Page 47 - By His Hands We Shall Be Fed Test 2

LIGHT AND CHEESY BROCCOLI CASSEROLE (Low-Calorie)

Dona D. Shiflette

1 10-oz. pkg. frozen, chopped 1/2 C. Bisquick baking mix

broccoli, thawed and drained 2 eggs

86 T. sour cream 1 tomato, peeled and sliced thinly

6 oz. low-fat cottage cheese 1 oz. grated Parmesan cheese

Pam spray a 8x9x2” square baking dish. Spread broccoli in dish. Beat sour cream,

cottage cheese, baking mix and eggs with hand beater for 1 minute. Pour over broccoli.

Arrange tomato slices on top. Sprinkle with Parmesan cheese and bake at 350° until golden

brown, about 30 to 35 minutes. Let cool 5 minutes before serving. Serves 6.

MACARONI AND CHEESE PIE

Lou Anne Lindsay
1 C. cooked macaroni 4 saltine crackers

3 (or more) C. grated cheese 3/4 stick butter

3 eggs 1 tsp. salt

1 C. canned milk 1/4 tsp. pepper

Start in a buttered casserole with layer of grated cheese, then layer of macaroni,

crush crackers over macaron; dot with butter. Sprinkle with salt and pepper. Layer again.

Beat eggs with milk. Pour over the mixture. Bake at 375° until cheese and macaroni are set

around the sides of the casserole dish. Remove from oven and allow to set about 10 minutes.

CROCK POT MACARONI AND CHEESE

1¾ cu Lou Anne Lindsay

8 oz. macaroni, cooked and drained 1/4 C. melted butter or margarine

1 tall can Carnation milk 1 egg, beated

1 1/2 C. plain sweet milk Black pepper, to taste

1 tsp. salt 3 C. shredded cheese

Mix all ingredients together and pour in crock pot which has been greased with 2

tablespoons of margarine. Sprinkle 1/2 cup cheese over top. Cook for 3 hours 15 minutes on
low.