Heh, I might have labeled mine also-ran chili
(not very good) whether it was or not, to ensure
some would be left for me to have later.

Like perhaps you might have done with your meatballs for the church
brunch, last picnic...? (G) Trouble is that once someone tastes it,
all bets are off.... ;) always tastes pretty great.... :)

Yeah, I hoped there would have been enough
for me to get a second tasting, but if they
liked it, all the better.

... RTFM: Read The Fact-filled Manual.

"Fun-filled," perhaps?

+

Worse, the product has changed. I broke a
Corningware pot that should have been stove-
safe but turned out to be some kind of cheap
reformulated Chinese product (but stiil, so
far as anyone knows, legally Corningware).

That's sad.... Do you mean that one can't cook with the new "Corningware"....?

One can't cook on the stove with it. Corning-
labeled cookware used to be made from lab glass,
borosilicate to you, and could take a lot of
thermal abuse. Now Corningware is plain glass.
Consumer Reports and various other testing
agencies missed the point when they said the
loss of thermal elasticity and the gain of
drop-shatter strength cancelled out. Myself, I
think the brand should return to its roots, but
that won't happen; it's too expensive.

Of course, who thought that Sears would go away?

They failed to adapt. Between the Internet and Walmart they were
doomed, just like so many other old time dept. store chains.

I suppose, and unlikely survivors remain,
thanks to luck or corporate forsight. I am
still wondering why Barnes & Noble survived
and Borders didn't. Perhaps it was because
of the reverse Midas touch of Kmart.

Barnes & Noble were forethoughtful enough to get the college
franchises (or maybe just locations).... Both RIT and UR have their own
B&N stores on or just off campus.... dunno about the other colleges....
But for RIT and UR, B&N is _the_ campus bookstore....

I'm pretty sure Boston University Bookstore
was affiliated with Barnes & Noble as well,
though Harvard of course always had its Coop,
which returns the profits to its membership at
the end of the fiscal year.

---------- Recipe via Meal-Master (tm) v8.00

Title: Cheese-Stuffed Manicotti
Categories: Italian, Pasta, Cheese/eggs
Yield: 6 servings

-------------------------------CHEESE
FILLING-------------------------------
1/2 lb Fresh mozzarella cheese, Salt and freshly ground
1/2-inch dice Black pepper
2 lb Ricotta cheese (or 2 1/4 c Minced fresh parsley
15-ounce containers) 14 Manicotti shells
1/4 lb Prosciutto, 1/4-inch dice 3 c Tomato sauce (Meat or
2 Eggs Marinara)
1/2 c Freshly graterd Parmesan 1/2 c Freshly grated Parmesan
Cheese Cheese

TO MAKE THE FILLING: combine all the filling ingredients and mix
very thoroughly.
Heat 4 to 6 quarts of salted water to the boil in a large pot; add
2
tablespoons oil to help prevent pasta from sticking. Add half of the
manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir
occasionally with a long-handled fork. Hold a strainer over the pot and
use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling
water, placing them in the strainer. Shake manicotti free of water over
the pot. Spread a clean kitchen towel on the kitchen counter. Place the
manicotti side by side on the towel, which will absorb all the remaining
moisture. (The shells must be completely dry before stuffing.) Repeat
until all shells are cooked. Cool. Generously butter a baking dish, 13
x
10 inches. Fill each shell with some of the stuffing, letting a little
of
the stuffing come out on either end. This is best done with a pastry
tube
and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed
manicotti side by side in the buttered dish and surround them with any
manicotti shells you may not have sufficient stuffing for. Pour half the
tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining
tomato sauce to serve separately. Serve with additional Parmesan Cheese.

Source unknown

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