Nancy Young said...

>
> "Michael "Dog3" Lonergan" > wrote
>
>> "Nancy Young" >
>
>>> I mixed it into the white sauce with the mustard, etc.
>
>> Damned. I forgot the mustard along with the ham and onion.
>
> (laugh) I forgot the onion. Oh well ... and I almost have the mess
> cleaned up.
>
> nancy


Nancy's {Rob}

For God's sake man, would you wrestle that lead spoon out of Nancy's hand
and take a vacation?!! She can't shop right lately and well, just go on a
cruise and eat all you can eat, gamble, jacuzzi in wine, whatever for a
week or so.

I'll even chip in. Hint, hint.

Just let me know which cruise you take, so I can stay out of the water.

<Supercallifragilisticexpialidocious grin>

Andy

"Andy" <q> wrote

> Nancy Young said...

> Nancy's {Rob}
>
> For God's sake man, would you wrestle that lead spoon out of Nancy's hand
> and take a vacation?!! She can't shop right lately and well, just go on a
> cruise and eat all you can eat, gamble, jacuzzi in wine, whatever for a
> week or so.

SHUT UP!

nancy

Nancy Young said...

>
> "Andy" <q> wrote
>
>> Nancy Young said...
>
>> Nancy's {Rob}
>>
>> For God's sake man, would you wrestle that lead spoon out of Nancy's
>> hand and take a vacation?!! She can't shop right lately and well,
>> just go on a cruise and eat all you can eat, gamble, jacuzzi in wine,
>> whatever for a week or so.
>
> SHUT UP!
>
> nancy


Cruisin' is always a good idea. Ocean or pavement. They're both as slow!

Andy

Nancy2 wrote:

> Joseph Littleshoes wrote:
>
>>Macaroni 'au jus' is good also and im quite fond of it 'au beurre' with
>>either brown butter flavoured with a bit of vinegar, capers and black
>>pepper, or a nice garlic butter is good on macaroni also.
>>---
>>JL
>
>
> Since "au jus" means "with juice," just what juice on macaroni are you
> talking about?
>
> N.
>
Beef, from a roast beef.
---
JL

"jmcquown" > wrote in

> The funny thing is the boxed stuff takes about the same time
> and equipment, which is why I never understood the boxed
> stuff. You still have to boil the pasta; you still have to
> strain it. You still need a pan to mix the milk and butter in
> with the powdered "cheese". And then stir it into the cooked
> macaroni.

I've seen 'kids' do the 'blue box' all in one pan. REALLLY!
That's what I meant by lazy. :-)


> If you're like me, you'll want to bake it, not eat
> it from the stove-top mixture. So yes, that means you'll add
> some buttered crumbs on top. Maybe even add some diced ham or
> bacon or (gasp!) ground beef! But even if you don't opt to
> bake it, the steps are the same as when using the boxed mix,
> so why not just make it from scratch rather than use powdered
> cheese? The only reason I can think of is it's less
> expensive, which these days means a lot to me. But I'm still
> going to make my own macaroni & cheese, thanks. (Sorry,
> Michael!)
>
> Jill
>
>
>

Daisy wrote:
> 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 thought I said that. He brought it back from his visits to Europe which
would include Italy. That's where the dish came from. No eggs or milk or
breadcrumbs were added to the original version, just the cooked pasta,
butter and cheese.

Jill

Nancy2 wrote:

> Andy wrote:
>
>>merryb said...
>>
>>
>>>I made homemade one time- my recipe was similar to yours. When it was
>>>brought to the table, the kids are like What is this, Yuk, etc. I
>>>thought it was pretty good, myself. I've also seen people put a can of
>>>tuna in it. Makes me want to throw up!
>>
>>
>>I've put tuna in blue! I also made batches with a good amount of cayenne,
>>browned ground beef and mashed avocado. :d
>>
>>Andy
>
>
> I'm with Merryb - I just can't eat any kind of fish with cheese on it
> or with it - it's just wrong, people! ;-)
>
> N.
>

I have never understood this. There are many very good seafood dishes
incorporating cheese.

