Okay, so far there have only been nine submissions to Barb's JamLady board.
Do we want Bob to VIRTUALLY starve to death?
-ginny

"Virginia Tadrzynski" > wrote in message
...
> Okay, so far there have only been nine submissions to Barb's JamLady
> board. Do we want Bob to VIRTUALLY starve to death?
> -ginny
>
>
What's the address?

On Sun, 18 Mar 2007 13:37:39 -0600, "Janet B." >
wrote:

>
>"Virginia Tadrzynski" > wrote in message
.. .
>> Okay, so far there have only been nine submissions to Barb's JamLady
>> board. Do we want Bob to VIRTUALLY starve to death?
>> -ginny
>>
>>
>What's the address?
>
I emailed my submissions to Barb. She put them on the board. Barb's
board's URL is: http://jamlady.eboard.com
--

modom

http://www.koyote.com/users/modom/home.html

"modom (palindrome guy)" <moc.etoyok@modom> wrote in message
news
> On Sun, 18 Mar 2007 13:37:39 -0600, "Janet B." >
> wrote:
>
>>
>>"Virginia Tadrzynski" > wrote in message
. ..
>>> Okay, so far there have only been nine submissions to Barb's JamLady
>>> board. Do we want Bob to VIRTUALLY starve to death?
>>> -ginny
>>>
>>>
>>What's the address?
>>
> I emailed my submissions to Barb. She put them on the board. Barb's
> board's URL is: http://jamlady.eboard.com
> --
>
> modom
Thanks. I should have thought that through.
Janet

Janet B. wrote on 18 Mar 2007 in rec.food.cooking

> > I emailed my submissions to Barb. She put them on the board. Barb's
> > board's URL is: http://jamlady.eboard.com
> > --
> >
> > modom
> Thanks. I should have thought that through.
> Janet
>

I don't have Barb's address...So

@@@@@ Now You're Cooking! Export Format

Kathy's Wild Rice Casserole

1/3 cup wild rice; par boiled
1 cup long grain rice; uncooked
2.5 cups chicken stock
2 to 3 shallots; finely sliced
1.5 cup mushrooms; chopped
3/4 cup pecan halves
2 tbsps Butter
2 to 3 garlic cloves; minced
1/2 tsp lots of fresh ground black pepper

Rinse well and par boil the wild rice about 8 minutes.
Mix with raw rinsed long grain rice and toss in the rest.
stir and bake at 350F for about 45 min or till done.

Tastes good, but better the next day as left overs. (with chunks/slices of
meat from previous meal kinda a cold stir fry/salad).

I used salty canned stock so i didn't use salted butter or use salt
anywhere else in the recipe.

makes enough for more than 4 as a side dish. .

Sometimes I add crisp crumbled bacon too about 4 strips.

Last time I toasted the pecans but it didn't seem to make a difference in
flavour. You could also use sliced almonds.




** Exported from Now You're Cooking! v5.77 **

On Sun, 18 Mar 2007 21:13:02 GMT, Mr Libido Incognito >
wrote:

>Janet B. wrote on 18 Mar 2007 in rec.food.cooking
>
>> > I emailed my submissions to Barb. She put them on the board. Barb's
>> > board's URL is: http://jamlady.eboard.com
>> > --
>> >
>> > modom
>> Thanks. I should have thought that through.
>> Janet
>>
>
>I don't have Barb's address...So
>
>@@@@@ Now You're Cooking! Export Format
>
>Kathy's Wild Rice Casserole
>
>1/3 cup wild rice; par boiled
>1 cup long grain rice; uncooked
>2.5 cups chicken stock
>2 to 3 shallots; finely sliced
>1.5 cup mushrooms; chopped
>3/4 cup pecan halves
>2 tbsps Butter
>2 to 3 garlic cloves; minced
>1/2 tsp lots of fresh ground black pepper
>
>Rinse well and par boil the wild rice about 8 minutes.
>Mix with raw rinsed long grain rice and toss in the rest.
>stir and bake at 350F for about 45 min or till done.
>
>Tastes good, but better the next day as left overs. (with chunks/slices of
>meat from previous meal kinda a cold stir fry/salad).
>
>I used salty canned stock so i didn't use salted butter or use salt
>anywhere else in the recipe.
>
>makes enough for more than 4 as a side dish. .
>
>Sometimes I add crisp crumbled bacon too about 4 strips.
>
>Last time I toasted the pecans but it didn't seem to make a difference in
>flavour. You could also use sliced almonds.
>
>
Here are the instructions Barb gave, as quoted in the first Pastorio
cookalong post: "Send them to my name (without anything between my
first and last names) at mac.com."
--

modom

http://www.koyote.com/users/modom/home.html

In article >,
"Virginia Tadrzynski" > wrote:

> Okay, so far there have only been nine submissions to Barb's JamLady board.
> Do we want Bob to VIRTUALLY starve to death?
> -ginny

From my 3/9 post when your first brought it up: "Send them to my
name (without anything between my first and last names) at mac.com.
If somebody's got another or a better idea, that's okay, too."

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - Hollandaise sauce 3-15-2007
http://www.caringbridge.org/visit/amytaylor

"Michael "Dog3" Lonergan" > wrote in message
.121...
snip>
> Michael
> <yawn> The time change just wears me out.
>
> http://i5.tinypic.com/2i132mb.jpg
>
Yeah, me too. http://janetbostwick349.fotopic.net/c1234227.html
Janet

Janet B. wrote on 19 Mar 2007 in rec.food.cooking

> Yeah, me too. http://janetbostwick349.fotopic.net/c1234227.html
> Janet
>
>

That is the Strangest Looking Cat I've seen.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> Mr Libido Incognito >
> :
>
>> Janet B. wrote on 19 Mar 2007 in rec.food.cooking
>>
>>> Yeah, me too. http://janetbostwick349.fotopic.net/c1234227.html
>>> Janet
>>>
>>>
>>
>> That is the Strangest Looking Cat I've seen.
>
> It's still cute though. I don't think she was saying it was feline
>
> Michael
Some things are universal, and you gotta admire the way animals can just
relax.
Janet

Virginia Tadrzynski wrote:
> Okay, so far there have only been nine submissions to Barb's JamLady
> board. Do we want Bob to VIRTUALLY starve to death?
> -ginny

Dang, I'm sorry! I didn't post. I wound up just making mac & cheese
because I never got the ingredients for my squash casserole. The yellow
squash at the grocery store (for my squash casserole) looked awful. And I
found out Market Basket on Summer Avenue closed; they always had the very
best produce! Darn. I know you suggested the Cracker Barrel Hash Brown
casserole knockoff but after careful consideration there was no way I could
use up 2 lbs. of cooked hash brown casserole nor do I have room in the
freezer for all the leftovers.

I didn't take any photos. Heck, it was just mac & cheese. I'll bet a lot
of people did that as "comfort food".

Jill

jmcquown wrote:
> Virginia Tadrzynski wrote:
>> Okay, so far there have only been nine submissions to Barb's JamLady
>> board. Do we want Bob to VIRTUALLY starve to death?
>> -ginny
>
> Dang, I'm sorry! I didn't post. I wound up just making mac & cheese
> because I never got the ingredients for my squash casserole. The
> yellow squash at the grocery store (for my squash casserole) looked
> awful. And I found out Market Basket on Summer Avenue closed; they
> always had the very best produce! Darn. I know you suggested the
> Cracker Barrel Hash Brown casserole knockoff but after careful
> consideration there was no way I could use up 2 lbs. of cooked hash
> brown casserole nor do I have room in the freezer for all the
> leftovers.
>
> I didn't take any photos. Heck, it was just mac & cheese. I'll bet
> a lot of people did that as "comfort food".
>
> Jill

Dang, I've been craving something like mac n cheese. (Wonder if it was the
earlier thread that caused it?) What kind of cheese did you use?

kili

kilikini wrote:
> jmcquown wrote:
>> Virginia Tadrzynski wrote:
>>> Okay, so far there have only been nine submissions to Barb's JamLady
>>> board. Do we want Bob to VIRTUALLY starve to death?
>>> -ginny
>>
>> Dang, I'm sorry! I didn't post. I wound up just making mac & cheese
>>
>> I didn't take any photos. Heck, it was just mac & cheese. I'll bet
>> a lot of people did that as "comfort food".
>>
>> Jill
>
> Dang, I've been craving something like mac n cheese. (Wonder if it
> was the earlier thread that caused it?) What kind of cheese did you
> use?
>
> kili

Same thing my mother used, of course - Velveeta! The "cheese sauce" is
poured over the cooked macaroni in a casserole dish and stirred well to
coat. Topped with lightly buttered & breadcrumbs and baked until browned
and bubbly.

Jill

jmcquown wrote:
> kilikini wrote:
>> jmcquown wrote:
>>> Virginia Tadrzynski wrote:
>>>> Okay, so far there have only been nine submissions to Barb's
>>>> JamLady board. Do we want Bob to VIRTUALLY starve to death?
>>>> -ginny
>>>
>>> Dang, I'm sorry! I didn't post. I wound up just making mac &
>>> cheese
>>>
>> Dang, I've been craving something like mac n cheese. (Wonder if it
>> was the earlier thread that caused it?) What kind of cheese did you
>> use?
>>
>> kili
>
> Same thing my mother used, of course - Velveeta! The "cheese sauce"
> is poured over the cooked macaroni in a casserole dish and stirred
> well to coat. Topped with lightly buttered & breadcrumbs and baked
> until browned and bubbly.
>
Piggybacking on my own reply. NOTE: I'm not talking about the boxed
Velveeta Shells & Macaroni which apparently comes with a pouch of cheese
sauce. I meant adding cubes of Velveeta to a white sauce. Mom's "recipe"
is really quite tasty.

Jill

jmcquown wrote:
> jmcquown wrote:
>> kilikini wrote:
>>> jmcquown wrote:
>>>> Virginia Tadrzynski wrote:
>>>>> Okay, so far there have only been nine submissions to Barb's
>>>>> JamLady board. Do we want Bob to VIRTUALLY starve to death?
>>>>> -ginny
>>>>
>>>> Dang, I'm sorry! I didn't post. I wound up just making mac &
>>>> cheese
>>>>
>>> Dang, I've been craving something like mac n cheese. (Wonder if it
>>> was the earlier thread that caused it?) What kind of cheese did you
>>> use?
>>>
>>> kili
>>
>> Same thing my mother used, of course - Velveeta! The "cheese sauce"
>> is poured over the cooked macaroni in a casserole dish and stirred
>> well to coat. Topped with lightly buttered & breadcrumbs and baked
>> until browned and bubbly.
>>
> Piggybacking on my own reply. NOTE: I'm not talking about the boxed
> Velveeta Shells & Macaroni which apparently comes with a pouch of
> cheese sauce. I meant adding cubes of Velveeta to a white sauce.
> Mom's "recipe" is really quite tasty.
>
> Jill

I figured it didn't completely come from a box, Jill. Not that you're going
to make cheese, mind you. :~)

kili

kilikini wrote:
> jmcquown wrote:

>> Piggybacking on my own reply. NOTE: I'm not talking about the boxed
>> Velveeta Shells & Macaroni which apparently comes with a pouch of
>> cheese sauce. I meant adding cubes of Velveeta to a white sauce.
>> Mom's "recipe" is really quite tasty.
>>
>> Jill
>
> I figured it didn't completely come from a box, Jill. Not that
> you're going to make cheese, mind you. :~)
>
> kili

Ya just never know! Maybe if I had a goat. But seriously, I've made mac
& cheese using cheddar and various combinations of cheddar with other
cheeses. They just don't meld into the white sauce as well as Velveeta. If
it's due to the additives in Velveeta, so be it. It's not like I make the
stuff every week or even every three months. I did have some mac & cheese
in the lunch I bought last week but that, too, is a rare thing for me.

On Tue, 20 Mar 2007 10:58:26 -0600, "jmcquown"
> wrote:

>Same thing my mother used, of course - Velveeta! The "cheese sauce" is
>poured over the cooked macaroni in a casserole dish and stirred well to
>coat. Topped with lightly buttered & breadcrumbs and baked until browned
>and bubbly.
>
I made that a gazillion years ago. It was snarfed up so fast, I
didn't get a chance to taste it.... and I was not inspired to do it
again.

--
See return address to reply by email

On Tue, 20 Mar 2007 11:03:14 -0600, "jmcquown"
> wrote:
>>
>Piggybacking on my own reply. NOTE: I'm not talking about the boxed
>Velveeta Shells & Macaroni which apparently comes with a pouch of cheese
>sauce. I meant adding cubes of Velveeta to a white sauce. Mom's "recipe"
>is really quite tasty.
>
Isn't Velveeta the stuff that comes in a jar? If it is, I used the
jarred kind. If it isn't, I still used the jarred stuff.

--
See return address to reply by email

On Mar 20, 11:06 pm, sf wrote:
>
> I made that a gazillion years ago. It was snarfed up so fast, I
> didn't get a chance to taste it.... and I was not inspired to do it
> again.

You've got to get yourself a new set of criteria.

Snarfing is *good*.

> On Tue, 20 Mar 2007 10:58:26 -0600, "jmcquown"
> > wrote:
>
>>Same thing my mother used, of course - Velveeta! The "cheese sauce" is
>>poured over the cooked macaroni in a casserole dish and stirred well to
>>coat. Topped with lightly buttered & breadcrumbs and baked until browned
>>and bubbly.
>>
> I made that a gazillion years ago. It was snarfed up so fast, I
> didn't get a chance to taste it.... and I was not inspired to do it
> again.


I have the absolutely, positively, assuredly BEST mac and cheese casserole
recipe that you could EVER hope to eat!!!

Recipe on request (to save lives)).

Andy

"Andy" <q> wrote in message ...
>> On Tue, 20 Mar 2007 10:58:26 -0600, "jmcquown"
>> > wrote:
>>
>>>Same thing my mother used, of course - Velveeta! The "cheese sauce" is
>>>poured over the cooked macaroni in a casserole dish and stirred well to
>>>coat. Topped with lightly buttered & breadcrumbs and baked until browned
>>>and bubbly.
>>>
>> I made that a gazillion years ago. It was snarfed up so fast, I
>> didn't get a chance to taste it.... and I was not inspired to do it
>> again.
>
>
> I have the absolutely, positively, assuredly BEST mac and cheese casserole
> recipe that you could EVER hope to eat!!!
>
> Recipe on request (to save lives)).
>
> Andy

Please share!
- C.
--
CDC

If you're going through hell, keep going
- Winston Churchill

CDC said...

> "Andy" <q> wrote in message ...
>>> On Tue, 20 Mar 2007 10:58:26 -0600, "jmcquown"
>>> > wrote:
>>>
>>>>Same thing my mother used, of course - Velveeta! The "cheese sauce" is
>>>>poured over the cooked macaroni in a casserole dish and stirred well to
>>>>coat. Topped with lightly buttered & breadcrumbs and baked until
browned
>>>>and bubbly.
>>>>
>>> I made that a gazillion years ago. It was snarfed up so fast, I
>>> didn't get a chance to taste it.... and I was not inspired to do it
>>> again.
>>
>>
>> I have the absolutely, positively, assuredly BEST mac and cheese
casserole
>> recipe that you could EVER hope to eat!!!
>>
>> Recipe on request (to save lives)).
>>
>> Andy
>
> Please share!
> - C.


--repeated--

I've repeat posted this dish a couple times... what's one more...

Noodle & Cheese Casserole

In place of the 1 & 1/2 pounds homemade noodles, I substitute a bag (12oz.)
of extra-wide egg noodles.

Cook 1 & 1/2 pounds homemade noodles in rapidly boiling salted water for
about 8 minutes or until al dente. Drain well and keep warm.

WHILE noodles are cooking: Mash 1 cup creamy cottage cheese with 6 ounces
of (room temperature) cream cheese and 1 cup sour cream. THEN: Mix the mash
with the noodles in a bowl and season with 1/4 teaspoon each of salt and
pepper (I use white pepper to hide the specks).

Fold in lightly 1/3 cup finely chopped scallions or chives and turn the
mixture into a generously buttered 8"x8" casserole dish and smooth evenly.
Sprinkle with 1/2 cup fresh grated parmesan regiano cheese, dot with
unsalted butter and bake in a moderate oven (350 F.) for 30 minutes on the
middle oven rack.

Let sit to cool and set, about 1/2 hour. Slice into 4 x 4 OR 3 x 3 (grid),
serve and enjoy!!!

CDC, you've been warned!

Andy

kilikini said...

> I'd try it without the greenery. (I do not live chives, sorry, Andy.)
>
> kili


I use shallots on occasion, same measure/ <hint, hint>

Andy

Andy said...

> I have the absolutely, positively, assuredly BEST mac and cheese casserole
> recipe that you could EVER hope to eat!!!
>
> Recipe on request (to save lives)).
>
> Andy


http://www.tinypic.com/2ywg4nc.jpg

jmcquown wrote:
> kilikini wrote:
>> jmcquown wrote:
>
>>> Piggybacking on my own reply. NOTE: I'm not talking about the
>>> boxed Velveeta Shells & Macaroni which apparently comes with a
>>> pouch of cheese sauce. I meant adding cubes of Velveeta to a white
>>> sauce. Mom's "recipe" is really quite tasty.
>>>
>>> Jill
>>
>> I figured it didn't completely come from a box, Jill. Not that
>> you're going to make cheese, mind you. :~)
>>
>> kili
>
> Ya just never know! Maybe if I had a goat. But seriously, I've
> made mac & cheese using cheddar and various combinations of cheddar
> with other cheeses. They just don't meld into the white sauce as
> well as Velveeta. If it's due to the additives in Velveeta, so be
> it. It's not like I make the stuff every week or even every three
> months. I did have some mac & cheese in the lunch I bought last week
> but that, too, is a rare thing for me.

Too bad you don't have that monkey grass on your lanai anymore. A goat
could make quick work of that. LOL.

kili

Andy wrote:
> CDC said...
>
>> "Andy" <q> wrote in message
>> ...
>>>> On Tue, 20 Mar 2007 10:58:26 -0600, "jmcquown"
>>>> > wrote:
>>>>
>>>>> Same thing my mother used, of course - Velveeta! The "cheese
>>>>> sauce" is poured over the cooked macaroni in a casserole dish and
>>>>> stirred well to coat. Topped with lightly buttered & breadcrumbs
>>>>> and baked until browned and bubbly.
>>>>>
>>>> I made that a gazillion years ago. It was snarfed up so fast, I
>>>> didn't get a chance to taste it.... and I was not inspired to do it
>>>> again.
>>>
>>>
>>> I have the absolutely, positively, assuredly BEST mac and cheese
>>> casserole recipe that you could EVER hope to eat!!!
>>>
>>> Recipe on request (to save lives)).
>>>
>>> Andy
>>
>> Please share!
>> - C.
>
>
> --repeated--
>
> I've repeat posted this dish a couple times... what's one more...
>
> Noodle & Cheese Casserole
>
> In place of the 1 & 1/2 pounds homemade noodles, I substitute a bag
> (12oz.) of extra-wide egg noodles.
>
> Cook 1 & 1/2 pounds homemade noodles in rapidly boiling salted water
> for about 8 minutes or until al dente. Drain well and keep warm.
>
> WHILE noodles are cooking: Mash 1 cup creamy cottage cheese with 6
> ounces of (room temperature) cream cheese and 1 cup sour cream. THEN:
> Mix the mash with the noodles in a bowl and season with 1/4 teaspoon
> each of salt and pepper (I use white pepper to hide the specks).
>
> Fold in lightly 1/3 cup finely chopped scallions or chives and turn
> the mixture into a generously buttered 8"x8" casserole dish and
> smooth evenly. Sprinkle with 1/2 cup fresh grated parmesan regiano
> cheese, dot with unsalted butter and bake in a moderate oven (350 F.)
> for 30 minutes on the middle oven rack.
>
> Let sit to cool and set, about 1/2 hour. Slice into 4 x 4 OR 3 x 3
> (grid), serve and enjoy!!!
>
> CDC, you've been warned!
>
> Andy

I'd try it without the greenery. (I do not live chives, sorry, Andy.)

kili

kilikini said...

> Andy wrote:
>> kilikini said...
>>
>>> I'd try it without the greenery. (I do not live chives, sorry,
>>> Andy.)
>>>
>>> kili
>>
>>
>> I use shallots on occasion, same measure/ <hint, hint>
>>
>> Andy
>
> I burp those, too. LOL. I'll just leave 'em all out. :~) Give me
> noodles and cheese!
>
> kili


Oh, c'mon, Kili! At least burping is better than...

Andy

Andy wrote:
> kilikini said...
>
>> I'd try it without the greenery. (I do not live chives, sorry,
>> Andy.)
>>
>> kili
>
>
> I use shallots on occasion, same measure/ <hint, hint>
>
> Andy

I burp those, too. LOL. I'll just leave 'em all out. :~) Give me noodles
and cheese!

kili

Thanks for posting it again - I think I gained 3 pounds just reading it!
- Cindy

--
CDC

If you're going through hell, keep going
- Winston Churchill
"Andy" <q> wrote in message ...
> CDC said...
>
>> "Andy" <q> wrote in message ...
>>>> On Tue, 20 Mar 2007 10:58:26 -0600, "jmcquown"
>>>> > wrote:
>>>>
>>>>>Same thing my mother used, of course - Velveeta! The "cheese sauce" is
>>>>>poured over the cooked macaroni in a casserole dish and stirred well to
>>>>>coat. Topped with lightly buttered & breadcrumbs and baked until
> browned
>>>>>and bubbly.
>>>>>
>>>> I made that a gazillion years ago. It was snarfed up so fast, I
>>>> didn't get a chance to taste it.... and I was not inspired to do it
>>>> again.
>>>
>>>
>>> I have the absolutely, positively, assuredly BEST mac and cheese
> casserole
>>> recipe that you could EVER hope to eat!!!
>>>
>>> Recipe on request (to save lives)).
>>>
>>> Andy
>>
>> Please share!
>> - C.
>
>
> --repeated--
>
> I've repeat posted this dish a couple times... what's one more...
>
> Noodle & Cheese Casserole
>
> In place of the 1 & 1/2 pounds homemade noodles, I substitute a bag
> (12oz.)
> of extra-wide egg noodles.
>
> Cook 1 & 1/2 pounds homemade noodles in rapidly boiling salted water for
> about 8 minutes or until al dente. Drain well and keep warm.
>
> WHILE noodles are cooking: Mash 1 cup creamy cottage cheese with 6 ounces
> of (room temperature) cream cheese and 1 cup sour cream. THEN: Mix the
> mash
> with the noodles in a bowl and season with 1/4 teaspoon each of salt and
> pepper (I use white pepper to hide the specks).
>
> Fold in lightly 1/3 cup finely chopped scallions or chives and turn the
> mixture into a generously buttered 8"x8" casserole dish and smooth evenly.
> Sprinkle with 1/2 cup fresh grated parmesan regiano cheese, dot with
> unsalted butter and bake in a moderate oven (350 F.) for 30 minutes on the
> middle oven rack.
>
> Let sit to cool and set, about 1/2 hour. Slice into 4 x 4 OR 3 x 3 (grid),
> serve and enjoy!!!
>
> CDC, you've been warned!
>
> Andy

kilikini said...

> Andy wrote:
>> kilikini said...
>>
>>> Andy wrote:
>>>> kilikini said...
>>>>
>>>>> I'd try it without the greenery. (I do not live chives, sorry,
>>>>> Andy.)
>>>>>
>>>>> kili
>>>>
>>>>
>>>> I use shallots on occasion, same measure/ <hint, hint>
>>>>
>>>> Andy
>>>
>>> I burp those, too. LOL. I'll just leave 'em all out. :~) Give me
>>> noodles and cheese!
>>>
>>> kili
>>
>>
>> Oh, c'mon, Kili! At least burping is better than...
>>
>> Andy
>
> Oh, heck, Andy. I'll just come over and you can make the mac n cheese.
We
> can have it with a good red wine. :~)
>
> kili


OK... after dinner!

