Text 34210, 79 rader
Skriven 2010-02-01 00:18:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: etc
===============
 -=> On 01-30-10  22:01,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about etc <=-

 DS> I once knew a guy who had a two bedroom rancher on a concrete slab,
 DS> and built a basement under the house.  Don't know how he did it, but
 DS> he
 DS> ended up with a pretty good rec room down there.


 RH> He must have used screw jacks.  We can't do that since this is a
 RH> rental. Still, it would give me a lot more pantry room, or room to stow
 RH> small kitchen appliances.  We bought a plastic utilty cabinet to use as
 RH> a linen closet, thinking of getting another one so we wouldn't have to
 RH> stow stuff on top of the microwave cart, the tops of the hung
 RH> cabinets, the buffet in the living room, etc, etc.

I don't know how he did it, nor how long it took for him to do it.  It
was his own house, and to tell the truth I wonder why he went that path
rather than buying a larger house -- but perhaps it was because he
could:-}}

This recipe sounds like something you once said that you do instead of
using canned "cream of..." soups.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Homemade "Cream" Soup
 Categories: Low fat, Soup, Posted
      Yield: 4 Servings
 
      2 c  Powdered nonfat milk
    3/4 c  Cornstarch
    1/4    Cup(or less) instant
           Vegetable bullion
      2 tb Dried onion flakes
      1 ts Basil leaves
      1 ts Thyme leaves
    1/2 ts Pepper
 
  I got this recipe off this group, but unfortunately lost the name of
  the author. Its really wonderful! The only comment is that I use less
  water when making cream sauces than is suggested here.
  
  To use in place of canned cream soups in casseroles or as a base for
  your own soups.  Much lower in fat and salt than the canned versions.
  The trick is to have it made up ready to use!
  
  Combine all ingredients, mixing well.  Store in an airtight container
  until ready to use.  To sustitute for one can of condensed soup:
  Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
  Cook and stir until thickened.  Add to casserole as you would the
  canned product.  Makes equivalent of 9 cans of soup.  I think you
  could probably vary the spices to suit your own taste or the type o f
  casserole you were making.
  
  Makes 9 servings with less than 1 gram fat per serving.
  
  Variations:
  
  Mushroom Soup:  Add 1/2 C finely chopped mushrooms
  Celery Soup:  Add 1/2 C minced celery
  Potato Soup:  Add 1 C diced potatoes, cooked
  Vegetable Soup:  Add 3/4 C mixed vegetables, cooked
  Broccoli Soup:  Add 1 C chopped broccoli, cooked
  Asparagus Soup:  Add 1 C chopped asparagus, cooked
  
  The variations are endless, limited only to your imagination.
  Date:    Thu, 08 Sep 94 17:01:56 PDT
  From:    tls%miranda@rational.com (Tracey Sconyers)
 
MMMMM
 


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