
Macaroni
& Cheese
Submitted
by: Jezebel Jen |
1 pound box
elbow macaroni, uncooked
1/2 cup butter
1/2 cup flour
|
Salt and
pepper to taste
5 cups milk
1 pound white American cheese
(I get it at the deli, sliced)
|
Heat oven
to 350 degrees. Cook pasta according to package
directions; drain. In large saucepan over medium
heat, melt butter. Blend in flour, salt and
pepper. Allow this mixture to bubble and lightly
brown while continually stirring. Gradually add
milk. Cook stirring constantly, until sauce
thickens and mixture begins to boil. Add cheese
one slice at a time while stirring, until all
cheese is added and melted. In a 3-quart
casserole dish, stir together pasta and cheese
sauce. Bake 30 minutes or until bubbly. Put under
broiler for a few minutes if you like the top
golden brown.
8-10 servings |

Stuffing
With Bacon and Mushrooms
Submitted
by: Claudia |
1-1/4
pounds sourdough bread,crusts removed, cut into
1/2-inch cubes
3 cups chopped leeks, white and pale green parts
only
1 pound mushrooms, sliced
2 teaspoons dried thyme
3/4 teaspoon ground black pepper
|
2 large
eggs
3/4 pound bacon, cut into 1/2-inch pieces
3 cups chopped celery
1 1/2 tablespoons dried sage
1 teaspoon salt
1 1/2 teaspoons baking powder
|
Preheat
oven to 325 degrees. Spread bread cubes on 2
baking sheets. Bake until bread cubes are dry and
crisp, stirring occasionally, about 25 minutes.
Transfer bread to large bowl. Sauté bacon in
heavy large skillet over medium-high heat until
brown and crisp. Using slotted spoon, transfer
bacon to paper towels and drain. Pour off all but
1/4 cup drippings from skillet. Add chopped leeks
and celery to skillet and sauté until tender and
beginning to brown, about 10 minutes. Add
mushrooms, sage, thyme, salt, and pepper and
sauté until tender, about 10 minutes. Pour
mushroom mixture over bread cubes. Add bacon and
toss to blend. Mix in 2 cups broth. (Stuffing can
be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees. Butter 13- x 9- x
2-inch glass baking dish. Beat eggs and baking
powder in small bowl to blend. Mix eggs into
stuffing; moisten stuffing with more broth if
stuffing is dry. Transfer to prepared baking
dish. Bake stuffing until cooked through and
golden brown on top, about 1 hour. Yield: 12
servings. |

To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Jezebel Jen
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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