Wednesday, April 30, 2008

Cornbread Recipe

Ingredients

• 1 cup of sifted all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup of sugar
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 2 slightly beaten eggs
• 8 tablespoons of melted and cooled, unsalted butter
• 1 cup of milk

Directions

Begin by setting your oven to 400 degrees Fahrenheit and bottom the bottom of an 8 x 8 inch loaf pan. This recipe makes one loaf. Combine the salt, sugar, baking powder, flour, and cornmeal in a large bowl. Mix the butter, eggs and milk in another medium size bowl. Slowly stir the milk mixture into the cornmeal mixture until it is all moist. Begin to pour the batter into the 8 x 8 pan and bake until golden. Usually the cornbread takes about 40 minutes and time to cool.

Winter Chili

Ingredients

• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 2 piece of bacon cut crosswise into pieces
• 2 tablespoons of chili powder
•2 cans of cannelloni, pinto or red kidney beans
• 1 ½ teaspoons of dried crushed oregano
• 1 ½ teaspoons of paprika
• 1/2 teaspoon of fresh ground pepper
• 3 cups of water
• Coarse salt
• 3/4 cup of Monterey Jack Cheese or cheddar (shredded)
• 2 tablespoons of fine cornmeal
• 1 ½ cups of chopped winter squash or zucchini
• 1 ½ cups of frozen or fresh kernel corn (whole)

Begin by cooking the bacon in a chili pot over medium heat until browning happens. Begin to add the onion, garlic, paprika, pepper, oregano, beans and salt into the chili pot. Stir this mixture occasionally for about 10-15 minutes. It is good to mash up the beans a bit.

Mix the fine cornmeal with water, corn, squash or zucchini and bring the pot to boil. Begin to reduce the heat and keep stirring until the chili become thick and the veggies are softer. If you find that your chili is a bit dry you can add water to make it most again

Big Batch Chili

This recipe serves 14

Ingredients

• Olive oil
• 4 medium onions, chopped
• 2 medium green peppers, chopped
• 8 pounds ground beef
• 1 6 oz. can tomato paste
• 2 large cans(1 lb-13oz) cans stewed tomatoes
• 2 1lb cans tomato sauce
• 1 7oz. can chili salsa
• 6 cloves garlic, minced
• 2 3oz. jars chili powder
• 1jalapeno pepper (seeded, de-veined and chopped)
• 2 tablespoons salt
• 1 tablespoon oregano
• 2 teaspoons garlic powder
• 1 tablespoon ground black pepper

Directions

Brown meat in large skillet (you may have to do 2 batches of browning) and drain. Heat oil in a very large pot over medium heat. Saute onions, green peppers, and garlic until softened, about 10 minutes. Add meat, tomato paste, stewed tomatoes and tomato sauce. Stir in garlic powder, chili powder, salt, black pepper, oregano, chile salsa, and jalapeno. Reduce heat to low and simmer for 3 hours, stirring every 15 minutes or so. Season to taste with salt and pepper halfway through cooking time.

Three Bean Chili Recipe

Three Bean Chili Recipe

Serve with shredded cheddar cheese and chopped scallions.
Ingredients

• 2 Tablespoons olive oil
• 2 medium onions, chopped
• 1 medium red pepper, chopped
• 1 medium green pepper, chopped
• 1 large jalapeno pepper (seeded, de-veined and chopped)
• 6 cloves garlic, minced
• 1 cup beer
• 2 16 oz. cans diced tomatoes
• 1 14 oz. can black beans
• 1 16 oz. can dark red kidney beans
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon hot pepper sauce
• 1 teaspoon salt
• 1 can vegetarian refried beans with chiles

Directions

In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.

Let It Sit Chili

Cook this chili the day before and let it refrigerate overnight!

Ingredients

• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce

Directions

Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.

Thursday, April 17, 2008

Oysters Rockefeller with Beer

* 48 fresh, unopened oysters
* 1 1/2 cups beer
* 2 cloves garlic
* seasoned salt to taste
* 7 black peppercorns
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces fontina cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 1/2 cup milk
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 2 tablespoons fine bread crumbs

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.

Hot Pizza Dip

* 1 (8 ounce) package cream cheese, softened
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/4 teaspoon dried basil
* 1 cup shredded mozzarella cheese
* 1 cup grated Parmesan cheese
* 1 cup pizza sauce
* 2 tablespoons chopped green bell pepper
* 2 ounces pepperoni sausage, chopped
* 2 tablespoons sliced black olives

1. In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

Olive Lovers Dip

2 (8 ounce) packages cream cheese, softened
1 (5 ounce) jar green olives, drained and chopped
3 tablespoons ketchup, or as needed

In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.

Spiced Sweet Red Pepper Hummus

INGREDIENTS

* 1 (15 ounce) can garbanzo beans, drained
* 1 (4 ounce) jar roasted red peppers
* 3 tablespoons lemon juice
* 1 1/2 tablespoons tahini
* 1 clove garlic, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh parsley

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.

