hosted by Laverne Diede & Rhonda Fitterer
Au Gratin Macaroni & Ham
- 5 oz. elbow macaroni
- 1 Tbsp. butter
- 1/2 cup chopped onion
- 1 Tbsp. flour
- 1 cup milk
- 1 cup shredded Swiss cheese
- 1/4 tsp nutmeg
- 1/8 tsp cayenne pepper
- Salt & pepper to taste
- 2 cups chopped ham
- 1 cup thawed peas
Preheat oven to 400 degrees; grease 1 quart casserole dish. Cook macaroni until al dente; drain and set aside. In a sauce pan melt butter; add onion, cook for 1-2 minutes. Add flour to onions, stir until butter is soaked up. Slowly add milk, stir constantly; cook for 1 minute until sauce thickens. Remove from heat; add Swiss cheese; stir until melted, add nutmeg, cayenne pepper, salt and pepper. Stir in ham and peas; add to macaroni. Transfer to casserole dish; bake for 15 minutes until bubbly.
Chocolate Chip Crumb Cake
Cake
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 4 Tbsp. butter, softened
- 3/4 cup milk
- 1 egg
- 1 tsp vanilla extract
Topping
- 1 cup flour
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 cup mini chocolate chips
- 1/2 cup butter
- 2 tsp ground cinnamon
Preheat oven to 350 degrees; coat jelly roll baking sheet with cooking spray. In a large bowl, combine Cake ingredients. Spread evenly on prepared baking sheet. In a medium bowl, combine Topping ingredients using a fork or pastry cutter, until coarse crumbs form. Evenly sprinkle over batter. Bake 15-20 minutes, or until a toothpick inserted in center comes out clean. Let cool before serving.
