On 3/17/2013 9:24 PM, Cheryl wrote:
> On 3/17/2013 10:03 AM, jmcquown wrote:
>
>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>> Not all casseroles are noodle or rice based. Think of casserole as
>>> the container the food is baked in and you'll see what I mean. No one
>>> has a problem with putting an assortment of ingredients into a slow
>>> cooker and eating the result, how is a casserole any different? Not
>>> everything is tuna casserole.
>>> Janet US
>>
>> I agree not every casserole contains noodles. Someone mentioned au
>> gratin potatoes and scalloped potatoes. I consider those to be
>> casseroles.
>>
>> Jill
>
> And speaking of old cookbooks and casserole recipes, look at the one
> called Casserole of Corn and Sausage. I can't figure out what the
> circular thing is in the center in the picture. And an ingredient just
> called "white sauce". I guess you have to consult one of the other
> cookbooks in the collection for that recipe. It looks disgusting.
>
> http://i49.tinypic.com/snnkv6.jpg
>
Fun link! Thanks. Don't ask me what that stuff is in the middle of
this "dish". Those aren't the "vienna sausages" I'm familiar with. The
ones I know are from a can and have a really weird texture. The ones in
that photo actually look like sausages. Maybe breakfast sausages.

I don't need to consult another cookbook about the white sauce. That's
basic cooking. Butter, salt, pepper, add a little flour, then milk or
cream to make the white sauce to desired thickness.

I do agree the recipe you posted seems to be typical of some of the
things we find funny in these old cookbooks.

Jill

On Sun, 17 Mar 2013 21:24:50 -0400, Cheryl >
wrote:

>On 3/17/2013 10:03 AM, jmcquown wrote:
>
>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>> Not all casseroles are noodle or rice based. Think of casserole as
>>> the container the food is baked in and you'll see what I mean. No one
>>> has a problem with putting an assortment of ingredients into a slow
>>> cooker and eating the result, how is a casserole any different? Not
>>> everything is tuna casserole.
>>> Janet US
>>
>> I agree not every casserole contains noodles. Someone mentioned au
>> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>>
>> Jill
>
>And speaking of old cookbooks and casserole recipes, look at the one
>called Casserole of Corn and Sausage. I can't figure out what the
>circular thing is in the center in the picture. And an ingredient just
>called "white sauce". I guess you have to consult one of the other
>cookbooks in the collection for that recipe. It looks disgusting.
>
>http://i49.tinypic.com/snnkv6.jpg

The Culinary Arts Institute Cookbook. You don't really mean that you
don't know what a white sauce is? How about if I call it bechamel?
What if it was chorizo layered over a mixture of corn, black beans and
a Mexican sauce? Would it still be disgusting?
Janet US

On 3/17/2013 5:53 PM, Cheryl wrote:
> I'd eat it. I might sub some of the ingredients but I guess that isn't
> the point. I wonder what the best noodles for this would be, egg noodles?

If I were to make something like this I'd probably use medium (not
really wide) egg noodles.

Jill

On Sun, 17 Mar 2013 21:47:36 -0400, jmcquown >
wrote:

>On 3/17/2013 9:24 PM, Cheryl wrote:
>> On 3/17/2013 10:03 AM, jmcquown wrote:
>>
>>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>>> Not all casseroles are noodle or rice based. Think of casserole as
>>>> the container the food is baked in and you'll see what I mean. No one
>>>> has a problem with putting an assortment of ingredients into a slow
>>>> cooker and eating the result, how is a casserole any different? Not
>>>> everything is tuna casserole.
>>>> Janet US
>>>
>>> I agree not every casserole contains noodles. Someone mentioned au
>>> gratin potatoes and scalloped potatoes. I consider those to be
>>> casseroles.
>>>
>>> Jill
>>
>> And speaking of old cookbooks and casserole recipes, look at the one
>> called Casserole of Corn and Sausage. I can't figure out what the
>> circular thing is in the center in the picture. And an ingredient just
>> called "white sauce". I guess you have to consult one of the other
>> cookbooks in the collection for that recipe. It looks disgusting.
>>
>> http://i49.tinypic.com/snnkv6.jpg
>>
>Fun link! Thanks. Don't ask me what that stuff is in the middle of
>this "dish". Those aren't the "vienna sausages" I'm familiar with. The
>ones I know are from a can and have a really weird texture. The ones in
>that photo actually look like sausages. Maybe breakfast sausages.
>
>I don't need to consult another cookbook about the white sauce. That's
>basic cooking. Butter, salt, pepper, add a little flour, then milk or
>cream to make the white sauce to desired thickness.
>
>I do agree the recipe you posted seems to be typical of some of the
>things we find funny in these old cookbooks.
>
>Jill

I think a lot of it has to do with the different ingredients we have
today and people young enough to not 'understand' food that is
different. (probably a bunch of parsley to make the dish look
prettier) Black and white photos don't translate so well.
I find the reaction amusing.
Janet US

On 3/17/2013 9:13 PM, jmcquown wrote:

> Any recipe I've ever seen for meat fondue required fat for deep frying
> in the fondue pot. Then it was served with "dipping sauces". I've
> never used my fondue pot to deep fry meat but apparently I could.

It could have been fat for deep frying. Thanks.

On 3/17/2013 9:47 PM, jmcquown wrote:

> On 3/17/2013 9:24 PM, Cheryl wrote:

>> And speaking of old cookbooks and casserole recipes, look at the one
>> called Casserole of Corn and Sausage. I can't figure out what the
>> circular thing is in the center in the picture. And an ingredient just
>> called "white sauce". I guess you have to consult one of the other
>> cookbooks in the collection for that recipe. It looks disgusting.
>>
>> http://i49.tinypic.com/snnkv6.jpg
>>
> Fun link! Thanks. Don't ask me what that stuff is in the middle of
> this "dish". Those aren't the "vienna sausages" I'm familiar with. The
> ones I know are from a can and have a really weird texture. The ones in
> that photo actually look like sausages. Maybe breakfast sausages.
>
I didn't think they looked like vienna sausages either. Maybe they've
changed over the years.

> I don't need to consult another cookbook about the white sauce. That's
> basic cooking. Butter, salt, pepper, add a little flour, then milk or
> cream to make the white sauce to desired thickness.
>
Yeah, I know how to make a white sauce, I was thinking more for people
that have to follow recipes.

> I do agree the recipe you posted seems to be typical of some of the
> things we find funny in these old cookbooks.

I got a whole set of these pamphlet cookbooks that came in a binder from
someone giving it away on Facebook. Most of the photos are black and
white except for a few pages in the center that are just photos of
recipes in the book. Centerfold of sorts.

On 3/17/2013 10:13 PM, Janet Bostwick wrote:
> On Sun, 17 Mar 2013 21:24:50 -0400, Cheryl >
> wrote:
>
>> On 3/17/2013 10:03 AM, jmcquown wrote:
>>
>>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>>> Not all casseroles are noodle or rice based. Think of casserole as
>>>> the container the food is baked in and you'll see what I mean. No one
>>>> has a problem with putting an assortment of ingredients into a slow
>>>> cooker and eating the result, how is a casserole any different? Not
>>>> everything is tuna casserole.
>>>> Janet US
>>>
>>> I agree not every casserole contains noodles. Someone mentioned au
>>> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>>>
>>> Jill
>>
>> And speaking of old cookbooks and casserole recipes, look at the one
>> called Casserole of Corn and Sausage. I can't figure out what the
>> circular thing is in the center in the picture. And an ingredient just
>> called "white sauce". I guess you have to consult one of the other
>> cookbooks in the collection for that recipe. It looks disgusting.
>>
>> http://i49.tinypic.com/snnkv6.jpg
>
> The Culinary Arts Institute Cookbook. You don't really mean that you
> don't know what a white sauce is? How about if I call it bechamel?
> What if it was chorizo layered over a mixture of corn, black beans and
> a Mexican sauce? Would it still be disgusting?
> Janet US
>
That's the set, yup. No, I know how to make a white sauce. And yes,
even your version is disgusting to me but I don't like black beans, or
most Mexican foods.

Cheryl Bove

On 3/17/2013 10:17 PM, Janet Bostwick wrote:

> On Sun, 17 Mar 2013 21:47:36 -0400, jmcquown >
> wrote:
>
>> On 3/17/2013 9:24 PM, Cheryl wrote:
>>> On 3/17/2013 10:03 AM, jmcquown wrote:
>>>
>>>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>>>> Not all casseroles are noodle or rice based. Think of casserole as
>>>>> the container the food is baked in and you'll see what I mean. No one
>>>>> has a problem with putting an assortment of ingredients into a slow
>>>>> cooker and eating the result, how is a casserole any different? Not
>>>>> everything is tuna casserole.
>>>>> Janet US
>>>>
>>>> I agree not every casserole contains noodles. Someone mentioned au
>>>> gratin potatoes and scalloped potatoes. I consider those to be
>>>> casseroles.
>>>>
>>>> Jill
>>>
>>> And speaking of old cookbooks and casserole recipes, look at the one
>>> called Casserole of Corn and Sausage. I can't figure out what the
>>> circular thing is in the center in the picture. And an ingredient just
>>> called "white sauce". I guess you have to consult one of the other
>>> cookbooks in the collection for that recipe. It looks disgusting.
>>>
>>> http://i49.tinypic.com/snnkv6.jpg
>>>
>> Fun link! Thanks. Don't ask me what that stuff is in the middle of
>> this "dish". Those aren't the "vienna sausages" I'm familiar with. The
>> ones I know are from a can and have a really weird texture. The ones in
>> that photo actually look like sausages. Maybe breakfast sausages.
>>
>> I don't need to consult another cookbook about the white sauce. That's
>> basic cooking. Butter, salt, pepper, add a little flour, then milk or
>> cream to make the white sauce to desired thickness.
>>
>> I do agree the recipe you posted seems to be typical of some of the
>> things we find funny in these old cookbooks.
>>
>> Jill
>
> I think a lot of it has to do with the different ingredients we have
> today and people young enough to not 'understand' food that is
> different. (probably a bunch of parsley to make the dish look
> prettier) Black and white photos don't translate so well.
> I find the reaction amusing.
> Janet US
>

I'm glad I could make you laugh, Janet. The reaction was one after
flipping through the books looking for something and finding recipes
that had strange, to me, food combinations, and then this thread was
here. Not everyone enjoys eating the same things, Janet.

On Sun, 17 Mar 2013 16:54:05 -0700, "Julie Bove"
> wrote:

>
> I only tried to limit the meat. This is a person who can easily eat over a
> pound of meat in a meal. I was told here that things like fish, mushrooms,
> beans and tomatoes are bad for gout. I had been feeding him these things
> based on what his dad had told me. His dad had told me that red meat was
> the worst and not to fix it. Red meat is my husband's favorite food.

Red meat may not be it. Don't bother trying until he's 100% paying
attention to what triggers his gout and wants to change his diet.
He'll only resent your efforts up to then. He's the one in pain, not
you and he's choosing to suffer.

--
Food is an important part of a balanced diet.

On Sun, 17 Mar 2013 16:51:01 -0700, "Julie Bove"
> wrote:

> His gout is so painful that he is very crippled. He just wants the Dr. to
> give him one pill and make it go away. He is unwilling to take pills daily
> and unwilling to change his diet. And he won't listen to anyone.
>
He's the one choosing to suffer and he must be getting some sort of a
pay off by being so bull headed.

--
Food is an important part of a balanced diet.

On Sun, 17 Mar 2013 21:24:50 -0400, Cheryl >
wrote:
>
> And speaking of old cookbooks and casserole recipes, look at the one
> called Casserole of Corn and Sausage. I can't figure out what the
> circular thing is in the center in the picture. And an ingredient just
> called "white sauce". I guess you have to consult one of the other
> cookbooks in the collection for that recipe. It looks disgusting.
>
> http://i49.tinypic.com/snnkv6.jpg

White sauce is aka: béchamel. No idea what the stuff in the center
is... maybe whole grain mustard. The Vienna sausage ingredient really
put me off, but the sausages in that picture don't look like any
Vienna sausage I've ever seen.

--
Food is an important part of a balanced diet.

On Sun, 17 Mar 2013 21:14:00 -0400, Cheryl >
wrote:

> On 3/17/2013 6:08 PM, sf wrote:
>
> > On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> > wrote:
> >
> >> I wonder what the best noodles for this would be, egg noodles?
> >
> > Can you buy any other kind?
> >
> You're pretty snippy today.

Be honest instead of reactionary.

--
Food is an important part of a balanced diet.

On 3/18/2013 12:09 AM, sf wrote:
> On Sun, 17 Mar 2013 21:14:00 -0400, Cheryl >
> wrote:
>
>> On 3/17/2013 6:08 PM, sf wrote:
>>
>>> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
>>> wrote:
>>>
>>>> I wonder what the best noodles for this would be, egg noodles?
>>>
>>> Can you buy any other kind?
>>>
>> You're pretty snippy today.
>
> Be honest instead of reactionary.
>
I have no idea what you mean by that.

"sf" > wrote in message
...
> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> wrote:
>
>> I wonder what the best noodles for this would be, egg noodles?
>
> Can you buy any other kind?
>
> --
> Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> wrote:
>
>> I wonder what the best noodles for this would be, egg noodles?
>
> Can you buy any other kind?
>
> --
> Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> wrote:
>
>> I wonder what the best noodles for this would be, egg noodles?
>
> Can you buy any other kind?

Sure!

"jmcquown" > wrote in message
...
> On 3/17/2013 8:45 PM, Cheryl wrote:
>> On 3/15/2013 7:47 PM, Dave Smith wrote:
>>>
>>> You didn't have to tell your age. I was just trying to point out that it
>>> was a food fad. Maybe it will come back some time, like fondue, except
>>> that fondue can be good.
>>
>> I didn't like fondu back when my mom made it. I think because there were
>> only two kinds, cheese or chocolate. The cheese fondu was just too
>> rich, though the chocolate was good with pound cake or bananas. When I
>> was asked to go to The Melting Pot I had my doubts but it was very good.
>> I especially liked the dip for the meat. I don't know what it was but
>> it resembled broth.
>
> There was a Melting Pot restaurant in Germantown, TN. I didn't eat there,
> just heard about it. It got so-so reviews but I moved before I could try
> it.
>
> Any recipe I've ever seen for meat fondue required fat for deep frying in
> the fondue pot. Then it was served with "dipping sauces". I've never
> used my fondue pot to deep fry meat but apparently I could.
>
> I do like cheese fondue. Swiss cheese with a bit of white wine is nice
> for dipping toasted cubes of crusty french bread. A beer-cheese fondue
> with cheddar works great with sliced rounds of smoked sausage.
>
> Jill

My hairdresser said that she has been to Melting Pot and liked everything
but the meat. She said that she just doesn't like frying meat.

"Cheryl" > wrote in message
eb.com...
> On 3/17/2013 10:03 AM, jmcquown wrote:
>
>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>> Not all casseroles are noodle or rice based. Think of casserole as
>>> the container the food is baked in and you'll see what I mean. No one
>>> has a problem with putting an assortment of ingredients into a slow
>>> cooker and eating the result, how is a casserole any different? Not
>>> everything is tuna casserole.
>>> Janet US
>>
>> I agree not every casserole contains noodles. Someone mentioned au
>> gratin potatoes and scalloped potatoes. I consider those to be
>> casseroles.
>>
>> Jill
>
> And speaking of old cookbooks and casserole recipes, look at the one
> called Casserole of Corn and Sausage. I can't figure out what the
> circular thing is in the center in the picture. And an ingredient just
> called "white sauce". I guess you have to consult one of the other
> cookbooks in the collection for that recipe. It looks disgusting.
>
> http://i49.tinypic.com/snnkv6.jpg

It's a bunch of curly parsley, formed into a ring.

On 2013-03-18, jmcquown > wrote:

> If I were to make something like this I'd probably use medium (not
> really wide) egg noodles.

Try different egg noodles. I made a similar dish for my mom and the
meat/gravy turned out great, but the noodles, which were Kroger house brand,
really sucked.

nb

On Sun, 17 Mar 2013 21:47:36 -0400, jmcquown >
wrote:

-snip-
>>
>> http://i49.tinypic.com/snnkv6.jpg
>>
>Fun link! Thanks. Don't ask me what that stuff is in the middle of
>this "dish". Those aren't the "vienna sausages" I'm familiar with. The
>ones I know are from a can and have a really weird texture. The ones in
>that photo actually look like sausages. Maybe breakfast sausages.
>

The Viennese-- and, I think, current usage in the USA for those is
'Frankfurter'. a good example of a caution to use with old
recipes. Without the photo we'd have used [or *not*] those canned
abominations and not used that recipe again.

>I don't need to consult another cookbook about the white sauce. That's
>basic cooking. Butter, salt, pepper, add a little flour, then milk or
>cream to make the white sauce to desired thickness.
>
>I do agree the recipe you posted seems to be typical of some of the
>things we find funny in these old cookbooks.

I like some of the 50's recipes-- but sometimes I just go 'Really?' -
we ate that?<g>

Jim

On 3/17/2013 10:23 PM, Cheryl wrote:
>> I don't need to consult another cookbook about the white sauce. That's
>> basic cooking. Butter, salt, pepper, add a little flour, then milk or
>> cream to make the white sauce to desired thickness.
>>
> Yeah, I know how to make a white sauce, I was thinking more for people
> that have to follow recipes.

For a minute there you had me worried! I thought, "Cheryl doesn't know
what 'white sauce' is?!" LOL

I think the assumption with a lot of these old cookbooks is the women
were either taught to cook by their mothers or they took home-ec in school.

Jill

On 3/18/2013 12:00 AM, sf wrote:
> On Sun, 17 Mar 2013 16:51:01 -0700, "Julie Bove"
> > wrote:
>
>> His gout is so painful that he is very crippled. He just wants the Dr. to
>> give him one pill and make it go away. He is unwilling to take pills daily
>> and unwilling to change his diet. And he won't listen to anyone.
>>
> He's the one choosing to suffer and he must be getting some sort of a
> pay off by being so bull headed.
>
It's called "attention". The entire clan seems to be affected by this
particular affliction.

Jill

jmcquown wrote:
>
> On 3/18/2013 12:00 AM, sf wrote:
> > On Sun, 17 Mar 2013 16:51:01 -0700, "Julie Bove"
> > > wrote:
> >
> >> His gout is so painful that he is very crippled. He just wants the Dr. to
> >> give him one pill and make it go away. He is unwilling to take pills daily
> >> and unwilling to change his diet. And he won't listen to anyone.
> >>
> > He's the one choosing to suffer and he must be getting some sort of a
> > pay off by being so bull headed.
> >
> It's called "attention". The entire clan seems to be affected by this
> particular affliction.
>
> Jill

Julie has so many food issues that I don't blame her husband for not
believing her when she tells him that food is the problem for his gout.

She needs to print out some serious medical info on gout and send it to him
to read. He might believe a reliable source and eat better.

G.

Julie Bove wrote:
>
> "Cheryl" wrote:
> > I can't figure out what the
> > circular thing is in the center in the picture.
> > http://i49.tinypic.com/snnkv6.jpg
>
> It's a bunch of curly parsley, formed into a ring.

That's what it looks like to me too, Julie. Just some parsley as a garnish
to add color to the dish.

G.

On 3/15/2013 9:55 PM, Nancy2 wrote:
> On Mar 15, 6:29 pm, jmcquown > wrote:
>> On 3/15/2013 7:15 PM, sf wrote:> On Fri, 15 Mar 2013 18:50:15 -0400, jmcquown >
>>> wrote:
>>
>>>> I do love flipping through these old cookbooks from the 'Recipes on
>>>> Parade' series, circa the 1960's. In the recent chili thread there was
>>>> discussion of chili-mac and beefaroni-type dishes. I chuckled when I
>>>> read the ingredients in this. (Recipe courtesy of Mrs. June Stoddard,
>>>> Erie Army Depot, Port Clinton, Ohio. Hoo-yeah, you just know this is a
>>>> Midwest USA thing!)
>>
>>>> Beef and Noodle Casserole
>>
>>> That turned my stomach just to read the ingredients. It wasn't a
>>> midwest thing where I lived and I left Michigan in 1965.
>>
>> Of course I mentioned the midwest because it does seem to be casserole
>> (hot dish) country. I can't say I ever ate a lot of casseroles even
>> though Mom was from Ohio.
>>
>> Jill
>
> Hot dish is mostly a Minnesota term, as far as I can tell. Here in
> Iowa, we have casseroles, but not real often any more. The 60s were
> the peak for "one dish meals," or casseroles, because of the huge
> influx of mothers joining the workforce and the need to fix something
> reasonably quick, nutritious and filling for the family's dinner. At
> least, that is what I recall. I was a newly-married working woman in
> 1962.

A quick search of the phrase 'hot dish' using Google Ngram viewer
casts some light on the origins of the phrase as it is commonly used
in Minnesota today. Roughly a hundred years ago, the concept of
providing schoolchildren with a hot food at lunch took hold. This was
particularly espoused for Midwestern rural schools, since rural kids
often walked quite a distance to and from school. School
superintendents noted in their reports that kids given a "hot dish" to
eat at lunch performed better at school. Their recommendations
included detailed instructions as to the amount and type of cooking
equipment for each school, instructions for cooking and serving the
"hot dish" in the classroom, and even simple recipes for hot one-dish
foods to serve to the students. These weren't all casseroles, but
included simple warm desserts and hot drinks, too.

Over time the phrase "hot lunch" replaced "hot dish" for school
lunches prepared for and served to students, but apparently the
original term as a description of a simple one-dish meal stuck in the
Midwest, to a greater or lesser degree.

jmcquown wrote:

> Apparently macaroni & cheese sounds *so* much better if you add a bunch
> of ingredients. No thanks on the salsa.

No need to go that far. I've had a tex-mex type mac & cheese that was very
good. Not the same old comfort food, so if that's your only acceptable way,
forget it.

On Mon, 18 Mar 2013 07:58:01 -0500, Gary > wrote:

>
> She needs to print out some serious medical info on gout and send it to him
> to read. He might believe a reliable source and eat better.

How about going to the Dr and listening to him for a change or is he
like the people here who think Doctors don't know what they're talking
about when doctors tell their patients not to consume vast quantities
of saturated fats?

--
Food is an important part of a balanced diet.

On Mon, 18 Mar 2013 00:19:34 -0400, Cheryl >
wrote:

> On 3/18/2013 12:09 AM, sf wrote:
> > On Sun, 17 Mar 2013 21:14:00 -0400, Cheryl >
> > wrote:
> >
> >> On 3/17/2013 6:08 PM, sf wrote:
> >>
> >>> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> >>> wrote:
> >>>
> >>>> I wonder what the best noodles for this would be, egg noodles?
> >>>
> >>> Can you buy any other kind?
> >>>
> >> You're pretty snippy today.
> >
> > Be honest instead of reactionary.
> >
> I have no idea what you mean by that.

You did not answer the question.

--
Food is an important part of a balanced diet.

On Mar 17, 6:08*pm, sf > wrote:
> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> wrote:
>
> > *I wonder what the best noodles for this would be, egg noodles?
>
> Can you buy any other kind?

There ARE eggless noodles. Oh, let us not engage in
a semantic snit about the definition of 'noodle'.

On Sun, 17 Mar 2013 21:48:46 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> > wrote:
> >
> >> I wonder what the best noodles for this would be, egg noodles?
> >
> > Can you buy any other kind?
>
> Sure!
>
If I turned you around 3 times with your eyes closed, and then told
you to reach for a package on the shelf (which is 8-10 feet long at my
store), the odds are they will be made with egg. Non-egg noodles are
unusual and what you'd have to look for, not egg.

--
Food is an important part of a balanced diet.

On Mar 17, 1:28*pm, George M. Middius > wrote:
> jmcquown wrote:
> > A souffle contains eggs. *What I consider a casserole does not contain eggs.
>
> I don't care for souffle, although it's not as yucky as quiche.

