Here's a recipe I pick up at my local grocer (Hy-Vee). They were dishing
out samples and I was convinced to try this for myself.

30-Minute Italian Meatball Soup

32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
1 can (14 oz) Swanson beef broth
1 cup water
2 cups frozen green beans
1 cup frozen crinkle cut carrots
1 can (28 oz) diced or crushed tomatoes
4 cups coleslaw mix
1 can (15 oz) red beans, rinsed and drained
1/2 Tbs garlic powder
1/2 Tbs Italian seasoning
1 can (14-1/2 oz) zucchini with Italian style tomato sauce

In a 5 quart or larger pot, combine the meatballs, broth, water, green
beans and carrots. Bring to a boil and simmer 5 mins.

Add tomatoes and coleslaw mix and continue simmering another 5 mins.

Add remaining ingredients and simmer 10 mins. or until vegetables are
cooked to the desired tenderness.

Sqwertz wrote

>> 1 can (14-1/2 oz) zucchini with Italian style tomato sauce

> Eeek - I can only imagine canned zucchini since they don't have
> it around here.

Same here. I can guess you're not that sorry about it.
--
Vilco
Think pink, drink rose'

On Jan 14, 1:54�pm, Scott > wrote:
> Here's a recipe I pick up at my local grocer (Hy-Vee). They were dishing
> out samples and I was convinced to try this for myself.
>
> 30-Minute Italian Meatball Soup
>
> 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
> 1 can (14 oz) Swanson beef broth
> 1 cup water
> 2 cups frozen green beans

Dago flat beans are better.

> 1 cup frozen crinkle cut carrots
> 1 can (28 oz) diced or crushed tomatoes
> 4 cups coleslaw mix

I think guinea meata ball soups don't use head cabbage, I'd choose
darker leafy greens, like kale, collards, even spinach.

> 1 can (15 oz) red beans, rinsed and drained

No real reason to toss away the canning water when using for soup.

> 1/2 Tbs garlic powder
> 1/2 Tbs Italian seasoning
> 1 can (14-1/2 oz) zucchini with Italian style tomato sauce

Already enough tomato with that can of crushed, use fresh summer
squash instead of canned moosh.

Needs some small pasta too (ditali).

May need s n' p too.

Of course I would make my own meata balles.

"Sheldon" > wrote in message
...
On Jan 14, 1:54?pm, Scott > wrote:
> Here's a recipe I pick up at my local grocer (Hy-Vee). They were dishing
> out samples and I was convinced to try this for myself.
>
> 30-Minute Italian Meatball Soup
>
> 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
> 1 can (14 oz) Swanson beef broth
> 1 cup water
> 2 cups frozen green beans

Dago flat beans are better.

> 1 cup frozen crinkle cut carrots
> 1 can (28 oz) diced or crushed tomatoes
> 4 cups coleslaw mix

I think guinea meata ball soups don't use head cabbage, I'd choose
darker leafy greens, like kale, collards, even spinach.

> 1 can (15 oz) red beans, rinsed and drained

>No real reason to toss away the canning water when using for soup.


It might reduce the sodium content.

"deja.blues" wrote:
> "Sheldon" wrote:
>
> > 1 can (15 oz) red beans, rinsed and drained
> >No real reason to toss away the canning water when using for soup.
>
> It might reduce the sodium content.

There isn't much salt added to canned beans, and it might mean not
having to add as much salt later ... but along with tossing out that
water goes a lot of the bean nutrition, especially minerals. Anyway,
anyone preparing a recipe with canned veggies, especially a soup, who
tosses out the canning liquid is a kitchen imbecile. And besides,
anyone concerned with salt would NOT use those stoopid
mystery-meat meat balls or canned beef broth.

Sheldon wrote:
> On Jan 14, 1:54�pm, Scott > wrote:
>> Here's a recipe I pick up at my local grocer (Hy-Vee). They were dishing
>> out samples and I was convinced to try this for myself.
>>
>> 30-Minute Italian Meatball Soup
>>
>> 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
>> 1 can (14 oz) Swanson beef broth
>> 1 cup water
>> 2 cups frozen green beans
>
> Dago flat beans are better.
>
Could not find them last night at the store. What are they?

>> 1 cup frozen crinkle cut carrots
>> 1 can (28 oz) diced or crushed tomatoes
>> 4 cups coleslaw mix
>
> I think guinea meata ball soups don't use head cabbage, I'd choose
> darker leafy greens, like kale, collards, even spinach.

What the h*** is guinea meata ball soup?

>> 1 can (15 oz) red beans, rinsed and drained
>
> No real reason to toss away the canning water when using for soup.
>

Every recipe I seen the uses canned beans says to drain first.

>> 1/2 Tbs garlic powder
>> 1/2 Tbs Italian seasoning
>> 1 can (14-1/2 oz) zucchini with Italian style tomato sauce
>
> Already enough tomato with that can of crushed, use fresh summer
> squash instead of canned moosh.
>
> Needs some small pasta too (ditali).
>
Sounds like a good idea.

