Tuesday, October 13, 2009

All Day Macaroni & Cheese

8oz. elbow macaroni, cooked & drained
4 cups shredded sharp cheddar cheese
12oz evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp pepper

Place the cooked macaroni in a 3.5qt slock cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add the remaining cheese and other ingredients to the macaroni and mix well. Sprinkle with the remaining cheese, then cover and cook on low for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking.

Apple Stuffed Chicken Breasts

"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."

Prep Time: 15 Minutes. Cook Time: 25 Minutes. Ready In: 40 Minutes. Makes 4 servings.

2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread
1 tablespoon butter

1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for

1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.