To Market...To Market...

Since I teach Foods classes at CHS, I stop at the supermarket nearly every morning. I park in this lot that is adjacent to the hospital's lot. This is my daily reminder of how much I appreciate my good health. About 2 1/2 years ago I was there, in that hospital, attached to an IV pole, for 10 days. Every morning, I woke at my usual time...and I'd walk laps around the unit. See the window up by the Avera St. Lukes sign? That is the 5th floor window where I stood to look down...on this parking lot...watching people scurry into the store as a part of their routine. And I actually missed it...the hustle and bustle of the early morning supermarket. And what did I buy? Yesterday...

Easy Macaroni and Cheese

1/2 lb. elbow macaroni

8 oz. process cheese spread (look for the lower fat option)

1/2 c. green pepper, chopped

1/4 c. onion finely chopped

1 tsp. butter

1 c. evaporated fat-free milk

1/4 tsp. pepper

1/2 c. dry bread crumbs

1 tsp. butter

Cook macaroni, drain and set aside. Cut cheese into cubes and set aside. In a saucepan, saute green pepper and onion over medium low heat in 1 tsp. butter about 2 minutes. Stir in evaporated milk and cheese cubes. Cook, stirring constantly until cheese is melted and mixture is well blended. Stir in the pepper. Combine cheese mixture with cooked macaroni in a greased casserole dish. Mix gently. Pour melted butter over breadcrumbs and sprinkle over casserole. Bake at 350 degrees for 20 minutes, or until hot and bubbly.