2 lg Cloves

That's not what they meant.

That is the result of someone who posted a two column recipe which then
got exported from MM as a one column recipe. See the rest of the item
many lines down:
<<SNIP lots of lines>>

Garlic

The simple fact of 2-column MM format is a reason why
I'd never actually use MM in any situation for anything.
I'll send along MMed recipes for those who like them
but wouldn't be caught dead with the program on my box.

... Fat free cheese doesn't make any sense. Cheese is fat.

If it's not naturally fat-free, it shouldn't be fat-free.

Agree, double. Then there is that oxymoron "fat free half & half", i.e. "better" living through chemistry.

Lactose-free half and half would be much better.

The only eggplant recipe in tonight's file also had both zucchini and
cottage cheese. I decided to spare you.
Title: Oven Grilled Tomato and Buffala Baguette
Categories: Sandwich, Cheese, Vegetable
Yield: 4 Servings
1 lb Buffala cheese (available at
-specialty cheese counters)
-OR use mozzarella
1 Baguette
Fresh basil leaves
2 lg Tomatoes, sliced
Extra-virgin olive oil
Salt & pepper

The food would be good, but who on earth would need a
recipe for such a sandwich.

From: The Edmonton Journal Food Section
Typed by: Bob White
From: Robert White Date: 08-30-99
Cooking

Some food editor needed to fill up space one day.

Small-Scale Lasagna
categories: Italianate, semi-homemade, pasta, main
servings: 3 to 4

1 lb jar commercial spaghetti sauce
3/4 ground meat (beef, pork, sausage or turkey)
- browned and drained (use up to 1 lb)
1 c cottage cheese with chives
1 c ricotta cheese, drained
8 oz shredded mozzarella, divided
1 egg (optional)
1/4 c chopped fresh coriander
1 jalapeno pepper, seeded and minced
5 lasagana noodles

Combine spaghetti sauce and browned meat; set aside. Combine
cottage and ricotta cheeses and most of the mozzarella cheese
with egg, coriander and jalapeno pepper. Spread a small amount
(about a sixth of mixture) of tomato-meat sauce to cover the
bottom of 9x5x3-in glass or ceramic loaf pan. Cover with one
lasagna noodle, another sixth of meat sauce, a quarter of
cheese mixture and another lasagna noodle. Continue layering
sauce, cheese and noodles, in that order topping last noodle
with sauce and, finally, the rest of the shredded mozzarella.
To microwave, cover pan with plastic wrap and cook for 15 to
17 min on high power, turning pan once or twice during heating.
To cook in conventional oven, cover with foil and bake at 350F
for 25 to 30 min, removing foil for last 5 min of cooking.

Gail Perrin, Boston Globe, 4/10/1991
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