Jean B. wrote on 17 Mar 2007 in rec.food.cooking

Jean B., thinking of a version that included chopped green
chiles...


or perhaps


* Exported from MasterCook *

Mexican Macaroni and Cheese (Bc)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Macaroni shells, small, un-
Uncooked, (about 7 ounces)
1/2 c Cheddar cheese, shredded
Reduced-fat (2 ounces)
1/4 c Olives, sliced ripe
1/2 c Milk, skim
1/4 ts Salt
1 sm Pepper, red bell, chopped
1 cn Chilies, drained, chp green
-----RCROCKETT-----

Cook and drained macaroni as directed on package. Stir in remaining
ingredients. Cook over low heat about 5 minutes, stirring occasionally,
until cheese is melted and sauce is hot.

calories 250, calories from fat 35, fat 4g, saturated 2g, cholesterol
10mg,
sodium 720mg, carbohydrates 43g, dietary fiber 2g, protein 12g, vitamin
12%, vitam C 34%, Calcium 16%, iron 12%. From Bettey Crocker Low-Fat
Cooking, March 1995



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 5g Fat (63.1% calories
from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 15mg
Cholesterol; 237mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

jmcquown wrote:


All I'm sayin' is what you see on magazine covers usually isn't close to 50,
more like 15. LOL I really have no problem with my age. The old adage
you're not getting older, you're getting better couldn't be more true!
Women are (or should consider themselves to be) like fine wine. We only
improve with age (and a bit of wisdom, like sit down if you can't stand up
when you cook!) LOL


I had to break it to you, but only a small percentage of the wine produced
is made to be aged more than 10 years, and few people know enough to
appreciate the difference.

:-)

OnWorld's Easiest Mac and Cheese (at least 6 large servings)

3 tbsps butter (can use less)
2 1/2 c uncooked elbow macaroni (I used Dreamfields)
1/2 tsp salt
several grinds of pepper
a few pinches of dry mustard (if desired)
paprika (if desired)
3/4 lb sharp cheddar cheese, grated (I used the pregrated stuff*)
1 qt milk (I used half 2 percent milk and half 2 percent Carb
Countdown**)

Melt butter in [8x12"***] baking dish. Dump uncooked macaroni
into melted butter and stir until macaroni is coated. Stir in
seasonings and then the cheese, trying to distribute the
cheese pretty evenly. Pour milk over the top. Bake at 325
degrees for 1 hour.*** Do not stir while baking.
While this is not an unctuous mac and cheese, the ease of
preparation makes up for that (at least sometimes). The top
gets browned, and, at least if you bake it the 10 extra
minutes (see below), there is a nice crusty layer on the bottom.
Comments:
....
--
Jean B.

How many posts does it take to get the answer to a simple question
about Macaroni & Cheese? 35 apparently. You, Jean B, are the
winner. Thank you very much.

On Mar 16, 4:53 pm, "JoeSpareBedroom" wrote:
"BookWight" wrote in message

...

Hi -

due to physical limitations, I can't stand in the kitchen for long periods
of time. Looking for a mac & cheese recipe that I can just throw
everything together & bake. Something in a crockpot would be a bonus.

Sometimes, there's a good reason to buy Stouffer's frozen mac & cheese,
which really isn't such a bad thing. This is one of those times.

Naturally, this is just my opinion, so imagine the usual litany of
disclaimers.


It's wonderful - not only does it taste really good (especially if you
overbake it a little to get some crusty cheese around the outside),
two of those extra large servings fit exactly into a Pyrex dish I
have, so I can put two of them in the greased dish and bake it up like
it's my own. I usually do some buttered fresh bread crumbs to
sprinkle on top the last 10 minutes or so of baking.

N.

jmcquown wrote:

Dave Smith wrote:
jmcquown wrote:


Women are (or should consider themselves to
be) like fine wine. We only improve with age (and a bit of wisdom,
like sit down if you can't stand up when you cook!) LOL


I had to break it to you, but only a small percentage of the wine
produced is made to be aged more than 10 years, and few people know
enough to appreciate the difference.

:-)

That may well be true now. But I recall a prominent restauranteur in
Memphis winning a 100+ year old bottle of French red wine (sorry, don't
recall exactly what the wine was - this was about 20 years ago). He bid
an
astonishing amount at a charity auction for the bottle, upwards of
$500,000.
Everyone thought the wine would be red-wine vinegar by the. But he opened
the bottle, did the let it breathe thing and according to all newspaper
accounts it was still delicious.


I read something a whiles back in I think the _New York Times_ about a
wine - tasting of wines that were 75 - 150 years old, these were all from
some winery in France. Apparently these old bottles of wine were uncorked
every decade/s or so as to put new corks in the bottles...otherwise the
corks would eventually crumble and the wine would thus be exposed to air and
eventually evaporate. Perhaps some oenephile can jump in here and comment (I
am not one)...

--
Best
Greg

Dave Smith wrote:
jmcquown wrote:


Women are (or should consider themselves to
be) like fine wine. We only improve with age (and a bit of wisdom,
like sit down if you can't stand up when you cook!) LOL


I had to break it to you, but only a small percentage of the wine
produced is made to be aged more than 10 years, and few people know
enough to appreciate the difference.

