Velveeta Ultimate Macaroni & Cheese

• 2 cups elbow macaroni, uncooked
• 3/4 pound (12 ounces) Velveeta, cut into 1/2 inch cubes
• 1/3 cup milk
• 1/8 teaspoon pepper

1. Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
2. Stir in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.

Cook's Notes: I added another 1/3 cup milk and will likely use only 1/2 pound cheese next time.

**This recipe was from the Velveeta box

Homemade Tartar Sauce

• 1/4 cup mayonnaise
• 1 tablespoon dill relish
• 1/4 teaspoon lemon juice

1. Mix all ingredients thoroughly and serve with your favorite seafood.

Beef Chow Mein

• 1/2 pound beef steak (or chicken or pork) thinly sliced into strips
• 1/2 bag (8 ounces) cole slaw mix; or,
•                   3-4 cups grated cabbage and 10 baby carrots, julienned
• 3-4 ounces sliced fresh mushrooms
• 1/2 medium onion,  sliced into thin strips
• 1/2 bag (6-8 ounces) chopped or cut frozen broccoli
• 2 bags (3 ounces each) beef flavor Maruchan Ramen Noodle Soup
• Soy Sauce, to taste
• Cooking oil, your choice

1. Cook noodles in boiling water for 3 minutes.
2. Heat 1-2 tablespoons oil in a large skillet.
3. Stir fry meat until just done.
4. Add vegetables, noodle flavor packets, and soy sauce to skillet. Continue stir frying until vegetables are crisp tender (adding a bit of water if cook time needs to be a little longer).
5. Drain noodles and toss with meat and vegetable mixture. Serve.

Creamy Banana Pudding

• 1 can sweetened condensed milk
• 1 (3 ¾ ounce) package instant vanilla pudding mix
• 1 (8 ounce) carton whipped topping
• 36 vanilla wafers
• 3 bananas

1. In large bowl, combine condensed milk and 1 ½ cups cold water. 
2. Whisk in pudding mix, beating well. Chill 5 minutes. 
3. Fold in whipped topping. 
4. Spoon 1 cup pudding mixture into a 3 quart glass serving bowl. Top with the wafers, bananas and pudding. 
5. Repeat, layering twice, ending with pudding. 
6. Cover and refrigerate.

Commercial Style Mild Enchilada Sauce

• 8 ounces tomato sauce
• ½ cup water
• 1 teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon Louisiana hot sauce

Mix all ingredients thoroughly. Makes 1 cup.

Cook’s notes: A large can of enchilada sauce is 19 ounces=2 cups.

Sweet Yellow Cornbread

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/4 cup cooking oil or shortening

1. Preheat oven to 425F. In an 8-inch cast iron skillet, put in oil or shortening and place in oven until needed. This warms your oil and your skillet.
2. Stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs and milk.
3. Take pan out of oven and swirl oil around skillet before pouring into other ingredients. Beat until smooth (do not overbeat).
4. Pour cornbread into skillet and bake for 20 to 25 minutes.

This recipe is adapted from my Better Homes & Gardens cookbook, circa 1987.

Hamburger Vegetable Soup

• 1 pound ground beef, browned and drained
• 1 small onion, diced
• 1 (16 ounces) bag frozen mixed vegetables
• 1 can petite diced tomatoes (do not drain)
• 5-6 medium potatoes, peeled and cut into large dices
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 2 dashes black pepper
• 2 chicken bouillon or 1 tomato/chicken bouillon

1. Place all ingredients in large Dutch oven.
2. Cover ingredients with water, filling as needed.
3. Simmer until potatoes are tender.

** I will be sharing the homemade bread I make in the breadmaker tomorrow!

Cheddar Chicken Penne {For My Sister}

• 1/2 cup chopped onion
• 1/2 cup (2 trimmed stalks) chopped celery
• 1 tablespoon butter
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1/2 cup milk
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1 teaspoon Italian seasoning
• 4 cups (about 2 large breasts) diced cooked chicken
• 3 cups penne pasta, dry
• 2 cups Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.
2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and 1 cup of the cheese; toss to mix.
3. Pour into a greased 13 x 9 inch baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese (or to taste) and bake until bubbly and cheese is melted.

Adapted from Taste of Home
Find original recipe here.

1/2 Casserole:

• ¼ cup chopped onion

• ¼ cup (1 trimmed stalk) chopped celery

• 1 ½ teaspoons butter

• 1 can (10 ½ ounces) cream of mushroom, chicken, celery soup

• ¼ cup milk

• 1 can (4 ounces) mushroom stems and pieces, undrained

• 1 ½ teaspoons Worcestershire sauce

• ⅜ teaspoon garlic powder

• ⅜ teaspoon salt

• ½ teaspoon Italian seasoning

• 2 cups (about 1 large breast) diced, cooked chicken

• 1 ½ cups penne pasta, dry

• 1 cup Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.

2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soup, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and ½ cup of the cheese, toss to mix.

3. Pour into a greased 11 x 7 (or 9 x 9 inch) baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese ( or to taste) and bake until bubbly and cheese is melted.