[Virginia Tadrzynski[_2_]]

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.

For those of you 'purists' who actually DON'T use it, please avert your eyes
and move on to the next topic. For those of you who openly admit to using
it, or those who swear they don't but toss it in during the middle of the
night in a thunderstorm while the wind and the hounds are howling out
doors.....this thread is for you.

My son found this recipe. LOVES it.

Chicken Pamesan w/Rice

you will need:
2 lbs. boneless skinless chicken breasts
1 cup shredded parm
3-4 pats of butter
1 cup long grain rice (NOT minute or quick rice)
1 cup milk
1 envelope onion soup mix
2 cans of cream of something soup...does not have to be the same...(the best
one of these concoctions I made with a cream of zucchini flower I bought at
a hispanic market), can be cream of mushroom, cream of celery, cream of
broccoli, etc.
As an option you may want to add:
1 cup of chopped onion
1 cup of chopped celery

Mix rice, powdered soup, two cans of soup and cup of milk together (if you
are using chopped veggies, mix them in here as well). Put in bottom of a
crock pot. Top with chicken (do not stir in), sprinkle with the cheese and
dot with butter. Cook on high for approx. six hours. The rice will take on
a creamy texture, the chicken will absorb the flavoring and the rice mixture
will brown and take on a crust around the bottom of crock (dark golden
brown, not burnt)......the boy child will eat the entire crock full if I let
him.

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

[jmcquown[_2_]]

"Virginia Tadrzynski" > wrote in message
...
> 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.
>
> For those of you 'purists' who actually DON'T use it, please avert your
> eyes and move on to the next topic. For those of you who openly admit to
> using it, or those who swear they don't but toss it in during the middle
> of the night in a thunderstorm while the wind and the hounds are howling
> out doors.....this thread is for you.
>
> My son found this recipe. LOVES it.
>
> Chicken Pamesan w/Rice
>
> you will need:
> 2 lbs. boneless skinless chicken breasts
> 1 cup shredded parm
> 3-4 pats of butter
> 1 cup long grain rice (NOT minute or quick rice)
> 1 cup milk
> 1 envelope onion soup mix
> 2 cans of cream of something soup...does not have to be the same...(the
> best one of these concoctions I made with a cream of zucchini flower I
> bought at a hispanic market), can be cream of mushroom, cream of celery,
> cream of broccoli, etc.
> As an option you may want to add:
> 1 cup of chopped onion
> 1 cup of chopped celery
>
> Mix rice, powdered soup, two cans of soup and cup of milk together (if you
> are using chopped veggies, mix them in here as well). Put in bottom of a
> crock pot. Top with chicken (do not stir in), sprinkle with the cheese and
> dot with butter. Cook on high for approx. six hours. The rice will take
> on a creamy texture, the chicken will absorb the flavoring and the rice
> mixture will brown and take on a crust around the bottom of crock (dark
> golden brown, not burnt)......the boy child will eat the entire crock full
> if I let him.
>
> 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
>

Creamed Chicken on Biscuits

Mom hated to cook so she started using cream of chicken soup rather than a
thick white sauce. Another cheat: she used Bisquik

Boil 2 lbs. chicken breast halves in water to cover. Throw in a couple of
bay leaves and peppercorns. Remove the chicken to a platter to cool, then
debone it and add the meat back to the pot with the broth. Stir in 2 cans
cream of chicken soup and 2 cans of milk. Bring to a boil, then cover and
simmer about 20 minutes. Spoon creamed chicken over hot crumbled biscuits.

Jill

[ImStillMags]

On Jun 4, 6:57*am, "Virginia Tadrzynski" > wrote:
* Go! Start your soup postings.
> -ginny


I still make a pot roast recipe I've been making for 30 years.

Use your heavy cast iron dutch oven, LeCruset, etc....best pot for a
pot roast. Heat the pot and some
olive oil till almost smoking.
Rub lots of pepper and a bit of salt into aChuck roast - brown of
well. Set aside.
Deglaze the pot with about a cup or so of red wine and scrape up all
the goody bits.
Add two sliced onons and put the pot roast back on top.
Sprinkle over an envelope of Liption Onion soup mix.
Add enough beef stock/broth to almost cover the roast. Bring to a
boil.
Put the lid on (if it doesn't fit good and tight use foil under the
lid) turn down to simmer and let the
roast simmer for a couple of hours till fall apart tender.

Remove roast to platter and boil the liquid to reduce a bit.
Add a can of cream of mushroom soup to the liquid and whisk or mix
till completely incorporated, this is
your gravy.

Still makes the best pot roast ever.

If you want to put vegetables in your pot roast add them the last 30
minutes or so and remove them
when you take the roast out before you make your gravy.

I serve this with rice or mashed potatoes.
Leftovers don't last and make great open faced hot roast beef
sandwiches.

[Mark Thorson]

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.

My recipe for creamed spinach calls for one block
of frozen spinach and one can of generic store brand
cream of chicken soup. Do not use Campbell's for this,
because since they changed the recipe a few years ago
it makes horrible creamed spinach. The generic store
brands are imitations of the old recipe for Campbell's,
so they work fine for this.

In a saucepan over low heat, thaw out the spinach.
Flip it over a few times. When it's thawed enough
that you can break it up with a fork, do so.
When it's completely thawed, mix in the can of soup.
When it's hot, serve.

[Kalmia]

On Jun 4, 9:57*am, "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.
>
> For those of you 'purists' who actually DON'T use it, please avert your eyes
> and move on to the next topic. *For those of you who openly admit to using
> it, or those who swear they don't but toss it in during the middle of the
> night in a thunderstorm while the wind and the hounds are howling out
> doors.....this thread is for you.
>
> My son found this recipe. * LOVES it.
>
> Chicken Pamesan w/Rice
>
> you will need:
> 2 lbs. boneless skinless chicken breasts
> 1 cup shredded parm
> 3-4 pats of butter
> 1 cup long grain rice (NOT minute or quick rice)
> 1 cup milk
> 1 envelope onion soup mix
> 2 cans of cream of something soup...does not have to be the same...(the best
> one of these concoctions I made with a cream of zucchini flower I bought at
> a hispanic market), can be cream of mushroom, cream of celery, cream of
> broccoli, etc.
> As an option you may want to add:
> 1 cup of chopped onion
> 1 cup of chopped celery
>
> Mix rice, powdered soup, two cans of soup and cup of milk together (if you
> are using chopped veggies, mix them in here as well). Put in bottom of a
> crock pot. Top with chicken (do not stir in), sprinkle with the cheese and
> dot with butter. *Cook on high for approx. six hours. *The rice will take on
> a creamy texture, the chicken will absorb the flavoring and the rice mixture
> will brown and take on a crust around the bottom of crock (dark golden
> brown, not burnt)......the boy child will eat the entire crock full if I let
> him.
>
> 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

Purists, don't read.

My better half makes an onion soup using 2 cans of Campbells concomme.

I keep a can of tomato soup on hand for winter days I'm feeling
sick, and nothing else seems to be easier or tastier. Brings me back
to the fifth grade when I'd come home every day for lunch (Yes, we had
neighborhood schools back then) and have a can of tomato soup with
milk.

I make a quickie shepherd pie using a can of vegetable soup when I"m
feeling lazy.

[Dimitri]

"Virginia Tadrzynski" > wrote in message
...
> 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.
>
> For those of you 'purists' who actually DON'T use it, please avert your
> eyes and move on to the next topic. For those of you who openly admit to
> using it, or those who swear they don't but toss it in during the middle
> of the night in a thunderstorm while the wind and the hounds are howling
> out doors.....this thread is for you.

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

[Dora]

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.

Dora

[gloria.p]

Dimitri wrote:
> "Virginia Tadrzynski" > wrote in message

>>
>> For those of you 'purists' who actually DON'T use it, please avert
>> your eyes and move on to the next topic.
>
> 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
>
>


I haven't had dry soup mixes at home for over 20 years but I do
use canned cream soups for a quick creamed tuna (mushroom or celery)
and for that shredded/hashbrown potato casserole (with cream cheese,
chicken or mushroom soups.) I do leave out the 1/4lb of butter
the original recipe calls for and use the lower fat version of the
soups. I doesn't make much difference at all. I usually strain out the
small chuinks of chicken (or whatever it is in there) before combining.

gloria p

[Ms P]

"Virginia Tadrzynski" > wrote in message
...
> 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.
>
> 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


I make this once or twice a winter.

