Homemade Macaroni and Cheese and Homemade Chicken Soup Recipes - By: fiona dewitt

Homemade Macaroni and Cheese

Ingredients:

2 3/4 cups dry elbow macaroni

4 tablespoons butter

4 tablespoons flour

2 cups milk

2 heaped cups shredded Cheddar cheese

1/2 teaspoon dry mustard

Pepper to taste

Tomato slices

Parmesan cheese

Salt to taste

Directions:

1. Boil water and add salt to taste.

2. Add the macaroni and let cook.

3. In a different saucepan, liquefy the butter over low heat.

4. Add a little salt, pepper, dry mustard, and flour. Mix together and allow to cook for 1 minute.

5. Add the milk and stir constantly until it becomes thick.

6. Add the shredded cheese and keep mixing until smooth on very low heat.

7. When the macaronis is cooked, remove and drain.

8. Grease a 2 quart casserole dish and pour in macaroni.

9. Pour cheese sauce evenly over macaroni continuously stirring for even distribution.

10. Spread the top with slices of tomato.

11. Sprinkle with Parmesan cheese, salt, and pepper.

12. Bake at 350ºF for 25 minutes, uncovered.

Tip:

You may add other things to your recipe like sausage for a uique flavour.

HOMEMADE CHICKEN SOUP

Sometime or another you must have had or even tasted chicken soup. In fact, a lot of persons trust chicken soup to aids in remedying illnesses such as the flu. If ever a time you need to make it yourself, here’s how to do so:

Ingredients:

½ chicken, about 2 1/2 pounds

2 ribs celery, chopped

1 pound pumpkin

2 large carrots, chopped

1 medium turnip, diced

1 small piece thyme

1 medium onion, chopped

1 medium sweet pepper, chopped

1 small hot pepper

2 stalks escallion, crushed

1 clove garlic, minced

2 quarts water

1/2 pound sliced carrots

2 medium Irish potatoes, diced

1 cup pigeon peas

1 sachet chicken noodles

Directions:

1. Cut chicken into chunks and place in a large pot with water and pigeon peas to boil.

2. When the water starts bubbling vigorously, add 2 chopped celery and the 2 chopped carrots.

3. Cover and simmer until the chicken and peas are half cooked.

4. Next, add pumpkin, Irish potatoes and turnip to the pot.

5. When the chicken is fully cooked add your sachet of chicken noodle soup together with thyme, escallion, garlic, sweet pepper and hot pepper.

6. Simmer for approximately 10 minutes and your soup is ready to serve.

Tips:

There is no need to use salt because the noodles will supply that flavour to the soup.

You may include dumplings if you prefer.

Do not allow the hot pepper to burst in the soup.

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