Subj : Commodity cheese wase: Spaghetti Squash Casserole To : Ruth Haffly From : Dave Drum Date : Mon Nov 20 2023 13:30:17 -=> Ruth Haffly wrote to Shawn Highfield <=- BC> That sounds yummy to me. Once i moved into a place and "inherited" the BC> garden planted by the previous renter. They happened to plant several BC> spaghetti squash plants. That fall i ate a lot of spaghetti squash. BC> I think my favorite way to eat it was with butter, parmesan, salt, and BC> pepper. Basic. A nice garlic/basil pesto works very well with spaghetti squash just like it does with traditional pasta. SH> It's the one squash Andrea and I don't like. However if I "inherited" SH> a garden full of them I would learn to like them as I'm too cheap to SH> not eat free food. ;) RH> Depends on what's being offered. Years ago we were on Food Stamps (even RH> tho Steve was working full time, just not at sufficient pay to support RH> a wife and 2 kids). It was while the government was doing commodities RH> (eggs, cheese, milk) give aways so we were informed we were entitled to RH> get cheese one month. I went for it--turned out to be 15 pounds of an RH> imitation Velveeta. Couldn't freeze it so we used it up as fast as we RH> could. We'd bought Velveeta a couple times when we were first married RH> but hadn't bought it in years and haven't bought any since the give RH> away stuff was used up. I don't think it was too long after that that RH> Steve enlisted in the Army. Back when they were doing the commodities I was partners on a small town weakly called "Rochester & Lake Springfield Herald". It was a rather up market town and none of the upscale dandies wanted to be seen accepting the commodities -- even, nay, especially if they were elegible. So the deputy Mayor, who was running the give-away, talked Earl and I into taking a 4X batch. Each. That was 60# of really good mild Cheddar (American) cheese. As well as 4 big boxes of dried powdered milk and 4 bags of long grain white rice. Other areas of the country got the Velveeta-like cheezoid stuff. Ours, according to the USDA establishment number was made by Meister Cheese in Wisconsin. RH> Due to no fault of mine, I've been off the air for almost a week. Tried RH> fetching mail every day but it didn't "click" until today. We're done RH> travelling for the year with the possible exception of a Thanksgiving RH> time trip (weather permitting) to visit Steve's mom. I've been in the body & fender (now rehab) for two weeks. I'm ready to go home and back to work. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Green Chilies & Rice Categories: Chilies, Dairy, Rice, Cheese Yield: 10 Servings 4 c Rice; cooked 1 1/2 pt Dairy sour cream 8 oz Can chopped green chilies Salt & pepper 1/2 lb Monterey jack; sliced 1/2 c Cheddar; shredded Courtesy: Junior League of Kalamazoo, Michigan In a large casserole dish, layer rice, sour cream, chilies, salt, pepper, and Monterey Jack. Repeat layers 2 more times. Omit Monterey Jack from top layer. Bake at 350ºF/175ºC for 20 to 25 mins. Sprinkle cheddar cheese on top for the last 5 minutes of baking. From the book "I've Got A Cook In Kalamazoo" Submitted by Barbara Zack From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... Velveeta Cheese isn't quite cheese, not in a literal sense. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .