Renee's Cheesy Rice

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Serves 4

Ingredients:

1 Cup Rice
8 Slices Cheese
1/2 Cup Butter
1/2 Cup Milk
1 TBSP Dried Chives

Method:

1. Cook rice according to directions on package.
2. In another medium saucepan, melt butter on low.
3. Add milk and chives, and stir constantly until hot.
4. Add slices of cheese one at a time until softened, then stir until they are completely melted and the sauce is smooth.
5. Stir in rice and serve.

Renee's Mac & Cheese

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Serves 4

Ingredients:

180g Elbow Macaroni
8 Slices Cheese
1/2 Cup Butter, softened
1/2 Cup Milk
1/4 tsp Salt

Method:

1. Cook macaroni according to instructions on the package, drain and set aside.
2. In the same pot you used for the macaroni, melt butter on low heat.
3. Add milk, then stir in slices of cheese one at a time until they soften.
4. Keep stirring until the cheese is melted and the sauce is smooth.
5. Add macaroni and stir through.

Renee's Twice Baked Potatoes

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Serves 4

Note: You'll want to start this recipe early in the day.

Ingredients:

4 Large Baking Potatoes
1/2 Cup Butter, Softened
1/2 Cup Milk
1 Tbsp Dried Chives
1/2 tsp salt
1 Cup Shredded Cheddar
Paprika

Method:

1. Wrap potatoes in foil and bake in the oven at 250 C for about 1 hour.
2. Remove potatoes and allow them to cool completely.
3. Preheat oven to 180 C.
4. Cover a baking pan with baking paper.
5. Cut potatoes in half long ways.
6. Scoop potato out of the skin, putting the potato in a medium bowl and the skin on the baking pan. Leave enough potato in the skin so that the skin doesn't break (about 1/4 inch).
7. Add butter, milk, chives, and salt to potatoes in the bowl and using a mixer, mix on medium until well combined.
8. Stir in cheese and spoon into potato skins.
9. Sprinkle the tops with paprika, then bake about 30 minutes or until the tops begin to brown slightly.

Renee's Veggies with Cheese Sauce

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Serves 4

Ingredients:

Fresh or Frozen Veggies
8 Slices of Cheese
1/2 Cup Butter
1/2 Cup Milk
1 TBSP Dried Chives

Method:

1. Steam veggies
2. While veggies are steaming, melt butter in a saucepan on low heat.
3. Add milk and chives.
4. Add slices of cheese one at a time and let them soften before adding the next and stir until smooth.
5. Serve with sauce poured over veggies.