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.
