biig wrote:
> Ranee Mueller wrote:
> >
> > In article . com>,
> > "aem" > wrote:
> >
> > > It's nice that you and yours like this. Often people here in rfc offer
> > > suggestions for alternatives and improvements to posted recipes, but
> > > this one looks beyond improvement. -aem
> >
> > Yikes. Was this necessary? If you don't like it, you can pass it
> > by. It's not my cup of tea, but it's not a sin to eat it.
> >
> > Regards,
> > Ranee
>
> My thoughts too. She says she gets raves, so obviously people like
> it. I also use cans, boxes in some recipes and cook to suit my family,
> not food critics. And she is willing to share her success with us. My
> recipe for scalloped potatoes calls for a can of cream of mushroon soup
> (I use cream of celery, or broccoli, or broccoli and cheese etc.) My
> family likes it, so where's the harm? I don't post recipes here often,
> but here it is....
>
> Scalloped potatoes
>
> 4 cups of thinly sliced potatoes (I leave the skins on when possoble)
> 1 sm. onion thinly sliced
> 1 can cream of ..... soup You can use low fat and low sodium
> 1/2 cup milk
> 1/4 c chopped parsley ( I use dried)
> Dash of pepper
> 1 tbsp butter or margarine
>
> Combine soup, milk, parsley and pepper in large bowl. Mix in the
> potato and onion slices. Butter 1 1/2 qt casserole dish. Pour mixture
> in and dot with butter or margarine. Bake covered 325 for 1 1/2 hrs.
> Uncover and bake additional 15 minutes or more until potatoes are

Your recipe is fercocktah as well, you just made it up in your lying
head but never cooked it. Sliced potatoes are indicated by weight or
number/size of spuds (like that sliced onion), sliced potatoes are not
indicated by the cup, diced but not sliced. And baking at 325ºF for
nearly two hours, especially that small amount, would result in way
overcooked sludge.

Btw, anyone who posts to Usenet needs to expect all sorts of
responses... it's the risk one takes... post good stuff you'll more
likely generate complimentary remarks... post garbage just to hear your
own voice, expect to be critiqued in kind. The reason for Usenet is to
generate conversation... be careful what you post, don't ask for what
you don't want to get... those who can't take the heat GTF out of this
kitchen.

Sheldon