Oven 350°

2 Cups dried macaroni
3-4 Cups shredded cheese of choice

White sauce
4 Tablespoons butter
4 Tablespoons flour
2 Cups milk
salt to taste (optional)

Cook macaroni according to package directions.

Melt butter over medium-low heat. Add flour and stir for 3-5 minutes. Add milk in slowly, and stir until thickened. (I’ve found the sauce thickens much quicker if you heat the milk beforehand, either on the stove or in the microwave.) Add salt if desired and remove from heat.

In a baking dish, add a thin layer of sauce to the bottom. Add a thin layer of macaroni, followed by a layer of cheese and another layer of sauce. Repeat layers as desired, finishing with a layer of cheese. Bake uncovered for 25 minutes.

serves 6

1½ lb. fresh scallops
1 Cup dry white wine
¼ Cup snipped parsley
½ tsp. salt
2 Tbsp. butter
4 oz. sliced mushrooms
2 chopped shallots or scallions
3 Tbsp. butter
3 Tbsp. flour
½ Cup half and half
½ Cup shredded Swiss cheese
1 Cup soft bread crumbs
2 Tbsp. butter, melted

If scallops are large, cut into smaller pieces. Put scallops, wine, parsley and salt into saucepan. Add just enough water to cover the scallops and heat to boiling. Reduce heat and simmer uncovered about 8 minutes, until scallops are done. Remove scallops with a slotted spoon, reserving liquid. Boil reserved liquid until reduced to one Cup. Strain and reserve.

Melt 2 tbsp. butter in saucepan. Sauté mushrooms and onion until tender. Remove from pan. Melt 3 tbsp. butter in pan; stir in flour. Cook on low heat until smooth and bubbly. Add reserved liquid. Cook and stir one minute. Stir in half and half, scallops, mushrooms, onions, and 1/4 Cup cheese. Heat through.

Toss bread crumbs in melted butter. Put scallop mixture into lightly buttered ramekins. Sprinkle with bread crumbs and remaining cheese. Broil until bread crumbs are toasted, about 3-5 minutes.

CHICKEN BREASTS IN LEMON CREAM SAUCE

6 chicken breast halves, boned and skinned
salt and pepper
1 cube butter
2 Tbsp. dry sherry
2 Tbsp. grated lemon peel
2 Tbsp. lemon juice
1 Cup heavy cream
2 tsp. cornstarch
grated Parmesan cheese

Lightly salt and pepper chicken breasts. Melt butter in skillet and sauté chicken until cooked through, turning to cook on all sides. Place chicken in oven-proof serving dish.

Add sherry, lemon peel and lemon juice to butter in skillet. Stir cornstarch into cream and then slowly add it to skillet mixture, stirring constantly. Pour over chicken. Sprinkle with Parmesan cheese and broil until golden brown.

Doubleplusgood when served over pasta.