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Recipes from the Central Village Homemakers


Jeri Carroll

2 c. skim milk

2 Tbs. cornstarch

1 tsp. Dijon mustard

¼ tsp. each, salt and hot pepper sauce

4 oz. light Velveeta (1-c. cut-up chunks)

8 oz. (2 c.) cooked macaroni or any pasta

1 c. chopped tomatoes (I used drained canned)

¼ c. sliced scallions or onions

Chopped ham or crumbled cooked bacon, optional

Cook pasta. Add onions last three minutes of boiling. Drain. Whisk milk and cornstarch in pan used for boiling pasta. Bring to a boil over medium heat; whisk often. Stir in mustard, salt and hot pepper sauce until blended. Reduce heat to simmer and continue to cook until thickened. Stir in cheeses until melted. Stir in pasta, onion and scallions. May add ham or bacon at this time. Heat through.



Donna Browder

1 can salmon (6½ oz.)

2 c. saltine crackers, coarsely crushed

1 can cream corn (14 oz.)

1 c. grated Cheddar cheese

¼ c. milk...

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