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Macaroni And …

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CATEGORY CUISINE TAG YIELD
Maindish 4 Servings

INGREDIENTS

See instructions

INSTRUCTIONS

In college I moved into a house with three veterinary students who
couldn't cook.  I mean, REALLY couldn't cook, instant coffee
confounded them. Fortunately, I could cook, I evenenjoy cooking, so a
deal was struck that relieved me of almost all other chores,
particularly cleaning up after meals.  One night one of them offered to
cook, it struck terror in my heart.  He claimed he knew ONE recipe, and
it was quite good, so he's  cooking. He's even brought home all the
ingredients.  Ok, fine, his  rebellious act of cooking something
doesn't compel me to eat it.  He boiled a pound box of elbows, with
just a little help on my part  (umm...why don't you wait until the
water boils before dumping those  in? Turn the gas on, it will go
faster, trust me.)  He drained them and put them back in the pot and
put the pot back on  the flame (I raised an eyebrow.)  He poured in a
pint container of light cream.  He dumped in a stick  (1/4lb) of
butter.  As that warmed (now turn the gas down, trust me again, water
is  different than cream...) he cut up a pound box of Velveeta cheese
and  dumped it into the mixture.  Then, he scandalized me.  He opened a
large can of tomatoes, the kind  you might use in a spaghetti sauce
(although I doubt he knew there  were tomatoes in such sauces, they
were "spaghetti sauces", probably  made of spaghetti as far as he
knew.)  He dumped them in the pot and began stirring vigorously, sort
of  chopping the tomatoes as he stirred, breaking them up at any rate.
Umm...tomatoes and cream don't get along all that well...could I have
a peek? Er, yes, you see..."Whaddya mean? It's PERFECT!"  I considered
teaching him the word "curdled", but I was sure it would  go right past
him. He heated it a bit more, stirring all the way, and  brought his
proud concoction to the table.  Against my better judgement, I tasted
this admittedly pretty but  mostly hopeless-looking mass that was in my
plate.  It was quite good!  Abandoning all good sense, I even told him
so.  I suggested that next time he try stewed tomatoes, without trying
to  explain what "stewed" meant outside of bar-rooms. That variation
was  quite good also.  He had a name for this dish, damned if I can
remember it.  Panucci or  something like that.  I suspect that what
appealed to him about this recipe was that it  neatly used up the
entire contents of every box and can he had to  buy. If you could
manage to finish it, you wouldn't need to remember  to put anything
away or figure out what to do with half a box of  elbow macaroni. To
non-cooks, such things are major victories I  suppose.  Date: Tue, 25
Jun 1996 20:14:51 0000  From: Allison Greene <argreene@nando.net>
MC-Recipe Digest V1 #129  From the MasterCook recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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