I wanted a roast but as a single person I can only eat it as is for so
long. I needed to do something with the roast leftovers and the gravy
today so I made a casserole.

I cut the roast (already cut into thin slices as it was a top round)
into small cubes and put on the bottom of a casserole dish. I
caramelized some onions and put them on top of the beef. Covered the
whole thing with the leftover gravy and put Grands biscuits on top and
baked. The bottom of the biscuits were a little doughy so when I do
this again, because it is a do-over, I'll bake the biscuits per the
package for most of the time, then transfer them to the top of the
casserole after the gravy starts bubbling. It was delicious. The
onions really made the dish. It was sort of like a hot roast beef sandwich.

Even though this picture doesn't show it, there was a lot of beef and
onion in there.
http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Thursday, December 11, 2014 12:58:48 AM UTC-6, Cheryl wrote:
>
> I wanted a roast but as a single person I can only eat it as is for so
> long. I needed to do something with the roast leftovers and the gravy
> today so I made a casserole.
>
> Even though this picture doesn't show it, there was a lot of beef and
> onion in there.
> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>
> --
> ღ.¸¸.œ«*¨`*œ¶
> Cheryl
>
>
Oh, that does look good; nicely browned biscuits! Would a vegetable beef soup have been an option, too? Just throwing out ideas.

" > wrote in
:

> On Thursday, December 11, 2014 12:58:48 AM UTC-6, Cheryl wrote:
>>
>> I wanted a roast but as a single person I can only eat it as is for
>> so long. I needed to do something with the roast leftovers and the
>> gravy today so I made a casserole.
>>
>> Even though this picture doesn't show it, there was a lot of beef and
>> onion in there.
>> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>>
>> --
>> ღ.¸¸.œ«*¨`*œ¶
>> Cheryl
>>
>>
> Oh, that does look good; nicely browned biscuits! Would a vegetable
> beef soup have been an option, too? Just throwing out ideas.
>

I'm a single person, too, and I just made a two rib standing roast to
practice before hosting my kids on Christmas Eve, so there were a LOT of
leftovers. The leftovers have been going in a lot of different directions,
but one of my favorites was roast beef hash. Small diced potatoes, small
cubed beef, diced green pepper and onions, a clove of finely chopped
garlic, all fried in cooking oil. I did the potatoes first to give them a
chance to cook through, then added the beef and veggies and cooked until
the peppers and onions were just starting to brown. Topped the whole thing
with a couple of fried eggs. Very nice breakfast.

On 12/11/2014 1:58 AM, Cheryl wrote:
> I wanted a roast but as a single person I can only eat it as is for so
> long. I needed to do something with the roast leftovers and the gravy
> today so I made a casserole.
>
> I cut the roast (already cut into thin slices as it was a top round)
> into small cubes and put on the bottom of a casserole dish. I
> caramelized some onions and put them on top of the beef. Covered the
> whole thing with the leftover gravy and put Grands biscuits on top and
> baked. The bottom of the biscuits were a little doughy so when I do
> this again, because it is a do-over, I'll bake the biscuits per the
> package for most of the time, then transfer them to the top of the
> casserole after the gravy starts bubbling. It was delicious. The
> onions really made the dish. It was sort of like a hot roast beef
> sandwich.
>
> Even though this picture doesn't show it, there was a lot of beef and
> onion in there.
> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>
Sounds good! I've done something similar with leftover roast beef.

Jill

"Cheryl" > wrote in message
eb.com...
> I wanted a roast but as a single person I can only eat it as is for so
> long. I needed to do something with the roast leftovers and the gravy
> today so I made a casserole.
>
> I cut the roast (already cut into thin slices as it was a top round) into
> small cubes and put on the bottom of a casserole dish. I caramelized some
> onions and put them on top of the beef. Covered the whole thing with the
> leftover gravy and put Grands biscuits on top and baked. The bottom of
> the biscuits were a little doughy so when I do this again, because it is a
> do-over, I'll bake the biscuits per the package for most of the time, then
> transfer them to the top of the casserole after the gravy starts bubbling.
> It was delicious. The onions really made the dish. It was sort of like a
> hot roast beef sandwich.
>
> Even though this picture doesn't show it, there was a lot of beef and
> onion in there.
> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk

Yummmm! No need for leftovers, I will come and help you eat it)


--
http://www.helpforheroes.org.uk/shop/

"Alan Holbrook" > wrote in message
. 130...
> " > wrote in
> :
>
>> On Thursday, December 11, 2014 12:58:48 AM UTC-6, Cheryl wrote:
>>>
>>> I wanted a roast but as a single person I can only eat it as is for
>>> so long. I needed to do something with the roast leftovers and the
>>> gravy today so I made a casserole.
>>>
>>> Even though this picture doesn't show it, there was a lot of beef and
>>> onion in there.
>>> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>>>
>>> --
>>> ღ.¸¸.œ«*¨`*œ¶
>>> Cheryl
>>>
>>>
>> Oh, that does look good; nicely browned biscuits! Would a vegetable
>> beef soup have been an option, too? Just throwing out ideas.
>>
>
> I'm a single person, too, and I just made a two rib standing roast to
> practice before hosting my kids on Christmas Eve, so there were a LOT of
> leftovers. The leftovers have been going in a lot of different
> directions,
> but one of my favorites was roast beef hash. Small diced potatoes, small
> cubed beef, diced green pepper and onions, a clove of finely chopped
> garlic, all fried in cooking oil. I did the potatoes first to give them a
> chance to cook through, then added the beef and veggies and cooked until
> the peppers and onions were just starting to brown. Topped the whole
> thing
> with a couple of fried eggs. Very nice breakfast.

That sounds very good! That is my idea of a 'hash'! Last week I followed
a recipe for corned beef hash. Now remember our corned beef is canned
The recipe was for onions, corned been and baked beans mixed through with
mashed potato on top!!! (( I won't be making that again.



--
http://www.helpforheroes.org.uk/shop/

On 12/11/2014 6:19 AM, Ophelia wrote:
>
>
> "Alan Holbrook" > wrote in message
> . 130...
>> " > wrote in
>> :
>>
>>> On Thursday, December 11, 2014 12:58:48 AM UTC-6, Cheryl wrote:
>>>>
>>>> I wanted a roast but as a single person I can only eat it as is for
>>>> so long. I needed to do something with the roast leftovers and the
>>>> gravy today so I made a casserole.
>>>>
>>>> Even though this picture doesn't show it, there was a lot of beef and
>>>> onion in there.
>>>> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>>>>
>>>> --
>>>> ღ.¸¸.œ«*¨`*œ¶
>>>> Cheryl
>>>>
>>>>
>>> Oh, that does look good; nicely browned biscuits! Would a vegetable
>>> beef soup have been an option, too? Just throwing out ideas.
>>>
>>
>> I'm a single person, too, and I just made a two rib standing roast to
>> practice before hosting my kids on Christmas Eve, so there were a LOT of
>> leftovers. The leftovers have been going in a lot of different
>> directions,
>> but one of my favorites was roast beef hash. Small diced potatoes, small
>> cubed beef, diced green pepper and onions, a clove of finely chopped
>> garlic, all fried in cooking oil. I did the potatoes first to give
>> them a
>> chance to cook through, then added the beef and veggies and cooked until
>> the peppers and onions were just starting to brown. Topped the whole
>> thing
>> with a couple of fried eggs. Very nice breakfast.
>
> That sounds very good! That is my idea of a 'hash'! Last week I
> followed a recipe for corned beef hash. Now remember our corned beef is
> canned The recipe was for onions, corned been and baked beans mixed
> through with mashed potato on top!!! (( I won't be making that again.
>
>
>
Oh dear. Baked beans and mashed potato? No wonder you won't be making
that again.

Jill

On 12/11/2014 1:58 AM, Cheryl wrote:
> I wanted a roast but as a single person I can only eat it as is for so
> long. I needed to do something with the roast leftovers and the gravy
> today so I made a casserole.
>
> I cut the roast (already cut into thin slices as it was a top round)
> into small cubes and put on the bottom of a casserole dish. I
> caramelized some onions and put them on top of the beef. Covered the
> whole thing with the leftover gravy and put Grands biscuits on top and
> baked. The bottom of the biscuits were a little doughy so when I do
> this again, because it is a do-over, I'll bake the biscuits per the
> package for most of the time, then transfer them to the top of the
> casserole after the gravy starts bubbling. It was delicious. The
> onions really made the dish. It was sort of like a hot roast beef
> sandwich.
>
> Even though this picture doesn't show it, there was a lot of beef and
> onion in there.
> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>
That reminded me of Beef Miroton. I prefer the recipes that place the
beef on slices of potato, for example
http://www.food.com/recipe/beef-miroton-366622

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

- show quoted text -
Oh dear. Baked beans and mashed potato? No wonder you won't be making
that again.

Jill

*^*^*^*^*^*

When the boys were young, I made a recipe thus: mix a can of condensed tomato soup, not diluted
with about two cups of cooked GREEN beans and one pound of cooked ground beef, stirred until
all broken up and then top with a thick layer of mashed potatoes. Bake at 350 for 30 minutes.
It was surprisingly tasty.

N.

