As many of you know I keep a very well stocked pantry. Part of responsible pantry management is rotating foods before they have a chance to spoil. Some of my pantry stock is emergency preparedness items that normally would not be used unless absolutely necessary. However, these stocks still need to be rotated to prevent spoilage. Spring is an ideal time to go through the pantry ensuring lesser used items like emergency preparedness items are rotated.
Velveeta cheese is the only processed cheese I keep on hand. The main reason for this is Velveeta cheese is shelf stable until opened making it an ideal cheese product for emergency preparedness. A couple of nights ago I came up with a really quick, easy,
low brow mac & cheese to use up left over ham, fresh asparagus and some of the Velveeta. This would be a great 30 minute meal anytime of the year.
Low Brow Gourmet Mac & Cheese
3 c cooked elbow macaroni
1 c diced cooked ham
1 c raw asparagus cut into 1-inch pieces
1½ c Velveeta cheese
Prepare ham and asparagus. Cut about a 3-inch piece of Velveeta into cubes. Cook the macaroni until
al dente then drain. Stir in ham, cheese and asparagus. Put the lid on the pot and place on burner. Let sit 5 minutes then stir. Let sit 10 minutes more, give a good stir then serve.
Jello is part of my regular pantry stock as well as my emergency preparedness supplies. Jello is one of those versatile items to keep in the pantry not only for quick desserts but also to use as a drink when ill. I decided to make a quick jello parfait that while quite easy to make looked a bit on the fancy side.
Low brow gourmet at its best!
Jello Parfait
1 box jello
1 c boiling water
1 c ice water
1½c Cool Whip
2 marichino cherries
Make the jello as normal. Place 2 tall glass cappiccino mugs on an angle in a bowl that will suport that angle. Use a turkey baster to place about a half cup of plain jello into the mugs. Place the mugs in the refrigerator to set up. Place the remaining jello in the fridge to set up. When the remaining jellow is set up blend in 1¼c of the Cool Whip. Spoon this over the plain jello in the mugs. Top with remaining Cool whip and a cherry.
Thank god they were separate... thought for sure I was going to see jello in the mac and cheese
ReplyDeleteLOL! You sound a bit worried :) I've seen macaroni in jello before at a smorgasbord meal but wasn't brave enough to try it.
ReplyDeleteI have seen a similar recipe where the Macaroni was covered full of shelf stable cheese and then baked. I didn't like that as it becomes too creamy but your's is nice.
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