| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Dry spiral-shaped pasta; cook al dente — |
|
|
Rain |
| 2/3 |
c |
Milk (2% or regular) |
| 1 |
lb |
Velveeta cheese; light or |
|
|
Cubed small |
| 1/4 |
ts |
Dry mustard powder |
| 1/2 |
ts |
Ground turmeric |
|
|
Salt and pepper to taste |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Place into top of double boiler over gently simmering water milk, cheese,
mustard powderm turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture
and keep hot until serving time over hot water, up to an hour. (If it
begins to thicken up too much, dilute with a little milk). Never put into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 6-8 side servings or 4 main-dish servings. Source Gloria
Pitzer.
Posted to EAT-L Digest 26 Sep 96
Date: Thu, 26 Sep 1996 18:59:30 -0400
From: Simps <c.simpson@WORLDNET.ATT.NET>
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