On Sun, 11 Oct 2015 19:10:03 -0500, "cshenk" > wrote:

>JRStern wrote in rec.food.cooking:
>
>> On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
>>
>> > I don't diss this recipe, I am however unfamiliar with the cream
>> > cheese based 'cooking cream'. Might be something sourced outside
>> > of any place I have lived?
>> >
>> > Carol
>>
>> " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
>> Cheese and Herb flavor
>> " 16 ounce(s) of Shredded Italian blend cheese
>> " 12 slices provolone cheese
>>
>> I don't have any idea either, but presumably something involving cream
>> cheese, that still needs to be added to "shredded italian blend" and
>> provolone, sounds like a poor man's ricotta and pretty ghastly.
>>
>> And yet, I can imagine something like that working, with more care, a
>> quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
>> mistaken. I suppose if I perused the Kraft web site I might see
>> something. Maybe later.
>>
>> J.
>
>Turns out it's a discontinued product from a few years back that didnt
>sell well enough for production. It did indeed seem to take the lace
>of ricotta best I could see.
>
>I'm no great shakes at lasagna making though. I mean I can do it and
>have a few times, but not enough to be more than average at it. It
>looks like the sort of thing you have to make a bit often to get really
>'perfect'. Mine is just average.
>
>LOL! How often do you see that here!
>
> Carol

Lasagna isn't something I make, it's a lot of work to assemble, and
then it's even harder to cut and serve so it matters - unless you make
individual sized ones and even then it's harder to eat than the same
ingredients dumped on smaller noodles of almost any shape. I guess
some people welcome all the challenges involved.

J.