This Mac & Cheese recipe is based on the Kraft 1920’s advertisement recipe found in magazines at that time. I updated it a bit to give it a bit more flavor zing!  Mom Hundt introduced me to a similar version when John and I first started dating. I have been in love ever since. My family is always happy when I make this for them, and yours will be too!  

• ¼ C. butter plus 1 Tbsp. butter
• 1 Tbsp. olive oil
• ¼ C. flour
• 1 Tbsp. minced white onion (Vidalia if possible)
• 1 tsp. minced fresh thyme
• 2 C. milk
• 1 tsp. salt
• Dash black pepper
• 3 C. sharp cheddar cheese
• 2 C. white cheddar cheese
• 2 C.  cooked and drained elbow macaroni 

On medium heat, melt 1 Tbsp. butter and olive oil. Add onion, fresh thyme until tender and light brown – stirring constantly to avoid burning. Add ¼ C. butter until melted, add flour, salt & pepper to make paste. While stirring, gradually add milk until mixed, then 2 C. of sharp cheddar and 1 C. of white cheddar cheese until melted and thickened. Add cooked macaroni until well mixed. Pour into buttered 1 ½ quart casserole dish. Sprinkle remaining 2 C. of cheese on top of macaroni. Bake at 350 degrees for 25 minutes. (You can vary the cheese for different tastes. Substitute Smoked Gouda or Pepper Jack, or other cheeses, for the white cheddar.)

Submitted by Gretchen Karslake 

Frozen puff pastry dough and frozen spinach makes this elegant dish quick and easy. It is a fabulous brunch dish, lunch, or great dinner for a guest who’s vegetarian. This dish is so yummy though, that non-vegetarians will love it as well.

• 2 Tbsp. unsalted butter
• 1 C. chopped onions
• ½ Tbsp. chopped garlic
• 1 10-ounce box of frozen chopped spinach (thawed)
• ¼ C. chopped green onions
• ½ C. grated Gruyere cheese
• ½ C. grated Parmesan cheese
• 2 large eggs, lightly beaten
• ½ Tbsp. dry bread crumbs (plain or seasoned)
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ tsp. ground nutmeg
• ¼ C. pine nuts (toasted)
• 2 sheets (1 box) frozen puff pastry – thawed overnight in the fridge
• 1 egg and 1 Tbsp water (for egg wash) 

Preheat oven to 375. Saute onions in butter over medium heat till tender (5-7 min.) Add garlic and sauté 1 more minute. Squeeze most of water out of spinach and place in bowl. Add cooked onion mixture, green onions, cheeses, bread crumbs, salt, pepper and pine nuts. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet covered with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1” border. Brush the border with the egg wash. Roll out the second sheet of puff pastry until its 1” larger than the first sheet. Place the second sheet over the spinach mixture and seal the edges of both sheets (using a fork). Brush the top of the pastry with the egg wash (but be careful not to let it drip down the sides as this will prevent the pastry from rising.) Make 3 slits in the pastry, sprinkle with salt and pepper, and bake for 40-50 min. (until the pastry is lightly browned). Serve immediately and enjoy!

This is a wonderful way to use leftovers in a delicious and simple dish! You can improvise as much as you want and can add other leftovers like green bean casserole or sweet potatoes - be creative!

Butter a deep 9” x 13” casserole dish. Preheat oven to 350 degrees.

• 4-6 C. mashed potatoes, seasoned
• 2-3 C. cooked turkey, diced
• 1 6 oz. can french fried onions
• 1 6 oz. sage stuffing mix - dry - do not prepare
• 1 14 oz. can whole berry cranberry sauce
• 6-8 slices swiss cheese
• 1 can cream of mushroom soup
• 1 C. sour cream
• ¼ C. milk
• 2 tsp. poultry seasoning
• 1 C. gravy + ¼ C. white wine, heated
• OR
• 1 stick butter + ¼ C. of wine + 1/3 C. chicken broth, heated

Spread potatoes on bottom of dish, sprinkle turkey and half of stuffing evenly, on top. Spread cranberry sauce over turkey. Place cheese slices over cranberries. Whisk soup, sour cream, milk, and poultry seasoning together and pour over cheese. Sprinkle remaining stuffing mix and french fried onions on top. Pour gravy/wine or butter/wine/broth on top. Bake 45 minutes or until bubbly. Cool for 10 min. before serving.