Thanksgiving From Your Kitchen

Kitchen Collection
Gainesville Outlet Mall
4321 IH-35 North, Suite 460
Gainesville, TX 76240
940-665-4175
http://www.kitchencollection.com

Mexican corn salad
Judy Barker

2 bags of regular frozen defrosted
one white chopped onion
one bell pepper chopped
mix all together
2 cups of cheddar cheese
mix again
1 cup of mayo
mix again
add a bag of Frito's right before you serve

Great Mac and Cheese
Barbara Ford
1-24 oz pkg of Skinner large Elbow Macaroni
1- 2lb Box of Velveeta Cheese
1 pkg shredded Velveeta Cheese
1 egg
1 cup of milk
2 tbsp butter or margarine
1 tsp salt
paprika
Butter Buds

In a large pot bring water to a rapid boil, adding salt. Add pasta, stir and return to boil. Cook uncovered stirring constantly to prevent sticking for about 25-30 minutes or until pasta is fluffy. Drain well.
In a bowl, stir enough milk into the 2 cups of Velveeta cheese, melt. Add melted cheese and butter to pasta and mix well.
Add a little at a time.
Mix 1 up milk and one egg together. Add to pasta. Sprinkle shredded cheese on top with a little paprika and Butter Buds if desired.
Bake at 350 degrees covered 25-30 minutes then uncover 5-10 min.


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