[Food Snob®[_2_]]

On Jun 4, 6:28*pm, ImStillMags > wrote:
> On Jun 4, 4:22*pm, Food Snob® > wrote:
>
>
>
>
>
> > On Jun 4, 3:40*pm, ImStillMags > wrote:
>
> > > On Jun 4, 1:13*pm, Christine Dabney > wrote:
>
> > > > But at least it is an on topic fight!!! *And we are genteel southern
> > > > ladies, right? LOL
>
> > > > Christine
>
> > > Speaking as a genteel Southern Lady, here is one of those old time
> > > Junior League recipes from the deep South. *Yes it uses a condensed
> > > soup, and no it doesn't need to be judged as an inferior recipe
> > > because of it. *There are a lot of these old recipes that have gone by
> > > the wayside because chefs and foodists turned up their noses at
> > > them. * *Well, guess what, they still taste amazing and are as valid
> > > today as they ever were.
>
> > > I LOVE this recipe. *I served it as a lunch special at the restaurant
> > > and everybody else loved it every time too!! So there, neiner, neiner,
> > > neiner *;-)
>
> > No wonder the restaurant is OUT OF BUSINESS.
>
> > --Bryan- Hide quoted text -
>
> > - Show quoted text -
>
> LOL......you certainly live up to your name.
> That remark was uncalled for and untrue.

Sorry. Must have you confused with someone else. There was someone
here who asked for $3 donations for recipes from a defunct
restaurant. Who was that?

--Bryan

[Steve Pope]

Ms P > wrote:

>I make a pork chop dish with the Golden mushroom soup.

>Smear the pork chops with mustard and then flour. Brown in oil in a
>skillet. When they're lightly browned transfer to a baking dish and cover
>with Golden mushroom soup thinned with just a little water. Bake at 350°
>for an hour and a half to two hours.

How is this served? Do you discard the soupy part of it,
or do you eat the whole thing?

Steve

[Food Snob®[_2_]]

On Jun 4, 6:30*pm, (Steve Pope) wrote:
> Food Snob® > wrote:
>
> >On Jun 4, 12:41*pm, (Steve Pope) wrote:
> >> Canned tomato soup with Spanish smoked paprika and garbanzo
> >> beans added.
> >> Does that count as a recipe?
> >No. *That is using canned soup as soup, and merely adding stuff.
>
> Probably none of my recipes count as recipes then...

I guess not. You are using the soups properly, not misusing them as
*ingredients*.
>
> S.

--Bryan

[Food Snob®[_2_]]

On Jun 4, 6:46*pm, Food Snob® > wrote:
> On Jun 4, 6:28*pm, ImStillMags > wrote:
>
>
>
>
>
> > On Jun 4, 4:22*pm, Food Snob® > wrote:
>
> > > On Jun 4, 3:40*pm, ImStillMags > wrote:
>
> > > > On Jun 4, 1:13*pm, Christine Dabney > wrote:
>
> > > > > But at least it is an on topic fight!!! *And we are genteel southern
> > > > > ladies, right? LOL
>
> > > > > Christine
>
> > > > Speaking as a genteel Southern Lady, here is one of those old time
> > > > Junior League recipes from the deep South. *Yes it uses a condensed
> > > > soup, and no it doesn't need to be judged as an inferior recipe
> > > > because of it. *There are a lot of these old recipes that have gone by
> > > > the wayside because chefs and foodists turned up their noses at
> > > > them. * *Well, guess what, they still taste amazing and are as valid
> > > > today as they ever were.
>
> > > > I LOVE this recipe. *I served it as a lunch special at the restaurant
> > > > and everybody else loved it every time too!! So there, neiner, neiner,
> > > > neiner *;-)
>
> > > No wonder the restaurant is OUT OF BUSINESS.
>
> > > --Bryan- Hide quoted text -
>
> > > - Show quoted text -
>
> > LOL......you certainly live up to your name.
> > That remark was uncalled for and untrue.
>
> Sorry. *Must have you confused with someone else. *There was someone
> here who asked for $3 donations for recipes from a defunct
> restaurant. *Who was that?

Hahaha. A $3 donation for ideas about adding stuff to bottled ranch
dressing. What EXACTLY was "untrue"?????
http://www.hizzoners.com/index.php?o...lads&Itemid=58

You're like Stu, except most of your stuff isn't particularly bad--but
at least he doesn't ask for money.
>
> --Bryan

--Bryan

[Steve Pope]

Food Snob® > wrote:

>On Jun 4, 6:30*pm, (Steve Pope) wrote:

>> Food Snob® > wrote:

>> >On Jun 4, 12:41*pm, (Steve Pope) wrote:

>> >> Canned tomato soup with Spanish smoked paprika and garbanzo
>> >> beans added.

>> >> Does that count as a recipe?

>> >No. *That is using canned soup as soup, and merely adding stuff.

>> Probably none of my recipes count as recipes then...

>I guess not. You are using the soups properly, not misusing them as
>*ingredients*.

Okay, how about the following:

1 Can TJ's vegetarian chili
1/2 750 g box Pomi chooped tomatoes
1/2 cup vegetable stock
2 cups cooked kidney beans
1 onion
about 1/3 cup of various chili powders

(This is something I actually made the other day.)

Recipe or not??

Steve

[Food Snob®[_2_]]

On Jun 4, 6:28*pm, ImStillMags > wrote:
> On Jun 4, 4:22*pm, Food Snob® > wrote:
>
>
>
>
>
> > On Jun 4, 3:40*pm, ImStillMags > wrote:
>
> > > On Jun 4, 1:13*pm, Christine Dabney > wrote:
>
> > > > But at least it is an on topic fight!!! *And we are genteel southern
> > > > ladies, right? LOL
>
> > > > Christine
>
> > > Speaking as a genteel Southern Lady, here is one of those old time
> > > Junior League recipes from the deep South. *Yes it uses a condensed
> > > soup, and no it doesn't need to be judged as an inferior recipe
> > > because of it. *There are a lot of these old recipes that have gone by
> > > the wayside because chefs and foodists turned up their noses at
> > > them. * *Well, guess what, they still taste amazing and are as valid
> > > today as they ever were.
>
> > > I LOVE this recipe. *I served it as a lunch special at the restaurant
> > > and everybody else loved it every time too!! So there, neiner, neiner,
> > > neiner *;-)
>
> > No wonder the restaurant is OUT OF BUSINESS.
>
> > --Bryan
>
> LOL......you certainly live up to your name.
> That remark was uncalled for and untrue.

Untrue?

http://www.hizzoners.com/index.php?o...erts&Itemid=64

--Bryan

[Terry Pulliam Burd[_4_]]

On Fri, 4 Jun 2010 09:57:59 -0400, "Virginia Tadrzynski"
> wrote:

>Okay, since every topic has grown legs and run amok in this newsgroup, how
>about we expand upon the r.f.c. 'myth' that NO ONE uses canned soup in
>ANYTHING.

<snip>

>Now...it's your turn. No flaming me because I used soup...I told you this
>in the beginning I would, so no surprise. Go! Start your soup postings.
>-ginny
>
My mother, God rest her, was always on the lookout for a new casserole
recipe. This one she made up - or so I was told - and it's actually
pretty good:

@@@@@ Now You're Cooking! Export Format

Turketti Casserole

meats and poultry

1 1/4 pounds spaghetti; cut in 2" pieces
2 cups cooked turkey; cut up
1/4 green pepper; chopped
1 can cream of mushroom soup; undiluted
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups cheddar cheese; grated
1/2 small onion; cho

Preheat oven to 350°F. Break up spaghetti and cook in broth in large
saucepan. Add mushroom soup, turkey, pepper, onions, seasonings and
combine. Stir half of cheese into mixture and combine. Pour into
casserole and top with remaining cheese. Bake for 25 - 30 mins.

Contributor: Nye Hopkins Pulliam

Yield: 6 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

[Terry Pulliam Burd[_4_]]

On Fri, 04 Jun 2010 11:33:02 -0600, Christine Dabney
> wrote:

>On Fri, 4 Jun 2010 17:05:26 +0000 (UTC),
>(Charlotte L. Blackmer) wrote:
>
>>campbell's less sodium cream of mushroom - in case I get a hankering to
>>make my mom's tuna noodle casserole. Yes, I know how to make white sauce
>>but then it would NOT BE MOM'S .
>
>Okay, since we are going retro in this thread...would you post your
>Mom's Tuna Noodle casserole?

<snip>

For the sake of humanity, I have stowed my mother's handwritten recipe
for her Green Noodle Tuna Casserole (the "green" was from spinach
noodles) in the deepest bowels of her massive index card box of
magazine clipped recipes, 3 x 5 index cards, recipes on multi-folded
paper, a few labels from soup cans and one recipe written on a napkin
from the Officer's Club at MacDill AFB. It is my conviction that, when
the time comes, my children may keep the box from nostalgia, but
wouldn't ever actually delve into its contents.

My mother served this tuna casserole during the entirety of Lent
during the entirety of my youth and I still have nightmares about it.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

[Virginia Tadrzynski[_2_]]

"Food Snob®" > wrote in message
...
On Jun 4, 9:20 am, "jmcquown" > wrote:
> "Virginia Tadrzynski" > wrote in message
>
> snippage
>
> Mom hated to cook so she started using cream of chicken soup rather than a
> thick white sauce. Another cheat: she used Bisquik
>
Crap like that is for people like your mother, people who hate to
cook.
Why people who like to cook use it is what's hard to understand.

> Jill

--Bryan

Apparently your food snobbery doesn't allow you to follow instructions. I
intentionally stated if you dislike this type of recipe either avert your
eyes or skip the thread and let the recipes fly WITHOUT flaming.

Do you feel better now that you stated that ANYONE who would use a canned
item is 'in your not so humble opinion' a lesser cook? If you're not gonna
play the game, please hike up your knickers and head on home.
Did insulting Jill's mother make you a better cook or a better man? Nah,
didn't think so.

[Virginia Tadrzynski[_2_]]

"Food Snob®" > wrote in message
...
On Jun 4, 11:44 am, "Dora" > wrote:
> Dimitri wrote:
>
> > Brown a boneless pot roast.
> > Add Lipton onion soup (dry sprinkles over the top)
>
> > Add 2 can Campbell's mushroom soup (sometimes also a can tomato soup
> > as well)
> > Add water 1/2 way up the pot roast.
> > Simmer till tender
>
> > Add carrots, potatoes etc an hour before serving.
>
> > Dimitri
>
> By golly! We're all talking COOKING! <G>
>
> I can vouch for your recipe, Dimitri, since I have often fixed a
> similar one - use a large piece of heavy-duty foil, place the roast on
> it, sprinkle on the Lipton's onion soup, add a can of condensed cream
> of mushroom soup (undiluted), wrap/seal the foil and bake at 350
> degrees. Makes delicious gravy. You do, however, have to cook the
> vegs separately.

