Creamy Stovetop Mac ‘N’ Cheese

Bring two quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm tot he bite. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted. Stir int he egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring the remaining milk and cheddar, until the mixture is hot and creamy, about five minutes. Season with salt and pepper to taste.

1# boneless, skinless chicken
2 tsp olive oil
8 oz fresh button mushrooms
1 tsp bottled minced garlic
1 tsp dried Italian seasonings
1/2 cup dry white wine
1 can diced tomatoes
1 can chicken broth
8 oz pasta- egg noodles, macaroni, or orzo

Heat oil. Slice mushrooms and add to the skillet. Add garlic. Cut chicken into bite size pieces and add to the skillet. Add seasoning. Cook for three minutes. Add wine and cook stirring constantly for one minute. Add tomatoes with their juice, broth, 1/2 cup water and pasta. Bring to a boil and press pasta down into the liquid. Cover and cook at moderate boil for seven to nine minutes, stirring once.

Stroganoff Skillet

1 lb ground beef
1- 10 ¾ oz can cream of mushroom soup
3 c wide egg noodles (uncooked)
1 c sour cream
1 c beef broth,
½ c water

Brown ground beef in a large skillet over medium heat; drain and return meat to skillet. Gradually add soup and remaining ingredients. Bring to a boil; cover. Reduce heat and simmer for ten minutes or until noodles are tender. Makes four to six servings.