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Recipes That Are Embarrassing To Share?
The DH and I had dinner with friends at Friend A's house last weekend.
One of the dishes she served was an absolutely delicious broccoli casserole recipe that everyone (except the DH, who hates broccoli) raved about. I asked if I might have the recipe, which she agreeably shared. I read it and could almost feel my left eyebrow arching and my nose curling toward the ceiling, as I read that one of the ingredients was a jar of Kraft sharp cheddar cheese and another was Campbell's cream of mushroom soup (Tommy Tango came to mind). Upon reflection, it occurred to me that I have a number of recipes that have three things in common with this broccoli casserole: they're *really* good, they're stupidly simple, and one or more of the ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from scratch) and I'm almost embarrassed to give these recipes out. And when I *do* share the recipe, it's usually with a mildly rueful disclaimer about how ridiculously easy it is and, yeah, it calls for boxed/canned/jar/frozen whatsit, and boy is my face red, but it's *really* good and I think I got it from my third cousin's ex-wife's aerobics instructor's landlord, but it's *really* good and, although I'm a *serious* foodie, dammit, and this is, of course, a silly recipe, it's *really* good... Anyone else care to come out of his or her Foodie Closet? @@@@@ Now You're Cooking! Export Format Broccoli Casserole vegetables 1 pound broccoli, cut into florets 2 cans cream of mushroom soup 1 8 oz. sour cream 1 5 oz jar Kraft sharp cheddar cheese 1 onion; finely chopped 1/2 stick Butter breadcrumbs Parboil broccoli in boiling water for 3 mins. Drain well and put into a 9 x13" pan. Heat remaining ingredients over medium-low heat until smooth. Pour over broccoli and dust with breadcrumbs. (May be prepared one day ahead and refrigerated; dust with breadcrumbs before baking. Add 15 mins. to the bake time.) Bake at 350° for 30 mins. Contributor: Judy Marshack Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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On Fri 18 Mar 2005 07:39:12p, Terry Pulliam Burd wrote in
rec.food.cooking: < snipped for brevity > > Anyone else care to come out of his or her Foodie Closet? > > @@@@@ Now You're Cooking! Export Format > > Broccoli Casserole I would like this casserole as well. I'd bet that almost everyone who cooks has several such recipes in their repertoire. One that never fails to bring raves, especially in summer, is a cake recipe I received from a long ago co-worker whose name escapes me. I've been making this for over 30 years. * Exported from MasterCook * Tropical Lime Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CAKE----- 1 ea Box lemon flavor cake mix (18.25 oz) 1 Box lime flavor gelatin (3 oz) 5 Eggs 1 c Crisco Oil 3/4 c Fresh-squeezed orange juice -----GLAZE----- 1/2 c Fresh-squeezed lime juice 2 c Confectioner's Sugar Combine dry cake mix and dry gelatin in large mixing bowl. Blend eggs, oil, and orange juice in a blender for at least 5 minutes. Gradually add egg mixture to dry ingredients, beating 5 minutes. Bake in greased 9 x 13 baking pan for 45 minutes or until cake tests done, in 350 degree oven. When cake tests done, remove from oven and pierce top all over with fork. Combine lime juice and confectioner's sugar and spread evenly on top of cake. This will soak into cake. Cake needs no frosting, but may be dusted with additional confectioner's sugar at serving time or served with whipped cream. NOTE: I use Duncan Hines Lemon Supreme Cake Mix and JELL-O Lime Flavor Gelatin. Crisco Oil is imperative! Other oils cause the cake to fall. ------------------------------------------------------------- -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Terry Pulliam Burd wrote:
> > Anyone else care to come out of his or her Foodie Closet? > > @@@@@ Now You're Cooking! Export Format > > Broccoli Casserole > > vegetables > > 1 pound broccoli, cut into florets > 2 cans cream of mushroom soup > 1 8 oz. sour cream > 1 5 oz jar Kraft sharp cheddar cheese > 1 onion; finely chopped > 1/2 stick Butter > breadcrumbs > > Parboil broccoli in boiling water for 3 mins. Drain well and put into > a 9 x13" pan. Heat remaining ingredients over medium-low heat until > smooth. Pour over broccoli and dust with breadcrumbs. (May be prepared > one day ahead and refrigerated; dust with breadcrumbs before baking. > Add 15 mins. to the bake time.) > > Bake at 350° for 30 mins. > Terri, my friend makes this same thing only she adds MAYO to the mix - now that's embarrassing! LOL kili |
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"Terry Pulliam Burd" > wrote in message
