On Saturday, August 29, 2015 at 11:31:47 AM UTC-5, los Golondrinas wrote:
> On 8/29/2015 3:17 AM, wrote:
> > On Friday, August 28, 2015 at 9:50:16 PM UTC-5, jmcquown wrote:
> >>
> >> The original discussion was notbob's request about macaroni and cheese.
> >> There's no wrong or right about it. Most people following the thread
> >> can tell exactly what nb was talking about.
> >>
> >> Jill
> >>
> >>
> > Exactly!
> >
>
>
> EAT SHIT AND DIE
>
>
What do you want me to do with your clothes?? Wipe my mouth?

On Saturday, August 29, 2015 at 11:31:31 AM UTC-5, los Golondrinas wrote:
>
> On 8/29/2015 3:16 AM, wrote:
>
> >>
> > Why do act like stupidity is a virtue?
> >
>
> Why do you cheirish yours?
>
>
Spell checker broke?

On 8/29/2015 3:25 PM, wrote:
>> It sounds to me like she
>> >is trying to be the best mother ever to her daughter. And she bends to
>> >her husbands wishes too.
>> >
> Oh puhleeeeeeeeeease. A cat is a better mother than this mental
> defect could ever hope to be.

WTF have YOU ever mothered in your bully biotch life?

No, a tumbler of gin and Welches grape juice doesn't count.

On 8/29/2015 3:27 PM, wrote:
> On Saturday, August 29, 2015 at 6:42:36 AM UTC-5, Ophelia wrote:
>>
>> ... and she doesn't have the filthy mouth that repulsive bitch has!!!
>>
>>
> So says a 'net cop wanna-be.' Would you like some cheese
> with that whine, OhFeelMe?
>


How'd you like a nice hot Vicks enema?

On 8/29/2015 3:30 PM, wrote:
> On Saturday, August 29, 2015 at 11:31:09 AM UTC-5, los Golondrinas wrote:
>>
>> You'll get your bully-biotch ass handed to you as I choose, you
>> ass-licking servile little whore!
>>
>>
> If you are trying to impress others with 'tough' attitude
> the least you can do is learn to spell bitch.

http://www.urbandictionary.com/define.php?term=biotch

1. (noun) a woman of unsavory character traits pertaining to negative or
even beligerant attitude (ie. a pain in the ass or a moody bitch)

2. (noun) a man who's abilities/character/mindset/emotional responses is
atypical of that which is generally associated with being a man (ie.
acting like a girl, wimp or homosexual)


> Don't act like a juvenile who is afraid mama is going to smack them
> if they actually spell the word bitch.

Is "mama" gonna let you use googoo again, biotch?

On Saturday, August 29, 2015 at 4:36:07 PM UTC-5, los Golondrinas wrote:
>
> WTF have YOU ever mothered in your bully biotch life?
>
I've careful all my life, no kids. You're a prime
example of why abortion is legal in this country. It's a
shame that dog you call your mother didn't practice safe
sex.
>
> No, a tumbler of gin and Welches grape juice doesn't count.
>
That sounds nasty. Must be your favorite drink.

On 8/29/2015 3:30 PM, wrote:
> On Saturday, August 29, 2015 at 11:31:47 AM UTC-5, los Golondrinas wrote:
>> On 8/29/2015 3:17 AM, wrote:
>>> On Friday, August 28, 2015 at 9:50:16 PM UTC-5, jmcquown wrote:
>>>>
>>>> The original discussion was notbob's request about macaroni and cheese.
>>>> There's no wrong or right about it. Most people following the thread
>>>> can tell exactly what nb was talking about.
>>>>
>>>> Jill
>>>>
>>>>
>>> Exactly!
>>>
>>
>>
>> EAT SHIT AND DIE
>>
>>
> What do you want me to do with your clothes??

Launder and press them properly.

> Wipe my mouth?


Are you drooling again?

On 8/29/2015 3:31 PM, wrote:
> On Saturday, August 29, 2015 at 11:31:31 AM UTC-5, los Golondrinas wrote:
>>
>> On 8/29/2015 3:16 AM, wrote:
>>
>>>>
>>> Why do act like stupidity is a virtue?
>>>
>>
>> Why do you cheirish yours?
>>
>>
> Spell checker broke?
>

Reveling in your own idiocy again?

