Cooking 101-Recipe Exchange

As you know, I've decided to work on my cooking skills this month!  I have a stack of Our State magazines I've been saving because I haven't had time to really go through them.  Well this past weekend I was looking through this stack...trying to get ideas for sites to visit with the motorcycle club when I noticed several articles about area church cookbooks.  So I went to http://www.ourstate.com/ and read a few of the articles related to these cookbooks.  I don't know about you but I've found church cookbooks contain great recipes from some really good cooks!  I found two recipes I want to try this month and thought I'd share them with you today.
Anyway, Our State's site is beginning a new service on their site...you can sign up for their recipe newsletter!!  Yep, you guessed it...I signed up.  I also found the online site highlights a few recipes contributed by the people they write articles about each month.  What a great resource!!  So when you have a few minutes, check out Our State online.  It's a wonderful resource not only for recipes but also for places to visit in North Carolina.


Bon Appétit!!

Baked Mac and Cheese

• 2 cups uncooked elbow macaroni
• 8 ounces cheddar cheese, shredded
• 8 ounces white American cheese, shredded
• 1 cup whole milk
• ½ cup sour cream
• 2 eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon Texas Pete (optional)
• ½ teaspoon salt

Preheat oven to 350°. Grease 9 x 13-inch baking dish; set aside. Cook macaroni according to box directions; drain. Return to saucepan. While macaroni is hot, add cheeses, and stir well. Spread macaroni mixture in the baking dish. Whisk milk, sour cream, eggs, butter, Texas Pete, and salt together in a bowl. Pour over macaroni. Bake for 35 to 40 minutes or until golden brown and bubbling.
— Danease Newell

White Chili

• 2 cups cooked chicken, shredded
• 1 can white shoe-peg corn
• 2 cans great northern beans
• 1 can chicken broth
• 1 small can chopped green chilies
• 2 cloves garlic, minced
• 1 1/2 cups water
• 1 teaspoon cumin
• 2 chicken bouillon cubes
• flour tortillas

Combine all ingredients in large pot. Simmer on low, 30 to 45 minutes. To serve: Line bowl with flour tortilla, and add soup. If desired, top with grated cheese, salsa, and sour cream.
— Enan Baldwin