Onion Rings

I promised Tim and Katrina that I would post this recipe just for them, so here it is.

Sliced onions
flour

Batter:
1/4 c. oil
1 egg
1/2 tsp. salt
1 1/2 tsp baking powder
1 c. milk

Coat sliced onion with flour, then batter, then flour, then batter (repeat 3-4 times or so until thick coat appears, then as batter gets thicker you don't have to repeat quite so often) ending with the batter on the last coat before putting into oil. Then deep fry. Heat the oil to just medium-low to medium so that it will cook the onions on the inside. Cook on one side until golden brown, then turn and cook on the other side until golden brown. They are really good with homemade fry sauce too.

Macaroni and Cheese

Soooo yummy!

INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart
casserole.

Cook Macaroni until barely done or not quite done. Strain and return to pan.

In a small pan, melt 1 cube butter and dump into macaroni

Add half and half,1 ½ cups shredded cheese, velveta and eggs to the macaroni

Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2
cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.


Nutritional information: 798 calories, 49.3 grams of fat, 28.6 grams
saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates,
27.7 grams protein, 1.8 grams fiber

Speedy Chicken Nachos

These are a great appetizer, or even good for dinner if you have bigger sides.

Speedy Chicken Nachos

2 pouches (7 oz. each) Canned Chunk Chicken Breast
1 package (1.25 oz.) taco seasoning
1 bag (14 oz.) tortilla chips
1 bag (16 oz.) shredded Mexican cheese blend
1 can (10 oz.) diced tomatoes and green chilies, well drained
1 can (4 oz.) sliced black olives, drained

Using a fork, mix chicken with half the package of taco seasoning in a bowl until chicken is shredded and coated with seasoning. use less seasoning for a milder flavor or more for a spicier flavor. Arranged chips on a cookie sheet and cover generously with shredded cheese. Top with well-drained tomatoes and chilies and seasoned chicken. Broil on top rack of oven about 3 minutes or until cheese bubbles. Remove and top with drained olives. Serve with your favorite toppings. Makes 6-8 servings.