My daughter this morning came down with the virus that has been passed around her class for the last two weeks. She is feeling punky but has not lost her appetite. So I am pulling out my recipe for Dal, which is far and away her favorite dinner. Yum!

My kids love to eat this, and it is a great make ahead for busy days. For smaller families you can make the full recipe and freeze half (do it in two 8x8 pans instead of one 9x13) for another night.

Tuna Noodle Casserole

from Noreen Gilletz- The Pleasures of your Processor

1 package of Mac and Cheese (I like to use Annies Shells and Cheddar)

3 cups broad noodles (or a combo of small pasta, a good way to use up the ends of boxes)

1 onion

3 Tbs butter

1/4 lb cheddar cheese

3/4 milk

1 10oz can Cream of Mushroom Soup

2 7oz cans of tuna, drained

salt and pepper

Cook the pasta together in salted boiling water. Drain and return noodles to pan.

In processor„ process onion with a few on/off pulses. Then add the cheese cut into 1-inch cubes. Process until finely chopped. Add to noodles along with the remaining ingredients (including the cheese packet from the Mac and Cheese box). Mix well. Pour into a greases 9x13 pan. Can be refrigerated here and baked later.

Bake uncovered at 350F. for 35 minutes.

If freezing half, when you want to bake it, drizzle with a bit of milk (about 1/4 cup) and bake uncovered for 45-50 minutes.

Here is the other recipe I got from the paper, also the Hartford Courant. This one needed more tinkering but it came out great!

Salmon Chowder

1 onion, chopped

3 stalks celery, washed and chopped

3 medium Yukon Gold potatoes, peeled and diced

1 Tbs olive oil

2 cups water

2 Tbs butter

2 Tbs flour

1 12ox can evaporated milk

1 1/2 cups milk

1 15oz can salmon, bones and skin removed

salt and pepper

In a large pot, heat the olive oil. Add the onions and celery and cook until starting to soften. Add the potatoes and the water as well as a sprinkle of salt. Let cook until the potatoes are soft, about 15 minutes.

In a small saucepan, melt the butter. Add the flour to make a roux. Cook for a minute or two and then add to the soup pot followed by the evaporated milk and the milk. Stir well and let cook just at a simmer for about 5 minutes. Add the salmon and stir well to break up the big pieces. Do not let it boil. Cook for a few minutes and check for seasoning. Add salt and pepper as desired.

I served this with the Amish Pertzels and a big salad and it was a great hit, even with my pickiest eater (though she did need to sit on my lap before she would try it!).

I clip recipes from the newspaper all the time but rarely make them. This weekend I pulled out two recipes and had fun trying them. This one came from the Hartford Courant. It was delicious but needed salt, I have added a line for salt in the recipe.

Amish Soft Pretzels

1 1/3 cup warm water

1/4 cup brown sugar

1 Tbs dry active yeast

2 cups bread flour

2 cups all purpose flour

(add here 3/4 tsp salt)

clarified butter (I used Ghee that I use in my Indian cooking)

1 cup cold water

1 Tbs baking powder

kosher salt

In the bowl of a stand mixer combine warm water, sugar and yeast. Measure in both flours (here is where I would add salt). Use the dough hook to knead into a soft ball.

Cover bowl and let rest until doubled, about 1 hour.

Brush a baking sheet with clarified butter. In a small bowl mix cold water and baking powder. Preheat oven to 500F.

Cut dough into 4 sections and then each section into 8 pieces. Roll into a fat finger. Dip each finger in baking powder water and place on baking sheet (ok to pack them in). Let rest about 5 minutes then brush with more butter and sprinkle with kosher salt.

Bake in the hot oven for 5-8 minutes. Pull apart and eat warm.

Today is my husband’s birthday and I have tried a new cake! He asked for chocolate and we all love coconut so I tried this lovely recipe from Martha Stewart. If it tastes as good as it looks and smells we will all be very happy!