> May need s n' p too.
>
Definitely!

> Of course I would make my own meata balles.

This is 30 min soup...not take-all-day soup.

Sqwertz wrote:
> On Mon, 14 Jan 2008 12:54:28 -0600, Scott wrote:
>
>> 1 can (14-1/2 oz) zucchini with Italian style tomato sauce
>
> Eeek - I can only imagine canned zucchini since they don't have
> it around here.
>
>> Add tomatoes and coleslaw mix and continue simmering another 5 mins.
>>
>> Add remaining ingredients and simmer 10 mins. or until vegetables are
>> cooked to the desired tenderness.
>
> The cabbage needs cooked longer for a soupier flavor and texture.
>
> Use fresh zucchini, fresh cabbage, fresh carrots. I'll let the
> canned tomatoes and beans slide.
>
> -sw

Now that I have your approval I can go ahead and make this.

On Tue, 15 Jan 2008 08:13:56 -0600, Scott > wrote:

>Sheldon wrote:
>> On Jan 14, 1:54?pm, Scott > wrote:
>>> Here's a recipe I pick up at my local grocer (Hy-Vee). They were dishing
>>> out samples and I was convinced to try this for myself.
>>>
>>> 30-Minute Italian Meatball Soup
>>>
>>> 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
>>> 1 can (14 oz) Swanson beef broth
>>> 1 cup water
>>> 2 cups frozen green beans
>>
>> Dago flat beans are better.
>>
>Could not find them last night at the store. What are they?
>
Try Italian broad beans.
>
>What the h*** is guinea meata ball soup?

His way of deriding Italians is to call them every slur in the
book.... some of which are only known by him. Don't buy into it and
everyone will be a lot happier.
>


--
See return address to reply by email
remove the smiley face first

In article >,
Scott > wrote:

> Sheldon wrote:
> > On Jan 14, 1:54?pm, Scott > wrote:

> >> 1 can (15 oz) red beans, rinsed and drained
> >
> > No real reason to toss away the canning water when using for soup.
> >
>
> Every recipe I seen the uses canned beans says to drain first.

Yeah - to me red beans are kidney beans and the liquid they're packed in
just seems icky to me. Thickish. I drain and rinse kidney beans.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
Scott > wrote:

> Sheldon wrote:

> > Needs some small pasta too (ditali).
> >
> Sounds like a good idea.

> This is 30 min soup...not take-all-day soup.

Beware of too much pasta in soup. It keeps on absorbing liquid and the
soup gets thick. I much prefer adding some cooked pasta to the bowl and
pouring the boiling hot soup over it. JMO.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
Scott > wrote:

> Sheldon wrote:

> > Of course I would make my own meata balles.
>
> This is 30 min soup...not take-all-day soup.

LOL. That's tellin' 'im, Scott!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote in message
...
[snip]
>> Every recipe I seen the uses canned beans says to drain first.
>>
> Yeah - to me red beans are kidney beans and the liquid
> they're packed in just seems icky to me. Thickish. I
> drain and rinse kidney beans.

That's cuz it is icky! YEESH! Rinse and drain them beans!

The Ranger

Scott wrote:
> Sheldon wrote:
> > Scott wrote:
> >> Here's a recipe I pick up at my local grocer (Hy-Vee). They were dishing
> >> out samples and I was convinced to try this for myself.
>
> >> 30-Minute Italian Meatball Soup
>
> >> 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
> >> 1 can (14 oz) Swanson beef broth
> >> 1 cup water
> >> 2 cups frozen green beans
>
> > Dago flat beans are better.
>
> Could not find them last night at the store. What are they?

Sometimes called Italian broad beans, but had I used that term I'd
offend some of the wussy females here, and yoose all know I don't like
to offend anyone.

I find them in with the frozen veggies... I usually buy the store
brand, they have a "meatier" bean texture/flavor, much better for
soups.

You made me work... I dug my last bag of dago flat beans out of my
freezer... I have plenty of regular frozen green beans that I grow,
mixed with my own okra... I make lots of soups. I could grow the dago
beans but they tend to mature rather quickly and then they are used as
a dried bean, Romano bean.

---> http://i1.tinypic.com/6oy8v40.jpg

http://www.wisegeek.com/what-are-italian-flat-beans.htm


> >> 4 cups coleslaw mix
>
> > I think guinea meata ball soups don't use head cabbage, I'd choose
> > darker leafy greens, like kale, collards, even spinach.
>
> What the h*** is guinea meata ball soup?

You really think I'ma gonna believe you never heard of guineas, dagos,
guidos, and WOPS... what the *hell* are you, some kinda virgin. LOL

> >> 1 can (15 oz) red beans, rinsed and drained
>
> > No real reason to toss away the canning water when using for soup.

> Every recipe I seen the uses canned beans says to drain first.

