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Ingredients:

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 Tbsp butter, cut into pieces
1/2 tsp salt
1 cup milk

Preparation:Preheat oven to 350° F.

Once you have the macaroni cooked and drained, place in a large bowl and, while still hot, add the Cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired.

Servings :6 to 8

Sponge Cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites

Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur

To make the Sponge Cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.

1/2 cup Walnut pieces
1/2 cup Maytag, Oregon
Danish or bleu cheese
1/4 cup Cream cheese
1 teaspoon Cognac
1 teaspoon Minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid overprocessing. Add the blue
cheese and cream cheese, and process until they are thoroughly combined.
Add the cognac, process until well mixed, and then transfer the mixture to one large or two small ramekins.
Sprinkle with the minced walnuts, and serve.

16 ounces Cream cheese
2 packages Chipped beef -- minced
Chopped scallions --
Garlic powder or garlic salt

Mix softened cream cheese and other ingredients. Shape. Let chill overnight.
Serve with crackers.

PRETZEL CRUSTED FRIED CHEESE
Makes 12 pieces.

FOR THE FRIED CHEESE:
8 oz bag thin pretzel sticks
4 large eggs
Peanut oil
4 oz yellow cheddar cheese, cubed
8 oz provolone or part skim mozzarella cheese, cubed
5 tbs spicy mustard
Pepper
1 1/2 cups + 2 tsp all purpose flour
2 tbs grated Parmesan cheese
FOR THE SAUCE:
1 tbs spicy mustard
2 tbs horseradish, drained
1/4 cup sour cream

3 tbs unsalted butter or margarine
1 1/2 cups ricotta cheese
1/4 cup chopped herbs, like parsley, dill, chives or mint
8 crepes, can be store bought ones
1/2 pound asparagus, trimmed, cut into pieces
1 tsp finely grated lemon zest
3/4 cup low sodium chicken broth
1 shallot or onion, sliced
Salt and Pepper
3/4 cup grated Parmesan cheese
2 1/2 cups shredded rotisserie chicken

Heat oven to 425°.

Ingredients
4 eggs, well beaten
salt and pepper to taste
1 small tomato, cleaned, stemmed and finely diced
1/4 cup finely diced mushrooms
1 green onion, diced or grated
cheddar cheese, grated

Beat eggs in bowl adding about 1 tsp. cream.
Gently fold in all ingredients. Pour into well-buttered omelet pan.
Place over low heat and cook slowly.

Serve hot.

Boiled eggs
Crispy cooked bacon
Miracle Whip

In a bowl dice the eggs finely, crumble the bacon, and add miracle whip to make a creamy spread.
Serve on bread for sandwiches.

Notes: Instead of bacon I just substitute with Bacos or bacon bits to make it a little healthier.
Just sprinkle in the egg, miracle whip mixture.

4 hard boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons prepared yellow mustard
2 teaspoons rice vinegar, cider vinegar or leftover pickle juice
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stalk celery, minced
2 teaspoons pickle relish
Paprika

Hard-boil eggs at least 15 minutes.

Run under cold water and peel.

Place eggs in a bowl and smash with a fork until chopped up.

Add all ingredients, except paprika, including salt to taste.

6 hard-cooked eggs
1/4 cup mayonnaise
1/2 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika

Slice eggs in half lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy.

Spoon or pipe yolk mixture into egg whites.

Sprinkle with paprika.

Refrigerate 1 hour or until ready to serve.

Yield:6 servings.

2 eggs
2 Tbsp. milk
2 Tbsp. shredded cheese
Salt and pepper

Coat a 12 oz. microwave safe coffee mug with cooking spray. Add milk and eggs; beat until blended.
Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.

Top with cheese; season with salt and pepper.
No mess, no fuss, no pan or dishes to clean, only a coffee cup to wash!

1 cup beet juice*
1 cup vinegar
2 tsp pickling spice
12 hard-cooked eggs, peeled
1/4 cup sugar
1/2 tsp salt
1/2 cup water
1 onion, sliced and separated into rings
* 1 can (19 oz) beets, drained, yields about 1 cup beet juice.

In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion.

Bring to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes.

2 tsp pickling spice
12 hard-cooked eggs, peeled
1 Tbsp sugar
1 tsp salt
1 cup water
1 cup white vinegar

Place eggs in a 4-cup (1 L) jar fitted with a lid. In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt.
Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Strain liquid through a cheesecloth, if desired, and pour half of hot vinegar mixture into each jar; cover with lid.
Refrigerate at least 2 days before using.
Pickled eggs will keep one month in the refrigerator.

Makes 12 pickled eggs

3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil

Press evenly into Pam sprayed pizza pan or cookie sheet (this makes one 16 inch pizza crust)

Bake at 450 degrees until golden brown (about 10 to 15 minutes)

.

1/2 lb pork sausage,(or ham, turkey,sausage)
12 eggs
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
Brown sausage; drain well.

Preheat oven to 350°.

In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
Stir in sausage and cheese.
Spoon 1/3 cupfuls into greased muffin cups.
Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

Makes 12 , 1 dozen

1 wheat English muffin, split, toasted
1 cup spinach leaves
1/8 tsp pepper
1 tsp water
2 slices cheese
1 tsp onion, finely minced
1/8 tsp salt
4 large egg whites

Heat a pan and coat with nonstick spray. Add onion and saute until soft, 2 min.

Stir in spinach and continue cooking until spinach wilts, 2 min.
Add egg white mixture and cook until egg whites are opaque, 3 min. flip over and cook until other side is done, 2 min.

Push eggs and vegetables to middle of pan and turn off heat.

Place cheese over eggs until melted, 2 min.

2 hard-cooked large eggs, cooled under running water
1 tablespoon fat-free sour cream
2 teaspoons reduced-fat mayonnaise
1/4 teaspoon Dijon-style mustard
Pinch salt (optional)
1/4 cup finely chopped celery
2 slices reduced-fat whole-wheat bread
Paprika for garnish (optional)

Cut each egg in half. Carefully remove the yolks. Discard one yolk.

In a small bowl, mash the remaining egg yolk. Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix well. Stir in the celery. Chop the egg whites and stir them into the yolk mixture.

2 medium zucchini, grated
1 C. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 C. mushrooms (optional)
2 C. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas

Preheat oven to 350 degrees.
In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 C. of cheddar cheese. Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.
Spoon zucchini mixture into each of the flour tortillas. Roll each tortilla and place seam-side down in the baking pan.

1 dozen large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
6 pieces bacon, cooked crisp

Preparation the Eggs:
Place eggs in medium pot and cover with cold water. Bring water to a boil.
Remove from heat and leave eggs covered for 20 minutes.
The eggs will continue to cook in the hot water.
Remove boiled eggs from the pot and immerse in cold water.
Crack the eggs while cooling in the water, this helps to make the peeling much easier.

Peel the eggs and cut eggs in half length wise.

Place yolk into a mixing bowl. Use fork or back of spoon to make yolks smooth.

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese

1 In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.

2 In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper;
cook 1 minute.

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray.
Add the remaining ingredents, all except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.

Do not remove the cover or stir until it has finished cooking.

1 lb. cheddar cheese
2 cups evaporated milk
1 1/2 tsp salt
1 1/2 tsp. dry mustard
2 beaten eggs

Cut cheese into small pieces and melt in double boiler. When melted, add evaporated milk, salt and mustard. Remove from heat and stir in eggs.
Return to double boiler and stir and cook until eggs thicken sightly. Remove from heat.

Pour into a dish and cool slowly. Stir as it cools to prevent a crust from forming. (Might just be able to cover with plastic wrap, too.)
Put in jars, cover and store in refrigerator.
Keeps several weeks

3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temp)
3 green onions (finely chopped with tops, 1/3 cup) 1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

Preheat the oven to 350 degrees and spread out the pecans in a small pan.
Bake tossing once for 8 mins or until toasted.

1/2 lb. Velveeta cheese, cubed
1/4 c. milk

Heat Velveeta and milk over low heat; stir until sauce is smooth. Makes 1 cup.

Can be used in macaroni and cheese or to pur over cooked vegetables.

Mini Zucchini Quiche

Ingredients:

1 cup of Bisquick
1/2 cup of vegetable oil
4 eggs
3 cups of young zucchini, grated
1/2 cup of onions, chopped
1/2 cup of grated Parmesan cheese
1/2 tsp oregano
2 tsp parsley (fresh)
A dash of pepper
1/2 tsp of salt
1/2 clove of garlic, minced

Directions:

Preheat oven to 350 degrees F.
Mix 1 cup of Bisquick, 1/2 cup of vegetable oil and 4 eggs until it forms a batter
like consistency. Add the balance of the ingredients to the batter and fold it in well

Frittata Burritos

Ingredients:
2 burrito size flour tortillas
3 tbsp. margarine
1 large onion, chopped
2 small zucchini, chopped
1 red bell pepper, chopped
3 scallions (green onions), chopped
8 eggs
1/2 cup milk
1 1/2 cups Swiss Cheese shredded
Salt and Pepper to taste

Directions:
Preheat the oven to 425 degrees F. Heat margarine in a 10 inch heavy skillet over
medium heat. Cook onion, zucchini, red pepper and scallions until tender-crisp,
about 3 minutes. Remove skillet from heat and reserve 1/3 of the vegetables.

Mexican Breakfast Burrito

Ingredients:

4 flour tortillas
4 eggs
1 large tomato, diced
1/2 lb. ground sausage
1 large potato, peeled and grated
1 cup Mozzarella or Cheddar Cheese grated
Salsa
Salt & pepper

Directions:
Cook ground sausage in pan, add potatoes and tomatoes, cook until brown. Drain fat.
Warm tortillas according to package. Scramble eggs. Divide all ingredients evenly
among the four tortillas. Season to taste with salsa, salt and pepper.
Fold tortillas and serve immediately.

1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional

For the Topping:
2 tablespoons butter or margarine, cubed
3 tablespoons sugar
2 teaspoons ground cinnamon
maple syrup, optional

Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired.Pour over bread. Cover and refrigerate for 8 hours or overnight.Remove from the refrigerator 30 minutes before baking. Dot with butter.

7 or 8 thin slices of bread, cubed
2-1/2 cups sharp Cheddar cheese, shredded
1 lb. or more sausage links, cooked and cut into thirds
4 eggs
1 cup milk
1/2 tsp. dry mustard
1 can cream of mushroom soup

Cook sausage. Grease 3-quart casserole and put cubed bread on bottom. Add cheese. Then add sausage.
Beat together eggs, milk, mustard and pour over other ingredients. Refrigerate overnight. Before baking, dilute soup with 1/2 can of milk and pour over top of casserole.
Bake at 325 until slightly brown, about 30-45 minutes.

-Saint Francis In The Kitchen (1974)

2 cups (8 oz.) elbow macaroni
1 stick butter
1/4 cup minced onions
3 Tbs. flour
2 cups milk or light cream
1/2 cup dry white wine (or water)
2 cups grated sharp cheddar (1/2 lb.)
1/2 cup bread crumbs (topping)
S&P
cayenne, to taste
1/2 tsp. paprika

Bring 4-quarts salted water to a rapid boil and cook the macaroni until not quite tender.
Drain macaroni and set aside. In saute pan, melt 1/2 the stick of better (4 Tbs.).