Suicidal Swine & Marius' Mac & Cheese

 

Suicidal Swine:

1 lb lean, boneless pork 

Salt/pepper, to taste

1/2 large green or red bell pepper, diced

1/2 cup baby carrots, halved

1 green onion, chopped

1/3 cup white vinegar

2 table. ketchup

3 table. sugar

1/3 plus 2 table. water

2 table. vegetable oil

1 table. cornstarch

In a small bowl, mix ketchup, vinegar, sugar, 1/3 cup water, and set aside.

Heat oil in a skillet on medium heat. Salt and pepper the pork. When the oil is hot, brown and cook the pork. Drain off the oil and add in the ketchup mixture. Reduce heat to medium-low and cover the pork. Simmer for 45 minutes.

Combine the 2 table. water with the cornstarch and mix to make a slurry. Increase the flame to high heat under the pork and add in the cornstarch slurry to thicken the sauce. 

At this point you can add the vegetables to the pan cook covered with the pork for 10 to 15 minutes until softened. OR you can cook the vegetables by sauteing them in some vegetable oil or butter for 10 to 15 minutes or until softened.  Serve hot as is or over hot steamed rice.

Marius' Mac & Cheese:

 4 table. butter

1/4 cup flour

1 tea. dry mustard

2 3/4 cup milk

Salt/pepper, to taste

3 cups cheddar cheese, shredded

16 oz. elbow macaroni, cooked and drained

1 cup dried bread crumbs

Preheat oven to 350 F

Melt butter in a sauce pan on medium-low heat. Add in flour and stir well - the butter will thicken. Stir in salt and pepper. Remove from heat and stir in the cheddar until well blended and smooth. Let sit 1 minute. 

Pour cheese sauce over macaroni and mix until all of the pasta is covered in the cheese sauce. Place in an oven proof pan and top with bread crumbs. Bake 45 minutes or until browned and bubbly on the edges. Serve hot.

 

Source: Vampire Lover's Cookbook