ucepan with chicken, carrot, celery and onion; bring to a boil
Blend butter, flour and cream cheese to make a soft dough
For the Macaroni and Cheese Sauce Base: Melt butter in
elted, whisk in flour and cook for about 1 minute, until
Prepare mac and cheese according to package directions. Adding sausage, onion, and bell pepper during last 5 minutes of macaroni cooking time.
Drain pasta and veggies.
Then add seasonings once it is all put together.
Boil macaroni and strain.
Combine tomato soup with sugar, butter, milk, Worcestershire and cheese mix in saucepan and heat until butter melts.
Add macaroni and stir all ingredients.
Serve and enjoy.
Cooked hot dogs may also be added.
emove any grit and chop.
Cook
Begin by boiling water for mac and cheese.
While that boils, saute
Combine flour and salt in large bowl. Gradually
Heat water for macaroni.
While water heats, dice onion and celery.
In large skillet, cook ground beef, onion and celery until meat is no longer pink.
Add tomatoes (with liquid), corn, and taco seasoning to meat mixture and let simmer.
While meat simmers, prepare mac and cheese as directed.
Combine meat mixture with mac and cheese, mixing well.
Serve with sour cream.
In medium bowl, combine mustard, onion, margarine and poppy seed.
Do not separate rolls first.
Split entire roll package horizontally and spread each side with mustard mixture.
Cut ham and cheese into squares to fit individual rolls.
Put one of each on each roll, then top with other half of roll package.
Separate rolls and return to original aluminum pan.
Cover with foil and heat at 325\u00b0 for 20 to 25 minutes.
Can be made ahead and frozen. Do not heat until ready to serve.
Serves 8 to 10 persons.
Mix margarine, onion flakes, poppy seeds and Worcestershire sauce in pot.
Let melt.
Cut in half party rolls.
Add ham slices and cheese slices.
Brush melted mixture on top.
Bake at 350\u00b0 for 15 minutes or until browned.
Make the macaroni and cheese: bring a big pot of
an. Cook ground pork, stirring, for about 10 mins, or until
Combine margarine, onion, poppy seed and mustard in small bowl; set aside.
Slice each roll in middle; spread proceeding mixture on each side of roll.
Place ham and cheese between bread. Bake at 350\u00b0 for 15 minutes or until cheese has melted.
Saute onion.
Add mustard, poppy seed and Worcestershire sauce.
Mix well and add to softened (not melted) butter.
Cut rolls horizontally and spread mixture on bottom half of rolls. Layer diced ham and cheese on top of mixture.
Replace tops of rolls and wrap in foil.
Bake for 30 minutes at 350\u00b0.
Makes 36 rolls.
Slice entire rolls in half.
Put spread of margarine and seasonings (mix together and let set in refrigerator until spreading consistency) on both sides of rolls.
Add ham and cheese. Bake, covered, at 350\u00b0 until cheese melts.
Cut rolls in
half.
Add diced ham and cheese.\tPut top half of rolls
back on.\tMelt margarine and add other ingredients. Spoon over the
top of rolls.
Cover with foil.
Bake at 350\u00b0 for 15 to 30 minutes.
Mix
margarine, Worcestershire sauce, mustard, onion and poppy seed.
Spread
over
both\tinsides
of
rolls.
Place in baking pan
placing one slice of ham and one slice of cheese on bottom half
of
roll.
Place top half on this and bake at 350\u00b0 until cheese
begins
to\tmelt.
(Ham and cheese slices cut to size of roll.)
Melt 1/2 stick oleo in a 9 x 13-inch pan.
Mix together onion and potatoes and put in pan.
Heat mushroom soup and cheese.
Pour over potatoes and onion.
Top with corn flakes and drizzle with melted butter.