Thursday, June 16, 2011

Rigatoni and Ham Bake



  • 1 1/2 C Rigatoni or 3/4 C elbow macaroni
  • 1 C diced cooked ham
  • 3oz (3/4 C) shredded cheddar cheese, divided
  • 1 Tbsp butter
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 1/8 tsp dry mustard
  • 1 1/4 C milk
  • 1/3 C crushed potato chips
1. Heat oven to 350°F. Cook pasta according to package instructions. Drain.
2. In large bowl, combine cooked pasta, ham, and 1/2 Cup cheese.
3. In medium saucepan, melt butter. Blend in flour, salt, and mustard. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Combine sauce with pasta mixture. Turn into individual 2-cup casserole dishes. Toss remaining 1/4 Cup cheddar cheese with potato chips; sprinkle over top. Bake at 350°F for 20 to 25 minutes.


Robyn's notes: We've been making this recipe in my family since 1981. It's one of those very typical late-70s/early-80s casseroles, but we love it all the same.  My family always uses more cheese than is called for in practically any recipe, so feel free to go a little overboard on cheese.

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Wednesday, June 15, 2011

Chicken and Citrus Couscous Salad


  • 1 C orange juice
  • 2 tsp olive oil or butter
  • 3/4 C plain couscous
  • 6oz cubed fully cooked chicken breast (approximately 3/4 C)
  • 1/4 C dry roasted peanuts
  • 1/4 C mandarin orange segments, drained (or one "fruit cup" size)
1. In medium saucepan, bring orange juice and olive oil just to a boil. Stir in couscous. Remove from heat, cover, and let sit 5 minutes. Fluff with fork, transfer to a covered dish, and refrigerate.
2. In 10-inch skillet, heat chicken and peanuts for 4-6 minutes, or until chicken is browned.
3. Add chicken and peanuts to cooled couscous, top with mandarin orange segments.

Robyn's notes: the couscous does not need to be cold, just cooled. This is meant to be a quick dish for a warm day, and if the couscous is hot it makes the orange segments seem kind of gummy. I served this on a bed of baby spinach.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently