Recipes Included On This Page Macaroni and Cheese (Gail Hall) Marinade Mediterranean Chicken Burger (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Macaroni and Cheese (Gail Hall) Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups elbow macaroni pasta 1/4 cup unsalted butter 1/2 cup finely diced onion 1/4 cup all purpose flour 2 cups milk 1/2 teaspoon salt Freshly ground pepper to taste 1 teaspoon Dijon mustard (or a pinch of Keen's Dry Mustard) 1 cup shredded yellow Cheddar 1 cup shredded white Cheddar 1 cup shredded Gouda, Mozzarella or Swiss cheese 1 cup shredded cheese (for topping) 2 cups fresh bread crumbs * 1/4 cup unsalted butter, melted * Puree 2 slices white bread or white bun with crusts on by pulsing in food processor to make soft crumbs. Cook pasta as per directions. My favourite method is: bring four litres of water to a boil. Add 1 teaspoon salt and 1 tablespoons olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn't boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10. Always cook pasta 'al dente' or firm to the bite. Drain pasta and rinse with cold water. Set aside. Preheat oven to 375 F. In a large (4 quart) saucepan, melt better and saute onions, until soft and lightly golden (about 3 to 5 minutes). Whisk in the flour to coat the onions and saute for several minutes. Slowly pour in the milk and whisk until blended and there are no lumps. Continue to cook, stirring often until mixture is thick and bubbly (about 5 to 8 minutes) and coats the back of a spoon. Add salt, pepper and Dijon and stir well. Add 1 cup of yellow Cheddar, 1 cup of white Cheddar and 1 cup of other white cheese (saving the 1 cup of cheese for topping). Stir until cheese is blended and melted. Toss in the cooked elbow macaroni and heat through. Grease a 2 quart/8-cup casserole dish and pour in macaroni and cheese. Top with 1 cup of shredded cheese. Mix fresh breadcrumbs with the 1/4 cup melted butter and spread on top of casserole. Bake for 30 minutes or until bubbly and lightly browned. Feel free to any of these optional ingredients: add 2 cups cooked ham cut into 1/2-inch cubes; 1/2 cup of favourite chopped fresh herbs; 1/2 cup sautéed mushrooms; 1/2 cup chopped tomatoes; 1/2 cup sauteed diced peppers. Yield: 4 servings Gail says, "The cooler weather means warm comfort foods. Macaroni and Cheese is one of those foods. Create your own dish by following this easy recipe and I'll guarantee you won't be eating it of a box any more!! I've paired it with a fresh spinach salad garnished with sliced onion, mushrooms and cherry tomatoes, finished with my favourite new dressings - honey dressing made with Lola Canola honey." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 24 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 16g Fat (78.1% calories from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 48mg Cholesterol; 328mg Sodium. Exchanges: 1/2 Non-Fat Milk; 3 Fat. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Marinade Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lemon juice -- fresh squeezed 4 teaspoons crushed red pepper flakes 4 teaspoons cracked black pepper 4 teaspoons coarse salt zest from 2 - 4 lemons -- or limes 18 cloves garlic -- crushed or chopped 1 cup fresh parsley 1/2 cup fresh basil -- chopped 1/2 cup fresh cilantro -- chopped 1 tablespoon hot sauce 4 cups olive oil 2 cups red wine vinegar Combine the lemon juice, hot pepper flakes, cracked pepper and salt in a stainless steel bowl and whisk until the salt is dissolved. Add the zest, garlic, parsley, basil, cilantro and hot sauce. Wisk in the olive oil and vinegar. Place protein in plastic tub or sealable plastic bag. Pour marinade over and stir or shake to make sure all pieces are evenly coated. Description: "Quick and easy marinade that goes well with chicken, fish, beef or pork." Yield: "12 cups" NOTES : Use this for fish, chicken, pork or beef. For fish, only marinate for about 20 minutes. For chicken marinate for 1 - 3 hours. For pork or beef marinate for 1 hour to overnight. From Chef Scott C. Anderson, Shepherd University, Shepherdstown, WV. Contributed to the FareShare Gazette by Art; 8 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Mediterranean Chicken Burger (Gail Hall) Recipe By : Gail Hall Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lemon juice 1/4 cup extra virgin olive oil 1 teaspoon crushed garlic 1 1/2 teaspoons fresh chopped oregano or 1/2 tsp dried oregano 2 chicken breasts -- * [4 to 5 ounces each] 2 slices tomato 1/2 cup finely shredded lettuce 2 hamburger buns 1/4 cup tzatziki -- (see recipe) In a glass bowl, mix the lemon juice, olive oil, garlic and oregano. Add chicken breasts, turning once to cover with marinade and refrigerate for 1 to 4 hours*. Remove chicken breasts from marinade and barbecue on medium high for 8 to 10 minutes, until done (internal temperature is 165 F) or grill on stove top in a hot frying pan for 8 to 10 minutes until done. Toast hamburger buns, spread some tzaztiki on bottom of bun, top with grilled chicken breast, and top with remaining tzaztiki, sliced tomato, lettuce and bun. Enjoy. *Chicken can be marinated overnight. Just remember to turn chicken breast in marinate every 2 to 3 hours. Yield: 2 burgers This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 395 Calories; 30g Fat (65.7% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 252mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 6 Fat. Back to Gail Hall Recipe Index

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