Text 13467, 85 rader
Skriven 2011-07-16 21:14:18 av Sean Dennis (1:18/200)
  Kommentar till text 13434 av RUTH HANSCHKA (1:123/140)
Ärende: music 955
=================
Hello, RUTH.

Friday July 15 2011 at 23:56, you wrote to me:

 RH> I at least try to keep up a little, but I listen to all sorts of
 RH> stuff.

I've got about 4000 songs in my personal music collection online and am
planning to add a lot more soon.  I do listen to the radio for talk radio, some
classical (our local NPR station recently went "all talk" so it's hard to
listen to classical except late at night/early morning), and a classic rock
station that I like, but that's only if I don't bring a MP3 player with me in
the truck.

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

      Title: Yankee Doodles' Macaroni with Goat Cheese
 Categories: Pasta, Lamb, Ceideburg, Chilies
      Yield: 6 Servings

           Stephen Ceideburg
      2 qt Milk
           Salt, to taste
    1/8 ts Cayenne pepper
    1/8 ts White pepper
      1 lb Small elbow macaroni
    1/4 c  Butter (1/2 cube)
    1/2 c  All-purpose flour
      6 oz Shredded Monterey jack
           -cheese (1 1/2 cups)
  3 1/2 oz Goat cheese, cut up
      3 tb Olive oil
      2 c  Day-old bread, torn into
           -small pieces
      1 ts Chopped garlic (1 clove)
      3 tb Grated Parmesan cheese

  Combine milk, salt to taste, cayenne and white pepper in saucepan.
  Cook gently over medium heat until milk comes to simmer. Remove from
  heat.

  Cook macaroni in boiling, salted water until al dente. Drain and
  aside.

  Melt butter over medium heat and whisk in flour, stirring frequently,
  1 to 2 minutes. Remove from heat and cool slightly.

  Whisk in milk mixture until well-blended. Simmer 4 to 5 minutes.

  Over low heat, whisk jack cheese and goat cheese into mixture until
  cheese barely melts. Combine cooked macaroni with sauce, mix well.
  Adjust seasonings to taste, then transfer to 2-quart casserole. Bake
  at 350 degrees for 15 minutes.

  Heat olive oil in skillet over medium heat. Add bread crumbs cook,
  stirring frequently, until crisp, about 5 minutes. Add chopped garlic
  at last minute. Cool mixture, then crumble coarsely by hand or in
  food processor. Toss with Parmesan cheese.

  Sprinkle partially cooked macaroni with garlic bread crumbs bake 10
  to 15 minutes longer.

  Note: For more goat cheese taste, add 1 1/2 to 3 more ounces. In the
  restaurant, the cooked macaroni and cheese is not baked but ladled
  into individual heat-proof serving dishes, sprinkled with the crumb
  mixture and browned under a broiler.

  Makes 6 to 8 servings.

  Per serving: 794 calories, 34 grams protein, 35 grams fat, 74 grams
  cholesterol, 86 grams carbohydrate, 603 milligrams sod less than 1
  gram fiber.

  From the Oregonian's FOODday, 1/26/93.

  Posted by Stephen Ceideburg

MMMMM

Later,
Sean

... He who always plows a straight furrow is in a rut.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)