[Sca-cooks] Armored Turnips

[Laura C. Minnick]

At 08:09 AM 10/4/2007, you wrote:
>But why would you use cheddar cheese in an Italian dish?  Wouldn't something
>like provolone, mozzarella or fontina be more appropriate?  I have seen them
>done with cheddar on several occasions, and find this very odd.

I've made this in camp several times, and for convenience's sake, I 
get a bag of pre-grated cheese- the Italian blend, which has 
mozzarella, parmesan, asiago, and romano. _Very_ tasty, and I don't 
have to deal with grating etc in camp. (Cuts down my Thursday prep time, too!)

'Lainie
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