On 12/11/2014 9:06 AM, Nancy2 wrote:
> - show quoted text -
> Oh dear. Baked beans and mashed potato? No wonder you won't be making
> that again.
>
> Jill
>
> *^*^*^*^*^*
>
> When the boys were young, I made a recipe thus: mix a can of condensed tomato soup, not diluted
> with about two cups of cooked GREEN beans and one pound of cooked ground beef, stirred until
> all broken up and then top with a thick layer of mashed potatoes. Bake at 350 for 30 minutes.
> It was surprisingly tasty.
>
> N.
>
It probably was tasty. But it in no way resembles roast beef hash.
Neither did what Ophelia made with the baked beans.

Jill

Cheryl wrote:
> I wanted a roast but as a single person I can only eat it as is for so
> long. I needed to do something with the roast leftovers and the gravy
> today so I made a casserole.
>
> I cut the roast (already cut into thin slices as it was a top round)
> into small cubes and put on the bottom of a casserole dish. I
> caramelized some onions and put them on top of the beef. Covered the
> whole thing with the leftover gravy and put Grands biscuits on top and
> baked. The bottom of the biscuits were a little doughy so when I do
> this again, because it is a do-over, I'll bake the biscuits per the
> package for most of the time, then transfer them to the top of the
> casserole after the gravy starts bubbling. It was delicious. The
> onions really made the dish. It was sort of like a hot roast beef
> sandwich.
> Even though this picture doesn't show it, there was a lot of beef and
> onion in there.
> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk

Sounds great. Frozen phyllo dough can be kept around for this use, too.
The easy way would be bread crumbs. You could also use a pre-made pie
shell on the bottom. How can you go wrong with, as you say, a hot
roast beef sandwich? I am now _hungry_....

Carmelized onions might just be my favorite food. We now make a batch
regularly just to have them, ready to use, in a container in the
refrigerator.

-S-

"James Silverton" > wrote in message
...
> On 12/11/2014 1:58 AM, Cheryl wrote:
>> I wanted a roast but as a single person I can only eat it as is for so
>> long. I needed to do something with the roast leftovers and the gravy
>> today so I made a casserole.
>>
>> I cut the roast (already cut into thin slices as it was a top round)
>> into small cubes and put on the bottom of a casserole dish. I
>> caramelized some onions and put them on top of the beef. Covered the
>> whole thing with the leftover gravy and put Grands biscuits on top and
>> baked. The bottom of the biscuits were a little doughy so when I do
>> this again, because it is a do-over, I'll bake the biscuits per the
>> package for most of the time, then transfer them to the top of the
>> casserole after the gravy starts bubbling. It was delicious. The
>> onions really made the dish. It was sort of like a hot roast beef
>> sandwich.
>>
>> Even though this picture doesn't show it, there was a lot of beef and
>> onion in there.
>> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>>
> That reminded me of Beef Miroton. I prefer the recipes that place the beef
> on slices of potato, for example
> http://www.food.com/recipe/beef-miroton-366622

I will give that a try, thanks
--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Thu, 11 Dec 2014 06:06:56 -0800 (PST), Nancy2
> > wrote:
>
>>- show quoted text -
>>Oh dear. Baked beans and mashed potato? No wonder you won't be making
>>that again.
>>
>>Jill
>>
>>*^*^*^*^*^*
>>
>>When the boys were young, I made a recipe thus: mix a can of condensed
>>tomato soup, not diluted
>>with about two cups of cooked GREEN beans and one pound of cooked ground
>>beef, stirred until
>>all broken up and then top with a thick layer of mashed potatoes. Bake at
>>350 for 30 minutes.
>>It was surprisingly tasty.
>>
>>N.
>
> It was what was handy, I used to do ground beef, stirred, a little
> onion, can of Campbells condensed alphabet veggie soup and bake in
> oven til bubbly. Served over mashed spuds. Even today mine will ask
> to come and have that Actually they don't notice but I do,
> Campbells do not make that exact soup anymore, it's been healthyed up
> or something

I have never used soup in recipes. I often see a recipe I fancy but when I
look into it, it has soup and it puts me off.

Do you use soup in many dishes?


--
http://www.helpforheroes.org.uk/shop/

On 12/11/2014 10:00 AM, wrote:
> On Thu, 11 Dec 2014 06:06:56 -0800 (PST), Nancy2
> > wrote:
>
>> - show quoted text -
>> Oh dear. Baked beans and mashed potato? No wonder you won't be making
>> that again.
>>
>> Jill
>>
>> *^*^*^*^*^*
>>
>> When the boys were young, I made a recipe thus: mix a can of condensed tomato soup, not diluted
>> with about two cups of cooked GREEN beans and one pound of cooked ground beef, stirred until
>> all broken up and then top with a thick layer of mashed potatoes. Bake at 350 for 30 minutes.
>> It was surprisingly tasty.
>>
>> N.
>
> It was what was handy, I used to do ground beef, stirred, a little
> onion, can of Campbells condensed alphabet veggie soup and bake in
> oven til bubbly. Served over mashed spuds. Even today mine will ask
> to come and have that Actually they don't notice but I do,
> Campbells do not make that exact soup anymore, it's been healthyed up
> or something
>
My grandmother and my mother (and occasionally I) cook ground beef &
make a gravy using the drippings and add just little water and lots of
salt & pepper. Served over mashed potatoes. There was no canned soup
involved. It's how they stretched a meal. Quite tasty, too!

