Gooey Cheese Sauce:
1 cup sharp, white cheddar cheese, grated
1 cup Gouda cheese, grated
1/4 log Velveeta original flavor.cut into cubes
1/2 cup milk
1/4 tsp. salt
1/2 cup steamed broccoli, blended until smooth (for that mild green that your looking for.
3 cups tri-color sprial pasta, cooked to AL-dente, and drained
Heat the milk until it looks ready to start boiling. Remove from heat. Add the cheddar and stir until smooth. Add the Gouda and stir until smooth. Add the Velveeta and stir until smooth.
Pour the pasta into a buttered casserole dish. Stir in the cheese sauce. Pour in the broccoli slurry and drag a tsp. through it to make swirls in the pasta/cheese mixture. Cover with foil and refrigerate until ready to serve. Heat to 145' F. to serve.
For the green eggs, simply cook spinach in water and drain the liquid into a sauce pan. Gently crack the egg shells in several places, and put the eggs into the water. Bring the water just to a boil, turn the heat down, and let the eggs cook for ten minutes. If you add a little vinegar to the water, it will help the color penetrate the shells. At the least, you will get spider-vein green on the egg white.
A better way, and I just thought of this, hard boil the eggs in the same manner as above, but without cracking the shells. After cooking for ten minutes, pour off the hot water and crack all of the eggs. Run cold water into the pan until the pan and eggs are cool. Remove the eggs and carefully peel them. Now, use some egg-coloring dye, water, and a pan large enough to hold the eggs and colored water. Use just enough vinegar to dissolve the dye. Let the eggs sit in the colored water for 30 minutes. Remove and drain.
Seeeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
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