Chicken and rice

2 to 4 pieces of skinless chicken
1 cup uncooked rice
1 can cream of chicken soup
2 cups of water
a tsp or so of dry basil
a sprinkle of onion powder
half a tsp of salt

I don't actually measure the basil, onion powder or salt. I just dump it in
my hand until it looks like the right amount.

Dump everything except chicken into a 2 quart casserole and stir until it's
fairly well blended. Add the chicken, cover and bake at 350° for 1.5 hours,
stirring every 30 minutes.

Crock pot meat

Mix one can of cream of something soup with one package of Lipton onion
something soup. Cream of celery or cream of onion with Lipton
onion-mushroom soup is pretty good.

Smear over pork steaks or beef chuck or round steaks, layering in a crock
pot as you go. Cook on low 6 to 8 hours.



Ms P

[Michel Boucher[_3_]]

"Virginia Tadrzynski" > wrote in
:

> 'purists'

Purist no, food snob yes ;-)

^---tongue-in-cheek statement (not to be taken literally)

Actually, it's just common sense. It takes just a few more minutes
to make a proper sauce (which tastes better) than it does to open a
can, and there is also the fact that canned soups contain an
inordinate amount of salt.

--

"When a government starts to cancel dissent or avoid dissent
is frankly when it's rapidly losing its moral authority to
govern."

Stephen Harper, 18 April 2005

[Steve Freides[_2_]]

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-

[Charlotte L. Blackmer[_2_]]

In article >,
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.
>
>For those of you 'purists' who actually DON'T use it, please avert your eyes
>and move on to the next topic. For those of you who openly admit to using
>it, or those who swear they don't but toss it in during the middle of the
>night in a thunderstorm while the wind and the hounds are howling out
>doors.....this thread is for you.

My "canned soup" supplies a

progresso chicken rotini - emergency cold supply
lentil soup (progresso's or similar) - earthquake
swanson's less sodium chicken broth - for cooking
swanson's vegetable broth - ditto
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 .

I always get the less-salt kind because otherwise, yow. I can't eat
Campbell's chicken noodle, the "I got it when I was sick" soup of my
childhood, because GAAAH TOO MUCH SALT.

Charlotte
--

[Christine Dabney]

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

[sf[_9_]]

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

> 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.

Central Valley? Is your new assignment there?

--
Forget the health food. I need all the preservatives I can get.

[Steve Pope]

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

Does that count as a recipe?


Steve

[Christine Dabney]

On Fri, 04 Jun 2010 10:38:51 -0700, sf > wrote:

>On Fri, 04 Jun 2010 11:33:02 -0600, Christine Dabney
> wrote:
>
>> 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.
>
>Central Valley? Is your new assignment there?

Yes. I will be in Bakersfield until late September. Not the best, I
know, but I need to work AND it IS California. Farmers markets are
there, and I am looking forward to that. I will be coming up to the
bay area on occasion but it won't be that often unless someone can put
me up overnight. I will be closer to the L.A. area, and they have the
fabulous Santa Monica farmers market. And Surfas...the toy store for
cooks.

So, got a recipe for tuna noodle casserole?

Christine

[Chemo the Clown]

On Jun 4, 6:57*am, "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.


Here's my version of creamy tomato soup.

1 can of tomato soup
1 can opener
1 pat of butter
crackers

open can of tomato soup with can opener
pour into sauce pan
add some water
heat

pour into bowl
add pat of butter and crackers

eat.

Well, you asked!!

[Janet]

"Ranée at Arabian Knits" > wrote in
message


Ranee, you and I are supposed to keep our thoughts to ourselves on this one.
<G>

[aem]

On Jun 4, 6:57 am, "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....
> ....
> 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

An answer and a question. No, I haven't used any of those canned
condensed soups since I learned how to make a sauce decades ago. It's
just so easy to produce your own customized good result rather than
that everything-tastes-the-same Campbell's type product. Before I
learned sauces and gravies I made "bachelor pork chops" with the COM
can. But I do confess to using the dry potato soup mix made by Bear
Creek. It only requires water, and you can add clams or ham or corn or
peas or whatever you like. It's a good thing to have in the larder.

There are packaged soups that are good as soups, though. One in
particular is Trader Joe's roasted red pepper soup. Quite tasty by
itself and even better, imho, with a dollop of sour cream. My
question is, how can I use this boxed soup in a recipe to get that
nice taste into some other dish(es)? -aem

[Dimitri]

"Christine Dabney" > wrote in message
...
> On Fri, 04 Jun 2010 10:38:51 -0700, sf > wrote:
>
>>On Fri, 04 Jun 2010 11:33:02 -0600, Christine Dabney
> wrote:
>>
>>> 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.
>>
>>Central Valley? Is your new assignment there?
>
> Yes. I will be in Bakersfield until late September. Not the best, I
> know, but I need to work AND it IS California. Farmers markets are
> there, and I am looking forward to that. I will be coming up to the
> bay area on occasion but it won't be that often unless someone can put
> me up overnight. I will be closer to the L.A. area, and they have the
> fabulous Santa Monica farmers market. And Surfas...the toy store for
> cooks.
>
> So, got a recipe for tuna noodle casserole?
>
> Christine


BAKERSFIELD = BASQUE food & restaurants.

Dimitri

[Dimitri]

"Chemo the Clown" > wrote in message
...
On Jun 4, 6:57 am, "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.


Here's my version of creamy tomato soup.

1 can of tomato soup
1 can opener
1 pat of butter
crackers

open can of tomato soup with can opener
pour into sauce pan
add some water
heat

pour into bowl
add pat of butter and crackers

eat.

Well, you asked!!


Try a dollop of sour cream (someone told me I've never done it. ) ;-)

Dimitri

[Goomba[_2_]]

Christine Dabney wrote:

> Yes. I will be in Bakersfield until late September. Not the best, I
> know, but I need to work AND it IS California. Farmers markets are
> there, and I am looking forward to that. I will be coming up to the
> bay area on occasion but it won't be that often unless someone can put
> me up overnight. I will be closer to the L.A. area, and they have the
> fabulous Santa Monica farmers market. And Surfas...the toy store for
> cooks.


Oooh... You'll be near Ridgecrest. I had friends at the naval station
there and came to visit once. Lake Isabella is very nice. I hope you'll
enjoy it too.

[Chemo the Clown]

On Jun 4, 11:59*am, "Dimitri" > wrote:
> "Chemo the Clown" > wrote in ...
> On Jun 4, 6:57 am, "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.
>
> Here's my version of creamy tomato soup.
>
> 1 can of tomato soup
> 1 can opener
> 1 pat of butter
> crackers
>
> open can of tomato soup with can opener
> pour into sauce pan
> add some water
> heat
>
> pour into bowl
> add pat of butter and crackers
>
> eat.
>
> Well, you asked!!
>
> Try a dollop of sour cream (someone told me I've never done it. ) ;-)
>
> Dimitri

Along the same line...try a good dollop of cottage cheese with chili.
Yummy!

[sf[_9_]]

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.

--
Forget the health food. I need all the preservatives I can get.

[Virginia Tadrzynski[_2_]]

"Christine Dabney" > wrote in message
...
> On Fri, 4 Jun 2010 17:05:26 +0000 (UTC),
> (Charlotte L. Blackmer) wrote:
>
snip
> 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


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

[Virginia Tadrzynski[_2_]]

"Dimitri" > wrote in message
...
> "Chemo the Clown" > wrote in message
> ...
> On Jun 4, 6:57 am, "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.
>
>
> Here's my version of creamy tomato soup.
>
> 1 can of tomato soup
> 1 can opener
> 1 pat of butter
> crackers
>
> open can of tomato soup with can opener
> pour into sauce pan
> add some water
> heat
>
> pour into bowl
> add pat of butter and crackers
>
> eat.
>
> Well, you asked!!
>
>
> Try a dollop of sour cream (someone told me I've never done it. ) ;-)
>
> Dimitri

live large, D! Put some goldfish crackers in it rather than saltines.
-g

[Christine Dabney]

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

[news]

