(Meal for 6)
MACARONI AND CHEESE
BASIL AND TOMATO SALAD
PINEAPPLE-CARROT MUFFINS
FRESH FRUIT or KEY LIME BARS
SUGGESTED BEVERAGES - Iced Tea, Milk
MARKET LIST:
MACARONI AND CHEESE:
6-ounces elbow macaroni
3/4 pound sharp American cheese or process cheese
Milk (2 cups)
BASIL AND TOMATO SALAD:
6 tomatoes
2 tablespoons fresh basil or packaged basil
Mixed greens such as spinach and lettuce
PINEAPPLE-CARROT MUFFINS:
1 can (8-1/4 ounces) crushed pineapple
3 carrots
FRESH FRUIT: (Your preference - apples, bananas, etc.)
or
KEY LIME BARS:
1 to 2 limes
BEVERAGES (If needed)
RECIPES
HOMEMADE MACARONI AND CHEESE
2 cups (6 ounces) elbow macaroni
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon pepper
3 cups (3/4 pound) grated sharp American cheese or process
cheese
1 tablespoon butter or margarine
2 cups THIN WHITE SAUCE;
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Prepare white sauce - melt butter or margarine in medium
saucepan. Blend in flour until smooth. Remove pan from
heat; add milk. Return to heat - cook and stir 1 minute.
Stir in seasonings.
Heat oven to 375 degrees.
Cook macaroni as follows; Put 1 tablespoon salt in 3
quarts rapidly boiling water in deep kettle. Add macaroni
gradually so water continues to boil. Boil uncovered just
until tender, about 7 to 10 minutes - stir occasionally.
Drain quickly in colander or sieve. Rinse in cool water.
Place half the macaroni in ungreased 2-quart casserole.
Sprinkle with half the onion, salt, pepper and cheese;
repeat. Pour white sauce over casserole. Dot with butter
or margarine. Cover; bake 30 minutes. Uncover; bake 15
minutes longer.
Makes 6 to 8 servings.
BASIL AND TOMATO SALAD
6 tomatoes, quartered
2 tablespoons chopped basil
1/2 cup olive oil
2 tablespoons wine vinegar
1 teaspoon salt
Freshly ground pepper
Mixed greens (lettuce, spinach, etc.)
Marinate the tomatoes in a mixture of 1 tablespoon basil,
oil, vinegar, salt, and pepper for 4 hours. Stir tomatoes
once or twice during this time to baste tomatoes.
Combine greens with remaining basil and arrange in salad
bowl. Remove tomatoes from marinate with slotted spoon and
arrange on lettuce. Pour marinate over salad.
Toss well before serving.
Makes 6 servings (recipe may be halved for 3 servings).
PINEAPPLE-CARROT MUFFINS
1 can (8-1/4 ounces) crushed pineapple, undrained
Milk
1/4 cup vegetable oil
1 egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup brown sugar, packed
3 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup carrots, grated
Preheat oven to 375 degrees. Grease muffin pans (recipe
will make a dozen muffins)
In a large bowl, combine flour, sugars, baking powder, salt,
cinnamon and carrots. Stir until carrots are well coated.
In another bowl, place drained pineapple. Reserve liquid.
Add liquid in measuring cup with milk to measure 3/4 cup.
Add liquid to pineapple along with the oil, egg, and
vanilla.
Make a well in the middle of the dry ingredients. Pour
liquid mixture into dry ingredients and mix only well enough
to moisten all ingredients.
Spoon mixture into muffin pans, fill 2/3's full. Bake 20
minutes or until brown.
Makes 12 muffins.
KEY LIME BARS
6 tablespoons butter or margarine, softened
1/4 teaspoon salt
1 cup sugar
1 cup flour
2 eggs
1/2 teaspoon finely shredded lime peel
3 tablespoons lime juice
1/4 teaspoon baking powder
Powdered sugar (optional)
Preheat oven to 350 degrees. Spray 8x8x2-inch baking pan
with baking or cooking spray.
Beat margarine for 30 seconds with electric mixer. Add 1/4
teaspoon salt and 1/4 cup sugar - beat until fluffy. Add 1
cup flour - mix well. Press into the bottom of baking pan
and bake for 15 minutes.
Beat eggs in small bowl with electric mixer. Add 3/4 cup
sugar, 2 tablespoons flour, lime peel, juice and baking
powder. Beat 3 minutes or until slightly thickened. Pour
over baked layer and bake for 30 minutes or until edges are
golden brown and center is set.
Cool. If desired, dust with powdered sugar through sifter.
Cut into bars.
Makes 8 large or 16 small bars.
SUGGESTED ORDER OF PREPARATION:
1.
About 4 hours before mealtime, prepare dressing for salad.
It should chill 4 hours.
2.
About an hour before mealtime, begin preparation of Macaroni
and Cheese.
3.
After Macaroni and Cheese are placed in the oven, prepare
muffins. They can bake in same oven with macaroni. Muffins
baking time is 20 minutes.
4.
While muffins bake, complete salad.
A great satisfying meal without meat! Once you've eaten
homemade Macaroni and Cheese, you will never be happy with
packaged mixture again!
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