Macaroni and Cheese (Karinda Wieland)
Macaroni and Cheese
8 oz elbow macaroni (or other noodle)
3 Tbs butter or margarine
3 Tbs flour
2 cups milk
2 1/2 cups shredded cheddar cheese (sharp or extra
sharp is best, but mild or medium will do in a pinch)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 cup toasted breadcrumbs (optional - we don't
like this, but if you, feel free to do it!)
Preheat oven to 350 degrees.
Cook the macaroni according to package directions
and keep an eye on it as you prepare the cheese sauce.
Melt butter in a 2 quart sauce pan over medium-high
heat. Add the flour and stir briefly. Add the milk to the
butter and flour mixture and bring just to a boil, then
reduce the heat to medium. Add 2 cups of the cheese
(reserve 1/2 cup to sprinkle on top).
When macaroni is cooked, drain, then pour into a
9 x 9 baking dish. Pour the hot cheese sauce over
the macaroni, and sprinkle the bread crumbs (if using)
and remaining cheese over the mixture.
Bake for 30-40 minutes, until the top is golden and bubbling.
This dish can easily be doubled and also freezes very well.
Vegetable Lasagne (Jeannette Monson)
Tomatoe Pesto (Leisy Miller)
BBQ Chicken Bowtie Pasta Salad (Beth Stewart)
BLT Bow Tie Pasta Salad
INGREDIENTS
- 6 cups torn romaine
- 2 1/2 cups uncooked bow tie pasta
- 2 cups cubed cooked chicken breast (about 2 breasts) (I grill mine with BBQ sauce the day before)
- 1 small box grape tomatoes, halved
- 6 bacon strips, cooked and crumbled
- 2/3 cup reduced-fat mayonnaise
- 2 tablespoon barbecue sauce
- 3 teaspoons white vinegar
- 1/2 teaspoon pepper
- water
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water (as needed to thin), barbecue sauce, vinegar and pepper. Pour over pasta mixture (I usually reserve about 1/3 of the dressing); toss to coat evenly. Serve immediately.
Homemade Pitas & Basil Pesto (Karinda Wieland)
Pesto
3 cups fresh basil leaves
1 1/2 cups chopped walnuts (or other nuts)
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
In food processor (or blender) blend together basil,
walnuts, garlic, and Parmesan cheese. Pour in oil slowly
while still mixing. Stir in salt and pepper to taste. Freezes
well.
Pita Bread
1 cup plus 3 Tbsp warm water
1 Tbs shortening
3/4 tsp sugar
1 1/2 tsp salt
3 cups flour (I do at least 1/2 whole wheat)
2 1/4 tsp (or 1 pkg) active dry yeast
Mix dough in bread machine on dough cycle (or you
can do this by hand kneading until it forms a soft dough
and allow to rise until double). Remove from machine
and place on lightly floured surface.
Cut dough in half and cut each half into 6 equal pieces,
making 12 pieces (sometimes I do more or less depending
on how big I want them in the end). Shape pieces into
smooth balls. With a rolling pin, roll each ball into a flat
4 inch disk. It is important to roll without stretching the
dough and without folding the dough over on itself, otherwise
it will not "puff" up and form a "pocket". Don't worry about
making them perfect circles. Cover with a clean kitchen
cloth and let rise 30 minutes.
Place baking pan in oven and preheat oven to 500 degrees.
Place 4 pitas on preheated baking pan and bake for 5
minutes or until breads puff up and just begin to brown.
Remove from oven and place pitas in a brown paper bag to
cool (you can also place them on a wire rack to
cool, but the brown paper bag keeps them softer). Breads
will collapse as they cool. If they don't, prick them with a fork.
Often there will be some that just won't form a "pocket", but
they are still good:)
Eat within a couple days or else freeze for future use.
Options:
Whole Wheat - substitute 1 1/2 cups whole wheat flour for
1 1/2 cups white flour.
Onion and Garlic - Add 1/2 tsp each onion and garlic powder
to dry ingredients when preparing the dough. Use as bread
or Tex-Mex - Add 1/2 tsp each chili powder and paprika to dry
ingredients when preparing the dough. Split them in half to
make tacos or serve them as chips with guacamole.
Chicken Spaghetti (Julie Sacks)
Chicken Spaghetti
2 c cooked chicken, cut-up
1 can cream of chicken soup
1 can cream of mushroom soup
1 c sour cream
1/2 c chopped celery
1 onion, chopped
1 can of mushrooms
1 small jar of pimentos
1 pat of margerine
1 c grated cheese
spaghetti
1 c chicken broth
Saute onion, celery and mushrooms in margerine. Add chicken, both soups, sour cream and pimentos.
Cook spaghetti. Add spaghetti and chicken broth (broth makes it juicy).
Pour it all into a 9x13 baking dish. Top with cheese.
Bake 30 minutes at 350 degrees, until bubbly.
*Serves 8-10.
Garlic and Oil Pasta (submitted by Eric Marks)
Garlic and Oil Pasta
garlic
red pepper flakes
olive oil
grated parmesan or romano cheese
spaghetti or fettuccine
Saute garlic and red pepper flakes in some olive oil. Prepare pasta, spaghetti or fettuccine. Drain pasta and return it to pot. Add garlic and oil mixture to the pot and stir. Add grated parmesan or romano cheese. He added some cut up grape tomatoes to it as well. This is best served hot, and is a traditional italian light dinner.
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