Grand America Macaroni & Three Cheeses

The Grand America Hotel
Executive Chef Phillip Yates

1 qt. Heavy Cream
16 slices White American Cheese
½ cup Sour Cream
2 Tbsp. Dijon Mustard
½ tsp. White Pepper
1½ tsp. Kosher Salt
½ lb. Elbow Macaroni cooked and cooled
Shredded Beehive White Cheddar

In a sauce pan bring heavy cream to a simmer. Add cheese slices one at a time into the cream and stir until melted. Add sour cream, Dijon mustard, white pepper and salt. Fold in desired amount of cooked macaroni and cook until heated. Remove from heat and fold in preferred amount of Beehive cheese & Parmesan to taste.

Frappe

Grandma Blackburn

Maggie loves Frappe so much she asked Grandma to help her write the recipe down so we can make it at home.

1 large box Lime Jell-O
2 cups boiling water
3 cups sugar
8 cups milk
7-Up

Dissolve Jell-O in boiling water and add sugar. Cool. Add milk. Freeze. Mush up and add 7-Up.

YUM, YUM, YUMMO!!

Cheesy Chicken & Rice Casserole

Campbell's

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Serving Suggestion:
Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.

Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.