Baked Mac And Cheese

1 cn (10 3/4 ounces) Condensed Cheddar Cheese Soup
1/2 cn Milk
1 ts Prepared Mustard
1/8 ts Pepper
2 c Hot cooked Elbow or medium shell Macaroni (1 1/2 c dry)
2 ts Margarine or Butter, melted
1 tb Dry Bread Crumbs
In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.
In a cup, combine margarine and bread crumbs. Sprinkle over casserole.
Bake at 400 degrees F. 20 minutes or until hot and bubbling.
Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.

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A Real Easy Cookie

Graham crackers
Pecan halves
1/2 c Sugar
2 Sticks cutter
Melt butter and sugar. Bring to a boil. Boil for two minutes ONLY. Place graham
crackers on foil lined sheet. Place nuts on cracker center. Spoon butter and
sugar mix over graham crackers. Bake at 325 degrees for 15 minutes on top
rack. Cool completely before breaking apart.

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STUFFED TOMATO SALAD

An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to
advantage is the stuffed tomato salad. Medium-sized, well-ripened tomatoes are best to select. The
vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus,
green peas, and string beans. Any one or any desirable combination of these vegetables will make a
satisfactory filling.
6 medium-sized tomatoes

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CREAM PEA SOUP

Soak three fourths of a pint of dried Scotch peas over night in a quart of water. In the morning put to cook in boiling
water, cover closely and let them simmer gently four or five hours, or until the peas are very tender and well
disintegrated; then rub through a colander to remove the skins. If the peas are very dry, add a little water or milk
occasionally, to moisten them and facilitate the sifting. Just before the peas are done, prepare potatoes enough to
make a pint and a half, after being cut in thin slices. Cook the potatoes until tender in a small amount of water, and
rub them through a colander. Add the potatoes thus prepared to the sifted peas, and milk enough to make three and
one half pints in all. Return to the fire, and add a small head of celery cut finger lengths, and let the whole simmer

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