On 8/29/2015 3:33 PM, Bruce wrote:
> On Sat, 29 Aug 2015 14:25:36 -0700 (PDT), "
> > wrote:
>
>> On Saturday, August 29, 2015 at 6:15:51 AM UTC-5, Gary wrote:
>>>
>>> " wrote:
>>>>
>>>> I'll 'bully' (aka r e p l y) to that attention whore, whiner,
>>>> poor excuse for a mother anytime she acts like the stupid
>>>> idiot she is.
>>>
>>> That's more than a little cold, don't you think? You are replying and
>>> talking to a real person with feelings here. It sounds to me like she
>>> is trying to be the best mother ever to her daughter. And she bends to
>>> her husbands wishes too.
>>>
>> Oh puhleeeeeeeeeease. A cat is a better mother than this mental
>> defect could ever hope to be.
>
> I think they miss you in alt.skanks.
>

Maybe...not...

On Sat, 29 Aug 2015 11:46:15 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown >
>> wrote:
>>
>> > On 8/28/2015 2:31 PM, cshenk wrote:
>> > >
>> >> Hey Je_us, There's an alternative classic in the south. Learned
>> this >> one in Texas. You make the sauce just like for a classic
>> mac-n-cheese >> but you put in on cooked rice. You want the sauce a
>> bit more creamy as >> the rice will soak in more but it might work
>> well for you? You mix it >> all in just like with pasta and bake it.
>> > >
>> > Sorry, but cheesey rice (or cheese grits) casserole isn't remotely
>> > close to the same as macaroni & cheese. He's also not overly fond
>> > of rice.
>>
>> I'm not fond of rice? True, I don't eat a lot of rice compared to many
>> people, but I wouldn't go as far as saying I don't like rice. I'll
>> probably try Carol's idea, but agree it won't resemble mac n' cheese.
>
>Yup, it will not be the same but it *might* work well enough for your
>needs to be a sub since wheat doesn't work for you.
>
>Worth trying!

And try it I shall

On 8/29/2015 3:38 PM, wrote:
> On Saturday, August 29, 2015 at 4:36:07 PM UTC-5, los Golondrinas wrote:
>>
>> WTF have YOU ever mothered in your bully biotch life?
>>
> I've careful all my life, no kids. You're a prime
> example of why abortion is legal in this country. It's a
> shame that dog you call your mother didn't practice safe
> sex.
>>
>> No, a tumbler of gin and Welches grape juice doesn't count.
>>
> That sounds nasty.

I knew it'd perk yer cauliflower ears a bit.

> Must be your favorite drink.


Project much?

Or did the Sterno cans go dry again on ya?

On Sat, 29 Aug 2015 11:22:05 -0400, jmcquown >
wrote:

>On 8/29/2015 10:25 AM, wrote:
>> On Wednesday, August 26, 2015 at 2:25:27 PM UTC-4, notbob wrote:
>>> OK. I love a good mac n' cheese.
>>> I saw an episode of
>>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>>> crumble. Yes? No?
>>
>> Well, that's certainly traditional for a baked mac and cheese. It forms a nice crust, or an awful one, depending on whether you like that sort of thing.
>>
>> Lately, I've been adding turmeric to my cheese sauce for mac and cheese. It adds an interesting flavor that I like. Generally though, I don't bother with baking mac and cheese. While I like a crust, it's usually not worth the extra time. Maybe for a holiday meal.
>>
>I like baked macaroni & cheese. I don't make it often but when I do I
>toss some breadcrumbs in melted butter and add it to the top. The
>crispy crust adds a little something.
>
>What does the turmeric do other than add some colour?

Turmeric does have a (unique) flavour, not overly strong - but like
paprika - don't use too much or it'll spoil the meal. I used to use it
a lot, and for no particular reason haven't lately... sometimes I'll
add it to mashed potato.