"Virginia Tadrzynski" > wrote in message
...
> 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.
>
> For those of you 'purists' who actually DON'T use it, please avert your
> eyes and move on to the next topic. For those of you who openly admit to
> using it, or those who swear they don't but toss it in during the middle
> of the night in a thunderstorm while the wind and the hounds are howling
> out doors.....this thread is for you.
>
> My son found this recipe. LOVES it.
>
> Chicken Pamesan w/Rice
>
> you will need:
> 2 lbs. boneless skinless chicken breasts
> 1 cup shredded parm
> 3-4 pats of butter
> 1 cup long grain rice (NOT minute or quick rice)
> 1 cup milk
> 1 envelope onion soup mix
> 2 cans of cream of something soup...does not have to be the same...(the
> best one of these concoctions I made with a cream of zucchini flower I
> bought at a hispanic market), can be cream of mushroom, cream of celery,
> cream of broccoli, etc.
> As an option you may want to add:
> 1 cup of chopped onion
> 1 cup of chopped celery
>
> Mix rice, powdered soup, two cans of soup and cup of milk together (if you
> are using chopped veggies, mix them in here as well). Put in bottom of a
> crock pot. Top with chicken (do not stir in), sprinkle with the cheese and
> dot with butter. Cook on high for approx. six hours. The rice will take
> on a creamy texture, the chicken will absorb the flavoring and the rice
> mixture will brown and take on a crust around the bottom of crock (dark
> golden brown, not burnt)......the boy child will eat the entire crock full
> if I let him.
>
> 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

Halupki wouldn't be right without a can of tomato soup thinned with a little
water poured over it before baking!

[Tara]

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.

My unsuspecting children eat up canned vegetable ABC soup and grilled
cheese sandwiches when they are cold and shivering after swimming.

Tara

[gloria.p]

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.)

gloria p

[Food Snob®[_2_]]

On Jun 4, 9:20*am, "jmcquown" > wrote:
> "Virginia Tadrzynski" > wrote in message
>
> ...
>
>
>
>
>
> > 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.
>
> > For those of you 'purists' who actually DON'T use it, please avert your
> > eyes and move on to the next topic. *For those of you who openly admit to
> > using it, or those who swear they don't but toss it in during the middle
> > of the night in a thunderstorm while the wind and the hounds are howling
> > out doors.....this thread is for you.
>
> > My son found this recipe. * LOVES it.
>
> > Chicken Pamesan w/Rice
>
> > you will need:
> > 2 lbs. boneless skinless chicken breasts
> > 1 cup shredded parm
> > 3-4 pats of butter
> > 1 cup long grain rice (NOT minute or quick rice)
> > 1 cup milk
> > 1 envelope onion soup mix
> > 2 cans of cream of something soup...does not have to be the same...(the
> > best one of these concoctions I made with a cream of zucchini flower I
> > bought at a hispanic market), can be cream of mushroom, cream of celery,
> > cream of broccoli, etc.
> > As an option you may want to add:
> > 1 cup of chopped onion
> > 1 cup of chopped celery
>
> > Mix rice, powdered soup, two cans of soup and cup of milk together (if you
> > are using chopped veggies, mix them in here as well). Put in bottom of a
> > crock pot. Top with chicken (do not stir in), sprinkle with the cheese and
> > dot with butter. *Cook on high for approx. six hours. *The rice will take
> > on a creamy texture, the chicken will absorb the flavoring and the rice
> > mixture will brown and take on a crust around the bottom of crock (dark
> > golden brown, not burnt)......the boy child will eat the entire crock full
> > if I let him.
>
> > 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
>
> Creamed Chicken on Biscuits
>
> 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

[Food Snob®[_2_]]

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

[Food Snob®[_2_]]

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.
>
> Tara

--Bryan

[Food Snob®[_2_]]

On Jun 4, 2:55*pm, 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.
>
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.

Husband [upon arriving home in the evening]: Hi, honey. What's for
dinner?
Wife: Tuna noodle casserole.
Husband: You know, it's been a long time since I've taken you out to
a nice restaurant.

--Bryan

[Food Snob®[_2_]]

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

[Food Snob®[_2_]]

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.
>
> Steve

--Bryan

[Food Snob®[_2_]]

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

[ImStillMags]

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.

[Steve Pope]

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...

S.

[Ms P]

"Tara" > wrote in message
...
> 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.
>
> My unsuspecting children eat up canned vegetable ABC soup and grilled
> cheese sandwiches when they are cold and shivering after swimming.
>
> Tara

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.

Ms P