Rachel Ray's Mac & Cheese

1 tablespoon vegetable oil or extra virgin olive oil
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups white cheddar cheese, shredded
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Preparation
Pre-heat broiler.Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

Mom's Fried Rice

4 c. long grain rice, cooked, cooled
2c. diced ham
5 eggs
1/4 c. copped green onion
olive oil
season salt and pepper to taste
+/- 3 tbsp. soy sauce
In med bowl, whip 5 eggs to froth. In 1 tbsp. oil, cook eggs. Return to bowl and mince finely, set aside. Add 2 tbsp. oil to wok, brown meat and green onion. Add to meat and onions , rice, eggs, soy sauce and spices. Stir fry for 8 minutes. Serve.

Hearty Beef Stew

2 lbs extra lean stew meat or round steak, cubed
2-3 c. beef bouillon
1 onion, chopped
1 clove garlic, (or equivalent in garlic powder)
1 1/2 teas. season salt
1 tbsp. lemon juice
1 teas. sugar
2 teas. Worcestershire sauce
1/2 teas. pepper
2 teas. paprika
2 bay leaves
1/8 teas. allspice
4 carrots, peeled and cut
4 good sized potatoes, peeled and cubed
1/4 c. flour
Combine beef, bouillon, spices in crock pot and cook on low all day. 2 Hrs before serving, turn to high, remove bay leaves, and vegetables. Simmer 1-2 hrs or until vegetables are tender. Pour 1/2 c. water and 1/4 c. flour into a shaker and blend. Pour into stew and stir until thickens. At this point adjust the liquid and spice to personal taste. Enjoy!
This meal can be made in stove top. Brown the meat first and you may need to add water and significantly shorten cooking time to app. 2 hrs.

Apple Oat Bran Muffins

1 box Oat Bran Cereal
1/4 c. packed br. sugar
2 Tbsp. baking powder
1/2 c. raisins
1/2 c. dried cranberries
1 c. skim milk
2 eggs (or 4 egg whites)
1/4 c. oil
3 med. apples, grated
1/2 c. nuts (opt.)
1 Tbsp. cinnamon
1 1/2 c. apple juice concentrate
Combine all ingredients. Fill muffin tins with paper cups. Fill cups to level with batter. Bake 425 degrees for 17 min.

Mealeen's Banana Bread

Combine and set aside:
1c. mashed ripe banana
1 tsp. lemon juice
Cream:
1/2 c. shortening
1 c. sugar
2 eggs
Add banana mixture
Add:
1/2 tsp. salt
1 tbsp. baking powder
2 c. flour
Pour into greased and sugared bread pans.
Bake 350 degrees, 60 min.

Pecan Pear Muffins

3 c. flour
2 c. sugar
2 teas. baking soda
1 teas. cinnamon
1/2 teas. salt
2 eggs
1 c. oil
1 teas. vanilla extract
4 c. chopped and peeled ripe pears
1 c. chopped pecans
In large bowl, combine flour, sugar, baking soda, cinn. and salt. In another bowl, combine eggs, oil, vanilla; stir into dry ingr. just until moist. Fold in the pears and pecans. Fill paper-lined muffin cups 2/3 full. Bake 350 degr. for 20-30 min.
*Good with an additional strussel topping

Scalloped Corn

4 c. freash or frozen corn
3 eggs, beaten
1 c. milk
1 c. crushed saltines, divided
3 Tbsp. butter, melted
1 Tbsp. sugar
1/4 teas. onion powder
Salt and pepper to taste
In large bowl combine all ingr. except 1/4 c. salines. Transfer to 1 1/2 c. baking dish. Sprinkle with remaining saltines. Bake uncovered, 325 degr. for abt. 1 hr. on until knife comes out clean.