:-)

That may well be true now. But I recall a prominent restauranteur in
Memphis winning a 100+ year old bottle of French red wine (sorry, don't
recall exactly what the wine was - this was about 20 years ago). He bid an
astonishing amount at a charity auction for the bottle, upwards of $500,000.
Everyone thought the wine would be red-wine vinegar by the. But he opened
the bottle, did the let it breathe thing and according to all newspaper
accounts it was still delicious.

Jill

jmcquown wrote:
Dave Smith wrote:
jmcquown wrote:

Women are (or should consider themselves to
be) like fine wine. We only improve with age (and a bit of wisdom,
like sit down if you can't stand up when you cook!) LOL

I had to break it to you, but only a small percentage of the wine
produced is made to be aged more than 10 years, and few people know
enough to appreciate the difference.

:-)

That may well be true now. But I recall a prominent restauranteur in
Memphis winning a 100+ year old bottle of French red wine (sorry, don't
recall exactly what the wine was - this was about 20 years ago). He bid an
astonishing amount at a charity auction for the bottle, upwards of $500,000.
Everyone thought the wine would be red-wine vinegar by the. But he opened
the bottle, did the let it breathe thing and according to all newspaper
accounts it was still delicious.

Jill



I'd have liked to have tasted that...


--
That was black magic, and it was easy to use. Easy and fun. Like Legos.

-Harry Dresden

On Mar 16, 3:22 pm, "Dimitri" wrote:
"BookWight" wrote in message

...

Hi -

due to physical limitations, I can't stand in the kitchen for long periods
of time. Looking for a mac & cheese recipe that I can just throw
everything together & bake. Something in a crockpot would be a bonus.

Crock pot Mac & Cheese

3 cups cooked elbow macaroni
1 tablespoon butter, melted
2 cups evaporated milk
3 cups shredded sharp process cheese or American cheese
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
PREPARATION:
Toss macaroni with butter or margarine. Add remaining ingredients. Pour into
lightly greased slow cooker. Cover and cook on High 2 to 3 hours, stirring once
or twice.
Serves 4

Dimitri

This sounds delicious. I'm going to try it this weekend, I love my
crockpot...

Gregory Morrow wrote:


I read something a whiles back in I think the _New York Times_ about
a wine - tasting of wines that were 75 - 150 years old, these were
all from some winery in France. Apparently these old bottles of wine
were uncorked every decade/s or so as to put new corks in the
bottles...otherwise the corks would eventually crumble and the wine
would thus be exposed to air and eventually evaporate. Perhaps some
oenephile can jump in here and comment (I am not one)...


I'm no oenophile, but I do read the NY Times.
This recent article has more to do with fraud in auctions, and
collectability, than the wine itself.
I do seem to recall, but couldn't find, the article you referred to.

--
Dave S

http://www.nytimes.com/2007/03/14/di...pagewanted=all

Sniffing Out Fraud in the Bottle

"....And then you have devious practices of the wine producers
themselves. In the 19th century Burgundy producers were known to beef up
a bad vintage with a little wine from the Rhone or even from Algeria.
Today, some wine producers may take older bottles, which have lost wine
to evaporation, and top them off with a more recent vintage of the same
wine, effectively freshening up the bottle.

“A 1915, topped off with some 1985, is that a sin?” Mr. Meadows asked.
“Well, it raises the question of why you have a vintage. I’m personally
offended by that.”

A less pernicious form of topping off is called reconditioning. If a
producer has a supply of older wines, one bottle may be sacrificed to
top off the others. The producer may add a small dose of sulfur dioxide,
a stabilizer, and replace the old cork with a new one. Some producers,
like Domaine de Romanée-Conti, will stamp the cork “reconditioned.”
Purists might prefer not to have their bottles reconditioned but nobody
considers it unethical...."

Dave S wrote:

This recent article has more to do with fraud in auctions, and
collectability, than the wine itself.

True, but they did also mention the age-old French practice of
slipping some North African wine into pricey Burgundies.

Steve

Mr Libido Incognito wrote:
Jean B. wrote on 17 Mar 2007 in rec.food.cooking

Jean B., thinking of a version that included chopped green
chiles...


or perhaps


* Exported from MasterCook *

Mexican Macaroni and Cheese (Bc)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Macaroni shells, small, un-
Uncooked, (about 7 ounces)
1/2 c Cheddar cheese, shredded
Reduced-fat (2 ounces)
1/4 c Olives, sliced ripe
1/2 c Milk, skim
1/4 ts Salt
1 sm Pepper, red bell, chopped
1 cn Chilies, drained, chp green
-----RCROCKETT-----

Cook and drained macaroni as directed on package. Stir in remaining
ingredients. Cook over low heat about 5 minutes, stirring occasionally,
until cheese is melted and sauce is hot.

calories 250, calories from fat 35, fat 4g, saturated 2g, cholesterol
10mg,
sodium 720mg, carbohydrates 43g, dietary fiber 2g, protein 12g, vitamin
12%, vitam C 34%, Calcium 16%, iron 12%. From Betty Crocker Low-Fat
Cooking, March 1995

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 5g Fat (63.1% calories
from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 15mg
Cholesterol; 237mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2
Fat.

I'll save both and give them a try sometime. Thanks!

--
Jean B.

If you are not part of the solution, you are not dissolved in
the solvent.