Text 20914, 81 rader
Skriven 2009-02-15 23:38:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Tastes
==================
 -=> On 02-15-09  11:00,  Sean Dennis <=-
 -=> spoke to Dale Shipp about Tastes <=-

 DS> But Jim Weller has admitted to liking Velveeta in some contexts.  Not
 DS> sure about that one though.  Or was it Cheese Whiz?

 SD> I don't mind Velveeta on grilled cheese sandwiches and 
 SD> Cheese Whiz is good on Ritz crackers, but both really have 
 SD> too much salt in them for me.  I do like real sharp cheddar 
 SD> cheese-the kind that slices your tongue. <G>

I have not had Velveeta in decades.  We do have Cheese Whiz.  IMO, it is
the best for adding to a Philly Cheese sandwich because of the way it
sort of melts into the hot meat when you put it on.

For normal cheese eating, we tend to go with Swiss of some sort, or a
sharp Cheddar (usually 18+ months aged).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scalloped Potatoes And Ham With Cheddar
 Categories: Potato, Ham, Cheese, Casserole
      Yield: 6 Servings
 
      2 c  Water
  1 1/2 lb Ham steak, cut 1/4" thick --
           Excess fat trimmed,
           Cut into 1 to 1-1/2" dice
      1 ts Vegetable oil
  3 1/2 lb Baking potatoes -- peeled
           And
           Cut crosswise into slices
    1/8    " thick
      6 tb Unsalted butter
      6 tb All-purpose flour
      3 c  Warm milk
    3/4 lb Extra-sharp Cheddar cheese
           Shredded
      1 tb Dijon mustard
      1 pn Cayenne pepper
           Salt and freshly ground
           Pepper
 
  Other cheeses, such as smoked Cheddar, can be substituted for the
  extra-sharp Cheddar. For blue-cheese lovers, substitute 1/4 pound blue
  cheese for the same amount of Cheddar.
  
  In a saucepan, bring water to a boil. Add ham and simmer for 30
  seconds. Remove from heat, drain well and discard water. Set ham
  aside. Grease a 13x9-inch baking dish with vegetable oil. Layer
  one-fourth of the potatoes on the bottom of the dish. Distribute
  one-third of the ham over the potatoes. Repeat the layers in the same
  manner until all of the potatoes and ham have been used. The top
  layer should be potatoes. Preheat oven to 350~.
  In a saucepan over medium heat, melt butter. Add flour and let mixture
  bubble, stirring constantly, for 2 minutes. Gradually add milk and
  cook, stirring, until the mixture thickens, 4 to 5 minutes longer.
  Remove from heat and stir in cheese, mustard, cayenne pepper and salt
  and pepper to taste. Return pan to low heat and stir constantly just
  until cheese melts, 1 to 2 minutes. Pour cheese sauce evenly over
  potatoes and ham. Bake, uncovered, until potatoes can be easily
  pierced with a skewer and are golden brown on top, about 1 hour.
  Spoon casserole onto warmed plates and serve at once.
  Serves 6 - 8.
  
  Typed for you by Marjorie Scofield   11/3/95
  
  Recipe By     : Williams-Sonoma Kitchen Library, Pork & Lamb
  
  From: Marjorie Scofield               Date: 11-12
  Cooking Ä
 
MMMMM


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