Shook recipes

TWO CHEESE ZITI

3 c uncooked ziti or small tube pasta                                 Topping:
1 T butter                                                                          3 T dry bread crumbs
2 T flour                                                                            1 1/2 t butter melted
1/2 t salt                                                                            1/4 c shredded cheddar cheese
1/4 t pepper                                                                       3 T Parmesan cheese
1 3/4 c fat-free milk
3/4 c shredded cheddar cheese (fat free ok)
2 T Parmesan cheese

Cook ziti according to package directions.  Meanwhile, in a large nonstick skillet, melt butter.
Stir in the flour, salt and pepper until smooth; gradually add milk.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until melted.
Drain ziti; add to sauce and stir to coat.  Transfer to a shallow 1 1/2 qt baking dish coated with nonstick
spray.  Cover and bake at 350 for 20 minutes.

In a small bowl combine bread crumbs and butter; stir in cheeses.  Sprinkle over ziti.  Bake uncovered, for 5-10 minutes or until heated through and topping is lightly browned.
5 servings.


Here's one more that I really want to try soon:)

SWEET POTATO MINI-FRIES

1 lb sweet potatoes (about 2 small)
1/4 c extra virgin olive oil
1 t kosher salt

Preheat oven to 475.  Line rimmed sheet pan with parchment paper.
Cut the sweet potatoes crosswise on a slight diagonal in 3/8 in thick slices   Put the sticks in a mixing bowl
and combine thoroughly with the olive oil and 1 t salt.  Spread the sweet potatoes out in one layer on the
baking sheet, making sure to scrape all the oil and salt from the bowl

Roast for 20 min.Using a spatula, flip the sticks over and continue cooking flipping once or twice more until
the fries are nicely browned, about 10 min more.
Note:  they get crispy around the edges but stay moist in the middle.