On 11/14/2011 4:25 PM, W. Baker wrote:

> We never had thickened soup. it wa served, liquid with carrot slics
> floating in it, sometimes noodles or, even beter matzo balls. I often
> make it putting the boned skinned chicken that has given its all to the
> soup back in the soup and often keep the vegetables other than the carrots
> in it too, makign it into a one dish meal. Matzo balls are now only for
> very special occasions like Passover.


I can't even imagine thickening chicken soup. My late mother-in-law
used to put the carrots in the blender and then put the pureed carrots
into the soup. Got the kids eating carrots :-)

I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
Those are the two times a year I make latkes, also.

This year there will be about 8 people at my house to eat brisket and
latkes for Chanukah. The friend I invited last year invited a whole
bunch of other friends for this year. I just ordered a brand new
Cuisinart from Kohl's. They had quite a deal and I'd been jonesing for a
big one for a long, long time.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.