Macaroni and Cheese
3/4 c. uncooked macaroni
2 T. flour
2 T. margarine
2 T. chopped onion
4 oz. Velveeta cheese
1/4 t. salt
1/8 t. pepper
1 c. milk (you need to make this) 5 T dry milk + water to 1 cup.
1. Cook macaroni by bringing 4 cups of water to a rapid boil. Add 3/4 cup of macaroni. Return water to a rapid boil. Cook uncovered, stirring frequently with a wooden spoon, for 8-10 min.
2. While macaroni is cooking, in a double boiler, cook and stir margarine, onion, salt and pepper over medium/low heat, stirring constantly with a wire whisk, until mixture is smooth and bubbly. Add flour and stir until combined, this will make a roux that will thicken the milk to create the cheese sauce.
3. Remove from heat and stir in milk slowly. Place back on burner.
4. Heat on medium heat to boiling, stirring constantly. Remove from the heat.
5. Cut cheese into cubes.
6. Add cheese to the milk mixture and stir in until completely melted and combined. You may have to put back on low heat.
7. Place macaroni in 1 quart GLASS casserole dish.
8. Stir in cheese sauce.
9. Microwave on high for 4-6 minutes uncovered.
Be sure to clean microwave when you're done.
Little Cheese Cakes
12 mini cupcake liners
5 vanilla wafers (crushed in Ziploc bag)
4 oz. Cream cheese (can use low fat type)
2 tbsp. Sugar (can use sugar substitute)
¼ tsp. Vanilla
½ egg (remember how to half an egg?)
½ can cherry pie filling for top (can use lite cherry pie filling)
1. Preheat oven to 375* F.
2. Beat cream cheese with mixer until smooth.
3. Add sugar and vanilla to cream cheese- beating until air is combined and smooth.
4. Beat egg – divide in half. Add your half egg to cream cheese mixture. Share the other half with the group across the aisle.
5. Prepare wafer crumbs. See below.
6. Place mini line into mini muffin pan.
7. Add ½ - ¾ tsp. Of crumb mixture into each liner.
8. Place cream cheese mixture on top of crumbs.
9. Bake 13-15 minutes.
10. Let them cool before topping.
11. Top with a dab of cherry pie filling.
Wafer crumbs
Crush 5 vanilla wafers in a ziplock bag with a rolling pin until very fine crumbs.
Press into mini-muffin tin sections.
Orange Julius
1 cup milk
1 cup water
6 oz. frozen orange juice concentrate
1 t. vanilla
¼ cup sugar
10 ice cubes
In blender container, combine all ingredients; blend 30 seconds or until all ice cubes are crushed.