Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingredients

• 2 cups (475 ml) nonfat cottage cheese
• 3 tbsp (45 ml) parmesan cheese, grated
• 2 tbsp (30 ml) butter-flavored granules
• 1/2 cup (125 ml) evaporated skim milk
• 1/2 tsp (2 ml) chicken flavored boullion cubes
• 1/2 tsp (2 ml) dried basil
• 1/4 tsp (1 ml) ground black pepper
• dash of red pepper
• cooked fettucini

• Combine all ingredients except pasta in container of an electric blender.
• Process until smooth, stopping once to scrape down sides.
• Pour into a small saucepan; cook over low heat, stirring constantly, until thoroughly heated.
• Mix with cooked fettucini and serve.

Ingredients

• 2 oz (56 grm). margarine
• 1 lb (.5 kg). box elbow macaroni
• 6 cups (1425 ml) milk
• 1/4 tsp (1 ml). pepper
• 1/2 tsp (2 ml). salt
• 1-1/2 lbs (.7 kg). shredded cheddar cheese

• In 13 X 9 inch pan, melt margarine.
• Stir in uncooked macaroni until coated with margarine.
• Pour in milk.
• Sprinkle with salt and pepper.
• Add cheese.
• Baked uncovered at 350 degrees (175 C.) for 1 to 1 1/2 hours.