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With the way the temperature has been fluctuating for the past weeks, I’m not sure what direction I should be going with recipes.  How about a couple hot recipes for cooler weather, and for warmer weather.  That should cover it. These are also meatless recipes regardless of your choice of whether to eat meat or not. If you like pasta these recipes will cover that as well. I’ll start with cool weather foods.

One of our friends in the park asked if I had a special recipe for mac and cheese. I was quick to tell her that I didn’t. She wondered if I might have a recipe out of the ordinary. Her family was having a contest for the best mac and cheese dish, which they had to bring to be tested. So which recipe won first place?  This one of course!

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MACARONI AND CHEESE BAKE
2-1/2 c uncooked elbow macaroni
1/4 c. butter, cubed
1 – 12 oz. can evaporated milk
3 eggs, lightly beaten
5 slice process American cheese, chopped
1 c. sour cream
3/4 c. process cheese spread (Cheeze Whiz)
3/4 t. onion powder
1/2 t. seasoned salt
1/8 t. pepper
2-1/2 c. (10 oz.) shredded cheddar cheese, divided

Cook macaroni according to package directions.

Meanwhile, in a large saucepan, melt butter. Stir in next eight ingredients. Cook and stir constantly over medium heat for 3-4 minutes or until cheese is melted. Drain macaroni; toss with 2 cups cheddar cheese. Add sauce mixture and mix well.

Transfer to greased 9x13-inch baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown and bubbly. Makes eight servings.  Note:  Yes, it takes time to put together but it did win first place!

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This is a slow cooker recipe you will probably use again…especially if the weather stays cool.

VEGETABLE & PASTA ITALIAN-STYLE SOUP
4 c. vegetable broth, low fat and sodium if you prefer
1 – 15 oz. can diced tomatoes, undrained, low-sodium if you prefer
2 medium carrots, diced (3/4 to 1 c.)
2 medium ribs celery, diced (3/4 to 1c.)
1 medium onion, diced (2/3 c.)
2 medium cloves garlic, minced (about 1-1/2 t.)
1/2 t. each, dried oregano and basil leaves, crumbled
1/8 t. each, salt and pepper
1 c. uncooked whole-grain or regular elbow macaroni
3 T. shredded or grated Parmesan cheese

In a 3-1/2 to 4 qt. slow cooker, combine first 10 ingredients. Cook, covered, on Low for 8-10 hours or on  High for 5 to 6 hours. If using the Low setting, turn to high; cook additional 5 minutes. Quickly stir in macaroni and re-cover slow cooker. Cook for 20 minutes, or until macaroni is tender.  Serve sprinkled with Parmesan cheese.  Makes 8 servings, 3/4 c. per servings.

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And a warmer weather recipe.

ORIENTAL PASTA SALAD
2 c. dry rotini or shell pasta
2 c. each, diced fresh vegetables, such as carrots,  red peppers and pea pods
1 – 8 oz. can sliced water chestnuts, cut in halves
1 T. toasted sesame seeds, cooled

Dressing:
1/4 c. vinegar
3 T. canola or vegetable oil
2 green onions, sliced 1/2 – inch
1 clove garlic, minced
3/4 t. ginger
2 T. soy sauce, low-sodium, if you prefer
1 T. Dijon mustard

Cook pasta according to package directions; drain and set aside, keeping warm. In food processor or blender, combine all dressing ingredients; process until smooth.
In a large bowl, combine pasta and dressing. Toss well. Stir in vegetables and water chestnuts. Refrigerate several hours or overnight to allow flavors to blend. Before serving, toss with sesame seeds.  Makes 6 servings.  Note: Why toast sesame seeds? Lightly toasting seeds brings out the flavor. To toast seeds: Put them in a dry small skillet over medium-low heat, stirring until lightly browned. Turn out onto a small plate to cool. Makes 6 servings.

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And a warmer weather recipe.

SEASHELL AND 
CRAB SALAD
Salad:
2 c. uncooked shell pasta
2 c. cooked crab meat (I use artificial crab sticks
2 c. sliced cauliflowerets
1 medium zucchini, chopped
1/3 c. sliced green onions

Dressing:
1/2 c. mayo
1/2 c. Thousand Island dressing
1 T. lemon juice
1/4 t. pepper

Cook shells according to package directions; drain and cool. In a medium bowl, combine salad  ingredients with shells.  In a small bowl combine dressing ingredients, mixing well. Add dressing mixture to salad, mixing well. Cover and chill.  Makes 6  servings.

Thought for the Day: Compromise makes a good umbrella, but a poor roof.

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