Janet Wilder > wrote:
: 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.

I once pureed the whole thing, chicken, vegetables, dill, everyting bu t
the bones an skin. the kids loved i and named it velvet soup. I wuld
make it every once in a while.

I have been lusting after a large cuisinart, but wit oly me in the house
I really don't need it. My regular old onereally is enough for me. i use
it often for meatloaf, first making my own breadcrumbs from my 4 grams of
effective carb bread then pulverizng lots of vegetales and then hand
mixing it with the turkey and some regular, not Italian tomato sauce.
that and gazpacho are my big food processor foods.

Wendy