Why not give the kids a treat and make a kid-friendly meal for them? They are sure to love these Kid Friendly Sloppy Joes which are quick and easy to make. Serve with Baked Macaroni and Cheese, always a hit with the kiddos. Set out a dish of raw carrot sticks or baby carrots. For dessert, serve ice cream or our Coco Fudgies.

KID’S FAVORITE SLOPPY JOES

1 lb lean ground beef

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 can (8-oz) tomato sauce

1/4 cup catsup

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/2 tsp pepper

1/2 tsp garlic powder

Sandwich buns (preferably whole-wheat)

In a large skillet, cook ground beef, onion, and bell pepper over medium heat, stirring occasionally, until beef is completely browned. Drain in a colander and rinse with hot water to remove any excess grease. Return to the pan. Stir in tomato sauce, catsup, Worcestershire sauce, chili powder, pepper, and garlic powder. Simmer for 10 minutes, stirring often. Spoon onto hamburger buns.

MACARONI AND CHEESE

2 cups whole wheat macaroni

1 small onion, chopped

2 tbsp butter or margarine and 1 tbsp margarine

1 tbsp all-purpose flour

1/2 tsp salt

1/4 tsp dry mustard

1/8 tsp pepper

2 cups low-fat milk

1/2 lb shredded low-fat processed cheese (such as Velveeta)

3/4 cup fresh whole-grain bread crumbs

Preheat oven to 400 degrees. Prepare macaroni as directed on package. Melt margarine in a small skillet and saute onion in margarine until tender. Stir in flour, salt, mustard and pepper; cook 1 minute. Slowly stir in milk, cooking while stirring until smooth. Add approximately 3/4 of the cheese and stir until melted. When macaroni is tender, drain well. Put macaroni into a greased 1 1/2-qt casserole dish. Pour cheese sauce over macaroni, tossing with a fork to coat well. Top with the remaining cheese. In a small saucepan, over low heat, melt 1 tbsp margarine. Stir in bread crumbs and sprinkle over cheese. Bake, uncovered, for 20 minutes.

COCO FUDGIES

2 cups sugar

1/2 cup cocoa

1/2 cup butter or oleo*

2/3 cup evaporated milk

2 eggs, beaten

2 tsps vanilla

1 cup flaked coconut

1 cup nuts,chopped

1 lb vanilla wafers or graham crackers, crushed

FROSTING:

2 cups powdered sugar

3 tbsps cocoa

4 tbsps oleo*

1 tsp vanilla

4 to 5 tbsps evaporated milk

In a large saucepan, combine sugar, cocoa, butter and evaporated milk. Cook the mixture over low heat until the butter melts. Increase heat to medium and bring to a boil while stirring. Boil for 2 minutes and remove from the heat and stir in the beaten eggs. Return to heat and stir in the vanilla, coconut, nuts and vanilla wafers or graham crackers. Pour mixture into a well buttered 9×13-inch baking pan. Make frosting by combining all of the frosting ingredients together. Frost immediately. Cool completely before cutting into bars.

*margarine

Yield: 3 lbs.

Enjoy!



By: Grandma Linda

About the Author:

Fine Wine

What’s lusciously smooth and creamy, with only a fraction of cream cheese’s calories and none of its fat? Yogurt cheese. And it’s a snap to make at home. Just line a large strainer with either cheesecloth, white paper towels, or a coffee filter. (Or use a special yogurt cheese funnel.) Spoon in 4 cups of plain nonfat yogurt, refrigerate and let drain overnight. You’ll end up with 1 ½ to 2 cups of nonfat yogurt cheese. Store your cheese covered in the refrigerator. Each ¼ cup portion has about 34 calories and no fat compared with 198 calories and over 19 grams of fat for cream cheese. Some brands of yogurt have emulsifiers or stabilizers in them that prevent the whey from draining off. Reading the label isn’t always enough to tell you whether a particular yogurt is drainable. So try this test at home: Take a big spoonful of yogurt out of the container, leaving a depression. If the hole starts to fill with liquid within to minutes, you should have success making yogurt cheese from this particular brand. Here are some ways to use your yogurt cheese:

Fold in chives and use to top baked potatoes or potato skins.

Add fresh or dried herbs and use as a savory spread for toast or crackers.

Mix with minced smoked turkey and use in place of cream cheese on bagels.

Stir in orange juice concentrate and minced fruit (such as strawberries). Use as a topping for muffins, pancakes, or waffles.

Add homemade pesto or salsa and use as a dip for crisp raw vegetables.

Elbows And Cheese

½ cups uncooked elbow macaroni

2/3 cup shredded soy Cheddar

½ cup dry curd cottage cheese

½ cup skim milk

2 teaspoons Dijon mustard

2 egg whites

hot pepper sauce, to taste I slice whole wheat bread

Cook the macaroni in a large pot of boiling water until not quite tender, about 8 minutes. Drain. Coat a I quart casserole dish with nonstick spray. Add macaroni and Cheddar. Toss to combine. In a blender, puree the cottage cheese, milk, I teaspoon mustard, egg whites, and hot pepper sauce. Pour over the macaroni and stir lightly to distribute. Tear the bread into pieces and place in a food processor with the remaining mustard. Process into fine crumbs. Sprinkle over the casserole. Bake at 350°F for 40 minutes.

Cheese Stuffed Blintzes

This recipe uses fromage blanc, which requires a starter culture. Blintzes

6 ounces whole wheat pastry flour

½ teaspoon baking powder

I egg whit

2/3cup skim milk

1 cup fromage blanc 2 tablespoons honey

¼ teaspoon ground cinnamon Garnish

blueberries, cooked pears, or applesauce grated orange or lemon rind To make the blintzes: In a medium bowl, whisk together the flour and baking powder. Whisk in the egg white and milk. Continue whisking until free of lumps. Coat a small nonstick frying pan with nonstick spray. Place the pan over medium high heat. Pour in about 3 tablespoons of batter and swirl it around to coat the bottom of the pan. Cook the blintz for about I minute, until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter. To make the filling: In a small bowl, mix the fro mage blanc, honey, and cinnamon. To fill the blintzes, lay each blintz on a counter. Spoon a rounded tablespoon of the filling onto the middle of the blintz. Fold the bottom of the blintz over the cheese. Then fold in the sides. Finish by rolling the whole thing up into a little pouch. Coat a large nonstick frying pan with nonstick spray. Heat over medium heat. Add the blintzes and cook for a few minutes on each side to lightly brown. Serve garnished with blueberries, pears, or applesauce and orange or lemon rind.



By: Robert Baird

About the Author:

DUI

Chicken is a basic ingredient in most kitchens. It’s more nutritious than red meat and there are so many ways to make it. Try these suggestions the next time you’re hungry for chicken!

1. Have you tried steaming it? This is perfect for a quick meal for one or two. Put a boneless, skinless chicken breast into one of those zippered steaming bags that you can find in your grocery store. Sprinkle in a little seasoning salt, some fresh ground pepper and a couple Tablespoons of BBQ sauce. Zip the bag closed and give it a shake. Cook it according the directions on the steaming bag: about six minutes for a chicken breast.

Be careful when opening- it will be hot and steamy! You will be amazed at how tender and juicy the chicken is- in no time and NO mess!

2. Make your own gourmet pizza! Use Alfredo sauce, if you like or BBQ sauce add your chicken breast, some mozzarella and bake. Who needs take out?

3. Citrus chicken sandwich- Want a sandwich that looks gourmet and tastes that way too? Brush a chicken breast with oil and grill until done. Slice it horizontally and then toss it up with a squeeze of lime juice, some sour cream and a Tablespoon of sweet chili sauce. Serve it on a crusty roll with some crisp lettuce and spinach leaves.

4. Marinate boneless skinless chicken breasts overnight, covered with Italian dressing. These are best cooked on the grill, but you can broil them as well. Toss the extra dressing. Because of the dressing, this will tend to flare up if you aren’t careful, so keep an eye on it. It’s worth the trouble.

5. Make kabobs. Cube chicken breasts and skewer them with alternative chunks of peppers, onion and zucchini. Brush with olive oil, squeeze on some lemon juice and grill or broil.