... > The DH and I had dinner with friends at Friend A's house last weekend. > One of the dishes she served was an absolutely delicious broccoli > casserole recipe that everyone (except the DH, who hates broccoli) > raved about. I asked if I might have the recipe, which she agreeably > shared. I read it and could almost feel my left eyebrow arching and my > nose curling toward the ceiling, as I read that one of the ingredients > was a jar of Kraft sharp cheddar cheese and another was Campbell's > cream of mushroom soup (Tommy Tango came to mind). > > Upon reflection, it occurred to me that I have a number of recipes > that have three things in common with this broccoli casserole: they're > *really* good, they're stupidly simple, and one or more of the > ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from > scratch) and I'm almost embarrassed to give these recipes out. And > when I *do* share the recipe, it's usually with a mildly rueful > disclaimer about how ridiculously easy it is and, yeah, it calls for > boxed/canned/jar/frozen whatsit, and boy is my face red, but it's > *really* good and I think I got it from my third cousin's ex-wife's > aerobics instructor's landlord, but it's *really* good and, although > I'm a *serious* foodie, dammit, and this is, of course, a silly > recipe, it's *really* good... Hey, if it tastes good, why make excuses for it? > Anyone else care to come out of his or her Foodie Closet? I guess I'm not that serious a foodie yet. If I try a recipe and everyone likes it, I keep it. To each his own. > > @@@@@ Now You're Cooking! Export Format > > Broccoli Casserole > > vegetables > > 1 pound broccoli, cut into florets > 2 cans cream of mushroom soup This sounds like a nice recipe but I wouldn't go out of my way to make a cream of mushroom soup for it. > 1 8 oz. sour cream I don't even know how to make sour cream. The store is my friend. > 1 5 oz jar Kraft sharp cheddar cheese ditto > 1 onion; finely chopped I can do this! > 1/2 stick Butter Another run to the store. ;-> > breadcrumbs While I'm at at the store... > Parboil broccoli in boiling water for 3 mins. Drain well and put into > a 9 x13" pan. Heat remaining ingredients over medium-low heat until > smooth. Pour over broccoli and dust with breadcrumbs. (May be prepared > one day ahead and refrigerated; dust with breadcrumbs before baking. > Add 15 mins. to the bake time.) > > Bake at 350° for 30 mins. Ok, this recipe calls for 30 minutes in the oven. If I had to make everything else by hand, we'd be eating it by what, next Thursday? > > Contributor: Judy Marshack > > Terry "Squeaks" Pulliam Burd > AAC(F)BV66.0748.CA I'm sorry, Terry, but I just don't see why you'd be embarrassed to share this recipe. I grew up in a working-class family. While we never had to resort to things like hamburger helper, My mom always had a hot dinner ready for us every night. The meals may not have been served at a 5 star restaurant but we ate pretty damn good and didn't go to bed hungry! I tend to pick and choose what new recipe I'm going to make for the family "special meal but make sure it's done before pizza hut closes" night and if a can of "cream of mushroom soup" will fit the bill then I will use it. Bret ps. I grabbed a copy of this recipe since it looks so good! ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On Sat, 19 Mar 2005 03:13:50 GMT, "Kilikini"
> wrote: >Terry Pulliam Burd wrote: >> >> Anyone else care to come out of his or her Foodie Closet? >> >> @@@@@ Now You're Cooking! Export Format >> >> Broccoli Casserole >> >> vegetables >> >> 1 pound broccoli, cut into florets >> 2 cans cream of mushroom soup >> 1 8 oz. sour cream >> 1 5 oz jar Kraft sharp cheddar cheese >> 1 onion; finely chopped >> 1/2 stick Butter >> breadcrumbs >> >> Parboil broccoli in boiling water for 3 mins. Drain well and put into >> a 9 x13" pan. Heat remaining ingredients over medium-low heat until >> smooth. Pour over broccoli and dust with breadcrumbs. (May be prepared >> one day ahead and refrigerated; dust with breadcrumbs before baking. >> Add 15 mins. to the bake time.) >> >> Bake at 350° for 30 mins. >> > >Terri, my friend makes this same thing only she adds MAYO to the mix - now >that's embarrassing! LOL Our "family" broccoli casserole is similar, except it uses two 10 oz. boxes of frozen chopped broccoli, two 5 oz. rolls of Kraft garlic cheese spread, and a couple of 4 oz. cans of sliced mushrooms. Oh, and it doesn't have sour cream. The onions and mushrooms are sauteed in butter first, then everything but the broccoli is melted together, then the broccoli (prepared per the package directions) is added and it gets baked for 20 minutes or so. It's considered essential at all holiday gatherings. And, yeah, it is pretty tasty. Regards, Tracy R. |
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Terry Pulliam Burd > wrote:
>Anyone else care to come out of his or her Foodie Closet? We have a lot of them. But I'll follwo the lead for now with another broc casserole. It's actually good, considering . . . . . 1 Can cream of mushroom 1-1/2 sticks of butter (must be why it's good) 1/2 cup onion 1/2 cup celery 1/2 cup cheese whiz 1 cup cooked rice 1 pkg frozen chopped brocolli Saute onion in the butter, stir in the cheese whiz and heat. Add all but the soup, pour into baking dish, put the soup on top. Bake 350 F for 30 minutes. Whew! I finally feel free. |
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Oops--for the Cream of Crab Soup---the original recipe calls for two
tbs. of mayo--but I omitted that when I made it to lighten it up a bit.... Stephanie |
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Okay everyone--here's mine:
Easy Cream Of Crab Soup 1 can condensed cream of celery soup 1 can condensed cream of potato soup 2 soup cans of milk Old Bay Seasoning to taste 16 oz crabmeat, picked and cleaned -------------------------------------------------------------------------------- Blend soups, milk and mayonnaise in pot. Add crabmeat, season with Old Bay and heat through. Stephanie in PA |
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Terry Pulliam Burd wrote:
> The DH and I had dinner with friends at Friend A's house last weekend. > One of the dishes she served was an absolutely delicious broccoli > casserole recipe that everyone (except the DH, who hates broccoli) > raved about. I asked if I might have the recipe, which she agreeably > shared. I read it and could almost feel my left eyebrow arching and my > nose curling toward the ceiling, as I read that one of the ingredients > was a jar of Kraft sharp cheddar cheese and another was Campbell's > cream of mushroom soup (Tommy Tango came to mind). > Hey, if it was delicious, what does it matter the jarred "cheese" and cream of mushroom soup? > Upon reflection, it occurred to me that I have a number of recipes > that have three things in common with this broccoli casserole: they're > *really* good, they're stupidly simple, and one or more of the > ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from > scratch) and I'm almost embarrassed to give these recipes out. (snippage) > Terry "Squeaks" Pulliam Burd See, I don't "get" this attitude. Sure, I prefer to cook from scratch *now* but I wasn't born knowing how to cook. People who aren't that into cooking find it easier to use pre-fab ingredients; that's okay with me. Nothing to be embarrassed about. Jill |
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"Terry Pulliam Burd" > wrote in message
... > The DH and I had dinner with friends at Friend A's house last weekend. > One of the dishes she served was an absolutely delicious broccoli > casserole recipe that everyone (except the DH, who hates broccoli) > raved about. I asked if I might have the recipe, which she agreeably > shared. I read it and could almost feel my left eyebrow arching and my > nose curling toward the ceiling, as I read that one of the ingredients > was a jar of Kraft sharp cheddar cheese and another was Campbell's > cream of mushroom soup (Tommy Tango came to mind). > > Upon reflection, it occurred to me that I have a number of recipes > that have three things in common with this broccoli casserole: they're > *really* good, they're stupidly simple, and one or more of the > ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from > scratch) and I'm almost embarrassed to give these recipes out. And > when I *do* share the recipe, it's usually with a mildly rueful > disclaimer about how ridiculously easy it is and, yeah, it calls for > boxed/canned/jar/frozen whatsit, and boy is my face red, but it's > *really* good and I think I got it from my third cousin's ex-wife's > aerobics instructor's landlord, but it's *really* good and, although > I'm a *serious* foodie, dammit, and this is, of course, a silly > recipe, it's *really* good... > I think it's s sign of a true "foodie" to appreciate good food regardless of the pedigree of the ingredients. It's all too common for people to try to show what good taste they have by turning their nose up at anything that does not have a fancy name and price tag and particularly at anything that is "ordinary supermarket food." -- Peter Aitken Remove the crap from my email address before using. |
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I hate food snobs! Or any kind of snobs! If it tastes good to you, then
