<HTML><FONT FACE=arial,helvetica><FONT SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0">In a message dated 6/18/2003 11:40:34 AM Eastern Standard Time, lymadelina@earthlink.net writes:<BR>
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<BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">Does anyone have a good recipe for something with provalone cheese, along the lines of a tart or pottage or ?? (Husband bought a large cheese that I don't know what to do with, aside from just slicing it or toasting it on sandwiches.)<BR>
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Don't know any period ones off-hand, but what I do know is that provolone cheese is good on tons of sandwiches, not just toasted cheese!<BR>
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One of my favorites is roast beef, provolone, mayo and horseradish on a kaiser roll; add lettuce and tomato if you please. I also like provolone on tuna subs, and I bet it would make a good tuna melt, too.<BR>
Oh, and put it on top of chicken or veal parmesan, and I bet it would work in lasagna, too.<BR>
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Brangwayna</FONT></HTML>