Michael "Dog3" Lonergan wrote:
I really appreciate the thoughts of you folks.It is weird. I'm sitting here
naked about to shower. I'm also hungry for the first time in 2 weeks.I've
lost a ton of weight. I'll be scrawney (if this is a word).

Michael - off to shower

--
Health food may be good for the conscience but Oreos taste
a hell of a lot better.
- Robert Redford

Hope that's a good sign! FWIW, if you can drink some Carnation Instant
Breakfast in milk, the vitamin B in it may spur your appetite. Take
care.

-L.

"Michael "Dog3" Lonergan" wrote

It's 5am and I just ate some canned soup. Looks like it'll stay down. I
got up because I'm so sick and tired of being in bed. I want to make
something to take home for Christmas. I may have to buy something this
year.

So good to see you're up and (sort of) eating, Michael. Hope
you have a nice trip home, and I'm sure they will be happy to see
you even if you don't bring anything.

nancy

In article 1,
"Michael \"Dog3\" Lonergan" wrote:


Michael - has carrots, cheese, kale and other stuff

Kale, huh? Make some of the Olive Garden's Zuppa Toscana -- Google for
a recipe. I found a recipe for Beck and sent it to her. I had two
fabulous bowls of it when I visited a couple weeks ago. It was
wonderful, though on the salty side. I was especially fond of it
because it was broth-y and liquid - not thick.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Wed, 20 Dec 2006 07:42:33 -0600, Melba's Jammin'
wrote:

In article 1,
"Michael \"Dog3\" Lonergan" wrote:


Michael - has carrots, cheese, kale and other stuff

Kale, huh? Make some of the Olive Garden's Zuppa Toscana -- Google for
a recipe. I found a recipe for Beck and sent it to her. I had two
fabulous bowls of it when I visited a couple weeks ago. It was
wonderful, though on the salty side. I was especially fond of it
because it was broth-y and liquid - not thick.

I googled for ya, Michael! who loves ya baby?!) This looks fab. A
cup of whipping cream! Whatta way to go!

Olive Garden Copycat Zuppa Toscana
from: http://www.recipezaar.com/38298

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch
slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

Cook sausage in a 300°F oven for approximately 30 minutes.
Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook
on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

TammyM wrote:
On Wed, 20 Dec 2006 07:42:33 -0600, Melba's Jammin'
wrote:

In article 1,
"Michael \"Dog3\" Lonergan" wrote:

Michael - has carrots, cheese, kale and other stuff
Kale, huh? Make some of the Olive Garden's Zuppa Toscana -- Google for
a recipe. I found a recipe for Beck and sent it to her. I had two
fabulous bowls of it when I visited a couple weeks ago. It was
wonderful, though on the salty side. I was especially fond of it
because it was broth-y and liquid - not thick.

I googled for ya, Michael! who loves ya baby?!) This looks fab. A
cup of whipping cream! Whatta way to go!

Olive Garden Copycat Zuppa Toscana
from: http://www.recipezaar.com/38298

snip

snagged the recipe for file

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once.'"
- The Dresden Files

On Thu, 21 Dec 2006 16:43:36 GMT, "Michael \"Dog3\" Lonergan"
wrote:

(TammyM) :

snipped recipe and saved

Gawd this looks good.

I'm gonna make it. Thanks Tammy.

I'll bet it's going to be good for what ails you, Michael.

Take care!

TammyM

In article ,
(TammyM) wrote:

On Wed, 20 Dec 2006 07:42:33 -0600, Melba's Jammin'
wrote:

In article 1,
"Michael \"Dog3\" Lonergan" wrote:


Michael - has carrots, cheese, kale and other stuff

Kale, huh? Make some of the Olive Garden's Zuppa Toscana -- Google for
a recipe. I found a recipe for Beck and sent it to her. I had two
fabulous bowls of it when I visited a couple weeks ago. It was
wonderful, though on the salty side. I was especially fond of it
because it was broth-y and liquid - not thick.

I googled for ya, Michael! who loves ya baby?!) This looks fab. A
cup of whipping cream! Whatta way to go!

Olive Garden Copycat Zuppa Toscana
from: http://www.recipezaar.com/38298

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch
slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

Cook sausage in a 300°F oven for approximately 30 minutes.
Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook
on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

Interesting recipe. Beck used this one from Val Whitmore's site,
cdkitchen.com (Val used to post here -- like 8-10 years ago).