Both as a sauce and as an ingredient. I am particularly fond of
kedgeree made with cheddar cheese.

But then i like parmesan cheese in a dry tuna curry.

Filets de Sole Olga or Otero are poached sole filets served in a baked
potato with prawns & a white wine sauce and a bit of mornay sauce and
toped with parmesan.
---
JL

"Janet B." > wrote in
:

>
> "jmcquown" > wrote in message
> ...
>> Janet B. wrote:
>>> "sandie" > wrote in message
>>> enews.net..
>>> . snip
>>> Just thoughts but... maybe
>>>> it's for the lazy or tired or hurried cooks? Many people
>>>> love the stuff. I can do without it for another 10 to 20
>>>> years. Nobody in my neighborhood (kids included) eat much
>>>> mac & cheese.
>>>
>>> I can't see it for lazy/tired cooks -- I mean you need one
>>> pot to boil the macaroni, a collander to drain the macaroni,
>>> another pot to make the white sauce (measure the milk,
>>> flour and butter), you gotta shred the cheese, heat the
>>> oven, find another dish to put the combined mixture into and
>>> then bake the stuff. There's got to be an easier meal if
>>> one is lazy. ;o} Unless you were thinking the making the
>>> boxed stuff? Janet
>>
>> The funny thing is the boxed stuff takes about the same time
>> and equipment,
>> which is why I never understood the boxed stuff. You still
>> have to boil the
>> pasta; you still have to strain it. You still need a pan to
>> mix the milk and butter in with the powdered "cheese". And
>> then stir it into the cooked
>> macaroni. If you're like me, you'll want to bake it, not eat
>> it from the stove-top mixture. So yes, that means you'll add
>> some buttered crumbs on top. Maybe even add some diced ham
>> or bacon or (gasp!) ground beef! But even if you don't opt
>> to bake it, the steps are the same as when using the boxed
>> mix, so why not just make it from scratch rather than use
>> powdered cheese? The only reason I can think of is it's less
>> expensive, which these
>> days means a lot to me. But I'm still going to make my own
>> macaroni & cheese, thanks. (Sorry, Michael!)
>>
>> Jill
>>
>>
> Oh, oh. You need the help of an 'experienced cook' ;o} You
> need a pot with a lid. You boil the mac in the pot, hold the
> lid over the pot (slightly askew) and drain the pot over the
> sink. You put the pot and contents back on the stove and toss
> in the milk, butter and powdered cheese and stir. Serve from
> pot. Now that is easy and lazy camp cooking. Enjoy!!! Janet

<GRIN> Yup. That's what I was talkin' 'bout.

Joseph Littleshoes wrote on 21 Sep 2006 in rec.food.cooking

> Nancy2 wrote:
>
> > Andy wrote:
> >
> >>merryb said...
> >>
> >>
> >>>I made homemade one time- my recipe was similar to yours. When it
> >>>was brought to the table, the kids are like What is this, Yuk, etc.
> >>>I thought it was pretty good, myself. I've also seen people put a
> >>>can of tuna in it. Makes me want to throw up!
> >>
> >>
> >>I've put tuna in blue! I also made batches with a good amount of
> >>cayenne, browned ground beef and mashed avocado. :d
> >>
> >>Andy
> >
> >
> > I'm with Merryb - I just can't eat any kind of fish with cheese on
> > it or with it - it's just wrong, people! ;-)
> >
> > N.
> >
>
> I have never understood this. There are many very good seafood dishes
> incorporating cheese.
>
> Both as a sauce and as an ingredient. I am particularly fond of
> kedgeree made with cheddar cheese.
>
> But then i like parmesan cheese in a dry tuna curry.
>
> Filets de Sole Olga or Otero are poached sole filets served in a baked
> potato with prawns & a white wine sauce and a bit of mornay sauce and
> toped with parmesan.
> ---
> JL
>

Seafood and cheese?

I'm partial to a heavy on the parmasean cheese cream and butter sauce
with prawns with linguini.

