Phred wrote:

>In article >, Old Mother Ashby > wrote:
>
>
>>Ranee Mueller wrote:
>>
>>
>>> Does _anyone_ use these to make soup? Was there ever a time that it
>>>was common to do so?
>>> I occasionally use the Lipton beefy onion to make onion dip, or to
>>>sprinkly on beef and cook in a tightly covered pan in the oven, and I
>>>use Knorr vegetable soup mix for spinach dip. I can't imagine using
>>>these things for soup. I did use an extra packet as the seasoning in a
>>>pot of brown rice once, and that turned out alright, though not
>>>spectacular.
>>>
>>>
>>Long ago in the dim and distant I used to use Cheese and Leek to make
>>gratin potatoes. Wouldn't dream of it now, but I quite liked it at the
>>time and suspect that I still might. I also used French Onion mix
>>together with a tin of apricot nectar to make apricot chicken, something
>>that I suspect I wouldn't like now, it would be too salty.
>>
>>A dear old lady once gave a packet of cream of chicken soup that she
>>swore was wonderful and to please her I made it up - not very nice, I'm
>>afraid. And how anybody could ever drink packet chicken noodle soup if
>>there was any alternative at all I cannot imagine.
>>
>>
>
>You just need to chop up some celery and bung that in while "cooking"
>it. Some semi-crunchy celery makes all the difference -- whether it's
>*enough* difference may be a matter of some controversy.
>
>
>
Somehow I don't feel the urge to find out for myself...

>>While we're here let me share my nifty recipe for microwave gratin potatoes.
>>
>>Peel and thinly slice potatoes as for potato gratin or scallops. We're
>>talking two large ones for two people. Put a layer in a deep microwave
>>proof dish with salt, finely chopped garlic and a couple of teaspoons of
>>pouring cream. Repeat layers (the garlic is optional). You should have
>>used about three tablespoons of cream in total for two spuds. Microwave
>>on medium for 10 minutes. If you want to you can bung it under the
>>griller for a few minutes to get a crust so it looks as if it was all
>>done in the oven.
>>
>>Not exactly classical, but very hand if you're having grilled meat and
>>don't want the oven on for ages. If you want a larger quantity just
>>adjust the cooking time.
>>
>>
>
>Geez, Christine! Here you are, a bloody Aussie, and you're talking
>about "pouring cream". What on earth is that? I *assume* you just
>mean normal, fresh cream without all that "thickening" gunk added?
>
>Cheers, Phred.
>
>
>
Phred, need I remind you of all people that this is an international
forum and I'm choosing my language with care.

Actually I meant the normal kind that comes with gelatine in it in case
you want to whip it, not the pure stuff that doesn't pour. Fairly low
butterfat ratio.

Christine