Creamy  Macaroni  and  Cheese

 

 

 

 

INGREDIENTS:
 


2 cups uncooked elbow macaroni 

1/2 cup butter, cubed

1/2 cup all-purpose flour

1 1/2 cups milk

1 cup (8 ounces) sour cream

8 ounces process cheese (Velveeta), cubed

1/4 cup grated Parmesan cheese

2 cups (8 ounces) shredded cheddar cheese

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper     

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.  

 

Cook macaroni according to package directions.

 

Meanwhile, in a large saucepan, melt butter.

Stir in flour until smooth.

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Reduce heat; stir in the sour cream, process cheese, Parmesan cheese,

salt, mustard and pepper until smooth and cheese is melted.

 

Drain macaroni; toss with cheddar cheese.

 

Transfer to a greased 3quart baking dish.

 

Stir in cream sauce.

 

Bake, uncovered, for 35 to 40 minutes or until golden brown and bubbly.

 

 

Yields - 6 servings

 

 

 

 

 

Peas  and  Onion  Bake

 

 

 

 

INGREDIENTS:

 

 

1 package (16 ounces) frozen pearl onions 

1 package (10 ounces) frozen peas, thawed

2 cups water

1 can (10 3/4 ounces) condensed cream of celery soup, undiluted  

1 jar (2 ounces) diced pimientos, divided (optional)

1/3 cup shredded sharp cheddar cheese 

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.  

 

In a covered saucepan, cook onions in water for 25 minutes or until tender.

Drain, reserving 1/4 cup liquid.

 

Combine onions, peas, soup, 2 tablespoons pimientos and reserved cooking liquid; stir to coat.

 

Transfer to a greased 1 1/2 quart baking dish.

 

Bake, uncovered, for 35 minutes.

 

Sprinkle with cheese and remaining pimientos.

 

Bake 5 minutes longer or until the cheese is melted.

 

 

Yields - 4 servings

 

 

 

 

 

Beets  in  Orange  Sauce

 

 

 

 

INGREDIENTS:


 

8 whole fresh beets

1/4 cup sugar 

2 teaspoons cornstarch

Dash pepper

1 cup orange juice 

1 medium navel orange, halved and sliced (optional)

1/2 teaspoon grated orange peel

 

 

 

DIRECTIONS:

 

Place beets in a large saucepan; cover with water.

Bring to a boil.

Reduce heat; cover and cook for 25 to 30 minutes or until tender.

Drain and cool slightly.

 

In a small saucepan, combine the sugar, cornstarch and pepper.

Stir in orange juice until smooth.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in orange slices if desired and peel.

 

Pour over beets.

 

 

Yields - 8 servings

 

 

NOTE

A 15 ounce can of sliced beets may be substituted for the fresh beets.

Drain the canned beets and omit the first step of the recipe.

 

 

 

             

       

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