Subject: Macaroni and Cheese
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 15 2002 - 09:04:38 EDT
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FOOD FUNNY
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Here's a true one from Carolyn Sordahl of Kennewick, Washington:
When my son got married he had a luau for his rehearsal dinner. A
friend from Hawaii cooked the whole pig in the ground. When it was
time to uncover the cooked pig and serve my 4-year-old grandson said,
"That poor pig, that poor pig. I don't have to eat it, do I?
Grandma, can I just have a hot dog?"
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TODAY'S RECIPE
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During my recent trip to Toronto I learned from my gracious hosts
(especially those who spoke English) that Kraft Dinner is the true
national dish of Canada, and I hope they won't be offended by my
publishing this slightly more sophisticated version. I wish I knew
how to say "bon appetit" in Ontarionian.
Macaroni and Cheese
2 1/2 cups (625 ml) milk
2 bay (laurel) leaves
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
1 1/2 cups (375 ml) grated Gruyere, Emmenthal, or
Swiss cheese
1 cup (250 ml) chopped cooked ham
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 lb (450 g) elbow, shells, or cut pasta shape of your
choice, cooked in boiling salted water until almost done
1/2 cup (125 ml) freshly grated Parmesan cheese
1/2 cup (125 ml) bread crumbs
Combine the milk and bay leaves in a saucepan and simmer (do not boil)
over moderate heat for 5 minutes. Remove from the heat and remove and
discard the bay leaves. Melt the butter in a pot large enough to hold
the cooked pasta over moderate heat. Stir in the flour and cook for 2
to 3 minutes. Stir in the milk and bring to a boil, stirring
frequently with a whisk. Add the grated Gruyere and ham, stirring
until the cheese has melted and the sauce is smooth. Season with
salt, pepper, and optional cayenne. Add the cooked pasta and Parmesan
and stir to combine. Pour into a greased baking dish and top with the
bread crumbs. Bake in a preheated 400F (200C) oven until the bread
crumbs are lightly browned, about 15 minutes. Serves 4 to 6.
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