- 1 can cheddar cheese soup
- 1/2 c milk
- 1 tsp Worcestershire sauce.
- 2 hot dogs
Heat Oven to 375F.
Cook as directed 7 oz elbow macaroni.
Spread drained macaroni in 10"x6" baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top. Bake 25 minutes.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.