6. Cube the chicken breast and stir fry in wok or skillet until starting to brown. Add a bag of frozen broccoli, cauliflower and carrots. Season with lemon pepper. Turn the heat to med-low and cover. Simmer for about 6 or 7 minutes, stirring once or twice, until veggies are done, but still firm. Serve it up!

7. Cut chicken breasts into small strips or cubes and brown. Add one can cheddar cheese soup and ½ cup salsa. Heat through and spoon ¼ cup of the mixture onto one-half of warmed, soft flour tortillas. Moisten the edge of tortilla, fold over and press down the edges to seal. Bake in 325° for about 5-7 minutes.

8. Add chicken breast and broccoli to creamy macaroni and cheese. This is best if you use the creamiest macaroni and cheese you can. Choose homemade, frozen or the shells and cheese brands.

9. For a Mediterranean style chicken flavor, mix diced cooked chicken with some plain yogurt and Greek-style seasoning mix. Serve this on a croissant or in a pita shell.

10. Fry chicken breasts lightly in olive oil. Add sliced onion, chopped red pepper, zucchini and a clove of garlic, diced or crushed. Fry for just a few minutes and add some dried basil and a can of chopped tomatoes. Cover and simmer 15 minutes. Take off the lid and simmer 5 minutes longer. Serve with rice.



By: Christine Steendahl

About the Author:

Webhosting for SEO

Have you tried to lose weight bylimiting the amount of food you eat? Do you still feel hungry and not satisfied after eating?

Or have you avoided trying to lose weight because you’re afraid of feeling hungry all the time? If so, you are not alone.

Many people throw in the towel on weight loss because they feel deprived and hungry when they eat less. But there is another way.

Aim for a slow, steady weight loss by decreasing your intake of calorie laden food while maintaining an adequate nutrient intake and increasing physical activity.

You can cut calories without eating less nutritious food. The key is to eat foods that will fill you up without eating a large amount of calories.

If I cut calories, won’t I be hungry?

Research shows that people get full by the amount of food they eat, not the number of calories they take in. You can cut calories in your favorite foods by lowering the amount of fat and or increasing the amount of fiber-rich ingredients, such as vegetables or fruit.

Let’s take macaroni and cheese as an example. The original recipe uses whole milk, butter, and full-fat cheese. This recipe has about 540 calories in one serving (1 cup).

macaroni and cheese with 540 calories

Here’s how to remake this recipe with fewer calories and less fat:

* Use 2 cups non-fat milk instead of 2 cups whole milk.

* Use 8 ounces light cream cheese instead of 21?4 cups full-fat cheddar cheese.

* Use 1 tablespoon butter instead of 2 or use 2 tablespoons of soft trans-fat free margarine.

* Add about 2 cups of fresh spinach and 1 cup diced tomatoes (or any other veggie you like).

Your redesigned mac and cheese now has 315 calories in one serving (1 cup). You can eat the same amount of mac and cheese with 225 fewer calories.

What foods will fill me up?

To be able to cut calories without eating less and feeling hungry, you need to replace some higher calorie foods with foods that are lower in calories and fat and will fill you up. In general, this means foods with lots of water and fiber in them. The chart below will help you make smart food choices that are part of a healthy eating plan.

These foods will fill you up with less calories.Choose them more often…

Fruits and Vegetables

(prepared without added fat)

Spinach, broccoli, tomato, carrots, watermelon, berries, apples

Low-fat and fat-free milk products

Low- or fat-free milk, low or fat-free yogurt, low- or fat-free cottage cheese

whole and 2% milk

Broth-based soup

Whole grains

Vegetable-based soups, soups with chicken or beef broth, tomato soups (without cream

Brown rice, whole wheat bread, whole wheat

pastas, popcorn

Crackers or pretzels, cookies, chips, dried fruits

Lean meat, poultry and fish

Grilled salmon, chicken breast without skin,

ground beef (lean or extra lean)

These foods can pack more calories into each bite. Choose them less often…

Fried foods

Eggs fried in butter, fried vegetables, French fries

Full-fat milk products

Full-fat cheese, full-fat ice cream,

Dry snack foods

Higher-fat and higher-sugar foods

Croissants,margarine, shortening and butter,

doughnuts, candy bars, cakes and pastries

Fatty cuts of meat

Bacon, brisket, ground beef (regular)

A healthy eating plan is one that —

* Emphasizes fruits, vegetables, whole grains, and fat free or low-fat milk and milk products.

* Includes lean meats, poultry, fish, beans, eggs, and nuts.

* Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

* Stays within your calorie needs.

Technically speaking…

The number of calories in a particular amount or weight of food is called “calorie density” or “energy density.” Low-calorie-dense foods are ones that don’t pack a lot of calories into each bite.

Foods that have a lot of water or fiber and little fat are usually low in calorie density. They will

help you feel full without an unnecessary amount of

Here are some more ideas for cutting back on calories without eating less and being hungry:

Instead of… Try…

Fried chicken sandwich

Fried chicken sandwich

with 1 tbsp. mayonnaise

= 599 calories Grilled chicken salad

Grilled chicken salad

with low-fat dressing

2 cups lettuce, 2 oz. grilled

chicken breast, 2 tbsp. light

balsamic vinaigrette dressing

= 178 calories

Cream-based soup

Cream-based soup

1 cup mushroom bisque

= 400 calories Broth-based soup

Broth-based soup

1 cup minestrone

= 112 calories

Chips or pretzels

Chips or pretzels

1.5 oz. pretzels

= 162 calories Baby carrots with hummus

Baby carrots with hummus

16 baby carrots with 1 tbsp. hummus

= 75 calories

Good things can come in big packages!

People eat more than they realize when faced with large portion sizes. This usually means eating too many calories. But, not all large portions are created equal.

Larger portions of water- and fiber-rich foods, like fruits, vegetables, and broth-based soups, can fill you up with less calories. Start with an appetizer.

Research shows that if you eat a low-calorie appetizer before a meal, you will eat fewer total calories during the meal. Start your meals with a broth-based soup or a green salad without a large amount of cheese, or croutons.

Fruits and veggies: keep it simple!

Most fruits and veggies are low-calorie and will fill you up, but the way you prepare them can change that. Breading and frying, and using high-fat creams or butter with vegetables and fruit will add extra calories. Try steaming vegetables and using spices and low-fat sauces for flavor. And enjoy the natural sweetness of raw fruit.

What about beverages?

While drinking beverages is important to good health, they don’t help you feel full and satisfied the way food does. Choose drinks without calories, like water, sparkling water, or unsweetened iced tea.

Drink fat-free or low-fat milk instead of 2% or whole milk.

There are also natural appetite suppressants that will make you feel full and burn calories. To find out more about these safe effective diet aids go to www.behealthyandslim.com



By: Keith Junor

About the Author:

Loan Consolidation

Cheese has slowly become an important part of our everyday lives. From the macaroni and cheese snacks to the pizza deliveries, even in snacks as simple as the ham and cheese sandwich, cheese is there to add spice and flavor to a food. But have we ever wondered how this yellow marvel is created? It has become so regular in our lives that we have failed to actually appreciate the tiresome and delicate process behind cheese making, the creation of this worldwide favorite. Moreover, the love of cheese is all encompassing, as cheese is loved not only in selected countries but all over the world.

Origin of Cheese

To be really scientific about it, cheese is a protein and fat containing food that comes mainly from the milk of buffalo, cow, sheep, or goats produced through the coagulation of casein, a milk protein. Cheese making requires coagulation that causes the separation of solids brought about by the addition of the enzyme, rennet, to the acidified milk. The solids are then pressed firmly and compactly to take its final form.

Another important aspect of cheese making is the action of bacteria. This manifests itself in the form of curds and whey that form in the process of making cheese. The bacteria are responsible for making the curds and whey thicker. The types of bacteria that are usually used in cheese are the Lactobacilli, Lactococci, or even the Streptococci.

The Types of Cheeses

Cheese making of hundreds of types depends mostly on the type of milk that is being used, which includes the diet of the source animal. The type of cheese produced depends on factors, such as:

- Whether the milk is pasteurized.

- The butterfat content of the milk.

- The type of specie of the mold and bacteria.

- The length of the processing.

- The flavoring agents used, whether spices, herbs, or wood smoke.

- Agents that are added to get its color.

Strictly speaking there are two primary types of cheese-the hard cheese and the soft cheese. With regards to the soft cheese, you only need raw materials to actually make it. This type is best represented by the cottage cheese as anybody can actually make this sort of cheese provided that the raw materials. These types of cheese are usually used in sandwiches or whatnot. For hard cheese, cheddar being one type, the thing that separates it is pressure. Traditionally, people used bricks and buckets of water to put pressure and come-up with the brick-like forms of cheese.

Luckily, we have our friends from the Internet to help us with information on the subject of cheese making. If one is really interested in making cheese, it is important that he equips himself with enough knowledge and know-how through reading and brushing-up in the internet. Cheese making is a tradition that has been passed on from generation to generation it is important that if one partakes in this grand tradition they make sure that they do not make epic failures. So visit The Grape and Granary now.



By: Jean Kokus

About the Author:

Sewing

loveyoubabe; wrote:


tell me how you make it and make it simple lol thanx

Repair Credit

Have dinner on the table in around 30 minutes without sacrificing taste or nutrition.  These Individual Ham and Macaroni Casseroles are perfect little ramekin entrees.  This one dish contains pasta for grains, peas for vegetables, dairy in the milk and cheese, and meat in the ham.  Add the very tasty and healthy Sauteed Greens for a quick and easy meal.  The greens recipe is a heart healthy recipe from the American Heart Association.

INDIVIDUAL HAM AND MACARONI CASSEROLE

Preheat broiler. Spray 5 ramekins with nonstick cooking spray and set aside.

2 cups small shell macaroni

1/2 cup frozen peas

2 cups milk

1/4 cup flour

1 cup shredded Cheddar cheese

1/4 cup + 5 tbsp grated Parmesan cheese

1 cup diced cooked ham

Cook pasta according to package directions. During the last minute of macaroni cooking, add the peas.

Whisk the milk and flour together in a large saucepan. Stir mixture together over medium heat until simmering. Remove from heat and stir in the cheddar cheese and the 1/4 cup of Parmesan cheese. Add the pasta and peas to the mixture. Stir in the ham.

Spoon 1 cup of the mixture into each of the prepared ramekins. Top each with 1 tbsp of the grated Parmesan cheese. Place ramekins on a baking sheet and broil until the tops are lightly browned.

Note: This is a great way to use leftover ham.

SAUTEED GREENS

Note: This is a recipe from the American Heart Association.

1 bunch fresh collard greens, about 3/4 lb, rinsed, stemmed, and coarsely shredded

1/3 of a medium head of cabbage, coarsely shredded

2 tbsp olive oil

1 clove garlic, minced

1 medium onion, cut into quarters and sliced

1 to 2 tsp rice vinegar, optional

In a large saucepan, boil 3 quarts of water. Add the collard greens, return to a boil and cook 3 to 4 minutes or until crisp tender. With a slotted spoon, remove greens but do not drain the water from the pan. Put the greens in a colander to drain.

Return the water to a boil and add the cabbage. Cook cabbage about 1 to 2 minutes. Pour into the colander and let drain.

In a large skillet, over medium-low heat, heat the olive oil. Saute the garlic and onions until crisp tender. Add the collard greens and the cabbage. Saute another 2 to 3 minutes, stirring occasionally. Add vinegar, if desired. Toss and serve immediately.

Enjoy!



By: Linda Wilson

About the Author:

Repair Credit

For all the busy cooks out there who need quick recipes to feed their families, here are a couple of recipes for you that are kid pleasers. The Tuna Mac and Cheese is great for family meals. In this one quick dish you give your kids one of their favorites - macaroni and cheese that incorporates vegetables and tuna. And what child doesn’t love pizza? Get them hooked on the Quick and Easy Chicken-Veggie Pizza.

TUNA MAC AND CHEESE

1 pkg (14-oz) deluxe style macaroni and cheese

1 can peas and carrots, drained

1 can (6 1/2-oz) flaked tuna, drained

Prepare the macaroni and cheese according to the package directions, adding 1/3 cup more milk than called for. Toss the tuna and the peas and carrots with the macaroni and cheese. Heat through to warm the peas, carrots, and tuna. Add a small amount of water while heating if the mixture becomes too thick.

QUICK AND EASY CHICKEN-VEGGIE PIZZA

1 ready-made pizza crust (12-inch)

1 can reduced-fat cream of mushroom soup

1 tbsp olive oil

3 cups frozen California blend veggies

1/2 red bell pepper, cut into thin strips

1/4 tsp garlic powder

1 tbsp chopped onion

1 pkg cooked, refrigerated chicken strips

1 cup shredded low-fat mozzarella cheese

Preheat oven to 450 degrees.

Spread the soup evenly over the pizza crust. Bake at 450 degrees for 5 minutes. Heat oil in a large skillet and add veggies, bell pepper, onion, and garlic. Cook until the vegetables are are crisp tender; spoon onto the pizza crust over the soup. Top veggies with the chicken and sprinkle the cheese over the top. Bake for 5 minutes or until the cheese is melted and the chicken is hot.

Enjoy!



By: Linda Wilson

About the Author:

Training for Trading

There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you’re tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.

These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.

Mexican Shredded Beef Crock Pot Recipe

4 lbs chuck roast

1 teaspoon salt

1 teaspoon black pepper

1 onion, chopped

1 teaspoon chili powder

1 teaspoon garlic powder

2 - 4 oz cans green chilies, undrained

3/4 cup hot pepper sauce or to taste

Water

Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.

Mexican Chicken Stew Crock Pot Recipe

2 lbs skinless boneless chicken breasts cut into 1 inch pieces

4 medium russet potatoes, peeled and cut small

1 -15 oz can mild salsa

1 -4 oz can diced green chilies

1 -1 ¼ oz package taco seasoning mix

1 -8 oz can tomato sauce

Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.

Mexican Macaroni and Cheese Crock Pot Recipe

5 to 6 cups hot cooked macaroni, drained -12 oz dry

2 tbs butter

1 can 12 oz evaporated milk

1 can nacho cheese soup

2 cups shredded Mexican Cheddar cheese

1 - 4 oz can chopped green chilies

1 - 4 oz can sliced black olives

3/4 cup thick medium salsa

salt and pepper to taste

Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.



By: Sherry Frewerd

About the Author:

The DUI Attorney

R.I.P. MICHAEL JACKSON!!! wrote:


Really.
I need to know.
It’s not really fish.
It’s like noodle fish.
And it’s supposed to be regular mac and cheese.

Your Family

We all need comfort from time to time, no matter who we are.  With the economy being a problem for many of us right now, there has been a rise in the demand for comfort food recipes.  And what is more comforting than a casserole of chicken, macaroni, and cheese?  That is a combination that will please family members of every age from the youngsters to the grandparents. Even the kids will be on board for this one, so why not try this Cheesy Chicken Macaroni Casserole today?  It is not only comforting, it is also easy and inexpensive.

CHEESY CHICKEN MACARONI CASSEROLE

1/2 cup elbow macaroni

1 pkg (10-oz) frozen peas and carrots

2 tbsps butter or margarine

2 tbsps all-purpose flour

1/2 tsp dried basil, crushed

1 1/3 cups milk

1 1/2 cups cubed pasteurized process cheese spread (6 oz)

1 1/2 cups chopped cooked chicken (or turkey)

3/4 cup soft bread crumbs

1/4 cup chopped almonds

1 tbsp butter or margarine, melted

Cook macaroni according to the package directions. Drain and set aside.

Meanwhile, place frozen peas and carrots in a colander. Rinse with running water to separate. Set aside.

In a large saucepan, melt the 2 tablespoons butter and stir in the flour and basil. Add the milk. Cook the mixture, stirring constantly, until thickened and bubbly. Remove from the heat. Stir in the cheese spread until it is all melted. Stir in the macaroni, peas and carrots, and chicken. Turn into a casserole dish that has been greased. Combine the bread crumbs, almonds, and 1 tablespoon butter; sprinkle over the macaroni mixture. Bake, uncovered, in a 350 degree oven 35 to 40 minutes or until heated through.

Serves 6



By: Grandma Linda

About the Author:

Affiliate Marketing