Subj : Mac & Cheeze was:Chinese
To   : Ruth Haffly
From : Dave Drum
Date : Fri Feb 02 2024 05:59:00

-=> Ruth Haffly wrote to Dave Drum <=-

 BC> I know a teenager who does the same thing with Mac & Cheese.
 BC> They don't trust a restaurant that butchers something so
 BC> basic as Mac & Cheese.

 DD> I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n
 DD> yellow powder I'm more like to use the macaroni for something like
 DD> chilli mac and the yellow cheezoid podwer to enhance au gratin
 DD> potatoes or the like. Or to make my Rustic Italian Cheese Bread.

 RH> I do my mac & cheese using whole wheat pasta, whole wheat pastry flour
 RH> in my cheese sauce and as sharp a cheddar as I can get. I also put a
 RH> good squirt of spicy brown mustard in the cheese sauce, not your
 RH> ordinary maac & cheese but one that disappears fast. Also, when making
 RH> it for family consumption, I'll cook the elbows (sometimes other
 RH> pasta), drain and put them in a microwave safe bowl & cover it. Then
 RH> I'll do the cheese sauce in the same pot, add it to the pasta, stir to
 RH> combine and put it in the microwave for a couple of minutes to equalise
 RH> the temperatures. It doesn't take but a couple of minutes longer to do
 RH> than the boxed stuff but the taste is far superior.

That does sound/look good. If I'm not having meat with my meal I tend
to go for a big salad w/slice or diced tomato, sunflower seeds and a
nice sprinkle of shredded cheese, usually Cheddar but sometimes a nice
Asiago, Muenster, or Havarti.

Here's a good use for Muenster. Since I don't stock beer of any sort I
sub beef stock or broth for the dark beer. If I'm not up for breaded
patties I use my George and put the cheese on as soon as I put the patty
onto the bottom of the bun. I may or may not nuke the result for 20 to
30 seconds to get the cheese more "melty".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bratwurst Burgers w/Braised Onions
 Categories: Beef, Vegetables, Breads, Cheese, Beer
      Yield: 4 Servings
 
      1 tb Oil
      1 lg Onion; sliced
      1 md Red bell pepper; sliced
      1 md Yellow bell pepper; sliced
      1 c  Dark beer

MMMMM--------------------------BURGERS-------------------------------
      1 lb Bratwurst patties
      1 lg Egg; lightly beaten
      1 tb Milk
    3/4 c  Seasoned bread crumbs
      4 sl Muenster cheese
      4    Hamburger buns; split,
           - toasted
      8 ts Spicy brown mustard
 
  In a large skillet, heat oil over medium heat. Add onion
  and peppers; cook and stir 5 minutes. Stir in beer.
  Bring to a boil. Reduce heat; simmer, uncovered, until
  vegetables are tender and liquid is almost evaporated,
  15-20 minutes. Remove and keep warm.
  
  In a shallow bowl, mix egg and milk. Place bread crumbs
  in a separate shallow bowl. Dip patties in egg mixture,
  then roll in crumb mixture to coat.
  
  In the same skillet over medium heat, cook burgers until
  juices run clear, 3-4 minutes on each side; top with
  cheese during the last 1-2 minutes of cooking. Serve
  burgers on buns with mustard and onion mixture.
  
  Priscilla Yee, Concord, California
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... AHA!!! I've finally got this ficts, fics, fixd...sigh.
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