> That's plain and simple mac and cheese and a fair dose of cayenne pepper.
> You?
> Andy > With slippers on!!!
One empire apple. A handful of raspberries. Yesterday, my breakfast was much more exciting. Grilled cheese(swiss style processed cheese) on multigrain bread. Served with a side of ketchup for a bit of dipping.
l, not -l wrote: > On this weeks Rick Bayless show on PBS, his daughter offered up a mac & > cheese that would warm you up: > Salsa Mac and Cheese > Serves 8 > Recipe from Season 7 of Mexico - One Plate at a Time > Ingredients
> 2 tablespoons butter > ¼ cup all-purpose flour > 2 cups milk > 1 1/2 to 2 cups Fire-Roasted Tomato Salsa or your favorite jarred salsa > 2 cups shredded cheddar cheese > Salt > 1 pound dried pasta (though elbow macaroni will do, I suggest you try > cork-screw cavatappi or the spiral rotini or fusilli) > Directions
> Pour 4 quarts of water into a large pot, cover and set over high heat.
> In a medium-size saucepan, melt the butter over medium heat, then stir in > the flour and whisk until the mixture turns a deep golden, about 2 minutes. > Add the milk and continue to whisk constantly until the mixture thickens and > comes to a full boil, 4 or 5 minutes. (Whisk diligently and there will be > no lumps.) Stir in the salsa, remove from the heat, then stir in cheese. > Continue stirring until all the cheese has melted. Taste and season > generously with salt, usually 1 1/2 teaspoons. Cover to keep warm until the > pasta is done.
> When the water has come to a boil, add the dried pasta. Stir well to keep > the pasta from sticking together and boil until the pasta is al dente, about > 10 minutes. Drain thoroughly and add the pasta to the sauce. Stir until > all the pasta is covered in the salsa cheese sauce. You’re ready to dig in.
My youngest son makes mac & cheese similar to this, but he uses tomatoes with green chilis (Rotel is the name brand) instead of salsa, he also adds chopped cilantro.
Cindy Hamilton <angelicapagane...@yahoo.com> wrote in news:5df1b313-0f0d- 4891-af60-9971c132b...@l2g2000yqd.googlegroups.com:
> On Nov 4, 7:04 am, Andy <a...@b.c> wrote: >> Geez it's Cold Breakfast!!!
>> 36F. outdoors.
> Shoot, Andy, that's nearly warm enough to open the windows.
> I think it was a relatively balmy 31 F here. We've had very > little frost this fall.
> I had Cheerios, walnuts, banana, and 2% milk.
> Cindy Hamilton
Cindy,
A long time ago, I believe there was an advertised microwaved grape nuts and milk version of their cereal. Walnuts and banana were probably also a good match!
> My youngest son makes mac & cheese similar to this, but he uses > tomatoes with green chilis (Rotel is the name brand) instead of salsa, > he also adds chopped cilantro.
Freshly baked (4 hours ago) NYC bagel (plain) imported by special courrier, with no salt butter and *real* hand sliced to order lox from the Appy, no stinkin' pre sliced/vacu-wrapped lurid orange wussy nova, fresh-fake from the stupidmarket... oh, and two big mugs of super strong 8 O'Clock Columbian from fresh ground beans... black! And no sugar thank yoose... I'm sweet enough! LOL
Oy, shoulda thought to bring me a couple dem whole smoked whitefish... luv em... next time, wit bialys.
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote in news:5df1b313-0f0d- > 4891-af60-9971c132b...@l2g2000yqd.googlegroups.com:
> > On Nov 4, 7:04 am, Andy <a...@b.c> wrote: > >> Geez it's Cold Breakfast!!!
> >> 36F. outdoors.
> > Shoot, Andy, that's nearly warm enough to open the windows.
> > I think it was a relatively balmy 31 F here. We've had very > > little frost this fall.
> > I had Cheerios, walnuts, banana, and 2% milk.
> > Cindy Hamilton
> Cindy,
> A long time ago, I believe there was an advertised microwaved grape nuts > and milk version of their cereal. Walnuts and banana were probably also a > good match!
Grape nuts. Yuck. If I want hot cereal, it's oatmeal with raisins, walnuts, butter, and brown sugar. But I usually eat that only when I'm planning on some kind of physical labor. Cheerios are good enough for sitting at my desk all day.
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