Text 21450, 79 rader
Skriven 2012-02-18 16:12:45 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21354 av Dave Drum (59836.cooking)
Ärende: Portable Soup
=====================
Hi Dave,


 DD>  Categories: Soups, Dairy, Herbs
 DD>       Yield: 1 recipe

 DD>       2 c  Nonfat dry milk 
 DD>     3/4 c  Cornstarch 

 DD> ERK! I think I know what happened. When I cut and pasted the recipe
 DD> from the UMN .pdf file they had used a special character for the
 DD> spaces. Blankety-blank academics .... grrrrrr. Let's try again as it
 DD> is a pretty decent thing to have on hand.

 RH> OK, I thought you we're trying to type it in Russian. (G)

 DD> Nope. I review my posts here before I go ahead and send them up to the
 DD> BBS for distribution and that little glitch didn't show up until it
 DD> had been filtered through the BBS software for some reason. (shrug)

IOW, blame Fido. Usually things are pretty reliable but every so often,
there's a hiccup in the flow of electrons. Same as we had plans to go to
the farmer's market, over to the church so I could trim down a quilt
(prep for binding, it was long arm machine quilted) and over to friends
for supper. Instead, we're having a quiet Saturday at home; Steve is a
bit under the weather.

 DD>       Title: Cream Soup Mix
 DD>  Categories: Soups, Dairy, Herbs
 DD>       Yield: 1 recipe

 DD>     1/2 ts Garlic powder (opt)

 RH> I use one from "More With Less" that's more basic. Herbs & spices,
 RH> cheese, mushrooms, etc can be added in as desired.

 DD> I'd probably leave the garlic powder out of this mix. Which is odd for
 DD>  Mr. "There Is No Such Thing As Too Much Garlic!"  Bv)=  One of my big
 DD> quibbles with many generic cream soups is that there is an unbalanced
 DD> amount of something (usually garlic) throwing an "off" taste in the
 DD> dish. One can always add garlic (or salt or heat) but it's tougher to
 DD> remove too much of it.

Very true; that's partly why I gave up on using the canned cream soups.
For a few minutes of work every so often, I get several cans worth of
dry mix. When I need it, it whips up really fast. Then too, there are
quite a few times when I'll do the white sauce mix by eyeball. BTW, I
use home made stock sometimes instead of the cold water the recipe
called for; it gives the sauce a really good flavor.

 DD> You will have seen that I posted the variations I had on hand for this
 DD> mix. I've thought of a couple others - but, not formalised them yet.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Portable Soup
 DD>  Categories: Beef, Herbs, Vegetables, Soups
 DD>       Yield: 1 batch


 DD>   From: http://www.celtnet.org.uk
 DD>   Uncle Dirty Dave's Archives

Years ago, I tried something similar to this from "Better than Store
Bought"; I thought I would dry it the last little bit in our dehydrator.
Good thing there wasn't too much mess to clean up; the heat liquified
the stock cubes. IIRC, there wasn't even a tray's worth so the mess was
small, but still, I learned my lesson. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... gnorw og...  gnorw og...  gnorw og nac gnihton

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 * Origin: Sew! That's My Point (1:396/45.28)