That's not "COOKING!" It's fixing up a pail of hog slop.
>
> Dora

--Bryan


Did someone yell 'sooooey'....go back to your trough of haute cuisine, cause
after all, THAT's all you ever dine on.

[Catmandy (Sheryl)]

On Jun 4, 1:33*pm, Christine Dabney > wrote:
> On Fri, 4 Jun 2010 17:05:26 +0000 (UTC),
>
> (Charlotte L. Blackmer) wrote:
> >campbell's less sodium cream of mushroom - in case I get a hankering to
> >make my mom's tuna noodle casserole. *Yes, I know how to make white sauce
> >but then it would NOT BE MOM'S .
>
> Okay, since we are going retro in this thread...would you post your
> Mom's Tuna Noodle casserole?
>
> I have seen some good looking recipes in the past few years for this.
> One from Simply Recipes looks good.. *And *for a while there, it
> seemed like everyone was jumping on the bandwagon. *
>
> Everyone else..you got a good tuna noodle casserole? *Is it a bit
> different that everyone else's? *What makes it so good?
>
> I really am interested.. I am trying to eat cheap these days, before I
> take off for the California Central valley in about 2 weeks... *I have
> tuna, and I think somewhere I might have a can of soup or two. *I
> think. *
>
> Christine

don't forget, Christine, there's a Penzey's in Santa Monica and also
one in Torrence.

I don't eat tuna casserole but I make it for people I know will enjoy
it when someone is in the hospital, recently died, new baby, etc. It
reheats well, and will keep in the fridge for a couple days. It's
comfort food for many people. I've gotten compliments on my tuna
casserole.

1 can (6 oz) TUNA
8 oz (dry) egg noodles
1 can cream of celery soup
1 cup of frozen peas and carrots
1 cup milk
1/4 cup parmesan cheese
2-3 tablespoons chopped celery (1 rib)
dill (to taste)
parsley (to taste)
black pepper (to taste)
buttered bread crumbs

Spray a 9x13" baking dish (or 2 qt casserole) with non-stick spray.
Cook the noodles according to package directions (slightly under
cooked). Put the peas and carrots (frozen) into the colander and place
the colander in the sink. Reserve 1 cup of the pasta water and then
pour the pasta and water over the frozen veggies. Rinse in cold
water, stir in the celery and set aside. Meanwhile, in a large bowl,
whisk together the milk and soup until smooth. Add some pasta water
if it needs loosening. stir in the pepper and herbs.

Drain the tuna and toss in the colander with the noodles and veggies
until it's well distributed.
Now add this mixture to the sauce in the bowl. Sprinkle in half the
parmesan cheese and toss well to coat everything evenly with the
sauce.

Pour into the prepared baking dish. Top with buttered bread crumbs and
remaining cheese. Bake at 350 until bubbly and crumbs are golden
brown, about 30-35 minutes.

[Food Snob®[_2_]]

On Jun 4, 8:45*pm, "Virginia Tadrzynski" > wrote:
> "Food Snob®" > wrote in message
>
> ...
> On Jun 4, 9:20 am, "jmcquown" > wrote:> "Virginia Tadrzynski" > wrote in message
>
> > snippage
>
> > Mom hated to cook so she started using cream of chicken soup rather than a
> > thick white sauce. Another cheat: she used Bisquik
>
> Crap like that is for people like your mother, people who hate to
> cook.
> Why people who like to cook use it is what's hard to understand.
>
> > Jill
>
> --Bryan
>
> Apparently your food snobbery doesn't allow you to follow instructions. *I
> intentionally stated if you dislike this type of recipe either avert your
> eyes or skip the thread and let the recipes fly WITHOUT flaming.

And of course I follow your instructions.
>
> Do you feel better now that you stated that ANYONE who would use a canned
> item is 'in your not so humble opinion' a lesser cook?

It is a *characteristic* of lesser cooks, but neither a necessary nor
a sufficient condition.

> *If you're not gonna play the game, please hike up your knickers and head on home.

Home? This is Usenet. Also, being neither a Scottish golfer nor a
shriveled up old #*%&, I do not wear knickers.

> Did insulting Jill's mother make you a better cook or a better man? Nah,
> didn't think so.

I actually did not insult her mother, but merely restated her
contention that her mother did those things because she hated to
cook. Perhaps you need to read more carefully. Condensed "cream of"
soups and Bisquick are "crap," quite independently of anything Jill's
mother, or any other individual does.

--Bryan

[Virginia Tadrzynski[_2_]]

"Catmandy (Sheryl)" > wrote in message
...
On Jun 4, 1:33 pm, Christine Dabney > wrote:
> On Fri, 4 Jun 2010 17:05:26 +0000 (UTC),
>
> (Charlotte L. Blackmer) wrote:
> >campbell's less sodium cream of mushroom - in case I get a hankering to
> >make my mom's tuna noodle casserole. Yes, I know how to make white sauce
> >but then it would NOT BE MOM'S .
>
> Okay, since we are going retro in this thread...would you post your
> Mom's Tuna Noodle casserole?
>
> I have seen some good looking recipes in the past few years for this.
> One from Simply Recipes looks good.. And for a while there, it
> seemed like everyone was jumping on the bandwagon.
>
> Everyone else..you got a good tuna noodle casserole? Is it a bit
> different that everyone else's? What makes it so good?
>
> I really am interested.. I am trying to eat cheap these days, before I
> take off for the California Central valley in about 2 weeks... I have
> tuna, and I think somewhere I might have a can of soup or two. I
> think.
>
> Christine

don't forget, Christine, there's a Penzey's in Santa Monica and also
one in Torrence.

