Brown celery and onions in butter. Add flour and

Brown celery and onions in butter. Add flour and chicken broth and bring to a boil. Add milk and cream. Strain. Add peanut butter and simmer for 5 minutes. Season to taste. Yields 6 servings or 8 cups. Creamy Macaroni and Cheese 7 ounces elbow macaroni 2 cups cottage cheese 1 cup sour cream 1 egg, slightly beaten 3/4 teaspoon salt Dash of pepper 8 ounces sharp Cheddar cheese, grated Paprika Preheat oven to 350. Cook macaroni and drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add cheese and mix well. Stir in cooked macaroni. Pour into greased 4 quart baking dish. Sprinkle with paprika. Bake for 45 min- ( utes. Serves 8-10. Cheese Custard with Asparagus 2 cups milk 8 ounces Swiss cheese, diced 1/2 teaspoon salt ' 1/2 teaspoon Worcestershire ' Dash cayenne or white pepper 2 tablespoons butter or margarine

4 eggs 10 ounces frozen asparagust cooked and drained Preheat oven to 325. Scald milk! Reduce heat to low and add cheese, salt, Worcestershire, pepper and butter. Stir until cheese melts. Re; move from heat and cool. Beat eggs in a medium-sized bowl. Add cheese mixture gradually, beating constantly. Pour mixture into a wellbuttered 4-cup ring mold. Place; mold in a baking pan; add enough1 boiling water to come as high as the* mixture is in the mold. Cover mold* loosely with foil. Bake 40-50 minutes! or until a knife comes out clean.; Loosen custard carefully. Unmold; on a plate. Arrange asparagus in the; center of the ring. Serves 6. Baked Caramel Custard