Andy

CDC said...

> Thanks for posting it again - I think I gained 3 pounds just reading it!
> - Cindy


You're welcome!

If you try it, let me know how you like it!?

Andy

Andy wrote:
> kilikini said...
>
>> Andy wrote:
>>> kilikini said...
>>>
>>>> I'd try it without the greenery. (I do not live chives, sorry,
>>>> Andy.)
>>>>
>>>> kili
>>>
>>>
>>> I use shallots on occasion, same measure/ <hint, hint>
>>>
>>> Andy
>>
>> I burp those, too. LOL. I'll just leave 'em all out. :~) Give me
>> noodles and cheese!
>>
>> kili
>
>
> Oh, c'mon, Kili! At least burping is better than...
>
> Andy

Oh, heck, Andy. I'll just come over and you can make the mac n cheese. We
can have it with a good red wine. :~)

kili

kilikini wrote:
> jmcquown wrote:
>> kilikini wrote:
>>> jmcquown wrote:
>>
>>>> Piggybacking on my own reply. NOTE: I'm not talking about the
>>>> boxed Velveeta Shells & Macaroni which apparently comes with a
>>>> pouch of cheese sauce. I meant adding cubes of Velveeta to a white
>>>> sauce. Mom's "recipe" is really quite tasty.
>>>>
>>> I figured it didn't completely come from a box, Jill. Not that
>>> you're going to make cheese, mind you. :~)
>>>
>>> kili
>>
>> Ya just never know! Maybe if I had a goat. But seriously, I've
>> made mac & cheese using cheddar and various combinations of cheddar
>> with other cheeses. They just don't meld into the white sauce as
>> well as Velveeta.
>
> Too bad you don't have that monkey grass on your lanai anymore. A
> goat could make quick work of that. LOL.
>
Oh, it's trying to come back! Guess I missed some of the roots when I
sprayed it with RoundUp and then raked the s**t out. The new little sprouts
got a good blast of RoundUp yesterday. I'll give them another good dose
today then go at it with the garden rake again tomorrow.

Jill

sf wrote:
> On Tue, 20 Mar 2007 11:03:14 -0600, "jmcquown"
> > wrote:
>>>
>> Piggybacking on my own reply. NOTE: I'm not talking about the boxed
>> Velveeta Shells & Macaroni which apparently comes with a pouch of
>> cheese sauce. I meant adding cubes of Velveeta to a white sauce.
>> Mom's "recipe" is really quite tasty.
>>
> Isn't Velveeta the stuff that comes in a jar? If it is, I used the
> jarred kind. If it isn't, I still used the jarred stuff.

That's Cheez-Whiz. Velveeta comes in blocks, although I think they offer
shredded Velveeta, too.

Jill

On Wed, 21 Mar 2007 09:51:06 -0600, "jmcquown"
> wrote:

>sf wrote:
>> On Tue, 20 Mar 2007 11:03:14 -0600, "jmcquown"
>> > wrote:
>>>>
>>> Piggybacking on my own reply. NOTE: I'm not talking about the boxed
>>> Velveeta Shells & Macaroni which apparently comes with a pouch of
>>> cheese sauce. I meant adding cubes of Velveeta to a white sauce.
>>> Mom's "recipe" is really quite tasty.
>>>
>> Isn't Velveeta the stuff that comes in a jar? If it is, I used the
>> jarred kind. If it isn't, I still used the jarred stuff.
>
>That's Cheez-Whiz. Velveeta comes in blocks, although I think they offer
>shredded Velveeta, too.

REALLY?! Shredded Velveeta. I can't even imagine. It's so soft, why
would one need to shred it? <I'm not on you, Jill, just genuinely
surprised.

TammyM, when feeling nostalgic, likes Velveeta on grilled cheese
sandwiches