Mom's Mac n cheese

1-1/2 C. elbow macaroni

1 1/2 c milk

salt and pepper

2 C sharp cheddar cheese

1/4 Cube of butter

2 TB flour

Boil Macaroni according to directions, drain.

Sauce:

Melt butter in a heavy sauce pan  at medium heat.  Add flour and whisk.  Cook for 30 seconds. Add a little bit of milk and whisk and slowly keep adding milk a little at a time so it is not so thick.  Turn down heat, (should look like a thick soup) and add salt and pepper and cheese.  Add macaroni and then add additional cheese on top.

Fettuccine with mint, peas, ham, and cream

2 leeks, white parts only, sliced thin

2 TB olive oil

2 cloves garlic, minced

1 c chicken stock or broth

1 c heavy cream

3 oz ham cut into small matchstick size strips

1 c frozen peas, defrosted

salt and pepper

1 lb fettuccine, cooked

1 c small mint leaves, chopped

1.  Place sliced leeks in a small bowl of cold water.  Let stand for 5 minutes to rid them of dirt.  Drain.  

2. Heat olive oil in large skillet over medium low heat.  Add leeks and garlic, and cook until softened, 2 to 3 minutes.  Raise the heat to medium-high.  Add chicken stock, cream, ham, and peas; season with salt and pepper.  Let the sauce cook until it is reduced by half stirring frequently until it has thickened, about 6 minutes.

3.  Add Sauce to Fettuccine, toss and sprinkle with mint.

Martha Stewart's recipe

Chinese Chicken Wonton Salad

3 boneless skinless chicken breasts

1/2 package wontons, cut into thirds

1 head iceburg lettuce, torn into pieces

1 11-oz can mandarin oranges, drained

1 4-oz package slivered almonds, toasted

1/4 c. sesame seeds, toasted

1 bunch green onions chopped

Dressing:

4 TB sugar

1 tsp. salt

1/4 tsp. pepper

4 TB white wine vinegar

1/2 c. vegatable oil

Mix together well

Boil chicken breasts until cooked and slice into small pieces.  Fry wontons in vegetable oil until crispy and cool on paper towels.  In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chesnuts, almonds, green onions and sesame seeds.  Toss with dressing and serve.

Easy fruit salad

This is perfect for showers or as a side dish!

8 apples cut into cubes

8 oranges peeled and cubed

1 large container of frozen strawberries (in sauce).  

Let the strawberries thaw a little and dump over the apples and oranges.  Stir.  The strawberries will keep it cold and the apples from turning brown.

French Peasant Bread

1 TB dry yeast

2 C warm water

1 Tb sugar

2 tsp salt

4 C flour

oil

corn meal 

Melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved.  Add flour and stir until blended.  Do not knead.  Cover and let rise one hour or until doubled in size.  Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal.  Let rise an additional hour.  Brush the tip with melted butter and bake at 425 for 10 minutes.  Reduce temp to 375 and cook an additional 15 minutes.  Remove from oven and brush again with butter.  Serve warm.  So easy and so good with soup or salads!

Southwest Salad

1 package salad greens (10 oz)

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1/2 C Ranch

1/2 C picante sauce

1 C broken tortilla chips

1/2 C shredded cheddar cheese

1/2 C diced tomatoes

Place the greens in a large salad bowl.  Top with corn and beans.  In a small bowl combine the salad dressing and picante sauce; spoon over vegetables.  Sprinkle with chips, cheese and tomatoes.  Serve!