NEW CASTLE —
The first weekend of summer kicked off with a wonderful visit from a very special friend and her husband who has become a great friend, too.
I met Linda, who lives in Canada, more than three years ago on Facebook. We shared an interest in pets, purple and yellow flowers, having lots of black clothing in our wardrobe, our favorite author — John Irving — and our birthday. By the way, that date is Irving’s birthday too.
Our lives are very parallel. Linda also works at a newspaper and we tease that we are sisters of different mothers.
We have traveled north to visit them on several occasions, but this was their first trip to our area. Besides driving around looking at scenery, we had some great meals and the discussion always returned to cooking and eating. I learned that I’m not the only one who stuffs clipped-out recipes into binders, which I have been doing since I was 16. Linda does, too. More parallel lines.
When we got our kitchen cabinets redone, there was more room for those bulky binders, which didn’t have to sit in a box anymore. So I pulled out some of those to share with you. Best of all, I’ve tried all of these included today and attest that all are success stories.
It’s fun to share and that’s what we hope you’ll do here at Culinary Conversation. Friends and neighbors love reading your stories and recipes.
Modern Mac ’n Cheese
- 1 tbsp. margarine
- 1 tbsp. real mayonnaise
- 1 medium onion, finely chopped
- 1/4 cup flour
- 2 cups skim milk
- 1 cup low-fat Cheddar cheese
- 2 tbsps. Parmesan cheese, grated
- 1/4 tsp. hot pepper sauce
- 1/2 cup wheat germ, toasted
- 2 cups cooked, drained macaroni
- 3 tbsps. cornflake crumbs
Heat oven to 375. Have macaroni cooking in boiling, salted water according to package directions.
For sauce, melt margarine with mayonnaise in a medium saucepan. Stir in onion; sauté gently just until tender. Stir in flour; heat until mixture is bubbly, stirring constantly.
Gradually whisk in milk and heat until boiling, stirring constantly. Stir in cheeses, hot pepper sauce and wheat germ; mix well. Stir in cooked macaroni.
Turn mixture into a one-quart casserole. Sprinkle top with cornflake crumbs. Bake for 25 to 30 minutes or until heated through.