Hi, I'm Macy Fisher the Mifflin County Dairy Princess and this week has been pretty slow. I have been in the barn an awful lot lately though. During the Easter break Mandy and I have been milking in the mornings and evenings. We do milk both during the summer, but during the school year we usually don't have to milk in the mornings. This would be because there isn't quite enough time in the morning to milk, get showered and ready for school, and get to school. I know that a lot of farm kids can get it all done, but with our schedule, it just doesn't work out that way.
Over the break I also got my hair cut, and I got my prom dress.
I have been having a craving for something gooey and oozing with cheese. Going with the cheese theme this week I also threw in a few others of my favorite oozy recipes. These dishes are sure to bring the ooze factor and will fill any cheese niche that you may be having.
Pasta with Broccoli and Kielbasa
1 pound fresh broccoli, cut into florets
9 ounces refrigerated fettuccine
2 tablespoons butter
1 cup sliced fresh mushrooms
1 garlic clove, minced
1 pound kielbasa
3 large eggs
3/4 cup whipping cream
3/4 teaspoon pepper
1 cup grated Parmesan cheese
Cook broccoli and fettuccine in boiling water to cover in a Dutch oven for 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl. Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture. Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with paper towel. Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture, toss well. Cook over low heat, stirring constantly, 3-5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.
Three Cheese Baked Pasta
1 pound ziti pasta
2 jars (10-oz. each) alfredo sauce
8 ounces sour cream
15 ounces ricotta cheese
2 large eggs, lightly beaten
1/4cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella
Preheat oven to 350 degrees. Cook ziti to package directions; drain and return to pot. Stir together alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of the mixture into a greased 13X9-inch baking dish. Stir together ricotta cheese, eggs, parmesan cheese, and parsley; spread evenly over mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese. Bake at 350 degrees for 30 minutes or until bubbly.
Easy Skillet Pimiento Mac 'N' Cheese
1 pound penne pasta
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded sharp cheddar cheese
1 (4-oz.) jar diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch of paprika
Prepare pasta according to package directions. Whisk together four and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth. Bring milk mixture to boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3-5 minutes or until smooth. Stir in cheese and next 4 ingredients until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.