I don't eat tuna casserole but I make it for people I know will enjoy
it when someone is in the hospital, recently died, new baby, etc. It
reheats well, and will keep in the fridge for a couple days. It's
comfort food for many people. I've gotten compliments on my tuna
casserole.

1 can (6 oz) TUNA
8 oz (dry) egg noodles
1 can cream of celery soup
1 cup of frozen peas and carrots
1 cup milk
1/4 cup parmesan cheese
2-3 tablespoons chopped celery (1 rib)
dill (to taste)
parsley (to taste)
black pepper (to taste)
buttered bread crumbs

Spray a 9x13" baking dish (or 2 qt casserole) with non-stick spray.
Cook the noodles according to package directions (slightly under
cooked). Put the peas and carrots (frozen) into the colander and place
the colander in the sink. Reserve 1 cup of the pasta water and then
pour the pasta and water over the frozen veggies. Rinse in cold
water, stir in the celery and set aside. Meanwhile, in a large bowl,
whisk together the milk and soup until smooth. Add some pasta water
if it needs loosening. stir in the pepper and herbs.

Drain the tuna and toss in the colander with the noodles and veggies
until it's well distributed.
Now add this mixture to the sauce in the bowl. Sprinkle in half the
parmesan cheese and toss well to coat everything evenly with the
sauce.

Pour into the prepared baking dish. Top with buttered bread crumbs and
remaining cheese. Bake at 350 until bubbly and crumbs are golden
brown, about 30-35 minutes.


I usually don't do tuna casserole, but tuna salad, for the same reasons you
listed. Birth, death, sickness, pot lucks....goes over well and keeps in
the fridge.
-ginny

[Ostap Bender]

On Jun 4, 6:57*am, "Virginia Tadrzynski" > wrote:
>
> Now...it's your turn. *No flaming me because I used soup...I told you this
> in the beginning I would, so no surprise. * Go! Start your soup postings.

The best use of canned soup is in grilling. Just throw your favorite
meat on the grill, and put a big can of soup on top instead of a brick
to increase the heat.

Delicious! Campbell's soups are especially good in this recipe!

Don't forget to throw out the cans once your meat is grilled.

Another great use for Campbell's soups is to hold your tablecloth and
paper plates during a windy picnic.

[Ms P]

"Steve Pope" > wrote in message
...
> Ms P > wrote:
>
>>I make a pork chop dish with the Golden mushroom soup.
>
>>Smear the pork chops with mustard and then flour. Brown in oil in a
>>skillet. When they're lightly browned transfer to a baking dish and cover
>>with Golden mushroom soup thinned with just a little water. Bake at 350°
>>for an hour and a half to two hours.
>
> How is this served? Do you discard the soupy part of it,
> or do you eat the whole thing?
>
> Steve

On a plate. No, you put the gravy on mashed potatoes.

Ms P

[Charlotte L. Blackmer[_2_]]

In article >,
Christine Dabney > wrote:
>On Fri, 4 Jun 2010 17:05:26 +0000 (UTC),
>(Charlotte L. Blackmer) wrote:
>
>>campbell's less sodium cream of mushroom - in case I get a hankering to
>>make my mom's tuna noodle casserole. Yes, I know how to make white sauce
>>but then it would NOT BE MOM'S .
>
>Okay, since we are going retro in this thread...would you post your
>Mom's Tuna Noodle casserole?

Oh lord. I have posted it a couple of times. I kind of wing it these
days so here's an approximation:

1 or 2 cans of reduced sodium cream of mushroom soup ("with garlic" or not
- although the with garlic is not Mom Style)
Splash of milk
1 or 2 cans of tuna, drained
1 can of French cut green beans, drained (this is a variation from Mom but
a tasty one ... Mom often served cooked green beans with this)
Extra sharp cheddar cheese, grated, sufficient (I usually use at least 4
oz)
Noodles, sufficient (8-10 oz for a casserole sized dish) - egg noodles,
rotelle, or farfalle are good for this
a sauteed onion or (more Mom-style) dehydrated onion flakes are good -
about 1 onion or a TBS of flakes

Start the water for the noodles (salt it)
While the water is heating, grate the cheese
Put the canned soup in the casserole, thin it with the milk, stir up
Add the onions
Add the grated cheese
Heat it all up in the microwave until the cheese melts
Add the green beans
Boil the noodles up according to package and fold in.
Either finish it off in the micro or in a 350 oven until it is bubbly.

Serve with something crunchy. Carrot sticks are good.

If you have fresh mushrooms, they're great in this; saute them first and
fold them into the cheese-soup mixture. Also, canned olives would take it
back to its original published source, "Tuna Tetrazzini". Drain and fold.

>I have seen some good looking recipes in the past few years for this.
>One from Simply Recipes looks good.. And for a while there, it
>seemed like everyone was jumping on the bandwagon.

Elise posts most excellent recipes. I should take a look at hers.

>Everyone else..you got a good tuna noodle casserole? Is it a bi
>different that everyone else's? What makes it so good?

The green beans and the extra sharp cheddar cheese!

>I really am interested.. I am trying to eat cheap these days, before I
>take off for the California Central valley in about 2 weeks... I have
>tuna, and I think somewhere I might have a can of soup or two. I
>think.

Bakersfield, eh? Insist on air-conditioned digs.

Charlotte

--

[Omelet[_7_]]

In article >,
"Virginia Tadrzynski" > wrote:

> Now...it's your turn. No flaming me because I used soup...I told you this
> in the beginning I would, so no surprise. Go! Start your soup postings.
> -ginny

That sounds tasty, if a bit salty. :-)

My personal favorite uses in the past for canned soups were Casseroles
or quick sauces. Canned golden mushroom soup makes a good gravy served
over thinly sliced stewed (or other leftover) meat with mushrooms and
maybe rice or noodles if you are not low carbing.

Cream of mushroom soup mixed with saute'd onions, garlic and (drained!)
ground beef are good as an SOS served over torn toast bits or scrambled
eggs and your choice of additional seasonings.

Leftover chicken (or whatever) casserole:

5 or 6 cups of any type of cooked pasta (boiled in lightly salted water).
Cooked rice is an acceptable substitute, as are cut cooked green beans
or sliced zucchini or cooked eggplant.

2 cans cream of chicken or mushroom or celery soup or asparagus soup
(used as is and not thinned!).

2 cans sliced mushrooms or about 1 lb. of fresh sliced mushrooms.

Leftover chicken (or turkey) whatever you have available, cubed (or two
to three cans of well drained canned tuna or chicken).

A generous amount of shredded cheese of your choice (I prefer Cheddar
Jack)

Mix Soup, pasta (or whatever), mushrooms and meat together and smooth
into a glass or metal baking pan.

Top liberally with the cheese.

Bake at 350 degrees until the cheese is bubbly and beginning to brown.

Serve with choice of sides and beverages...

White trash cooking? Maybe. <g>
But it works.

Honestly tho', I find it too easy now to use a good stock base and
thicken it with corn starch, arrowroot or tapioca starch. I've not
purchased a can of cream of (whatever) soup now in a very long time.
I've been on a low sodium kick for 18 years and canned soups are WAY too
high in salt and the low salt varieties are drastically overpriced.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

[Omelet[_7_]]

In article >,
"Steve Freides" > wrote:

> Cook pasta, drain, place in flat 13" x 9" baking dish.
>
> Combine one can cream of mushroom soup and one can tuna fish in a bowl,
> pour over pasta.
>
> Top with breadcrumbs, bake until golden brown and delicious.
>
> -S-

Vary the soups to taste. <g> Cream of celery would probably work with
this too!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

[Lew Hodgett]

"Omelet" wrote:

> Hot is too hot. What's the point if I cannot eat it??
----------------------
That's what I thought, but it isn't, and like you, I'm not into hot.

Must be a combination of the rice, mushroom soup and butter, but I did
not find the concoction to be too hot.

After the shrimp, you have less than $3.00 invested.

So why not throw caution to the wind and give it a shot?

Lew

[Omelet[_7_]]

In article >,
"Lew Hodgett" > wrote:

> "Omelet" wrote:
>
> > Hot is too hot. What's the point if I cannot eat it??
> ----------------------
> That's what I thought, but it isn't, and like you, I'm not into hot.
>
> Must be a combination of the rice, mushroom soup and butter, but I did
> not find the concoction to be too hot.
>
> After the shrimp, you have less than $3.00 invested.
>
> So why not throw caution to the wind and give it a shot?
>
> Lew

'Cause I'm a coward when it comes to hot peppers!
They cause extreme colon pain...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

[Bob Terwilliger[_1_]]

Ginny wrote:

> don't forget, Christine, there's a Penzey's in Santa Monica and also
> one in Torrence.

That's a truly sucky drive from Bakersfield, unless you do it at 2 AM. As
Christine notes elsewhere, there are some decent farmers' markets in the
Bakersfield area. Unfortunately, the water supply to many farms in that area
has been cut off for political reasons, so I'm not sure what will be
available this year.

Bob

[George Leppla]

I think I've posted this before. Instead of raw chicken, I prefer to
make it with boiled chicken meat. Adjust the baking time accordingly.


Grandma's Heart Attack Chicken

Cut up two chickens and put them in a roasting pan.

Mix together:

One can Cream of Mushroom Soup
One can Cream of Chicken soup
about a half cup to one cup mayo
about one cup shredded cheese (usually mild cheddar)

Spread the mixture on the chicken, cover the pan with aluminum foil and
bake
at 325 for about 45 minutes... then take off the foil and continue baking
until the chicken is done.

Remove the chicken and thicken the gravy with some cornstarch if needed
(after spooning off as much of the fat as possible)... and serve with
noodles.

That served 6 people.

Grandma never heard about cholesterol.

We don't have this very often... maybe once every year or so. It is
more "memory" food rather than something you would serve company, but it
is one of the first things my grandmother taught me to cook and I can
still remember her teaching me how to cut up the chickens. I was about
8 years old.

George L

[Food Snob®[_2_]]

On Jun 5, 7:38*am, George Leppla > wrote:
> I think I've posted this before. *Instead of raw chicken, I prefer to
> make it with boiled chicken meat. *Adjust the baking time accordingly.
>
> Grandma's Heart Attack Chicken
>
> Cut up two chickens and put them in a roasting pan.
>
> Mix together:
>
> One can Cream of Mushroom Soup
> One can Cream of Chicken soup
> about a half cup to one cup mayo
> about one cup shredded cheese (usually mild cheddar)
>
Fortunately, most people who "cook" like that have already died of
heart attacks, strokes or old age.
>
> George L

--Bryan

[Mr. Bill[_2_]]

On Jun 4, 7:18*pm, Food Snob® > wrote:

> For years I've thought that tuna noodle casserole had one function.
> It was something that a traditional housewife made when she wanted to
> get taken out to dinner.

To each their own...but Tuna Noodle always held first place in the top
five comfort foods at our table. Following by scalloped potatoes and
ham, meatloaf, spaghetti and Mac & cheese...but not out of the blue
box! <vbg>

[Food Snob®[_2_]]

On Jun 4, 10:53*pm, Omelet > wrote:
> In article >,
> *"Virginia Tadrzynski" > wrote:
>
> > Now...it's your turn. *No flaming me because I used soup...I told you this
> > in the beginning I would, so no surprise. * Go! Start your soup postings.
> > -ginny
>
> That sounds tasty, if a bit salty. :-)
>
> My personal favorite uses in the past for canned soups were Casseroles
> or quick sauces. Canned golden mushroom soup makes a good gravy served
> over thinly sliced stewed (or other leftover) meat with mushrooms and
> maybe rice or noodles if you are not low carbing.
>
> Cream of mushroom soup mixed with saute'd onions, garlic and (drained!)
> ground beef are good as an SOS served over torn toast bits or scrambled
> eggs and your choice of additional seasonings.
>
> Leftover chicken (or whatever) casserole:
>
> 5 or 6 cups of any type of cooked pasta (boiled in lightly salted water).
> Cooked rice is an acceptable substitute, as are cut cooked green beans
> or sliced zucchini or cooked eggplant.
>
> 2 cans cream of chicken or mushroom or celery soup or asparagus soup
> (used as is and not thinned!).
>
> 2 cans sliced mushrooms or about 1 lb. of fresh sliced mushrooms.
>
> Leftover chicken (or turkey) whatever you have available, cubed (or two
> to three cans of well drained canned tuna or chicken).
>
> A generous amount of shredded cheese of your choice (I prefer Cheddar
> Jack)
>
> Mix Soup, pasta (or whatever), mushrooms and meat together and smooth
> into a glass or metal baking pan.
>
> Top liberally with the cheese.
>
> Bake at 350 degrees until the cheese is bubbly and beginning to brown.
>
> Serve with choice of sides and beverages...
>
> White trash cooking? Maybe. <g>
> But it works.

No maybes about it. The answer is, "Yes."
>
> Honestly tho', I find it too easy now to use a good stock base and
> thicken it with corn starch, arrowroot or tapioca starch. I've not
> purchased a can of cream of (whatever) soup now in a very long time.

That's as it should be.

> --
> Peace! Om

--Bryan

[Food Snob®[_2_]]

On Jun 5, 7:59*am, "Mr. Bill" > wrote:
> On Jun 4, 7:18*pm, Food Snob® > wrote:
>
> > For years I've thought that tuna noodle casserole had one function.
> > It was something that a traditional housewife made when she wanted to
> > get taken out to dinner.
>
> To each their own...but Tuna Noodle always held first place in the top
> five comfort foods at our table. *Following by scalloped potatoes and
> ham, meatloaf, spaghetti *and Mac & cheese...but not out of the blue
> box! *<vbg>

"Comfort" in the same sense as "comfort" women. A nasty, sloppy,
(culinarily) wrong act, done out of desperation. Spaghetti excepted,
when my mother made stuff like that, I ate as little as necessary.
That's how my wife ended up so delightfully svelte in her mid 40s.
She never developed fat cells as a kid because her mother's cooking
was so unappealing.

But you left out the king of nastiness, ham and great northern beans.

--Bryan

[Mr. Bill[_2_]]

On Jun 5, 9:17*am, Food Snob® > wrote:

To each their own...if this is so repulsive...what compels you to read
and comment?


> But you left out the king of nastiness, ham and great northern beans.
>
> --Bryan

[Steve Freides[_2_]]

Omelet wrote:
> In article >,
> "Steve Freides" > wrote:
>
>> Cook pasta, drain, place in flat 13" x 9" baking dish.
>>
>> Combine one can cream of mushroom soup and one can tuna fish in a
>> bowl, pour over pasta.
>>
>> Top with breadcrumbs, bake until golden brown and delicious.
>>
>> -S-
>
> Vary the soups to taste. <g> Cream of celery would probably work with
> this too!

Good point. I've used cream of asparagus for this, too. To be honest,
I don't think I've done this in a few decades, but it was a staple of my
20's.

Speaking of asparagus, we're having it almost every day here - is fresh
and delicious from the local Whole Foods.

-S-

[George Leppla]

On 6/5/2010 7:57 AM, Food Snob® wrote:
> On Jun 5, 7:38 am, George > wrote:
>> I think I've posted this before. Instead of raw chicken, I prefer to
>> make it with boiled chicken meat. Adjust the baking time accordingly.
>>
>> Grandma's Heart Attack Chicken
>>
>> Cut up two chickens and put them in a roasting pan.
>>
>> Mix together:
>>
>> One can Cream of Mushroom Soup
>> One can Cream of Chicken soup
>> about a half cup to one cup mayo
>> about one cup shredded cheese (usually mild cheddar)
>>
> Fortunately, most people who "cook" like that have already died of
> heart attacks, strokes or old age.

So what is wrong with dying of old age? And since when is anyone dying
of a heart attack or stroke "fortunate"?

My grandmother was a pretty sharp old woman who did the best she could
with what she had to work with.

Bryan, I am sure she could have taught you a thing or two... like "If
you don't have anything good to say.... don't say anything."

And since I don't have anything good to say about Bryan this
morning...........

