
1/2 tsp garlic powder
1-1/2 cups shredded sharp cheddar cheese (or mix of cheeses)
Kosher salt and freshly ground black pepper, to taste
Bacon, optional
2 Tbsp chopped fresh chives

1. Preheat oven to 375˚F.
2. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
3. Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.
4. Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
5. Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.
6. Sprinkle with cooked bacon pieces, if desired.
7. Place into oven and bake until bubbly, about 12-15 minutes.
8. Serve immediately, garnished with chives, if desired.

6 servings


Damn Delicious

2 cups jasmine rice
1 cup coconut cream
1-1/2 Tbsp sugar
1 tsp kosher salt


Rinse rice in a large bowl with cool water until water runs clear. Drain rice.

Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.


6 servings


epicurious

9 oz. basmati rice
1 1/2 Tbsp vegetable oil
1/4 large onion, diced
1 large garlic clove, minced
1/2 small fresh jalapeño chile, seeded and diced
1 tsp garam masala
1/2 tsp finely grated peeled fresh ginger
1/4 tsp salt
2 cups chicken broth, heated


Preheat oven to 325°F.

Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 6 to 8 minutes.

Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 10 minutes. Remove from oven and let stand, covered, 15 minutes.


10 servings


epicurious

4 cans corn, drained
8 Tbsp unsalted butter
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
1 large red bell pepper, finely chopped
3 ribs celery, finely chopped
3 large ripe tomatoes*, peeled, seeded and rougly chopped
2 tsp salt
1/2-1 tsp cayenne pepper
2 tsp freshly ground black pepper
4 Tbsp sugar
1 cup evaporated milk


Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes* and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn, sugar and evaporate milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more miniutes. Adjust seasonings to taste.

*Can also substitute ripe tomatoes with 2 cans of diced tomatoes (drained).


10 servings


Cooking Club

1 can cream of celery soup
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/4 tsp. dill weed
1 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans sliced white potatoes, drained
3 Tbsp. shredded Parmesan cheese


Mix together soup, onion, cheese, dill weed, salt and pepper in 1-1/2 qt. casserole. Add potatoes and mix throughly.

Microwave on HIGH 9-11 minutes; stirring after 5 minutes. Sprinkle Parmesan cheese on top before serving.


4-6 servings

21 oz baked beans
15 oz kidney beans
15 oz lima beans
1 lb pork sausage, fry & drain
1 medium onion, diced

Sauce:
2 Tbsp white vinegar
1 tsp mustard
1/2 cup brown sugar, packed
1/2 cup ketchup
1 Tbsp Worcestershire sauce


Fry sausage and onion; drain. Mix together sauce ingredients. Add sauce to beans, sausage and onion mixture. Pour into 9x13 baking dish.

Bake at 350˚F for 1 to 1-1/2 hours. Do not cover. Watch after 1 hour so it doesn't dry out.


8-10 servings


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