Subj : Commodity cheese wase: Spaghetti Squash Casserole
To : Ruth Haffly
From : Dave Drum
Date : Mon Nov 20 2023 13:30:17
-=> Ruth Haffly wrote to Shawn Highfield <=-
BC> That sounds yummy to me. Once i moved into a place and "inherited" the
BC> garden planted by the previous renter. They happened to plant several
BC> spaghetti squash plants. That fall i ate a lot of spaghetti squash.
BC> I think my favorite way to eat it was with butter, parmesan, salt, and
BC> pepper. Basic.
A nice garlic/basil pesto works very well with spaghetti squash just
like it does with traditional pasta.
SH> It's the one squash Andrea and I don't like. However if I "inherited"
SH> a garden full of them I would learn to like them as I'm too cheap to
SH> not eat free food. ;)
RH> Depends on what's being offered. Years ago we were on Food Stamps (even
RH> tho Steve was working full time, just not at sufficient pay to support
RH> a wife and 2 kids). It was while the government was doing commodities
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
RH> away stuff was used up. I don't think it was too long after that that
RH> Steve enlisted in the Army.
Back when they were doing the commodities I was partners on a small town
weakly called "Rochester & Lake Springfield Herald". It was a rather up
market town and none of the upscale dandies wanted to be seen accepting
the commodities -- even, nay, especially if they were elegible. So the
deputy Mayor, who was running the give-away, talked Earl and I into taking
a 4X batch. Each. That was 60# of really good mild Cheddar (American)
cheese. As well as 4 big boxes of dried powdered milk and 4 bags of long
grain white rice.
Other areas of the country got the Velveeta-like cheezoid stuff. Ours,
according to the USDA establishment number was made by Meister Cheese in
Wisconsin.
RH> Due to no fault of mine, I've been off the air for almost a week. Tried
RH> fetching mail every day but it didn't "click" until today. We're done
RH> travelling for the year with the possible exception of a Thanksgiving
RH> time trip (weather permitting) to visit Steve's mom.
I've been in the body & fender (now rehab) for two weeks. I'm ready to go
home and back to work.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green Chilies & Rice
Categories: Chilies, Dairy, Rice, Cheese
Yield: 10 Servings
4 c Rice; cooked
1 1/2 pt Dairy sour cream
8 oz Can chopped green chilies
Salt & pepper
1/2 lb Monterey jack; sliced
1/2 c Cheddar; shredded
Courtesy: Junior League of Kalamazoo, Michigan
In a large casserole dish, layer rice, sour cream, chilies,
salt, pepper, and Monterey Jack. Repeat layers 2 more times.
Omit Monterey Jack from top layer.
Bake at 350ºF/175ºC for 20 to 25 mins.
Sprinkle cheddar cheese on top for the last 5 minutes of
baking.
From the book "I've Got A Cook In Kalamazoo"
Submitted by Barbara Zack
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Velveeta Cheese isn't quite cheese, not in a literal sense.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
