New Year's Recipes

Here are the two recipes I mentioned in my post yesterday regarding our New Year's meal:

Macaroni and Cheese

Ingredients:
2 cups uncooked elbow mac (7 oz)
1/4 c butter
1/4 c all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 c shredded sharp Cheddar cheese (8 oz)

Directions:
1. Heat oven to 350.
2. Cook & drain mac as directed on package
3. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard, & Worc sauce. Cook over low heat, stirring constantly, until mixture is smooth & bubly. Stir in milk. Heat to boiling, stirring constantly. Boil & stir 1 minute, remove from heat. Stir in cheese until melted.
4. Gently stir mac into cheese sauce. Pour into ungreased 2-quart casserole dish.
5. Bake uncovered 20-25 minutes or until bubbly.

Source: Beth Anne's blog...thanks Beth Anne!


Angus Barn Sour Cream Pound Cake

1 1/2 cups sugar
1/2 cup (1 stick) butter
3 eggs
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 cup sour cream
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan or any other 6 cup loaf pan; set aside. In a mixing bowl, combine sugar and butter, and beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating until each is incorporated before adding the next. Sift together cake flour and baking powder, the add, a little at a time, to the sugar and butter mixture, alternating with the sour cream. Add vanilla and beat to combine thoroughly. Pour batter into prepared pan. Bake for 45 minutes to 1 hour, until a tester inserted into center of the cake comes out clean. Allow the cake to cool in the pan on a rack for 10 minutes before inverting onto a greased wire rack. Makes 12 servings.

Per serving: 250 calories, 11 grams fat, 79 milligrams cholesterol, 25 grams carbohydrates, 0 grams fiber, 3 grams protein, 120 milligrams sodium

Note: I always use low fat sour cream and it works great. You could also lighten it by using egg substitute.

Source: The Angus Barn as printed in the News & Observer's Specialty of the House column on May 15, 2002.