fix it up and enjoy itl. Anyone who turns their nose up at a recipe that uses store bought ingredients is a phoney anyway. It's just food. I've seen some of that snobbery here, and find it annoying. It seems like more and more people are becoming food snobs and wine snobs and, the biggy, clothing snobs! Gotta have that label. If it says YSL on my shirt, I must be better than you. Pathetic! To be honest, I like Campbell's basic old cream of muchroom soup with a peanut butter and jelly sandwich and a glass of milk. With, gasp!, plain old grape jelly! Basic comfort food since I was a little kid. And I like to cook up fancy "gourmet" meals for me and my friends. Neither makes me better or worse than anyone else. Eclectic maybe, but nothing else. Come to think of it, maybe I am a gourmet. I like my Campbell's mushroom soup made with milk, not water! Gee, I guess that makes me superior to those of you who make it with water! |
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"salgud" > wrote in message ups.com... >I hate food snobs! Or any kind of snobs! If it tastes good to you, then > fix it up and enjoy itl. Anyone who turns their nose up at a recipe > that uses store bought ingredients is a phoney anyway. It's just food. > I've seen some of that snobbery here, and find it annoying. It seems > like more and more people are becoming food snobs and wine snobs and, > the biggy, clothing snobs! Gotta have that label. If it says YSL on my > shirt, I must be better than you. Pathetic! > To be honest, I like Campbell's basic old cream of muchroom soup with a > peanut butter and jelly sandwich and a glass of milk. With, gasp!, > plain old grape jelly! Basic comfort food since I was a little kid. And > I like to cook up fancy "gourmet" meals for me and my friends. Neither > makes me better or worse than anyone else. Eclectic maybe, but nothing > else. > Come to think of it, maybe I am a gourmet. I like my Campbell's > mushroom soup made with milk, not water! Gee, I guess that makes me > superior to those of you who make it with water! Comfort food goes beyond any snobbery What is your favourite? Mine is mashed potato with butter, porridge with sugar and milk or mozzorella cheese with basil and tomato. Ophelia Scotland > |
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"salgud" > wrote:
>I hate food snobs! Or any kind of snobs! If it tastes good to you, then >fix it up and enjoy itl. . . . . . >To be honest, I like Campbell's basic old cream of muchroom soup with a >peanut butter and jelly sandwich and a glass of milk. With, gasp!, >plain old grape jelly! Basic comfort food since I was a little kid. As an off-topic side note. Yesterday, an old friend talked me into going with him to his VFW post for lunch. Not wanting to offend, I said "great - (gag in my mind)". Sure, no problem - I don't mind driving 50 miles for an incredibly inedible plate of cow-dung . Well, let me tell you - for 10 bucks, including a 2+ dollar tip, I had a great meal. Which included, BTW, the BEST damn cream of mushroom soup I have ever had. Along with "homemade potato chips", a small salad, and a 1/2 pound "vee-burger" loaded with mushrooms, onions and green peppers. Gawd, I wanted to take a 2-hour nap so bad! Vidalia onion slices (which I ate every bite of) and "bread and butter pickles" and 2 actually good slices of tomato on the side. NONE of this is on my "allowed to eat" menu (except the salad and tomatoes). Yes, I am sick as hell today. But it was imminently worth the price. |
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"Ophelia" > wrote in message . uk... > snip > Mine is mashed potato with butter, porridge with sugar and milk or > mozzorella cheese with basil and tomato. > > Ophelia > Scotland >> Ophelia, great!! We can get comfy together. Mashed potato tops my list of comfort foods. Janet |
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Ophelia wrote:
> "salgud" > wrote in message > > > Come to think of it, maybe I am a gourmet. I like my Campbell's > > mushroom soup made with milk, not water! Gee, I guess that makes me > > superior to those of you who make it with water! LOL! I make my condensed tomato soup with water. Sometimes, I'll toss some oyster crackers into the soup. Hmmm. Maybe the oyster crackers make me a gourmet, too. > Comfort food goes beyond any snobbery What is your favourite? Meatloaf, mashed potatoes, gravy, and corn. All mixed together. Looks like puke, tastes like heaven. (Strangely enough, Crash has always done the exact same thing.) Carol |
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"Ophelia" > wrote:
Ophelia, My favorites are Ralston cereal, which is nothing but milled whole wheat, with brown sugar and milk - chilled corn meal mush fried in butter - and oatcakes, not the soft kind, but the "biscuit" kind with a wee bit of sugar included. I recently traced my family line back to Sarah Campbell (spelling?), from Scotland in the early 1600's.. Damn the massacre of Glencoe, I'm still proud to be a Campbell. My dream is to visit someday - although it's highly unlikely. |
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"Janet Bostwick" > wrote in message ... > > "Ophelia" > wrote in message > . uk... >> > snip >> Mine is mashed potato with butter, porridge with sugar and milk or >> mozzorella cheese with basil and tomato. >> >> Ophelia >> Scotland >>> > Ophelia, great!! We can get comfy together. Mashed potato tops my list > of comfort foods. > Right! I will make the mashed potato and you bring the butter) |
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On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote:
>I hate food snobs! Or any kind of snobs! If it tastes good to you, then >fix it up and enjoy itl. Anyone who turns their nose up at a recipe >that uses store bought ingredients is a phoney anyway. It's just food. Try this one (I swear my mother made this on several occasions when I was a kid) and tell me a certain amount of food snobbery is not justified: Add to lime Jello made normally: diced celery pickled pearl onions canned green peas with juice Serve on iceburg lettuce. Yum... |
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On Sat 19 Mar 2005 08:25:07a, Ophelia wrote in rec.food.cooking:
> > "salgud" > wrote in message > ups.com... >>I hate food snobs! Or any kind of snobs! If it tastes good to you, then >> fix it up and enjoy itl. Anyone who turns their nose up at a recipe >> that uses store bought ingredients is a phoney anyway. It's just food. >> I've seen some of that snobbery here, and find it annoying. It seems >> like more and more people are becoming food snobs and wine snobs and, >> the biggy, clothing snobs! Gotta have that label. If it says YSL on my >> shirt, I must be better than you. Pathetic! >> To be honest, I like Campbell's basic old cream of muchroom soup with a >> peanut butter and jelly sandwich and a glass of milk. With, gasp!, >> plain old grape jelly! Basic comfort food since I was a little kid. And >> I like to cook up fancy "gourmet" meals for me and my friends. Neither >> makes me better or worse than anyone else. Eclectic maybe, but nothing >> else. Come to think of it, maybe I am a gourmet. I like my Campbell's >> mushroom soup made with milk, not water! Gee, I guess that makes me >> superior to those of you who make it with water! > > Comfort food goes beyond any snobbery What is your favourite? > > Mine is mashed potato with butter, porridge with sugar and milk or > mozzorella cheese with basil and tomato. > > Ophelia > Scotland Rice pudding. Bread and Butter Pudding. Most canned cream soups made with milk or light cream. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"AlleyGator" > wrote in message ... > "Ophelia" > wrote: > Ophelia, > My favorites are Ralston cereal, which is nothing but milled whole > wheat, with brown sugar and milk - chilled corn meal mush fried in > butter - and oatcakes, not the soft kind, but the "biscuit" kind with > a wee bit of sugar included. Ah yessss they are Scottish I eat them with cheese I recently traced my family line back to > Sarah Campbell (spelling?), from Scotland in the early 1600's.. Damn > the massacre of Glencoe, I'm still proud to be a Campbell. My dream > is to visit someday - although it's highly unlikely. Well if you do let me know) |
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"Wayne Boatwright" > wrote in message ... > On Sat 19 Mar 2005 08:25:07a, Ophelia wrote in rec.food.cooking: > >> >> "salgud" > wrote in message >> ups.com... >>>I hate food snobs! Or any kind of snobs! If it tastes good to you, then >>> fix it up and enjoy itl. Anyone who turns their nose up at a recipe >>> that uses store bought ingredients is a phoney anyway. It's just food. >>> I've seen some of that snobbery here, and find it annoying. It seems >>> like more and more people are becoming food snobs and wine snobs and, >>> the biggy, clothing snobs! Gotta have that label. If it says YSL on my >>> shirt, I must be better than you. Pathetic! >>> To be honest, I like Campbell's basic old cream of muchroom soup with a >>> peanut butter and jelly sandwich and a glass of milk. With, gasp!, >>> plain old grape jelly! Basic comfort food since I was a little kid. And >>> I like to cook up fancy "gourmet" meals for me and my friends. Neither >>> makes me better or worse than anyone else. Eclectic maybe, but nothing >>> else. Come to think of it, maybe I am a gourmet. I like my Campbell's >>> mushroom soup made with milk, not water! Gee, I guess that makes me >>> superior to those of you who make it with water! >> >> Comfort food goes beyond any snobbery What is your favourite? >> >> Mine is mashed potato with butter, porridge with sugar and milk or >> mozzorella cheese with basil and tomato. >> >> Ophelia >> Scotland > > Rice pudding. Bread and Butter Pudding. Most canned cream soups made > with > milk or light cream. Oh yes... rice pudding with a big blob of strawberry jam |
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Jed wrote:
