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 Rich, creamy cheese sauce and tender bites of pasta sprinkled with cheddar and crushed salad croutons. Yum! Yum!
2 cups gemelli or spiral pasta
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
8 ounces process cheese spread (Velveeta), cubed
1/2 cup cheddar cheese
1/2 cup crushed, seasoned salad croutons
Cook the pasta according to the package directions; drain. In a large non-stick skillet, melt the butter or margarine over medium-high heat; stir in the flour until smooth.
Gradually add the milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; stir in the process cheese until melted.
Add the drained pasta to the cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. Sprinkle with the cheddar cheese and crushed salad croûtons. Makes 4 to 6 servings.
Emily
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 A wonderful side dish that will compliment any meat entrée you choose to serve!
1 (10-3/4 oz) cream of potato soup
2 cups sour cream
1/4 cup dry minced onion flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter or margarine, melted
1 (2 pound) package frozen hash browns (cubed), thawed
2 cups shredded cheddar cheese.
In a large mixer bowl, combine the cream of potato soup and sour cream. Add the minced onion, salt, pepper and melted butter or margarine. Stir in the hash browns and cheddar cheese.
Spread mixture into a 9×13-inch baking dish. Bake, uncovered, at 350 degrees F for 45 to 55 minutes or until bubbly. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 A delicious way to enjoy your vegetables! Makes a great side for most any meat entree.
3 (15 oz) cans mixed vegetables, drained
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dry minced onion
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 cup crushed French fried onions
1. In a large bowl, combine all the ingredients except the French fried onions; mix to blend well. Spoon into a 2-quart baking dish. Sprinkle top with the French fried onions.
2. Bake at 350 degrees F for 25 to 30 minutes. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
 This easy oven omelet is great for breakfast, brunch or dinner! Add 1 cup of cooked chopped ham or cooked crumbled sausage to the vegetable mixture for added taste appeal, if desired.
1 cup chopped broccoli florets
1/2 cup chopped red or green bell pepper
1/4 cup chopped onion
1 cup shredded cheddar cheese
6 large eggs
1 cup cottage cheese
1/2 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1. Spread the broccoli, bell pepper and onion over the bottom of a lightly greased 11×7-inch baking dish. Sprinkle the cheddar cheese over the top.
2. In a large mixing bowl, whisk together the eggs, cottage cheese and milk. Add the flour, salt and pepper; whisk to combine. Pour evenly over the vegetable mixture.
3. Bake at 425 degrees F for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 Rich, robust and hearty, this meatless chili will quickly disappear at your dinner table!
1 (15.5 oz) can chili hot beans, undrained
1 (16 oz) can Great Northern beans, drained
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup water
1 medium green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, pressed
1 tablespoon chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
2 cups hot cooked rice
1. In a 4 quart saucepan, combine the chili beans, Great Northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, garlic, chili powder, sugar, salt, pepper and basil; mix well.
2. Bring to a boil; reduce heat to low. Simmer, covered, for 15 minutes, stirring occasionally. Ladle into 4 individual serving bowls; top each serving with 1/2 cup of the cooked rice. Makes 4 servings.
Emily
 A delightful mushroom and noodle combination. Makes a great main dish or a hearty side!
3 tablespoons butter or margarine
2 (10 oz) packages mushrooms, halved
1 envelope onion soup mix
1 cup water
1-1/2 tablespoons balsamic vinegar
1/2 teaspoon crushed dried basil leaves
8 ounces medium egg noodles
1/3 cup grated Parmesan cheese
1. In a 12-inch skillet over medium-high heat, melt butter or margarine; add mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
2. In a small bowl, combine soup mix, water, vinegar and basil; blend well. Stir into mushrooms in skillet; bring to a boil. Reduce the heat to low and simmer uncovered until mushrooms are tender and sauce is thickened; about 10 minutes.
3. Cook noodles according to package directions; drain. Add to mushroom mixture in skillet and toss to combine. Sprinkle with grated Parmesan cheese. Makes 6 servings.
Emily
 A delicious side filled with old-fashioned good taste! Can also be served as a meatless main dish.
1/4 cup butter or margarine
2 tablespoons finely chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups milk
3 large eggs, slightly beaten
1 cup shredded Cheddar cheese
1 (16 oz) bag frozen whole kernel corn, thawed
1/4 cup chopped fresh parsley
1/3 cup plain dry bread crumbs
1-1/2 tablespoon butter or margarine, melted
1. In a 4-quart Dutch oven over medium heat, melt 1/4 cup butter or margarine; add onion and cook until tender, about 4 minutes.
2. Stir in flour, salt, pepper and garlic powder; blend well. Add milk and cook, stirring constantly, until thickened, about 5 minutes.
3. Gradually add eggs and cheese. Stir in corn and parsley. Pour into an 11×7-inch baking dish sprayed with cooking spray.
4. In a small bowl, combine bread crumbs and 1-1/2 tablespoons melted butter or margarine; sprinkle over corn mixture in baking dish.
5. Bake at 350 degrees F for 50 to 60 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Emily
 A really quick and easy dinner filled with tender vegetables and flavorful rice! Also makes a great side dish to compliment your favorite meat entrée.
1 (14-1/2 oz) can vegetable broth
2 tablespoons butter or margarine
1 (6.2 oz) package fast-cooking long grain and wild rice mix
1 (16 oz) package frozen California blend vegetables
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet over high heat, bring broth and butter or margarine to a boil. Stir in the rice with seasoning packet, vegetables, salt and pepper; blend well.
Return to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until rice and vegetables are tender. Makes 4 to 6 servings.
Emily
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