Bucket List Restaurant
Ingredients:
1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce size) evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterrey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese
2 cans (12 ounce size) evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterrey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese
Preparation:
Heat oven to 350 degrees
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside. In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
Robbie Montgomery: Owner of Sweetie Pies
Robbie Montgomery spent her early childhood years in Mississippi before her family moved to St. Louis. As the oldest of nine children it often fell to her to help with putting meals on the family table. She learned to prepare her mother’s soul food dishes by working side by side with her in their St. Louis kitchen.
Having sung in the church choir and in local talent contests, Robbie had a gift for song and in 1958 she left school to pursue music professionally. The opportunity presented itself to work with Art Lassiter and Robbie began singing as an “Artette”. Soon, she met and worked as a backup singer with Ike Turner and a young Anna Mae Bullock who was soon to become Tina Turner. “A Fool In Love” became Ike and Tina Turner’s fist big hit and Robbie joined them on the road as an “Ikette”. During her time on the road, Robbie’s skills in the kitchen proved useful during the tours and she often prepared meals for the band on hot plates in hotel rooms.
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside. In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
Robbie Montgomery: Owner of Sweetie Pies
Robbie Montgomery spent her early childhood years in Mississippi before her family moved to St. Louis. As the oldest of nine children it often fell to her to help with putting meals on the family table. She learned to prepare her mother’s soul food dishes by working side by side with her in their St. Louis kitchen.
Having sung in the church choir and in local talent contests, Robbie had a gift for song and in 1958 she left school to pursue music professionally. The opportunity presented itself to work with Art Lassiter and Robbie began singing as an “Artette”. Soon, she met and worked as a backup singer with Ike Turner and a young Anna Mae Bullock who was soon to become Tina Turner. “A Fool In Love” became Ike and Tina Turner’s fist big hit and Robbie joined them on the road as an “Ikette”. During her time on the road, Robbie’s skills in the kitchen proved useful during the tours and she often prepared meals for the band on hot plates in hotel rooms.
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