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Ham and Gouda Macaroni and Cheese/Captain Crunch Bars (4/18/2008)

Ham and Gouda Macaroni and Cheese

8 oz. Macaroni noodles
8 oz. Diced ham (I used smoked)
1 medium onion, diced
2 tbsp. All-purpose flour
4 tbsp. Butter, divided
2 cups milk
2 cups (8 oz.) Smoked Gouda cheese, shredded
salt & pepper to taste

Topping-
½ cup plain bread crumbs
1 tbsp. butter

Preheat oven to 375-degrees F. Spray 2 quart casserole dish with cooking spray. Cook macaroni in boiling water, per package directions. Drain and set aside. While pasta is cooking, cook ham in 2 tbsp. Butter in a large skillet over medium heat until it begins to get a little crispy and brown. Remove from pan and set aside. Add onions and the other 2 tbsp. Butter to pan. Cook and stir until the onions are translucent. Then whisk in flour. Gradually add milk, whisking constantly. Continue stirring constantly, until the mixture boils and thickens. Reduce heat to simmer and add shredded gouda cheese, salt and pepper. Stir until cheese is melted. Stir in ham and onion. Gently stir in cooked, drained pasta, mixing thoroughly. Pour mixture into casserole dish. Melt 1 tbsp. butter and stir in ½ cup bread crumbs. Sprinkle mixture over casserole. Bake uncovered for 30 minutes or until bubbly.

Captain Crunch Bars

1 cup lite Karo syrup
¾ cup granulated sugar
1 cup creamy peanut butter
6 cups Captain Crunch cereal
½ bag chocolate chips
½ bag butterscotch chips.

Grease a 9 x 13 inch baking pan. Bring 1 cup Karo syrup and ¾ cup sugar to a boil. Add 1 cup peanut butter. Stir until smooth. In a large bowl, add 6 cups cereal and then pour peanut butter mixture over all and mix well. Pour into baking pan and press down. In a medium sauce pan, or microwave, melt chocolate and butterscotch chips. Spread over mixture in baking pan. Chill in refrigerator for a couple of hours. Cut into squares and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Kunde Chardonnay. $9.99 per bottle through Monday, April 21st, 2008. Van's Liquor Store-The Tri-States Wine Specialist.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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