On Nov 30, 4:03 pm, Serene > wrote:
> Little Malice wrote:
> > One time on Usenet, Silvar Beitel > said:
>
> >> Being the designated family cleaner-outer of deceased relatives'
> >> homes, I have accummulated
> >> 8 or 10 cans of Cream of Mushroom Soup in my own pantry.
>
> >> Now, my own opinion of the stuff is probably similar to yours: it's
> >> fairly disgusting.
>
> > <snip>
>
> > I don't mind it as an ingredient. I don't think I'd want to eat it on
> > it's own.
>
> I totally love the stuff. Can't eat too much of it without getting a
> salt headache, but I can eat it straight from the can, even. I like
> it made with water or milk, and even cold mixed with milk. I'm a freak.
>
> I posted about the chicken and rice casserole I made of my mom's. It
> looks like a lot of liquid, but it's correct; using less liquid gave
> me a lot of undercooked or uncooked rice. Use a BIG casserole dish:
>
> (Baking dish. Six chicken thighs or a cut-up chicken, with bones.
> Garlic powder. A layer of sliced
> onions. Pour a mixture of the soup -- One can EACH of cream of
> mushroom, cream of chicken, and cream of celery, or any combination
> of 3 cans total -- some pepper, 3 cans of water, 3
> cans of milk, and 2 cups of uncooked white rice on top. Sprinkle
> paprika on top. Bake at 350F for 45-60 minutes, until the chicken
> doesn't bleed when you pierce it.)

No wonder people in the USA are more obese than in the 50s and 60s.
That's the kind of crap that middle income White housewives served for
dinner. Who'd want to overeat?
>
> Serene

--Bryan