Three Pepper Spicy Hummus

INGREDIENTS

* 2 (16 ounce) cans garbanzo beans, drained
* 2 tablespoons olive oil
* 1/8 cup lemon juice
* 2 tablespoons tahini
* 8 cloves garlic, minced
* 2 slices jarred jalapeno pepper, chopped
* 1 teaspoon liquid from the jar of jalapeno peppers
* 1/2 teaspoon ground black pepper
* 1 1/2 teaspoons cayenne pepper
* 1/2 teaspoon ground cumin
* 3/4 teaspoon dried oregano

1. In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
2. Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

Crab and Shrimp Dip

INGREDIENTS

* 4 (8 ounce) packages cream cheese
* 1 tomato, chopped
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 (6 ounce) cans crabmeat, drained and flaked
* 1 (4.5 ounce) can tiny shrimp, drained
* 1/2 cup banana pepper rings, chopped

Melt the cream cheese in a fondue pot. Gently fold in tomato, onion, garlic, crab, shrimp, and peppers.

Beau Monde™ Dip

* 3/4 cup sour cream
* 3/4 cup mayonnaise
* 1 tablespoon minced onion
* 1 teaspoon Beau Monde ™ seasoning
* 1 teaspoon dried dill weed
* 1 teaspoon dried parsley

In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.

Crabby Deviled Eggs

INGREDIENTS

* 12 hard-cooked eggs
* 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
* 1/4 cup mayonnaise or salad dressing
* 2 tablespoons sweet pickle relish
* 1 tablespoon prepared mustard
* 2 teaspoons seafood seasoning
* 1/4 teaspoon pepper

DIRECTIONS

1. Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving.

Cajun Deviled Eggs

INGREDIENTS

* 6 eggs
* 2 tablespoons mayonnaise
* 1 teaspoon prepared Dijon-style mustard
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground cayenne pepper

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

Bacon Cheddar Deviled Eggs

INGREDIENTS

* 12 eggs
* 1/2 cup mayonnaise
* 4 slices bacon
* 2 tablespoons finely shredded Cheddar cheese
* 1 tablespoon mustard

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Deviled Eggs

INGREDIENTS

* 4 eggs
* 1 tablespoon prepared mustard
* 1 tablespoon mayonnaise
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion powder
* 1 pinch paprika, for garnish

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

Thursday, April 10, 2008

Baked Crab Rangoon

1. 1 (6 ounce) can white crabmeat, drained, flaked
2. 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
3. 1/4 cup thinly sliced green onions
4. 1/4 cup KRAFT Mayo Light Mayonnaise
5. 12 won ton wrappers


1. Preheat oven to 350 degrees F. Mix crabmeat, Neufchatel cheese, onions and mayo.
2. Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
3. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

Yield: 12 servings

Antipasto Appetizer Pizza

1. 1 1/2 teaspoons all-purpose flour
2. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
3. 1 (7.5 ounce) jar roasted red bell peppers, drained, chopped
4. 1 (6 ounce) jar marinated artichoke hearts, drained, chopped
5. 3/4 cup drained pitted ripe olives, chopped
6. 3 ounces thinly sliced Genoa salami, cut into 1/2-inch pieces
7. 3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces
8. 1 cup crumbled feta cheese
9. 1/2 teaspoon dried Italian seasoning (optional)



1. Heat oven to 400 degrees F. Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
2. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
3. Bake at 400 degrees F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

Yield: 16 servings

Parmesan Onion Appetizer Rounds

1. 1 cup KRAFT Mayo Real Mayonnaise
2. 3/4 cup KRAFT 100% Grated Parmesan Cheese
3. 1/3 cup thin green onion slices
4. 30 RITZ Crackers



1. Preheat broiler. Mix mayo, Parmesan cheese and onions until well blended.
2. Spread evenly onto crackers; place on baking sheet.
3. Broil, 4 to 6 inches from heat, 2 to 3 minutes or until mayo mixture is bubbly and golden brown. Serve warm.

Yield: 15 servings

Garlicky Appetizer Shrimp Scampi

1. 6 tablespoons unsalted butter, softened
2. 1/4 cup olive oil
3. 1 tablespoon minced garlic
4. 1 tablespoon minced shallots
5. 2 tablespoons minced fresh chives
6. salt and freshly ground black pepper to taste
7. 1/2 teaspoon paprika
8. 2 pounds large shrimp - peeled and deveined


1. Preheat grill for high heat.
2. In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
3. Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

Yield: 6 servings

Bacon Appetizer Crescents

1. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2. 8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
3. 1/3 cup KRAFT 100% Grated Parmesan Cheese
4. 1/4 cup finely chopped onion
5. 2 tablespoons chopped fresh parsley
6. 1 tablespoon milk
7. 2 (8 ounce) cans refrigerated crescent dinner rolls



1. Preheat oven to 375 degrees F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
2. Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
3. Bake 12 to 15 min. or until golden brown. Serve warm.

Yield: 24 servings

Tex-Mex Appetizer Tart

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1 1/2 cups shredded Colby-Monterey Jack cheese blend
3. 1/2 cup roasted red bell peppers, drained, chopped
4. 1/2 cup mayonnaise
5. 1 (4.5 ounce) can Old El Paso(R) chopped green chiles
6. 1/4 cup chopped fresh cilantro or parsley



1. Heat oven to 375 degrees F. Remove crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
3. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

Yield: 16 servings

Baked Cream Cheese Appetizer

1 (4 ounce) package refrigerated crescent dinner rolls
1 (8 ounce) package PHILADELPHIA Cream Cheese
1/2 teaspoon dill weed
1 egg white, lightly beaten

1. Preheat oven to 350 degrees F. Unroll dough on lightly greased baking sheet; press seams together to form 12x4-inch rectangle.
2. Sprinkle cream cheese with dill; lightly press dill into cream cheese. Place cream cheese, dill side up, in center of dough. Bring dough up over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg white.
3. Bake 15 to 18 min. or until lightly browned. Serve with your favorite NABISCO Crackers, French bread slices or cut-up fresh fruit.

Yield: 12 servings

Cheesy Appetizer Bread

3 tablespoons KRAFT Mayo Real Mayonnaise
1/2 teaspoon garlic powder
1 (8 ounce) package KRAFT Natural Mozzarella Cheese Crumbles
2 tablespoons chopped Spanish olives
1 loaf French bread, cut lengthwise in half
Paprika


1. Preheat broiler. Mix mayo, garlic powder, cheese and olives.
2. Spread evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place on baking sheet.
3. Broil, 6 inches from heat, 1 min. or until cheese is melted. Cut into 24 slices. Serve warm.

Yield: 24 servings
3. Still Hungry?

Sun-Dried Tomato and Goat Cheese Appetizers

1. 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
2. 1/2 cup mayonnaise
3. 1/2 cup crumbled goat cheese
4. 1/4 cup chopped drained oil-packed sun-dried tomatoes
5. 1 teaspoon dried onion flakes
6. 1 teaspoon dried pesto seasoning
7. 1 tablespoon grated Parmesan cheese

1. Heat oven to 375 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3. Bake at 375 degrees F for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

Yield: 20 servings

Old-Fashioned Strawberry Shortcake

2 1/2 cups unbleached flour + some additional for rolling out the dough
1/2 cup whole-wheat flour
4 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon plus 1 1/2 teaspoons baking powder
Zest from 1/2 lemon
Zest from 1/2 orange
1 teaspoon sea salt
12 tablespoons cubed butter
1 1/2 cups heavy cream
2 teaspoons vanilla extract

1. Preheat the oven to 375 degrees F.
2. In a medium-size bowl, use your hands to mix the two types of flour, sugar, cinnamon, baking powder, citrus zests, and sea salt.
3. Work in the butter cubes with your fingers until the mixture is crumbly. Add the cream and mix to blend.
4. Turn the dough out onto a lightly floured surface. Roll and cut to desired size and thickness. Thicker, smaller-sized cakes are moister after they bake and taste better the next day! Place them on a lightly greased baking sheet and bake 8-12 minutes. Set aside to cool.

2 pints strawberries, hulled and cut in half
3 tablespoons granulated sugar
1 tablespoon Grand Marnier or vanilla extract
Splash Balsamic vinegar (optional)
1 1/2 - 2 cups whipped cream

1. Mix all of the ingredients except the whipped cream and allow to macerate for 30 minutes.
2. To serve: Split the shortcakes, spoon the strawberries over the bottom half, replace the other half, and top with a generous dollop of the whipped cream. Serve immediately.

Chicken Parmesan Sub

1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts
4 teaspoons extra-virgin olive oil, divided
2 (6 ounce) bags baby spinach
1 cup marinara sauce, preferably low-sodium (see Tip)
1/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella
4 soft whole-wheat sandwich rolls, toasted



1. Position oven rack in top position; preheat broiler.
2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

Yield: 4 servings

Macaroni Medley Salad

1. 1 (7.25 ounce) package macaroni and cheese
2. 1/4 cup milk
3. 1/4 cup butter
4. 1/2 cup mayonnaise
5. 2 tablespoons Dijon mustard
6. 4 hard-cooked eggs, chopped
7. 2 medium tomatoes, chopped
8. 1 small cucumber, peeled and chopped
9. 2 tablespoons chopped onion
10. 1 dill pickle, chopped
11. 1/2 teaspoon salt
12. 1/8 teaspoon pepper


1. Prepare macaroni and cheese with milk and butter according to package directions. Place in a large bowl; cool for 15 minutes. Stir in mayonnaise and mustard. Fold in remaining ingredients. Refrigerate until serving.

Yield: 6 servings

Amish Macaroni Salad

1. 2 cups uncooked elbow macaroni
2. 3 hard-cooked eggs, chopped
3. 1 small onion, chopped
4. 3 stalks celery, chopped
5. 1 small red bell pepper, seeded and chopped
6. 2 tablespoons dill pickle relish
7. 2 cups creamy salad dressing (e.g. Miracle Whip)
8. 3 tablespoons prepared yellow mustard
9. 3/4 cup white sugar
10. 2 1/4 teaspoons white vinegar
11. 1/4 teaspoon salt
12. 3/4 teaspoon celery seed


1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Yield: 6 servings