Chicken Cheddar Rice Bake

2 Tbs margarine
2 Tbs flour
2 chicken bullion cubes
1 cup milk
8 oz cubed cooked chicken
1 cup slice mushrooms
2 cups cold cooked rice
4 oz shredded cheddar cheese

Melt margarine, and blend in flour and bullion.  Gradually add milk, stirring until mixture comes to a boil.  Remove from heat.  Add chicken and mushrooms.  Put rice in a non-stick 8" pan.  Spoon chicken mixture over the rice and sprinkle evenly with cheese.  Bake at 350 degrees for 30 minutes.

Beer Bread

3 1/2 cups all purpose flour
3 Tbs sugar
1 Tbs baking powder
1 1/2 tsp salt
12 ounces beer
1 egg, beaten

Adjust oven rack to lower-middle position, and pre-head to 375 degrees.  Mix flour, sugar, baking powder, and salt in a large bowl.  Add beer and stir with a fork until combined.  Turn dough onto a floured surface; knead quickly to form a ball.  Place bread on a baking sheet and confidently slit an X on the top with a serrated or very sharp knife.  Brush loaf with egg wash.  Bake until golden brown, about 45 minutes.  Transfer to wire rack to cool.

Baked Macaroni and Cheese

Provided by Pat Hays (1998)

1 package (8 ounce) of elbow macaroni
1/4 cup of butter or margarine
1/4 cup of flour
1 tsp salt
1/8 tsp pepper
2 cups of milk
2 cups (8 ounces) shredded cheddar cheese
1 tomato, thickly sliced (optional)

Preheat oven to 375 degrees.  Cook elbow macaroni until done, drain.

Melt butter in a medium saucepan, remove from heat, and stir in flour, salt, and pepper.  Gradually stir in milk, and heat until boiling.  Reduce heat and simmer for 1 minute.  Remove from heat.

Stir in 1 1/2 cups of cheese and macaroni.  Pour in 1 1/2 quart casserole.  Arrange tomatoes over the top (if desired).  Sprinkle cheddar cheese over the top.

Bake 15 minutes until cheese is golden brown.

Cheesy Spaghetti Bake

Provided by Judy Heiney

1/2 pound ground chuck
1/2 cup chopped onion
1 2/3 cups of prepared spaghetti sauce with mushrooms
6 ounces of spaghetti
2 tablespoons of margarine
4 tsp flour
1/4 tsp salt
3/4 cup of undiluted evaporated milk
1/3 cup of water
1 cup of shredded american cheese
2 tbs grated parmesan cheese

Brown ground chuck and onion in a frying pan, drain, and add spaghetti sauce.  Break spaghetti into thirds, cook, drain, and add to spaghetti sauce mix.

Melt butter in a small saucepan, add flour and salt.  Slowly add evaporated milk and water.  Cook over medium heat until thickened.  Add 1/2 cup of american cheese and parmesan cheese.  Stir until the cheese is melted.

Spread half of the spaghetti sauce mix in a 10x6x2 inch baking dish.  Spoon all of cheese sauce over the spaghetti mix.  Top with remaining spaghetti mix, and top with remaining 1/2 cup of american cheese.

Bake at 350 degrees for 15-20 minutes.