Mac & Cheese that never was
Stan Horwitz
Colby cheese that I bought from a dairy farm. I thought this cheese would
go well in macaroni & cheese. Its been many years since I made mac &
cheese from scratch and I was too lasy to look for a recipe so I decided
to go from memory. Boy what a mistake that was!
I grated the cheese and put it in a pot with about a cup of skim milk and
a bit of butter. I then gently simmered the mixture over the lowest
possible flame and stirred it a bit. Nothing seemed to happen to the
cheese after about five minutes so I increased the heat a bit and stirred
it more. The cheese just turned into tiny curds. I then brought the
mixture to a gentle boil for a few seconds. This caused the cheese to turn
into globs. Ugh!
I was not sure what to do at that point. Since I just had to have some mac
and cheese for dinner tonight and I was raised not to give up easily, I
decided that I had not had a big enough cooking disaster on my hand so I
proceeded to make things worse! I added a pack of that powdered cheese
sauce mix from a box of mac & cheese. I stirred some more. The mixture
looked a little better. I drained my penni pasta (I didn't have any
macaronni). I put the cooked pasta back into the pot and poured the
troubled sauce over it and I cooked it some more. Cheese still resisted
all efforts to get it to melt. I turned the heat off and let this Titanic
of a dish sit for a few minutes hoping something would happen to make it
all right. I then tried to eat a small bowl of the stuff. Terrible! Into
the trash went the rest.
So what happened? The Colby cheese seemed fairly soft and meltable.
I have a few ounces of Muenster in the fridge. Do you think that would
make for a good mac & cheese?
Greykits
often (so I hope), I screw up big time!
I need to find my lazy mac & cheese recipe......you don't even have to boil the
macaroni. You just bake it with lots of milk, and the macaroni gets soft.
I don't know what type of cheese is best, I usually use cheddar. I've had
better luck baking the whole mixture, than from doing it just on the stovetop.
Gosh, if we used Velveeta, it would probably be perfect every time!
karlie
Arturo Quesada
>
>
> I grated the cheese and put it in a pot with about a cup of skim milk and
> a bit of butter. I then gently simmered the mixture over the lowest
> possible flame and stirred it a bit. Nothing seemed to happen to the
> cheese after about five minutes so I increased the heat a bit and stirred
> it more. The cheese just turned into tiny curds. I then brought the
> mixture to a gentle boil for a few seconds. This caused the cheese to turn
> into globs. Ugh!
>
It's generally not a good idea to cook with skim milk, as it tends to separate
if you cook it. To make a cheese sauce usually you start off with a roux,
butter and flour cooked gently, then add milk (whole at least) and bring to a
boil. Then add cheese and take off heat. Stir and you should have a stable
sauce.
aq
Young
>
> Ugh! Tonight, I made one of the worst dishes ever!
> all right. I then tried to eat a small bowl of the stuff. Terrible! Into
> the trash went the rest.
(laughing) Stan and I had a parallel experience. Do NOT ask me what
possesed me to attempt to make tuna casserole. I have NO idea why
I did that. It was horrid and I threw it out. Good thing tomorrow
is garbage day. I don't think I will have to worry about any wild
animals raiding my garbage, that's how bad it was.
I haven't had tuna casserole since I was a little kid. What. was I
thinking.
nancy
FullMetalGrotus
just make it out of the box, add more real cheese and lots of tabasco sauce.
Now I just eat out.
MH
Stan Horwitz <st...@typhoon.ocis.temple.edu> wrote in message
news:9jim7p$ds2$1...@cronkite.temple.edu...
Oh, poor Stan!!!
I actually prefer my Mac & Cheese without a cheese sauce. I grate my cheese
(lots!), and mix it with cooked macaroni, a little milk and butter and pop
it into the oven to brown. Sometimes I add browned ground beef. Colby would
work well, especially if mixed with sharp cheddar.
Dog 3
"Stan Horwitz" <st...@typhoon.ocis.temple.edu> wrote in message
news:9jim7p$ds2$1...@cronkite.temple.edu...
Use the Muenster for grilled cheese or something. You might have tried to
bake the *mess* at 350 to see if you could rescue it. Sounds like you had
one of my nights in the kitchen. Lately not much has worked out except the
pot roast ;-( Like you, I don't give up easily.
