Posted on Wed, Apr. 23, 2008

-- Teenage daughter has struck again. The sound on her laptop is on the fritz, so guess where she has been? Doing a makeover, maybe a takeover, on my computer.

I managed to find the macaroni and cheese recipes for Orela Hagen and a Lattice Pineapple Pie from Jean Vanselow, but, indeed, this was a miracle.

Mary Ann Adams of Perkinston sent in an easy salsa recipe for Sharon Seymour of Vancleave. Adams also e-mailed me a couple of roast beef recipes for Flo Simmons, who wanted a roast beef recipe similar to Cracker Barrel's. Some of these recipes I will share next week to keep the column from being too long.

Janet Twigg shared a mac and cheese recipe that she got from her family in South Carolina. She separates the egg whites and yolks. She said it makes a fluffier, more soufflélike casserole.

In her macaroni and cheese, Elaine McGarrh of Gulfport uses Cheddar cheese soup, cream cheese, Velveeta and sharp Cheddar.

MACARONI AND CHEESE

1 cup elbow macaroni
1 cup milk
2 eggs (separate whites and yolks)
1 cup diced cheese
Salt and pepper to taste

Cook macaroni until tender. Separate egg whites and yolks. Beat the whites until stiff.

Mix milk, egg yolks, cheese, salt, pepper and macaroni. Fold in egg whites. Bake 40-45 minutes at 350 degrees in casserole dish (1-1/2 to 2 quarts).

- FROM JANET TWIGG.

BAKED MACARONI

1 package (12-ounces) elbow macaroni (boil and drain)
1 8-ounce package cream cheese
Velveeta cheese (use only 1 to 2 inches off cube)
1 stick butter
1 can condensed Cheddar cheese soup
1 large can evaporated milk
2 eggs, beaten
1 8-ounce package shredded sharp Cheddar cheese (divided in half)

While macaroni is boiling, take a 9-by-13-inch pan and place over boiling pasta water. Add cream cheese, Velveeta, butter and soup and half the Cheddar cheese to this pan. When soft, remove pan from its perch and add evaporated milk and eggs and mix well. Temper the eggs with a little of the hot stuff so they don't scramble. Add drained macaroni and mix well. Sprinkle remainder of shredded Cheddar cheese on top, cover with foil and bake 25-30 minutes at 350 degrees.

- FROM ELAINE MCGARRH

MILD UNCOOKED SALSA

6 medium tomatoes, diced
2 medium onions, chopped
1 small bell pepper, diced
2 to 4 ounces diced green chili peppers
1 tablespoon chili powder
1 6-ounce can pitted black olives, sliced
1 teaspoon sugar
1/4 cup chopped fresh cilantro (or 2 tablespoons dried crushed coriander)
1 teaspoon black pepper
Jalapeno peppers to taste
1/2 teaspoon garlic salt
1/2 cup oil
1/3 cup vinegar
1/3 cup lemon juice

Combine all ingredients, seasonings and blend. Pour into airtight container and chill overnight. Serve uncooked with tortilla chips. Will keep for a week if kept refrigerated.

- FROM MARY ANN ADAMS

Need a special recipe? All you have to do is ask. Readers and I will try our best to find the recipes.

Coming next week: Flo Simmons will have some roast beef recipes to try, and we will have Lattice Pineapple Pie for dessert.

Please send contributions or requests for this column to Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567. If requesting a recipe, please include the name or briefly describe it and the ingredients. If you are submitting a recipe, please include the