On Thu, 21 Sep 2006 17:57:53 -0500, "jmcquown"
> wrote:

(snip here - hope you don't mind)
>>
>> Oh, if you want to insure the dish comes out smooth, add a couple
>> ounces of Velveeta cheese -- it will smooth out anything because of
>> all its chemicals!
>>
>> Alan
>>
>Except for the Velveeta (and yes, I use that) this is pretty much Thomas
>Jefferson's recipe for macaroni & cheese. Cook the pasta, put the cheese
>and some butter, salt & pepper in with it in a baking dish and let it go.
>Thomas Jefferson is the one who introduced this dish to the Americas, in
>case you didn't know.
>
>Jill

Perhaps Thomas Jefferson brought the recipe back from Europe when he
visited France. I cannot imagine pasta being readily available in
the US before then, can you? There is no record of pasta dishes in
Georgian England - and many of America's leading property-owning and
therefore prominent politicians - were of English stock - even if they
had been born in the US.

I am not so clued up about US agriculture as I am about US history
(having included some study of it in my History major degree) so would
have no idea if durum wheat (from which pasta is made) was grown in
the US - or whether pasta was originally imported from Europe.

Someone will enlighten me I'm sure.


Daisy

Carthage demands an explanation for this insolence!