Dinner Time

Most recently I tried 2 now recipes. I've always wanted to make macaroni and cheese that was NOT from the box, so I tried one out that was supper easy. The other recipe I tried was from one of Dave's old cookbooks from his college days called " A Man, A Can, A Plan". Macaroni and Cheese

• 2 cups dried elbow macaroni (8 oz)
• 1/2 cup onion (1 medium)
• 2 tbsp butter
• 2 tbsp flour
• 1/8 tsp black pepper
• 2 1/2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups American cheese

Cook macaroni according to package directions; drain and set aside. Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 2-quart casserole. Bake, uncovered, in a 350F oven for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving.

Bird on a Biscuit

• 10-oz. can chunk chicken, drained and flaked
• 11-oz. can reduced-fat cream of chicken soup
• 8-oz can peas, drained
• 5 reduced-fat refrigerator biscuits
• 1/2 cup milk
• 1/8 tsp garlic powder
• 8-oz pkg light onion and chive cream cheese (or regular cream cheese)
• 1 tsp oregano

Cook biscuits as directed on package. Combine soup, milk, and garlic powder into a skillet. Boil for 10 minutes, until slightly thickened. Stir in the cream cheese over medium heat until melted. Add chicken, peas, and oregano, heat through. Serve by slicing biscuit in half, spooning equal amounts of mixture oer bottom halves and topping with top halves