Big men with dogs and official looking orange jackets have been delaying my morning train for the past year sniffing for bombs. Today at Grand station while we waited for the odor patrol to pass, I looked through the window onto the station platform and saw a man and a woman involved in some seriously odd canoodling. With his Ipod on, the man was oblivious to the woman’s presence as she pressed her tweed fitted coat up into his groin.
I turned to point the pair out to Rooster, and ended up facing the canoodling woman…on the inside of the train. I looked out the window. There she was again. Her reflection, his body, superimposed. They actually looked good together, if you took away the blank faces. I wondered if I should mention something. Maybe their merged reflections were a sign of romance meant to be? Now that’s what I call a whacked out match making strategy.
"NO YOLKS" CONTEST
The Rules: Submit recipes containing either any NO YOLKS pasta or any Wacky Mac pasta. Recipe categories are: Casserole/Main Dish; Soups; Salads; Sides; Deserts.
The Prize: Six winners for the "Featured Recipe" designation will be chosen. Each winner will receive a $100 American Express Gift Certificate.
The Entry:
Wacky Clam Bake ‘N Cheese
1 package (12 oz.) WACKY MAC Four Shapes
6 strips bacon
1/3 cup chopped onion
2 six-and-a-half-ounce cans of clams, drained
½ teaspoon Spanish paprika
½ teaspoon granulated garlic
½ cup dry white wine
2-tablespoon butter
2-tablespoon flour
½ teaspoon salt
¼ teaspoon black pepper
2 cups half and half
2 teaspoons Dijon mustard
1-tablespoon hot sauce
3 cups shredded gouda cheese
Prepare WACKY MAC according to package directions; drain. Grease a 2-quart baking dish. Preheat over to 350 degrees F. Cook 6 strips of bacon in a skillet. When bacon is crisp, remove from pan and chop.
Discard half of the bacon fat from skillet. Return remaining bacon fat and skillet to medium-high heat. Add chopped onion and drained clams to skillet and sauté for 2 minutes. Add paprika and garlic powder. Sauté for 30 seconds and add wine, cooking until alcohol is evaporated, about 2 minutes. Pour clams into a bowl and wipe out the skillet.
Heat butter in skillet, blend in flour, salt and pepper. Stir in half and half; mustard and hot sauce. Cook, stirring, until sauce is thickened. Remove sauce from heat, stir in 2 cups of cheese. Toss WACKY MAC with cheese sauce. Pour into greased 2-quart baking dish. Top WACKY MAC with clam mixture, chopped bacon and remaining 1 cup shredded cheese. Bake for 20 minutes. Serves 6
6 strips bacon
1/3 cup chopped onion
2 six-and-a-half-ounce cans of clams, drained
½ teaspoon Spanish paprika
½ teaspoon granulated garlic
½ cup dry white wine
2-tablespoon butter
2-tablespoon flour
½ teaspoon salt
¼ teaspoon black pepper
2 cups half and half
2 teaspoons Dijon mustard
1-tablespoon hot sauce
3 cups shredded gouda cheese
Prepare WACKY MAC according to package directions; drain. Grease a 2-quart baking dish. Preheat over to 350 degrees F. Cook 6 strips of bacon in a skillet. When bacon is crisp, remove from pan and chop.
Discard half of the bacon fat from skillet. Return remaining bacon fat and skillet to medium-high heat. Add chopped onion and drained clams to skillet and sauté for 2 minutes. Add paprika and garlic powder. Sauté for 30 seconds and add wine, cooking until alcohol is evaporated, about 2 minutes. Pour clams into a bowl and wipe out the skillet.
Heat butter in skillet, blend in flour, salt and pepper. Stir in half and half; mustard and hot sauce. Cook, stirring, until sauce is thickened. Remove sauce from heat, stir in 2 cups of cheese. Toss WACKY MAC with cheese sauce. Pour into greased 2-quart baking dish. Top WACKY MAC with clam mixture, chopped bacon and remaining 1 cup shredded cheese. Bake for 20 minutes. Serves 6
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