Angell’s Mac and cheese

This is not exactly low cal. . . in fact, it’s absolutely scandalous! However when made only two or three times a year, it’s acceptable!

1 pkg Large Rotini

2 pkgs Beef Lil Smokies

1 pint Heavy Cream

2 C cheddar cheese

2 C mozzarella Cheese

3 Tbs EVOO

1/3 C flour, all purpose

Bread Crumbs

Make the Rotini according to package instructions; cook to al dente, drain and set aside. DO NOT RINSE! In a heavy sauce pan whisk olive oil and flour over a medium low heat making a roux. After the roux comes to a toasty brown color, whisk in heavy cream until all signs of lumps are gone. Lower heat and very slowly add 1 C cheddar and 1 C mozzarella. Turn off heat but keep whisking until all cheese is melted and the now cheese sauce is light orange.

In a large bowl, toss Rotini, Lil Smokies and Cheese sauce, then add the remaining cheese. Toss light and set aside. In two Pyrex baking dishes which are 9 x 9, oil and then lightly coat the bottom and sides with Bread crumbs. Spoon half of pasta mixture into each baking dish, lightly cover with Bread crumbs and bake at 350F for about 30 minutes. The bread crumbs should be a lovely golden brown and the cheese should be melted.

Serve with Salad and lightly steamed vegetables. Make 8 servings.

Petchah (aka Calf’s Foot Jelly)

I know, I know, I KNOW!  Sounds ICKY but let me tell you, YUMMY!!!! This is great source of protein for cold season, settles sick tummies, and is just plain delicious for a snackie!

1 lg Crockpot

2 qts Water

3 lbs beef feet (calves feet)

2 lg onion

1 head garlic

5 bay leaves

1 Tblsp Kosher Salt

2 Tsp Thyme

Place calves feet into the crock pot, cover with water turn on high.  Allow to cook for 2 hours.  Add onions and garlic both of which have been finely chopped, and then the spices.  Allow to cook four more hours.  Don’t Peek!  This needs to just cook for a total of six hours!  Turn off your crock pot and allow to cool.  Dip out the meat and bones.  Clean all the meat off the bones the finely mince the meat; add the mean to the broth.  Chuck the bones!  (Please please PLEASE do NOT give the bones to the dogs.  They have been cooked and can splinter and HURT your doggie friends!) Pour cooling aspic into a lovely round bowl and place in the fridge.  Stir the aspic once an hour until the meat is evenly suspended.  Then allow to set overnight.   Adding minced sweet potato or carrots when you add the onions is a great variation adding nutrients, vitamins and minerals.

Serve on crackers of your choice.  YUM!