Grandma's Kitchen

BREAD MACHINE CHEDDAR-PARMESAN BREAD

SMALL ONE-POUND LOAF

7 ounces warm water

2-1/2 tablespoons butter, softened

3-1/2 teaspoons sugar

1/2 teaspoon salt

1 teaspoon dry mustard

2-1/2 tablespoon grated Parmesan cheese

1-1/2 teaspoon paprika

1-1/4 cups grated Cheddar cheese

2-1/2 tablespoon minced onions

2-1/2 cups bread flour

2 teaspoons yeast

Add all ingredients to machine in order recommended by the machine manufacturer. Select "white" bread setting, and crust color desired.

POTATO BREAD FOR BREAD MACHINE

1-1/4 cups warm water (110 degrees), plus

2 tablespoons warm water (110 degrees)

3-1/4 cups bread flour

1/2 cup instant potato flakes

2 tablespoons dry milk

2 tablespoons white sugar

1-1/4 teaspoons salt

2 tablespoons vegetable oil

1-3/4 teaspoons active dry yeast

Place ingredients in the bread machine in the order suggested by the machine's manufacturer. Set machine to Light Crust.

This recipe yields a 1 1/2 pound loaf.

TURKEY PASTA PRIMAVERA

2 cups cooked turkey, cut in 1/2-inch cubes

1 tablespoon olive oil

1/2 cup chopped onion

4 large ripe tomatoes, coarsely chopped

1/4 cup chopped parsley

1 tablespoon basil

1/2 teaspoon salt

2 tablespoons grated Parmesan cheese

Freshly ground pepper

6 cups cooked spaghetti or linguini

4 garlic cloves, minced

Sautè garlic in oil until soft, but not brown. Add tomatoes, parsley, basil and salt and simmer 8-10 minutes. Add turkey to tomato mixture and heat through. Spoon over pasta and serve with Parmesan cheese and pepper to taste.

Notes: Variation: Substitute one 28-ounce can tomatoes for fresh tomatoes. Add to garlic mixture with parsley, basil and salt. Break up tomatoes and cook 10-15 minutes to allow sauce to reduce and thicken. Add turkey and simmer until heated through.

Serves 4.

ONE POT TUNA PASTA

8 ounces Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked

2-1/2 cups water

2 chicken bouillon cubes

1/8 teaspoon black pepper

1 teaspoon fresh basil leaves

4-ounce jar pimiento

9-ounce package frozen cut green beans

1 cup skim milk

4 ounces low-fat Cheddar cheese, grated

1 can white albacore tuna packed in water, drained

1/4 cup chopped fresh parsley

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally.

Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender.

Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.

Serves 4.

CREAMY CABBAGE SLAW

6 cups shredded cabbage

1/4 cup sliced green onion

1 cup mayonnaise (or Miracle Whip)

2 tablespoons sugar

2 tablespoons vinegar

2 teaspoons celery seed

1 teaspoon salt

Combine cabbage and green onion. Chill.

Blend mayonnaise, sugar, vinegar, celery seed and salt, stirring until sugar is dissolved. Chill.

Just before serving, toss mayonnaise mixture lightly with cabbage mixture.

Yield: 10 servings.