Homemade Mac and Cheese

1 8 oz package dried elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon black pepper
1 cup (4 oz) shredded sharp cheddar cheese
1 cup (4 oz) shredded mild cheddar cheese

Cook macaroni according to package directions, omitting salt. Drain and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add a little extra milk if necessary. Stir in salt and pepper and cheese, stirring until the cheese melts.

Stir macaroni into cheese sauce, and pour into a lightly greased 2-quart baking dish or an 11- x 7-inch baking dish. Bake, uncovered, at 350 degrees for 25 to 35 minutes or until bubbly. Let stand at least 5 minutes before serving.

Firehouse Stuffed Chicken

4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
Italian bread crumbs
Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
Flour
Ground pepper

Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.

In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.

Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.

While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.

To serve, pour gravy over chicken breasts and serve with rice.

Brownie Goody Bars

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
water, vegetable oil, eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

Heat oven to 350. Grease 13x9 pan with cooking spray or shortening, or line with foil then grease.

Make and bake brownies as directed on box. Cool completely, about 1 hour.

Frost brownies. Sprinkle with peanuts. Refrigerate while making cereal mixture.

Measure cereal into large bowl and set aside. In 1 quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal, stirring until evenly coated. Spread over frosted brownies. Cool completely, about one hour, before cutting. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.

Gyros

GYROS:

1 lb. ground lamb
1 lg. clove garlic, pressed
2 tsp. lemon juice
1/2 tsp. basil
1/4 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. salt
1/2 tsp. pepper
1/8 c. snipped parsley
6 pita pockets
2 tomatoes, chopped
2 onions, chopped

SAUCE:

16 oz. sour cream
1 med. cucumber, pureed (puree in blender & strain to remove liquid)
2 cloves garlic, pressed
1/4 tsp. salt
2 tbsp. sugar

Combine first ten ingredients in large bowl; blend. Place mixture in skillet; cook over medium heat, stirring constantly until meat is browned. Drain off excess drippings. Combine sour cream, cucumber, garlic, salt and sugar in bowl. Blend well. Cut pita pockets in half; spoon in meat mixture, top with tomatoes and onions. Spoon sauce over each sandwich and serve immediately. Makes 6 servings. Makes a good main course served over rice.

GYROS SAUCE:

1/2 c. grated cucumbers
1 c. plain yogurt
1/2 tsp. garlic powder

Squeeze cucumbers after grating.
Blend with yogurt and garlic powder.
Refrigerate to cool.

GYROS GREEK SANDWICH:

1 lb. ground lamb or beef
2 tbsp. water
1 tbsp. lemon juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano leaves
1/2 tsp. pepper
2 cloves garlic, crushed
1 sm. onion, chopped, about 1/4 c.
2 tbsp. vegetable oil
4 pita breads, 6 inch diameter
2 c. shredded lettuce
1/2 c. plain yogurt, or 1/2 c. sour cream
1 tbsp. snipped mint or 2 tsp. dried mint leaves
1 tsp. sugar
1 sm. cucumber, peeled and chopped, about
3/4 c.1 med. tomato, chopped

Mix ground lamb or beef, water, lemon juice, salt, cumin, oregano, pepper, garlic, and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently until done, 10-12 minutes. Split each bread half way around with knife; separate to form pocket. (If preferred, you can just fold pita bread, taco form to hold filling.) Place patty in bread; top with lettuce. Mix yogurt, mint and sugar. Stir in cucumber. Spoon onto lettuce; top with tomato. Makes 4 sandwiches. Great with fried and beef based soup.

Taco Bake

1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) taco seasoning mix
3/4 cup water
3/4 cup sour cream
1-1/2 cups shredded cheddar cheese, divided
1 cup chunky salsa

Preheat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.

Stir sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

Bake 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Spinach-Stuffed Chicken Breasts

1-1/2 cups water
6 tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup shredded mozzarella cheese

Preheat oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.

Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.

Bake 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

7 Layer Mexican Dip

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 tbsp. taco seasoning mix
1 cup guacamole
1 cup chunky salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 tbsp. sliced pitted ripe olives

Mix cream cheese and seasoning mix until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips.