notbob wrote:
>
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
>
> Using a heavy saucepan, combine all of the ingredients and bring to a boil.
> Reduce the heat and allow to simmer for 5 minutes.
>
> What!? No toast?
>
> What's next? ...a show on how to cook microwave popcorn?

I saw that earlier, I thought, man the people on rfc would have a
fit. Canned soup with all that fresh crab. Thanks for the laugh.

nancy