I baked mine at 400 for 30 minutes, and stirred every 10 minutes. Second time, I marinated them in garlic olive oil tosses with onion sea salt, overnite in refrig, so they cooked 40 or more minutes until they got crisp, cause they were chilled. Served them still warm, and crunchy and they were gone in 30 minutes. They do not keep their crispness overnite. Make they right before you want to serve them.

Beef tips with mushrooms is similar enough to boeuf bourguignon that no one could claim it isn't fancy enough for dinner among friends, but can be made without alcohol. It's easy and looks just lovely over egg noodles and sprinkled with fresh parsley. I don't even use a particular recipe for it anymore, but there are tons to choose from (I tend to just read dozens of recipes and combine them in some way that appeals to me.) I do prefer to incorporate some demi-glace in dishes like this, and I would definitely make sure to use it if wine is forbidden. Just like bouef bourguignon/beef burgundy, you don't have to time everything perfectly, as it does just fine sitting on the stove until you and your guests are ready to eat. Serve over egg noodles with a nice bread of your choice. The only caveat is that an inordinate number of people are die-hard mushroom-haters, so I'd hesitate to serve this to a crowd of unknowns.

delicious..... Macaroni and Cheese This is without a doubt in my mind the best Macaroni and Cheese you'll ever eat, so whip up a batch and invite me over. Ingredients 1 cup elbow macaroni 1 cup milk 2 tblsp margarine 1/4 tsp salt 2 tblsp flour 1 lb longhorn cheese Cook 1 cup elbow macaroni for 8 min. Drain and set aside. Make a medium white sauce using 2 tblsp of margarine, 2 tblsp of flour, 1 cup of milk and 1/4 tsp of salt. Melt the margarine(low heat), add all but 1/4 cup of milk and the flour. Add the flour to the remaining milk in a covered container and shake. Add to the mixture and stir continuously until it thickens - about 5 min. Add the macaroni Use a 1 lb longhorn cheese. Slice enough cheese for 3 layers in a 1.5 qt casserole dish. Cut the rest of the cheese in chunks and melt with sauce and macaroni. Starting with the cheese make layers of the cheese and macaroni in the casserole(cheese,macaroni,cheese,macaroni,cheese). End with a layer of cheese on top. Bake at 350 degrees, about 1 hour or until all the cheese is melted. ***************** MACARONI AND CHEESE Serves 12 8 tablespoons (1 stick) unsalted butter, plus more for dish 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or to taste 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese 2 cups (about 8 ounces) grated Gruye or 1 1/4 cups (about 5 ounces) pecorino Romano cheese 1 pound elbow macaroni Sour cream, for garnish (optional) 1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set the bread crumbs aside. 2. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a medium pot over medium heat. When butter bubbles, add flour. Cook, stirring, for 1 minute. 3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup pecorino Romano; set cheese sauce aside. 5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturerÂs directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different speeds; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup pecorino Romano, and bread crumbs over top. Bake until browned on top, 45 to 60 minutes. Transfer dish to a wire rack to cool for 5 minutes. Serve garnished with sour cream if desired. ************ super rich....... Macaroni and Cheese 2 cups Macaroni, elbow or other variety 1 cup grated/shredded cheddar cheese 1 cup grated/shredded Jack cheese 1 cup grated/shredded Colby cheese 1/2 cup butter 1 cup bread crumbs 1/3 cup flour 3 cups milk Cook macaroni per package instructions. Mix 3 types of cheese together. Melt 2 tablespoons butter in saucepan. Mix in bread crumbs and add 1/2 cup of cheese mixture. Set aside. Melt remaining butter, stir in flour to make a roux. Gradually stir in milk. Cook until it thickens. Add cheese mixture until it melts. Stir in Macaroni. Pour into a baking dish and top with bread crumb mixture. Bake at 375 degrees for 25 minutes.

. No Peek Casserole From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL