Text 20953, 60 rader
Skriven 2009-02-17 01:29:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Spreadable cheese
=========================
 -=> On 02-15-09  20:34,  Jim Weller <=-
 -=> spoke to Dale Shipp about Re: Tastes <=-

 JW> I admit to Cheese Whiz only. As you say, IN SOME CONTEXTS. [g] But
 JW> not Velveeta. It may be splitting hairs as they are both imitation
 JW> cheezoid junk but they are not the same thing.

I'm in agreement with you.

 JW> In my childhood there was a premium spreadable cheese: Nipigon aged
 JW> cheddar and wine, sold in stone crocks which my mom used to collect
 JW> and re-use. But they are long gone.

There is something that we regularly buy that you might like.  Sold in
plastic tubs and other ways.  It is called WisPride and comes in a
variety of flavors, including cheddar and port wine mix.  Here is a web
site for them:
http://www.wispride.com/wp/wp.nsf/SPWD/ProductsCupsTubs?OpenDocument

The web page seems to imply "only in USA", but maybe they do export.


 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Knot-Tying Club Noodles > Mayberry
 Categories: Pasta, Cheese/eggs
      Yield: 1 Servings
 
      5 oz Package fine noodles
      1 c  Cottage cheese
      1 c  Sour cream
      1    Clove garlic, minced
      1    Onion, chopped
      1 tb Worcestershire sauce
           -dash Tabasco sauce
           -salt to taste
 
  Butter a casserole dish.
  
  In a large pot cook the noodles in boiling salted water for 10
  minutes. Drain.
  
  In the prepared dish combine the remaining ingredients, and add the
  noodles.  Toss until coated.  Bake in a 350F oven for 45 minutes.
  Serves 6.
  
  Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens,
  Nov/94.
  From: Dorothy Flatman                 Date: 09-02-97
  Cooking
 
MMMMM


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