hosted by Laverne Diede & Rhonda Fitterer
Ground Beef Macaroni Casserole
- 1 package (7 oz.) macaroni
- 1 lb. ground beef
- 1 medium onion, chopped
- 1 can (15 oz.) Italian tomato sauce
- 1 egg
- 1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
- 1 1/2 cups milk
- 2 Tbsp. butter, melted
- 1 Tbsp. minced fresh parsley
- 1 cup shredded cheddar cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Strin in tomato sauce; heat through. Drain macaroni; transfer to a greased 13×9-inch baking dish. In a small bowl, combine the egg, soup, milk, butter, and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese. Bake uncovered, at 350 degrees for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Waffle Cookies
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 egg
- 1 tsp. vanilla extract
- 1 cup plus 2 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup flaked coconut
- 1/2 cup chopped cashews
- 1/2 cup miniature semisweet chocolate chips
- Powdered sugar, optional
In a large bowl, combine the sugars, butter, egg, and vanilla. Combine the flour, salt, and baking soda; gradually add to sugar mixture. Stir in the coconut, cashews, and chocolate chips. Drop batter by tablespoonfuls 1 inch apart onto a preheated waffle iron coated with cooking spray. Bake for 1-2 minutes or until golden brown. Carefully transfer cookies to wire racks; cool completely. Dust with powdered sugar if desired.
