Remember folks that you not only have to heat the contents in the baking dish but you must also heat the baking dish as well and this takes extra time so 30 minutes does not seem unreasonable. Jean
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Drew Hunthausen Sent: Saturday, December 10, 2011 4:42 PM To: [email protected] Subject: Re: [CnD] Baking Holiday Macaroni and Cheese. It still seems like a whole half hour would be too much even if it's coming from the refrigerator. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of [email protected] Sent: Saturday, December 10, 2011 2:43 PM To: [email protected] Subject: [CnD] Baking Holiday Macaroni and Cheese. Hi, Charles and list, These baking times make sense to me, because, if you bake the casserole immediately after preparing it, the ingredients are warm, so it would take less time to heat through. Taking it from the refrigerator, it takes longer to heat everything completely. As for the mustard: Dijon mustard is usually a little more spicy than the yellow, and darker in color. Hope this all helps. Blessings, Alice _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ----- No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1415 / Virus Database: 2102/4072 - Release Date: 12/10/11 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
