"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
> > "Cheri" wrote in message news > >
> > wrote in message
> > ...
> > > Nancy2 wrote:
> > >
> > > > Thanks for the nostalgia, Wayne. ;-)). I and my young-wife
> > > > friends made this quite
> > > > often when we were new to homemaking fifty years ago. None of
> > > > us ever failed to
> > > > have onion soup mix in the cupboard.
> > >
> > > I seriously doubt any Amish cooks ever used DISGUSTING onion soup
> > > mix for anything.
> >
> >
> > It's great for cooking and dips, same with Cream of Mushroom soup
> > and Cream of Chicken soup. I doubt that anyone uses them daily,
> > but they are great once in awhile.
> >
> > Cheri
> >
> > ==
> >
> > I have never seen any to buy, but I did copy a recipe for it and I
> > have some sitting in a jar in my cupboard. I haven't actually
> > used any yet because I don't know what the use it in Ideas
> > please?
>
> I use it for some things like dip at Thanksgiving and Christmas, the
> kids love it. I am using a packet right now for a luncheon that I'm
> going to in a few minutes. I put a blade in pork roast in the oven at
> 6:00 A.M. this morning at 275, exactly like Wayne said for the Amish
> Roast, except a shorter cooking time, I just took it out a few
> minutes ago, wonderfully tender and moist and falling apart. I also
> made a Saltine tart that I saw Martha Stewart make. I have never used
> saltines for a crust, but it turned out pretty. I will taste it at
> the luncheon to see if I like the crust.
>
> Cheri
>
> ==
>
> What does 'blade in pork roast' mean?

It's a bone in pork type, blade shaped bone. Looks a bit like a
scapula but doesnt seem to be the right size to be that?

==

Yes, I got it now Thanks.


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