MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Truffle Mac N Cheese
Categories: Pasta, Dairy, Cheese, Breads
Yield: 8 servings

1 lb Uncooked elbow macaroni
4 tb Butter
1/4 c A-P flour
2 c Milk
1 1/2 c Shredded cheddar cheese
1 c Shredded Gruyere cheese
1 1/4 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1/4 ts Ground mustard
1/8 ts Ground nutmeg
1 tb Truffle oil; divided
1/2 c Panko bread crumbs
1/4 c Grated Parmesan cheese
2 tb Minced chives; opt

Set oven @ 400ºF/205ºC.

Cook macaroni according to package directions. Drain;
set aside.

In a large saucepot, heat butter over medium heat. Stir
in flour; cook until lightly browned, whisking
constantly. Gradually add milk; cook and stir until
thickened, 3-4 minutes. Stir in cheddar and gruyere,
salt, pepper, garlic powder, mustard, nutmeg and 1/2
tablespoon truffle oil until cheese has melted. Stir in
cooked macaroni.

Transfer mixture to a greased 13x9-in. baking dish. In a
small bowl, combine panko, parmesan and remaining 1/2
tablespoons truffle oil. Sprinkle mixture in an even
layer on top. Bake until cheese is bubbly and edges are
golden brown, 25-30 minutes. If desired, top with
chives.

Amber Gaines, Colorado Springs, Colorado

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... The county fair circuit is desperate for outlandish new fried foods.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise Jesse's Taco Bouquet
Categories: Beef, Vegetasbles, Cheese, Greens, Dairy
Yield: 4 servings

1 lb Ground beef
1 tb Olive oil
1 tb Minced garlic
2 tb Taco seasoning
1 tb Tomato paste
Salt & pepper
8 Flour tortillas
8 oz Shredded cheese
+=PLUS=+
4 oz Add'l shredded cheese for
- topping
1/2 c Diced onion
1/2 c Strained pico de gallo
4 oz Shredded lettuce
Cilantro
Sour cream *

* squeezable container is best for this recipe

Set your oven @ 350ºF/175ºC. Cut your 8 tortillas down
the middle.

Heat a large pan on the stove before adding olive oil
and ground beef. Next, add salt, pepper, minced garlic,
taco seasoning and tomato paste, and brown the meat.
Once the meat is browned, add it to a large bowl.

Next, add all taco toppings: shredded cheese, onion,
pico de gallo, cilantro and lettuce; and mix together.

Once mixed, place a piece of parchment paper on a large
baking sheet with a small bowl in the center to help
with positioning the tacos. Roll each halved tortilla
into a cone shape and fill with taco meat filling before
placing each one onto the baking pan into the shape of a
large circle or wreath.

Take the bowl off the pan and sprinkle the taco cones
with the remaining shredded cheese and bake for 10-15
minutes until cheese is bubbly and tortilla becomes
slightly crispy.

Once out of the oven, garnish with more cilantro, place
the bowl back into the middle, and add salsa or
guacamole if you wish. Grab a taco cone just like you
would a waffle cone and top with sour cream to enjoy!

Elise Jesse, Cincinnati, Ohio

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Faith will not die while seed catalogs are printed.
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