Macaroni and Cheese

2 ¼ cup uncooked macaroni
1 ¼ cup assorted cheeses- cubed ( Marble-jack, cheddar, Dubliner, Velveeta- whatever I have)
½ cup heavy cream (if I don’t have it, I add more milk)
1 ½ cup milk
½ tsp ground pepper
2 Tablespoons of softened butter

Mix everything but the butter. Dot the butter across the top. Bake covered at 350 degrees for 20 minutes. Sprinkle the top with finely shredded parmesan cheese and cook uncovered for 15-20 more minutes, until bubbly.

Millie’s Tuna Hot Dish

3 cups dry macaroni
1 can of tuna ( I prefer packed in olive oil)
1 can of cream of mushroom
1 can of milk
Slices of American of Velveeta cheese

Boil the macaroni. Place in casserole dish. Mix cream of mushroom soup with the milk and tuna. Toss with macaroni. Slice cheese and lay a layer of cheese across the top of the casserole. We like cheese, so we add a layer in the middle as well.

Bake at 350 degrees, uncovered for ½ hour.

This is comfort food!

Linguini and Clams with Dried Tomatoes

8 oz. dry linguini
2- 6 ½ oz. cans of chopped clams
Onion to taste
2 cloves of minced garlic
¼ tsp. crushed red pepper
2 Tablespoons olive oil
½ cup dry white wine
1/3 cup sun-dried tomatoes cut in strips
2 Tablespoons snipped parsley
Parsley sprigs to garnish

Drain clams, reserve liquid. In a medium saucepan cook onion, garlic and crushed red pepper in very hot oil. Stir in reserved clam liquid and wine. Bring to a boil. Boil gently for 10 minutes or until sauce is reduced to about 1 cup. Stir in clams, tomatoes and 2 Tablespoons parsley. Heat through.

Arrange over hot pasta. Garnish with parsley sprigs. Makes 4 main dish servings.

Pork Chop Casserole

6 Pork Chops
¾ cups uncooked rice
Onion to taste
1 15 oz. can tomato sauce
1 cup beef bouillon
¼ tsp. thyme (dried)
¼ tsp. marjoram (dried)
Fresh basil- if you have it

Brown chops Lay the rice in the 9x13 pan. Place the browned chops on top.
Simmer tomato sauce, bouillon and herbs in the same pan. Pour over the chops and rice. Cover with foil and bake at 350 degrees for one hour and 15 minutes or until rice is cooked

Fresh Fruit Salad

1 orange
1 lemon
1 ½ Tablespoons of sugar

Juice the orange and the lemon. Stir in the sugar. Toss this with chunks of your favorite fruits. I use as many fruits as I have available. The lemon juice keeps apples from browning. Bananas are best when added right before serving.

Will hold in the fridge for several days.

Fresh Salsa

1lb. Tomatoes (4 medium) diced
1 small red onion diced (to taste)
2 jalapeño peppers finely diced( to taste)
¼ cup chopped cilantro
1 clove garlic, minced
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar

Mix it all together. Let stand at least 30 minutes before serving.

From past newsletters:

Mulled Cider

64oz apple juice or cider
3 sticks of cinnamon
1 Tablespoon of whole cloves
1 Tablespoon allspice

Wrap in cheesecloth and simmer on low.

Or… Buy a tin of William Sonoma’s Mulling Spices and use a large tea infuser

Simmering Potpourri

6 cups of water
The peel of two oranges
10 whole cloves
1 cinnamon stick

Simmer on low. Add water as needed.