CAVEMAN BASKETBALL TOURNAMENT CONCESSION STAND The Shaler Area Girls Lacrosse Boosters has committed to running a concession stand for the Caveman Basketball Tournament at the High School on Saturday, March 22nd. We are asking families to donate either their time or food items. Two Sign Up Genius’ have been set up for this. One for providing food and one for working the booth. This is a fundraiser for the High School team so we are hoping some of the High School team will work the booth. We have assigned times to most of the food items. Please try to have your food item there close to that time. The links for these sign ups are: Food Sign Up: www.SignUpGenius.com/go/10C0D45A5AB2FABFC1-caveman/8152751 Worker Sign Up: www.SignUpGenius.com/go/10C0D45A5AB2FABFC1-shaler/8152751 Below find an easy recipe for Haluski and an easy recipe for Mac & Cheese if you wish to provide one of these dishes and don’t have your own recipe. We ask that you bring these dishes hot. We will be able to keep the food warm in metal pans with sterno but we will not have any way to heat it up. HALUSKI RECIPE INGREDIENTS: 2 head cabbage chopped into strips about 2"x1" wide 2 medium onions coarsely chopped salt and pepper to taste 2 package cooked medium egg noodles 3 cup real butter, may need more DIRECTIONS: Sauté the chopped onions in a very large skillet using 1 cup of the butter. Add cabbage and more butter and sauté until the onion and cabbage are soft. Add the noodles and more butter if needed, mix together well making sure the butter has evenly coated everything. Season with salt and pepper to taste. CREAMY MAC ‘N CHEESE Ingredients 3 cups uncooked elbow macaroni 1-3/4 cups milk 1 pound process cheese (Velveeta), cubed 1 can (12 ounces) evaporated milk 2 cups (8 ounces) shredded Mexican cheese 3 eggs, lightly beaten blend 3/4 cup butter, melted 2 cups (8 ounces) shredded white cheddar cheese Directions  Cook macaroni according to package directions; drain. Place in a greased 5-qt. slow cooker. Stir in the remaining ingredients.  Cover and cook on low for 2-3 hours or until a thermometer reads 160°, stirring once. Yield: 16 servings (3/4 cup each