Retreat Recipes

Thanks to Marilyn here are some of the recipes from retreat.

FRESH MEX MAC & CHEESE

12 oz dried mostaccioli or rigatoni pasta (3 c )
1 lb bulk pork sausage (I use Jimmy Dean 1/3 less fat)
1 c chopped onion (l large)
1 16 oz jar green med-hot salsa
2  8-oz pkg shredded monterey jack cheese (4 c) (I used pepper jack for ¼ of it)
Tomato wedges
Sliced jalapeno peppers (I used bell peppers)
Chopped fresh cilantro
Salsa (optional)

Preheat oven 350.  Lightly grease a 3 qt rectangular baking dish; set aside.  Cook pasta to pkg directions. Drain
In large skillit cook sausage and onion until meat is browned and onion is tender.  Drain fat; return sausage to pan.  Stir in the green salsa.
In dish, layer half of the cooked pasta, half of the sausage mixture, and half the cheese.  Repeat layers.  Bake uncovered for 35 min. or until bubbly.  Let stand for 10 min.  top with tomato, peppers, cilantro.  12 servings.

POPPY SEED BUNDT CAKE
(from Shonnie)

1 yellow cake mix
1 small instant vanilla pudding
1 c water
4 eggs
½ c oil
2 T (yes, 2 tablespoons) Almond extract
2 T poppy seeds
Mix all ingredients on low 2 min.  Grease bundt pan and dust with SUGAR (not flour)  Bake 350 for 45 min, cool 15 min.  Sprinkle with powdered sugar.