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Summer 2021 has produced a very long string of hot, rainless days. I have said on a number of occasions, we skipped July and went straight to August in the weather department. Thankfully, most days have been blessed with cool nights. As an early riser, the cold mornings make me think comfort food, but by noon the idea of macaroni and cheese has turned into pasta salad.

Tuck this recipe for Super Macaroni & Cheese away for the first true autumn day. Clarene Haynie shared this recipe, and it is so versatile, you may make many substitutions and additions. The recipe can be doubled or halved successfully. Try adding a favorite herb or seasoning, and/or cooked, chopped meat of your choice. This is the perfect recipe for adding crab, shrimp or lobster meat.

Super Macaroni & Cheese

2 cups dry macaroni

1 cup small curd cheese

1 cup sour cream

1 cup (8 ounces) Velveeta cheese, cubed small or shredded

1 cup shredded sharp cheddar cheese

2 eggs, beaten

Cook macaroni just until tender. Note: check the package instructions, different brands, specify different cooking times. Drain well.

Preheat oven to 350 degrees.

Combine cooked macaroni and all other ingredients in a buttered 2 1/2 quart casserole dish. Bake 45 minutes. Clarene states this casserole may be frozen, but may turn out a bit dry.

Note: Velveeta cheese can be difficult to grate. If you cut a piece about 1 inch thick from the loaf and freeze it for 30 minutes to 1 hour, it will grate easily.

I have not tried it, but gluten free pasta would probably work well in this recipe.

The late Freda Braun made her signature macaroni salad for most potluck events. It included everything but the kitchen sink, though a dishpan could be helpful if you should decide to double this recipe. The recipe calls for salad macaroni, but elbow macaroni intended for a hot casserole, has ended up in a salad as the chilly morning progressed to a hot afternoon.

Freda’s Macaroni Salad

1 pound salad macaroni, cooked, drained and chilled

3 cups thin sliced celery

1 cup chopped green pepper

4-6 hard cooked eggs, peeled and chopped

1/2 cup sweet pickle relish or chopped sweet pickle

1 large carrot, peeled and grated

2 cups frozen peas, thawed

1 small jar pimento, drained

1 cup small cubed cheddar cheese

Combine all ingredients and chill at least one hour. Just before serving, toss ingredients with the following dressing.

Dressing:

1/2 cup grated parmesan cheese

1 cup mayonnaise

1 cup sour cream

1 cup buttermilk, plus more for thinning

1/4 tsp onion powder

1/2 tsp ground black pepper

2 Tbsp cider vinegar

1/4 tsp dry mustard

1-2 tsp minced parsley

Combine all ingredients, thinning with enough extra buttermilk to make dressing that run off the spoon easily. Toss dressing with salad ingredients right before serving.

Note: 1-2 cups cubed summer sausage or cooked diced cooked chicken may be added. Other add-ins include, sliced olives, minced dill, sliced radishes, sliced green onion and chopped water chestnuts.

Wednesday wrapped up the GoOdessa Summer Recreation Cooking Classes. The group made Tacos. Goals of the class were to learn safe handling of raw meat, safety around the stove and cooking with ingredients that are hot and may splatter, careful measuring and when to seek adult help with cooking techniques.

The Best Homemade Tacos

1 1/2 pounds lean ground beef

1 Tbsp chili powder

1 tsp ground cumin

3/4 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp ground black pepper

1 can (8 ounces) tomato sauce

2-4 Tbsp water

12 taco shells

Optional toppings: shredded cheese, chopped lettuce, chopped tomatoes, diced onion, taco sauce, sour cream, guacamole, sliced black olives.

Place skillet over medium-high heat. Add beef and break apart with a non-stich spatula or wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder and pepper to the meat. Stir well. Cook until meat is cooked through, about 6-8 minutes, stirring occasionally to break the meat into smaller pieces.

Reduce heat to medium. Add the tomato sauce and 1 Tbsp of the water. Stir to combine. Cook, stirring occasionally for 7-8 minutes, until some of the liquid evaporates, or adding more water to keep the meat mixture a little saucy. Remove from the heat.

Warm the taco shells according to the package directions.

Fill the taco shells with 2 heaping tablespoons meat and add desired toppings.

Note: The taco meat mixture may be cooked in a microwave, and for younger children, this may be the best method. Microwave meat and spices on medium-high at 1 minute intervals until cooked, about 8-10 minutes. Add tomato sauce and cook 7-8 minutes more, adding water a tablespoon at a time if needed. You don’t get as much evaporation in a microwave so be sparing with the water.

Also note: any leftover taco meat makes a great salad add-in.

– Share your favorite summer recipes, kids cooking ideas and well stocked pantry hints to: Welcome to My Kitchen, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Follow us on Facebook at Welcome to My Kitchen, for more cooking tips and recipes. Don’t give up on your garden, plants that dropped their bloom in the extreme heat are beginning to re-bloom and set fruit now.