George L

[dejablues]

"Food Snob®" > wrote in message
...
On Jun 5, 7:59 am, "Mr. Bill" > wrote:
> On Jun 4, 7:18 pm, Food Snob® > wrote:
>
> > For years I've thought that tuna noodle casserole had one function.
> > It was something that a traditional housewife made when she wanted to
> > get taken out to dinner.
>
> To each their own...but Tuna Noodle always held first place in the top
> five comfort foods at our table. Following by scalloped potatoes and
> ham, meatloaf, spaghetti and Mac & cheese...but not out of the blue
> box! <vbg>

>"Comfort" in the same sense as "comfort" women. A nasty, sloppy,
>(culinarily) wrong act, done out of desperation.

"Comfort women" were sex slaves forced into enemy brothels, you pathetic
creep.

[Omelet[_7_]]

In article >,
George Leppla > wrote:

> I think I've posted this before. Instead of raw chicken, I prefer to
> make it with boiled chicken meat. Adjust the baking time accordingly.
>
>
> Grandma's Heart Attack Chicken
>
> Cut up two chickens and put them in a roasting pan.
>
> Mix together:
>
> One can Cream of Mushroom Soup
> One can Cream of Chicken soup
> about a half cup to one cup mayo
> about one cup shredded cheese (usually mild cheddar)
>
> Spread the mixture on the chicken, cover the pan with aluminum foil and
> bake
> at 325 for about 45 minutes... then take off the foil and continue baking
> until the chicken is done.
>
> Remove the chicken and thicken the gravy with some cornstarch if needed
> (after spooning off as much of the fat as possible)... and serve with
> noodles.
>
> That served 6 people.
>
> Grandma never heard about cholesterol.
>
> We don't have this very often... maybe once every year or so. It is
> more "memory" food rather than something you would serve company, but it
> is one of the first things my grandmother taught me to cook and I can
> still remember her teaching me how to cut up the chickens. I was about
> 8 years old.
>
> George L

Sounds like a good recipe for using up leftover roasted chicken or
turkey. <g> The only thing I'd add to it would be a can or two of peas,
or a package of frozen peas...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

[Omelet[_7_]]

In article
>,
Food Snob® > wrote:

> On Jun 5, 7:38*am, George Leppla > wrote:
> > I think I've posted this before. *Instead of raw chicken, I prefer to
> > make it with boiled chicken meat. *Adjust the baking time accordingly.
> >
> > Grandma's Heart Attack Chicken
> >
> > Cut up two chickens and put them in a roasting pan.
> >
> > Mix together:
> >
> > One can Cream of Mushroom Soup
> > One can Cream of Chicken soup
> > about a half cup to one cup mayo
> > about one cup shredded cheese (usually mild cheddar)
> >
> Fortunately, most people who "cook" like that have already died of
> heart attacks, strokes or old age.
> >
> > George L
>
> --Bryan

Actually, many people that cook like that live to be in their 90's. ;-)
I'm beginning to think that WORRYING about fat and cholesterol is what
kills you.

Stress is one of the biggest known killers in the universe. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

[Omelet[_7_]]

In article
>,
Food Snob® > wrote:

> > White trash cooking? Maybe. <g>
> > But it works.
>
> No maybes about it. The answer is, "Yes."
> >
> > Honestly tho', I find it too easy now to use a good stock base and
> > thicken it with corn starch, arrowroot or tapioca starch. I've not
> > purchased a can of cream of (whatever) soup now in a very long time.
>
> That's as it should be.
>
>
> --Bryan

<shrugs> I like to cook and making stock is easy, once I learned how.
That is, unfortunately, not true for everyone. There is no sin in short
cuts but eating low sodium really has changed the way I cook rather
drastically. It's a hell of a lot less expensive too!

I often use weekends to cook for a week or two depending on whether or
not I'm going to freeze stuff.

I won't, however, EVER condemn others for using them if that is their
preference! I'm not a food snob. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

[Omelet[_7_]]

In article >,
"Steve Freides" > wrote:

> Omelet wrote:
> > In article >,
> > "Steve Freides" > wrote:
> >
> >> Cook pasta, drain, place in flat 13" x 9" baking dish.
> >>
> >> Combine one can cream of mushroom soup and one can tuna fish in a
> >> bowl, pour over pasta.
> >>
> >> Top with breadcrumbs, bake until golden brown and delicious.
> >>
> >> -S-
> >
> > Vary the soups to taste. <g> Cream of celery would probably work with
> > this too!
>
> Good point. I've used cream of asparagus for this, too. To be honest,
> I don't think I've done this in a few decades, but it was a staple of my
> 20's.

I understand. :-) But it is a fun thread!
One of the best casseroles I ever made involved leftover meatloaf and a
can of cream of celery. <g> The entire pan got consumed post haste.
That was well over 20 years ago.

>
> Speaking of asparagus, we're having it almost every day here - is fresh
> and delicious from the local Whole Foods.
>
> -S-

Oh lordy. I'll have to check for sales. With all the spring rains we've
been having, I'll bet it's gone down in price for the season.

I finally remembered to blanch and freeze a bunch of it when it's cheap.
I seriously adore Asparagus!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

[George Shirley]

On 6/5/2010 5:55 AM, Janet Baraclough wrote:
> The >
> from > contains these words:
>
>> Janet Baraclough wrote:
>>> Does TV in the USA ever show Rolf Harris doing one of his huge
>>> paintings, and saying "can you tell what it is yet?"
>>> Well that's how I feel when I read some of these recipes :-)
>>>
>>> I don't cook with tinned soup but my MIL did; for those who like that
>>> sort of thing here's her signature recipe:
>>>
>>> Cut up some cooked bacon into strips. Boil up some macaroni until
>>> overcooked, and drain. Put the macaroni back in the pan, add the bacon,
>>> a tin of Heinz cream of tomato soup, and
>>> a large spoonful of dried mixed herbs. Churn it up until the soup is hot
>>> but the herbs are still gritty.
>>>
>>> Janet
>
>> That sounds pretty awful. "That sort of thing" does not have to be as
>> bad as that (or bad at all.)
>
> The same could be said for everything she cooked ::-)
>
> Janet

Sounds like my mom's cooking, the only thing good about it was that it
was free. In all fairness she learned to cook in a fireplace and later
on coal burning stoves. When meat was brown it was almost "done", when
it was black it was ready. Cook cabbage and potatoes in boiling water
until they fell apart, everything was fried to death in lard or baked
until it was crispy. The only good things she ever made were a)lemon
meringue pies, red velvet cakes, Arkansas cornbread, and red beans.

