http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30Simple Coleslaw Bag of slaw mix Favorite coleslaw dressing (I like Rudolph's here in MN) Bacos Crumbled blue cheese or crumbled feta cheese Mix together...serve YUMhttp://www.roadfood.com/Forums/fb.ashx?m=553853Wed, 18 Nov 2009 11:36:42 GMTDiane here's the link: http://jardinami.blogspot.com/2009/11/walps-wednesdaycreamed-cabbage.html Thanks for sharing! Since you highlighted Walp's (in Pehttp://www.roadfood.com/Forums/fb.ashx?m=553837Wed, 18 Nov 2009 10:01:58 GMTStore bought coleslaw(Dole or-----) Original Ranch Dressing "homemade" not bottled and a splash of either Cider or Sherry vinegar S&P to taste and you are good to go. Russhttp://www.roadfood.com/Forums/fb.ashx?m=553798Wed, 18 Nov 2009 02:02:25 GMTIn China all i do is pick the fresh cabbage wash it shred it with a shredded carrots add Chinese sweet mayo a bit of white vinegar. D heat up some strawberry jam mix it in and serve.http://www.roadfood.com/Forums/fb.ashx?m=553777Tue, 17 Nov 2009 23:09:16 GMTI can get that recipe for you. I have the Walp's Cookbook. They sold them when they were closing. I post a blog on blogspot and every Wednesday I feature a recipe from the cookbook. I will post that one tomorrow. Herehttp://www.roadfood.com/Forums/fb.ashx?m=553767Tue, 17 Nov 2009 22:12:02 GMTWell, there's still macbar! http://www.roadfood.com/Forums/fb.ashx?m=553462Mon, 16 Nov 2009 13:30:45 GMTMiamiDon, I went to S'Mac a while ago and did a report on it: http://www.roadfood.com/Forums/tm.aspx?m=403873&high=s'mac They have another branch on the Uphttp://www.roadfood.com/Forums/fb.ashx?m=553459Mon, 16 Nov 2009 13:25:10 GMTAwesome! I love mac & cheese. I would love to try them both out. Another unusual single-specialty restaurants in NYC that I really want to try is Peanut Butter & Co. How can you argue with a place thhttp://www.roadfood.com/Forums/fb.ashx?m=553448Mon, 16 Nov 2009 12:31:21 GMTI've been amazed by billyboy's and others' accounts of unusual single-specialty restaurants in NYC. I just read about a couple of Macaroni and Cheese restaurants there! Here's the [link=http://online.wsj.com/artichttp://www.roadfood.com/Forums/fb.ashx?m=553444Mon, 16 Nov 2009 12:15:21 GMTWhile I'm in agreement that Steak & Shake have an above average fry for a frozen product, they have little resemblance to the quality of a good fresh cooked fry. There is no question that ALs consistently serves the gold standard, but Five Guyshttp://www.roadfood.com/Forums/fb.ashx?m=552900Fri, 13 Nov 2009 15:58:54 GMTI can't believe there is no mention of the wonderful fries at Steak N Shake outlets. I stumbled across them in Tampa, FL on vacation and regret big time that they are not available on the West Coast where I live. They are skinny fries,http://www.roadfood.com/Forums/fb.ashx?m=551888Sun, 08 Nov 2009 23:54:55 GMTI dunno. When you start out by writing "there can be no doubt" it usually means, I'm sure of it so I need to do no research.http://www.roadfood.com/Forums/fb.ashx?m=550871Wed, 04 Nov 2009 13:58:23 GMTThe history of mac and cheese: http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/16/id/105/http://www.roadfood.com/Forums/fb.ashx?m=550868Wed, 04 Nov 2009 13:46:57 GMTI think it has to do with the "Fasting" aspects of fish on Friday. Mac & Cheese has the connotation of a fasting food, therefore it ties inhttp://www.roadfood.com/Forums/fb.ashx?m=550865Wed, 04 Nov 2009 13:36:25 GMT This is a little bit off topic but does anyone know why a lot of restaurants, mainly Diners in NJ, offer mac and cheese with fish/crab/seafood cakes as a Friday night dinner special? I understand fish on Friday, but they hahttp://www.roadfood.com/Forums/fb.ashx?m=550843Wed, 04 Nov 2009 12:20:01 GMTI do a Macaroni and Cheese with sauteed Jalapenos. When it is done I put it into a Poblano Pepper and make a Chili Rellno out of it. Sounds strange but it works. When you bake