Curried Macaroni Crisps Recipe Without Oats

CURRIED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
• Slowly pour in the milk while whisking to create a curried creamy sauce over low heat.
• Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth.
• Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese.
• Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.

CURRIED MACARONI CRISPS

Steps:

• In a large saucepan of boiling salted water cook the macaroni until it is tender and drain it very well (do not rinse it). Spread the macaroni out in a well-oiled jelly-roll pan and let it cool, tossing it to coat it with the oil in the pan. In a kettle fry the macaroni in batches in 1 inch of 350°F. vegetable oil for 2 minutes, or until it is pale golden, and transfer it with a slotted spoon to paper towels to drain. In a small bowl combine well the curry powder, the salt, and the cayenne. In a bowl toss the macaroni with the sesame oil, add the curry mixture, and toss the mixture well.

CURRIED MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, 1 teaspoon dry mustard and 1 teaspoon curry powder in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Mix in remaining 1/2 teaspoon dry mustard and 1/2 teaspoon curry powder. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes.
• Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.

SHEILA'S BEST APPLE CRISP (NO OATS)

Steps:

• Cut cold butter into small cubes. Place in freezer to chill further.
• PREPARE APPLES.
• Peel apples.
• Cut an apple into quarters. Cut out core. Cut each apple slice one more time so that there are 8 slices.
• Cube the apple by cutting each slice the "short" way 2 or 3 times. Apple chunks should be no smaller than 1 inch (or they will get too mushy when cooking).
• Cube the remaining apples.
• Put apples into an 8 1/2 x 12 inch au gratin casserole dish, or an equivalent baking dish (it's pretty forgiving).
• Pour water over apples.
• PREPARE TOPPING:.
• In the food processor put the sugar, nutmeg, cinnamon, salt and flour. Pulse until combined.
• Remove butter from freezer and put into food processor.
• Pulse to blend. Topping should be smaller than peas but not as fine as cornmeal.
• Add 3/4 cups chopped pecans pulse too mix.
• Sprinkle topping over apples evenly.
• Cover dish with foil.
• Bake at 350 for 30 minutes.
• Uncover.
• Bake for 30 more minutes.
• Cool before serving.