Text 2404, 75 rader
Skriven 2006-06-22 08:31:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Re: PESTS   60531
=========================
 -=> On 06-21-06  19:35,  Joan Macdiarmid <=-
 -=> spoke to Jim Weller about PESTS   60531 <=-

 JM> Got no mouse recipes...will you take a rat one?

  GROAN.

  Here is a recipe with more than one mouse in it for you to have for
  the next time you feel the need:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Vermicelli
 Categories: Cheese, Italian, Pasta
      Yield: 1 Servings
 
      4 oz Vermicelli -- cooked and
           Drained
      4 tb Butter
      4 tb Flour
    1/4 c  Onion -- finely diced
     16 oz Evoporated Skim Milk -- (3
        sm Cans)
      4 oz Colbyjack Cheese -- grated
      4 oz Parmesan Cheese -- grated
    1/4 ts Black Pepper, Freshly
           Ground
      3 ds Tabasco Sauce
      1 ds White Pepper
      1 ds Cayenne Pepper
      1 ds Ground Nutmeg
      2    Eggs -- beaten
    1/3 c  Breadcrumbs
 
  Preheat oven to 375 degrees.
  
  Cook vermicelli according to package directions. Drain and
  place into a baking dish that has been buttered, oiled or
  sprayed with cooking spray.
  
  Melt butter in a sauce pan, and add onions and saute until
  transparent. Add flour to make a roux and cook for about 3
  or 4 minutes. Add the milk and stir until hot. Remove about
  a cup of the milk and set aside. Add the cheeses to the
  saucepan and continue stirring untill the cheese has melted.
  Add the spices. Gradually add the eggs to the cooled
  reserved milk and beat until the eggs are incorporated.
  Stirring continuously, add the eggs to the saucepan a little
  at a time. Continue stirring and cook until the sauce begins
  to thicken. Pour the cheese sauce over the vermicelli and
  sprinkle withe the breadcrumbs. Bake for 30 minutes or until
  brown on top.
  
  For a really neat looking dish, do a crust of breadcrumbs by
  layering the bottom and sides of the baking dish with beaten
  egg followed by a layer of breadcrumbs. Repeat several
  times. Then bake and unmold onto a serving plate.
  
  NOTES : A variation on macaroni and cheese. We made it last night
  ~yumm-o!
  
  Recipe By     : George McTyre <MCTYREG@baylor.edu>
  
  From: Meg Antczak                     Date: 03-19-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:47, 21 Jun 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)