Here's yet another canned soup recipe <VBG>. While chatting online this
evening with Steve Pope (ref: http://www.recfoodcooking.com/chat.html),
I mentioned a recipe I was taught by my dad when the 'canned soup'
thread was brought up. I told him I'd post the recipe here. It's very
simple and has only 5 main ingredients. I may have posted it before,
but here it goes again Problem is, I'm not sure what it's
called!??!!??

Crab Curry Soup (???)

1 can Campbells consomme soup*
1 can Campbells tomato soup*
1 can Campbells "green pea" soup* (_DO NOT USE_ "split pea with ham"
soup)
curry powder to taste
canned crabmeat (1 or 2 cans, by preference)

In a double boiler over simmering water, combine the three cans of
condensed soups and DO NOT DILUTE. Use an immersion/stick blender to
combine soups together until velvety smooth. The green pea soup is like
paste, so it'll be the hardest to combine with the other two soups.
After the soups are well combined, add the curry powder to taste.
Thoroughly heat, then gently mix in the canned crabmeat that has been
drained and pressed of fluids. After the crabmeat is hot (approx. 3-4
minutes), serve in a bowl with a dollop of sour cream and some chopped
chives, if desired.

*It is not recommended to add additional salt to this recipe since
there's probably already too much sodium!

Sky, who greatly dislikes peas of any sort in any form except with this
recipe!

P.S. If no immersion/stick blender is available or handy, then use a
regular blender to thoroughly mix and combine the soups together prior
to placing in the double boiler to heat.

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote:
> Here's yet another canned soup recipe <VBG>. While chatting online this
> evening with Steve Pope (ref: http://www.recfoodcooking.com/chat.html),
> I mentioned a recipe I was taught by my dad when the 'canned soup'
> thread was brought up. I told him I'd post the recipe here. It's very
> simple and has only 5 main ingredients. I may have posted it before,
> but here it goes again Problem is, I'm not sure what it's
> called!??!!??
>
> Crab Curry Soup (???)
>
> 1 can Campbells consomme soup*
> 1 can Campbells tomato soup*
> 1 can Campbells "green pea" soup* (_DO NOT USE_ "split pea with ham"
> soup)
> curry powder to taste
> canned crabmeat (1 or 2 cans, by preference)
>
> In a double boiler over simmering water, combine the three cans of
> condensed soups and DO NOT DILUTE. Use an immersion/stick blender to
> combine soups together until velvety smooth. The green pea soup is like
> paste, so it'll be the hardest to combine with the other two soups.
> After the soups are well combined, add the curry powder to taste.
> Thoroughly heat, then gently mix in the canned crabmeat that has been
> drained and pressed of fluids. After the crabmeat is hot (approx. 3-4
> minutes), serve in a bowl with a dollop of sour cream and some chopped
> chives, if desired.
>
> *It is not recommended to add additional salt to this recipe since
> there's probably already too much sodium!
>
> Sky, who greatly dislikes peas of any sort in any form except with this
> recipe!
>
> P.S. If no immersion/stick blender is available or handy, then use a
> regular blender to thoroughly mix and combine the soups together prior
> to placing in the double boiler to heat.
>
Oh eeek. That reminds me of something my step-grandmother used to
make. "Nuff said.

--
Jean B.

On Fri 08 Aug 2008 05:30:14a, Michael "Dog3" told us...

> Sky >
> : in rec.food.cooking
>
>> Here's yet another canned soup recipe <VBG>. While chatting online
>> this evening with Steve Pope (ref:
>> http://www.recfoodcooking.com/chat.html), I mentioned a recipe I was
>> taught by my dad when the 'canned soup' thread was brought up. I told
>> him I'd post the recipe here. It's very simple and has only 5 main
>> ingredients. I may have posted it before, but here it goes again
>> Problem is, I'm not sure what it's called!??!!??
>>
>> Crab Curry Soup (???)
>
> Ya' know, I'd be willing to try this at least once. Looks quick and
> easy. I have to say though, it sounds pretty disgusting ;o)
>
> Michael
>

Back in the 1950s it was pretty common to combine a can of tomato soup, a
can of split pea soup with ham, and 1-1/2 cups of water. It may sound
disgusting, but I seem to recall it tasting pretty good for canned soup.
Of course, how much taste memory can you have after 50 years. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Excuse me if I sound bitter... I
taste that way too...
-------------------------------------------

On Fri 08 Aug 2008 05:51:10a, Michael "Dog3" told us...

