MINI-MENUS: Macaroni chicken and a crusty roll

Macaroni Chicken

1 (10.75 oz.) can condensed cream of mushroom soup, undiluted

1/2 cup chicken broth

1/2 cup milk

1/4 cup half-and-half cream

1 1/4 cups cubed cooked chicken

1 cup uncooked elbow macaroni

1 cup shredded Cheddar cheese

1 celery rib, diced

2 hard-cooked eggs, chopped

1/4 cup dry bread crumbs

1 Tbsp. butter, melted

 In a large bowl, combine the soup, broth, milk and cream. Stir in the chicken, macaroni, cheese, celery and eggs. Transfer to a greased 3-qt. baking dish.

Cover and bake at 350 for 30 minutes. Combine bread crumbs and butter; sprinkle over top.

Bake, uncovered, 15-20 minutes longer or until macaroni is tender. Let stand for 5 minutes before serving. Makes 5 servings.

Crusty Rolls

1 (.25 oz.) pkg. active dry yeast

1 cup warm water

2 Tbsp. shortening

1 Tbsp. sugar

1 tsp. salt

3 1/2 cups all-purpose flour

2 egg whites

Cornmeal

In a mixing bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into 24 pieces and shape into balls.

Sprinkle greased baking sheets with cornmeal. Place rolls 2 inches apart on baking sheets. Cover and let rise until doubled, about 30 minutes.

Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425 for 10-11 minutes or until golden brown. Makes 24.