Carol Peterson wrote on 15 Oct 2005 in rec.food.cooking

> This looks like a keeper. I still haven't made the Byerly's recipe. I
> hope to make one or the other of these soon.
>
> Carol
>
>

So is this a permenent nick-name change?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
> Carol Peterson wrote on 15 Oct 2005 in rec.food.cooking
>
> > This looks like a keeper. I still haven't made the Byerly's recipe. I
> > hope to make one or the other of these soon.
> >
> > Carol
> >
> >
>
> So is this a permenent nick-name change?

I hope so. I tried using Carol some time back, and people really
wanted to have Damsel back. I'm tired of being called Damsel all the
time. It's been 13 years. It's time to go back to being ME.

Carol

Carol Peterson wrote on 15 Oct 2005 in rec.food.cooking

> I hope so. I tried using Carol some time back, and people really
> wanted to have Damsel back. I'm tired of being called Damsel all the
> time. It's been 13 years. It's time to go back to being ME.
>
> Carol
>
>

Well Carol, I hope it works for you.
BTW the Byerly's Wild Rice Soup is very nice.

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

Byerly's Wild Rice Soup

Soups/Chowders, tested

6 tablespoon butter
1 tablespoon onion; minced
1/2 cup flour
3-1/2 cup chicken broth
2 cup wild rice; cooked
1/2 cup carrots; finely grated
1/3 cup minced ham
3 tablespoon almonds; slivered
1/2 teaspoon salt
1 cup half and half
2 tablespoon dry sherry; (opt.)

In large saucepan, melt butter; saute onion until tender. Blend in flour;
gradually add broth. Cook, stirring constantly, until mixture comes to a
boil; boil and stir 1 minute. Stir in rice, carrots, ham, chopped almonds
and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat
to
serving temperature.

Doubles nicely

Recipe courtesty of Byerly's via Carol Peterson
Yield: 6 servings



** Exported from Now You're Cooking! v5.70 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.