Campbell's was at one time a good soup. They've changed it too much
over the years.

Jill

In article >,
says...

> When the boys were young, I made a recipe thus: mix a can of condensed tomato soup, not diluted
> with about two cups of cooked GREEN beans * and one pound of cooked
ground beef, stirred until
> all broken up and then top with a thick layer of mashed potatoes. Bake at 350 for 30 minutes.
> It was surprisingly tasty.

Well, that certainly is a surprise, and in return for reminding me of
my MIL's style of cooking here is one of her terrible recipes;

A panful of boiled drained macaroni
A can of condensed tomato soup, not diluted.
Bacon, chopped up

table spoonful of dried mixed herbs. Ideally, these should be so
ancient that they retain the texture of iron filings.

Add the soup and bacon to the macaroni, stir over heat until the
bacon fat goes rubbery; stir in the iron filings and serve.

* MIL would have made your recipe with her home made salted green
beans, which had always turned grey limp and slippery like slugs.

Janet UK

"Cheryl" > wrote in message
eb.com...
>I wanted a roast but as a single person I can only eat it as is for so
>long. I needed to do something with the roast leftovers and the gravy
>today so I made a casserole.
>
> I cut the roast (already cut into thin slices as it was a top round) into
> small cubes and put on the bottom of a casserole dish. I caramelized some
> onions and put them on top of the beef. Covered the whole thing with the
> leftover gravy and put Grands biscuits on top and baked. The bottom of
> the biscuits were a little doughy so when I do this again, because it is a
> do-over, I'll bake the biscuits per the package for most of the time, then
> transfer them to the top of the casserole after the gravy starts bubbling.
> It was delicious. The onions really made the dish. It was sort of like a
> hot roast beef sandwich.
>
> Even though this picture doesn't show it, there was a lot of beef and
> onion in there.
> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk

That sounds wonderful and looks very good.

Cheri

On Thu, 11 Dec 2014 01:58:40 -0500, Cheryl >
wrote:

>I wanted a roast but as a single person I can only eat it as is for so
>long. I needed to do something with the roast leftovers and the gravy
>today so I made a casserole.
>
>I cut the roast (already cut into thin slices as it was a top round)
>into small cubes and put on the bottom of a casserole dish. I
>caramelized some onions and put them on top of the beef. Covered the
>whole thing with the leftover gravy and put Grands biscuits on top and
>baked. The bottom of the biscuits were a little doughy so when I do
>this again, because it is a do-over, I'll bake the biscuits per the
>package for most of the time, then transfer them to the top of the
>casserole after the gravy starts bubbling. It was delicious. The
>onions really made the dish. It was sort of like a hot roast beef sandwich.
>
>Even though this picture doesn't show it, there was a lot of beef and
>onion in there.
>http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk

It looks wonderful and sounds delicious. That's something I'd like to
try.

koko

--

Food is our common ground, a universal experience
James Beard

On Thu, 11 Dec 2014 06:06:56 -0800 (PST), Nancy2
> wrote:

>- show quoted text -
>Oh dear. Baked beans and mashed potato? No wonder you won't be making
>that again.
>
>Jill
>
>*^*^*^*^*^*
>
>When the boys were young, I made a recipe thus: mix a can of condensed tomato soup, not diluted
>with about two cups of cooked GREEN beans and one pound of cooked ground beef, stirred until
>all broken up and then top with a thick layer of mashed potatoes. Bake at 350 for 30 minutes.
>It was surprisingly tasty.
>
>N.

Tomato and green beans go wonderfully together, I can see where this
would be tasty.

koko

--

Food is our common ground, a universal experience
James Beard

"l not -l" > wrote in message
web.com...
>
> On 11-Dec-2014, Cheryl > wrote:
>
>> I wanted a roast but as a single person I can only eat it as is for so
>> long. I needed to do something with the roast leftovers and the gravy
>> today so I made a casserole.
>>
>> I cut the roast (already cut into thin slices as it was a top round)
>> into small cubes and put on the bottom of a casserole dish. I
>> caramelized some onions and put them on top of the beef. Covered the
>> whole thing with the leftover gravy and put Grands biscuits on top and
>> baked. The bottom of the biscuits were a little doughy so when I do
>> this again, because it is a do-over, I'll bake the biscuits per the
>> package for most of the time, then transfer them to the top of the
>> casserole after the gravy starts bubbling. It was delicious. The
>> onions really made the dish. It was sort of like a hot roast beef
>> sandwich.
>>
>> Even though this picture doesn't show it, there was a lot of beef and
>> onion in there.
>> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>
> I have done similar, only with puff pastry rather than biscuits. The puff
> pastry makes for a lighter dish; the puff pastry is not as dense and
> reduces
> total carbs (important in my meal plans).

Have you thought of making rough puff pastry yourself? It is very easy.
Not nearly so fussy as puff pastry.


--
http://www.helpforheroes.org.uk/shop/

On Thu, 11 Dec 2014 01:58:40 -0500, Cheryl >
wrote:

>I wanted a roast but as a single person I can only eat it as is for so
>long. I needed to do something with the roast leftovers and the gravy
>today so I made a casserole.
>
>I cut the roast (already cut into thin slices as it was a top round)
>into small cubes and put on the bottom of a casserole dish. I
>caramelized some onions and put them on top of the beef. Covered the
>whole thing with the leftover gravy and put Grands biscuits on top and
>baked. The bottom of the biscuits were a little doughy so when I do
>this again, because it is a do-over, I'll bake the biscuits per the
>package for most of the time, then transfer them to the top of the
>casserole after the gravy starts bubbling. It was delicious. The
>onions really made the dish. It was sort of like a hot roast beef sandwich.
>
>Even though this picture doesn't show it, there was a lot of beef and
>onion in there.
>http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk

Nicely presented... now I'd like to see big spoonful plated.
I have a four pound eyeround all seasoned in a roasting pan sitting in
the fridge for tonight's dinner, with big baked spuds... haven't given
much thought to left overs but hash is always good.... gonna add two
more big spuds... not cooked yet:
http://i62.tinypic.com/21cyxyo.jpg
Kitten's snug heated house:
http://i60.tinypic.com/28ausur.jpg
A cold gray day:
http://i61.tinypic.com/w6tkjo.jpg

Ophelia wrote:
>
> "Cheryl" wrote:
> > Even though this picture doesn't show it, there was a lot of beef and
> > onion in there.
> > http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>
> Yummmm! No need for leftovers, I will come and help you eat it)

Not if I get there first! ;! Looks and sounds nice, Cheryl.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Cheryl" wrote:
>> > Even though this picture doesn't show it, there was a lot of beef and
>> > onion in there.
>> > http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>>
>> Yummmm! No need for leftovers, I will come and help you eat it)
>
> Not if I get there first! ;! Looks and sounds nice, Cheryl.

Pah taking advantage because you are nearer ... ;p

--
http://www.helpforheroes.org.uk/shop/

On Thursday, December 11, 2014 10:54:23 AM UTC-5, wrote:
> On Thu, 11 Dec 2014 15:27:45 -0000, "Ophelia"
> > wrote:
>
> >
> >
> > wrote in message
> .. .
> >> On Thu, 11 Dec 2014 06:06:56 -0800 (PST), Nancy2
> >> > wrote:
> >>
> >>>- show quoted text -
> >>>Oh dear. Baked beans and mashed potato? No wonder you won't be making
> >>>that again.
> >>>
> >>>Jill
> >>>
> >>>*^*^*^*^*^*
> >>>
> >>>When the boys were young, I made a recipe thus: mix a can of condensed
> >>>tomato soup, not diluted
> >>>with about two cups of cooked GREEN beans and one pound of cooked ground
> >>>beef, stirred until
> >>>all broken up and then top with a thick layer of mashed potatoes. Bake at
> >>>350 for 30 minutes.
> >>>It was surprisingly tasty.
> >>>
> >>>N.
> >>
> >> It was what was handy, I used to do ground beef, stirred, a little
> >> onion, can of Campbells condensed alphabet veggie soup and bake in
> >> oven til bubbly. Served over mashed spuds. Even today mine will ask
> >> to come and have that Actually they don't notice but I do,
> >> Campbells do not make that exact soup anymore, it's been healthyed up
> >> or something
> >
> >I have never used soup in recipes. I often see a recipe I fancy but when I
> >look into it, it has soup and it puts me off.
> >
> >Do you use soup in many dishes?
>
> Yuck no, it was back when kids were little, we were both working and
> it made a filling, convenient dish, kids liked it. The other one was
> chicken pieces baked in the oven with condensed mushroom soup over it.

Surely you must've also made the old browned pork chops in mushroom soup with rice casserole? For extra fancy, I'd buy the GOLDEN mushroom soup. Man, I thought I was strictly gourmet then.

On Thu, 11 Dec 2014 10:28:48 -0500, jmcquown wrote:

> Campbell's was at one time a good soup. They've changed it too much
> over the years.

I agree. Campbell's chicken noodle, which used to be a comfort food of
mine, now has a strange metallic taste. The tomato soup is too sweet. I
have started buying Progresso soup now and again. While it is overpriced
for what you get, sometimes a grilled cheese and some soup to heat up is
what's for dinner.

I do freeze soup and chili, but sometimes those are gone, and a few cans
of soup on hand are supper insurance for hard days. I need to keep an
eye out for buy-one-get-one sales.

Tara

On Thu, 11 Dec 2014 01:58:40 -0500, Cheryl wrote:


> Even though this picture doesn't show it, there was a lot of beef and
> onion in there. http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>
>
That looks good on a cold day. The biscuits are nice and brown.

Tara

On 2014-12-11 10:28 AM, jmcquown wrote:

> My grandmother and my mother (and occasionally I) cook ground beef &
> make a gravy using the drippings and add just little water and lots of
> salt & pepper. Served over mashed potatoes. There was no canned soup
> involved. It's how they stretched a meal. Quite tasty, too!
>
> Campbell's was at one time a good soup. They've changed it too much
> over the years.
>

I blame Campbells for my lack in interest in soup. We used to come home
for lunch, which was often soup and sandwiches and almost always canned.
My mother was not a soup maker. Campbells was better than the
competition, but it just never rang bells for me. It took a lot of
fresh made soups in restaurants to make me appreciate that soup can be
good. Now I make a batch of soup every week or two.

On 12/11/2014 5:16 PM, Tara wrote:
> On Thu, 11 Dec 2014 10:28:48 -0500, jmcquown wrote:
>
>> Campbell's was at one time a good soup. They've changed it too much
>> over the years.
>
> I agree. Campbell's chicken noodle, which used to be a comfort food of
> mine, now has a strange metallic taste. The tomato soup is too sweet.

The tomato is waaaay too sweet! I used to enjoy a grilled cheese
sandwich and a cup of Campbell's tomato soup. I can't stomach it these
days.

> have started buying Progresso soup now and again. While it is overpriced
> for what you get, sometimes a grilled cheese and some soup to heat up is
> what's for dinner.
>
It's a quick fix, especially if you don't feel well or are just plain tired.

> I do freeze soup and chili, but sometimes those are gone, and a few cans
> of soup on hand are supper insurance for hard days. I need to keep an
> eye out for buy-one-get-one sales.
>
> Tara
>
You can probably find some coupons online.

Jill

On 12/11/2014 5:16 PM, Kalmia wrote:
> On Thursday, December 11, 2014 10:54:23 AM UTC-5, wrote:
>> On Thu, 11 Dec 2014 15:27:45 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> > wrote in message
>>> ...
>>>> On Thu, 11 Dec 2014 06:06:56 -0800 (PST), Nancy2
>>>> > wrote:
>>>>
>>>>> - show quoted text -
>>>>> Oh dear. Baked beans and mashed potato? No wonder you won't be making
>>>>> that again.
>>>>>
>>>>> Jill
>>>>>
>>>>> *^*^*^*^*^*
>>>>>
>>>>> When the boys were young, I made a recipe thus: mix a can of condensed
>>>>> tomato soup, not diluted
>>>>> with about two cups of cooked GREEN beans and one pound of cooked ground
>>>>> beef, stirred until
>>>>> all broken up and then top with a thick layer of mashed potatoes. Bake at
>>>>> 350 for 30 minutes.
>>>>> It was surprisingly tasty.
>>>>>
>>>>> N.
>>>>
>>>> It was what was handy, I used to do ground beef, stirred, a little
>>>> onion, can of Campbells condensed alphabet veggie soup and bake in
>>>> oven til bubbly. Served over mashed spuds. Even today mine will ask
>>>> to come and have that Actually they don't notice but I do,
>>>> Campbells do not make that exact soup anymore, it's been healthyed up
>>>> or something
>>>
>>> I have never used soup in recipes. I often see a recipe I fancy but when I
>>> look into it, it has soup and it puts me off.
>>>
>>> Do you use soup in many dishes?
>>
>> Yuck no, it was back when kids were little, we were both working and
>> it made a filling, convenient dish, kids liked it. The other one was
>> chicken pieces baked in the oven with condensed mushroom soup over it.
>
> Surely you must've also made the old browned pork chops in mushroom soup with rice casserole? For extra fancy, I'd buy the GOLDEN mushroom soup. Man, I thought I was strictly gourmet then.
>
Oh, the golden mushroom was posh! LOL

Jill

On 2014-12-11 5:53 PM, jmcquown wrote:

>> I agree. Campbell's chicken noodle, which used to be a comfort food of
>> mine, now has a strange metallic taste. The tomato soup is too sweet.
>
> The tomato is waaaay too sweet! I used to enjoy a grilled cheese
> sandwich and a cup of Campbell's tomato soup. I can't stomach it these
> days.
>



Was it the soup or your taste buds that changed?