Michael <- Master mess maker
Dog 3
"Young" <qwe...@mail.monmouth.com> wrote in message
news:3B5CE5...@mail.monmouth.com...
Awww..... I like tuna casserole. Last lot I made was horrid though. I
have no idea where my head was when I made it. I used actual tuna steaks to
make it. What a waste and incredibly stupid as well. Even the cat wouldn't
touch it.
Michael
Cryambers
>So what happened? The Colby cheese seemed fairly soft and meltable.
>I have a few ounces of Muenster in the fridge. Do you think that would
>make for a good mac & cheese?
One problem was the skim milk. It doesn't cook well. Another is that you
needed to start with a sauce and then add the cheese instead of attempting to
melt the cheese and create a sauce simultaneously. You need a thickener (flour
or cornstarch) for the sauce, too. Starting out with a roux works well.
This is my absolute favorite basic mac and cheese recipe - from the Mueller's
macaroni box. I have another noodle and cheese dish (almost a kugel) that uses
muenster. (In general I wouldn't use muenster for mac and cheese - generally I
use cheddar.) I'll post that tonight when I find it.
Classic Macaroni and Cheese
6 Servings
2 tablespoons Argo or Kingsford's cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard, (optional [I use])
1/4 teaspoon pepper
2 1/2 cups milk
2 tablespoons Mazola margarine [I use butter]
2 cups shredded cheddar cheese, divided
1 3/4 cups Mueller's elbow macaroni, cooked 6 minutes, drained
In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in
milk until smooth. Add margarine. Stirring constantly, bring to boil over
medium-high heat and boil 1 minute. Remove from heat. Reserve 1/4 cup cheese
for topping. Stir in remaining cheese until melted. Add elbows. Turn into
greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in
375F oven 25 minutes or until hot and bubbly.
Source: Mueller's macaroni box
Melba's Jammin'
wrote:
> Stan Horwitz wrote:
> >
> > Ugh! Tonight, I made one of the worst dishes ever!
>
> > all right. I then tried to eat a small bowl of the stuff. Terrible! Into
> > the trash went the rest.
>
> (laughing) Stan and I had a parallel experience. Do NOT ask me what
> possesed me to attempt to make tuna casserole. I have NO idea why
> I did that. It was horrid and I threw it out.
> I haven't had tuna casserole since I was a little kid. What. was I
> thinking.
>
> nancy
You screwed up a TUNA HOTDISH?? What the heck were you doing to it?
Inquiring Mind Wants To Know.
--
"I can, therefore, I am."
-Barbara, Mother Superior, HOSSSPoJ
Melba's Jammin'
<corr...@home.com> wrote:
Skim milk separate? Into what? With all the butterfat out of it,
what's to separate? What am I missing here? (Really, I'm curious.)
Young
Wasn't easy. I thought, I have tuna, I have elbow noodles ... how hard
can this be? Boiled the noodles, added the tuna ... looked in some
cookbook for what else goes in it ... cream of mushroom soup, no gots.
hmmm I'll add milk and spices. Recipe says add cheese, oh I have some
cheddar, grated that, in it went. Top with breadcrumbs, that's also
not how I remember it, but okay.
It was awful.
nancy
Arri London
>
> Ugh! Tonight, I made one of the worst dishes ever! I had a few ounces of
> Colby cheese that I bought from a dairy farm. I thought this cheese would
> go well in macaroni & cheese. Its been many years since I made mac &
> cheese from scratch and I was too lasy to look for a recipe so I decided
> to go from memory. Boy what a mistake that was!
>
> I grated the cheese and put it in a pot with about a cup of skim milk and
> a bit of butter.
That was your first mistake. The milk must be hot *before*
adding the cheese. You were heating the cheese along with
the milk, which usually results in stringiness.
When I do mac and cheese, I make a roux with flour and
butter first. Then add cold milk to the roux and whisk
fanatically. Only when the sauce is lump-free do I add the
cheese, off the heat, with lots of stirring. After the
cheese is added, the heat is never more than very low. If
I'm going to make a baked version, no more heat anyway, as
the baking will take care of it.
I then gently simmered the mixture over the lowest
> possible flame and stirred it a bit. Nothing seemed to happen to the
> cheese after about five minutes so I increased the heat a bit and stirred
> it more. T
That was the next mistake. Had you left it on very low heat,
you might have got away with it.
he cheese just turned into tiny curds. I then brought the
> mixture to a gentle boil for a few seconds. This caused the cheese to turn
> into globs. Ugh!
>
> I was not sure what to do at that point. Since I just had to have some mac
> and cheese for dinner tonight and I was raised not to give up easily, I
> decided that I had not had a big enough cooking disaster on my hand so I
> proceeded to make things worse! I added a pack of that powdered cheese
> sauce mix from a box of mac & cheese. I stirred some more. The mixture
> looked a little better. I drained my penni pasta (I didn't have any
> macaronni). I put the cooked pasta back into the pot and poured the
> troubled sauce over it and I cooked it some more. Cheese still resisted
> all efforts to get it to melt. I turned the heat off and let this Titanic
> of a dish sit for a few minutes hoping something would happen to make it
> all right. I then tried to eat a small bowl of the stuff. Terrible! Into
> the trash went the rest.
The powdered stuff is nasty in any case. Once cheese has
curdled like that, the process seems to be irreversible.
Better luck next time.
Sheryl
> Colby cheese that I bought from a dairy farm. I thought this cheese would
> go well in macaroni & cheese. Its been many years since I made mac &
> cheese from scratch and I was too lasy to look for a recipe so I decided
> to go from memory. Boy what a mistake that was!
>
> I grated the cheese and put it in a pot with about a cup of skim milk and
Details of disaster snipped
> So what happened? The Colby cheese seemed fairly soft and meltable.
> I have a few ounces of Muenster in the fridge. Do you think that would
> make for a good mac & cheese?
Stan,
Your biggest mistake was not starting with a proper white sauce, and
then melting the cheese into that.
The cheese would probably have melted fine in a white (bechamel) sauce
and the flour would have stablized the cheese so it wouldn't have been
all gloppy.
A basic white sauce is 2 tablespoons flour in 2 tablespoons melted
butter, heated and stirred (this is a roux) for just about a minute,
before any browning takes place. Then you stir in half a cup of milk.
Let it come to just under a boil (tiny bubbles will break around the
edges of the pan) at medium heat. Then reduce heat to low and cook
about another 5 minutes (just to cook the flour.) The sauce will
thicken.
This is the basis of a lot of different sauces. It's also called
"Bechamel Sauce".
Then, add in your shredded cheddar, (half a cup, for the proportions
given) any seasonings you like (a bit of tabasco or cayenne--a tiny
bit--adds depth and brings out the cheddary flavor, it's more of an
enhancer, rather than adding heat to the sauce. Also, a bit of mustard
does the same thing. You can't taste "MUSTARD", but you miss the depth
if it's not there)...black pepper is a must.
Then you can stir in your cooked macaroni or penne, and bake or not,
your choice. I like it baked, but it's good the other way, too.
I think your second mistake was adding the fake cheeze powder. :-)
I wouldn't use Muenster in mac and cheese. It's too mild tasting, for
one thing, and for another, I don't think it would melt the right way.
Good luck,
Sheryl
Tara Danielle
M&C and lo-fat stuff like skim milk should not be mixed :-)
we love it with a side of battered fish nuggets or real fish
Tara Danielle
http://nimbus.ocis.temple.edu/~tpridy/Zander.html
Ultimate Macaroni & Cheese
Cooks' Illustrated
1/2 pound macaroni
2 large eggs
12 ounces evaporated milk
1/4 teaspoon hot pepper sauce
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dry mustard in 1 tsp water
4 tablespoons sweet butter
12 to 16 ounces favorite cheddar etc. cheese (3 c)
Bring two quarts of water to a boil in a large heavy saucepan. Add 1
1/2 tsp salt and macaroni and cook until almost tender. Drain, return to
pan with butter and stir.
Meanwhile, mix eggs, 2/3 of the evaporated milk, pepper sauce, 1/2 tsp
salt, pepper and mustard mixture in a small bowl.
Pour egg mixture over hot buttered macaroni along with 3/4 of the
cheese. Stir, over medium heat, until thoroughly combined and cheese
starts to melt.
Put in oven at 350 Every 5 minutes add remaining cheese and milk, stirring
constantly until mixture is hot and creamy, cook for a total of about 20
the last time leave some cheese on top to crust.
(some people add breadcrumbs)
Yield: 4 servings
Christine Dabney
wrote:
>Ultimate Macaroni & Cheese
>Cooks' Illustrated
>1/2 pound macaroni
>2 large eggs
>12 ounces evaporated milk
>1/4 teaspoon hot pepper sauce
>2 teaspoons salt
>1/4 teaspoon black pepper
>1 teaspoon dry mustard in 1 tsp water
>4 tablespoons sweet butter
>12 to 16 ounces favorite cheddar etc. cheese (3 c)
>Bring two quarts of water to a boil in a large heavy saucepan. Add 1
>1/2 tsp salt and macaroni and cook until almost tender. Drain, return to
>pan with butter and stir.
>
>Meanwhile, mix eggs, 2/3 of the evaporated milk, pepper sauce, 1/2 tsp
>salt, pepper and mustard mixture in a small bowl.
>
>Pour egg mixture over hot buttered macaroni along with 3/4 of the
>cheese. Stir, over medium heat, until thoroughly combined and cheese
>starts to melt.
>Put in oven at 350 Every 5 minutes add remaining cheese and milk, stirring
>constantly until mixture is hot and creamy, cook for a total of about 20
>the last time leave some cheese on top to crust.
>(some people add breadcrumbs)
This looks almost exactly like the one that John Thorne has in his book, Simple
Cooking...and on his website. He says his mother got it from some small
cookbook or pamplet....
http://www.outlawcook.com/Page0210.html
Christine
Tara Danielle
Tara
Cryambers
seems to be an Americanized Armenian recipe. My Armenian MIL makes a very
similar dish with muenster and cottage cheese. I love this dish. It's not
quite mac and cheese but it's wonderful.
NOODLES AND CHEESE BAKE
Source: Sonia Uvezian, _The Cuisine of Armenia_
(Serves 6)
8 oz. medium-wide egg noodles
4 Tbsp. butter
2 eggs
1/2 lb. Muenster cheese, freshly grated
6 oz. feta cheese, freshly grated
salt to taste
1/4 cup finely chopped parsley
Cook noodles according to package directions. Drain well in a colander. Return
to hot pot in which they were cooked and toss gently but thoroughly with 2
Tbsp. butter.
Place eggs in a mixing bowl and beat slightly. Add cheeses and salt, if
needed, and blend well. Divide into two equal parts; mix parsley into one
part.
Place half the noodles in 9x9x2" baking pan. Spread evenly with the cheese and
parsley mixture. Cover with remaining noodles and sprinkle remaining cheese
mixture (no parsley) over the top. Dot with remaining 2 Tbsp. butter. Bake in
preheated 375F oven for 45 minutes or until browned.
pat
Dave Katz
news:9jim7p$ds2$1...@cronkite.temple.edu...
>
> I grated the cheese and put it in a pot with about a cup of skim milk and
> a bit of butter. I then gently simmered the mixture over the lowest
> possible flame and stirred it a bit. Nothing seemed to happen to the
> cheese after about five minutes so I increased the heat a bit and stirred
>
> So what happened? The Colby cheese seemed fairly soft and meltable.
> I have a few ounces of Muenster in the fridge. Do you think that would
> make for a good mac & cheese?
After all of the good support and interesting material that I have seen
posted on RFC, I almost hate to disagree with all of the considered opinions
that have been posted, but I would guess that the simple fact is that you
overheated the cheese sauce and caused the proteins in it to curdle. With
any sauce containing proteins, be it a cheese sauce, hollandaise, béarnaise
or a lot of others, if you get them too hot the proteins will begin to twist
around themselves forcing out water and fat, producing a curdling effect.
With a cheese sauce there is nothing, as far as I know, that can be done to
reverse this.
Contrary to posted replies, you can most assuredly make cheese sauce or the
base white sauce or béchamel for cheese sauce and a hundred other
applications using skim milk. While it is true that milk products with
higher fat content will resist heating better, especially for cream-based
sauces that are reduced, and have a better mouth feel, I use skim milk for
making cheese sauce all of the time.
To make a good cheese sauce, including fondue, welsh rarebit, ..., the
cheese needs to be grated or cut into small pieces that will melt easily and
the temperature needs to be kept just below the boil.
I hope this helps. My guess is that Colby would have been a great cheese to
use for Mac & Cheese.
Dave
David Fetter
> Melba's Jammin' wrote:
>>
>> In article <3B5CE5...@mail.monmouth.com>, qwe...@mail.monmouth.com
>> wrote:
> Wasn't easy. I thought, I have tuna, I have elbow noodles ... how hard
> can this be? [the horror. the horror.]
Weelll, tuna casserole doesn't have to be as bad as all that.
Here's mine.
Ingredients:
2 cups raw rice
2 cans [your favorite brand, etc.] tuna
2 pkgs frozen chopped spinach. (You can use fresh, but it adds a lot
more work than flavor.)
Mayo. Home-made. This part is important.
Some ground nutmeg. Grinding it fresh actually helps :)
Salt & pepper to taste
Cheese (parmesan works, as does swiss)
Prep:
Cook the rice. While it's cooking, defrost the spinach.
Mix tuna & mayo to a fairly soft, smooth consistency. I use
water-pack tuna, so this happens by adjusting the amount of mayo.
Mix tuna mixture, spinach and rice. Adjust spices to taste.
Put in a casserole.
Grate cheese over the top.
Bake a few minutes 'til the cheese is starting to turn brown.
Serve. :)
Cheers,
D
--
David Fetter da...@fetter.org http://fetter.org/~shackle/
phone +1 415 567 2690 fax: +1 415 567 2340
Transported to a surreal landscape, a young girl kills the first
woman she meets and then teams up with three complete strangers
to kill again.
Marin County newspaper's TV listing for The Wizard of Oz
Stan Horwitz
But its so hard to get good macaroni & cheese eating out. There are quite
a few foods that I enjoy while dining out that I will not make at home,
but mac & cheese isn't one of them.
Stan Horwitz
>
> I haven't had tuna casserole since I was a little kid. What. was I
> thinking.
Tonight, I ate a very nice dinner, although not under nice circumstances.
My parents and I made sat shiva at her sister and brother inlaw's house
tonight. My uncle's (or is that uncle inlaw?) mother died. The food they
served was fantastic! Excellent roast beef, string beans almandine, and
kasha & bow ties, and some other items, plus some good desserts. I wish it
could have been for a positive ocassion, but my uncle seemed to be holding
up quite well. My uncle and I adjourned to his patio where we had a nice
talk about his late mother.
Stan Horwitz
>
> It's generally not a good idea to cook with skim milk, as it tends to separate
> if you cook it. To make a cheese sauce usually you start off with a roux,
> butter and flour cooked gently, then add milk (whole at least) and bring
> to a boil. Then add cheese and take off heat. Stir and you should have a
> stable sauce.
That's what I forgot, the roux! Thanks.
Cowdrey
I haven't followed this thread in its entirety, but in IMHO, the secret is a
good béchamel, a decent pinch of cayenne or mustard and the oldest Cheddar
cheese you can find. Add the cheese right at the end, lots of it, more than
you think you need, and stir just until it melts into the sauce. Throw in
the cooked macaroni. If you like a crust on the top, sprinkle cheese over
it and pop it under the broiler.
Cheese sauce needs cheese, lots of it, good, strong, well-aged stuff
Robin
Kate Connally
Stan,
I regret to inform you that you apparently have no
idea how to make macaroni and cheese. :-) You seem
to have been brain-washed by Kraft into thinking
you make some sort of goopy sauce and pour it
over macaroni noodles. This is wrong.
I've never used a recipe for mac&cheez in my
life and neither has my mother or my grand-
mother or my sister or my aunt or any of my
cousins. Here is how you do it. You cook the
mac al-dente and drain. Butter a large casserole.
Put in a layer of mac, a layer of sliced cheese
(cheddar is preferable but colby should work
fine - in the early days we always used long-
horn which is a cheddar relative), sprinkle
lightly with flour, salt and pepper to taste,
and dab with butter. Repeat ending with
cheese. Pour milk over all until it nearly
reaches the top and bake in 350F oven for
about 1 hour. The milk, flour, and butter
will combine somewhat to make a sauce.
The sauce will be scant and the cheese will
melt but still be cheesy. This is the way we
have always made mac&cheez and it is
much better than the soggy "sauce" method.