{ Exported from MasterCook Mac }

Zuppa Toscana (Olive Garden copycat recipe)

Recipe By: cdkitchen.com (Val Whitemore's site) via Becky
Serving Size: 4
Preparation Time: 0:00
Categories: Soups

Amount Measure Ingredient Preparation Method
12 small spicy sausage links
2 medium potatoes, cut in half then sliced
3/4 cup diced onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale leaves, cut in half thens liced
2 tablespoons chicken base
1 quart water
1/3 cup whipping cream

Preheat oven to 300 degrees. Place sausages on a baking sheet and bake
25 minutes, or until done. Cut in half lengthwise, then cut at an angle
into 1/2" slices.

Place onions and bacon in a large saucepan and cook over medium heat
until onions are almost clear. Remove bacon and crumble. Add garlic to
the onions and cook an additional minute. Add chicken base, water, and
potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and
cream. Simmer 4 minutes and serve.
‹‹‹‹‹
Notes: Becky made this (I'd pointed her to some websites) and I had
some at her house in mid-December 2006. Excellent!!
___

This is very similar to the one on her site. I just made something akin
to a double batch, I think. But used real bacon and more kale than it
called for. I almost followed the recipe. . . . I used two fat links
of Italian sausage, one mild, one hot.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Thu, 21 Dec 2006 19:49:05 -0600, Melba's Jammin'
wrote:

Interesting recipe. Beck used this one from Val Whitmore's site,
cdkitchen.com (Val used to post here -- like 8-10 years ago).

{ Exported from MasterCook Mac }

Zuppa Toscana (Olive Garden copycat recipe)
snip

Yep, I saw that one too. Fancy that, it used real bacon instead of
bacon "bits"! g And only 1/3 a cup of heavy cream. Probably evens
out, calorically speaking (?) I'm not sure I could put a whole cup of
heavy cream in the soup! I'd hear my arteries slamming shut the whole
time!

TammyM

In article , (TammyM)
wrote:

On Thu, 21 Dec 2006 19:49:05 -0600, Melba's Jammin'
wrote:

Interesting recipe. Beck used this one from Val Whitmore's site,
cdkitchen.com (Val used to post here -- like 8-10 years ago).

{ Exported from MasterCook Mac }

Zuppa Toscana (Olive Garden copycat recipe)
snip

Yep, I saw that one too. Fancy that, it used real bacon instead of
bacon "bits"! g And only 1/3 a cup of heavy cream. Probably evens
out, calorically speaking (?) I'm not sure I could put a whole cup of
heavy cream in the soup! I'd hear my arteries slamming shut the whole
time!

TammyM

I made probably a doubled batch and used some reduced-fat half and half.
The ff stuff has corn syrup in it and I don't this stuff does.

--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Sun, 24 Dec 2006 13:53:09 -0600, Melba's Jammin'
wrote:

In article , (TammyM)
wrote:

On Thu, 21 Dec 2006 19:49:05 -0600, Melba's Jammin'
wrote:

Interesting recipe. Beck used this one from Val Whitmore's site,
cdkitchen.com (Val used to post here -- like 8-10 years ago).

{ Exported from MasterCook Mac }

Zuppa Toscana (Olive Garden copycat recipe)
snip

Yep, I saw that one too. Fancy that, it used real bacon instead of
bacon "bits"! g And only 1/3 a cup of heavy cream. Probably evens
out, calorically speaking (?) I'm not sure I could put a whole cup of
heavy cream in the soup! I'd hear my arteries slamming shut the whole
time!

TammyM

I made probably a doubled batch and used some reduced-fat half and half.
The ff stuff has corn syrup in it and I don't this stuff does.

Fat free half and half, or sour cream, or whatever is an abomination!
I've never tried the reduced fat, but I often substitue half/half for
cream when I think it's warranted and will be successful.

TammyM

In article ,
(TammyM) wrote:


Fat free half and half, or sour cream, or whatever is an abomination!
I've never tried the reduced fat, but I often substitue half/half for
cream when I think it's warranted and will be successful.

Like you say, it depends on the recipe, but we often substitute low fat
yoghurt for sour cream.

"Dan Abel" wrote in message
...
In article ,
(TammyM) wrote:


Fat free half and half, or sour cream, or whatever is an abomination!
I've never tried the reduced fat, but I often substitue half/half for
cream when I think it's warranted and will be successful.

Like you say, it depends on the recipe, but we often substitute low fat
yoghurt for sour cream.

That's one of the things I've noticed down here. Some light sour cream
but not fat free like I can get in Canada. Can't get 5% 1/2 & 1/2 either.

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html