In Laymans terms a Shrimp Al Fredo sauce over linguini.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

sandi wrote on 21 Sep 2006 in rec.food.cooking

> "Janet B." > wrote in
> :
>
> >
> > "jmcquown" > wrote in message
> > ...
> >> Janet B. wrote:
> >>> "sandie" > wrote in message
> >>> enews.net..
> >>> . snip
> >>> Just thoughts but... maybe
> >>>> it's for the lazy or tired or hurried cooks? Many people
> >>>> love the stuff. I can do without it for another 10 to 20
> >>>> years. Nobody in my neighborhood (kids included) eat much
> >>>> mac & cheese.
> >>>
> >>> I can't see it for lazy/tired cooks -- I mean you need one
> >>> pot to boil the macaroni, a collander to drain the macaroni,
> >>> another pot to make the white sauce (measure the milk,
> >>> flour and butter), you gotta shred the cheese, heat the
> >>> oven, find another dish to put the combined mixture into and
> >>> then bake the stuff. There's got to be an easier meal if
> >>> one is lazy. ;o} Unless you were thinking the making the
> >>> boxed stuff? Janet
> >>
> >> The funny thing is the boxed stuff takes about the same time
> >> and equipment,
> >> which is why I never understood the boxed stuff. You still
> >> have to boil the
> >> pasta; you still have to strain it. You still need a pan to
> >> mix the milk and butter in with the powdered "cheese". And
> >> then stir it into the cooked
> >> macaroni. If you're like me, you'll want to bake it, not eat
> >> it from the stove-top mixture. So yes, that means you'll add
> >> some buttered crumbs on top. Maybe even add some diced ham
> >> or bacon or (gasp!) ground beef! But even if you don't opt
> >> to bake it, the steps are the same as when using the boxed
> >> mix, so why not just make it from scratch rather than use
> >> powdered cheese? The only reason I can think of is it's less
> >> expensive, which these
> >> days means a lot to me. But I'm still going to make my own
> >> macaroni & cheese, thanks. (Sorry, Michael!)
> >>
> >> Jill
> >>
> >>
> > Oh, oh. You need the help of an 'experienced cook' ;o} You
> > need a pot with a lid. You boil the mac in the pot, hold the
> > lid over the pot (slightly askew) and drain the pot over the
> > sink. You put the pot and contents back on the stove and toss
> > in the milk, butter and powdered cheese and stir. Serve from
> > pot. Now that is easy and lazy camp cooking. Enjoy!!! Janet
>
> <GRIN> Yup. That's what I was talkin' 'bout.
>

Add a dolop or two of cheese whiz as well, when you add the powdered
cheese.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Mr Libido Incognito said...

> Seafood and cheese?
>
> I'm partial to a heavy on the parmasean cheese cream and butter sauce
> with prawns with linguini.
>
> In Laymans terms a Shrimp Al Fredo sauce over linguini.


Alan,

You know the Laymans? They live just down the road. We must be neighbors.

Andy

Daisy wrote:

> 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.


I can recommend a wonderful book: _The World Was My Garden: Travels of
a Plant Explorer_ by David Fairchild. He worked for the U.S. Department
of Agriculture and introduced durum wheat to the U.S.


http://www.discover.com/issues/sep-0...ments/reviews/


--Lia

Mr Libido Incognito > wrote in

> Seafood and cheese?
>
> I'm partial to a heavy on the parmasean cheese cream and
> butter sauce with prawns with linguini.
>
> In Laymans terms a Shrimp Al Fredo sauce over linguini.

Reminded me of my comfort food.
Tuna casserole. Aaaaaaaah..
made with Velveeta cheese. Pure comfort.
The heck with mac & cheese. ;o)

In article >,
"Janet B." > wrote:

> I can't see it for lazy/tired cooks -- I mean you need one pot to boil the
> macaroni, a collander to drain the macaroni, another pot to make the white
> sauce (measure the milk, flour and butter), you gotta shred the cheese, heat
> the oven, find another dish to put the combined mixture into and then bake
> the stuff. There's got to be an easier meal if one is lazy. ;o} Unless you
> were thinking the making the boxed stuff?

Amen on the homemade stuff. I don't judge by what I have to cook or
prep. Only on what I have to clean.
I clean as I go if at all possible.

leo

--
<http://web0.greatbasin.net/~leo/>

jmcquown wrote:

>
> The funny thing is the boxed stuff takes about the same time and equipment,
> which is why I never understood the boxed stuff. You still have to boil the
> pasta; you still have to strain it. You still need a pan to mix the milk
> and butter in with the powdered "cheese". And then stir it into the cooked
> macaroni. If you're like me, you'll want to bake it, not eat it from the
> stove-top mixture. So yes, that means you'll add some buttered crumbs on
> top. Maybe even add some diced ham or bacon or (gasp!) ground beef! But
> even if you don't opt to bake it, the steps are the same as when using the
> boxed mix, so why not just make it from scratch rather than use powdered
> cheese? The only reason I can think of is it's less expensive, which these
> days means a lot to me. But I'm still going to make my own macaroni &
> cheese, thanks. (Sorry, Michael!)
>
> Jill
>
>

When I make blue box it's just one pan, half a stick of butter or less and the
bowl to eat it from, a wooden spoon and a fork.
When I make homemade I need the pan for the noodles and the pan for the cheese
sauce and the casserole dish to bake it in. Blue box takes me 15 minutes from
start to finish to make, scratch takes 30 minutes or more just to assemble and
then 40 minutes in the oven. I also end up dirtying multiple bowls, the food
processor, wooden spoons and whisks. I need to have cheese, milk, eggs, flour,
butter and noodles on hand for scratch and just butter for blue box.

I'm not saying blue box is better, but it truly is more convenient, has fewer
steps, fewer ingredients needed and less clean up. I love homemade but it's
definitely a production.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Joseph Littleshoes wrote:

>>
>
> I have never understood this. There are many very good seafood dishes
> incorporating cheese.
>
> Both as a sauce and as an ingredient. I am particularly fond of
> kedgeree made with cheddar cheese.
>
> But then i like parmesan cheese in a dry tuna curry.

recipe please!!!


> ---
> JL

Thank you, sir!

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Sheldon wrote:

> Me too... a school trip about the 4th grade. The same year another
> school trip to Bedloes Island... I wonder how many know what's on
> Bedloes Island without looking it up.

Well obviously YOU don't know that the island's name was officially changed
to "Liberty Island" fifty years ago (i.e., in 1956).

Try to keep up with the times, won't you? Or at least try not to be half a
century out of date.

Bob

Daisy wrote:
> This post has developed much further than I guess it was intended to.
> Perhaps I shouldn't put my curious questions on a newsgroup LOL.
>
Oh no, the way posts develop is one of the fun things about rfc. By the
time this thread is finished it will likely have morphed into a
discussion about how to bone a chicken!
> My grandmother made macaroni cheese for us as children in England in
> the 1930s and my mother remembers her grandmother making it when the
> children visited way back before World War I. So it was obviously a
> childlren's food around 100 years ago at least in England.
>
> It probably came originally from Italy where all sorts of pastas are
> served frequently with some sort of cheese (Alfredo) sauce. However,
> no one can recall it ever being used with processed cheese, which is
> what I imagine the American Kraft box contains.
>
> Whether this dish came into the US with Italians last century around
> the same time as it was made and served in England I do not know. The
> difference so far as I can see is the age groups that eat it today in
> both the US and England (and English-immigrant countries like New
> Zealand and Australia).
>
I don't know that it's strictly true that it's regarded as nursery food
in Oz, but it's certainly hard to imagine paying for it at a restaurant.
Never seen it on a menu, I suppose it might turn up in the bain marie at
some of those buffet joints where the old age pensioners get all they
can eat for $11.50 after they drag themselves away from the pokies.
> I make a white sauce (which can be varied with cheese to make a cheese
> sauce, or a bechamel) all in one pot with the milk, butter, flour and
> seasonings whisked over a medium heat until thick and then cooked for
> about 6 minutes. I am happy to provide this recipe - which is
> actually one of Delia Smith's that I have used for ages. I actually
> melt the butter very slowly first but only to the point where there is
> still a little solid butter in the saucepan before I add the flour and
> milk.
>
>
I haver seen that white sauce recipe of Delia's, but I've always been
too sceptical to try it. Does it really work? I don't usually have much
trouble making white sauce the regular way, I find the secret is to warm
the milk first, which is easily done in the microwave.

I make macaroni cheese just occasionally. It's the sort of thing you
have for tea on Sunday night in winter, to me. I like to make the sauce
with a sharp cheddar and some parmesan and sometimes mustard, the same
as for cauliflower cheese. I add ham and top it with breadcrumbs. It's
true that it dirties a few dishes, but it's not hard, especially if
you've got breadcrumbs in the freezer.

Christine

Nancy Young wrote:
>
> Well ... I made a ... different ... mac n cheese for dinner, it's in the
> oven now. I hope it's still good when you're STUPID enough to add
> chili powder in place of cayenne. Should be interesting. (sigh)
>
> nancy

Actually, it should be fine - was it? It sounds good to me. But then,
I don't like cheese with fish. LOL.

N.

Nancy2 wrote:

> Nancy Young wrote:
> > "Felines&Fuzzbutts" > wrote
> >
> > > I think that its versatility & ease of cooking have helped win it
> > > acclamation as a "comfort food".
> >
> > And I think it's what's for dinner tonight! I woke up, it's in the 40s.
> > Ouch, it was just in the 80s. Perhaps I'll pick up a slice o ham and
> > serve it on the side.
> >
> > No, Daisy, it's not haute cuisine. I guess Giada's show gave you
> > that idea. Those events she covers, they all try to top each other
> > and they serve all kinds of things. Nothing wrong with mac n cheese,
> > just that it's not gourmet, I don't care what you put in it.
> >
> > nancy
>
> One of those franchise places is now serving "deep fried mac 'n cheese"
> as an appetizer. It looks kind of .... odd and messy in the
> commercials.


Next thing ya know at the Iowa or Minnesota State Fairs they'll be serving
"Deep - fried Mac 'n Cheese on a Stick"...

--
Best
Greg

Michael "Dog3" Lonergan said...

> LOL... "Andy's Cheesy Bake"


I proudly present tonight's "Andy's Cheesy Bake" & crab cakes.

http://www.tinypic.com/2cy14zs.jpg

Too tasty, imho. Cheesey Bake (scratch), crabcakes (Phillips brand,
frozen).

"Everybody Wants Some!" --Van Halen



Andy

full-sized over at a.b.f

In article >,
Daisy > wrote:

> I watched a US-based program called Behind the Bash the other night
> and the TV hostess (Gina something) was touring the kitchen at this
> celebrity function and one of the items to be served was Macaroni
> Cheese.
>
> This dish was also among those at a very smart dinner party I went to
> at a physician's home recently in San Francisco, and seemed to be
> enjoyed by many of the local guests.
>
> I have only ever known macaroni cheese as a nursery food, or a dish
> served to small children. It is frequently served for lunch at one
> of my grandchildren's daycare centres, and I have made it often for
> the smaller grandchildren when they visit.
>
> Is this commonly eaten by adults in the USA? I don't think I ever
> saw it on a dinner menu at restaurants there.

I love mac & cheese, esp. the home made stuff, but I rarely eat it
because it is so fattening, plus laden with carbs, and salty. If its
made with a lot of care and good cheese, mac & cheese is a real treat
for people of any age.

Mac & cheese appears on the menu at some restaurants here in the area
where I live in New Jersey, but definitely not the majority of them.

Alan wrote in
:

> On 22 Sep 2006 02:19:01 GMT, sandi >

>>Reminded me of my comfort food.
>>Tuna casserole. Aaaaaaaah..
>>made with Velveeta cheese. Pure comfort.
>>The heck with mac & cheese. ;o)
>
>
> Oh, no. Tuna casserole, wonderful as it is,
> NEVER has cheese in it!
>
> ;-)
>
> Alan

Mine does. :-)) Yum.. Velveeta.

Aha, I just saw it. I'm watching Forensic Files and a commercial
came on for TGIF's new appetizers. Fried mac n cheese. So that's
where you get it. If you wanted.

nancy

Nancy Young wrote:
> Aha, I just saw it. I'm watching Forensic Files and a commercial
> came on for TGIF's new appetizers. Fried mac n cheese. So that's
> where you get it. If you wanted.
>
> nancy
>
>


That ad for fried appetizers has been screening here for a while. They
also show deep fried green beans and mention a few other fried items.
I'm waiting for them to say how very healthy the new appetizers are.
There's not enough Pepcid in the world....

gloria p

"Puester" > wrote

> Nancy Young wrote:
>> Aha, I just saw it. I'm watching Forensic Files and a commercial
>> came on for TGIF's new appetizers. Fried mac n cheese. So that's
>> where you get it. If you wanted.

> That ad for fried appetizers has been screening here for a while.

I see them, but I don't pay attention. For some reason I caught this one
all the way through.

> They also show deep fried green beans and mention a few other fried items.

I had seen about the fried green beans, because I would love that.
I love fried green pepper rings, my mother made them sometimes.
What the heck, why not green beans? Like vegetables tempura.

> I'm waiting for them to say how very healthy the new appetizers are.
> There's not enough Pepcid in the world....

Heh, healthy appetizers. Those words don't really go together.

nancy

Oh pshaw, on Fri 22 Sep 2006 07:58:22p, Nancy Young meant to say...

>
> "Puester" > wrote
>
>> Nancy Young wrote:
>>> Aha, I just saw it. I'm watching Forensic Files and a commercial
>>> came on for TGIF's new appetizers. Fried mac n cheese. So that's
>>> where you get it. If you wanted.
>
>> That ad for fried appetizers has been screening here for a while.
>
> I see them, but I don't pay attention. For some reason I caught this one
> all the way through.
>
>> They also show deep fried green beans and mention a few other fried
items.
>
> I had seen about the fried green beans, because I would love that.
> I love fried green pepper rings, my mother made them sometimes.
> What the heck, why not green beans? Like vegetables tempura.

A Japanese restaurant we used to frequent in OH served tempura fried green
beans. They were really delicious!

>> I'm waiting for them to say how very healthy the new appetizers are.
>> There's not enough Pepcid in the world....
>
> Heh, healthy appetizers. Those words don't really go together.
>
> nancy

--
Wayne Boatwright
__________________________________________________

Useless Invention: Double-sided playing cards.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> Oh pshaw, on Fri 22 Sep 2006 07:58:22p, Nancy Young meant to say...

>> I had seen about the fried green beans, because I would love that.
>> I love fried green pepper rings, my mother made them sometimes.
>> What the heck, why not green beans? Like vegetables tempura.
>
> A Japanese restaurant we used to frequent in OH served tempura fried green
> beans. They were really delicious!

I would be all over that.

nancy

Nancy Young wrote on 22 Sep 2006 in rec.food.cooking

> Aha, I just saw it. I'm watching Forensic Files and a commercial
> came on for TGIF's new appetizers. Fried mac n cheese. So that's
> where you get it. If you wanted.
>
> nancy
>
>
>

I've fried up leftover kraft dinner served with a pat of butter and loads
of pepper...worked well when I was a poor youth. But the baked KD had added
cheese (well mostly cheese whiz) and bacon when I first made it. Baked till
the top was crunchy.

It amazes me that I enjoyed that kinda thing 30 yrs ago and won't even
consider eating it now.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

> It amazes me that I enjoyed that kinda thing 30 yrs ago and won't even
> consider eating it now.
>

Nahhhh...I can think of many things I loved as a kid but would gag on
now...and vice-versa. I loved peanut butter, bacon, & onion
sandwiches; sardines; pickled pigs' feet; my dad's strawberry cake
mix-based pancakes (with mini chocolate chips, fruit cocktail,
coconut...and I don't recall what else); Miracle Whip; and tons of
other things. I hated lobster, crab legs, eggs, fudge brownies (they
were always too rich for me), and mayo, among other things. It's
normal for our tastes to change.

~Eri

"Felines&Fuzzbutts" > wrote in
ups.com:

>
>> It amazes me that I enjoyed that kinda thing 30 yrs ago and
>> won't even consider eating it now.
>>
>
> Nahhhh...I can think of many things I loved as a kid but would
> gag on now...and vice-versa. I loved peanut butter, bacon, &
> onion sandwiches; sardines; pickled pigs' feet; my dad's
> strawberry cake mix-based pancakes (with mini chocolate chips,
> fruit cocktail, coconut...and I don't recall what else);
> Miracle Whip; and tons of other things. I hated lobster, crab
> legs, eggs, fudge brownies (they were always too rich for me),
> and mayo, among other things. It's normal for our tastes to
> change.
>
> ~Eri

Yum.. sardines (in oil) and soda crackers. Another one of my
comfort foods.

I used to eat peanut butter by the spoon fulls, right out of the
jar. Gag. I can't do that anymore. And mild cheddar cheese.
Knife in hand.. slice after slice after slice. And a big hoagie
after school, before dinner. :-)

"Puester" > wrote in message
...
> Nancy Young wrote:
>> Aha, I just saw it. I'm watching Forensic Files and a commercial
>> came on for TGIF's new appetizers. Fried mac n cheese. So that's
>> where you get it. If you wanted.
>>
>> nancy
>
>
> That ad for fried appetizers has been screening here for a while. They
> also show deep fried green beans and mention a few other fried items. I'm
> waiting for them to say how very healthy the new appetizers are.
> There's not enough Pepcid in the world....
>
> gloria p

I've been reading through all my cookbooks for the last 6 months or so.
Because of that commercial my eye was caught for a recipe for fried mac and
cheese. I can't remember the cookbook I was reading, but I do remember
checking the date on it and it was 1950's.
Janet

Janet B. wrote on 23 Sep 2006 in rec.food.cooking

>
> "Puester" > wrote in message
> ...
> > Nancy Young wrote:
> >> Aha, I just saw it. I'm watching Forensic Files and a commercial
> >> came on for TGIF's new appetizers. Fried mac n cheese. So that's
> >> where you get it. If you wanted.
> >>
> >> nancy
> >
> >
> > That ad for fried appetizers has been screening here for a while.
> > They also show deep fried green beans and mention a few other fried
> > items. I'm waiting for them to say how very healthy the new
> > appetizers are. There's not enough Pepcid in the world....
> >
> > gloria p
>
> I've been reading through all my cookbooks for the last 6 months or
> so. Because of that commercial my eye was caught for a recipe for
> fried mac and cheese. I can't remember the cookbook I was reading,
> but I do remember checking the date on it and it was 1950's.
> Janet
>
>
>

Kinda like fried spaghetti or spaghetti pie, another under rated food.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

<Alan > wrote

> On Fri, 22 Sep 2006 17:02:12 GMT, "Gregory Morrow"
> > wrote:

>>> One of those franchise places is now serving "deep fried mac 'n cheese"
>>> as an appetizer. It looks kind of .... odd and messy in the
>>> commercials.

>>Next thing ya know at the Iowa or Minnesota State Fairs they'll be serving
>>"Deep - fried Mac 'n Cheese on a Stick"...
>
> I kinda think that's been done. . .

