This recipe is a perfect and easy solution.  Perfect for leftovers from Thanksgiving, or that roast you made on Saturday. It’s a quick put together for a weeknight meal, or with a breakfast of eggs on a Sunday morning.

I’m really trying to practice the frugality that I’ve learned over the years, and this recipe is great on the pocketbook.  Use leftover mashed potatoes – the remainder of the ingredients are usual pantry staples, with the cheese being about the only thing you might not have on hand.

Enjoy!

Leftover Mashed Potato Cheese Pancakes

2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt and pepper
3 tablespoons flour
1/3 cup shredded Cheddar cheese
1 tablespoon butter

Mix together potatoes, egg, salt & pepper, flour and cheese. You can either make patties, by hand, or drop spoonfulls onto a hot pan, and then flatten with a spatula.  They should be about 1/2 inch thick, and around 3 inches diameter.

Melt the butter on a non-stick pan.   Cook anywhere from 5-8 minutes per side, until golden brown.  I prefer about 8 minutes, as they get nicely crispy.

Notes:

There are a lot of additions that can be made to these:

• green onions or scallions
• chives
• minced onion
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• minced bell peppers (red, yellow, orange or green)
• 1/4 cup seasoned bread crumbs
• diced ham
• bacon bits
• Parmesan

Enjoy!

Classic Macaroni And Cheese

Recipe from: America’s Test Kitchen

Bread Crumb Topping
6 slice white sandwich bread (good-quality — about 6 ounces), torn
into rough pieces
3 tablespoon unsalted butter (cold) — cut into 6 pieces

Pasta and Cheese
1 Lbs elbow macaroni
1 tablespoon table salt
5 tablespoon unsalted butter
6 tablespoon all-purpose flour
1 1/2 teaspoon  powdered mustard
1/4 teaspoon  cayenne pepper (optional)
5 cup milk (see note)
8 ounce Monterey Jack cheese — shredded (2 cups)
8 ounce sharp cheddar cheese — shredded (2 cups)
1 teaspoon  table salt

For the bread crumbs: Pulse bread and butter in food processor
until crumbs are no larger than 1/8 inch, ten to fifteen 1-second
pulses. Set aside.

For the pasta and cheese: Adjust oven rack to lower-middle position
and heat broiler. Bring 4 quarts water to boil in Dutch oven over high
heat. Add macaroni and 1  tablespoon  salt; cook until pasta is tender.
Drain pasta and set aside in colander.

In now-empty Dutch oven, heat butter over medium-high heat until
foaming. Add flour, mustard, and cayenne (if using) and whisk well to
combine. Continue whisking until mixture becomes fragrant and deepens
in color, about 1 minute. Gradually whisk in milk; bring mixture to
boil, whisking constantly (mixture must reach full boil to fully
thicken).

Reduce heat to medium and simmer, whisking occasionally,
until thickened to consistency of heavy cream, about 5 minutes. Off
heat, whisk in cheeses and 1  teaspoon   salt until cheeses are fully
melted. Add pasta and cook over medium-low heat, stirring constantly,
until mixture is steaming and heated through, about 6 minutes.

Transfer mixture to broiler-safe 9-by 13-inch baking dish and
sprinkle evenly with bread crumbs. Broil until crumbs are deep golden
brown, 3 to 5 minutes, rotating pan if necessary for even browning.

Cool about 5 minutes, then serve.

Recipe Notes from Americas Test Kitchen

It’s crucial to cook the pasta until tender–just past the “al dente”
stage. In fact, overcooking is better than undercooking the pasta.
Whole, low-fat, and skim milk all work well in this recipe. The recipe
can be halved and baked in an 8-inch-square, broiler-safe baking dish.
If desired, offer celery salt or hot sauce (such as Tabasco) for
sprinkling at the table.

There are amazing farmers markets – the Amish sell the most amazing foods — from apples to onions, meats of all kinds (sausages are heavenly), breads, muffins, cheeses, pies.. you name it. Over the summer I’ve stopped at the local farmers market quite often, just to grab something for lunch, or some apples to bring home.

There are some amazing restaurants, but even aside from the fancy sit-down restaurants, there are great walk-in places, such as the deli near my office. They serve everything from buttered toast to amazing omelette’s, to the best chicken fillet you’ll ever eat, and salads that just make you drool. There is the bar/restaurant down on 611 that serves a $5.00 lunch that includes steak, some sort of potato, and salad – that steak just about melts in your mouth. Nearby, they local brewery has a restaurant with good food and 40 types of beer on tap, including 3 or 4 of their own.

The people of PA are a mix of Pennsylvania Dutch, various immigrants (German, Latvian, Lithuanian), and New Yorkers. The New Yorkers have brought an attitude to PA, that didn’t exist before. The population growth of the region, (at about 6%) shows about 80% of new growth is from New York. With them (not including their attitude :P ),they have brought Starbucks, good bagels, decent pizza, Italian and Chinese restaurants, and old-fashioned New York pastry.

But one thing that PA does, and does so well that absolutely nobody can compete, not even if they duplicate the recipe, is the Cheesesteak sandwich.. aka Philadelphia Cheesesteak, Philly Cheesesteak, or steak and cheese. Invented in about 1930, these sandwiches are famous throughout the US. When most people think ‘cheesesteak’ they immediately think of Philly. Although I’ve never had one actually made in Philly, the ones I’ve had up north in the Pocono’s, and even in southern PA, near Gettysburg, were just.. sinfully yummy.

I’ve had cheesesteaks in New York, I’ve had them in Colorado, Texas, Maryland, and they have all been good. But none, not one, has or will ever compare to a cheesesteak made in PA.