the Macaroni and Cheese spread it thinner in the pan so it browns on the top ahttp://www.roadfood.com/Forums/fb.ashx?m=550817Wed, 04 Nov 2009 10:41:10 GMTI grew up eating the blue box stuff although my mom made a great Italian mac and cheese with ground beef, tomato chunks, ricotta, mozzarella and cheddar cheese. Sort of a mac and cheese/lasagna combo. I also ate a lot of Kraft mac and cheese in college ahttp://www.roadfood.com/Forums/fb.ashx?m=550808Wed, 04 Nov 2009 10:09:13 GMTThere is an entertainer and cook book writer named Sheila Ferguson. I am not familiar with her acting or singing career but read her cookbook, Soul Food, which was published in 1989. In the cover information on the book shhttp://www.roadfood.com/Forums/fb.ashx?m=548120Fri, 23 Oct 2009 01:56:34 GMT That extra packet of cheese powder is doubling the sodium in an already high sodium food. I will usually add some other ingredient like egg yolk to help make it creamier.Maybe a little grated Parm or Cheddar. David O.http://www.roadfood.com/Forums/fb.ashx?m=548105Fri, 23 Oct 2009 00:31:09 GMTThanks for the Noodles Romanoff recipe. What ever possessed Stouffer's to discontinue their frozen version? I like Stouffer's macaroni and cheese, and Kraft. I like the kind with the cheese in a pouch you squeeze out.&nhttp://www.roadfood.com/Forums/fb.ashx?m=547931Thu, 22 Oct 2009 05:17:47 GMTFor the record, my mother's heritage was German from Russia. She had grown up in Western Oklahoma and lived all her life in the Southwest. I doubt she had mac and cheese as a child but she made it often enough when I was a kid.&nbhttp://www.roadfood.com/Forums/fb.ashx?m=546916Fri, 16 Oct 2009 13:33:04 GMT It's amusing that Velveeta on here raises no eyebrows, but on mac and cheese recipes on Epicurious it causes an uproar. Perhaps because people here recognized that "processed" does not equal "bad". Or, perhaps because we are nothttp://www.roadfood.com/Forums/fb.ashx?m=546550Wed, 14 Oct 2009 11:49:43 GMT Oh, AND: Does anyone remember the Betty Crocker brand "Noodles Romanoff"? It was a 60's-70's box side dish & gone forever... *sob*... I remember. One of the two Noodle-Roni's (now Pasta-Rhttp://www.roadfood.com/Forums/fb.ashx?m=546549Wed, 14 Oct 2009 11:45:51 GMTIt's amusing that Velveeta on here raises no eyebrows, but on mac and cheese recipes on Epicurious it causes an uproar. Just funny. I do not care one way or the other. I have enjoyed fine artisanal and rare cheeses, and I also enjoy Velvhttp://www.roadfood.com/Forums/fb.ashx?m=546338Tue, 13 Oct 2009 11:14:09 GMT I grew up with it made with Velveeta, baked and creamy, always made with elbow macaroni. There's so many variations, and I like to try it at potlucks, diners and like SHE mentions, cafeterias.http://www.roadfood.com/Forums/fb.ashx?m=545943Sun, 11 Oct 2009 18:12:18 GMTThanks PH! OMG, I LOVE this "place"! CiaoMeOwwwww!!http://www.roadfood.com/Forums/fb.ashx?m=545918Sun, 11 Oct 2009 14:55:12 GMTI grew up with it made with Velveeta, baked and creamy, always made with elbow macaroni. There's so many variations, and I like to try it at potlucks, diners and like SHE mentions, cafeterias. There was a smilar discussion hhttp://www.roadfood.com/Forums/fb.ashx?m=545892Sun, 11 Oct 2009 11:35:22 GMT Oh, AND: Does anyone remember the Betty Crocker brand "Noodles Romanoff"? It was a 60's-70's box side dish & gone forever... *sob*... Don't say I never gave you anything.http://www.roadfood.com/Forums/fb.ashx?m=545009Tue, 06 Oct 2009 14:41:17 GMTWhile I admit to being a Hot Pepper Freak of the very worst sort (the first thing I ever "cooked" was nachos, & the last thing I cooked (last night) was chicken & green beans stir-fried in Thai Hot Chile Paste with about 2http://www.roadfood.com/Forums/fb.ashx?m=544988Tue, 06 Oct 2009 13:43:03 GMTI'll take it either way just pass me the Siracha!http://www.roadfood.com/Forums/fb.ashx?m=544972Tue, 06 Oct 2009 12:37:50 GMT