Libby's Mac and Cheese

My mom could cook.  Like, really, really cook.  She made some of the best mac and cheese - and everybody who has it loves it and can't believe how easy it is to make.  What makes it even BETTER is the fact that the 'recipe' is barely a recipe.  It is really just a technique.  You can use it to make as much or as little as you want.  (But you'll want to make a lot, it is super yummy.)  In typical "Libby" fashion, she never had this written down on a recipe card anywhere.  It was learned by just standing with her in the kitchen and paying attention. 

Elbow pasta, cooked until just under al dente.  She used the big elbows, but I am having a hard time finding them these days.
Good cheese, shredded.  A mixture of sharp and mild cheddar with a little parm is great (note - parm does not come out of a green can)
Eggs and milk

Cook your noodles until just under al dente.  Drain but do not rinse.  Spray your casserole dish with nostick spray (or butter it) and start layering.  Put in some noodles, then a layer of cheese, then salt and pepper the cheese layer, then repeat (pasta, cheese, salt and pepper).  Continue doing this until you are almost to the top of your dish.

Now, in a measuring cup start with about 1-1.5 cups of milk and 2-3 eggs.  Whisk them up really good and then pour them over the top of your noodles.  Now you need to peak in the side (push back the noodles to see) and see where the milk comes up to.  You want to continue to add milk and eggs until the liquid comes up about 70% up the side.  Now top with some cracker crumbs, bread crumbs, or what ever makes you happy.

Slide into a 350 degree oven and bake until set.  (Just peak on the side again.)  I can't really give a time because it totally depends on how deep and/or large you make your casserole.  I plan on an hour to 90 minutes.

Korean Vegetable Pancakes

Every once and a while you come across a recipe that is just so good you can't hardly stand it.  This is one of those recipes.  It is incredibly easy, takes well to quick substitutions, and is a never fail wonderful result.  It is good hot - or cold the next day.

Korean Vegetable Pancakes and Dipping Sauce (as printed in Eating Well Magazine, May/June 1993)

3 large eggs
4 large egg whites
1 1/2 cups flour
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
1 cup water
1/4 lb small cooked shrimp
10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
1 large carrot, peeled, cut into fine julienne 3-inch long
1/4 cup fresh chives, chopped

We don't use the shrimp (shellfish allergy), and we switch out what ever veggies we have on hand.  The last time we made it we subbed grilled (then thinly sliced) pac choi for the zucchini.

For the pancakes, beat together 1 whole egg and 2 egg whites, flour, water, and 1 Tbs oil.  Set this batter aside for 20-30 minutes to rest while you make the dipping sauce and cut the veggies.

Julianne the veggies and set aside.  Beat together remaining eggs and egg whites.  Set them next to the veggies.

Working over medium low heat,  cook the pancakes -  put a small amount of oil in the skillet and pour enough batter to make a thin 6-8 inch pancake in the pan.  Then spread some of your veggies around on top of the batter.  Take your beaten eggs end drizzle (I use a fork) some of the eggs over top of the veggies (it holds them on - you don't need a lot).  When the pancake seems set and every so lightly browned, flip and cook for just a few minutes more to set the eggs all the way.  Remove from pan and set aside while you cook the others.

Dipping Sauce  (I usually double this)

3 tablespoons reduced sodium soy sauce
2 tablespoons cilantro, finely chopped
1 green onion, finely chopped   
1 1/2 teaspoons rice vinegar (or cider vinegar)
1 teaspoon sugar
1 teaspoon sesame seeds, toasted and ground

Again - always tasty!  Just dump and mix.  If you are in a hurry - you can use the tiniest splash of toasted sesame oil in place of the toasted and ground seeds.  We have also subbed garlic chives for the onions before and had great results.  It is pretty goof proof.


Serve pancakes cut into wedges with individual bowls of dipping sauce.

Everyday Bread

100% Whole Wheat Sandwich Bread

• 6 to 6-1/2 c. whole wheat flour (or your favorite combination of flours)
• 2-1/2 c. warm water
• 1-1/2 TB instant yeast
• 1/3 c. honey
• 1/3 c. oil
• 2-1/2 tsp. salt

1. Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15 minutes.
2. Add honey, oil, salt, gluten if using, and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only tablespoons of flour if dough sticks to sides, being careful not to add too much.
3. Form into two loaves and place in greased 9x5" pans. Allow to rise in a warm place for about 60 minutes (1-2 inches above pans). Preheat oven to 350 ten minutes before rising time is done.
4. Bake for 30 minutes, rotating halfway through if needed.
5. Immediately remove from pans to cool on a rack.

Mimi's Sausage Dressing

Everyone loved, loved, loved Mimi's Sausage Dressing.  However, no one has the recipe.  When she died the one thing I wanted was her recipe card box - which I got.  That is when I learned her secret - she didn't really write things down!  And when she did, they were vague and often missing important ingredients - so not matter how you tried, you couldn't duplicate the recipe to be the way she made it.  (I am sure she found this very amusing.) 

So after many years of trying to duplicate her dressing, I came upon a simple recipe that tastes pretty darn close to the one she made.  It was actually from Neese's Sausage.  I can't get it up here in VA< so I have to use BobEvans Sage, which is OK, but nearly as good as Neese's - so if you live where you can get Neese's, use it!


3-4 stalks celery, finely diced
2 medium onions, finely diced
1 pound of extra sage sausage
28 oz. of sage dressing mix/cubes or crumbles - doesn't matter
1 can of cream of mushroom soup
2 tsp poultry seasoning
1 Tbs dried sage (or fresh if you have it - use more to taste)
1 Tbs of parsley if you have it (I use dried, but fresh would be better)
3-4 c. chicken broth (lower salt is a good idea)
1 c water

Brown the sausage in a large pot.  Drain off extra fat and then dump veggies in a saute until crisp tender.  Mix in the can of soup and 2 cups of chicken broth, poultry seasoning, parsley flakes, and sage. 


Carefully dump in the dried dressing mix and start stirring.  At this point you will add the other 2 cups of broth as you stir.  You can add the water, if needed.  The mixture should be a little wet, but not sopping.

Load the dressing into a 9x13 pan and pop into the oven at 350.  It is fully cooked, but the longer you leave it in the oven, the more cohesive it will become.  It is very forgiving.  I usually cook it for about 45-50 minutes.