Baked Macaroni & Cheese

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1 (8 oz.) package macaroni 4 T. water

4 T. flour 1 cup milk

1 cup cream ½ tsp. salt

Black pepper to taste

2 cups shredded cheddar cheese

Directions:  Preheat oven to 400 degrees.  Cook and drain macaroni according to 

package directions and set aside.  In a large saucepan, melt butter.   Add flour mixed 

with salt and pepper; using a whisk to stir until well blended.  Pour milk and cream 

in gradually, stirring constantly.  Bring to boiling point and boil for two minutes; 

stirring constantly.  Reduce heat and cook, stirring constantly, for 10 minutes.  Add 

shredded cheddar little by little and simmer an additional 5 minutes or until the 

cheese melts.  Add macaroni and toss to coat.  Transfer macaroni to buttered baking 

dish.  Bake 20 minutes until the top is golden brown.

Comment:  A Julia specialty.

Cinnamon Swirl Loaf

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1 pkg. dry yeast 2 cups scalded milk

½ cup sugar ½ cup shortening

2 tsp. salt 7 ½ - 8 cups sifted flour

2 eggs ¾ cup sugar

1 ½ T. cinnamon Soft butter

Directions:  Pour scalded milk over ½ cup sugar, the shortening, and the salt; stir to 

dissolve sugar.  Cool to lukewarm.  Add 3 cups flour; mix well.   Stir in yeast and 

eggs; beat well.  Add enough of the remaining flour to make a soft dough.  Turn out 

on lightly floured surface.  Cover and let rise 10 minutes.  Knead until smooth and 

elastic (8-10 minutes).  Place in lightly greased bowl, turning once to grease surface.  

Cover and let rise in warm place until double (1 ½ -2 hours).

Punch down and let rise again until almost double (about 1 hour).  Punch down and 

divide dough in half to form 15” x 7” rectangles, about ½” thick.  Mix ¾ cup sugar 

and the cinnamon.  Reserve 2 T. of sugar mixture.  Sprinkle about 2 T. water over 

each rectangle, sprinkle with sugar mixture; smooth with spatula.

Roll up each dough rectangle as for jelly roll, beginning with the narrow side.  Seal 

long edge.  Place sealed edge down in two, greased 9 ½” x 5” x 3” loaf pans.  Let 

rise until almost double (45-60 minutes).  Just before baking, brush loaves with soft 

butter and sprinkle with remaining cinnamon-sugar.

Bake at 375 degrees for 35-40 minutes.  If crust browns too fast, cover with 

aluminum foil the last 5-10 minutes of baking.  Turn out of pan and cool on racks.  

Makes two loaves.

Comment:  

Green Chili Pork Burritos

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2 lbs. center-cut pork loin

2 T. chopped cilantro

2 cans (14 oz. each) chicken broth

8 tortillas -12”

1 7 oz. can diced green chilies

Shredded Cheddar

1 T. chopped garlic

Directions:  Coat the pork with olive oil, salt, and pepper.  Preheat a sauté pan very 

hot.  Evenly brown the pork on all sides.  Place the pork, chicken broth, chilies, 

garlic and cilantro into a slow cooker and cook for 8-10 hours or until pork pulls 

apart with a fork.  When done, remove pork from cooker and reserve the liquid.  

Shred the pork.  Place shredded pork into a tortilla; add cheese and some of the 

reserved liquid.  Serve with salsa or sour cream.

Comment:

Marbled Brownies

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Brownie mix 6 oz. cream cheese

5 T. margarine 1/3 cup sugar

2 eggs 2 T. flour

1 tsp. vanilla

Directions:  Beat together the softened cream cheese and margarine.  Add the sugar, 

eggs, flour, and vanilla; beat until smooth and set aside.  Prepare browning mix using 

cake-like instructions.  Spread half of the brownies batter into greased 9” x 13” pan.  

Pour all of the cream cheese mixture over the brownie batter.  Spoon the remaining 

brownies batter in spots over the top.  Swirl the two mixtures together with a spatula.  

Bake at 350 degrees for 35 minutes.  Cool and frost with chocolate icing.

Comment:  Quick dessert that everyone likes.  Very rich.