On Thursday, December 5, 2019 at 12:04:35 AM UTC-5, Bruce wrote:
> On Wed, 4 Dec 2019 20:32:01 -0800 (PST), "
> > wrote:
>
> >On Wednesday, December 4, 2019 at 7:43:40 PM UTC-6, jmcquown wrote:
> >>
> >> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
> >> course. Drained and placed in a deep casserole dish. Make 2 cups of
> >> white sauce and add some cheese. I had a bit of softened brie so I
> >> added that to the mix along with grated parmesan. Stir the cream sauce
> >> with cheese into the pasta.
> >>
> >> Add drained canned lump crab, canned baby shrimp. Stir until blended.
> >> Top with breadcrumbs and sprinkle with a little Mrs. Dash garlic & herb
> >> seasoning.
> >>
> >> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
> >> bubbly and the top is browned. That seems to be the directions on most
> >> standard casseroles.
> >>
> >> This is a quick and easy pasta dish and very tasty.
> >>
> >> Jill
> >>
> >My dinner consisted of a peanut butter and grape jam sandwich with a glass of
> >m i l k. (I had a large lunch so not much of a supper.)
> >
> >The anti-milk bunch can just moooove along.
>
> Could grape jam be an American thing? I had never heard of it before
> RFC. I hope it contains mold inhibitor!

Sugar is the mold inhibitor, doofus.

When I was a kid I used grape jelly (not jam) for PB&J sandwiches.
Nowadays it's strawberry preserves on the rare occasions I have
a PB&J.

Cindy Hamilton