>> have started buying Progresso soup now and again. While it is overpriced
>> for what you get, sometimes a grilled cheese and some soup to heat up is
>> what's for dinner.
>>
> It's a quick fix, especially if you don't feel well or are just plain
> tired.
>
>> I do freeze soup and chili, but sometimes those are gone, and a few cans
>> of soup on hand are supper insurance for hard days. I need to keep an
>> eye out for buy-one-get-one sales.
>>
>> Tara
>>
> You can probably find some coupons online.

There are some premium commercially made soups, but they sure aren't cheap.

On Thu, 11 Dec 2014 17:37:58 -0500, Dave Smith wrote:

> It took a lot of fresh made soups in restaurants to make me appreciate
> that soup can be good.
> Now I make a batch of soup every week or two.

I love soup. I always look for a new soup to try if I eat lunch out.
When I was little, I thought soup and salad was the most ladylike,
sophisticated thing one could order at a restaurant.

Tara

On 2014-12-11 6:25 PM, Tara wrote:
> On Thu, 11 Dec 2014 17:37:58 -0500, Dave Smith wrote:
>
>> It took a lot of fresh made soups in restaurants to make me appreciate
>> that soup can be good.
>> Now I make a batch of soup every week or two.
>
> I love soup. I always look for a new soup to try if I eat lunch out.
> When I was little, I thought soup and salad was the most ladylike,
> sophisticated thing one could order at a restaurant.
>
>

Even if it was canned soup?

On 12/11/2014 6:01 PM, Dave Smith wrote:
> On 2014-12-11 5:53 PM, jmcquown wrote:
>
>>> I agree. Campbell's chicken noodle, which used to be a comfort food of
>>> mine, now has a strange metallic taste. The tomato soup is too sweet.
>>
>> The tomato is waaaay too sweet! I used to enjoy a grilled cheese
>> sandwich and a cup of Campbell's tomato soup. I can't stomach it these
>> days.
>>
>
>
> Was it the soup or your taste buds that changed?
>
Definitely the soup. I've never cared much for sweets so I can taste
the difference in sugar. The old Campbell's tomato wasn't nearly as
sweet as what they've sold in the last decade or so.

>>> have started buying Progresso soup now and again. While it is
>>> overpriced
>>> for what you get, sometimes a grilled cheese and some soup to heat up is
>>> what's for dinner.
>>>
>> It's a quick fix, especially if you don't feel well or are just plain
>> tired.
>>
>>> I do freeze soup and chili, but sometimes those are gone, and a few cans
>>> of soup on hand are supper insurance for hard days. I need to keep an
>>> eye out for buy-one-get-one sales.
>>>
>>> Tara
>>>
>> You can probably find some coupons online.
>
> There are some premium commercially made soups, but they sure aren't cheap.
>
I've seen some so called "artisan" soups which come in cartons/boxes
like shelf-stable milk. I looked at them out of curiosity. They were
very expensive considering you might get 2-1/2 bowls of soup out of
them. I did not consider buying a carton of soup.

Jill

On 12/11/2014 6:14 PM, l not -l wrote:
> On 11-Dec-2014, "Ophelia" > wrote:
>
>>>
>>> I have done similar, only with puff pastry rather than biscuits. The
>>> puff
>>> pastry makes for a lighter dish; the puff pastry is not as dense and
>>> reduces
>>> total carbs (important in my meal plans).
>>
>> Have you thought of making rough puff pastry yourself? It is very easy.
>> Not nearly so fussy as puff pastry.
>
> No, I haven't. It always seemed more effort than I was willing to expend,
> since the frozen sheets have been so quick, easy (not at all fussy) and
> tasty too.
>
I use very little dough so when I need some (phyllo, puff, shells for
mini quiches) these days I just buy it.

Jill

On Thu, 11 Dec 2014 18:47:18 -0500, Dave Smith wrote:

> Even if it was canned soup?

I was four, five, six years old. I wasn't worried about the difference
between canned or homemade. I just wouldn't turn an eye towards the
children's menu. Ladies ate soup and salad.

