BAKED MACARONI
1/4 c. butter
1/4 c. all-purpose flour
1 pint milk, heated (I use mostly 1% and top it off with a bit of cream; otherwise you'd want to use whole milk so the bechamel has enough fat to set up nicely)
1 1/2 tsp. coarse Dijon mustard
pinch of nutmeg
salt and freshly-ground black pepper to taste
2 Tbs. vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
a handful of fresh basil, chopped
half a large head of cauliflower, cut into small florets
3 medium tomatoes, chopped
1 Tbs. fresh lemon juice
1/2 lb. macaroni
1/2 c. grated Parmesan cheese
3/4 c. shredded mozzarella cheese
a generous handful of fresh seasoned bread crumbs (for mine, I whirl a heel of whole wheat bread in the food processor with a bit of dried oregano, a pinch of cayenne, and a grind of pepper)

First make a bechamel sauce: Melt the butter in a heavy saucepan over medium heat, then whisk in the flour and stir it around for a minute or two. Add the milk one cup at a time, stirring until the mixture begins to thicken. Add the mustard, nutmeg, salt, and pepper, and let the sauce thicken further over low heat. Stir occasionally. Remove from heat and cover.
In a large skillet, saute the onions, garlic, and basil in the oil. When the onions are translucent, add the cauliflower and saute for 5 minutes more. Add the tomatoes and simmer until the cauliflower is tender (you can cover it for part of the time to help it get done faster).
Meanwhile, cook the macaroni for about ten minutes (or according to package directions) and drain. Preheat the oven to 375 degrees F.
In a bowl, combine the cooked macaroni, the sauteed vegetables, and the lemon juice. Mix in the bechamel sauce. Put half the macaroni mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the macaroni mixture and then sprinkle on the rest of the cheese. Sprinkle on the seasoned bread crumbs.
Bake covered for 25 to 30 minutes, then uncovered for 15 minutes, or until bubbling and golden.

ITALIAN BAKED CHICKEN
1 Tbs. vegetable oil
4 chicken leg quarters, thawed
1 small tomato, sliced very thin
a sprinkle of dried oregano
salt and freshly-ground black pepper to taste

Preheat oven to 375 degrees F.
Oil a large glass baking dish and arrange the leg quarters in it, skin side up. Cover each leg and thigh with a tomato slice. Sprinkle with oregano, salt, and pepper.
Bake 1 hour covered, then uncover and baste with juices. Return uncovered to oven and bake another 45 minutes or so, basting midway through, until crispy outside and very tender inside.