Introducing - The Jewish Martha

OK, well you asked for it - here it is. The first entry in my blog. Why The Jewish Martha? Well it is a nickname given to me affectionately (I hope) by my friend and fellow gym rat Kim Carey. Just because you're Jewish, doesn't mean you can't Martha up the holidays. Even if we can't make cute curly lamb cakes for Easter we can still bring a little of Martha Stewart into our celebrations. After all, Martha knew well enough to marry Andy Stewart (who IS Jewish!) and she said in one of her columns once that she still has jelly doughnuts or Sufganiyot on Christmas Eve as a tribute to the Hanukkah celebration.

Spring is in the air and that can only mean one thing Passover - or as Ben Still said at the Academy Awards (in full Na'vi attire) Pesaaaaaaaaach! But before you throw out all of your Chametz - or the breads, grains and leavened product that are forbidden during Passover, here is my famous Macaroni & Cheese Recipe. Use all of your assorted left over pasta and make it really interesting.

Enjoy!

Joan's On Third Macaroni & Cheese

1 pound of pasta (elbow. fusilli or any shape desired)

2 ounces of butter (1/2 of a stick)

3 cups of milk

6 ounces ricotta cheese

12 ounces Monterrey Jack Cheese, shredded

12 ounces Medium Cheddar Cheese, shredded, plus 8 ounces

3 ounces cream cheese - cubed

Salt, white pepper and nutmeg

Preheat oven to 350 degrees F.

Cook pasta in a large pot of boiling, salted water until just tender. Drain well. Warm milk and butter in a microwave for 4 minutes or until hot and the butter is almost melted. Whisk in the ricotta cheese. In a large bowl, add pasta, the Jack cheese and 12 ounces of the cheddar cheese. Fold in the cream cheese. Season to taste with salt, pepper and nutmeg. Pour the mixture into a 9 by 11 inch baking pan. Top with the remaining 8 ounces of cheddar cheese. Bake until beautifully golden, 30-40 minutes. Serve hot or room temp. Can be frozen. Thaw at room temperature and reheat for 30 minutes at 350 degrees F.