On Monday, July 24, 2017 at 7:40:26 PM UTC-4, Bruce wrote:
> On Mon, 24 Jul 2017 19:28:56 -0400, jmcquown >
> wrote:
>
> >On 7/24/2017 2:36 PM, Ed Pawlowski wrote:
> >> On 7/24/2017 2:05 PM, l not -l wrote:
> >>
> >>>> Try Stouffer's chicken parmesan. Sure, I can make it just as
> >>>> good from
> >>>> scratch at home. But not for $2.83 cents. Heck, chicken is
> >>>>
> >>>> expensive. Add the cost of fresh cheese, it's adding up fast.
> >>>>
> >>>> Jill
> >>> Thanks for the suggestion; I'll pick one up next time I shop for
> >>> "quick-fix" entrees for the freezer.
> >>>
> >>
> >> When I was working I kept one of their meat sauce lasagna in the freezer
> >> for days I did not take lunch with me. Sure, home made is better but it
> >> was good as is.
> >
> >Yep, Stouffer's lasagna is good. I've made it many times from scratch
> >(used to freeze it in single serve portions to take to work for lunch).
> > But for when I don't feel like cooking all the ingredients and
> >assembling lasagna, Stouffer's works.
>
> Ingredients
>
> Sauce: Tomato Puree (Water, Tomato Paste), Water, Cooked Beef, Dry
> Curd Cottage Cheese (Cultured Skim Milk, Enzymes), Modified
> Cornstarch, Salt, Bleached Wheat Flour, Dehydrated Onions, Sugar
> Spices, Autolyzed Yeast Extract, Dehydrated Garlic, Soy Sauce (Water,
> Soybeans, Wheat, Salt), Carrageenan, Dextrose, Soybean Oil. Cooked
> Pasta: Water, Semolina. Cheese: Low-Moisture Part-Skim Mozzarella
> Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes),
> Parmesan Cheese (Cultured Milk, Salt, Enzymes), Modified Cornstarch
>
> I don't know what kind of idiot bleaches wheat, but other than that
> not bad.

Bleached flour (wheat) is very common in the U.S. People have up
until recently judged white baked goods as superior than brown
baked goods, because only the rich could afford white flour.
Unbleached flour is slightly beige; bleached flour is whiter.
I leave it to the bakers and health nuts to weigh in on whether
bleached flour is undesirable.

Cindy Hamilton