Macaroni and Cheese

1 lb macaroni, uncooked
1/2 cup (1 stick) butter, melted
2 cups of shredded Kraft Mexican Style Cheese
2 cups half-and-half
8 ounces velveeta cheese, cubed
2 eggs, lightly beaten
1/2 teaspoon seasoning salt
1/4 teaspoon of black pepper

Butter the bottom and sides of a 9 x 13 glass dish. Set aside.
In a large pot, bring 2 quarts of water to a boil. Add macaroni and 2 tablespoons salt and return to a boil. Boil until tender.
Drain and return to the pot.
Pour melted butter over the noodles
Mix well.
Add 1 1/2 cups of the Mexican Style Cheese along with all of the velveeta cheese.
Mix well until the cheese begins to melt.
Add the half and half, eggs, salt and pepper.
Mix well.
Pour the macaroni mixture into the prepared baking dish.
Sprinkle with the remaining Cheese.
Bake for 30 to 35 minutes or until edges begin to brown.

Drunken Pot Roast

3 to 4 pound chuck roast or eye of round roast
1 12-ounce can of beer
1 envelope Italian dressing mix
Place all ingredients in the crockpot and cook until tender

Chicken and Dumplings

Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water
Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. Cut deboned chicken into bite sized pieces.
Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk with a mixer.  Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated, serve.

Tomato Gravy

If you have fried bacon pour out all the grease except for about 3 or 4 tablespoons and place on the burner.
Turn the heat down to a low medium and start adding your flour. Add enough flour to soak up all the grease and brown. You should have a dough like mixture.Add water slowly a little at a time and mash into the flour dough with a fork. Add enough water until you have a thick gravy. Keep stirring and mashing the lumps out of the gravyNow add your tomatoes and stir. Adjust the thickness of the gravy by adding water if it is to thick or a little flour if it is to thin.Serve over some home-made biscuits

7-Up Cake

 regular box lemon cake mix
1 4-serving size box of instant lemon pudding mix
1 bottle (10-oz) 7 UP soda
3/4 cup cooking oil
4 eggs, separated

Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans; set aside.

Combine the cake mix, instant lemon pudding mix, 7 UP, cooking oil, and egg yolks in a medium mixing bowl. Beat the mixture for two minutes.

In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.

Pour into the prepared cake pans and bake for 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for a couple of minutes. Remove from the pan and cool completely on wire racks.

FILLING:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1 stick butter
1 tsp vanilla
1 small can crushed pineapple, drained
1 can coconut

In a medium saucepan combine the butter, evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring frequently, for 10 to 12 minutes until thickened. Remove from the heat and add the vanilla, crushed pineapple, and coconut.

Place one cooled cake layer on serving plate and top with the 1/3 of the filling. Top filling with the second cake layer; top with another 1/3 of the filling. Add the last cake layer to the top and top it with the last of the filling.

Spoon Bread

8-oz creamed-style corn
8-oz whole-kernel corn
8-oz sour cream
1 egg
1 stick butter, softened
1 pkg (box) Jiffy cornbread mix

Preheat oven to 350 degrees and grease a glass baking pan. Mix all the ingredients together in a bowl using a spoon (not a mixer!). Pour into the baking pan and bake at 350 degrees for 30 minutes.

Lemon Pie

1 prebaked 9-inch pie crust
2/3 cup all-purpose flour
1 cup sugar
1/8 tsp salt
2 cups hot water
2 egg yolks, beaten, reserve the whites to make meringue
1 tbsp butter
1/3 cup bottled lemon juice or the juice of one lemon with the rind grated

Preheat oven to 350 degrees.

Mix the flour, salt, and sugar together in the top part of a double boiler pan. Add the butter and 1/3 cup of the water. Stir to blend. Add the egg yolks and mix in well. Set the pan on top of the bottom which has hot water. Add the remaining water and the lemon juice. Cook, stirring constantly, over the hot water until the mixture is thickened. Pour the filling into the prepared pie crust. Top with meringue and bake until the meringue is browned. Cool completely before cutting.