Creamy Fettucine with Molly McButter

From the Molly McButter carton my Aunt Loraine cut apart.

• 4 oz. fettucine, uncooked
• 4 oz. Neufchatel cheese (lighter style or cream cheese)
• 1/3 cup skim milk
• 1 cup sliced mushrooms
• 1/2 cup sliced green onions
• 1 1/2 teaspoon flour
• 1/8 teaspoon black pepper
• 3 tablespoons Molly McButter
• 1/2 teaspoon chopped parsley

Cook noodles according to package directions, omitting the oil and salt. Menawhile in a non-stick saucepan, heat the Neufchatel cheese and milk over low heat to melt the cheese. Mix until smooth. Add mushrooms, onions, pepper, and flour. Bring to a boil, lower heat and simmer until mushrooms are cooked. Toss hot noodles with sauce. Sprinkle on Molly McButter. Toss lightly and garnish with parsley.

Serves 4.

Per Serving:

220 calories
8 g. fat
25mg cholesterol
530mg sodium
28g carbohydrate
8g protein

Mom's Macaroni and Cheese

Taken from an unidentified newspaper article.

• 3/4 pound elbow macaroni
• 2 eggs
• 1/2 cup milk
• 1 (24 slice) package American cheese
• 2 tablespoons butter or margarine
• Bread crumbs (optional)

Preheat oven to 400°. Boil macaroni for 5 minutes. Rinse with cold water and drain well.

In a 9 X 13 inch oven-proof casserole, beat eggs and milk. Cut cheese slices into quarters and add to mixture. Add macaroni, stirring well with fork to distribute.

Dot top with margarine or butter. Sprinkle with bread crumbs, if desired. Bake in oven for 1 hour, or until brown.

Serves 6 to 8.