Subj : Spaghetti Squash Casserole
To : Sean Dennis
From : Ruth Haffly
Date : Wed Nov 08 2023 09:51:02
Hi Sean,
RH> (eggs, cheese, milk) give aways so we were informed we were entitled to
RH> get cheese one month. I went for it--turned out to be 15 pounds of an
RH> imitation Velveeta. Couldn't freeze it so we used it up as fast as we
RH> could. We'd bought Velveeta a couple times when we were first married
RH> but hadn't bought it in years and haven't bought any since the give away
RH> stuff was used up. I don't think it was too long after that that Steve
RH> enlisted in the Army.
SD> Mmm, gummint cheese. I remember that from my childhood in the 80s.
SD> My mother cannot stand Velveeta at all due to her mother overusing it
SD> during her
SD> childhood. My stepfather likes it a lot but it's banned in their
SD> household.
I don't remember my mom buying Velveeta--she would get the kraft
American singles for sandwiches (basic cheese, just bread & cheese with
mustard or butter or toasted cheese). For mac & cheese or to go with
apple pie, she would buy a chunk of cheddar cheese. I don't recall how
sharp she would go, probably mild or medium, but that cheese was not our
every day eating cheese. However, Steve and I have bought no Velveeta or
American slices in decades. We buy the real thing, with as few
ingredients as possible. We'll buy as sharp a cheddar as we can find,
also going for well aged ones if possible.
SD> I don't mind it as an ingredient in food but I'm not a fan of eating
SD> it right out of the package.
We're "mice" when it comes to cheese. (G)
SD> No recipe since I am using the BBS in local mode and the
full-screen SD> editor won't allow me to import files. Gotta fix that.
No problem; I usually don't include one. But, talking about cheese--a
simple cheese crispy can be made by melting a bit of cheese in a heavy
pot/pan until it turns brown and the bubbling has stopped. Optionally,
then you can blot off the excess oil but there's usually not a lot left
at that point. Enjoy as a snack or crumble into soup, salad, etc. Works
with a lot of different varieties of cheese.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
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