The Lady Chablis Macaroni and Cheese

[autowasherfreak]

4 tablespoons butter
1/2 cup sour cream
2 cups grated cheddar cheese
3 eggs, beaten
4 cups cooked macaroni, drained
1/2 teaspoon salt
1 cup milk

Directions Preheat oven to 350 degrees. Once you have the macaroni cooked & drained, place in a large bowl & while still hot & add the cheddar cheese.

In a separate bowl, combine remaining ingredients mix & bake for 30-45 min. Enjoy!!

Made this for dinner tonight, yummy!

 

[toggleswitch2]

Delicious but so much dairy!

And we wonder why Americans are generally unhealthy and have @$$e$ the size of China!

(ducks and runs).

 

[bajaespuma]

Oh, I love the Lady!

Do you mean the one from "Midnight in the Garden of Good and Evil? Didn't even know she cooked!

 

[danemodsandy]

Toggles:

There's a big difference between making something like that twice a year, eating a judicious serving each time, and plowing through stuff like that every single damn day at the nearest fast-food emporium.

I've seen pizzas that could put that mac 'n cheese in the shade for sheer lethality.

 

[maytagbear]

Or-------

"Everything in moderation, including moderation."

---anonymous.

Lawrence/Maytagbear

 

[twintubdexter]

on behalf of us California Cows...

You could alway skip the eggs an add more butter, sour cream and cheese. Too much dairy indeed!

 

[a440]

Sounds Yummy!

I am a sucker for dairy.....and I try to limit it. Well....not really!

I have tasted some good Mac & Cheese over the years. One of the BEST is Steve Riley's!

Share Steve? Or family secret?

It is soooo goood!

Brent

 

[yogitunes]

Toggles is right....

and most people thought a McDonalds DRIVE-THRU was invented to allow you to order a burger that will hold you over till you get inside!!!...go figure....lol

just remember, spandex has a weight limit, and that's all I'm saying....

 

[jeffg]

Ever run into one of these people:

"I'll have two Big Macs, large fries, an apple pie and a Diet Coke."

 

[autowasherfreak]

Yes Ken from Midnight in the Garden of Good and Evil. Want to see my candy?

I created another Facebook account under my drag name, and Lady Chablis was the 2nd or 3rd person who sent me a friends request, I was quite shocked since I'm not the well known except for here in the Quad Cities. She posted the recipe and I just had to try it.

 

[sudsmaster]

I used to work with a gent who was well over 400 lbs (and about 6'4" tall).

I used to chuckle when I would see him microwave his lunch: Weight Watchers "Smart Ones" frozen entree. But it wouldn't be just one... usually two, along with something else to wash it down. Of course, he wasn't too pleased when I asked him: "What is the point of a diet entree if you're going to eat two? Why not just a regular, non-diet meal?"

 

[wringingwet]

I have seen

I have seen Lady Chablis perform in Savannah right after the book came out in 1995. I laughed so hard just reading the book I had to see this one perform. She had one of the most wonderful shows I have ever seen. I am so happy for her success. And believe me I am not a drag queen fan either

but if you have a chance to see her the show is great and she is mingles and talks to you after the show in the bar not all stuck up and stuff .. just fun

Philippe

 

[toggleswitch2]

Show us your candy!

The lady Chablis. LUV her! Saw here perform in Georgie's Alibi in Ft, Lauderdale, Florida. She was fabulous!

~Ever run into one of these people: "I'll have two Big Macs, large fries, an apple pie and a Diet Coke."

Yes but the scariest part is the poisons the fake sugar substitues turn into in the body, and the way that high fructose corn syrup and the other fake sugars stimulate one's appetite. Hint: Drink water.

Also, dessert after a meal is a big no-no. Any sugar taken after a meal masks the body's feeling of "I'm full" and so the natural feed-back of how much (over what one needs) has been eaten is lost. Hint: Have an apple either before or after dinner; it is a nautal appetite suppressant.

 

[michaelman2]

Jim, in a former life I had a business in a very stuffy center that catered to very stuffy folks.

Each year the entire center would have a "market week" where all of the showrooms would have seminars and teas and such to promote the center and our businesses. Since our showroom was a bit more avant garde, my business partner and I decided we were going to have a drag show and I hired Chablis to be the emcee along with several other local perfomers to do the show.

I had met Chablis several times before and I had cautioned her that this audience was not the typical audience that attened the clubs. I asked her to "be a lady"..we both laughed.

Well as the story goes, the management got wind of the fact that our showroom was hosting a drag show during the market week and that the local media was all over this because it was right after the movie had been released. The management company was going crazy asking me to change the date and not to have the media come. They were so afraid that the media would associate the drag show with the Atlanta Decorative Arts Center (the stuffy, to the trade, mart). They should have been so lucky!

