Recipes

Baked Macaroni & Cheese

  • 4 Tablespoons butter
  • 3-1/2 cups macaroni (uncooked)
  • 1 teaspoon salt4 cups milk
  • 1/2 pound of shredded cheddar cheese
  • Mix together in a greased 9×13 pan.
  • Bake uncovered at 350 degrees for 1 hour.


Crock Pot recipe for Mac and Cheese

  • 1 box of elbow macaroni
  • 4 cups of shredded cheddar cheese
  • 12 ounces evaporated milk
  • 1 1/2 cups milk
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp pepper

Cook pasta according to box.  Combine macaroni, 3 cups of cheese, milk, evaporated milk, eggs, salt and pepper in a greased crock pot.  Cover with remaining cheese and cover and cook on low for 5-6 hours.


Baked Ziti

  • 3 cups (8 oz) Ziti, uncooked
  • 3/4 lb ground beef or sausage
  • 3 cups (about 28 oz jar) spaghetti sauce
  • 1-3/4 cups (15 oz) ricotta cheese
  • 2 cups (8 oz) shredded mozzarella cheese, divided
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • grated parmesan cheese

Heat oven to 350 degrees F.  Cook pasta according to package directions for 8 minutes, drain.  Meanwhile, in large skillet over medium heat, brown meat until thoroughly cooked; drain.  Stir in spaghetti sauce; simmer 10 minutes.  In small bowl, stir together ricotta cheese, 1 cup mozzarella cheese and seasonings; set aside.  Toss hot pasta with meat sauce.  In 13×9x2 baking dish, spoon one-half of the pasta mixture; spread cheese mixture over top.  Layer with remaining pasta;  sprinkle with remaining mozzarella & parmesan cheese.  Cover loosely with foil, bake 25 minutes.  Remove foil, bake 5 minutes or until hot and bubbly.


Supreme Pasta Salad

  • 32 ounces rotini, fusilli, or shell pasta
  • 1 bottles  (16 ounces)  Italian or ranch-style salad dressing
  • ½ cup McCormick® Salad Supreme Seasoning
  • assorted raw vegetables (tomatoes, carrots, broccoli or red onions)
  • Pepperoni and cheese cubes can also be added

Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well. Place pasta in large salad bowl, add dressing and seasoning, and toss gently to  coat. Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently. Cover and refrigerate at least 4 hours.


Chili

  • 1 or 2 cans kidney beans
  • 1-1/2 lb ground chuck
  • 1 large onion, chopped 1 cup
  • 2 cloves garlic, minced
  • 1 medium green pepper
  • 1 can (1 lb, 12 oz) whole tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can condensed beef broth (or bouillion cube in 1 cup boiling water)
  • 3 Tablespoons chili powder
  • 2 Tablespoons leaf oregano, crumbled
  • 1 Tablespoon ground cumin
  • 1 Tablespoon salt

Brown meat slowly in its own fat in a large kettle or dutch oven and then drain fat.  Brown onion, garlic and green pepper, separately, drain fat and add to meat.  Add tomatoes with liquid, tomato paste, broth, chili powder, oregano, cumin and salt.  Stir, breaking up tomatoes with wooden spoon.  Bring to a boil.  Cover and simmer, stirring occasionally, 1 hour.  Add kidney beans and heat until serving temperature.

Bring to game in crockpot.