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Sunday, March 1, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Barbara Page
  • 8 oz. elbow macaroni, cooked and drained
  • 1/2 tsp. salt
  • 3 cups sharp cheddar cheese, shredded
  • 2 TBS cooking oil
  • 1/4 cup butter, melted
  • 13 oz. evaporated milk
  • 2 TBS onion, minced
  • 1 1/2 cups milk
Toss the cooked macaroni with the oil; add all remaining ingredients. Pour mixture into a lightly greased stoneware crock pot; stir well. Cover and cook on low heat 3 to 4 hours, stirring occasionally.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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