Entree / Vegetarian: Macaroni and Cheese

From Jackie Schuler

Ingredients
2 cups dry macaroni (or other pasta shape)
4 teaspoons minced onion
6 Tablespoons butter or margarine, divided
3 Tablespoons flour
2 cups milk
1 teaspoon Dijon mustard
2 cups shredded (8 oz) extra sharp Cheddar cheese (reserve some for top
½ cup dry bread crumbs

Directions
Cook pasta. Preheat oven to 350 degrees. In a medium skillet over medium high heat, sauté the onion in 3 Tablespoons butter. Stir in the flour and mix well. Stir in the milk. Cool until slightly thickened. Add the mustard, salt, pepper and cheese. Do not boil. Mixture will curdle if the heat is too high. Pour mixture into a 3 quart dish. Top with reserved cheese and bread crumbs. Dot with remaining 3 Tablespoons butter. Bake for 20 minutes.

Entree / Vegetarian: Thai Sesame Noodles

From Kristy Carey

Ingredients
1 bottle Kraft Light Asian Toasted Sesame dressing (to taste)
2 Tablespoons soy sauce
2 Tablespoons crunchy peanut butter
2 Tablespoons. honey
1/2 teaspoon crushed red pepper
1 lb box of thin spaghetti, cooked, drained
1 cup shredded carrots
4 green onions, sliced
1/2 cup chopped cilantro

Directions
Mix soy sauce, peanut butter, honey, and crushed red pepper. Mix in dressing. (More peanut butter, honey, or soy can be added.) Pour mixture onto cooked pasta and toss. Toss in carrots, green onions, and cilantro.