Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
course. Drained and placed in a deep casserole dish. Make 2 cups of
white sauce and add some cheese. I had a bit of softened brie so I
added that to the mix along with grated parmesan. Stir the cream sauce
with cheese into the pasta.

Add drained canned lump crab, canned baby shrimp. Stir until blended.
Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
seasoning.

It's in the oven now, 350F. Bake about 40 minutes until the mixture is
bubbly and the top is browned. That seems to be the directions on most
standard casseroles.

This is a quick and easy pasta dish and very tasty.

Jill

On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>
> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
> course. Drained and placed in a deep casserole dish. Make 2 cups of
> white sauce and add some cheese. I had a bit of softened brie so I
> added that to the mix along with grated parmesan. Stir the cream sauce
> with cheese into the pasta.
>
> Add drained canned lump crab, canned baby shrimp. Stir until blended.
> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
> seasoning.
>
> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
> bubbly and the top is browned. That seems to be the directions on most
> standard casseroles.
>
> This is a quick and easy pasta dish and very tasty.
>
> Jill
>
My dinner consisted of a peanut butter and grape jam sandwich with a glass of
m i l k. (I had a large lunch so not much of a supper.)

The anti-milk bunch can just moooove along.

On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> wrote:

>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>
>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>> white sauce and add some cheese. I had a bit of softened brie so I
>> added that to the mix along with grated parmesan. Stir the cream sauce
>> with cheese into the pasta.
>>
>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>> seasoning.
>>
>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>> bubbly and the top is browned. That seems to be the directions on most
>> standard casseroles.
>>
>> This is a quick and easy pasta dish and very tasty.
>>
>> Jill
>>
>My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>m i l k. (I had a large lunch so not much of a supper.)
>
>The anti-milk bunch can just moooove along.

Could grape jam be an American thing? I had never heard of it before
RFC. I hope it contains mold inhibitor!

"Bruce" > wrote in message
...
> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> > wrote:
>
>>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>>
>>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>>> white sauce and add some cheese. I had a bit of softened brie so I
>>> added that to the mix along with grated parmesan. Stir the cream sauce
>>> with cheese into the pasta.
>>>
>>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>>> seasoning.
>>>
>>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>>> bubbly and the top is browned. That seems to be the directions on most
>>> standard casseroles.
>>>
>>> This is a quick and easy pasta dish and very tasty.
>>>
>>> Jill
>>>
>>My dinner consisted of a peanut butter and grape jam sandwich with a glass
>>of
>>m i l k. (I had a large lunch so not much of a supper.)
>>
>>The anti-milk bunch can just moooove along.
>
> Could grape jam be an American thing? I had never heard of it before
> RFC. I hope it contains mold inhibitor!

I've never heard of it before either.

On Wed, 4 Dec 2019 23:23:37 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>> > wrote:
>>
>>>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>>>
>>>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>>>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>>>> white sauce and add some cheese. I had a bit of softened brie so I
>>>> added that to the mix along with grated parmesan. Stir the cream sauce
>>>> with cheese into the pasta.
>>>>
>>>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>>>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>>>> seasoning.
>>>>
>>>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>>>> bubbly and the top is browned. That seems to be the directions on most
>>>> standard casseroles.
>>>>
>>>> This is a quick and easy pasta dish and very tasty.
>>>>
>>>> Jill
>>>>
>>>My dinner consisted of a peanut butter and grape jam sandwich with a glass
>>>of
>>>m i l k. (I had a large lunch so not much of a supper.)
>>>
>>>The anti-milk bunch can just moooove along.
>>
>> Could grape jam be an American thing? I had never heard of it before
>> RFC. I hope it contains mold inhibitor!
>
>I've never heard of it before either.

Maybe it's regional.

On 12/5/2019 2:26 AM, Bruce wrote:
> On Wed, 4 Dec 2019 23:23:37 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Bruce" > wrote in message
>> ...
>>> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>>> > wrote:
>>>
>>>> On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>>>>
>>>>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>>>>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>>>>> white sauce and add some cheese. I had a bit of softened brie so I
>>>>> added that to the mix along with grated parmesan. Stir the cream sauce
>>>>> with cheese into the pasta.
>>>>>
>>>>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>>>>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>>>>> seasoning.
>>>>>
>>>>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>>>>> bubbly and the top is browned. That seems to be the directions on most
>>>>> standard casseroles.
>>>>>
>>>>> This is a quick and easy pasta dish and very tasty.
>>>>>
>>>>> Jill
>>>>>
>>>> My dinner consisted of a peanut butter and grape jam sandwich with a glass
>>>> of
>>>> m i l k. (I had a large lunch so not much of a supper.)
>>>>
>>>> The anti-milk bunch can just moooove along.
>>>
>>> Could grape jam be an American thing? I had never heard of it before
>>> RFC. I hope it contains mold inhibitor!
>>
>> I've never heard of it before either.
>
> Maybe it's regional.
>
Pretty much every supermarket has it. Welches, Smuckers, Dickinson's
make it. Its been around since I was a kid. Not as popular as the jelly
though.

On 2019-12-05 12:26 a.m., Bruce wrote:
> On Wed, 4 Dec 2019 23:23:37 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Bruce" > wrote in message
>> ...
>>> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>>> > wrote:
>>>
>>>> On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>>>>
>>>>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>>>>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>>>>> white sauce and add some cheese. I had a bit of softened brie so I
>>>>> added that to the mix along with grated parmesan. Stir the cream sauce
>>>>> with cheese into the pasta.
>>>>>
>>>>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>>>>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>>>>> seasoning.
>>>>>
>>>>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>>>>> bubbly and the top is browned. That seems to be the directions on most
>>>>> standard casseroles.
>>>>>
>>>>> This is a quick and easy pasta dish and very tasty.
>>>>>
>>>>> Jill
>>>>>
>>>> My dinner consisted of a peanut butter and grape jam sandwich with a glass
>>>> of
>>>> m i l k. (I had a large lunch so not much of a supper.)
>>>>
>>>> The anti-milk bunch can just moooove along.
>>>
>>> Could grape jam be an American thing? I had never heard of it before
>>> RFC. I hope it contains mold inhibitor!
>>
>> I've never heard of it before either.
>
> Maybe it's regional.
>
It's made from the Concord grape and I seriously doubt that any other
grape-growing country would want to cultivate it, apart from using it as
root stock to help ward off the phylloxera bug.

On Thursday, December 5, 2019 at 2:23:50 AM UTC-5, Julie Bove wrote:
> "Bruce" > wrote in message
> ...
> > On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> > > wrote:
> >
> >>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
> >>>
> >>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
> >>> course. Drained and placed in a deep casserole dish. Make 2 cups of
> >>> white sauce and add some cheese. I had a bit of softened brie so I
> >>> added that to the mix along with grated parmesan. Stir the cream sauce
> >>> with cheese into the pasta.
> >>>
> >>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
> >>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
> >>> seasoning.
> >>>
> >>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
> >>> bubbly and the top is browned. That seems to be the directions on most
> >>> standard casseroles.
> >>>
> >>> This is a quick and easy pasta dish and very tasty.
> >>>
> >>> Jill
> >>>
> >>My dinner consisted of a peanut butter and grape jam sandwich with a glass
> >>of
> >>m i l k. (I had a large lunch so not much of a supper.)
> >>
> >>The anti-milk bunch can just moooove along.
> >
> > Could grape jam be an American thing? I had never heard of it before
> > RFC. I hope it contains mold inhibitor!
>
> I've never heard of it before either.

https://www.walmart.ca/en/ip/welchs-.../6000142774167

On Wed, 4 Dec 2019 23:49:17 -0800 (PST), A Moose in Love
> wrote:

>On Thursday, December 5, 2019 at 2:23:50 AM UTC-5, Julie Bove wrote:
>> "Bruce" > wrote in message
>> ...
>> > On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>> > > wrote:
>> >
>> >>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>> >>>
>> >>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>> >>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>> >>> white sauce and add some cheese. I had a bit of softened brie so I
>> >>> added that to the mix along with grated parmesan. Stir the cream sauce
>> >>> with cheese into the pasta.
>> >>>
>> >>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>> >>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>> >>> seasoning.
>> >>>
>> >>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>> >>> bubbly and the top is browned. That seems to be the directions on most
>> >>> standard casseroles.
>> >>>
>> >>> This is a quick and easy pasta dish and very tasty.
>> >>>
>> >>> Jill
>> >>>
>> >>My dinner consisted of a peanut butter and grape jam sandwich with a glass
>> >>of
>> >>m i l k. (I had a large lunch so not much of a supper.)
>> >>
>> >>The anti-milk bunch can just moooove along.
>> >
>> > Could grape jam be an American thing? I had never heard of it before
>> > RFC. I hope it contains mold inhibitor!
>>
>> I've never heard of it before either.
>
>https://www.walmart.ca/en/ip/welchs-.../6000142774167

"Concord Grapes, Corn Syrup, High Fructose Corn Syrup, Fruit Pectin,
Citric Acid."

Only the corn crap's bad. I guess that's in just about everything in
NA. Sometimes also here.

"A Moose in Love" > wrote in message
...
> On Thursday, December 5, 2019 at 2:23:50 AM UTC-5, Julie Bove wrote:
>> "Bruce" > wrote in message
>> ...
>> > On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>> > > wrote:
>> >
>> >>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>> >>>
>> >>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>> >>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>> >>> white sauce and add some cheese. I had a bit of softened brie so I
>> >>> added that to the mix along with grated parmesan. Stir the cream
>> >>> sauce
>> >>> with cheese into the pasta.
>> >>>
>> >>> Add drained canned lump crab, canned baby shrimp. Stir until
>> >>> blended.
>> >>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic &
>> >>> herb
>> >>> seasoning.
>> >>>
>> >>> It's in the oven now, 350F. Bake about 40 minutes until the mixture
>> >>> is
>> >>> bubbly and the top is browned. That seems to be the directions on
>> >>> most
>> >>> standard casseroles.
>> >>>
>> >>> This is a quick and easy pasta dish and very tasty.
>> >>>
>> >>> Jill
>> >>>
>> >>My dinner consisted of a peanut butter and grape jam sandwich with a
>> >>glass
>> >>of
>> >>m i l k. (I had a large lunch so not much of a supper.)
>> >>
>> >>The anti-milk bunch can just moooove along.
>> >
>> > Could grape jam be an American thing? I had never heard of it before
>> > RFC. I hope it contains mold inhibitor!
>>
>> I've never heard of it before either.
>
> https://www.walmart.ca/en/ip/welchs-.../6000142774167

Okay then. Never looked for it as I pretty much only like strawberry,
raspberry and blackberry/marionberry type jam.

Julie Bove wrote:
>
> "Bruce" wrote:
> > Could grape jam be an American thing? I had never heard of it before
> > RFC. I hope it contains mold inhibitor!
>
> I've never heard of it before either.

WTH? Neither of you ever heard of grape jam? Get a life.

On Wed, 4 Dec 2019 23:23:37 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
snip
>>
>> Could grape jam be an American thing? I had never heard of it before
>> RFC. I hope it contains mold inhibitor!
>
>I've never heard of it before either.

If we call it grape jelly would you have heard of it?

On Thursday, December 5, 2019 at 1:23:50 AM UTC-6, Julie Bove wrote:
>
> "Bruce" > wrote in message
> ...
> >
> > Could grape jam be an American thing? I had never heard of it before
> > RFC. I hope it contains mold inhibitor!
>
> I've never heard of it before either.
>
Julie, we A L L know you are a retarded dumbass who made the mistake of
breeding. But I know you are not entirely brainless to make me believe
you've never in your stupid life heard of grape jam.

On Thu, 5 Dec 2019 13:53:11 -0800 (PST), "
> wrote:

>On Thursday, December 5, 2019 at 1:23:50 AM UTC-6, Julie Bove wrote:
>>
>> "Bruce" > wrote in message
>> ...
>> >
>> > Could grape jam be an American thing? I had never heard of it before
>> > RFC. I hope it contains mold inhibitor!
>>
>> I've never heard of it before either.
>>
>Julie, we A L L know you are a retarded dumbass who made the mistake of
>breeding. But I know you are not entirely brainless to make me believe
>you've never in your stupid life heard of grape jam.

You're not a retard if you haven't heard of grape jam. You're an
uneducated retard with no basic manners if you post what you just
posted.

wrote:
> On Thursday, December 5, 2019 at 1:23:50 AM UTC-6, Julie Bove wrote:
>>
>> "Bruce" > wrote in message
>> ...
>>>
>>> Could grape jam be an American thing? I had never heard of it before
>>> RFC. I hope it contains mold inhibitor!
>>
>> I've never heard of it before either.
>>
> Julie, we A L L know you are a retarded dumbass who made the mistake of
> breeding.

Oh shit, you mean the gardener impregnated her before he left??

Shit Shit Shit!

On Thursday, December 5, 2019 at 12:04:35 AM UTC-5, Bruce wrote:
> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> > wrote:
>
> >On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
> >>
> >> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
> >> course. Drained and placed in a deep casserole dish. Make 2 cups of
> >> white sauce and add some cheese. I had a bit of softened brie so I
> >> added that to the mix along with grated parmesan. Stir the cream sauce
> >> with cheese into the pasta.
> >>
> >> Add drained canned lump crab, canned baby shrimp. Stir until blended.
> >> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
> >> seasoning.
> >>
> >> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
> >> bubbly and the top is browned. That seems to be the directions on most
> >> standard casseroles.
> >>
> >> This is a quick and easy pasta dish and very tasty.
> >>
> >> Jill
> >>
> >My dinner consisted of a peanut butter and grape jam sandwich with a glass of
> >m i l k. (I had a large lunch so not much of a supper.)
> >
> >The anti-milk bunch can just moooove along.
>
> Could grape jam be an American thing? I had never heard of it before
> RFC. I hope it contains mold inhibitor!

Sugar is the mold inhibitor, doofus.

When I was a kid I used grape jelly (not jam) for PB&J sandwiches.
Nowadays it's strawberry preserves on the rare occasions I have
a PB&J.

Cindy Hamilton

On 2019-12-05 6:26 a.m., Cindy Hamilton wrote:
> On Thursday, December 5, 2019 at 12:04:35 AM UTC-5, Bruce wrote:

>> Could grape jam be an American thing? I had never heard of it before
>> RFC. I hope it contains mold inhibitor!
>
> Sugar is the mold inhibitor, doofus.
>
> When I was a kid I used grape jelly (not jam) for PB&J sandwiches.
> Nowadays it's strawberry preserves on the rare occasions I have
> a PB&J.
>
>

I always thought that grape jam and jelly are basically the same. I
looked up a jam recipe and it talks about pureeing the skins. I don't
dislike grape jam/jelly, but it is very low on my list of favourites.

On Thursday, December 5, 2019 at 9:31:21 AM UTC-5, Dave Smith wrote:
> On 2019-12-05 6:26 a.m., Cindy Hamilton wrote:
> > On Thursday, December 5, 2019 at 12:04:35 AM UTC-5, Bruce wrote:
>
> >> Could grape jam be an American thing? I had never heard of it before
> >> RFC. I hope it contains mold inhibitor!
> >
> > Sugar is the mold inhibitor, doofus.
> >
> > When I was a kid I used grape jelly (not jam) for PB&J sandwiches.
> > Nowadays it's strawberry preserves on the rare occasions I have
> > a PB&J.
> >
> >
>
> I always thought that grape jam and jelly are basically the same. I
> looked up a jam recipe and it talks about pureeing the skins. I don't
> dislike grape jam/jelly, but it is very low on my list of favourites.

Jam has fruit solids in it. Jelly is made from fruit juice.

Cindy Hamilton

On Thu, 5 Dec 2019 09:32:45 -0500, Dave Smith
> wrote:

>On 2019-12-05 6:26 a.m., Cindy Hamilton wrote:
>> On Thursday, December 5, 2019 at 12:04:35 AM UTC-5, Bruce wrote:
>
>>> Could grape jam be an American thing? I had never heard of it before
>>> RFC. I hope it contains mold inhibitor!
>>
>> Sugar is the mold inhibitor, doofus.
>>
>> When I was a kid I used grape jelly (not jam) for PB&J sandwiches.
>> Nowadays it's strawberry preserves on the rare occasions I have
>> a PB&J.
>>
>>
>
>I always thought that grape jam and jelly are basically the same.

Ha!

On Thursday, December 5, 2019 at 8:31:21 AM UTC-6, Dave Smith wrote:
>
> I always thought that grape jam and jelly are basically the same. I
> looked up a jam recipe and it talks about pureeing the skins. I don't
> dislike grape jam/jelly, but it is very low on my list of favourites.
>
Jelly is the juice of the fruit whereas jam is the juice and pulp. It's
thicker and much easier spread than jellies.

Dave Smith wrote:
> I always thought that grape jam and jelly are basically the same.

Any clueless anyone only needs to buy a jar of each and compare
it side by side. Big difference.

Jelly is very gelled and extra sweet
Jam is thicker with a richer taste.

Sausage biscuit with grape JAM is a good combo.

On Thu, 5 Dec 2019 03:26:06 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 5, 2019 at 12:04:35 AM UTC-5, Bruce wrote:
>> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>> > wrote:
>>
>> >My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>> >m i l k. (I had a large lunch so not much of a supper.)
>> >
>> >The anti-milk bunch can just moooove along.
>>
>> Could grape jam be an American thing? I had never heard of it before
>> RFC. I hope it contains mold inhibitor!
>
>Sugar is the mold inhibitor, doofus.

I was joking, Sherlock.

>When I was a kid I used grape jelly (not jam) for PB&J sandwiches.
>Nowadays it's strawberry preserves on the rare occasions I have
>a PB&J.

I once watched a YouTube video about what Americans call jam and what
they call jelly (and maybe there was also preserve). Other than that,
it's the same thing to me. One's a bit more runny than the other, but
it's all jam.

Bruce wrote:
> On Thu, 5 Dec 2019 03:26:06 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Thursday, December 5, 2019 at 12:04:35 AM UTC-5, Bruce wrote:
>>> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>>> > wrote:
>>>
>>>> My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>>>> m i l k. (I had a large lunch so not much of a supper.)
>>>>
>>>> The anti-milk bunch can just moooove along.
>>>
>>> Could grape jam be an American thing? I had never heard of it before
>>> RFC. I hope it contains mold inhibitor!
>>
>> Sugar is the mold inhibitor, doofus.
>
> I was joking, Sherlock.
>

Oh, OK. Nyuk Nyuk Nyuk. Yoose a funny man druce.

" wrote:
>
> My dinner consisted of a peanut butter and grape jam sandwich with a glass of
> m i l k. (I had a large lunch so not much of a supper.)

I've eaten the peanut butter and grape jam thing often. Not so
much the milk these days but I do like that.

Yesterday, my lunch and repeat dinner was salad and sweet potato
with one slice of toasted 12-grain bread. Good stuff.

On 12/5/2019 11:55 AM, Gary wrote:
> " wrote:
>>
>> My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>> m i l k. (I had a large lunch so not much of a supper.)
>
> I've eaten the peanut butter and grape jam thing often. Not so
> much the milk these days but I do like that.
>
> Yesterday, my lunch and repeat dinner was salad and sweet potato
> with one slice of toasted 12-grain bread. Good stuff.
>

Today for lunch I used strawberry preserves on the PB. I went to the
store this morning and bought a few things but they had nothing I wanted
for lunch today.

On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> wrote:

>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>
>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>> white sauce and add some cheese. I had a bit of softened brie so I
>> added that to the mix along with grated parmesan. Stir the cream sauce
>> with cheese into the pasta.
>>
>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>> seasoning.
>>
>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>> bubbly and the top is browned. That seems to be the directions on most
>> standard casseroles.
>>
>> This is a quick and easy pasta dish and very tasty.
>>
>> Jill
>>
>My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>m i l k. (I had a large lunch so not much of a supper.)
>
>The anti-milk bunch can just moooove along.

My husband says that if you love grape jam you'll love huckleberry!
That's his fav.
Janet US

On Thursday, December 5, 2019 at 11:46:03 AM UTC-6, U.S. Janet B. wrote:
>
> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> > wrote:
>
> >My dinner consisted of a peanut butter and grape jam sandwich with a glass of
> >m i l k. (I had a large lunch so not much of a supper.)
> >
> >The anti-milk bunch can just moooove along.
>
> My husband says that if you love grape jam you'll love huckleberry!
> That's his fav.
> Janet US
>
I would LOVE to try it but it's not on the grocery store shelves here.
Possibly the Amish and Mennonites that sell their food items at our
once-a-month golly-whopper flea market might offer it.

On Thu, 5 Dec 2019 14:58:55 -0800 (PST), "
> wrote:

>On Thursday, December 5, 2019 at 11:46:03 AM UTC-6, U.S. Janet B. wrote:
>>
>> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
>> > wrote:
>>
>> >My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>> >m i l k. (I had a large lunch so not much of a supper.)
>> >
>> >The anti-milk bunch can just moooove along.
>>
>> My husband says that if you love grape jam you'll love huckleberry!
>> That's his fav.
>> Janet US
>>
>I would LOVE to try it but it's not on the grocery store shelves here.
>Possibly the Amish and Mennonites that sell their food items at our
>once-a-month golly-whopper flea market might offer it.

I'm sorry to hear that

On Thursday, December 5, 2019 at 5:04:01 PM UTC-6, U.S. Janet B. wrote:
>
> On Thu, 5 Dec 2019 14:58:55 -0800 (PST), "
> > wrote:
>
> >> My husband says that if you love grape jam you'll love huckleberry!
> >> That's his fav.
> >> Janet US
> >>
> >I would LOVE to try it but it's not on the grocery store shelves here.
> >Possibly the Amish and Mennonites that sell their food items at our
> >once-a-month golly-whopper flea market might offer it.
>
> I'm sorry to hear that
>
It's no biggie as I bet either of the two sects above would offer it in
their booths. They sell a lot different jams, jellies, and preserves
that I'd never see at the grocery store.

On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> wrote:

>On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>
>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>> white sauce and add some cheese. I had a bit of softened brie so I
>> added that to the mix along with grated parmesan. Stir the cream sauce
>> with cheese into the pasta.
>>
>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>> seasoning.
>>
>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>> bubbly and the top is browned. That seems to be the directions on most
>> standard casseroles.
>>
>> This is a quick and easy pasta dish and very tasty.
>>
>> Jill
>>
>My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>m i l k. (I had a large lunch so not much of a supper.)
>
>The anti-milk bunch can just moooove along.

I have a rich chocolate cake in the oven, in a loaf pan, contains
orange marmalade... smells luxurious.
Snowing again.

wrote:
> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> > wrote:
>
>> On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
>>>
>>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>>> course. Drained and placed in a deep casserole dish. Make 2 cups of
>>> white sauce and add some cheese. I had a bit of softened brie so I
>>> added that to the mix along with grated parmesan. Stir the cream sauce
>>> with cheese into the pasta.
>>>
>>> Add drained canned lump crab, canned baby shrimp. Stir until blended.
>>> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
>>> seasoning.
>>>
>>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>>> bubbly and the top is browned. That seems to be the directions on most
>>> standard casseroles.
>>>
>>> This is a quick and easy pasta dish and very tasty.
>>>
>>> Jill
>>>
>> My dinner consisted of a peanut butter and grape jam sandwich with a glass of
>> m i l k. (I had a large lunch so not much of a supper.)
>>
>> The anti-milk bunch can just moooove along.
>
> I have a rich chocolate cake in the oven, in a loaf pan, contains
> orange marmalade... smells luxurious.
> Snowing again.
>

Be careful of burns Popeye. I know yoose gonna imprint that cake
with yoose giant US navy penis.

On Wednesday, December 4, 2019 at 11:32:05 PM UTC-5, wrote:
> On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
> >
> > Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
> > course. Drained and placed in a deep casserole dish. Make 2 cups of
> > white sauce and add some cheese. I had a bit of softened brie so I
> > added that to the mix along with grated parmesan. Stir the cream sauce
> > with cheese into the pasta.
> >
> > Add drained canned lump crab, canned baby shrimp. Stir until blended.
> > Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
> > seasoning.
> >
> > It's in the oven now, 350F. Bake about 40 minutes until the mixture is
> > bubbly and the top is browned. That seems to be the directions on most
> > standard casseroles.
> >
> > This is a quick and easy pasta dish and very tasty.
> >
> > Jill
> >
> My dinner consisted of a peanut butter and grape jam sandwich with a glass of
> m i l k. (I had a large lunch so not much of a supper.)
>
> The anti-milk bunch can just moooove along.

We know, we know. That's the typical boooring weight-loss crowd talking. Always drink milk at night. Yogurt, yogurt, yogurt, Orange Juice every morning.

On Thursday, December 5, 2019 at 2:49:52 PM UTC-6, wrote:
>
> On Wednesday, December 4, 2019 at 11:32:05 PM UTC-5, wrote:
> > The anti-milk bunch can just moooove along.
>
> We know, we know. That's the typical boooring weight-loss crowd talking. Always drink milk at night. Yogurt, yogurt, yogurt, Orange Juice every morning.
>
Yesterday evening I watched a National Geographic program on the Arab Emirates.
The peoples, customs, animals, etc. I watched the camel races with their
owners in a parallel race course urging their rider-less entries on with
walkie-talkies. Then they discussed the camel was not only important for
its' ability to carry goods, and it being a source of meat, but how extremely
important it was as a source of milk. As soon as one of females would be
milked they would drink directly from the bucket as it's a great source of
proteins.

'Twas an interesting program.

On Thu, 5 Dec 2019 15:11:16 -0800 (PST), "
> wrote:

>On Thursday, December 5, 2019 at 2:49:52 PM UTC-6, wrote:
>>
>> On Wednesday, December 4, 2019 at 11:32:05 PM UTC-5, wrote:
>> > The anti-milk bunch can just moooove along.
>>
>> We know, we know. That's the typical boooring weight-loss crowd talking. Always drink milk at night. Yogurt, yogurt, yogurt, Orange Juice every morning.
>>
>Yesterday evening I watched a National Geographic program on the Arab Emirates.
>The peoples, customs, animals, etc. I watched the camel races with their
>owners in a parallel race course urging their rider-less entries on with
>walkie-talkies. Then they discussed the camel was not only important for
>its' ability to carry goods, and it being a source of meat, but how extremely
>important it was as a source of milk. As soon as one of females would be
>milked they would drink directly from the bucket as it's a great source of
>proteins.
>
>'Twas an interesting program.

In third world countries one needs to eat and drink everything one can
get one's hands on.

On Thursday, December 5, 2019 at 5:14:27 PM UTC-6, Bruce wrote:
>
> In third world countries one needs to eat and drink everything one can
> get one's hands on.
>
Hmmmmmm, I wonder what female camels are called? Would they be termed a
'cow.'

jmcquown wrote:
>
> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
> course...

And of course, your al dente pasta won't be by the time that
casserole cooks for another 40 minutes.

> Add drained canned lump crab, canned baby shrimp.

Both already cooked then cooked even more in your casserole.
You live in a fresh seafood mecca yet you use canned crab
and shrimp? Inconceivable! I've always used fresh
or frozen, never the overcooked canned.

BTW, if all you've ever had is canned shrimp, no wonder
you don't like shrimp.

You've also often told us how you dislike shrimp.
Why did you add that?

> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
> bubbly and the top is browned. That seems to be the directions on most
> standard casseroles.

Sounds very good. Same as Hamburger Helper can be good.
I would like it but I'm surprised that you would.

On 12/5/2019 11:25 AM, Gary wrote:
> jmcquown wrote:
>>
>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>> course...
>
> And of course, your al dente pasta won't be by the time that
> casserole cooks for another 40 minutes.
>
>> Add drained canned lump crab, canned baby shrimp.
>
> Both already cooked then cooked even more in your casserole.
> You live in a fresh seafood mecca yet you use canned crab
> and shrimp? Inconceivable! I've always used fresh
> or frozen, never the overcooked canned.
>
This is Alaskan crab, not blue crab which are common around here. BTW,
I have been "crabbing" many times in my life, starting around age 12
when we lived on Parris Island. And years later, after my parents built
this house, my dad had a crab trap and permission to use a private dock.
We used to net up fresh shrimp, too.

But really, it's a casserole. Why on earth would I go to all that
trouble to make a casserole?

I have canned crab on hand like some people have cans of tuna. Do you
expect people who use canned tuna or tuna in a pouch to go out and catch
their own?

> BTW, if all you've ever had is canned shrimp, no wonder
> you don't like shrimp.
>
When did I ever say that's the only shrimp I've ever had? All I ever
said was it's not my favourite seafood.

> You've also often told us how you dislike shrimp.
> Why did you add that?
>
Because I had some.

>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>> bubbly and the top is browned. That seems to be the directions on most
>> standard casseroles.
>
> Sounds very good. Same as Hamburger Helper can be good.
> I would like it but I'm surprised that you would.
>
You seem to keep trying to fit me into some sort of specific food
bracket. I've got no idea why. Just like I don't know why you think
microwaved potatoes are "baked". Heh.

Jill

jmcquown wrote:
>
> Just like I don't know why you think
> microwaved potatoes are "baked". Heh.

I usually specify my Baked by method of cooking.
Like 'baked' in a microwave

Regardless, both are washed and cooked whole in an oven.
Both are cooked in an oven.

2 different kinds of ovens and 2 different results.
Both are "baked" potatoes. I try not to mince words.

jmcquown wrote:
>
> I have been "crabbing" many times in my life, starting around age 12
> when we lived on Parris Island. And years later, after my parents built
> this house, my dad had a crab trap and permission to use a private dock.
> We used to net up fresh shrimp, too.

LOL. What happened? Turn old?

> But really, it's a casserole. Why on earth would I go to all that
> trouble to make a casserole?

Make it taste even better, maybe? Hamburger Helper works that
way too but you love to critize that mess.

> > You've also often told us how you dislike shrimp.
> > Why did you add that?

> Because I had some.

Yes! even better response!

On Saturday, December 7, 2019 at 12:21:58 PM UTC-5, Gary wrote:
> jmcquown wrote:
> >
> > I have been "crabbing" many times in my life, starting around age 12
> > when we lived on Parris Island. And years later, after my parents built
> > this house, my dad had a crab trap and permission to use a private dock.
> > We used to net up fresh shrimp, too.
>
> LOL. What happened? Turn old?
>
> > But really, it's a casserole. Why on earth would I go to all that
> > trouble to make a casserole?
>
> Make it taste even better, maybe?

If it's going to be baked 40 minutes, does it really matter what kind
of shrimp is used?

Cindy Hamilton