Well as the other showrooms had the seminars and teas, a drag show we had.....guys...we filled that room with every Buckhead (the Beverly Hills, Park Avenue, Worth Ave in Atlanta) matron. For that hour I bet there was not one person in the other showrooms. So picture the audience filled with Buckhead doyennes all shampooed and set...waiting for a drag show.

Chablis comes out and looks at this group and says....Girrrrrrrlllllllsss...I know ya'll think I am a black man up he'ah in a dress, no dahlins....I am really a rich, pregnant white woman bout to give birth in he'ah.....everyone rolled in the floor and the Atlanta Decorative Arts Center was never the same!

P.S. Now as I have seen "The Real Housewives of Atlanta" I realize that there is another drag show in town!

 

[rayjay]

Sandy, I agree with you. Its not like you are going to eat this every week. Mac and Cheese has always been a lot of dairy, if you want it to taste right.

 

[danemodsandy]

Rayjay:

It absolutely amazes me what some people will put in their mouths (DOWN, Toggles, LOL!) on an everyday basis.

When did the little hamburgers of yesteryear, which were considered a treat to be consumed sparingly, morph into today's double-meat-triple-cheese supersize meals with two potatoes' worth of fries and a 22-ounce shake? And when did people decide that was a suitable lunch for a workday?

It's everywhere - everything is cheesed and topped with bacon and accompanied by enormous amounts of high-fructose corn syrup. It has gotten to the point where I wonder what today's kids would say if they were confronted with one of the school lunches I ate back in the early '60s - fish sticks, spinach, Spanish rice, apple crumble for dessert and a glass of milk. I seriously doubt that a kid would eat that today.

What was sort of funny about the whole school-lunch thing was that most of our moms worked extra-hard to give us nourishing dinners, because they thought the school lunches were "junk." So, when you got home, there was meat loaf, green beans, mashed potatoes, and a "sensible" dessert like Royal pudding or peach cobbler.

We never dreamed of such things as pizza with extra cheese rolled into the edges of the crust, or boneless fried chicken strips you could dunk into high-calorie sauces as a snack, or all-you-can-eat Chinese spareribs. You might get Italian five or six times a year - once in a restaurant, and the other times courtesy of Chef Boy-Ar-Dee. Really really rich food was for two times a year - Thanksgiving and Christmas.

People today have a wealth of food choices we never had. But a lot of us who grew up back in the day had waistlines, and many of us still do.

 

[jeffg]

The school lunches I remember (mid-60's to late 70's) weren't any better than they are today, in fact they were probably worse: tacos, greasy cheeseburgers, chili cheesedogs etc. And half the time, for dinner we'd turn around and eat at In 'N Out Burger or Jack In The Box.

Getting away with this kind of diet is one of the main privileges of youth. I had a size 28 waist from age 15 until I was 31. Now I eat 1/4 as much, but struggle to keep my waistline at 34.

 

[twintubdexter]

JeffG...

Oh you young people and your childhood memories. We never had tacos or chili dogs. We had spaghetti, glops of canned spinach and something new called Sloppy Joes. Lunch cost 25 cents and as a prank we would all bring pennies on a given day which meant the kids at the end of the line had about 5 minutes of their lunch period to eat. This was around 1958 or so. I wonder what lunch costs now?

 

[appnut]

Well for me growing up I pretty much took lunch, which was a cold-cut (bologna or olive loaf) or PB&J and a couple of cookies or something like that. Breakfast was ceral (corn flakes), oatmeal, and occassionally french toast. eggs & sausage were for the weekends. We'd get 1/2 side of beef at A&P a couple of times a year with lots of roasts, steaks, grilled patties (no buns) meatloaf, spaghetti, lasagna, smother steak, chicken of all ilks (not fried--that as for b-day), occassionally stew, and chili during the winter; stouffers spinach souffle (in the "nicer times") squash zucchinni, leseur peas, canned green beans, broccoli and caluiflower and lots of rice. Rarely potatoes, unless baked.

 

[spiceman1957]

Autowasherfreak,

My Partner loves Mac n Cheese and I made this last night. I did cover the top with crushed buttered Ritz crashers before I put it in the over. (I know, a lot more fat) but he said it was the best he had in a while.

 

[autowasherfreak]

The only problem that I had with the pan I made was it was a little dry. So we just added some Velveta to it which made it a little creamier.

I still wonder why she sent a friends request to me. I would love to see one of her shows. I saw her once on a an episode of This Old House. Michael, I bet there wasn't a dry eye the place.

Hmmm Rita Crackers, sounds good. I eat a half a box of those in one sitting.

 

[danemodsandy]

You Have to Admit...

...A Ritz cracker topping improves any mac 'n cheese recipe!

I like to mix Ritz crumbs with Parmesan for mine. Dot with butter, bake, take statins and enjoy.

 

[toggleswitch2]

Oh honey you ARE what you eat!

Spinach rice?

I know that as an ethnic dish. What does that mean to Americans?

SPANKORIZO (spinach-rice pilaf)

In 1/4 cup olive oil saute chopped onion or leek (optional) then spinach (a 10oz frozen package will do-- i'd say that's 625 gr.) Once defrosted and sauteed, add 1 cup rice. Turn over once or twice sauteeing for about one minute to coat with oil. Add 2 cups water or broth/stock. Salt and peepper to taste. Add a small amount of tomato paste and /or dill if desired. Garlic is aso optional. Cover cooked over low heat for 20 minutes, or until water is absorbed.

Substitute leeks or cabbage for the spinach if desired.

Server warm or lukewarm with a few lemon wedges.

Anyhow:
I laugh like hell when you see some deep southerners/Texans trying to eat something on those health/diet TV shows that progress their kids 30 years forward via computer imaging and you see some mighty overweigh unhealthy folk. The mother shown on one show couldn't even swallow anything that is green (veggie or salad) or meats/veggies/starches not deep-fried, or slathered in butter. Scary in this day and age.

Here is another recipe variation. Don't sweat it; it's peasant food no recipe is realy required or adhered to.


http://greekfood.about.com/od/greeksidedishes/r/spanakorizo.htm

 

[toggleswitch2]

TOURLOU - Oven roasted vegeteble medley

I think Briam is the same thing but cooked in clay vessels.
In Italian "dialect" that would be JAMBORTZ- mixed-up mess!

For this I use those old-fashoned speckeled enamel-on-steel black oval covered "granny roasters" (for a turkey)

1/4 cup oil
diced onion
1 cup tomato sauce
leeks/scallions
2 cups water (or 1 cup water and one cup broth/stock)
garlic (optional)

AND WHATAEVER VEGETABLES YOU HAVE ON HAND.
slice and dice please.

Use some or all of these.
NOTE: a little-of-this and a little-of-that turns into mega quantities!

Use some or all of these in your casserole:
1 potato
2 carrots
2 stalks celery
1 tomato (optional)
small head of cabbage diced
mushrooms
yam/sweet potato
zuchinni
eggplant

WAHATEVER! etc, etc,etc!

Add really whatever you have on hand. Go for it!

Cook covered in 400*F (200*C) preheated oven for 20 minutes.
Stir. Cook uncovered for another 20 minutes maybe a bit longer, until veggies are cooked through and water has evaporated. Finish in broiler/grille for color, if in proper vessel.

To make a meal of this add small meatballs or chicken pieces. These may be pre-cooked, or entire casserole may be cooked at a lower heat for a longer period of time allowing meat to cook.

To get a head-start one may preheat the entire dish over a gas flame or elecrtic coil element. Transfer to oven when begins to boil. Adjust cooking time accordingly. DO NOT PUT GLASS VESSEL OVER DIRECT HEAT!

VOILA. Not fried, tasty, healthy low-fat, low-cholesterol.

http://recipe.groups.vox.com/library/post/6a00cdf3a364f7cb8f0100a7fbb894000e.html

 

[danemodsandy]

Oh, Toggles!

"Spinach rice?"

No, dear. SPANISH rice, which - I assure you - is something that no one in Spain has ever heard of. It's very overcooked rice in a modified food starch-thickened, somewhat sweet tomato gruel, something like tomato soup. There are a few vague bits of bell pepper that last saw sunlight two or three years ago in it. It came to our cafeteria's kitchen in big gallon cans, was perfunctorily reheated about ten in the morning and then put on the steam table to both await lunchtime and lose what little flavour it had had when opened.

You can buy it in household can sizes in most grocery stores under the Van Camp's name, but you will probably have to suss it out for yourself - so few people eat it nowadays that I doubt the average grocery-store waitron would know what you were talking about. It's such a 1963 suburban thing, y'know?

P.S.: Rice-A-Roni make a version, but it's not the same. For starters, it has actual flavour. Not much, but more than the canned stuff.

 

[toggleswitch2]

LOL oh--- SPANISH rice.

Blind as well as partially deaf. Ready for the old-age home I am!

 

[appnut]

Now be nice Toggles, I first read it I thought it was spanish rice too--but then you knnow I'm near-sighted anyway. But really, this thread is for mac & cheese, not spinache rice!!!

 

[toggleswitch2]

Well that and no retentive short-term memory at all! LOL

 

[appnut]

How decadent this is!!!

 

[appnut]

Still not ready to let it go