"U.S. Janet B." wrote in message
...

On Thu, 9 Nov 2017 10:05:45 -0000, "Ophelia" >
wrote:

>"Wayne Boatwright" wrote in message
79.45...
>
>On Wed 08 Nov 2017 02:41:30p, Ophelia told us...
>
>> "Cheri" wrote in message news
snip
>>
>> 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 kind of dip? Not just dried onion soup I am sure ;-)
>>
>>
>
>Yes, an envelope of Onion Sop Mix. Dried onions with a seasoned
>powdered beeef base.
>
>
> Wayne Boatwright
>==
>
>So, you dip (whatever) into a bowl of dried onions ...??

Recipe for California Dip: One pint of sour cream, one package of
Lipton Onion soup mix. Stir the soup mix into the sour cream and let
sit for 30-60 minutes to hydrate and meld. Stir. Add milk if needed
to thin to your preferred consistency. Use it as a dip for chips and
crudites.
Janet US

===

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