Cajun Mac and Cheese

INGREDIENTS

• 3 cups dried tricolor or plain elbow macaroni (12 oz.)
• 2 cups shredded cheddar cheese (8 oz.)
• 4 oz. American cheese, cubed
• 3/4 cup chopped sweet onion
• 2 Tbsp. minced fresh garlic
• 2 Tbsp. butter
• # 1/2 cup sliced green onions
• 1 cup chopped green and/or red sweet peppers
• 1 12-oz. can evaporated milk
• 2 eggs, lightly beaten
• 2 Tbsp. all-purpose flour
• 2 tsp. yellow mustard
• 2 tsp. bottled hot pepper sauce
• 1/2 tsp. paprika
• 1/2 tsp. salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan cook macaroni according to package directions; drain. Return to saucepan. Stir in cheddar and American cheeses; set aside.

2. In a medium skillet cook sweet onion and garlic in butter until tender. Stir in green onions and sweet peppers. Cook and stir 1 minute more; stir onion mixture into pasta-cheese mixture. Spoon into prepared baking dish; set aside.

3. In a medium bowl whisk together milk, eggs, flour, mustard, hot pepper sauce, paprika, and salt until smooth; pour evenly over pasta mixture in baking dish. Bake, covered, 20 minutes. Uncover; bake 15 to 20 minutes more or until bubbly and heated through. Let stand 5 minutes. Makes 6 servings.

Buffalo Chicken Soup

INGREDIENTS

• 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
• 2 Tbsp. butter
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 2 14-oz. cans reduced-sodium chicken broth
• 1-1/2 cups milk
• 1 tsp. bottled hot pepper sauce
• 1-1/2 cups mozzarella cheese (6 oz.)
• 1/2 cup shredded Parmesan cheese (2 oz.)
• 1/3 cup all-purpose flour
• Bottled hot pepper sauce (optional)

DIRECTIONS
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Strawberry Cake

INGREDIENTS

• 1 package white cake mix
• 1 package (3 ounces) strawberry-flavored gelatin powder
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1/4 cup water
• 3/4 cup mashed strawberries
  
  
Strawberry Icing
• 1/2 cup butter
• 1 pound confectioners' sugar
• 1/4 cup mashed strawberries

DIRECTIONS

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool and frost with strawberry icing.

For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.