Recipe Exchange - September 3, 2008

LOOKING FOR Louise Bartush of Avoca, Luzerne County, is looking for a recipe for Ginger Bread.

[Whooo Cares]

lol that's funny dad always made what we called sausage soup, it was so yummy on a cold winter day i still make it till this day, and we always thought dad was crazy for the stuff he came up with ...lol

[Pachacutec]

RE thick potato soup; I don't care for thickening it w/ flour, myself. If I know I'll be making potato soup, I'll usually make mashed potatoes for dinner a day or 2 before. I make extra mashed potatoes and use them to make the soup a bit thicker. Seems to add an extra bit of flavor, too!

[Pachacutec]

Whooo Cares wrote:

lol that's funny dad always made what we called sausage soup, it was so yummy on a cold winter day i still make it till this day, and we always thought dad was crazy for the stuff he came up with ...lol

If your Dad was like my Mom, they were both probably trying to stretch the food budget to feed a hungry family! My Mom wound up having to raise 4 kids pretty much on her own, and we ate many different soups and casseroles. To this day, if I buy a chicken at the beginning of the week, that chicken is saying "uncle!" by the end of the week!
;^)

[mike]

why can't i find "the top five" fast dishes recipes on the website that are in the paper?

[TRIPLE K]

Pachacutec wrote:

RE thick potato soup; I don't care for thickening it w/ flour, myself. If I know I'll be making potato soup, I'll usually make mashed potatoes for dinner a day or 2 before. I make extra mashed potatoes and use them to make the soup a bit thicker. Seems to add an extra bit of flavor, too!

Excellent, Flour just gives a certain taste that you cant hide, only with salt!! I made a N.E. Clam chowder the other day and used a heavy whipping creme and a little corn starch and darn it was good, and I dont use the big chowder clams, I use small cheerystone littleneck clam, I like a whole clam instead of rubber pieces if you know what I mean, I let my onions for french onion soup simmer as long as 8 hours if they are not vidallia, and I will add some sugar to it just to sweeten the pot and I also use black beans CRUSHED into a paste and add that to the soup , gives it a rich dark color, 4 cheeses I use for the topper and my own seasoned laced french bread, and pierogie casserole, using lasgna psata, I too add lots of cheese to the mashed potatoes, and butter and just a tad of olive oil on the bottom of the baking dish....BONE APPATITE or however its spelled

[Pachacutec]

"Triple K," I use cream when I cook chowder, myself. When I add the mashed 'taters to potato soup it doesn't thicken it a WHOLE lot, but I want soup not sludge anyhow. I'll have to try adding the black beans to onion soup - sounds good! What's in the pierogie casserole? Last week I had Cornish hens - browned 'em in a bit of olive oil and butter then added 2 cups of white wine and bit of water. Cooked for about 20 minutes then added some mushrooms and shallots, then cooked til tender. Easy to make and gooood. And - for leftovers, I took some of the sauce, added some milk and found that it made a killer chicken a la king! I go to work, people are ordering their takeout food and ask what do you have for lunch? Oh, Cornish hens in wine sauce, nothing special - ha, ha! But cooking can be easy and who wants to eat Micky D's every day?