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| Wizard of Oz Yellow Brick Road Recipes |
by Kellie HeadHere are some fun recipes to try with your little munchkins! Just follow the yellow brick road to your kitchen and don't peek behind that curtain! Patti La Belle's Over-the-Rainbow Macaroni and Cheese 1 tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 1 tablespoon butter 1/2 cup (2 ounces) shredded Muenster cheese 1/2 cup (2 ounces) shredded mild cheddar cheese 1/2 cup (2 ounces) shredded sharp cheddar cheese 1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half 1 cup (8 ounces) Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1-1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings. *This recipe contributed by Mary Ann of The Party Works I Wish I had a Heart Artichokes Nibbles 2 TB olive oil 1 onion, finely chopped 2 garlic cloves, peeled and finely chopped 2 6-oz jar marinated artichoke hearts, drained and chopped 4 eggs, lightly beaten 1 tsp. salt 1/5 cup fine dry bread crumbs Freshly ground black pepper 1/4 tsp. Tabasco 1/2 lb. sharp cheddar cheese, grated 2 Tbsp. finely-chopped fresh parsley 1 Tbsp. finely-chopped fresh oregano Preheat oven to 325 degrees. Grease a 9-inch square baking pan. Heat olive oil in a frying pan over medium-high heat, add onion and garlic, and cook until soft, about 5 minutes. In a medium mixing bowl, combine sauteed onions with artichoke hearts, eggs, salt, bread crumbs, pepper, Tabasco, cheese, parsley and oregano. Mix well and pour into prepared pan. Bake 30 to 35 minutes or until set in center when lightly touched. Let cool in pan and cut into 1-inch squares. Makes 8 to 10 servings. Toto Doggie Treats 1 package little smokies 1 cup Cookies BBQ sauce 2 tbsp. grape jelly In a crockpot add BBQ sauce and grape jelly. Stir well. Add smokies and cook on low for 1 1/2 to 2 hours. Poppy Field Muffins 1/2 cup Margarine 1/2 cup Sugar 1 large Egg 1/4 cup Skim Milk 1 tsp. grated Orange Peel 1/4 cup Orange Juice 1 cup Whole Wheat Flour 1/2 tsp. Baking Powder 1/4 tsp. Baking Soda 1/4 tsp. Salt 1 tbsp. Poppy Seed Melt margarine and place it in a small mixing bowl. Beat in sugar and egg. Add remaining ingredients and stir until mixture is smooth. Spoon the batter into muffin tins, that have been sprayed with a non-stick spray. Fill cups half full. Bake at 350 degrees F for 15 to 20 minutes. Cool on a rack before serving. Over the Rainbow Cookies 1 cup sugar 1 cup butter, softened 2 cups flour 1 tsp. vanilla 1 egg Food coloring-at least 6 colors Mix sugar, butter, egg and vanilla. Add flour; mix well. Divide dough into six balls. Add a different food coloring to each ball. Roll each ball in a snake shape onto a floured surface. Arch snake shape and press onto cookie sheet. Add other snake shapes until the rainbow is formed. Bake at 350 for 8-15 minutes. When cooled. let each child taste a piece of the rainbow. *This recipe contributed by Diane of Tunes for Tots Liquid Courage Champagne (non-alcoholic) 32 oz. Club soda 12 oz. frozen white grape juice concentrate -thawed Stir together club soda and grape juice concentrate. Pour into two soda bottles. Cap tightly and chill. Serves 8 to 10. |
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Let's Get Cooking!
