Text 37282, 75 rader
Skriven 2013-05-27 05:57:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: generic names
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> recall anything under the B&G branding. Do you know if they make a dill
 -> relish. I used to get both Heinz and Heifetz dill relish ... but, it has
 -> gotten very hard to find in today's sweet-obsessed marketplace.

 RH> They used to, and a hot dog relish too. I haven't looked in ages.

I may have to do as I suggested to you - have Amazon bung in some (dill relish)
next time I order Minor's soup bases in varieties I can't get at my local GFS
outlet. (Their house brand soup base is really Minor's - but they only carry
the mainstream ones.) I picked up 20 (5 oz) cans of chunk lite tuna in water at
Sav-A-Lot for 45c/can. I can taste tuna salad sarnies in my future.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Tuna Mornay
 Categories: Seafood, Pasta, Cheese, American
      Yield: 6 servings
 
    250 g  Short pasta;(we used
           - Tortiglioni)
     40 g  Butter
      3 tb Plain flour
  1 1/2 c  Milk
      1 c  Cream
      2    Eggs; lightly beaten, opt
           Salt & pn white pepper
      1 sm Onion; fine chopped
      1 c  Grated Gruyere or tasty
           - cheese
    425 g  Tuna in water; drained
      2 tb Chopped parsley
    1/2 ts Grated nutmeg
           Juice of half a lemon
      1 c  Breadcrumbs
     30 g  Butter; melted
    1/3 c  Grated Parmesan
 
  Bring a large pot of salted water to the boil. Add pasta
  and cook according to packet instructions. Drain and set
  aside.
  
  Preheat oven to 180°C or 160°C fan-forced. Lightly grease a
  1.5 litre capacity dish.
  
  Melt butter in a medium sized heavy based saucepan. Sprinkle
  over flour, and cook for about 1 minute or until the flour
  has lost its raw smell and smells a bit nutty. Gradually
  whisk in milk and cream. Bring to a boil, stirring until
  slightly thickened.
  
  Remove from heat and quickly beat in the eggs, if using.
  Season with salt and white pepper and stir though the onion,
  Gruyere or tasty cheese, the drained tuna, pasta, parsley,
  nutmeg, and lemon juice.
  
  Pour into prepared dish. Sprinkle with breadcrumbs and pour
  over melted butter. Sprinkle with the Parmesan. Bake for
  20 - 30 minutes or until golden. Allow to stand for 5 min
  before serving.
  
  SOURCE: Cooking w/The Australian Women's Weekly
  
  Found at: aww.ninemsn.com.au
  
  Meal Master Format by Dave Drum - 17 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The cynics are right ten times out of nine! - Dave Drum
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