Subj : Re: Qwik Serve
To   : Ruth Haffly
From : Dale Shipp
Date : Wed Nov 16 2022 00:20:00

 -=> On 11-14-22  12:18,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Qwik Serve <=-

 DS> I'm not sure that I have ever met anyone who would not prefer cheddar
 DS> or swiss cheese to American cheese product:-}}  Or Mozz, or any other
 DS> real cheese, depending on the usage.

 RH> Doesn't take much. IMO, American cheese is a (small) step above
 RH> Velveeta, which we call "plastic cheese". My mom bought the American

Agreed.  Then there is also Cheese Whiz, which occupies its own special
niche.  Actually, we like it for using on Philly steak subs because of
its flavor and low melting point.  One of the two places who claim to
have invented the Philly steak sub uses only Whiz.  The other uses only
provolone.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broken Pasta with Onions and Peas
 Categories: Easy, Quick, Cathy
      Yield: 2 Servings
 
    1/4 c  Olive oil
      1 lg Onion
      2 lg Eggs
    1/2 c  Baby peas, defrosted
           OR drained canned  peas
    1/2 c  Grated Parmesean cheese
    1/2 lb Linquine (broken)
        ds Salt to taste
        ds Pepper to taste
 
  Here is a recipe that I have been making a lot.  I found the recipe
  in a local newspaper.  It has taken some experimenting, because the
  original recipe calls for WAY TOO MANY peas, it was overwhelming.  So
  here is my version. Give it a try sometime.
  
  Slice the onion thinly in strips and saute it in a large skillet with
  the olive oil until the onions are slightly brown (about 10 minutes).
  Add peas and a little salt and pepper and cook over medium heat for
  about two minutes.  Remove from the heat.
  
  While you are cooking the onions break the pasta into smaller pieces.
  Bring a large pot of water to a boil and cook the linquine until done.
  Drain (reserve some of the cooking water just in case the end product
  is a little dry - I personally have never had to use the extra water,
  but it sounds like a good idea).
  
  Add the drained hot pasta to the skillet with the onions and mix well.
  
  Combine the two eggs and the cheese in a small bowl, pour the egg
  mixture over the pasta.
  
  Return the pan back to the stove.  Heat on low just until the egg
  sets.
  
  Add additional salt/pepper to taste if you want - thats it.
  
  Submitted by Cathy Shipp 7/15/97
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 00:29:52, 16 Nov 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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