Tara

Tara wrote:
>
>Campbell's chicken noodle, which used to be a comfort food of
>mine, now has a strange metallic taste. The tomato soup is too sweet. I
>have started buying Progresso soup now and again. While it is overpriced
>for what you get, sometimes a grilled cheese and some soup to heat up is
>what's for dinner.
>
>I do freeze soup and chili, but sometimes those are gone, and a few cans
>of soup on hand are supper insurance for hard days. I need to keep an
>eye out for buy-one-get-one sales.

I haven't bought Campbells soups in some 40 years, that's how long ago
it went down into the sewer. I tried the Progresso soups recently
because they were on sale for half price and I wanted to try them,
some are okay but at regular price they are way over priced.

Get yourself a good quality 16 quart pot and make your own soups, and
it's very easy to make condensed soups to save freezer space... tomato
soup is the easiest... buy canned tomatoes when on sale and at the big
box stores you can buy canned tomatoes in different varieties by the
case in #10 cans at great savings... buy large cans of tomato paste
too.
Everyone who claims to cook needs this pot: http://tinyurl.com/mkmdebw
http://www.amazon.com/dp/B00004RFK8/...l_5v4psnze86_b

On Thu, 11 Dec 2014 17:37:58 -0500, Dave Smith
> wrote:

>On 2014-12-11 10:28 AM, jmcquown wrote:
>
>> My grandmother and my mother (and occasionally I) cook ground beef &
>> make a gravy using the drippings and add just little water and lots of
>> salt & pepper. Served over mashed potatoes. There was no canned soup
>> involved. It's how they stretched a meal. Quite tasty, too!
>>
>> Campbell's was at one time a good soup. They've changed it too much
>> over the years.
>>
>
>I blame Campbells for my lack in interest in soup. We used to come home
>for lunch, which was often soup and sandwiches and almost always canned.
>My mother was not a soup maker. Campbells was better than the
>competition, but it just never rang bells for me. It took a lot of
>fresh made soups in restaurants to make me appreciate that soup can be
>good.

Restaurant soup is #10 cans of Campbells (usually generic/store
brands) that they doctor with leavings. Soup is like ground meat, the
ONLY way to know what/who is in it is to make it yourself.

Tara wrote:
>
>I love soup. I always look for a new soup to try if I eat lunch out.
>When I was little, I thought soup and salad was the most ladylike,
>sophisticated thing one could order at a restaurant.

Maybe at a restaurant but there's nothing ladylike about my homemade
soups... they're fill your tank for a day of sleding in Alaska.
Tonight's dinner was that eye round roast I posted earlier, nothing
lady like about my portions... what kind of soup can I make with the
left overs, if there are left overs... I don't know why folks complain
about eye round, it's tasty, and very tender when properly cooked...
the trick to roasting lean meats is to put them into the oven half
frozen.
http://i58.tinypic.com/730w13.jpg

"Tara" > wrote in message
...
> On Thu, 11 Dec 2014 18:47:18 -0500, Dave Smith wrote:
>
>> Even if it was canned soup?
>
> I was four, five, six years old. I wasn't worried about the difference
> between canned or homemade. I just wouldn't turn an eye towards the
> children's menu. Ladies ate soup and salad.

When I was a kid I would usually not eat anything off the children's menu.
Once in a while I would find a roast beef dinner on there. But usually it
was burgers and fries and I hated those. I did love both soup and salad. I
did not realize until somewhat recently how many places are actually serving
Campbell's and the like for their soup. Now there is only one place where I
will order the soup. They do make it from scratch. The problem is that it
is never the same. Sometimes good, sometimes bad. I tend to order it when
I am not particularly hungry because if it's not so good it doesn't really
matter to me.

On 12/11/2014 11:24 AM, l not -l wrote:
>

I have done similar, only with puff pastry rather than biscuits. The puff
> pastry makes for a lighter dish; the puff pastry is not as dense and reduces
> total carbs (important in my meal plans).

That sounds good too!


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"l not -l" > wrote in message
...
>
> On 11-Dec-2014, "Ophelia" > wrote:
>
>> >
>> > I have done similar, only with puff pastry rather than biscuits. The
>> > puff
>> > pastry makes for a lighter dish; the puff pastry is not as dense and
>> > reduces
>> > total carbs (important in my meal plans).
>>
>> Have you thought of making rough puff pastry yourself? It is very easy.
>> Not nearly so fussy as puff pastry.
>
> No, I haven't. It always seemed more effort than I was willing to expend,
> since the frozen sheets have been so quick, easy (not at all fussy) and
> tasty too.

I don't make puff pastry because as you say, the frozen is so good, but I do
make rough puff and suet pastry. They are so easy. Still, it depends how I
am feeling on the day too Sometimes I just want to get my hands in
there)


--
http://www.helpforheroes.org.uk/shop/