Try it sometime. It has character! And you
wouldn't have had the problems you had
if you had done it this way.
Kate
Gargoylle
wrote:
>Stan,
>I regret to inform you that you apparently have no
>idea how to make macaroni and cheese. :-) You seem
>to have been brain-washed by Kraft into thinking
>you make some sort of goopy sauce and pour it
>over macaroni noodles. This is wrong.
<snip>
I like to sprinkle those little red and green sprinkle thingies on my
mac-n-cheese because it reminds me of Christmas!!!!
Santa Clause <HOHO>
Young
I don't see any reason for you to have called Kate a ho.
nancy
Kate Connally
Especially since I have *never* charged anyone
for it!!!! (I can't even give it away for free, fer cryin'
out loud!!!)
Kate :-P
Dog 3
He was talking about the HOHO snack cake <G>
Michael
Dog 3
"Kate Connally" <conn...@pitt.edu> wrote in message
news:3B603666...@pitt.edu...
Prostitues charge for it silly. *Anyone* can give it away free and become a
bona fide ho...:-)
Michael
Kate Connally
That's what *you* think. Join me on my
regular corner some night and see for yourself. ;-)
Kate
Stan Horwitz
> Ugh! Tonight, I made one of the worst dishes ever! I had a few ounces of
> Colby cheese that I bought from a dairy farm. I thought this cheese would
> go well in macaroni & cheese. Its been many years since I made mac &
> cheese from scratch and I was too lasy to look for a recipe so I decided
> to go from memory. Boy what a mistake that was!
Yup, I know its bad form to follow up to own's own article, but I just
wanted to thank you all for your suggestions on how to improve my
mac & cheese cooking technique!
Tonight, I managed to make a respectable pot of macaroni and cheese
from scratch by using some of the suggestions you shared with me.
I bought a small brick of New Yorker extra sharp cheddar. I made a roux
with some flour and butter being very careful to keep the temperature
just enough to melt the butter. I them slowly added about one cup of
grated cheese to the roux in the pot with a very low flame under the pot.
I poured in a small amount of milk and started to gently stir the mixture
until the cheese was mostly melted. I then put in the rest of the cheese,
more milk and stirred some more. After about five minutes or so of
stirring, the cheese started to look silky smooth, but a tad on the thick
side so I added a bit more milk and continued to stir.
I then poured the cheese sauce over some cooked macaroni that I drained
thoroughly and put back in the pot in which I cooked it. I poured half the
cheese sauce over half the macaroni, stirred over low heat, then added the
rest of the macaroni and the cheese sauce and stirred some more. I then
realized that the chicken I had cooking in the oven was not done so I
turned off the flame on the macaroni and let the chicken cook for ten more
minutes. I used skim milk for this and it worked out fine.
By the time the chicken was done, the mac & cheese was nice and thick and
it has a rich cheesy taste. I bought a pack of four whole Belle & Evans
chicken legs from Fresh Fields on the way home tonight to eat with my mac
& cheese. I let that chicken marinade for half an hour in Mr. Yoshito's
original style sauce with some dried herbs and spices on the chicken. I
then baked the chicken for about 40 minutes. It too came out delicious. I
only ate one leg tonight. Between the chicken and the mac & cheese that I
have left over, I will have dinner for at least three more nights.
So thanks everyone for all your wonderful suggestions. The key to good mac
& cheese is the cheese sauce. The key to a good cheese sauce is to make a
good roux. Next time, I might bake the mac & cheese, as some people here
suggested, but I did not have time to do that tonight.
Jill McQuown
> Stan Horwitz <st...@typhoon.ocis.temple.edu> wrote:
(snip)
> Yup, I know its bad form to follow up to own's own article, but I just
> wanted to thank you all for your suggestions on how to improve my
> mac & cheese cooking technique!
>
> Tonight, I managed to make a respectable pot of macaroni and cheese
> from scratch by using some of the suggestions you shared with me.
I didn't suggest anything, but glad your Mac & Cheese turned out well (at
last!). They key is definitely in the roux. Although I add the milk (yes,
I use skim) before I add the cheese. When you have time, top it with some
buttered breadcrumbs mixed with freshly grated Parm and put it in a moderate
(325F) oven for 40 minutes or so. Just because ;-)
Jill