By ANDREW M. ARMSTRONG / Recipe Columnist

I have two recipes that I think you will all love. One is a classic spin on mac and cheese, and the other is a vegetable chicken and rice soup. This soup is one of my all-time favorites, and the mac and cheese is filled with country charm.

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Baked Macaroni and Cheese

½ a Cup of sliced green onions

¼ a Cup of butter

2 Cups of Macaroni noodles, cooked

2 Cups of Cottage Cheese

2 Tablespoons of Pimento, minced

2 Cups of milk

4 eggs, gently beaten

1 Cup of olives

1 Tablespoon of parsley

1 teaspoon of the following salt, ground black pepper and celery seed.

Preheat the oven at 350 degrees. Sauté the onions in the butter. Once onions are sautéed, mix together all the remaining ingredients. Grease a glass or ceramic casserole dish and pour in the mixture. Bake at 350 degrees for one hour. Garnish the top with paprika, before serving if desired.

Vegetable Chicken and Rice Soup

1 can of English Peas

1 can of corn

1 bell pepper, chopped

1 onion, chopped

1 potato, chopped

2 stalks of celery, chopped

4 fresh tomatoes, quartered

1 quart of chicken broth

2 Tablespoons of butter

5 Cups of water

1 lemon, juiced

1 jar of mushrooms

1 can of green beans

1 can of water chestnuts

1 package of raw broccoli or mixed vegetables for stir frying

1 can of Kidney Beans

1-2 cups of cooked chicken or canned chicken

4 Cups of cooked rice

1 teaspoon of the following

Oregano, Thyme, Sesame Seed, Salt, Black pepper

2-3 teaspoons of garlic powder (according to what you like)

Stir fry the raw uncanned vegetables in the seasonings, lemon juice and butter. Allow this to cook for 10 minutes. Once cooked, stir in the remaining ingredients, except the rice. Cook to a boil, then simmer 1 hour. At the last 5 minutes stir in the rice. (NOTE: While cooking, a squirt of yellow mustard and a splash of Worcestershire Sauce really brings out the flavor of this soup.)