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Homemade Macaroni and Cheese

On November 6, 2011, in Gluten Free, Main Dishes, Recipes, Susan M. Voss, by Susan M. Voss

Start the pasta cooking before you make the cheese sauce. In a large saucepan over medium high heat, melt margarine. With a wire
whisk or slotted spoon, stir in flour until well blended and smooth, cook for a couple of minutes. Gradually add milk stirring constantly until mixture is thick and bubbling. Add salt, pepper, mustard, and shreddedcheese. Remove from heat and gradually stir in cooked pasta.

Susan’s Delmonico Potatoes

On September 12, 2011, in Gluten Free, Lifestyle, Main Dishes, Recipes, Susan M. Voss, by Susan M. Voss

In a large saucepan over medium high heat, melt margarine. With a wire whist or slotted spoon, stir in flour until well blended and smooth, cook for a couple of minutes. Gradually add milk stirring constantly until mixture is thick and bubbling. Add salt and pepper and shredded cheese. Remove from heat and gradually stir in diced potatoes. Pour mixture into a greased 13x9x2. Sprinkle breadcrumbs on the top. Bake at 350° for 25-35 minutes or until bubbly. This can be made ahead and refrigerated until ready to use. Then bake for approximately one hour or until bubbly.

Classic Greek Tzatziki Sauce

On September 6, 2011, in Cooking & Baking, Lifestyle, by Wilfried F. Voss

Tzatziki is usually made with yogurt, but if you prefer not to use yogurt you may substitute it for sour cream. Keep in mind that the yogurt needs to strain for about 8 to 10 hours, so it is best to start the preparation the day before you want to serve it. Some tzatziki recipes call for a bit of chopped dill or mint.

A New Taste of Chicken

On May 9, 2011, in Lifestyle, Susan M. Voss, What's Cooking Today, by Susan M. Voss

Chicken is a go-to staple in our household. My two-year-old, at one point, would eat anything we called chicken and sometimes wouldn’t eat it if we didn’t. And we eat a lot of chicken. But the usual recipes get stale after a while.

Garlic Basil Chicken

On May 9, 2011, in Gluten Free, Main Dishes, Recipes, Susan M. Voss, by Susan M. Voss

Cut each chicken breast into two pieces and pound thin. Salt and pepper each side and place in marinade of the remaining ingredients. Allow to sit in marinade for 30 minutes to an hour. Heat a little olive oil in a nonstick pan. Add chicken, brown, and cook through, 10-20 minutes. Serve. Enjoy!

Chocolate Pudding

On May 4, 2011, in Desserts, Recipes, Susan M. Voss, by Susan M. Voss

Combine sugar and cornstarch in a medium sauce pan. Add milk slowly while whisking until well blended. Continue whisking over medium heat and add the chocolate slowly. Bring to a boil and continue whisking for five minutes. Add the hot mixture to the egg slowly, return to pan, and continue stirring until thick and bubbly (about 45 seconds). Remove from heat and add vanilla. Pour into dishes and cover with plastic wrap touching the top of the pudding. Refrigerate and serve.

New England Winter Supper

On May 4, 2011, in Susan M. Voss, What's Cooking Today, by Susan M. Voss

Winter in New England demands a certain kind of meal on a snowy night. I have to admit that soup is one of my favorites. Tonight was beef stew. Soft vegetables, tender beef, and a delicious broth. Add to that some (gluten free) buttermilk biscuits (recipe to come soon), and it was a warm, comforting meal for all of us!

Beef Stew Recipe

On May 4, 2011, in Main Dishes, Recipes, Susan M. Voss, by Susan M. Voss

Sauté onion in olive oil until soft, making sure to not brown onion. Add garlic for about a minute along with some paprika (I like Hungarian), add stew beef, cut into bite size pieces and rolled in flour. Brown meat. Add red wine to deglaze the pan (1-2 cups). Cover the meat mixture with water and add Gravy master. Put in carrots and potatoes. Add salt and pepper. Bring to a boil, lower to a simmer, and cook for 2-3 hours. Serve with biscuits!

Another Sunday Menu!

On May 3, 2011, in Susan M. Voss, What's Cooking Today, by Susan M. Voss

I love Sunday dinner. We try to make it special – we eat in the dining room, there’s nice music on the stereo, sometimes there’s a nice bottle of wine… And I try to make a really special meal. This week was a beef roast. I marinated it in a simple marinade then laid it on top of a bed of chunked potatoes and sliced carrots covered with a beef broth with some tomato paste.

Best Chicken Fingers – Even Gluten Free

On May 3, 2011, in Main Dishes, Recipes, Susan M. Voss, by Susan M. Voss

Mix first four ingredients in a zip lock bag. Dip chicken strips into beaten egg, shake in pancake mixture. Place on cookie sheet and repeat with the rest of the chicken strips. Drizzle melted margarine over the chicken.

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