Kfc Macaroni & Cheese

Ingredients
6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup cheddar cheese, shredded
2 tablespoons whole milk
1/4 teaspoon salt
Directions
1Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
3When the macaroni is done, strain it and then pour it back into the same pan, without the water.
4Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot.

KFC Corn

Ingredients
frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon msg
melted butter
Directions
1Cook the corn in hot salted water with a dash of milk till nice and tender.
2When it is done dip the corn in butter and sprinkle with the seasoning.

Grilled Zucchini

Ingredients
3 zucchini
1-2 tablespoon olive oil
1 onion
3 tablespoons japanese sesame seeds
2 tablespoons soy sauce
2 tablespoons butter
salt
pepper
Directions
1Peel and cut up zucchini and onion into bite size pieces.
2Pour olive oil into frying pan and heat on medium to high.
3After pan is heated, add the zucchini, onion, sesame seeds, soy sauce, butter, salt, and pepper.
4Grill until slightly tender and browned.
5Eat and Enjoy!

grilled vegetables

Ingredients
2 zucchini, sliced
2 yellow squash, sliced
1 green pepper, cut into cubes
1 red pepper, cut into cubes
1 lb mushroom, halved
1 onion, halved and sliced
2 cups broccoli florets
2 cups cauliflower florets
1/4 cup olive oil
1/4 cup melted butter
3 tablespoons fresh lemon juice
2 cloves garlic
1 tablespoon chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon oregano
salt, pepper
Directions
1layer 2 large sheets of heavy duty tin foil.
2add vegetables.
3combine dressing ingredients, drizzle over vegetables.
4fold sides of tin foil, seal tightly.
5grill covered over medium heat for 30 minutes, turning packet once.
6cut foil and serve.

Grilled Ham and Swiss Sandwich With Grilled Onions on Toast

Ingredients
2 slices deli style ham (the long ones work well)
1 slice swiss cheese
2 slices bread
1/3 cup onion, chopped
1 tablespoon butter or oil
1 lettuce leaf
2 slices tomatoes
3 slices pickles
1 teaspoon mayonnaise
1/2 teaspoon mustard
salt and pepper
Directions
1First, grill your onions to your liking in a pan with a small amount of oil. Put aside.
2Wash lettuce and have your sandwich fillings ready for assembly.
3On a hot plate, skillet, etc., place one slice of ham down, followed by swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted.
4While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper. Add top piece of toast, slice sandwich on the diagonal, throw on a plate with some potato chips and get busy (all the while wondering why you didn't go ahead and make that second one while you were at it!) -- back to the kitchen. These things ARE addictive. You've been warned!

Cheeseburger Joes

1 lb. lean ground beef
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup ketchup
4 hamburger buns
4 KRAFT Singles

BROWN meat in large skillet; drain.
ADD barbecue sauce and ketchup; mix well. Cook 5 min. or until heated through, stirring occasionally.
SPOON meat mixture onto bottom halves of buns; cover with Singles and tops of buns.

Sweet Pea and Tuna Salad

4 cups short pasta, such as shells or orecchiette
1 1/2 cups frozen peas, thawed
1 stalk celery, chopped
1/2 red onion, chopped
1/2 cup roughly chopped fresh flat-leaf parsley
2 6-ounce cans tuna, drained
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Directions

1Cook the pasta according to the package directions. Drain and rinse under cold running water.
2In a large bowl, combine the pasta, peas, celery, onion, parsley, and tuna.
3In a small bowl, whisk together the oil, vinegar, salt, mustard, and pepper. Pour over the salad and gently toss. Serve at room temperature or chilled.