Baked Macaroni & Cheese

 2 c. macaroni, cooked
1/4 c. butter or margarine, melted
1.5 tsp. salt
3 eggs, beaten
1.5 c. grated cheddar cheese
1.5 c. milk
plain potato chips, crushed

Combine macaroni with butter, salt and cheese. Add milk and fold in the beaten eggs. Place in a casserole dish and top with crushed potato chips (more is better). Bake 45-60 minutes at 350.

Original recipe calls for bread crumbs instead of potato chips but we like chips better.

Roasted Vegetables

Vegetables for roasting (I usually do carrots, broccoli, asparagus, cauliflower or radishes)

Oil

Salt & pepper

Cut up the veggies and place them into a bowl. Toss them with the oil (probably about 2-3 T.) and sprinkle with salt and pepper. Spread them out onto a cookie sheet in a single layer and bake for about 15-20 minutes at 425. Watch them to make sure they don't burn.

This also works great on the BBQ. Put the veggies in a foil pan and put foil over the top. BBQ for about 35-40 minutes or until done.

Raised Doughnuts

2 T. quick rise yeast
1/2 c. lukewarm water
1 tsp. sugar
1 cup warm milk
1/4 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs
4 1/2 c. flour

I dump this all into my mixer and let it go. Let it rise for about 15-20 minutes, then roll it out and cut out doughnut shapes (I use a plastic child's cup for the outside and the end of my biggest kitchen funnel for the hole). Don't be afraid to roll the dough pretty thin because these puff up a lot while frying. Cover and let rise another 15 minutes on the pan, then deep fry them until they are done. I use canola oil at 375 degrees. When fried, place them directly into the glaze to coat them.

Glaze: Mix icing sugar and water until you have a thin glaze.

Makes about 40-45 doughnuts.

Other flavour options: Instead of glazed, you can roll them in cinnamon sugar (about 1/2 c. sugar and 1 tsp. cinnamon) or just icing sugar by itself. We like the glazed the best.

Cornflake Chicken

3-4 chicken breasts
4-5 cups cornflakes cereal, crushed
1/4 cup butter, melted (or more if you need)

I cut my chicken breasts in half so that they are thinner but this isn't necessary. Crush the cornflakes in a ziploc bag with a rolling pin, then coat the chicken. If they don't stick too well, just sprinkle more on top. Place on a baking sheet lined with parchment paper and drizzle with the melted butter. Bake 35 minutes at 425, or up to an hour for whole chicken breasts. Watch the cornflakes as they will burn eventually.

Chicken Noodle Soup

2 carrots, peeled and chopped

chopped onions

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. thyme

1 tsp. parsley

pepper

1-2 chicken breasts

6 cups chicken broth

1/2 pkg. egg noodles (half of a 340 g package, about 170 g)

 

Saute the carrots and onions in oil, add the spices and cook 1 minute. Add the chicken broth and the whole chicken breasts. Simmer covered for 15 minutes until the chicken is cooked through. Remove the chicken and shred or cut it up. Add the egg noodles to the soup and simmer covered 8 minutes until done. Add the cup up chicken back in and serve.

Stir-fried Cabbage

This is what you do when you have part of a cabbage sitting in your fridge and don't know what to do with it. You turn it into a side dish.

Chop cabbage into small pieces and stir-fry in oil or butter for about 15-20 minutes or until cooked through. Sprinkle generously with salt and pepper and serve.

Works well with green or purple cabbage.

Blueberry Cream Muffins

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh or frozen blueberries or saskatoons

Beat eggs, gradually add sugar. Slowly pour in oil and vanilla while mixing. Combine dry ingredients and add alternately with sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes. Makes 2 dozen.