-=> Sean Dennis wrote to Dave Drum <=-

 DD> I don't believe I've ever had a Tupperware water pitcher. Closest I
 DD> come is a quart-size measuring cup - which I have in both Pyrex and
 DD> Tupper.

 SD> My mom recommended it.  She has Tupperware dishes that are as old as I
 SD> am that still look and work great today.

It is durable - unless left too close to a hot stove burner.  Bv)= 
That's a *special* odor.

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

 SD>       Title: Crumb Topped Pasta and Cheese
 SD>  Categories: Veggie, Pasta, Main dish, Good
 SD>       Yield: 6 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whatchamacallit Supper
 Categories: Beef, Pasta, Cheese, Vegetables, Soups
      Yield: 4 Servings
 
      5 oz Elbow macaroni from a "box
           - dinner"
      1 lb Ground beef
    1/2 ts Garlic granules
    1/2 ts Onion granules
 10 3/4 oz Can cream of mushroom soup
           Cheese powder packet; that
           - was packaged w/the pasta
 14 1/2 oz Can Red Gold diced tomatoes
           - w/green chilies
           Salt & pepper
 
  Start the pasta cooking in a small pot of salted
  water.
  
  In a skillet over medium heat cook the hamburger and
  break it up until all the pink is gone. Add the onion
  and garlic flavourings and let simmer.
  
  Add the condensed soup and the tomatoes w/juices,
  stirring to combine. Sprinkle the "cheese" powder from
  the packet over the mixture in the skillet, stirring
  as you do so.
  
  Drain the pasta, reserving a half-cup of the cooking
  water. Add the pasta to the skillet. If the mixture
  seems too thick add a bit of the reserved pasta water
  to your liking. Taste for seasoning and add salt and
  pepper as you like.
  
  Serves two generously with leftovers.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... There is no vaccine against stupidity.
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