This amount is for a deep 9x13 pan with a bit left over, so you can cut it down as needed. And use a broiler-safe pan. 2-1 lb. Pkg. Rotini noodles
2 lb. Box regular Velveeta cheese
8 oz. Provel cheese
shredded cheddar [I use sharp]
1 stick of real butter
16 oz. Container sour cream
1/2 pint heavy cream
milk (amount to get desired consistency)
dash of garlic powder
Preheat oven to 350 degrees.
Boil pasta in salted water until a wee bit underdone.
It will finish in the oven later. Drain, rinse with cold
water, and set aside.
In a large microwaveable bowl, chunk together the
velveeta, provel, butter and some milk. Cook on
high and stir every minute or so. When it's about
half melted stir in the sour cream and heavy cream
and continue cooking in above manner. You want the
consistency to be about like warm queso dip...better to
be a bit too thin than too thick. So add milk as needed.
When all melted stir in a sprinkle of garlic powder.
Mix together with the pasta and pour into your pan.
Cover with a fairly thick layer of shredded cheddar
and bake for 30 minutes [less if it's a smaller pan] then
put it under the broiler until it browns to the way you
like it.
Ingredients
beef boullion
1 can cream of mushroom soup
1 packet dry onion soup
1/4 tsp salt
1/8 tsp black pepper
2 tbs vegetable oil
garlic, to taste
2 or 3 lb beef roast
Potatoes (can't be too much)
Carrots (baby carrots work well)
2-3 stalks of celery
2-3 large onions
1 turnip (rutabaga), if desired
4 tbs flour
1/2 cup cold water
mushrooms, fresh or canned
Method
Cut the roast into bite-size pieces and brown in oil in a skillet. Add boullion, soups, seasonings, and garlic to the slow cooker. When the meat is browned add it add it to the liquids.
Peel, wash and chunk potatoes - don't cut them too small or they'll disintigrate.Wash carrots and chopped celery and throw 'em in. Cut the onions in large chunks (I usually cut them in half) and add them to the pot. Cover and cook on low for 6 or 7 hours.
Mix COLD water and flour to make a paste, and throughly stir it into the liquid in the slow cooker to thicken it. Add mushrooms, cook for another 1/2 hour to an hour. Enjoy! NOTE: It's even better the second day!
As is usual with a grilled cheese sandwich, butter one side of each slice. I like to place the slice of bread in the heated skillet, then add a slice of American, a slice of Swiss, another slice of American, and the second slice of bread.
At a high setting, grill the bread for about 3 minutes, flip it over and grill the other side for about 3 minutes. The bread should be lightly browned at this point.
Now comes the good part. Before you turn the sandwich back over, put a small handful of grated cheese on top of it and press down with your spatula, and flip. Add more grated cheese to the top side, and grill for 2 minutes, flip it over, grill for 2 minutes. You can continue to flip it until the cheese is done to suit your perferences
The cheeses mentioned are suggestions only. Provolone is good, as is cream cheese. Provel would be great for the 'outside' cheese. Experiment!