I could eat cheese soufflé every week, and never tire of it. The same
goes for quiche. You must not like most egg dishes...

N.

On Mar 17, 5:17*pm, "Julie Bove" > wrote:
> Nancy2 wrote:
> > On Mar 17, 9:03 am, jmcquown > wrote:
> >> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>
> >>> Not all casseroles are noodle or rice based. Think of casserole as
> >>> the container the food is baked in and you'll see what I mean. No
> >>> one has a problem with putting an assortment of ingredients into a
> >>> slow cooker and eating the result, how is a casserole any
> >>> different? Not everything is tuna casserole.
> >>> Janet US
>
> >> I agree not every casserole contains noodles. Someone mentioned au
> >> gratin potatoes and scalloped potatoes. I consider those to be
> >> casseroles.
>
> >> Jill
>
> > Those are side dishes in my world. *I think of a casserole as an
> > entree. *If the scalloped potatoes had ham added, then for me, that
> > would be a casserole, not a side dish. *;-)
>
> > N.
>
> Lots of people add ham but it's not a side dish in my house. *In my mind if
> you have cheese or eggs in a dish, *then there's your protein and you don't
> need to add any more.

For me, there isn't enough cheese in potatoes au gratin to count as a
meal's "protein." But that's just me. ;-)

N.

On Mar 17, 6:25*pm, " > wrote:
> On Mar 17, 1:02*pm, Nancy2 > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 17, 9:03*am, jmcquown > wrote:
>
> > > On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>
> > > > Not all casseroles are noodle or rice based. *Think of casserole as
> > > > the container the food is baked in and you'll see what I mean. *No one
> > > > has a problem with putting an assortment of ingredients into a slow
> > > > cooker and eating the result, how is a casserole any different? *Not
> > > > everything is tuna casserole.
> > > > Janet US
>
> > > I agree not every casserole contains noodles. *Someone mentioned au
> > > gratin potatoes and scalloped potatoes. *I consider those to be casseroles.
>
> > > Jill
>
> > Those are side dishes in my world. *I think of a casserole as an
> > entree. *If the scalloped potatoes had ham added, then for me, that
> > would be a casserole, not a side dish. *;-)
>
> > N.
>
> You must live in a different world than everybody else. *A casserole
> can be either a main dish or a side dish.

I believe I said, "For me,...." That's the way dishes were defined
when I grew up. A vegetable baked in a dish is still a side dish,
unless it is the entree, FOR ME.

N.

On Mar 17, 6:30*pm, jmcquown > wrote:
> On 3/17/2013 6:19 PM, Julie Bove wrote:
>
>
>
>
>
>
>
> > jmcquown wrote:
> >> On 3/17/2013 1:03 PM, sf wrote:
> >>> On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
> >>> wrote:
>
> >>>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
> >>>>> Not all casseroles are noodle or rice based. *Think of casserole as
> >>>>> the container the food is baked in and you'll see what I mean. *No
> >>>>> one has a problem with putting an assortment of ingredients into a
> >>>>> slow cooker and eating the result, how is a casserole any
> >>>>> different? *Not everything is tuna casserole.
> >>>>> Janet US
>
> >>>> I agree not every casserole contains noodles. *Someone mentioned au
> >>>> gratin potatoes and scalloped potatoes. *I consider those to be
> >>>> casseroles.
> >>> I don't. *I don't consider it a casserole just because I used a
> >>> casserole dish to cook it in. *Should I call it a souffle when I use
> >>> my souffle dish?
>
> >> A souffle contains eggs. *What I consider a casserole does not
> >> contain eggs.
>
> > I have seen casseroles that contain chopped hard boiled eggs.
>
> That's not what I'm referring to. *Some people have rather elaborate
> recipes for things like mac & cheese which contain beaten eggs.
>
> Jill

Doesn't Paula Deen put eggs in hers? And I think I saw one of
Martha's guests put eggs in her Mac and cheese, too. It sounds icky
to me because they don't really serve any purpose that I can see.

N.

On Mon, 18 Mar 2013 06:49:51 -0400, Jim Elbrecht >
wrote:

>
> The Viennese-- and, I think, current usage in the USA for those is
> 'Frankfurter'. a good example of a caution to use with old
> recipes. Without the photo we'd have used [or *not*] those canned
> abominations and not used that recipe again.

I've never heard hot dogs called Viennese, Frankfurter - yes... though
looking at that picture, I'd probably never what they were. I'd be
inclined to use bratwurst.

--
Food is an important part of a balanced diet.

On Mon, 18 Mar 2013 09:12:38 -0700 (PDT), Nancy2
> wrote:

> On Mar 17, 6:25*pm, " > wrote:
> > On Mar 17, 1:02*pm, Nancy2 > wrote:
> >
> >
> >
> > > On Mar 17, 9:03*am, jmcquown > wrote:
> >
> > > > On 3/16/2013 11:12 AM, Janet Bostwick wrote:
> >
> > > > > Not all casseroles are noodle or rice based. *Think of casserole as
> > > > > the container the food is baked in and you'll see what I mean. *No one
> > > > > has a problem with putting an assortment of ingredients into a slow
> > > > > cooker and eating the result, how is a casserole any different? *Not
> > > > > everything is tuna casserole.
> > > > > Janet US
> >
> > > > I agree not every casserole contains noodles. *Someone mentioned au
> > > > gratin potatoes and scalloped potatoes. *I consider those to be casseroles.
> >
> > > > Jill
> >
> > > Those are side dishes in my world. *I think of a casserole as an
> > > entree. *If the scalloped potatoes had ham added, then for me, that
> > > would be a casserole, not a side dish. *;-)
> >
> > > N.
> >
> > You must live in a different world than everybody else. *A casserole
> > can be either a main dish or a side dish.
>
> I believe I said, "For me,...." That's the way dishes were defined
> when I grew up. A vegetable baked in a dish is still a side dish,
> unless it is the entree, FOR ME.
>
You're not alone. Casserole is the name of the deep dish they are
baked in. The alternative deep dish to use is called a souffle dish.

--
Food is an important part of a balanced diet.

On Mon, 18 Mar 2013 09:06:44 -0700 (PDT), Nancy2
> wrote:

> On Mar 17, 1:28*pm, George M. Middius > wrote:
> > jmcquown wrote:
> > > A souffle contains eggs. *What I consider a casserole does not contain eggs.
> >
> > I don't care for souffle, although it's not as yucky as quiche.
>
> I could eat cheese soufflé every week, and never tire of it. The same
> goes for quiche. You must not like most egg dishes...
>
I don't know about every week, but I love them too!

--
Food is an important part of a balanced diet.

On Mon, 18 Mar 2013 08:54:16 -0700 (PDT), Kalmia
> wrote:

> On Mar 17, 6:08*pm, sf > wrote:
> > On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> > wrote:
> >
> > > *I wonder what the best noodles for this would be, egg noodles?
> >
> > Can you buy any other kind?
>
> There ARE eggless noodles. Oh, let us not engage in
> a semantic snit about the definition of 'noodle'.

You're being redundant. Read what I said to Julie.

--
Food is an important part of a balanced diet.

sf wrote:
> On Mon, 18 Mar 2013 06:49:51 -0400, Jim Elbrecht >
> wrote:
>
>>
>> The Viennese-- and, I think, current usage in the USA for those is
>> 'Frankfurter'. a good example of a caution to use with old
>> recipes. Without the photo we'd have used [or *not*] those canned
>> abominations and not used that recipe again.
>
> I've never heard hot dogs called Viennese, Frankfurter - yes... though
> looking at that picture, I'd probably never what they were. I'd be
> inclined to use bratwurst.

have you ever heard of Vienna Beef?

Nancy2 wrote:

> > I don't care for souffle, although it's not as yucky as quiche.
>
> I could eat cheese soufflé every week, and never tire of it. The same
> goes for quiche. You must not like most egg dishes...

I was walking down the street the other day just as a deliveryman dropped a
crate of eggs on the sidewalk in front of the restaurant. He lost about 8 or
10. I'll bet no customers were broken up about the loss.