Microwave Mac'N'Cheese Quick Cooking September 1999

Ingredients:

2 cups uncooked elbow macaroni
2 cups hot water
2 tablespoons butter or margarine
1/4 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/3 cup all-purpose flour
11/2 cups milk
2 cups shredded cheese

Directions:

In a 2 qt microwave-safe dish, combine the first seven ingredients. Cover and microwave on high for 3/12 minutes stir Cover and cook at 50% power for 4 minutes or until mixture comes to a boil, rotating a half turn once. Combine flour and milk until smooth; stir into macaroni mixture. Add cheese Cover and cook on high for 6-8 minutes or until the macaroni is tender and sauce is bubbly rotating a half turn once and stirring every 3 minutes.

This recipe was easy to make in the microwave and the mustard added a lot of flavor.

Black Bean and Mango Salsa - Our Best Bites

Ingredients:

1 (15.5-ounce can black beans, rinsed and drained
1 medium mango, peeled and diced (about 1 cup)
1/2 cup diced red onion (about 1/2 medium onion)
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 medium avocado, diced

Directions:

1. In a large bowl combine the black beans, mango, red onion, and cilantro.
2. In a small bowl combine lime juice, vinegar, sugar, garlic powder, salt, and pepper. Stir to dissolve the sugar and then pour over black bean mixture. Cover and chill in the refrigerator for at least an hour.
3. When ready to serve, gently fold in avocado. Season with additional salt and pepper to taste.

We served this Salsa on Tourteas when the missionary's came and they enjoyed it
I also enjoyed it to I enjoyed the chopped fresh cilantro and the fresh lime juice.