cin@cbdkc1.UUCP (3895 FRAN ) (09/13/85)
I found out an old family secret that I couldn't resist putting on the net. I love the way cookies taste right after you bake them, all chewy and gooey (especially toll house cookes). To keep them in this condition put the freshly baked cookies in a sealed container with a piece of white bread overnight. By the next morning the cookies will have absorbed the moisture from the bread leaving the slice as hard as a rock and the cookies just the way you love them... gooey! Does anyone have any good spaghetti sauce receipes? Cindy
knutsonk@stolaf.UUCP (Kari E. Knutson) (09/17/85)
> > Does anyone have any good spaghetti sauce receipes? > I don't have a specific recipe, but one good addition to spaghetti sauce is a bit of *real* parmesan cheese (not the kind you get in a green can) grated and melted in. Kari Knutson ihnp4!stolaf!knutsonk > Cindy *** REPLACE THIS LINE WITH YOUR MESSAGE ***
barb@oliven.UUCP (Barbara Jernigan) (09/27/85)
> > Does anyone have any good spaghetti sauce receipes? > I'm almost ashamed to admit it, but the best (base) spagetti sauce recipe I've come across is on the little can of Contadina Tomato Paste. Of course, a little sausage here, a few extra herbs there, don't hurt. But for a start, is really good stuff. ___________________ ______________\ ___________ | ______ / . / / o .ooo. ./ /. . o@ooo0 .ooooo. .ooooo. .oooo Barb oo..oo oo...ooo ooo..ooo \ .oo oo oooooo oooooo ooo ooo
chris@minnie.UUCP (Chris Grevstad) (10/09/85)
I don't add parmesan to my spaghetti sauce but I do use plenty in my
lasagne. And it *must* be fresh grated.
I wouldn't dream of serving fresh pasta (yes, we make our own) without
freshly grated parmesan cheese. The stuff in the green container just
makes me want to gag.
Our corner Italian deli carries imported parmesan for about twice the
price of domestic. Is it really worth it?
And speaking of cheese, how about some creamy brie and good hard rolls?
--
Chris Grevstad
{sdcsvax,hplabs}!sdcrdcf!psivax!nrcvax!minnie!chris
ucbvax!calma!nrcvax!minnie!chris
ihnp4!nrcvax!chris
If things don't change, they will probably remain the same.jeff@rtech.UUCP (Jeff Lichtman) (10/14/85)
> > Our corner Italian deli carries imported parmesan for about twice the > price of domestic. Is it really worth it? > > Chris Grevstad If you're going to splurge on imported Italian parmesan, why not get Parmigiano-Reggiano? This is the highest quality parmesan: the Italian government won't let it be sold until it is at least two years old. Its texture is better for grating than that of domestic parmesan, and it has a sharper flavor. I think it's worth it in dishes where you can the subtleties of the cheese won't be covered up by other flavors. I would use it on pasta tossed with butter and garlic, but not in a typical lasagne laden with meat and tomato sauce. -- Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff