A Modest Proposal

1 package of vermicelli 2 envelopes Knorr's pesto sauce 1 lb med shrimp butter and garlic and
salt to taste

Perpare vermicelli as directed. Prepare pesto as directed. Saute shrimp in butter garlic and salt
until pink. Mix all together. Serve with a mixed green salad and garlic bread.

NancyJaye

Melba's Jammin said:

Without moving from my seat I can think of these pastas in my larder: Orzo, vermicelli, umbria,
shells, fusilli, ditalini, elbow spaghetti, rings, capellini. OK, I got up and looked. I also have
little teeny stars, something shaped sort of like a conch shell. orrechiette, corkscrews and some
linquine.

Oh. I read the subject and thought you were starting a thread about that essay by Jonathan Swift.

Best regards, Bob

In article <[email hidden]>, "NancyJaye"

Quoted message said:

1 package of vermicelli 2 envelopes Knorr's pesto sauce 1 lb med shrimp butter and garlic and salt
to taste

Perpare vermicelli as directed. Prepare pesto as directed. Saute shrimp in butter garlic and salt
until pink. Mix all together. Serve with a mixed green salad and garlic bread.

NancyJaye

What do you add to make the pesto sauce from the mix? This sounds like a winner in August when I've
beaucoup basil out front. Or maybe if I took some of the frozen stuff from the freezer. . . .
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

Melba's Jammin said:

How do you use what you have?

Spaghetti: Spaghetti rustica, or at least just plain old meat sauce

Fettucine: Fettucine alfredo, or Fettucine with cream sauce (yes, I still remember that thread a
month or two ago...)

Capellini: I refuse to call it "angel hair" :-P I use it like I do spaghetti

Linguini: again, like spaghetti -- it needs meat sauce

Rigatoni: meat sauce, but usually I bake up like a casserole and add some mozzarella cheese and
pepperoni.

Rotini: meat sauce

elbow macaroni: My wife calls it "goulash," but everyone else calls it "chili mac." It sucked in the
school cafeteria but when I make it, it rocks. I also make macaroni and cheese from scratch in a
modified Alton Brown recipe.

Fiori (hexagons): I add this to chicken stew.

Come to think of it, the vast majority of my pasta sauces have ground beef in them, if not also
sausage or prosciutto.

If there are spelling errors, I blame Captin Morgan. Yes, it is his fault. Also the shot
glasses. Ciao.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗ [email hidden]

Melba's Jammin said:

the pastas and these 'rules': Each post should have a recipe and the subject line should indicate
the type of pasta used, and each post should contain REC to indicate there's a recipe included.
E.g., REC: Spaghetti - Spaghetti Bravissimo. I'm suggesting separate posts for each recipe so that
the pissing contests that are sure to ensue will be appropriately placed. Maybe it will contain the
drift a bit. I'll go first. :-)

A few days ago I bought a 1/4 lb piece of Coho salmon downstairs. I boiled 6 oz of speghattini
(Setarro) in salty water. While it was boiling I minced a clove of garlic finely and put it in a
little bowl covered with OO, maybe 2 TBSP.

I sliced the salmon into 5-6 mm slices. When the pasta was al dente I poured it through a strainer
into a bowl (to heat the bowl), then dumped the bowl, put the garlic and oil in, dumped the pasta on
top, put the salmon on top of the pasta, and tossed all together.

The salmon gets cooked as much as it needs from the pasta. I used little enough garlic, and finely
enough minced, so it was ok as well. YMMV.

My wife liked it, as did I. It probably would have worked fine with the much cheaper farmed salmon,
but I have been queasy about farmed salmon lately.

Rodney Myrvaagnes J36 Gjo/a

MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism

In rec.food.cooking said:

Without moving from my seat I can think of these pastas in my larder: Orzo, vermicelli, umbria,
shells, fusilli, ditalini, elbow spaghetti, rings, capellini. OK, I got up and looked. I also have
little teeny stars, something shaped sort of like a conch shell. orrechiette, corkscrews and some
linquine.

Quoted message said:

How do you use what you have?

I just use it for whtatever. If it is something hearty, like sausage, I use a heavier, chewier
pasta, like rigatoni. If it is something light, I use a finer pasta. Its no big dea

--
...I'm an air-conditioned gypsy...

- The Who

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article said:

1 package of vermicelli 2 envelopes Knorr's pesto sauce 1 lb med shrimp butter and garlic and
salt to taste

Perpare vermicelli as directed. Prepare pesto as directed. Saute shrimp in butter garlic and
salt until pink. Mix all together. Serve with a mixed green salad and garlic bread.

NancyJaye

What do you add to make the pesto sauce from the mix? This sounds like a winner in August when
I've beaucoup basil out front. Or maybe if I took some of the frozen stuff from the freezer. . . .
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

Hi Barb.

I'm pretty sure it's just OO and water that is added to the Knorr's pesto
mix.

NancyJaye

Melba's Jammin said:

Without moving from my seat I can think of these pastas in my larder: Orzo, vermicelli, umbria,
shells, fusilli, ditalini, elbow spaghetti, rings, capellini. OK, I got up and looked. I also have
little teeny stars, something shaped sort of like a conch shell. orrechiette, corkscrews and some
linquine.

How do you use what you have? I propose a submission of recipes using the pastas and these
'rules': Each post should have a recipe and the subject line should indicate the type of pasta
used, and each post should contain REC to indicate there's a recipe included. E.g., REC: Spaghetti
- Spaghetti Bravissimo. I'm suggesting separate posts for each recipe so that the pissing contests
that are sure to ensue will be appropriately placed. Maybe it will contain the drift a bit. I'll
go first. :-)
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

Hah! I have not one single type of pasta in my cupboard. Until 2 weeks ago I had some tarhonya but
used it up to make Hungarian sauerkraut soup. I love pasta but seems I don't make it very often. And
what I usually have, when I have it it plain old spaghetti. Sometimes I buy frozen ravioli or frozen
or boxed tortellini. I use rice or potatoes much more often. Once a year I make homemade noodles for
turkey noodle soup. But I was just thinking lately that I hadn't made spaghetti in a long time and
that I should make some some day soon. Kate
--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Kate Connally said:

Melba's Jammin said:

Without moving from my seat I can think of these pastas in my larder: Orzo, vermicelli, umbria,
shells, fusilli, ditalini, elbow spaghetti, rings, capellini. OK, I got up and looked. I also
have little teeny stars, something shaped sort of like a conch shell. orrechiette, corkscrews
and some linquine.

How do you use what you have? I propose a submission of recipes using the pastas and these
'rules': Each post should have a recipe and the subject line should indicate the type of pasta
used, and each post should contain REC to indicate there's a recipe included. E.g., REC:
Spaghetti - Spaghetti Bravissimo. I'm suggesting separate posts for each recipe so that the
pissing contests that are sure to ensue will be appropriately placed. Maybe it will contain the
drift a bit. I'll go first. :-)
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

Hah! I have not one single type of pasta in my cupboard. Until 2 weeks ago I had some tarhonya but
used it up to make Hungarian sauerkraut soup. I love pasta but seems I don't make it very often.
And what I usually have, when I have it it plain old spaghetti. Sometimes I buy frozen ravioli or
frozen or boxed tortellini. I use rice or potatoes much more often. Once a year I make homemade
noodles for turkey noodle soup. But I was just thinking lately that I hadn't made spaghetti in a
long time and that I should make some some day soon.

Oops! I lied. I do also use egg noodles about once or twice a year and I make that summer pasta
salad I took to the cook-in with rigatoni or ziti. Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]