Macaroni & Cheese

1 pound pasta

1/4 cup butter
1/4 cup flour
1/4 to 1/2 tsp salt

1/4 tsp pepper
2 cups milk
2 cups sharp cheese

Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. If desired you can garnish with a three cheese blend and bake at 350 until melted.

Hotcakes

1 1/3 cup Pancake mix
1/2 cup water
1/2 cup Sprite

Preheat an electric griddle to 375°. Mix hotcake ingredients with a wire whisk until smooth. Apply about 1 teaspoon of shortening to the griddle, spreading evenly with a paper towel. Pour the hotcake batter on the greased, preheated griddle, forming 5 inch hotcakes. Cook until dry around the edges, (about a minute) then turn. Allow to cook about 40-50 seconds after flipping, and remove.

**I used Aunt Jemima's Pancake mix, you could also use Instant Bisquick.

Dinner Rolls

I watched this video from the Lion House. I found the method fascinating so I tried it last night and had fun making rolls this way.

Blueberry Pie

1 recipe for Double-Crust Pie

3/4 cup sugar

1/3 cup flour

1 tbsp lemon juice

5 cups fresh blueberries

milk and sugar (optional)

Stir together sugar, flour, lemon juice. Add blueberries and gently toss until coated. Transfer mixture into pastry-lined pie plate. Add top crust and cuts slits and crimp as desired. Brush top with milk and sprinkle with sugar. Cover edges with foil and bake at 375 for 25 minutes. Uncover edges and bake 20 to 25 minutes or till top is golden. Cool on a wire rack. Makes 1 to 8 servings.

Vanilla Ice Cream

1 Cup Milk
2 Cups Heavy Cream (I use light cream)
3/4 cup sugar
1 tsp vanilla

Mix until sugar is dissolved. Churn 20-30 minutes.

For fruit: 2 cups with 3 tbsp sugar. Add fruit during last 5 minutes of churning.

Mini Farfalle with Tomatoes and Corn

1 box Mini Farfalle
2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1 can (15.5. ounces) corn, drained
1 cup Parmesan cheese, grated

PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop.

SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes.

COOK pasta acording to package directions.

ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.

ADD corn and simmer for 2 addtional minutes.

DRAIN pasta and toss with the sauce.

STIR in grated cheese and fresh basil before serving .

***I found this recipe on the box of Barilla’s Piccolini MINI Farfalle.

Broccoli Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

So maybe this is a stretch for food storage, but I guess you could use dehydrated carrots or onion. Honestly, I call this food storage, I always have these ingredients on hand.