BECHAMEL - White sauce

2 tbsp butter 1 tbsp flour
¼ tsp salt
1 cup milk

In a small heavy saucepan, melt 2 tbsp butter over low heat.

Blend 2 tbsp flour into the melted butter.  Add ¼ tsp salt.
Cook over low heat, stirring, for 4 to 5 minutes.  Cooking for this length of time will minimize flour taste.  Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

Thick: use 3 tbsp of butter and 3 tbsp of flour.  (Used for soufflés)
Thin: use 1 tbsp of butter and 1 tbsp of flour.  (Used for cream soups)
Heavy: use 4 tbsp of butter and 4 tbsp of flour.  (Used as a binder for croquettes)

Tips:

Standard Bechamel, after adding the milk, add 1 small onion studded with 3 cloves, a bay leaf and a grating of nutmeg.
Light stock, cream or combination may be used in place of the milk.
Add more flavor by seasoning with celery salt, nutmeg, a tsp of lemon juice, onion juice or sherry, or a few tbsp. of chopped chives or parsly.

SALSA CHICKEN AND RICE CASSEROLE

Recipe from: Taisha Stocking

Prep time: 15 minutes
Total time: 2 hours 15 minutes
1 can (10 oz) old el paso enchilada sauce
1 cup uncooked converted white rice
1 cup old el paso thick and chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained and rinsed
5 bone in chicken breast halves with skin
Heat oven to 325 F. Spray 13x9 inch glass baking dish with cooking spray. Reserve 2 tbsp enchilada sauce for brushing on chicken. In large bowl mix remaing enchilada sauce, uncooked rice, salsa, soup, and beans. Pour into baking dish. Cover tightly with foil.
Bake 1 hour uncovered. Brush chicken with reserved enchilada sauce.
Bake 1 hour longer or until chicken is fork tender.

ROAST SAUCE

Recipe from: Food Nanny

1 can cream of chicken/mushroom soup
1 package onion soup mix
1 tbsp soy sauce
1/3 cup brown sugar
3 tbsp apple cider vinegar
1 tbsp worcheshire
1 cup beef broth

Combine all ingredients and cook with roast.

OREO ICE CREAM SHOP PIE

Recipe from: Oreo Cookies and Cream Pudding Mix

1/2 cup hot fudge ice cream topping, divided
1 1/4 cups cold milk
1 graham pie crust
2 pkgs oreo instant pudding
1 tub cool whip topping, thawed, divided

Reserve 2 tbsp fudge topping; spread remaining topping onto bottom of crust. Top with 1/2 the cool whip. Freeze 10 min.  Beat milk and pudding mixes with whisk 2 min. Stir in remaining cool whip; spread over pie. Freeze 4 hours or until firm. Remove pie from freezer 15 min before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.

EASY CORN BREAD

Recipe from: Quaker Yellow Corn Meal

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.  Serve warm. 9 servings

Variation: Corn Muffins. Pour batter into 12 greased or paper-lined medium muffin cups.  Bake 15-20 minutes or until golden brown.

RICE KRISPY TREATS

4 tbsp butter
1 bag marshmallows (large or small work)
6 cups rice krispies cereal

In a large saucepan combine butter and marshmallows, stirring constantly until smooth.
Immediately stir in cereal and pour into a 9x13 pan, sprayed with cooking spray.
Let cool and serve. Store in airtight container.

Variation: Substitute fruity dino bites/fruity pebbles for part of the rice krispies cereal.  Makes a fruity variety of crispy treat.

OREO COOKIES AND CREAM CAKE

Recipe from: http://www.recipezaar.com/

1 white cake mix
1 1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich style cookies, with white filling
1 cup shortening
1 tbsp vanilla
2 1/2 cups powdered sugar
5 tbsp milk
2 oz semisweet chocolate
1 tsp shortening

Prepare cake mix according to package directions, using the water, oil and egg whites. Fold in crushed cookies.  Pour into 2 greased and floured 9 in round cake pans.  Bake in 350 degree oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean.  Cool for 10 minutes in pans on wire racks. Remove from pans and cool completely.
Beat 1 cup shortening and 1 tbsp vanilla for 30 seconds. Slowly add 2 1/2 cups sifted powdered sugar, beating mixture well.  Add 2 tbsp milk.  Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tbsp milk to make a spreadable frosting.  Fill and frost layers.
In a heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake.  Garnish with additional sandwich cookies if desired.
Makes 16 servings.