Text 39455, 96 rader
Skriven 2010-06-26 06:36:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Cheezy Bread
====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I get Annie's Mac & Cheese from time to time but have stopped buying
 RH> Campbell's tomato (and about all others of their brand) soup.  Never
 RH> did buy Kraft M&C--something about that garish orange colored cheese
 RH> doesn't appeal here.

 DD> Almost all boxed M&C has that "odd" colour cheese powder. Annatto is
 DD> cheap. I usually buy store brand M&C or the bare-bones generic. Use
 DD> the elbones for chilli-mac or to stretch hamburger/mushroom soup. Then
 DD> use the cheezoid packets in bread ... along with a TB or so of
 DD> "Italian Seasoning". Boy, that is some good.

 RH> Might try it with the Annie's products; they won't be orange but should
 RH> work.  The Italian seasoning would be my "by eye" of parsley, basil
 RH> oregano, garlic powder (might toss some onion powder in as well) and
 RH> black pepper.  The bread would be whole wheat, so it would be on the
 RH> same line of what you do but adapted to the way we eat.
 
I try to make my "cheesy bread" with unbleached white flour so that it's more
like "country" Italian or "rustic" French breads. I have been known to add a
teaspoon of garlic granules and the green parts of chopped spring onions to the
mix. I do, however, use Spice Islands "Italian Seasoning" more as a matter of
convenience ... and I go through enough of it that the supply remains
reasonably fresh. If I feel I need more basil, thyme, oregano, etc. I keep
those in stock too.  Bv)=
 
 RH> The bread is best when it's fresh and hot but if it has cooled,
 RH> it's good toasted, with a bit of butter.

That's true of nearly *ANY* bread.   Bv)= 
 
 DD>       Title: Easy Chilli Mac
 DD>  Categories: Five, Beef, Chilli, Pasta, Casseroles
 DD>       Yield: 10 servings

 DD>       1 lb Elbow macaroni
 DD>       1 lb Ground beef
 DD>     1/2 c  Onion; chopped
 DD>     1/2 c  Bell pepper; chopped or more
 DD>      30 oz Chilli w/beans; 2 cans

 RH> Gee, this looks like some of the things I've tossed together at times.
 RH> I don't think I've ever used canned chili tho.

Actually it's more elabourate than what I usually do -- which is cook the
elbones from a single box of cheapo M&C and add a single can of Chilli Man or
Ray's Chilli to that. If you add the chilli while the pasta is still just off
the stove and drained it heats quite nicely without further nuking or putting
back on the burner. That gives me a substantial supper and leftovers for a
future lunch or supper.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Quick S.O.S.
 Categories: Five, Beef, Soups
      Yield: 4 servings

      1 lb Ground Beef
 10 3/4 oz Can condensed cream of
           - mushroom soup
           Salt & pepper *
      1 sm Onion; diced (opt)
      8 oz Pasta; cooked (opt)

  * easy on the salt. Most canned mushroom soup is already
  plenty salty.

  Cook the ground beef in a skillet or heavy bottom sauce
  pan until pink disappears, stirring fairly constantly to
  break up lumps, etc. DO NOT DRAIN.

  Add can of mushroom soup, salt, pepper and onion (if
  using) and stir to combine. Continue to cook, stirring
  to mix until bubbly.

  Serve immediately over bread, toast or pasta.

  Serve four with a side of veggies.

  From the kitchen at Chez Dirty

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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