-=> Janis Kracht wrote to Dave Drum <=-

 > I bought a Cuisinart stand mixer for my new place. Not got a pasta maker 
for
 > it - although that is an option. I got the food processor and blender deals
 > that are driven from the mixer.

 JK> Looks like a great machine, and the attachments look great as well.

 JK> I remember being so PO at my Kichenaid ultra-whatsis setup when I put
 JK> the macaroni attachment on it, and the thing slit with a good sized
 JK> crack renderint it useless.  What workmanship :(

I had a "lift the bowl" high watt motor Kitchen Aid - which I hardly used. So, 
I gave it to my S-I-L when her Oster went on the fritz. That was 8 or nine 
years ago and she has worked it like a borrowed mule since. No problems - I 
think itmay have been an old stock machine from the days before the cheapened 
the product in pursuit of profits.

I'm happy with the Cuisinart and its tilt head. It does everything the KA was 
purported to do - and a few things more. As well as being more convenient to 
use.

 JK> Oh well...  That's why I'm so happy with Philips Avance pasta maker.
 JK> You can even make cookies with it with the disks sold for it )

 > Not everyone is a chile-head. One of my favourite fancy broccoli things is:

 > MMMMM----- Recipe via Meal-Master (tm) v8.06

 > Title: Shrimp & Broccoli (sort of) Alfredo
 > Categories: Seafood, Sauces, Pasta, Cheese
 > Yield: 4 Servings

 JK> ==Healthy Cheesy Chicken Broccoli Rice Casserole==
 JK> This cheesy chicken broccoli rice casserole recipe is a healthy version
 JK> of the classic with NO cream of anything soup. Comfort food you can
 JK> feel good about!

Fortunately I don't gots food allergies - so I often use "cream of whatever" 
as a sort of cheater sauce. Especially if I am making it up as I go along like 
the sort-of Alfredo I posted. Or this one .... which is a the recipe I started 
from and got a bit creative with when I discovered that I had no ancho chilies 
and needed to use the shrimp I had bought. It went in a totally different 
direction

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ancho Chile, Shrimp & Pasta
 Categories: Pasta, Seafood, Cheese, Citrus, Chilies
      Yield: 2 Servings
 
      8 oz Long, thin pasta
           Salt & black pepper
    1/2 c  Oil; grapeseed or canola
      3 cl Thin sliced garlic
      1 oz Dried ancho chilies; rinsed,
           - seeded, deveined
    1/2 lb (U-25) raw shrimp; peeled,
           - deveined, tails off, cut
           - in thirds
           Fresh grated Parmesan
           Lime or lemon juice; fresh
 
  Put a large pot of salted water on to boil for the pasta
  when you start this recipe. Once the water is boiling, add
  the pasta and cook until al dente. While the water is
  coming to a boil and while the pasta is cooking, prepare
  the rest of the recipe as follows.
  
  Heat oil in a small skillet on medium heat. Once the oil
  is hot, add sliced garlic. Cook until lightly browned,
  then remove with a slotted spoon to a large bowl.
  
  Thinly slice the ancho chilies (can chiffonade as you
  would with basil, just roll up into a cigar shape and
  slice crosswise). Add the sliced chilies to the hot oil
  and cook ONLY for 20 to 30 seconds. Remove with a slotted
  spoon to the bowl with the garlic. Do not over-cook the
  chilies or they will get bitter.
  
  Add the raw shrimp to the pan with the now chile and
  garlic infused oil. Increase the heat to high, cook for a
  couple minutes, stirring frequently, until the shrimp is
  just turning pink. Remove from heat. Add the shrimp and
  oil to the bowl with the garlic and chilies.
  
  Add the drained, cooked pasta to the bowl with the shrimp,
  garlic, chilies, and oil. Sprinkle with salt and black
  pepper and toss to combine. To serve, portion out into
  bowls, sprinkle with freshly grated Parmesan and a little
  lemon or lime juice.
  
  Yield: Serves 2 as a main or 4 to 6 as a side.
  
  From: http://simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... If you put enough dressing on your salad it will taste like food.
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