Baked Mac & Cheese

This is a recipe from a Newfoundland cookbook that used to belong to my grandmother Mary Durnford. Sorry for the weird measurements........it's how it was in the cookbook.....

25 ml margarine

25 ml flour

2 ml salt

0.5 ml pepper

350 ml milk

250 ml grated cheddar cheese

1 ml Worcestershire sauce

1 ml prep mustard

250 ml macaroni

75 ml bread/cornflake crumbs

25 ml cheddar cheese

Boil pot of water, cook uncooked macaroni noodles and set aside. In pot melt your margarine and stir in your flour, salt and pepper. I don't measure the salt and pepper......just put what I like in. Pour in your milk and continue to stir over medium heat until sauce begins to thicken. Once thickened remove from heat and stir in Worcestershire sauce, mustard and cheddar cheese.....again I add a little extra cheese :) Once your cheese has melted mix noodles into sauce and pour into casserole dish. Top with buttered crumbs and cheddar cheese. I personally use cornflake crumbs and mix with a little melted butter. Bake at 400F for 20-25 minutes.

All mixed up.....waiting for topping

Ready for the oven.....

Curried Chicken Pita Bites

1 cup finely diced cooked chicken

1/2 apple finely chopped

1/4 cup craisins

1 celery stalk, chopped

1 green onion, thinly sliced

1/3 cup mayo

1 tsp curry powder

12-15 mini pitas

Mix all ingredients together and then stuff into pitas. I slice them half way and open like a pocket and fill. Enjoy!!!

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Pad Thai

Ingredients

• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon white wine vinegar
• 2 tablespoons oyster sauce
• 3 tablespoons white sugar
• 1/8 tablespoon crushed red pepper flakes
• 2 cups bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, chopped
• 1 lemon, cut into wedges

Directions

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, oyster sauce, sugar (pre mix vinegar,sugar and oyster sauce)and red pepper flakes. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Add in green onions and peanuts. Mix and serve.

Charlotte's Curry Chicken

1 cup white sugar

3/4 cup ketchup

3 Tbsp. worcestershire sauce

1 tsp paprika

1 tsp garlic powder

1 tsp dry mustard

1-2 tsp curry powder

1-2 tsp black pepper

Preheat oven to 350 degrees.

Mix all the ingredients in a pot. Simmer on low heat for 5 minutes. While sauce is simmering take 4 chicken breasts ( bone in or boneless work) and put in baking dish (corningware ones). Pour sauce over and cover. Bake for 30 minutes covered. Take cover off, spoon sauce over top and back for another 30 minutes uncovered. Serve with rice.