[ChattyCathy]

Virginia Tadrzynski wrote:

>
> "Food Snob®" > wrote in message
>
...
> On Jun 4, 11:44 am, "Dora" > wrote:
>> Dimitri wrote:
>>
>> > Brown a boneless pot roast.
>> > Add Lipton onion soup (dry sprinkles over the top)
>>
>> > Add 2 can Campbell's mushroom soup (sometimes also a can tomato
>> > soup as well)
>> > Add water 1/2 way up the pot roast.
>> > Simmer till tender
>>
>> > Add carrots, potatoes etc an hour before serving.
>>
>> > Dimitri
>>
>> By golly! We're all talking COOKING! <G>
>>
>> I can vouch for your recipe, Dimitri, since I have often fixed a
>> similar one - use a large piece of heavy-duty foil, place the roast
>> on it, sprinkle on the Lipton's onion soup, add a can of condensed
>> cream of mushroom soup (undiluted), wrap/seal the foil and bake at
>> 350 degrees. Makes delicious gravy. You do, however, have to cook the
>> vegs separately.
>
> That's not "COOKING!" It's fixing up a pail of hog slop.
>>
>> Dora
>
> --Bryan
>
>
> Did someone yell 'sooooey'....go back to your trough of haute cuisine,
> cause after all, THAT's all you ever dine on.

<Cathy passes ginny her spare lightsaber>

May the sauce be with you.
--
Cheers
Chatty Cathy

[blake murphy[_2_]]

On Fri, 04 Jun 2010 18:31:33 -0500, Andy wrote:

> Food Snob® > wrote:
>
>> On Jun 4, 6:05*pm, Andy > wrote:
>>> sf > wrote:
>>> > On Fri, 04 Jun 2010 11:45:40 -0600, Christine Dabney
>>> > > wrote:
>>>
>>> >> So, got a recipe for tuna noodle casserole?
>>>
>>> > Nope. *Tuna noodle casserole is never on the menu at my house.
>>>
>>> sf,
>>>
>>> I was pickier than you, once upon a time.
>>>
>> Yeah, and now you eat rotten meat and wash it down with Bud Light.
>>>
>>> Andy
>>
>> --Bryan
>
> So, what is it exactly that you're complaining about, 24tt2e baby
> bryan???
>
> Andy
> G6 F3yers!!!

oh, boy! andy is now incoherent with letters *and* numbers!

blake

[blake murphy[_2_]]

On Fri, 04 Jun 2010 14:13:07 -0600, Christine Dabney wrote:

> On Fri, 4 Jun 2010 16:10:36 -0400, "Virginia Tadrzynski"
> > wrote:
>
>>Oh, oh, oh, Chris is bogarting my topic....those are fighting
>>words.........come on, Chris, put'em up, put'em up....this wouldn't be the
>>latest incarnation of r.f.c if SOMEONE wasn't fighting!!!!!
>>GRRRRRRRR.........I'm circling the wagons. Start your own thread!!!!! (very
>>big, very evil grin).
>>-ginny
>
> But at least it is an on topic fight!!! And we are genteel southern
> ladies, right? LOL
>
> Christine

but i thought genteel southern ladies sweet-talked someone else into doing
the fighting for them.

your pal,
blake

[blake murphy[_2_]]

On Fri, 4 Jun 2010 16:12:38 -0700 (PDT), Food Snob® wrote:

> On Jun 4, 4:37*pm, Tara > wrote:
>> On Fri, 4 Jun 2010 08:58:24 -0700, "Dimitri" >
>> wrote:
>>
>>>Brown a boneless pot roast.
>>>Add Lipton onion soup (dry sprinkles over the top)
>>
>>>Add 2 can Campbell's mushroom soup (sometimes also a can tomato soup as
>>>well)
>>>Add water 1/2 way up the pot roast.
>>>Simmer till tender
>>
>> I use Campbells _golden_ mushroom soup for my crockpot pot roast. I'm
>> fancy like that.
>>
> You're confusing "fancy" with trashy.

i think tara was making what people call 'a joke.'

blake

[itsjoannotjoann]

I have prepared this numerous times and it's always been a hit.


Chicken in a Crockpot

6-8 SKINLESS pieces of your favorite cuts of chicken (thighs, or
breasts, or legs, doesn't matter but it m-u-s-t be skinless)

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of celery soup



Place chicken pieces in crockpot, the 3 opened cans of soup but do NOT
add water or any other liquid. We all know crockpots are notorious
for making their own liquid. Cook on medium for 6-8 hours (you know
best how your crockpot cooks). Serve over separately cooked white
rice, do NOT cook the rice in with the chicken, it will absorb all
that wonderful gravy!

Crusty rolls and a salad or a green vegetable complete this dish.

Yes, it has 3 cans of soup but it is damn delicious.