<p>NYMomof2, You did beat me! My sardines are still in the pantry and the recipe is still in my folder. I will make it this weekend (when 1moredad will be around to eat half ;)).</p>
<p>Try King Oscar sardines, cold, on a Triscuit cracker. No more wierd or yucky than tuna, or salmon with the skin on.</p>
<p>1moremom, Good luck! I hope you like it as much as we do.</p>
<p>mousegray, You could use another kind of pasta, but it would not be as spicy. The other advantage of this pasta is that it cooks in 3 minutes. You put the broccoli in at the same time, and they cook together. The recipe makes a huge amount, but it is good leftover.</p>
<p>[Cook</a> with Al Dente](<a href=“http://www.aldentepasta.com/recipes/rhtml/r33.html]Cook”>http://www.aldentepasta.com/recipes/rhtml/r33.html)</p>
<p>Made the sardine spread yesterday. I thought it was great and will be taking some with crackers for lunch at work today. As I suspected, DH was skeptical but he did eat one cracker with spread and later in our meal said “pass me another”. I think he liked it but didn’t want to admit it,lol.</p>
<p>Here we go:</p>
<p>[The</a> #1 food you should eat (and probably don’t) - Food on Shine](<a href=“http://shine.yahoo.com/channel/food/the-1-food-you-should-eat-and-probably-dont-1285090/]The”>http://shine.yahoo.com/channel/food/the-1-food-you-should-eat-and-probably-dont-1285090/)</p>