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Over the years, with his thousands of quick and easy, no-nonsense recipes, Mr. Food has shown how easy it is to prepare fun food for ourselves and our families. Now he shares his ...
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Over the years, with his thousands of quick and easy, no-nonsense recipes, Mr. Food has shown how easy it is to prepare fun food for ourselves and our families. Now he shares his favorite kitchen tips and shortcuts, from how to make the perfect hard-boiled egg to making easy garnishes.
Here's a recipe that really works well without precooked pasta. No one will ever know you skipped that step...and you'll wonder why you've wasted all that time up till now!
2 cups (8 ounces) shredded Cheddar cheese, divided
1 cup uncooked elbow macaroni
1/8 teaspoon dry mustard
2 1/4 cups milk
1/2 cup biscuit baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 400 degrees F. Grease a 10-inch pie plate. In a medium-sized bowl, combine 1 3/4 cups cheese and the macaroni; sprinkle into the pie plate. Place the remaining ingredients, exceptthe remaining 1/4 cup cheese, in a blender jar and beat until smooth for about 15 seconds on high speed (or for 1 minute in a large bowl with a hand beater). Pour into the pie plate. Bake for about 40 minutes, or until a knife inserted in the center comes out clean. Sprinkle with the remaining 1/4 cup cheese. Bake for another 1 to 2 minutes, until the cheese is melted. Cool for 10 minutes, then cut into wedges.
6 to 8 servings
They say when life gives us lemons we should make lemonade. So I guess that means when life gives us fruit juice, we should give it another life -- and here's an easy way that you'll really enjoy!
1/2 cup pineapple juice from a 20-ounce can of pineapple (any style)
1/4 cup Italian dressing
4 skinless and boneless chicken breast halves (1 to 1 1/4 pounds)
Note: This will also work well with French dressing instead of Italian. And if you want to broil the chicken instead of grilling it, that'll work, too (and for the same amount of cooking time).Mr. Food-Fun Kitchen Tips. Copyright © by Art Ginsburg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.