The thing about that commercial that struck me ... that macaroni and cheese
looked remarkably like mine. Only mine is not fried.

nancy

"Mr Libido Incognito" > wrote in message
...
> Janet B. wrote on 23 Sep 2006 in rec.food.cooking
>
>>
>> "Puester" > wrote in message
>> ...
>> > Nancy Young wrote:
>> >> Aha, I just saw it. I'm watching Forensic Files and a commercial
>> >> came on for TGIF's new appetizers. Fried mac n cheese. So that's
>> >> where you get it. If you wanted.
>> >>
>> >> nancy
>> >
>> >
>> > That ad for fried appetizers has been screening here for a while.
>> > They also show deep fried green beans and mention a few other fried
>> > items. I'm waiting for them to say how very healthy the new
>> > appetizers are. There's not enough Pepcid in the world....
>> >
>> > gloria p
>>
>> I've been reading through all my cookbooks for the last 6 months or
>> so. Because of that commercial my eye was caught for a recipe for
>> fried mac and cheese. I can't remember the cookbook I was reading,
>> but I do remember checking the date on it and it was 1950's.
>> Janet
>
> Kinda like fried spaghetti or spaghetti pie, another under rated food.
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan

More recipes that were simply thrifty. I'm always surprised at how little
is new in cooking. It's full of fads and trends just like anything else.
Overall the least useful cookbooks that I have re-read are the Frugal
Gourmet series. No useful organization to them and so-so application.
Janet

On Fri, 22 Sep 2006 17:07:57 -0500, Andy <q> wrote:

>Michael "Dog3" Lonergan said...
>
>> LOL... "Andy's Cheesy Bake"
>
>
>I proudly present tonight's "Andy's Cheesy Bake" & crab cakes.
>
>http://www.tinypic.com/2cy14zs.jpg
>
>Too tasty, imho. Cheesey Bake (scratch), crabcakes (Phillips brand,
>frozen).

What's the sauce in the middle?

TammyM, likes her crab cakes au naturel

One time on Usenet, "Felines&Fuzzbutts" > said:
Mr. Libido Incognito wrote:

> > It amazes me that I enjoyed that kinda thing 30 yrs ago and won't even
> > consider eating it now.

> Nahhhh...I can think of many things I loved as a kid but would gag on
> now...and vice-versa. I loved peanut butter, bacon, & onion
> sandwiches; sardines; pickled pigs' feet; my dad's strawberry cake
> mix-based pancakes (with mini chocolate chips, fruit cocktail,
> coconut...and I don't recall what else); Miracle Whip; and tons of
> other things. I hated lobster, crab legs, eggs, fudge brownies (they
> were always too rich for me), and mayo, among other things. It's
> normal for our tastes to change.

Very true. When I was a kid, I hated pork spare ribs, mashed
potatoes and gravy, green beans, cottage cheese, sauerkraut,
and mushrooms. As an adult, I've found I like the ribs and
mushrooms, but still hate the rest...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

TammyM said...

> What's the sauce in the middle?
>
> TammyM, likes her crab cakes au naturel


TammyM,

The red is Bookbinder's cocktail sauce the white is Bookbinder's tartar
sauce.

Have any of you tried this gem? It's called Macaroni and Cottage
Cheese. This is how you make it:

1 bag of pasta or egg noodles
16 oz. container of cottage cheese
1 stick of butter or margarine

Add noodles to pot of boiling water. Cook to desired tenderness. Pour
noodles into collander to drain. Put noodles back into pot. add butter
or margarine to noodles. Then add cottage cheese to pot. Mix together
and serve. As an old commercial said. "Try it, you'll like it." It's an
old family favorite.

Cheers,
Chuck Kopsho
Oceanside, California

Chuck Kopsho wrote:
> Have any of you tried this gem? It's called Macaroni and Cottage
> Cheese. This is how you make it:
>
> 1 bag of pasta or egg noodles
> 16 oz. container of cottage cheese
> 1 stick of butter or margarine
>
> Add noodles to pot of boiling water. Cook to desired tenderness. Pour
> noodles into collander to drain. Put noodles back into pot. add butter
> or margarine to noodles. Then add cottage cheese to pot. Mix together
> and serve. As an old commercial said. "Try it, you'll like it." It's an
> old family favorite.

Jewish Mac N' Cheese... garnish with Welchs grape jelly.