Emily Rogers

Macaroni and Cheese

Sunflower Seed Tossed Salad

Breadsticks

Strawberry Ice Cream 

Macaroni and Cheese

½ cup butter

½ tsp. salt

¼ tsp. pepper

¼ cup flour

1¾ cup milk

8 ounces processed cheese, cut into cubes

2 cups elbow macaroni, cooked in a large pot of water.

In a sauce pan, melt butter over medium heat.  Blend in flour, salt and pepper.   Slowly whisk in milk. Heat to boiling, stirring constantly with a wooden spoon. Boil and stir 1 minute, remove from heat. Stir in cheese until melted. Blend cheese sauce into macaroni.  Ready to serve or transfer into a greased baking dish, top with bread crumbs  and bake, uncovered at 375 degrees for up to 30 minutes.

Sunflower Seed Tossed Salad

1 1/2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

1/4 tsp. pepper

5 oz.  Romaine lettuce

1/4 cup Craisens

2 Tbsp. Sunflower seeds

1/4 cup Croutons

1/4 cup shredded carrots

Prepare salad dressing by combining the first six ingredients.  Toss with remaining ingredients and serve.