Cook 2 cups of elbow macaroni in boiling salted water till tender; drain.  In saucepan, melt 3 TBS butter; blend in 2 TBS all purpose flour, 1/2 tsp salt, and dash pepper. Add 2 cups milk; cook and still till thick and bubbly.  Add 1/4 cup finely chopped onion and 8 ounces cheddar cheese or […]

Adapted from ‘Spinach Rice Casserole’ in Mollie Katzen’s Moosewood Cookbook,  1977, published by Ten Speed Press, Berkeley, CA This casserole takes about 1 1/4 hour to prepare and serves 6 +. Prepare ahead of time:  2 cups raw brown rice cooked in 4 cups of water 2 pounds raw, chopped chard1 1/2 cups chopped onion2 […]

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