Subject: Pasta with Bleu Cheese
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 22 2000 - 11:12:54 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another one from the mysterious "DRSPAGHETI." Who is this
Doctor, and why won't he come forward?
A resident in a seaside hotel breakfast room called over the head
waiter one morning and said, "I want two boiled eggs, one of them so
under cooked it's runny, and the other so over cooked it's tough and
hard to eat. Also, grilled bacon that has been left on the plate to
get cold; burnt toast that crumbles away as soon as you touch it with
a knife; butter straight from the deep freeze so that it's impossible
to spread; and a pot of very weak coffee, lukewarm."
"That's a complicated order sir," said the bewildered waiter. "It
might be quite difficult to prepare."
The guest replied, "Oh? But that's what I got yesterday!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This recipe is the essence of simplicity, which is one of the reasons
it is perhaps my favorite pasta dish. If you don't take into account
the time to boil the water, it is easily a "15-Minute Dish."
Pasta with Bleu Cheese
12 - 16 oz (350 - 450 g) dried rigatoni, penne,
rotelle, or pasta of choice
1/2 cup (125 ml) crumbled bleu cheese
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter (optional)
Freshly ground black pepper
Cook the pasta according to the package directions. Drain and return
to the cooking pot. Add the remaining ingredients, adding the
optional butter if a smoother sauce is desired. Gently stir to
combine the ingredients and melt the cheeses. Serve immediately.
Serves 4 to 6.
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