3 Cheese Peppered Mac and Cheese

1 lb. macaroni, cooked
6 tb. butter
6 tb. flour
3 cups milk (room temperature)
8 oz White Sharp Cheddar
8 oz Monterrey Jack
8 oz. Asagio
1 cup heavy cream
1 1/2 tb. Tony Cachiere's Creole Seasoning
1 lb diced roasted Hatch Peppers (mild or hot depending on your preference)

 Preheat oven to 350 degree

Melt butter in dutch oven over low heat.  Slowly add flour, whisking all the time.  After it is nicely blended but still white (we aren't making gumbo), begin very slowly adding the milk, whisking all the time to make a nice smooth sauce.  When all the milk is added and sauce is smoooth, add all the remaining ingredient.

Pour into 9X13 baking pan.  Top with bread crumbs and bake for 45 minutes.

OR>.....Fried Mac/Cheese

Don't bake it.  Pour it into pan and refridgerate until solid.  Then take and using icre cream scoop, make it into balls.
Dip in flour, egg, and bread crumbs.  Do this twice.  Then deep fry until golden brown!!

Cathy's Jalapeno Cheese Squares

2 lbs grated cheddar cheese
1 jar jalapenos
1 12 oz can evaporated milk
2 eggs
1/2 cup flour

Preheat oven to 350.  Mix eggs and milk.  Layer 1 lb of cheese then the jalapenos then rest of cheese.  Sprinkle flour over top.  Pour egg/milk mixture over it.  Bake for approximately 30 minutes.

Latin Vinaigrette

2 cloves garlic
1 jalapeno, seeded and chopped.
juice of 5 limes
3/4 cups olive oil
2 tbl. cilantro
2 tbl. parsley
salt
pepper.

Asian Vinaigrette

1/4 cup rice vinegar
1 tb. sesame oil
1 clove garlic
1/4 tsp ginger
3/4 cup olive oil
red pepper flakes
salt and pepper..

Herb Citrus Vinaigrette

1 1/2 bl. orange juice
1 1/2 tbl. lemon juice
1 1/2 tb. lime juice
2 gloves garlic, minced
2 tsp mustard powder
3/4 cup olive oil
1 tsp fresth thyme
1 tsp. fresh cilantro
1 tsp fresh parsley
salt
pepper

Makes one cup.  

Whisk first 5 together, drizzle in olive oil.  Add herbs and salt and pepper until blended.  

ketchup

1 cup tomato paste
1/2 cup apple cider
1/2 cup apple cider vinegar
1 tsp garlic powder
1//2 tsp salt
1/4 tsp cloves (optional)

heat med. saucepan over med. heat.  add tomato paste, cider, and vinegar.  Stir completely and let it come to simmer but not boil.

add garlic powder, salt, cloves, stirr and simmer until thick.  Bottle, keeps 2 weeks.

Mayo

1 1/2 cup light olive oil
1 large egg
1/2 tsp mustard powder
1/2 tsp salt
juice of 1/2 lemon

place 1/4 cup of olive oil, egg, mustard, salt in blender and mix thourghly.  slowly drizzel in remaing olive oil.  after mixture has emulsified, add lemon juice.

Keeps 2 weeks, if it lasts that long

Wasabi May - add 1/2 tablespoon wasabi powder
cilantro lime - 1/2 cup cilantro, 1 clove garlic
Roasted red pepper - 1/3 cup roasted red pepper sauce

tartar sauce
2 tb. dill leaves
1 tb. minced dill pickles
2 tsp. minced chives
juice of 1/2 lemon
1/4 tsp. black pepper