> On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote: > > >>I hate food snobs! Or any kind of snobs! If it tastes good to you, then >>fix it up and enjoy itl. Anyone who turns their nose up at a recipe >>that uses store bought ingredients is a phoney anyway. It's just food. > > > Try this one (I swear my mother made this on several occasions when I > was a kid) and tell me a certain amount of food snobbery is not > justified: > > Add to lime Jello made normally: > > diced celery > pickled pearl onions > canned green peas with juice > > Serve on iceburg lettuce. > > Yum... > You forgot the Miracle Whip®. And a little grated cheese on top. Best regards, Bob |
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On Sat, 19 Mar 2005 15:25:07 GMT, "Ophelia" > wrote:
>Comfort food goes beyond any snobbery What is your favourite? > >Mine is mashed potato with butter, porridge with sugar and milk or >mozzorella cheese with basil and tomato. It's funny, comfort food is comforting, and this thread is comfortable for me whenever it comes up. I never tire of reading about people's comfort foods. Mine is toasted cheese sammiches made with velveeta and campbell's cream of tomato soup made with whole milk and a pat of butter added to the bowl when served. MMmmm I think I'll have that for lunch today I used to get this when I was home sick, it always makes me feel safe, warm, and cared for. -- Siobhan Perricone "I ain't afraid of your Yahweh I ain't afraid of your Allah I ain't afraid of your Jesus I'm afraid of what ya do in the name of your god" - Holly Near |
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Jed wrote: > On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote: > > >I hate food snobs! Or any kind of snobs! If it tastes good to you, then > >fix it up and enjoy itl. Anyone who turns their nose up at a recipe > >that uses store bought ingredients is a phoney anyway. It's just food. > > Try this one (I swear my mother made this on several occasions when I > was a kid) and tell me a certain amount of food snobbery is not > justified: > > Add to lime Jello made normally: > > diced celery > pickled pearl onions > canned green peas with juice > > Serve on iceburg lettuce. > > Yum... Jello is a favorite but I don't care to adulterate it, not even with whipped cream. And it's one of those foods where only Jello brand will do. Just last night I prepared two packages of Jello brand Wild Raspberry, apportioned between two large bowls, one for tomorrow and one I'm eating right now. Yum... Sheldon |
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On 19 Mar 2005 17:43:26 +0100, Wayne Boatwright
> wrote: >> Comfort food goes beyond any snobbery What is your favourite? >> >> Mine is mashed potato with butter, porridge with sugar and milk or >> mozzorella cheese with basil and tomato. >> >> Ophelia >> Scotland > >Rice pudding. Bread and Butter Pudding. Most canned cream soups made with >milk or light cream. I'll admit to the following comfort foods that have stayed with me since childhood: Cube steak pan fried with the undiluted contents of one can of Campbell's Cream of Mushroom soup (original) dumped on top. Serve with boiled frozen peas. Small shell noodles cooked with onions, garlic, dried oregano, 1 can tomato sauce, 1 can white chicken, water to cover, and cheddar cheese for topping. Good cold out of the fridge too. |
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On Sat, 19 Mar 2005 11:06:12 -0600, zxcvbob >
wrote: >Jed wrote: >> On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote: >> >> >>>I hate food snobs! Or any kind of snobs! If it tastes good to you, then >>>fix it up and enjoy itl. Anyone who turns their nose up at a recipe >>>that uses store bought ingredients is a phoney anyway. It's just food. >> >> >> Try this one (I swear my mother made this on several occasions when I >> was a kid) and tell me a certain amount of food snobbery is not >> justified: >> >> Add to lime Jello made normally: >> >> diced celery >> pickled pearl onions >> canned green peas with juice >> >> Serve on iceburg lettuce. >> >> Yum... >> > >You forgot the Miracle Whip®. And a little grated cheese on top. I'd add some capers and anchovies in oil. Actually, her recipe for black cherry Jello with walnuts, canned cherries, and red wine was pretty damn good. Probably straight off the back of a Jello box, but good nonetheless. I recently tried Jello again after years of not having it and was disappointed at how bland it was -- Black Cherry, I believe. My memory (mis)recalls a lot stronger flavor. |
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Ok, I take back everything I said above! After reading some of your
comfort foods, like porridge with mashed potatos, jello and strawberry jam, I've decided to become a hard-core food snob! <vbg> |
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One time on Usenet, Terry Pulliam Burd > said:
<snip> > Upon reflection, it occurred to me that I have a number of recipes > that have three things in common with this broccoli casserole: they're > *really* good, they're stupidly simple, and one or more of the > ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from > scratch) and I'm almost embarrassed to give these recipes out. And > when I *do* share the recipe, it's usually with a mildly rueful > disclaimer about how ridiculously easy it is and, yeah, it calls for > boxed/canned/jar/frozen whatsit, and boy is my face red, but it's > *really* good and I think I got it from my third cousin's ex-wife's > aerobics instructor's landlord, but it's *really* good and, although > I'm a *serious* foodie, dammit, and this is, of course, a silly > recipe, it's *really* good... > > Anyone else care to come out of his or her Foodie Closet? <snip> Maybe it's just me, but I'm not embarrased to use store bought canned or boxed ingredients at times. Just yesterday, I had some very thin pork chops, two people to feed, and a T-ball practice to get to that evening. I threw them (the chops, not the people) in the crock pot with a can of cream of mushroom soup, some raw brown rice, water, dehydrated garlic & onion, and S&P. DH and DS enjoyed it, we made it to practice on time, and we didn't cop out and have fast food junk... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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One time on Usenet, "Janet Bostwick" > said:
> "Ophelia" > wrote in message > . uk... > > Mine is mashed potato with butter, porridge with sugar and milk or > > mozzorella cheese with basil and tomato. > Ophelia, great!! We can get comfy together. Mashed potato tops my list of > comfort foods. Aside from pot roast (my favorite Mom-made comfort food), I'd have to say that Dimitri's creamed tuna is tops on my list: Creamed Tuna on Toast (Dimitri - RFC) 2 tbsp. butter 4 tbsp. flour 1/8 tsp. salt 1/8 tsp. pepper 1½ c. milk 1 can tuna in oil, not drained ¼ C. onion, sautéd (optional) Heat butter in saucepan over low heat until melted. Stir in flour, salt, and pepper. Mix with fork. Cook over low heat, add milk, stirring constantly until mixture is smooth and bubbly. Add tuna. Toast 6 slices of bread and butter. Place on plate and pour tuna mixture over toast. Serve with salad and vegetables. -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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One time on Usenet, "Damsel in dis Dress" > said:
> LOL! I make my condensed tomato soup with water. Sometimes, I'll toss > some oyster crackers into the soup. Hmmm. Maybe the oyster crackers > make me a gourmet, too. Hey Carol, speaking of condensed soups, my Wal-Mart finally got some Cream of Onion, so I bought two cans yesterday. I'm going to try your pork chop recipe within the next week or so, I'll let you know how it turns out. > Meatloaf, mashed potatoes, gravy, and corn. All mixed together. Looks > like puke, tastes like heaven. (Strangely enough, Crash has always > done the exact same thing.) This sounds like my Father's favorite way of eating cake and ice cream; just mush it all up in a bowl. It looks nasty, but it's actually pretty good... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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One time on Usenet, zxcvbob > said:
> You forgot the Miracle Whip®. And a little grated cheese on top. You reminded me of a salad my Grandmother used to make; canned pear halves with a teaspoon of mayonnaise in the center and grated sharp cheddar on top. Unfortunately, I'm the only person in my house that likes it, so I rarely make it. I should buy some pears... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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Sheldon wrote:
> Jed wrote: >> On 19 Mar 2005 07:11:31 -0800, "salgud" > >> wrote: >> >>> I hate food snobs! Or any kind of snobs! If it tastes good to you, >>> then fix it up and enjoy itl. Anyone who turns their nose up at a >>> recipe that uses store bought ingredients is a phoney anyway. It's >>> just food. >> >> Try this one (I swear my mother made this on several occasions when I >> was a kid) and tell me a certain amount of food snobbery is not >> justified: >> >> Add to lime Jello made normally: >> >> diced celery >> pickled pearl onions >> canned green peas with juice >> >> Serve on iceburg lettuce. >> >> Yum... > > Jello is a favorite but I don't care to adulterate it, not even with > whipped cream. And it's one of those foods where only Jello brand > will do. Just last night I prepared two packages of Jello brand Wild > Raspberry, apportioned between two large bowls, one for tomorrow and > one I'm eating right now. Yum... > > Sheldon I'm with you on that. I hate adulterated Jell-O. You got any of those old copper Jell-O molds? I have a collection of five of them from my mom from the 1950's. They are too cute They are packed away in a box someplace. In my last kitchen I had them hanging on the wall. Mom actually used them - but no, she never served lime Jell-O filled with shredded carrots or sliced pears. <G> She let the "lunch-lady" at the school do that. Jill |
