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ral ingredients that are high in calcium.
Bright-macaroni and cheese 2 cups elbow macaroni 2 T. butter or margarine 1/4 cup chopped onion 1/2 cup chopped green pepper 2 T. flour 2 cups milk 1 tsp. salt 3/4 tsp. dry mustard 3/4 tsp. hot pepper sauce 2 cups (8-oz.) shredded sharp Cheddar cheese 1 tomato, peeled, seeded and chopped Cook macaroni according to package directions; drain. In medium saucepan melt butter. Add onion and green pepper; cook until tender. Blend in flour. Gradually stir in milk. Add salt, dry mustard and hot pepper sauce. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add cheese and stir until melted. Remove from heat. Stir in tomato and macaroni. Turn into greased 1 1/2- to 2Lquart baking dish. Bake at 350 degrees 20 to 25 minutes. Makes 4 to 6 servings. Salmon-filled avocado mold 2 env. unflavored gelatin Water 2 cups (2 or 3) diced avocados 1/2 cup lemon or lime juice, divided
1/2 tsp. Worcestershire sauce 1/4 tsp. salt 1/8 tsp. bottled hot pepper sauce 1/4 cup mayonnaise 1/2 cup sour cream 1 can (15 1/2-oz.) salmon 1/2 cup each chopped celery, green onion and parsley Lettuce leaves Soften gelatin in 1/2 cup cold water; dissolve in 1/2 cup boiling water. Cool. In food processor or blender, combine avocado, 1/4 cup lemon juice, Worcestershire sauce, salt, hot pepper sauce and gelatin mixture; process until smooth. Fold in mayonnaise and sour cream. Pour into oiled 1-quart ring mold. Chill about 3 hours or until firm. Drain salmon; break into chunks. Toss lightly with celery, green onion, parsley and remaining 1/4 cup lemon juice. Chill. Unmold avocado ring on lettuce-lined platter. Spoon salmon mixture into center of ring. Makes about 6 servings.
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