Mrs. Miller's Macaroni and Cheese

Mrs. Miller's Macaroni and Cheese
Bishop CD Miller
Copyright 2008.
http://ribsandfriedrice.com

The only thing I can tell you is this recipe is off the hook!

My mother in law had a recipe from the back of the church's kitchen. In my husband's family, I think only one of his brother's and one of his sister's has the recipe. Having the recipe and knowing how to make it taste like Mother Elizabeth's is an entirely different story!

This side dish is a MUST with ribs!

I have mastered her recipe! Enjoy!

Definitely a heart attack waiting to happen!
DELICIOUS!

Mrs. Miller's Macaroni and Cheese

You will need:

2 Boxes of Elbow Macaroni
2 Bags of 2 cups size shredded cheddar cheese.
~ol' school you would shred the cheese from the block
about 4 cups you need.
2 Sticks of REAL BUTTER!
8 eggs
4 Cups of REAL FULLY LEADED MILK!
Salt and Pepper
Bread Crumbs

Now you need a lasagna size casserole pan. The corning ware
or pyrex glass or aluminum pan type.

1. Rinse the pan and dry to prepare.

We will be LAYERING the ingredients...this is the secret
it's in the layers!

2. First layer slice pats of butter and line patty squares
around the bottom of the pan. Not too many and just enough!

3. Then lay/place on top the butter a layer of cooked elbows.

4. Now repeat a layer of butter patties on top of the elbows.

5. This is a very important step. Sprinkle salt and pepper over
this layer.

6. Now toss the cheese over this layer across and to the edge
of the pan...completely cover one layer of cheese over the
elbows.

So you have:
a layer of butter to line the pan,
a layer of elbows
a later of butter patties
a layer of salt and paper
a layer of cheese

7. Repeat all layers again starting with a layer of elbows.

So you will now have:
a layer of elbows
a later of butter patties
a layer of salt and paper
a layer of cheese

8. Depending on the depth of the pan keep making the pattern
of complete layers over and over until you reach near the top
of your casserole dish. You have to leave space for bubbling
while baking. Filling it to the top will make it spill over
and burn.

9. Now take eight eggs and 4 cups of milk and blend together.
Mix, stir or blend however until it looks like the color of
rich egg nog or a custard.

10. Now carefully poor over the layers filling the casserole
nearly to the top with the liquid. Leave room for the bubbling
while cooking.

I line the bottom of my oven with aluminum foil just in case
of the bubbling over and spilling. It will smoke up your oven
so becareful! Don't fill everything to the tippy top of the
pan and you will be fine!

11. Now sprinkle bread crumbs over the top of the entire casserole.

12. Bake at 400 or 425 degrees in the oven for about 45 minutes to
and hour and a half. I say this as it all depends on your oven i.e.
how hot and fast it cooks. Bake in casserole uncovered.

13. At 45 minutes check and see how it is cooking! If the top
browns to a golden color before finishing cover with the casserole top
or aluminum foil. Bake it covered the rest of the way! Don't let the
top burn now! So start watching around 40 minutes into the baking process!

14. Keep checking until everything is firm! This is the improtant part
and depends on prayer!!! You have to judge when its finished! Slow and
steady, have patience until it is finished and it will be perfect!

You can substitute fat free dairy items to make a light version!

If you want a real hit parade here, make the fully leaded version!

Makes great left overs and I freeze squares for quick microwaving!

Your blended family will love it and if there is a black man
around yo table...he will be there for life!!!!!

Bon Appetite and Be Blessed!

Hapa Momma~The Bishop
Bishop CD Miller

Visit:
http://mixedrootshapas.com

യു മുസ്റ്റ് ക്നോ മൈ രേസിപേ ഫോര്‍ ബര്ബെഖ്‌‌െ രിബ്സ്!

You Must Learn My Recipe
For Barbeque Ribs!
Bishop CD Miller
Copyright 2008.
http://mixedrootshapas.com

Well every great African-American family has to have a family recipe for spareribs! I have to chuckle, the members of my first church didn't know I was black until they had my ribs! Here I go again, I am the last one to know that I don't look ALL BLACK!.

This particular year, my church members came to my house for New Year's Day! After dinner, I heard them whispering, "Pastor is black!" I am thinking to myself...well, what in the world did they think I was!"

You see, black folks...we must have some kind of PORK and black eyed peas for good luck to start the year off right! You ain't black unless you have high blood pressure and black eyed peas by New Year's Day evening! I cooked every part of the pig possible this particular January 1st! Did they get a revelation!

I saw them chuckling to themselves. It must have been the pig's feet which confirmed that I was black! I was just amazed; I had know idea that they questioned if I were African-American or not! Well, the "trotters" and ribs confirmed that no matter what I was...I COULD COOK! Serving my ribs was my seal of approval, "Pastor, You BLACK!"

So enjoy my recipe for ribs! I will spare you the recipe for "trotters" i.e. pig feet; they are a heart attack waiting to happen!

So YOU MUST KNOW HOW TO COOK RIBS from your stove's oven and NOT JUST FROM THE GRILL for July 4th!

Why? Chil' you got to eat ribs all year round...not just in the Summer, of course!


HAPA MOMMA's Barbeque Rib Recipe:

1. You don't measure a thing!
2. A slab of ribs from wherever you get ribs!
3. Clean them the best you can and throw them
in a pot of water! Use a pan big enough to cover
the ribs with water.
4. Just shake in onion powder, garlic powder, pepper,
sometime of seasoned salt, and very little table salt.
5. Boil them for about 45 minutes.
6. Set your oven to about 375 degrees.
7. Take the ribs out and lay them in a baking pan.
8. Put more onion powder, garlic powder and pepper
over the slab of ribs.
9. Pour a honey/smoke like barbeque sauce over them.
10. Cover with aluminum foil and bake for about another
30 minutes until the meat is falling off the bones.
11. Make sure to keep a little water in the bottom of
the pan so the ribs don't stick!
12. If you want them crispy take the aluminum foil off
and bake about 10 more minutes.
13. You can serve them soft and juicy if you like over
white rice or fried rice by NOT covering them as noted
in step #12. Just take them out and serve!

It takes about 1 1/2 hour cooking time...the slower the
cooking time and the lower the heat make them succulient!

If being African-American is your dominant culture...
YOU MUST HAVE RIBS FOR DINNER and NOT JUST IN THE SUMMER!

WW Tip: I substitute LARGE Turkey Neck Bones for
PORK RIBS and my friends testify that they are eating
Pork Spare Ribs, for sure! This recipe works for
Beef Short Ribs and Beef Ribs also as well
as the Country Style Cuts of Pork Ribs!!!

Bon Appetite!
HAPA Momma, Bishop