Macaroni Salad for 30

3 pounds spiral macaroni (cooked per instructions on the box)
2 cups shredded carrot, chopped (2 large carrots)
1-1.2 cups red onion, chopped (1 large red onion)
1-1/2 cups bell pepper, seeded and chopped (1 large green pepper)
1-1/2 cups cucumber, seeded and diced (1 large cucumber)

DRESSING:
1 cup white vinegar
1-1/2 cups sugar
2-1/3 cups mayonnaise
2/3 cup milk
1/2 teaspoon salt

Directions:
In an extra-large bowl, combine all salad ingredients. In a medium mixing bowl, combine all dressing ingredients, stir to combine, and add to the salad ingredients. Mix gently. Cover the bowl tightly. Refrigerate at least 12 hours or overnight before serving. Makes 30 1-cup servings.

Notes:
This will serve a crowd. Make the recipe lighter by using skim milk and by substituting fat-free mayonnaise for up to 2 cups of the mayonnaise in the recipe.

Macaroni and Cheese for 25

2 pounds elbow macaroni
2 quarts milk
3/4 cup butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1-1/2 teaspoons dry mustard
2 pounds (2 quarts) sharp Cheddar cheese, grated
1 medium onion, grated
2 teaspoons Worcestershire sauce

Directions:
About 1-1/2 hr. before serving: In large pot, cook macaroni as label directs; drain. Meanwhile in microwave, heat milk until very hot (do not boil). In large saucepan, melt butter. Stir in flour, salt, and mustard; cook for ten minutes, stirring often. Stir in heated milk; cook until thickened, stirring constantly. Add cheese, onion, and Worcestershire; stir gently until cheese is melted. Remove from heat; stir in macaroni.

Start heating oven to 400°. Pour macaroni into greased pan(s)and bake, uncovered, for 30 minutes. Let stand about 5 minutes before serving. Makes 25 servings.

Notes:
If you're feeling cheap, you can substitute Velveeta or a store-brand substitute for the cheddar. It will still be good, but it's better with cheddar. When using Velveeta, I decreased the milk to 6 cups and added 2 cans Campbells Nacho Cheese soup. This turned out good, and I had many requests for the recipe. Half a recipe will fill a 9x13" baking dish, or the full recipe will make two full 9x13" dishes.

Old Fashioned Macaroni and Cheese

1 pound elbow macaroni 2 tablespoons butter or margarine 2 tablespoons flour 2 cups milk

1/4 teaspoon black pepper 1/4 teaspoon salt 2-1/2 cups shredded sharp cheddar cheese, divided

Directions:
Cook macaroni according to package directions, until elbows are tender but firm. Drain and set aside. Meanwhile, melt butter over medium heat in a heavy saucepan or skillet. Add flour and blend well; cook until bubbly and slightly browned. Add milk a bit at a time, stirring to remove lumps. (Remove from heat if necessary.) Cook until mixture thickens. Add salt and pepper. Stir in 2 cups cheese. Pour cheese sauce over cooked macaroni; gently stir until all the elbows are coated. Pour macaroni and cheese into a 2-quart baking dish. Bake 20 minutes or until heated through in a 350° oven. Remove from oven, top with remaining shredded cheese, and return to oven for five more minutes. Serve immediately. Serves 6.

Homemade Noodles

1 egg
1 cup plus 2 tablespoons flour
2 tablespoons water
1/2 teaspoon salt

Directions:
Beat the egg. Add salt and water and beat until well combined. Add flour to make a very stiff dough. Knead 3 minutes. Cover and let stand 30 minutes. Roll paper-thin and spread on a clean cloth to dry. Roll loosely like a jelly roll and cut the roll into 1/8-inch rounds. Unroll each round and spread on a rack to dry thoroughly. Drop into boiling beef or chicken stock, and cook 12 to 15 minutes.

Notes:
This recipe is attributed to Elayne Underwood of North Platte, Nebraska, in an old Rebekah Lodge cookbook from there. It's very similar to my mother's noodle recipe, except that my mother broke the egg and then used half the eggshell to measure the water.

Thai Pineapple Pasta Salad

3 cups corkscrew pasta, cooked and drained 1 (20-oz.) can pineapple chunks, drained 1 cup chopped green pepper 1/2 cup coarsely shredded carrot 1/2 cup rice wine vinegar 1/4 cup vegetable oil

2 tablespoons soy sauce 1 teaspoon garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon black pepper 1/4 teaspoon hot pepper sauce 2 tablespoons chopped cilantro

Directions:
Combine cooked pasta, pineapple, green pepper, and carrot in a large bowl and set aside. Combine remaining ingredients together in a small bowl and blend well. Pour liquid mixture over pasta mixture and toss lightly to coat.

Notes:
For extra flavor, add 2 tablespoons toasted sesame seeds and 2 teaspoons sesame oil.

Quick Lasagna

1 pound ground beef
3-1/2 cups (32-oz. jar) thick spaghetti sauce
1-1/3 cups water
2 cups (15-oz. tub) ricotta cheese
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 eggs
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
8 ounces lasagna, uncooked

Directions:
1. Brown the ground beef in a large heavy saucepan over medium heat. Drain the beef and add the spaghetti sauce and water. Simmer over low heat for about ten minutes, stirring frequently.

2. Combine the ricotta, parmesan, and mozzarella cheese, eggs, parsley, salt and pepper and stir together.

3. Pour 1 cup sauce in a 9x13" baking dish and spread evenly. Lay 3 pieces of uncooked lasagna evenly spaced over the sauce. Cover the lasagna with about 1-1/2 cups sauce. Spread half of the cheese filling over the sauce. Repeat layers of lasagna, sauce, and cheese filling. Lay another layer of lasagne over the top and spread the remaining sauce over the top.

4. Cover the pan with aluminum foil and bake for about one hour at 350°. Remove foil and bake about ten more minutes. Allow to stand for ten minutes before cutting. Makes 8 to 10 generous servings.

Notes:
Small curd cottage cheese may be substituted for the ricotta cheese.

My family loves this lasagna.

Homemade Macaroni and Cheese

2 cups elbow macaroni, uncooked 2 cups cubed American cheese 1-1/2 tablespoons parsley flakes 1-1/2 tablespoons pimientos 1-1/2 tablespoons onion, minced

1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 2 eggs 2 cups milk

Directions:
1. Cook macaroni according to package directions. Drain and rinse with cold water.
2. Preheat oven to 325°. Grease a baking dish.
3. Place macaroni in baking dish. Spread cheese cubes evenly over macaroni. Sprinkle parsley flakes, pimientos, and onion over top.
4. Beat eggs slightly and combine with milk and salt. Pour over the macaroni and cheese. Sprinkle with pepper and paprika.
5. Bake uncovered for 50 minutes or until cheese has melted and liquid has thickened.