I've been feeling guilty about pimping my business on here. A girl's gotta earn money, but still. I'm not saying I'm removing the link or anything drastic. But I thought I'd add content. The section most sorely in need of an update is my recipe section.

So I thought I would move from Capitalist Pig to Commie Pinko Liberal:

Last week, as some of you know, I worked the Buster : Sugartime airing in the Twin Cities. And I downloaded some recipes that were related to the episode (I think they were from Amaze, the sponsor of the event). So I'm posting them. Primarily because the Macaroni and Cheese sounded good:

BAKED MACARONI AND CHEESE

3 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1/2 teaspoon paprika
3 cups milk
1 teaspoon salt
3/4 pound wagon-wheel pasta (rotelle), or other shaped pasta
1 tablespoon Worcestershire sauce
10 ounces extra-sharp Cheddar cheese, shredded coarse
(about 2 3/4 cups), or more to taste
1 cup coarse fresh bread crumbs

Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
In a 6-quart kettle bring 5 quarts salted water to a boil for cooking pasta.

In a heavy saucepan melt butter over moderately low heat and stir in flour and paprika. Cook roux, whisking 3 minutes and whisk in milk and salt. Bring sauce to a boil, whisking and simmer, whisking
occasionally, 3 minutes. Remove pan from heat.

Stir pasta into kettle of boiling water and boil, stirring occasionally, until al dente. Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce and 2 cups Cheddar.

Transfer mixture to prepared dish. Macaroni and cheese may be prepared up to this point 1 day ahead and chilled, covered tightly.

In a small bowl toss remaining 3/4 cup Cheddar with bread crumbs and sprinkle over pasta mixture.

Bake macaroni and cheese in middle of oven 25 to 30 minutes, or until golden and bubbling, and let stand 10 minutes before serving.

Serves 8 Children.
Gourmet, May 1995

BAKED BEANS with MAPLE SYRUP
The beans need to soak in water overnight,
so start this recipe at least a day ahead.

1 pound dried pinto beans (2 1/4 cups)
12 bacon slices (about 8 ounces), cut into 1/2-inch pieces
8 cups water
1 1/3 cups chopped onion
1 cup ketchup
1/3 cup pure maple syrup
1/4 cup apple cider vinegar
1/4 cup dry mustard
2 tablespoons mild-flavored (light) molasses
2 bay leaves
1 1/2 tablespoons finely chopped garlic
1 teaspoon salt
1 teaspoon ground pepper

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain beans; set aside.

Preheat oven to 350°F. Cook bacon in heavy large pot until crisp, about 8 minutes. Add beans and all remaining ingredients to pot. Bring to boil.

Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. (Can be made 1 day ahead. Cover and chill. Bring beans to simmer before serving.)

Makes 8 side-dish servings.
Bon Appétit, June 1998