BAKING MIX

Recipe from: Sandra Lee

6 cups flour
3 tbsp baking powder
1 tbsp salt
3/4 cup shortening

Combine all dry ingredients, then add shortening and mix until about cornmeal consistency. Use a food processor to simplify.

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.