Text 28240, 110 rader
Skriven 2012-08-16 05:29:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Mac & Cheezoid
======================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> I used to find the generics at 10/$1. And when I was living on the
 DD> cheap I had a bunch of things I would make which would feed 2 people
 DD> well, with some leftovers - mostly involving a pound of cheap ground
 DD> meat or a can of equally cheap tuna/Bonita and a can of cream of
 DD> something soup (mostly mushroom).

 NB> When we were living on the cheap, we usually had more than just 2 to
 NB> feed... I did more rice and beans, other grains and beans, rice and
 NB> dairy, meatloaves stretched with lots of grains, and so forth.  Things
 NB> were cheaper back then, anyway...  ;)

Just Molly and me. There'll never be three. We're careful in MY blue heaven. 
Bv)=

Things were cheaper (we think) when looking back at 35c hamburger and 50c/gal
gasoline. But, when you consider how long an hourly worker would have had to
work to buy a gallon of gas or a pound of burger meat - things haven't changed
all that much. Except for those on a fixed (and often inadequate) income. 
 
 DD> Later in my life I used the cheezoid packets with a teaspoonful of
 DD> "Italian Seasoning" to make a sort of cheese bread that tasted as good
 DD> as it smelled. And the macaroni left is nicely pre-measured in 1 meal
 DD> sizes.

 NB> The last isn't all that much of an incentive here.. ;)  But the bread
 NB> does sound like it might have been nice.  :)  There are good uses for
 NB> dried milk powder and cheezoid packets, that being one of them.  Never
 NB> did care much for them otherwise..  :)  For much of my growing up, my
 
The bread is KILLER. Especially with a big plate of spaghetti w/Bolognese or
chicken cacciatore.
 
 NB> parents used "funny milk" (so-called, as we thought it funny that
 NB> powder could turn into milk, as well as the fact that it tasted funny
 NB> at least to some of us) with a little whole milk added to help the
 NB> taste.  When I got out on my own, that was the first thing I got rid

Never did like reconstituted milk - or blue milk. Powdered milk as an
ingredient is OK. But not as a drink.

 NB> of, and went back to real milk.  They also went to margarine instead of
 NB> butter... another thing I changed quickly on my own.

Butter is my default - and always has been. By the time I found a margarine
that tasted as good as butter it was nearly the same price as the McCoy.

Here are the conventions I use in my recipes:

All butter is salted unless specified otherwise. Margarine is not a suitable
substitute for butter, because of the difference in flavor and nutritional
value. Butter is a natural product, while margarine is man-made and contains
trans fatty acids. 

All eggs are large. (I usually specify)

All flour is all-purpose unless otherwise specified. 

All milk is whole milk unless otherwise specified. 

All onions are yellow unless otherwise specified. 

All pepper is freshly ground black pepper unless otherwise specified. 

All salt is table salt unless otherwise specified. 

All dry ingredient measurements are level - use a dry ingredient measuring cup,
fill it to the top, and scrape it even with a straight object, such as the flat
side of a knife. 

All temperatures are Fahrenheit if I have not already done the conversion and
offered both.

If an ingredient has no quantity specified it is to be used to *your* taste or
need.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Red Bell Pepper Butter
 Categories: Tv-food, Five, Condiments, Veggies, Citrus
      Yield: 1 /2 pound
 
      1 lg Red bell pepper
    1/2 lb Butter; room temp
      6    Basil leaves
      1 tb Fresh squeezed lime juice
    1/2 ts Fresh ground black pepper
 
  Grill red pepper until the skin is totally charred. Remove
  pepper from grill and place in a paper bag for 5 minutes.

  Remove blackened skin from pepper. Then slice open and
  remove seeds, ribs and stem. Place pepper "filets" along
  with all other ingredients in a food processor and blend
  until smooth.
  
  Yield: 1/2 pound
  
  Bob Blumer; Chef du Jour Cooking Show #DJ9282
  
  MM Format by Dave Drum - 21 December 1999

  Uncle Dirty Dave's Archives
 
MMMMM

... Fear not those who argue but those who dodge. - Marie Ebner von Eschenbach
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