Zucchini Oven Chips

4 cup dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons fat-free milk

2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Share By: Natalie

Breakfast Cake

1 cup sugar
1 cup margarine
2 unbeaten eggs
2 teaspoons vanilla
1 tablespoon vinegar in 1 cup milk
2 1/2 cups flours
1 teaspoon soda
1 teaspoon salt

Cream sugar, margarine, eggs; add vanilla. Mix 1 tablespoon vinegar in 1 cup milk and add alternating with flour, soda, and salt. Spread half of dough in a large greased pan. Sprinkle half topping and cover with rest of dough. Sprinkle rest of topping and optional chopped nuts over top. Bake 35 minutes at 350 degrees.

Topping:
1/4 cup white sugar
3 teaspoons cinnamon
1/3 cup brown sugar

Share By: Natalie

Martha Stewart's Mac and Cheese

8 TB (1 Stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ c. milk
½ c all purpose flour
2 tsp. salt, plus more for water ¼ tsp.
freshly grated nutmeg
¼ tsp. freshly ground black pepper
¼ tsp cayenne pepper
4 ½ c (about 18 oz) grated sharp white cheddar cheese (I have used yellow)
2 c. (about 8 oz) grated Gruyere or 1 ¼ c (a bout 5 oz) grated Pecorino Romano cheese
1 lb. elbow macaroni  

1. Preheat oven to 375 degrees.  Butter a 3-quart casserole dish; set aside.  Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 TB butter.  Pour melted butter into the bowl with the bread; toss.  Set the bread crumbs aside.  
2.  Warm milk in a saucepan over medium heat.  Melt remain butter in a high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook, whisking, I min.  
3. While whisking, add hot milk a little at a time to keep mixture smooth.  Continue cooking, whisking constantly, until mixture bubbles and thickens, 8-12 mins.  
4.  Remove pan from heat.  Sir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 ½ c Gruyere (or 1 c Pecorino romano); set the cheese sauce aside.  
5.  Cover a large pot of salted water and bring to a boil.  Cook the macaroni until the outside of the pasta is cooked and the inside is underdone 2-3 minutes.  Transfer the macaroni to a colander, rinse under cold running water, and drain well.  Stir the macaroni into the reserved cheese sauce.  
6.  Pour mixture into prepared dish.  Sprinkle remaining cheddar and Gruyere (or Pecorino) and bread crumbs over top.  Bake until golden, about 30 mins.

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Old Fashioned Macaroni and Cheese

2 c. elbow macaroni
Salt and pepper
1 c. shredded sharp cheese
½ T. butter  

Thin White Sauce:
1 T. butter or margarine
1 T. flour
¼ tsp. salt
1/8 tsp. pepper
1 c. milk

Heat oven to 375 degrees
1. Cook macaroni until tender.
2. Place half of the macaroni in ungreased casserole dish and sprinkle with salt and pepper and half the cheese.
3. Place rest of macaroni and sprinkle on remaining seasonings and cheese.
4. Pour white sauce over top.
5. Cover and place cook until bubbly and heated through.  

Sauce:
1. Melt butter in sauce pan; add flour and salt and pepper.
2.Cook over low heat stirring until mixture is smooth and bubbly.
3.Remove from heat and stir in milk.
4. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat.

Share By: Mom