On Sunday, April 30, 2017 at 1:00:07 PM UTC-4, U.S. Janet B. wrote:
> On Sun, 30 Apr 2017 12:11:02 -0400, Dave Smith
> > wrote:
>
> >On 2017-04-30 11:59 AM, U.S. Janet B. wrote:
> >> On Sun, 30 Apr 2017 08:51:05 -0400, Gary > wrote:
> >>
> >>> On 4/29/2017 5:05 PM, jmcquown wrote:
> >>>> Lasagna. Made with nice mozzarella and ricotta cheese. Of course it
> >>>> will be dinner for more than just tonight. That's why I have a freezer.
> >>>>
> >>>> And sure, gotta double the carbs! Garlic bread to go with it! Nice
> >>>> thick "Texas" toast. Buttered and sprinkled with Mrs. Dash Garlic &
> >>>> Herb seasoning blend and a little salt. Toasted under the broiler.
> >>>>
> >>>> What's on your plate this evening?
> >>>>
> >>>> Jill
> >>>
> >>> I *wish* my plate held 2 servings of YOUR lasagna dinner. ;-D
> >>>
> >>> I had a couple of Johnsonville cheese/sausage dogs. Good but nothing to
> >>> brag about. I remember Eckrich cheese/sausage dogs being better. Haven't
> >>> seen them around lately though.
> >>>
> >>> BTW, I do LOVE the Johnsonville commercial where the guy is talking to
> >>> the wild animals. heheh good one!
> >>>
> >>>
> >> I can't imagine why you would think something called a 'cheese sausage
> >> dog' would taste good.
> >
> >What a sec. You were upset that I shunned the idea of ready made fondue.
>
> the idea of cheese and sausage living together inside an old sausage
> doesn't seem right to me. Maybe they do something to keep the cheese
> from getting slimy. If the sausage-cheese mixture was made today and
> consumed today I guess it would be o.k.
> Janet US

I imagine that once the sausage is piping hot, the cheese melts and it's
impossible to tell that it was slimy.

Besides, the cheese is pasteurized and processed (like American cheese).
It's pre-slimy.

Cindy Hamilton

Cindy Hamilton