My Favorite Mac and Cheese

Another Cookbook Addition 

My family cookbook would not be complete without the mac and cheese I grew up on. Its perfectly creamy and cheesy. It is always bowl of comfort when needed. My mom would always serve it with a main dish, but I prefer just a bowl of it all by itself.

The first time I made this it took me forever to find Velveeta cheese at the grocery store because it was not in the cheese section where I assumed it would be because it had the word “cheese”in it, right? I called my Mom and she thought it was hilarious I couldn't find it. She explained I would find it in a middle aisle. For a moment I had second  thoughts about using a cheese that was in a aisle........ but just for a second. There was nothing that was going to stop me from making the best mac and cheese ever. Fortunately you can find Velveeta in the cheese section which is more comforting to me.

1950s old fashion Mac and Cheese

by Peggy Jones

This is my Mom’s recipe that we grow up on and in turn, Natalie and Michelle grew up on.  Michelle has been making this recipe for her friends now. 

1 ½ lb. (or more) Velveeta Cheese

½ Cup Whole Milk

16 oz package of Macaroni

Butter for pan

Preheat oven to 300 degrees.

Boil Macaroni in two quarts of water to desired tenderness.

Place Macaroni in a BUTTERED 9 x 12 inch baking pan. Shake the pan to even the macaroni over the pan surface.  Pour milk over the macaroni down the middle of the pan. Using a cheese slicer cut thick pieces of cheese to layer all over the top of the macaroni, making sure that no macaroni shows through the cheese.

Place in oven for about 10 min or so until the cheese has melted but on browned.  Remove from oven and take a large serving spoon to stir the mac and cheese making sure that all the macaroni has been coated with cheese.  

Serve with an entrée or by itself in your favorite bowl.

My Mom's Ribs- our favorite

Another Cookbook Addition

There is one dish that my sister, brother-in-law, my dad and I always ask for a special occasion at home- My Mom’s Ribs. This is a day long process that starts early in the morning. This of course makes for fall-off-the-bone ribs. These are the ribs my sister and I grew up on. I have no idea what style they would be considered, I’d like to think California style because thats where I grew up eating them. 

She found the recipe in “the Complete Family Cookbook” printed in 1970. This is what you would envision an old family cookbook to look like (okay, it may not be that old, but it looks like it)- it no longer has the cover, falling apart from years of use in the kitchen and is kept in a giant zip lock bag. It has food stains, torn and missing pages. Its seen its fair share of cooking successes and of course culinary disasters.  

But the ribs have been the favorite of everything she has made from the cookbook. The following recipe is form the cookbook with some changes. Of course there has been experiments and variations over the years. So feel free to add other herbs, lavender or chili flakes for example.

Basic BBQ Spareribs

Serves 6

5 lb pork spareribs

1 cup or more of brown sugar

1 1/2 tbls of dry mustard

2 tsp salt

1/4 tsp black pepper

1 tsp dry ginger

1 8-ounce can tomato sauce

1 cup orange juice

2 tbls minced onion

2 garlic cloves, minced

4 tbls fresh chopped parsley

2 tbls Worcestershire Sauce 

Trim some fat from the ribs, you want to keep some for flavor and moisture. Boil ribs in a large pot with salted water that covers the ribs. You may have to cut the rack in half to fit. Then simmer them covered for 45 to 60 minutes or until a grey color. Flip the ribs occasionally to ensure even cooking. 

While the ribs boil, mix all the sauce ingredients. Let stand for at least 15 minutes. Place boiled ribs in a large deep dish or zip lock bags. Place the sauce all over the ribs. Place ribs in fridge for one and half hours, turning occasionally to ensure even coverage. Remove ribs from fridge and bring to room temperature, about a 30 minutes. This will help grill the ribs evenly.

Remove ribs and pour sauce in a bowl. Reserve 1 cup of the sauce. Cook ribs on a heated outdoor grill. Cook until ribs are heated and have a nice caramelization or slightly crunchy. Baste frequently with the rib marinade. When finished remove and let rest for 10 minutes then slice into individual ribs. 

While ribs are cooking heat the reserved cup of sauce until it is evaporated to about 3/4 cup. Serve with ribs as extra sauce.

Celebrating Family With Love and Food

Like a lot of families mine gets together over food for all celebrations. If its a birthday, you bet that birthday boy or girl is getting a feast to remember. Thanksgiving is always the tradition of turkey and all of the fixings. We like to save Christmas for indulgences. So naturally for my Grandmother's 90th it needs to be a huge celebration with food, we're still working out exactly what we are going to make. Any excuse to spoiler her we will.

But what to do for a birthday gift that will honor a woman who has been an inspiration, supporter and brought so much to others. I decided that I would do something that combined two things that are very important to me- family and cooking.

So I have decided to put together a book of our family recipes. Everyone in our family has a signature dish (or two or three...) that has a story. I have asked everyone in my family and extended family to send a recipe with a story to match.

I started with my Grandmother. I gave her a red note book to write what she could remember. I never asked her to include stories because deep down I know she would.

This is what she wrote on the first page:

"I am writing down my personal recipes for my beloved Granddaughter, Michelle Marie Jones. She is a very giving and thoughtful young lady who loves the work she does for the Cancer Society (American Cancer Society). She also volunteers for other good causes because her heart is so big"

This is such a perfect example of how supporting she is. She has always put those she loves ahead of her and has always made sure we felt loved. She has seen struggles (grew up during the Depression), raised three amazing women, still gives back to the community and of course inspired all of us to cook with love.

I can only hope that I can inspire, nurture and support those I love the way my Grandmother has. Wether its through words, a hug or my cooking.

Natalie (my sister), Geri (my Grandmother and me