The steaks and onions are paper thin. The peppers (which really are not my thing), are perfect, the mushrooms are fresh and sauted just until just perfectly cooked, and the American cheese is always just the right amount – almost too much, but never too little. Mayo, too, if thats your thing, (and it is mine).

I watched the cook yesterday prepare my cheesesteak. She first dumped a large amount of butter onto a grill, (I’m talking at /least/ 4 tablespoons), and then some golden and caramelized onions she had frying in another pan, along with some fresh sliced mushrooms. She then placed the steak on top of the onions, just until it was no longer pink, and with the side of her spatula, chopped it all up. I skipped peppers this time, and so her next step was laying a few slices of American cheese over top. While the cheese was melting, she very quickly sliced a long roll, and with the spatula, picked up the steak, and dropped in just perfectly into the slice roll. She wrapped it up, put it in a paper bag, and handed it to me.

By the time I got back to the office, the greasy paperback gave the hint to everyone what I was having (again) for lunch. No way I could eat it all for lunch, though I must admit I tried. The other half got eaten on my way back to New York from PA. A cold cheesesteak is still a cheesesteak, after all.

If any of you ever get a chance to come to PA – if for business or for pleasure, make sure you get a cheesesteak. Skip the fancy restaurants idea of this sandwich, and go for the local deli – it’ll be fried up just right.. with that perfect amount of everything. Six months after your PA visit, you’ll still be thinking about this sandwich.

hmm.. I wonder when I can go back again? I think I’ll plan my next office visit for next week.. and I know /exactly/ what I’ll have for lunch.

;-)

Though the ingredients for the particular sandwich I had is a bit different (American cheese, and not “cheeze wiz”, and made with butter and not oil), for those who cannot get to PA, below is the recipe from the original Cheesesteak restaurant… “Pat’s King of Steaks”. (Original Link here)

The Original Pat’s King of Steaks® Philadelphia Cheese Steak recipe

For all the people who can not get to South Philadelphia to get the Original.

Here is the recipe for you home chefs.

Serves 4

24oz thin sliced rib eye or eye roll steak
6 table spoons of Soya bean oil
Cheese {we recommend Cheez Whiz®} American or Provolone works fine
4 crusty Italian Rolls
1 large Spanish onion

Optional
sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil

Assembly

Heat an iron skillet or a non stick pan over medium heat add3 table spoons of oil to the pan and sauté the onions to desired doneness remove the onions
add the remaining oil and sauté the slices of meat quickly on both sides melt the cheez Whiz® in a double boiler or in the microwave place 6oz. of the meat into the rolls add onions, and pour the Cheez Whiz® over top garnish with hot or fried sweet peppers, mushrooms, ketchup. Put on the theme song to the first Rocky movie and enjoy!

My mothers version was umm.. interesting.. a concoction of processed cheese and heavy cream….and well, tbh, ”Velveeta Processed Cheese” isn’t high on my list either.  Mom’s version is okay, and it is cheesy tasting.  Just not what I always thought Mac and Cheese should be. 

Yes, I admit it. I never liked Mac and Cheese.   I’ve been told I’m just not a good American — what born and bred American doesn’t like Mac and Cheese?!?!!?!

I was at a friends house not long ago, and this is the recipe he made for his kids.  I was highly amused, as it is a Paula Deen recipe from her restaurant ‘The Lady and Sons’.  Apparently, her show on Food Network is one of his favorite shows.  He grabbed the recipe from the web site, and has been making it ever since.  I can understand his liking of Paula Deen — She is fun to watch, makes fun recipes, and always seems to make me hungry. 

I’m not sure what it is that makes this actually so good.  Butter, eggs and sour cream, probably. And the touch Paula Deen’s recipes always seem to have - that bit of homeyness which makes her recipes down to earth, and classy.

At least now I can now join the leagues and masses, and consider myself a Mac and Cheese aficionado. ;)

The Lady’s Cheesy Mac

Recipe by Paula Deen on “Paula’s Home Cooking”

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Notes:

Mix some Panko (or crushed Saltines or crushed Crispbreads) with melted butter, 1/2 cup grated cheddar and 1/4 teaspoon Paprika  and sprinkle over the top before baking.

Cheese sandwiches, Photo by Sander Säde

One of my favorite comfort foods has no real name.. at least, not that I know of. We just call them “cheese-mayo-sour-cream sandwiches”.

I got this recipe from Sander, who likes them quite a lot, and has been making them since he was in pre-school. I have become rather addicted to these little yummy things. Mmmmy cheesey goodness!

There are no real measurements with this recipe – experiment with what works best for you, and what tastes best to you.

Cheese-Mayo-Sour Cream-Sandwiches

Grated cheese ? Use one or more of your favorite cheeses. I use Cheddar, Monterey, Gouda, American ? any kind of cheese will work. I often mix different cheeses together for this recipe ? A bit of cheddar, a bit of munster, a bit of cream cheese, a bit of parmesan. No real rules to the type of cheese that can be used. However, Bleu styled cheeses don?t work well in this application

Sour cream – about 1/2 a cup

Mayo – about 1/2 a cup – though I usually use 2/3 a cup myself, as I like the flavor

Any type of seasoning you like ? Dill, curry, red pepper flakes, garlic – try your favorites

Bread ? I often have used white, wheat, italian, french or challah to make this – use your favorite

Mix everything together and spread it on bread. Bake at 400F until cheese is bubbly and golden brown.

Serve immediately.

Store these in plastic wrap or foil in the refrigerator. Re-heat in the oven at 400F until warmed through or serve cold.
Some variations and additions:

Add a bit of salami, pepperoni, diced ham or chicken to the mix

A thin sliced tomato

Thin sliced black olives

Leftover sausage, crumbled

Try different types of cheeses and seasonings.. for example, try Parmesan, Romano, Mozzarella and garlic.

Thanks to Sander for the included picture