On 8/29/2015 5:30 PM, wrote:
> On Saturday, August 29, 2015 at 11:31:47 AM UTC-5, los Golondrinas wrote:

>> EAT SHIT AND DIE
>>
>>
> What do you want me to do with your clothes?? Wipe my mouth?
>
(laugh!)

nancy

On 8/29/2015 4:35 PM, Nancy Young wrote:
> On 8/29/2015 5:30 PM, wrote:
>> On Saturday, August 29, 2015 at 11:31:47 AM UTC-5, los Golondrinas wrote:
>
>>> EAT SHIT AND DIE
>>>
>>>
>> What do you want me to do with your clothes?? Wipe my mouth?
>>
> (laugh!)
>
> nancy

Well you must be easily amused, here, have one too:

http://aftergrogblog.blogs.com/agb/i...t_Sandwich.jpg

On 8/29/2015 5:47 PM, Jeßus wrote:
> On Sat, 29 Aug 2015 11:22:05 -0400, jmcquown >
> wrote:
>
>> On 8/29/2015 10:25 AM, wrote:
>>> On Wednesday, August 26, 2015 at 2:25:27 PM UTC-4, notbob wrote:
>>>> OK. I love a good mac n' cheese.
>>>> I saw an episode of
>>>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>>>> crumble. Yes? No?
>>>
>>> Well, that's certainly traditional for a baked mac and cheese. It forms a nice crust, or an awful one, depending on whether you like that sort of thing.
>>>
>>> Lately, I've been adding turmeric to my cheese sauce for mac and cheese. It adds an interesting flavor that I like. Generally though, I don't bother with baking mac and cheese. While I like a crust, it's usually not worth the extra time. Maybe for a holiday meal.
>>>
>> I like baked macaroni & cheese. I don't make it often but when I do I
>> toss some breadcrumbs in melted butter and add it to the top. The
>> crispy crust adds a little something.
>>
>> What does the turmeric do other than add some colour?
>
> Turmeric does have a (unique) flavour, not overly strong - but like
> paprika - don't use too much or it'll spoil the meal. I used to use it
> a lot, and for no particular reason haven't lately... sometimes I'll
> add it to mashed potato.
>
I add a dash or two of dried cayenne pepper to macaroni & cheese sauce.
I like the bite. I really should make some mac & cheese soon.

Jill

On 8/29/2015 4:52 PM, jmcquown wrote:
> I add a dash or two of dried cayenne pepper to macaroni & cheese sauce.
> I like the bite.


Well now...+1!

On Sat, 29 Aug 2015 18:52:44 -0400, jmcquown >
wrote:

>On 8/29/2015 5:47 PM, Jeßus wrote:
>> On Sat, 29 Aug 2015 11:22:05 -0400, jmcquown >
>> wrote:
>>
>>> On 8/29/2015 10:25 AM, wrote:
>>>> On Wednesday, August 26, 2015 at 2:25:27 PM UTC-4, notbob wrote:
>>>>> OK. I love a good mac n' cheese.
>>>>> I saw an episode of
>>>>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>>>>> crumble. Yes? No?
>>>>
>>>> Well, that's certainly traditional for a baked mac and cheese. It forms a nice crust, or an awful one, depending on whether you like that sort of thing.
>>>>
>>>> Lately, I've been adding turmeric to my cheese sauce for mac and cheese. It adds an interesting flavor that I like. Generally though, I don't bother with baking mac and cheese. While I like a crust, it's usually not worth the extra time. Maybe for a holiday meal.
>>>>
>>> I like baked macaroni & cheese. I don't make it often but when I do I
>>> toss some breadcrumbs in melted butter and add it to the top. The
>>> crispy crust adds a little something.
>>>
>>> What does the turmeric do other than add some colour?
>>
>> Turmeric does have a (unique) flavour, not overly strong - but like
>> paprika - don't use too much or it'll spoil the meal. I used to use it
>> a lot, and for no particular reason haven't lately... sometimes I'll
>> add it to mashed potato.
>>
>I add a dash or two of dried cayenne pepper to macaroni & cheese sauce.
> I like the bite.

That wouldn't hurt at all.

>I really should make some mac & cheese soon.

I was considering making one today, but instead have decided on a
veggie bake/gratin sort of thing.

On 8/29/2015 5:09 PM, Je�us wrote:
>> I really should make some mac & cheese soon.
> I was considering making one today, but instead have decided on a
> veggie bake/gratin sort of thing.


Don't forget to add wabbit!

Je_us wrote in rec.food.cooking:

> On Sat, 29 Aug 2015 11:46:15 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown
> > >> wrote:
> >>
> >> > On 8/28/2015 2:31 PM, cshenk wrote:
> >> > >
> >> >> Hey Je_us, There's an alternative classic in the south. Learned
> >> this >> one in Texas. You make the sauce just like for a classic
> >> mac-n-cheese >> but you put in on cooked rice. You want the sauce a
> >> bit more creamy as >> the rice will soak in more but it might work
> >> well for you? You mix it >> all in just like with pasta and bake
> it. >> > >
> >> > Sorry, but cheesey rice (or cheese grits) casserole isn't
> remotely >> > close to the same as macaroni & cheese. He's also not
> overly fond >> > of rice.
> >>
> >> I'm not fond of rice? True, I don't eat a lot of rice compared to
> many >> people, but I wouldn't go as far as saying I don't like rice.
> I'll >> probably try Carol's idea, but agree it won't resemble mac n'
> cheese.
> >
> > Yup, it will not be the same but it might work well enough for your
> > needs to be a sub since wheat doesn't work for you.
> >
> > Worth trying!
>
> And try it I shall

I knew I had some recipes. Now as said, these aren't going to be
mac-n-cheese but they are 'related' and you can make at least the first
one a lot soupier/creamier if you like.

I personally like to use a simpler recipe for cheese sauce sometimes
I'll add that to another message because I'd like to see what others
use for a cheese sauce).

First one would be main pick but some of the others might appeal as
well. I'd up the cheese in the first one though, double it or more
(grin).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Rice and Cheese
Categories: Casserole, Rice
Yield: 4 Servings

1 c Raw Rice
1 sm Onion; minced
6 tb Butter
3 tb Flour
1 ts Salt
1/8 ts Pepper
1/2 ts Dry Mustard
1 ts Worcestershire Sauce
2 c Milk
1/2 lb Cheddar Cheese
3 tb Fine Dry Bread Crumbs

Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and
seasonings. Add milk gradually and cook, stirring constantly until
thickeded. Dice half of cheese and add to mixture, stir constantly
until blended. Slice remaining cheese. Put half of rice in shallow 1
1/2 qt. baking dish. Cover with layer of sliced cheese, pour half of
hot mixture over top. Repeat with other half of ingredients. Sprinkle
crumbs on top, and dot with remaining butter. Bake in hot over at
400? for 20 minutes.

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969



NOTES : During Lent, tuna or crabmeat may be added if desired.
Otherwise, any meat of your liking may be added to hot mixture before
pouring over rice. Recipe by: Mary Creniti

Posted to MC-Recipe Digest by Bill Spalding > on
Mar 06, 1998

MMMMM

This second one strays a bit but shows use of a canned soup. Consider
using cream of cheese soup inplace of the mushroom?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brown Rice and Cheese
Categories: Rice
Yield: 8 Servings

1/2 c Butter or margarine
1 lg Onion; chopped
1 Green pepper; chopped
1 cn Mushroom soup; diluted with
1 cn Water
1 c Uncooked brown rice
1/2 lb Cheddar cheese; grated
Salt and pepper to taste
Bread crumbs

Cook rice (see "Arkansas Brown Rice"). While rice is cooking, melt
butter in skillet. Add onion and green pepper, fry until partially
cooked. Add salt and pepper along with diluted soup and cook until
onion and pepper are tender. Fold cooked rice into soup mixture and
place in a 2-quart casserole; top with cheese and bread crumbs. Heat
uncovered in oven at 350 degrees for
30 minutes.

NOTE: Brown rice is raw rice which has not been polished to the white
stage usually seen.

ARKANSAS RICE DEPOT, INC.

PO BOX 808, 825 W. THIRD STREET

LITTLE ROCK, AR 72203

From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

MMMMM

This one strays further but consider using baking cups (easier cleanup
and you can eat them out of the cup). Normally I make rice balls with
rice seasoning mixed through but these are a nice change of pace for
work lunch munchies at my desk.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheese-Chile Rice Cups
Categories: Sun-dried, Muffins, Rice, Brunch
Yield: 12 Servings

3 c Cooked rice
1/2 c Shredded Monterey Jack
1 cn Diced green chiles; 4oz cn
1/3 c Dried Tomato Bits
1/2 c Milk
2 Eggs; beaten
1/2 ts Ground cumin
x Salt and pepper
1/2 c Cheddar cheese; shredded

Combine the cooked rice, Monterey Jack, chiles, tomato bits, milk
eggs, cumin, salt and pepper in a bowl. Grease 12 muffin cups
(vegetable spray can be used). Divide the rice mixture evenly into
the cups. Sprinkle with the remaining cheese and bake at 400~ for 15
minutes or until set. Posted to MM-Recipes Digest V3 #294

Date: Sun, 27 Oct 96 12:54:03 UT

From: "Deborah Kuhnen" >

MMMMM

These are great but you have to serve them hot from the oven. They
aren't all that good cold and do not nuke well. It is however very
easy to make 1/2 a recipe with leftover rice and some cherry tomatoes
or a roma.

When my tomatoes do well some years, I freeze excess (wash and dry then
tuck in a ziplock as is). When you take out a frozen one, set in warm
water and the skin will slip right off. Chop and use in soups, sauces,
stews and such. Oh, don't use any tomatoes that have 'split' as there
is a posibility of contanimation.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rice Cheese Croquettes
Categories: Jewish, Italian, Appetizers, Rice
Yield: 6 Servings

2 c Rice; short grained
1/4 c Onion; finely minced
2 tb Olive oil
1 t -salt
3 1/2 c -hot water
1 c Tomatoes; peeled
1 lb Mozzarella; cut in 24 1/4
1 c Bread crumbs; fine
1 c Vegetable oil; for frying
2 Eggs; slightly beaten

: -inch X 1 inch bits Suppli al Telefono To quote the author,
"It is not easy to make Suppli al Telefono. Nevertheless, it pays to
make the effort once in awhile because this dish always makes family
and guests happy. The name comes from the fact that a thread of
cheese will spin between your mouth and the suppli while you are
eating it, resembling the mouthpiece of an early model telephone from
the time this dish was first created. Suppl can be served as an
appetizer, as a side dish in a dairy meal, or as a meal in itself for
a lunch or brunch. ...Suppli should be served piping hot. Tell your
guests, who might have never had them before, that suppli should be
eaten with the fingers." Place rice, onion and olive oil in 2 qt
saucepan and saute 2 or 3 minutes, stirring frequently. Add salt and
3 1/2 cups hot water. Bring to a boil. Lower heat to minimum and
cook, covered, without stirring, 15 minutes. Add tomatoes and cook,
uncovered, 5 minutes longer, stirring frequently. The rice should now
be quite dry. Remove from heat and cool for 15 to 20 minutes, add
eggs and mix well. With damp hands, shape heaping tablespoons of the
mixture into croquettes the size of a large egg; insert one piece of
cheese into each croquette,
================================================== ====================
==== BBS: COLOSSUS Date: 12-09-92 (22:29) Number: 2333 From: ANNE
MACLELLAN Refer#: NONE To: ALL Recvd: NO Subj: Italian Jewish more
2/3 Conf: (125) COOK

MMMMM


--

On Sun, 30 Aug 2015 07:34:47 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sat, 29 Aug 2015 11:46:15 -0500, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown
>> > >> wrote:
>> >>
>> >> > On 8/28/2015 2:31 PM, cshenk wrote:
>> >> > >
>> >> >> Hey Je_us, There's an alternative classic in the south. Learned
>> >> this >> one in Texas. You make the sauce just like for a classic
>> >> mac-n-cheese >> but you put in on cooked rice. You want the sauce a
>> >> bit more creamy as >> the rice will soak in more but it might work
>> >> well for you? You mix it >> all in just like with pasta and bake
>> it. >> > >
>> >> > Sorry, but cheesey rice (or cheese grits) casserole isn't
>> remotely >> > close to the same as macaroni & cheese. He's also not
>> overly fond >> > of rice.
>> >>
>> >> I'm not fond of rice? True, I don't eat a lot of rice compared to
>> many >> people, but I wouldn't go as far as saying I don't like rice.
>> I'll >> probably try Carol's idea, but agree it won't resemble mac n'
>> cheese.
>> >
>> > Yup, it will not be the same but it might work well enough for your
>> > needs to be a sub since wheat doesn't work for you.
>> >
>> > Worth trying!
>>
>> And try it I shall
>
>I knew I had some recipes. Now as said, these aren't going to be
>mac-n-cheese but they are 'related' and you can make at least the first
>one a lot soupier/creamier if you like.
>
>I personally like to use a simpler recipe for cheese sauce sometimes
>I'll add that to another message because I'd like to see what others
>use for a cheese sauce).
>
>First one would be main pick but some of the others might appeal as
>well. I'd up the cheese in the first one though, double it or more
>(grin).
>
>
>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Baked Rice and Cheese
> Categories: Casserole, Rice
> Yield: 4 Servings
>
> 1 c Raw Rice
> 1 sm Onion; minced
> 6 tb Butter
> 3 tb Flour
> 1 ts Salt
> 1/8 ts Pepper
> 1/2 ts Dry Mustard
> 1 ts Worcestershire Sauce
> 2 c Milk
> 1/2 lb Cheddar Cheese
> 3 tb Fine Dry Bread Crumbs
>
> Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and
> seasonings. Add milk gradually and cook, stirring constantly until
> thickeded. Dice half of cheese and add to mixture, stir constantly
> until blended. Slice remaining cheese. Put half of rice in shallow 1
> 1/2 qt. baking dish. Cover with layer of sliced cheese, pour half of
> hot mixture over top. Repeat with other half of ingredients. Sprinkle
> crumbs on top, and dot with remaining butter. Bake in hot over at
> 400? for 20 minutes.
>
> Source: Recipes Out of This World Women of St. Agnes Catholic Church
> Charleston, WV 1969

Thanks Carol, I'll try this one soon, the only ingredient I need is
dry mustard. Looking forward to it, actually

Je_us wrote in rec.food.cooking:

> On Sun, 30 Aug 2015 07:34:47 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Sat, 29 Aug 2015 11:46:15 -0500, "cshenk" >
> wrote: >>
> >> > Je_us wrote in rec.food.cooking:
> >> >
> >> >> On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown
> >> > >> wrote:
> >> >>
> >> >> > On 8/28/2015 2:31 PM, cshenk wrote:
> >> >> > >
> >> >> >> Hey Je_us, There's an alternative classic in the south.
> Learned >> >> this >> one in Texas. You make the sauce just like for
> a classic >> >> mac-n-cheese >> but you put in on cooked rice. You
> want the sauce a >> >> bit more creamy as >> the rice will soak in
> more but it might work >> >> well for you? You mix it >> all in just
> like with pasta and bake >> it. >> > >
> >> >> > Sorry, but cheesey rice (or cheese grits) casserole isn't
> >> remotely >> > close to the same as macaroni & cheese. He's also
> not >> overly fond >> > of rice.
> >> >>
> >> >> I'm not fond of rice? True, I don't eat a lot of rice compared
> to >> many >> people, but I wouldn't go as far as saying I don't like
> rice. >> I'll >> probably try Carol's idea, but agree it won't
> resemble mac n' >> cheese.
> >> >
> >> > Yup, it will not be the same but it might work well enough for
> your >> > needs to be a sub since wheat doesn't work for you.
> >> >
> >> > Worth trying!
> >>
> >> And try it I shall
> >
> > I knew I had some recipes. Now as said, these aren't going to be
> > mac-n-cheese but they are 'related' and you can make at least the
> > first one a lot soupier/creamier if you like.
> >
> > I personally like to use a simpler recipe for cheese sauce sometimes
> > I'll add that to another message because I'd like to see what others
> > use for a cheese sauce).
> >
> > First one would be main pick but some of the others might appeal as
> > well. I'd up the cheese in the first one though, double it or more
> > (grin).
> >
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Baked Rice and Cheese
> > Categories: Casserole, Rice
> > Yield: 4 Servings
> >
> > 1 c Raw Rice
> > 1 sm Onion; minced
> > 6 tb Butter
> > 3 tb Flour
> > 1 ts Salt
> > 1/8 ts Pepper
> > 1/2 ts Dry Mustard
> > 1 ts Worcestershire Sauce
> > 2 c Milk
> > 1/2 lb Cheddar Cheese
> > 3 tb Fine Dry Bread Crumbs
> >
> > Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and
> > seasonings. Add milk gradually and cook, stirring constantly until
> > thickeded. Dice half of cheese and add to mixture, stir constantly
> > until blended. Slice remaining cheese. Put half of rice in shallow
> > 1 1/2 qt. baking dish. Cover with layer of sliced cheese, pour
> > half of hot mixture over top. Repeat with other half of
> > ingredients. Sprinkle crumbs on top, and dot with remaining
> > butter. Bake in hot over at 400? for 20 minutes.
> >
> > Source: Recipes Out of This World Women of St. Agnes Catholic
> > Church Charleston, WV 1969
>
> Thanks Carol, I'll try this one soon, the only ingredient I need is
> dry mustard. Looking forward to it, actually

Actually the dry mustard though a nice touch, isn't essential.
Consider a TS or so of prepared mustard of your choice that you have
handy, or just omit it.


--

On 8/30/2015 2:48 AM, wrote:
> On Saturday, August 29, 2015 at 11:22:12 AM UTC-4, jmcquown wrote:
>> On 8/29/2015 10:25 AM, wrote:
>>
>>> Lately, I'
> Blacksburg, VA
>
Mmmm hmmm...

Ayup...

On 8/28/2015 2:21 AM, koko wrote:
> On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:
>
>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>
>>> On 2015-08-26, Dave Smith > wrote:
>>>
>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>a universal experience
> James Beard
>
Mmmm hmmm...

Ayup...

On 8/30/2015 8:52 AM, jmcquown wrote:
> On 8/29/2015 5:47 PM, Jeßus wrote:
>> On Sat, 29 Aug 2015 11:22:05 -0400, jmcquown >
>> wrote:
>>
>>> On 8/29/2015 10:25 AM, wrote:
>>>> On Wednesday, August 26, 2015 at 2:25:27 PM UTC-4, notbob wrote:
>>>>> OK. I love a good mac n' cheese.
>>>>> I saw an episode of
>>>>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>>>>> crumble. Yes? No?
>>>>
>>>> Well, that's certainly traditional for a baked mac and cheese. It
>>>> forms a nice crust, or an awful one, depending on whether you like
>>>> that sort of thing.
>>>>
>>>> Lately, I've been adding turmeric to my cheese sauce for mac and
>>>> cheese. It adds an interesting flavor that I like. Generally
>>>> though, I don't bother with baking mac and cheese. While I like a
>>>> crust, it's usually not worth the extra time. Maybe for a holiday
>>>> meal.
>>>>
>>> I like baked macaroni & cheese. I don't make it often but when I do I
>>> toss some breadcrumbs in melted butter and add it to the top. The
>>> crispy crust adds a little something.
>>>
>>> What does the turmeric do other than add some colour?
>>
>> Turmeric does have a (unique) flavour, not overly strong - but like
>> paprika - don't use too much or it'll spoil the meal. I used to use it
>> a lot, and for no particular reason haven't lately... sometimes I'll
>> add it to mashed potato.
>>
> I add a dash or two of dried cayenne pepper to macaroni & cheese sauce.
> I like the bite. I really should make some mac & cheese soon.
>
> Jill


Mmmm hmmm...

Ayup...

On 8/28/2015 8:32 AM, Janet wrote:
> In article >,
> says...
>>
>> On 2015-08-26, Nancy Young > wrote:
>>>
>>> MUST HAVE buttered bread crumbs on mac n cheese casserole.
>>>
>>> I won't listen to anyone who says different.
>>
>> How does one butter a crumb?
>
> With a teensy tiny knife.
>
> Janet UK
>


Mmmm hmmm...

Ayup...

On 8/30/2015 7:38 AM, wrote:
> On Saturday, August 29, 2015 at 4:36:07 PM UTC-5, los Golondrinas wrote:
>>
>> WTF have YOU ever mothered in your bully biotch life?
>>
> I've careful all my life, no kids. You're a prime
> example of why abortion is legal in this country. It's a
> shame that dog you call your mother didn't practice safe
> sex.
>>
>> No, a tumbler of gin and Welches grape juice doesn't count.
>>
> That sounds nasty. Must be your favorite drink.
>


Mmmm hmmm...

Ayup...

On 8/28/2015 10:32 AM, wrote:
> A small amount of spicy mustard is good in mac & cheese. Toasted breadcrumbs sprinkled with a little onion powder on top. Chives or a little chopped green onion. Chopped bacon.
>
> Denise in NH
>
Mmmm hmmm...

Ayup...

On 8/30/2015 12:25 AM, wrote:
> On Wednesday, August 26, 2015 at 2:25:27 PM UTC-4, notbob wrote:
>> OK. I love a good mac n' cheese.
>> I saw an episode of
>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>> crumble. Yes? No?
>
> Well, that's certainly traditional for a baked mac and cheese. It forms a nice crust, or an awful one, depending on whether you like that sort of thing.
>
> Lately, I've been adding turmeric to my cheese sauce for mac and cheese. It adds an interesting flavor that I like. Generally though, I don't bother with baking mac and cheese. While I like a crust, it's usually not worth the extra time. Maybe for a holiday meal.
>
> Bill Ranck
> Blacksburg, VA
>
Mmmm hmmm...

Ayup...

On Mon, 31 Aug 2015 19:20:58 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sun, 30 Aug 2015 07:34:47 -0500, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Sat, 29 Aug 2015 11:46:15 -0500, "cshenk" >
>> wrote: >>
>> >> > Je_us wrote in rec.food.cooking:
>> >> >
>> >> >> On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown
>> >> > >> wrote:
>> >> >>
>> >> >> > On 8/28/2015 2:31 PM, cshenk wrote:
>> >> >> > >
>> >> >> >> Hey Je_us, There's an alternative classic in the south.
>> Learned >> >> this >> one in Texas. You make the sauce just like for
>> a classic >> >> mac-n-cheese >> but you put in on cooked rice. You
>> want the sauce a >> >> bit more creamy as >> the rice will soak in
>> more but it might work >> >> well for you? You mix it >> all in just
>> like with pasta and bake >> it. >> > >
>> >> >> > Sorry, but cheesey rice (or cheese grits) casserole isn't
>> >> remotely >> > close to the same as macaroni & cheese. He's also
>> not >> overly fond >> > of rice.
>> >> >>
>> >> >> I'm not fond of rice? True, I don't eat a lot of rice compared
>> to >> many >> people, but I wouldn't go as far as saying I don't like
>> rice. >> I'll >> probably try Carol's idea, but agree it won't
>> resemble mac n' >> cheese.
>> >> >
>> >> > Yup, it will not be the same but it might work well enough for
>> your >> > needs to be a sub since wheat doesn't work for you.
>> >> >
>> >> > Worth trying!
>> >>
>> >> And try it I shall
>> >
>> > I knew I had some recipes. Now as said, these aren't going to be
>> > mac-n-cheese but they are 'related' and you can make at least the
>> > first one a lot soupier/creamier if you like.
>> >
>> > I personally like to use a simpler recipe for cheese sauce sometimes
>> > I'll add that to another message because I'd like to see what others
>> > use for a cheese sauce).
>> >
>> > First one would be main pick but some of the others might appeal as
>> > well. I'd up the cheese in the first one though, double it or more
>> > (grin).
>> >
>> >
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Baked Rice and Cheese
>> > Categories: Casserole, Rice
>> > Yield: 4 Servings
>> >
>> > 1 c Raw Rice
>> > 1 sm Onion; minced
>> > 6 tb Butter
>> > 3 tb Flour
>> > 1 ts Salt
>> > 1/8 ts Pepper
>> > 1/2 ts Dry Mustard
>> > 1 ts Worcestershire Sauce
>> > 2 c Milk
>> > 1/2 lb Cheddar Cheese
>> > 3 tb Fine Dry Bread Crumbs
>> >
>> > Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and
>> > seasonings. Add milk gradually and cook, stirring constantly until
>> > thickeded. Dice half of cheese and add to mixture, stir constantly
>> > until blended. Slice remaining cheese. Put half of rice in shallow
>> > 1 1/2 qt. baking dish. Cover with layer of sliced cheese, pour
>> > half of hot mixture over top. Repeat with other half of
>> > ingredients. Sprinkle crumbs on top, and dot with remaining
>> > butter. Bake in hot over at 400? for 20 minutes.
>> >
>> > Source: Recipes Out of This World Women of St. Agnes Catholic
>> > Church Charleston, WV 1969
>>
>> Thanks Carol, I'll try this one soon, the only ingredient I need is
>> dry mustard. Looking forward to it, actually
>
>Actually the dry mustard though a nice touch, isn't essential.
>Consider a TS or so of prepared mustard of your choice that you have
>handy, or just omit it.

Thanks, I do have some Dijon I could use instead.