CUB GRUB - Fun Food

Million Dollar Macaroni and Cheese Casserole

Make 6 servings.

9 slices seeded rye bread, crust removed
2 cups grated Jarlsberg cheese
1 cup uncooked elbow macaroni
2-3/4 cups milk
4 large eggs
1 teaspoon salt
4 tablespoons melted unsalted butter

Cut bread into 1-inch cubes. Cover the bottom of a 2-quart baking dish with a layer of bread cubes.  Top with a layer of Jarlsberg cheese and then a layer of macaroni.  Repeat, ending with cheese, until all the bread, cheese, and macaroni are used up.  Combine milk, eggs, and salt and beat until well blended.  Pour egg mixture into the baking dish and top with melted butter.  Cover and refrigerate at least 8 hours or overnight.  Bake at 350 degrees for 50 minutes or until firm.

Million Dollar Pound Cake

Ingredients:
1 pound margarine at room temperature
3 cups sugar
6 eggs at room temperature
4 cups flour
3/4 cup milk at room temperature
3 teaspoons vanilla

1. Cream margarine & sugar for 5 to 10 minutes. Add eggs one at a time, beating well after each egg. Add vanilla. Add a little over half the flour, beating continuously, then add all of the milk. Beat mixture, then add the rest of flour, beat again. Stir 1 minute.

2. Transfer to a loaf pan and bake at 300°F for about 1 hour. Let cool before serving. Can be made ahead and refrigerated for the next day's dinner.

Mamie Eisenhower’s Fudge
(also called Million Dollar Fudge by former president Richard Nixon)

12 Oz. Semisweet Chocolate Bits

12 Oz. German Sweet Chocolate, Broken Into Pcs.

One Pint Marshmallow Cream

Two Cups Shopped Walnuts

One Can (13 - Oz.)Evaporated Milk

Four And One-Half Cups Sugar

Two Tablespoons Butter

Pinch Of Salt

In a large bowl, combine chocolate bits, sweet chocolate, marshmallow cream and chopped nuts. Reserve.  In a saucepan, over medium heat, combine milk, sugar, butter and salt. Bring to boil, stirring constantly. for six to seven minutes. Pour the boiling milk and sugar mixture over the reserved chocolate-nut mixture, and beat until the chocolate is melted and the fudge is creamy. Pour fudge mixtures into buttered 9 x 9 inch pan, and let cool at room temperature for a few hours or overnight, before cutting into squares. Store in tin box or other airtight container. Makes about (5) pounds of fudge. Enjoy!!