Post-Holiday Comfort Food

Now that it’s over, I have to admit I was a little worried I might not make it. After all, it’s not every day I invite 28 people for dinner—16 of them to be overnight guests. But I did, and we had a wonderful time. Months of preparation and planning paid off and it was a smashing success. I owe it all to the food. Good, homemade, traditional fare placed a big ribbon around the event and drew us all together.

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Fortunately, I had my copy of the Hunt Family Cookbook ready to go, and from which the menus were selected. We have no idea how far back into the family forest these recipes go—at least 90 years. As you are about to learn from two of the family’s favorite comfort foods, all thoughts of low-carbs and diets were set aside during our giant slumber party.

Macaroni and Cheese

• 2 cups macaroni, uncooked
• 2 tablespoons chopped onion (optional)
• 4 cups milk
• 4 tablespoons butter
• 8 tablespoons flour
• 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 cups grated Cheddar cheese

Topping:

• 4 tablespoons bread crumbs
• 4 tablespoons grated Cheddar cheese
• 2 tablespoons softened butter

Preheat oven to 350 F. Cook macaroni in 3 quarts boiling water, salted with 1 teaspoon salt, until tender, about 7 minutes. Drain.

In a heavy saucepan add onion to milk and scald over medium-high heat. In a large saucepan melt the butter. Stir in flour and seasonings. Add milk gradually and cook over low heat, stirring until mixture thickens. Add grated cheese and stir until melted. Remove from heat. Mix the cooked macaroni into the sauce and stir to coat. Pour into a greased casserole. In a small bowl mix together the topping ingredients until crumbly. Sprinkle over top of casserole. Bake for 15 to 20 minutes until topping is lightly browned. Servings: 4 for main course, 6 for side dish. Recipe multiplies well.

Fruit Scones

• 3 cups all-purpose flour
• 5 teaspoons baking powder
• 1 cup granulated sugar
• 1 egg
• 1 cup butter, shortening or margarine
• 1 cup milk
• 1/2 cup raisins, currants or mixed dried fruit

Preheat oven to 375 F. Measure flour, baking powder and sugar into a mixing bowl. Cut the butter in with a pastry blender until mixture is the size of peas. Beat in milk, egg and fruit until well incorporated. Turn out onto a lightly floured board and pat to 1/2-inch thickness. Cut out with a floured cutter into 2-inch rounds (or using a sharp knife cut into triangles, the traditional Scottish method). Bake for about 12 to 15 minutes.

From Great Grandma Hunt, as reported in her own hand: “This makes a good amount, freezes well and is nice with jam.”

Question: Does your family have favorite comfort food recipes? Share them here.