> Wayne Boatwright >
> 5.250: in
> rec.food.cooking
>
>> On Fri 08 Aug 2008 05:30:14a, Michael "Dog3" told us...
>>
>>> Sky >
>>> : in rec.food.cooking
>>>
>>>> Here's yet another canned soup recipe <VBG>. While chatting online
>>>> this evening with Steve Pope (ref:
>>>> http://www.recfoodcooking.com/chat.html), I mentioned a recipe I was
>>>> taught by my dad when the 'canned soup' thread was brought up. I
>>>> told him I'd post the recipe here. It's very simple and has only 5
>>>> main ingredients. I may have posted it before, but here it goes
>>>> again Problem is, I'm not sure what it's called!??!!??
>>>>
>>>> Crab Curry Soup (???)
>>>
>>> Ya' know, I'd be willing to try this at least once. Looks quick and
>>> easy. I have to say though, it sounds pretty disgusting ;o)
>>>
>>> Michael
>>>
>>
>> Back in the 1950s it was pretty common to combine a can of tomato
>> soup, a can of split pea soup with ham, and 1-1/2 cups of water. It
>> may sound disgusting, but I seem to recall it tasting pretty good for
>> canned soup. Of course, how much taste memory can you have after 50
>> years. :-)
>
> I don't think the mixed soups sounds that disgusting but combined with
> crab meat... well...
>
> Didja' get my emails? I forgot which email address to use <slaps self
> upside head>...
>
> Michael

I did get it, just haven't had time to think about it. I use both email
addresses, but more often the gmail account. I'll get back to you later.

--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you drink carrot juice for a
hundred years, you will live for a
long time.
-------------------------------------------

On Fri, 08 Aug 2008 12:59:35 GMT, Wayne Boatwright
> wrote:

>I use both email
>addresses, but more often the gmail account.

Gmail has a nice forwarding feature. Maybe your other account does
too. That way you only need to check one account to get all of your
email. I have different accounts for different purposes, so if I'm
ever spam attacked/flooded I can just turn off forwarding from the
offending account.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 08 Aug 2008 10:34:27a, told us...

> On Fri, 08 Aug 2008 12:59:35 GMT, Wayne Boatwright
> > wrote:
>
>>I use both email
>>addresses, but more often the gmail account.
>
> Gmail has a nice forwarding feature. Maybe your other account does
> too. That way you only need to check one account to get all of your
> email. I have different accounts for different purposes, so if I'm
> ever spam attacked/flooded I can just turn off forwarding from the
> offending account.

I would prefer to use my gmail account in Usenet, but my newsreader doesn't
like the gmail address for replying to posts via e-mail. That's why I have
the cox address in there. It has nothing to do with forwarding. I wish it
was that simple. I do use the forward feature for other purposes. Thanks
for the though, however.

--
Date: Fri, 08(VIII)/8(VIII)/2008(MMVIII)

!****************************************!
! Countdown till New Years !
! 20wks 4dys 13hrs 39mins 55secs !
!****************************************!
! !@#$%&* The most widely used computer !
! language in the world. !
!****************************************!

Wayne Boatwright wrote:

> On Fri 08 Aug 2008 10:34:27a, told us...
>
>> On Fri, 08 Aug 2008 12:59:35 GMT, Wayne Boatwright
>> > wrote:
>>
>>>I use both email
>>>addresses, but more often the gmail account.
>>
>> Gmail has a nice forwarding feature. Maybe your other account does
>> too. That way you only need to check one account to get all of your
>> email. I have different accounts for different purposes, so if I'm
>> ever spam attacked/flooded I can just turn off forwarding from the
>> offending account.
>
> I would prefer to use my gmail account in Usenet, but my newsreader doesn't
> like the gmail address for replying to posts via e-mail. That's why I have

I suggest you take that to news.software.readers. As a supporter and
promoter of Xnews and a user for almost a decade, I've not heard that
complaint. That group is the de facto support group for Xnews (and one of
my main groups), and it's a wizard rich environment. And a good buncha
guys in general. I hope to see you there with this...feel free to drop my
name. Put [xnews] at the left end of your Subject header.

My Xnews links, some to my own pages, most to other enthusiasts, some of
whom are regulars in that group:

http://blinkynet.net/comp/ndx_windows.html#xnews


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Fri 08 Aug 2008 08:31:02a, l, not -l told us...

>
> On 8-Aug-2008, Wayne Boatwright > wrote:
>
>> Back in the 1950s it was pretty common to combine a can of tomato soup,
>> a can of split pea soup with ham, and 1-1/2 cups of water. It may
>> sound disgusting, but I seem to recall it tasting pretty good for
>> canned soup. Of course, how much taste memory can you have after 50
>> years. :-)
>
> Everything tastes better in your memory, 50 years after the fact ;-).
> I remember mush as being tasty even though I know it was really nasty (I
> think what I really liked is the butter I smothered mush in to make it
> palatable).
>

Yes, memory is like that. I do remember never liking mush, however. Also
I do like it chilled, sliced, floured, and fried until the outside is
crispy. Pretty good with butter and syrup.


--
Date: Friday, August(VIII) 8th(VIII),2008(MMVIII)

*******************************************
Countdown till Labor Day
3wks 2dys 12hrs 21mins 6secs
*******************************************
!@#$%&* The most widely used computer
language in the world.
*******************************************

On Fri, 08 Aug 2008 18:39:39 GMT, Wayne Boatwright
> wrote:

>I do remember never liking mush, however. Also
>I do like it chilled, sliced, floured, and fried until the outside is
>crispy. Pretty good with butter and syrup.

I didn't like it hot either, but dang fried mush is soooo good! I
used to make it every so often just so I could refrigerate it and fry
up some for breakfast.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Fri, 08 Aug 2008 18:39:39 GMT, Wayne Boatwright
> > wrote:
>
>> I do remember never liking mush, however. Also
>> I do like it chilled, sliced, floured, and fried until the outside is
>> crispy. Pretty good with butter and syrup.
>
> I didn't like it hot either, but dang fried mush is soooo good! I
> used to make it every so often just so I could refrigerate it and fry
> up some for breakfast.

Mush?

On Fri, 8 Aug 2008 21:21:48 +0100, "Ophelia" >
wrote:

>sf wrote:
>> On Fri, 08 Aug 2008 18:39:39 GMT, Wayne Boatwright
>> > wrote:
>>
>>> I do remember never liking mush, however. Also
>>> I do like it chilled, sliced, floured, and fried until the outside is
>>> crispy. Pretty good with butter and syrup.
>>
>> I didn't like it hot either, but dang fried mush is soooo good! I
>> used to make it every so often just so I could refrigerate it and fry
>> up some for breakfast.
>
>Mush?
>
Here ya go....
http://southernfood.about.com/cs/cor...a/bl30930u.htm

Fried Cornmeal Mush

* 2 3/4 cups water
* 1 cup cornmeal
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 cup cold water

Bring 2 3/4 cups water to a boil in saucepan. Combine remaining
ingredients in a mixing bowl. Gradually add cornmeal mixture to the
boiling water, stirring constantly. Cook until the mixture thickens,
stirring frequently. When thickened, cover, turn heat to lowest
settings, and cook for 20 to 25 minutes. Pour into a small loaf pan.
Cool then chill thoroughly in the refrigerator.

To unmold the cornmeal mush, loosen edges with a spatula. Turn out
onto a cutting board. Cut into 1/2-inch slices, dip into extra
cornmeal. Fry in a small amount of hot bacon drippings or a
combination of oil and bacon drippings. Turn to brown both sides.
Serve with butter and hot syrup. Delicious with bacon and eggs, too.
Wrap unused cornmeal mush in plastic wrap and store in refrigerator.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
"l, not -l" > wrote:

> Everything tastes better in your memory, 50 years after the fact ;-). I
> remember mush as being tasty even though I know it was really nasty (I think
> what I really liked is the butter I smothered mush in to make it palatable).

Fried cornmeal mush is the cat's meow. Slice a half inch piece of a
refrigerated loaf of mush, fry it golden brown in an iron skillet, put
butter and Log Cabin on it and enjoy. I still make it occasionally, but
I have to eat the whole loaf over time. My wife can't stand it.
There isn't enough butter or high grade syrup available on this planet
to make one ounce of 'cooked for breakfast' oatmeal palatable to me.

leo

Leonard Blaisdell wrote:
> In article >,
> "l, not -l" > wrote:
>
>> Everything tastes better in your memory, 50 years after the fact ;-). I
>> remember mush as being tasty even though I know it was really nasty (I think
>> what I really liked is the butter I smothered mush in to make it palatable).
>
> Fried cornmeal mush is the cat's meow. Slice a half inch piece of a
> refrigerated loaf of mush, fry it golden brown in an iron skillet, put
> butter and Log Cabin on it and enjoy. I still make it occasionally, but
> I have to eat the whole loaf over time. My wife can't stand it.
> There isn't enough butter or high grade syrup available on this planet
> to make one ounce of 'cooked for breakfast' oatmeal palatable to me.
>
> leo

I love it--with real maple syrup please, but I cannot think of
that now. Sniff.

--
Jean B.

Michael "Dog3" wrote:
>
> Sky > :
> in rec.food.cooking
>
(snipperdoodledoos)
> > I may have posted it before,
> > but here it goes again Problem is, I'm not sure what it's
> > called!??!!??
> >
> > Crab Curry Soup (???)
>
> Ya' know, I'd be willing to try this at least once. Looks quick and easy.
> I have to say though, it sounds pretty disgusting ;o)
>
> Michael

Yeah, it does sound disgusting, doesn't it! But, it is surprisingly
good.

Sky, who despises peas in all forms, except in this soup combination

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice