Subj : Mac & Cheeze To : Ruth Haffly From : Dave Drum Date : Sun Feb 04 2024 07:15:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Cheese with whole grains gives you a complimentary protein so the meat RH> isn't vital. That, and other complimentary protein combos let me cook RH> meatless for a week or so at a time with no loss from not having meat. RH> Did that a lot when we were younger and pinching pennies, not as much RH> now but still don't rely on meat for all of our protein. I always eat a balanced diet - 3 pounds in the left hand and three pounds in the right. Bv)= DD> Here's a good use for Muenster. Since I don't stock beer of any sort DD> I sub beef stock or broth for the dark beer. If I'm not up for DD> breaded patties I use my George and put the cheese on as soon as I DD> put the patty onto the bottom of the bun. I may or may not nuke DD> the result for DD> 20 to DD> 30 seconds to get the cheese more DD> "melty". DD> Title: Bratwurst Burgers w/Braised Onions DD> Categories: Beef, Vegetables, Breads, Cheese, Beer DD> Yield: 4 Servings RH> I've never seen bratwurst burgers; can you slip the casings off the RH> sausage and make it into a patty? I suppose you could - same as dealing with ground beef. But the store bought patties have some sort of binder to hold them together. I buy mine at either Humphrey's or Hy-Vee. The Humphrey's are "plain" but the ones from Hy-Vee come as bacon-Cheddar, beer brats, fresh Pineapple, jalapeno-Cheddar, or made of all pork (as opposed to regular mixed meat brats). They are a welcome change from beef burgars. And they also go well as a breakfast meat with eggs and potatoes. Bv)= I'm cooking my way through a surplus of shrimp right now. This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat". MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shrimp Pasta Categories: Seafood, Vegetqables, Pasta, Herbs Yield: 5 Servings Salt 1 lb Long pasta 1 lb Large (U20) peeled, deveined - shrimp; tails optional 4 tb Unsalted butter 3 tb Extra-virgin olive oil 1/4 c Thin sliced garlic (7 or so - cloves) 2 pt Cherry or grape tomatoes 1/4 ts Crushed red pepper; more to - taste 1/2 c Dry white wine 1/3 c Chopped fresh parsley; more - to serve Lemon zest; to serve Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out 1/2 cup of the cooking water, then drain the pasta in a colander and return it to the pot. Meanwhile, pat the shrimp dry with a paper towel and season with 1/2 teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes. Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again. Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately. By: Lidey Heuck Yield: 4 to 6 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Kitchen MMMMM .... "Better a cruel truth than a comfortable delusion." -- Edward Abbey --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .