Text 26601, 67 rader
Skriven 2009-07-26 23:08:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: multiple 874
========================
 -=> On 07-26-09  10:47,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: multiple 874 <=-

 CS> How about a box of OZ Aeroplane 'jelly'?  I have one in lemon and one
 CS> in Rasberry.  It's a jello ;-)  Probably not very different from ours
 CS> but shipped over by a friend (newsgroup friend).  I've also got some
 CS> hard candies from there in the box still.

Check the TSA pages.  They probably have something against any sort of
jell.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Soup #2
 Categories: Main dish
      Yield: 1 servings
 
      6    -8 medium potatoes, peeled
           -and sliced
      1 lg Onion, finely diced
      2    Ribs celery, finely diced
      6    -8 slices thick cut bacon
           -OR 1 cup diced leftover
           -ham
           -ham or chicken stock (In a
           -pinch, you can substitute
           -water, but the
           -soup won't be as good)
           -light cream or milk
           -salt and white pepper to
           -taste
 
  Cut the bacon into squares, and place in a large soup pot.  Cook the
  bacon until crisp, and the fat has rendered.  (If using ham, render a
  bit of ham fat or substitute butter or margarine).  Remove the bacon
  from the pot and set aside.
  
  Cook the onion and celery in the fat until translucent but not
  browned. Drain off any excess fat, and add the potatoes to the pot.
  Add enough chicken stock or ham stock to just barely cover the
  potatoes.  Cook, covered, over low heat until the potatoes are
  falling apart (about an hour).
  
  Mash the potato mixture or puree in a blender (I always just mash, but
  we prefer a little texture to our potato soup -- it you want it
  smooth, use the blender).  Add enough milk or cream to bring the soup
  to the consistancy you like.  Stir in the bacon or ham, and season to
  taste with salt and pepper.
  
  Reheat gently until the soup is hot.
  
  Kathy in
  Bryan, TX
  
  From: Kathy Pitts
 
MMMMM
 



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