The egg amount may be increased, don’t omit the milk that’s the secret to the best poached eggs!

INGREDIENTS:

3 eggs

water

1 tablespoon milk

1 pinch salt

INSTRUCTIONS:————————————

Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).

Add in cold water to a depth of 2-inches in the saucepan.

Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.

Holding the egg as close as possible to the simmering water break eggs one at a time into the water.

Simmer over very low heat for 5 minutes or until desired doneness.

Carefully remove eggs with a slotted spoon.

Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

1 pound Velveeta cheese, cubed

3 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (can use more)

2 cups milk or 2 cups half-and-half cream

2 tablespoons prepared yellow mustard (can use Dijon)

1 (8 ounce) package cream cheese, softened

1 to 2 tablespoon dried parsley

salt and fresh ground black pepper, to taste

TOPPING:

1 1/2 cups dry breadcrumbs

2 tablespoons melted butter

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a medium casserole dish.

For topping; in a bowl combine the breadcrumbs with melted butter; set aside.

In a large saucepan cook the macaroni until firm-tender; drain then immediately mix in the Velveeta cheese then set aside.

In a medium saucepan melt butter; add in the flour, garlic powder and cayenne; stir for 1 minute.

Add in the milk or half and half, mustard, cream cheese, salt and pepper and parsley, then stir until cream cheese is thoroughly combined and melted.

A then pour over macaroni mixture.

Season with salt and pepper.

Transfer to casserole dish.

Top with bread crumb mixture.

Bake for 30-40 minutes or until top is a light golden brown.

Test Kitchen Notes; if you prefer a thicker sauce whisk in 2 teaspoons of all-purpose flour into the cream

Servings 4

INGREDIENTS:

8 ounces uncooked penne or ziti pasta

2 tablespoons olive oil

2-1/2 cups cherry tomatoes, halved

1/4 teaspoon cayenne pepper(can use more)

2  garlic cloves, minced

1/4 teaspoon salt

3/4 cup light cream (such as half and half or 18% table cream)

6 to 8 tablespoons crumbled Gorgonzola cheese

4 cups packed fresh spinach

fresh ground black pepper, to taste

Servings 4

INGREDIENTS:

3 tablespoons unsalted butter (a little more won’t hurt)

1 1/2 pounds red-skinned potatoes, finely diced(can use frozen thawed hash brown potatoes)

2 teaspoons garlic powder

seasoned salt and freshly ground black pepper, to taste

cayenne pepper, to taste (optional)

2 to 3 tablespoons fresh minced parsley

8 large eggs

1 cup shredded cheddar cheese, divided

INSTRUCTIONS:————————————

Preheat the oven to 400 degrees F.

Melt the butter in a large cast iron skillet over medium heat.

Add the potatoes and cook, stirring occasionally until tender and brown (about 15 minutes) seasoning with seasoned salt, black pepper, garlic powder and cayenne about halfway through).

Stir in the parsley and remove from the heat.

Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each nest then season the eggs with white salt and pepper.

Bake until the egg whites are cooked and the yolks are still runny (about 10 minutes).

Sprinkle the cheese over the eggs and continue baking until it just melts (about 1 minute more).

Serve immediately.

For this potato salad the potatoes must be oven baked not boiled

Servings 8-10

INGREDIENTS:

5 pounds small unpeeled red potatoes, cubed

1 cup mayonnaise

1-1/2 cups sour cream

2-4 teaspoons prepared yellow mustard

1 teaspoon garlic powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 bunch green onions, chopped

3 dill pickles, chopped (hand-squeeze out excess moisture)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————

Place the unpeeled potato cubes on a large greased baking sheet; sprinkle lightly with white salt and pepper.

Bake uncovered in a preheated 425 degree F oven until the potatoes are just fork tender (baking time will depend on the size that you cut the potatoes).

Cool in pan, then transfer to a large bowl.

Mix in the bacon, cheddar cheese, green onions and pickles.

In a small bowl whisk the mayonnaise with the next 3 ingredients;  pour over the potato mixture and toss to coat.

Season with seasoned salt and black pepper, to taste

Serve immediately or refrigerate until ready to serve.