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Thursday, October 15, 2009

Book Cooks: Rejection Mac from Molly Blaisdell

Are your queries coming up empty? Your manuscripts and publishers like ships passing in the night?

What better time than fall to soothe your soul and your bruised hopes with a little comfort food?

Molly Blaisdell, author of REMBRANDT AND THE BOY WHO DREW DOGS and many other titles and founder of the upcoming Golden Coffee Cup Awards (and no stranger to rejections AND acceptances!), comes to the rescue with the perfect remedy: Rejection Mac. Says Molly:


I need comfort food for all those fall rejections. Here is my recipe:


12 oz uncooked whole wheat macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat sharp cheddar, shredded
1 Tbsp spicy brown mustard
1/4 tsp table salt
1/4 tsp black pepper
dash nutmeg, optional

2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

Preheat oven to 350ºF.

  • Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
  • Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
  • Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
    Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
  • Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Yummy! And I always feel better.

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