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On Sat, 19 Mar 2005 17:11:09 GMT, Siobhan Perricone
> wrote: >On Sat, 19 Mar 2005 15:25:07 GMT, "Ophelia" > wrote: > >>Comfort food goes beyond any snobbery What is your favourite? >> >>Mine is mashed potato with butter, porridge with sugar and milk or >>mozzorella cheese with basil and tomato. > >It's funny, comfort food is comforting, and this thread is comfortable for >me whenever it comes up. I never tire of reading about people's comfort >foods. > >Mine is toasted cheese sammiches made with velveeta and campbell's cream of >tomato soup made with whole milk and a pat of butter added to the bowl when >served. MMmmm I think I'll have that for lunch today > >I used to get this when I was home sick, it always makes me feel safe, >warm, and cared for. > I like reading these threads for the opposite reason- I don't have any comfort foods and it's sort of interesting seeing what other people react to in that sense. Sue(tm) Lead me not into temptation... I can find it myself! |
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Siobhan Perricone wrote:
> On Sat, 19 Mar 2005 15:25:07 GMT, "Ophelia" > > wrote: > >> Comfort food goes beyond any snobbery What is your favourite? >> >> Mine is mashed potato with butter, porridge with sugar and milk or >> mozzorella cheese with basil and tomato. > > It's funny, comfort food is comforting, and this thread is > comfortable for me whenever it comes up. I never tire of reading > about people's comfort foods. > > Mine is toasted cheese sammiches made with velveeta and campbell's > cream of tomato soup made with whole milk and a pat of butter added > to the bowl when served. MMmmm I think I'll have that for lunch today > > I used to get this when I was home sick, it always makes me feel safe, > warm, and cared for. > > -- > Siobhan Perricone Dang, now you've got me wanting toasted cheese sammiches and tomato soup! Unfortunately, I'm doing my corned beef & cabbage tonight. Hmmm, that's comforting enough Jill |
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On 19 Mar 2005 08:32:37 -0800, "Damsel in dis Dress"
> wrote: >Ophelia wrote: > >> "salgud" > wrote in message >> >> > Come to think of it, maybe I am a gourmet. I like my Campbell's >> > mushroom soup made with milk, not water! Gee, I guess that makes me >> > superior to those of you who make it with water! > >LOL! I make my condensed tomato soup with water. Sometimes, I'll toss >some oyster crackers into the soup. Hmmm. Maybe the oyster crackers >make me a gourmet, too. You fancified city folk with your wild food combinations are too much for this country girl. -- Siobhan Perricone "I ain't afraid of your Yahweh I ain't afraid of your Allah I ain't afraid of your Jesus I'm afraid of what ya do in the name of your god" - Holly Near |
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Siobhan Perricone > wrote in
: > I used to get this when I was home sick, it always makes me feel safe, > warm, and cared for. > A plate of dumplings covered in pan fried (together) onion with white bread cubes. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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I don't cook with things like cream-of soups or Lipton Onion soup mix or
Cheez Whiz, but not because I don't like it...my family won't eat that kind of stuff. Then again, they wouldn't eat similar things if they were homemade. But I know lots of people who not only are not embarrassed by such recipes, but are proud of them -- if they can throw a handful of no-prep ingredients into the crockpot in the a.m., work all day, and come home to a house that smells great and a hot, comforting meal, they're pretty pleased with themselves. Anyway, I love going to pot-luck dinners where people bring casseroles...I get my cream-of-Cheez-Whiz-french-fried-onion fix that way. Chris |
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On Sat 19 Mar 2005 10:59:36a, Gal Called J.J. wrote in rec.food.cooking:
> One time on Usenet, zxcvbob > said: > >> You forgot the Miracle Whip®. And a little grated cheese on top. > > You reminded me of a salad my Grandmother used to make; canned pear > halves with a teaspoon of mayonnaise in the center and grated sharp > cheddar on top. Unfortunately, I'm the only person in my house that > likes it, so I rarely make it. I should buy some pears... My mom used to make this and we all liked it. She would put half a maraschino cherry on top of the mayo before adding the bit of grated cheese. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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