Text 12592, 50 rader
Skriven 2014-04-26 01:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: throwing fits 553
=========================
 SH> Same here. I would rather that manufacturers had remained honest by
 SH> keeping the sizes the same and raising the prices. At least then we
 SH> would have an accurate picture of the economy.

The economy is so big and volatile that I doubt anyone has
an accurate picture of it. Surely there is dissimulation,
lots of it - and though the government is not completely
innocent, it's more the corporations I think that have
things to hide and are to blame. But again, unless this
has substantial relevance to "home" economics, economics
should be kept under wraps here.

Speaking of, when did a pint of sauce become 14 oz and
a pint of ricotta 15 oz? 

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pasta with Marinara Sauce and Ricotta
 Categories: starch, main, not quite Italian
   Servings: 4

      3 sl Bacon; diced
      1    Onion; chopped
    1/2 ts Red Pepper Flakes
      1    Jar (14oz) Marinara Sauce
     15 oz Part-Skim Ricotta Cheese
    1/4 c  Parmesan Cheese *
    1/2 ts Salt
    1/2 ts Freshly Ground Pepper
    1/4 c  Flat-leaf Parsley; chopped
      1 lb Penne or Ziti; cooked

   * Freshly grated Cook bacon in large saucepan until crisp; drain on paper
  towel. Discard all but 1 tbsp drippings from skillet. Add onion and red
  pepper flakes; cook over medium heat, stirring occasionally, until tender,
  about 5 mins. Add marinara sauce and bring to a boil. Meanwhile, in a mixer
  bowl, beat ricotta, Parmesan, salt and pepper until creamy. Stir in
  parsley. Toss pasta immediately with marinara sauce and bacon. Pass
  ricotta.
   Per serving: 725 Calories; 33g Protein; 20g Fat; 103g Carbohydrates;
  1,246mg Sodium; 44mg Cholesterol.

  Source unknown.

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 bbs.docsnetservices.com (1:123/140)