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Macaroni and Cheese

  Boil macaroni in 2 quarts of water seasoned with tiny pinch of saffron, salt and oil until tender, approximately 12 minutes. Drain and place in large mixing bowl. Stir in the cheeses, salt, pepper and milk. Blend thoroughly. Pour into a greased 2 quart baking dish and bake in preheated 375 F. oven for approximately 35 minutes, or until golden brown. Remove from oven and top with sliced olives and a few dashes of paprika. 8 ounces (2 cups) macaroni
Pinch of saffron
1/2 teaspoon salt
1 tablespoon butter or oil
1/2 cup sharp cheese, grated
1 cups white American Cheese, grated
1/3 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cups milk
Several dashes of Paprika
Sliced olives for topping (optional)

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groffs Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook $ 14.95 Add To Cart

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