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    Baked Mac And Cheese

    1 cn (10 3/4 ounces) Condensed Cheddar Cheese Soup
    1/2 cn Milk
    1 ts Prepared Mustard
    1/8 ts Pepper
    2 c Hot cooked Elbow or medium shell Macaroni (1 1/2 c dry)
    2 ts Margarine or Butter, melted
    1 tb Dry Bread Crumbs

    In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.
    In a cup, combine margarine and bread crumbs. Sprinkle over casserole.
    Bake at 400 degrees F. 20 minutes or until hot and bubbling.
    Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.

    Beef and Rice Crisp

    1 lb Lean ground beef
    1 c Coarsely-chopped onion
    1/2 c Coarsely-chopped green pepper
    2 tb Ketchup
    1/4 ts Salt
    1/2 ts Dry mustard
    1 1/2 c Cooked rice
    1 c Milk
    1 (10 oz) can cream of Mushroom soup
    1 1/2 c Shredded Cheddar cheese
    1 ts Worcestershire sauce
    2 c Corn flakes, coarsely crushed
    3 tb Butter, melted

    Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top. Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. Bake in preheated 375 degree F oven 35 to 40 minutes or until hot and bubbly. Makes 6 servings.

    Beef And Scallop Saute

    2 tb Peanut oil
    1 ts Minced garlic
    1 lb Beef cut for stir fry
    1 pn Red pepper flakes
    3/4 lb Sea scallops
    1 pn Red pepper flakes
    1 1/4 c Sliced green onion
    1 tb Water
    1 pn Fresh ginger
    1 pn White pepper
    1 ts Salt

    Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.




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