That's why I can cook and you can't. I've never followed a soup
recipe yet and I've never been too good at following directions.
There is nothing in that canning liquid that can hurt you, in fact
just the opposite. I always try to find a use for canning liquids, I
drain beans for salads but were I baking bread I'd use that liquid in
the bread. I love canned beets, I always drink the juice, very
refreshing.

> > Of course I would make my own meata balles.
>
> This is 30 min soup...not take-all-day soup.

Takes very little time/effort to make meat balls, and I grind my own
meat, which of course is the whole idea. Naturally I'm gonna make up
a huge amount and freeze some, so every time I need some the time
needed to first make them is each time pared down so that eventually I
spent less time than you did going to the store. If you only knew
what was used to make those frozen meat balls you'd puke. I like to
know what/who is in my meat balls.

Having my own griinder I can easily make up five pounds of meat balls
in under an hour, from scratch, start to finish. I don't count the
time for baking them all in my giant nonstick roasting pan, same one I
use for giant lasagna (I never count baking time as labor). All those
nice brown bits from roasting go in the soup too. My meata balles are
so good often I don't freeze any, they all get eaten within 3-4 days.
When you have a decent meat grinder you don't need to chop the
parsley, the onions, the green pepper, even grinds the bread. Only
thing I don't recommend grinding is raw garlic, it won't disperse,
it'll remain all together in one clump... raw garlic won't cook in
meat balls or meat loaf anyway... best to use granulated.

Melba's Jammin' wrote:
> �Scott wrote:
> > Sheldon wrote:
> > > Of course I would make my own meata balles.
>
> > This is 30 min soup...not take-all-day soup.
>
> LOL. �That's tellin' 'im, Scott!

We're tawkin' frozen balls here... where is it written you gotta make
the meata balles the same day you use them, eh! And alla yoose a
yellin' freeze a dis, freeze a dat... I wonder yoose all don't have a
bigga freezer stuffed wid nuthin buta cheapa tube steak buns... you
betcha. LOL

SHELDON

Melba's Jammin' wrote:
> �Scott wrote:
> > Sheldon wrote:
> > > Needs some small pasta too (ditali).
>
> > Sounds like a good idea.
> > This is 30 min soup...not take-all-day soup.
>
> Beware of too much pasta in soup. �It keeps on absorbing liquid and the
> soup gets thick. �I much prefer adding some cooked pasta to the bowl and
> pouring the boiling hot soup over it. �JMO.

That's how bubbe did the chicken noodle... Barb, you must be Jewish

But in meata balles soup, like minestrone, you only want a small
amount of pasta, really just enough for presentation, a garnish...
often just a Tbls of alphabets is enough.

Scott wrote:
> Here's a recipe I pick up at my local grocer (Hy-Vee). They were
> dishing out samples and I was convinced to try this for myself.
>
> 30-Minute Italian Meatball Soup
>
> 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
> 1 can (14 oz) Swanson beef broth
> 1 cup water
> 2 cups frozen green beans
> 1 cup frozen crinkle cut carrots
> 1 can (28 oz) diced or crushed tomatoes
> 4 cups coleslaw mix

Might as well buy Campbell's "Chunky Italian Wedding Soup" if you're going
to toss all that canned stuff together.

Jill

Sheldon wrote:

>>>> 2 cups frozen green beans
>>> Dago flat beans are better.
>> Could not find them last night at the store. What are they?
>
> Sometimes called Italian broad beans, but had I used that term I'd
> offend some of the wussy females here, and yoose all know I don't like
> to offend anyone.
>
> I find them in with the frozen veggies... I usually buy the store
> brand, they have a "meatier" bean texture/flavor, much better for
> soups.
>
> You made me work... I dug my last bag of dago flat beans out of my
> freezer... I have plenty of regular frozen green beans that I grow,
> mixed with my own okra... I make lots of soups. I could grow the dago
> beans but they tend to mature rather quickly and then they are used as
> a dried bean, Romano bean.
>
> ---> http://i1.tinypic.com/6oy8v40.jpg
>
> http://www.wisegeek.com/what-are-italian-flat-beans.htm
>

OK now I see what you're talking about.
>
> > >> 4 cups coleslaw mix
>>> I think guinea meata ball soups don't use head cabbage, I'd choose
>>> darker leafy greens, like kale, collards, even spinach.
>> What the h*** is guinea meata ball soup?
>
> You really think I'ma gonna believe you never heard of guineas, dagos,
> guidos, and WOPS... what the *hell* are you, some kinda virgin. LOL

That's right...I'm a virgin...so take it easy with me.
>
>
> Takes very little time/effort to make meat balls, and I grind my own
> meat, which of course is the whole idea. Naturally I'm gonna make up
> a huge amount and freeze some, so every time I need some the time
> needed to first make them is each time pared down so that eventually I
> spent less time than you did going to the store. If you only knew
> what was used to make those frozen meat balls you'd puke. I like to
> know what/who is in my meat balls.
>
> Having my own griinder I can easily make up five pounds of meat balls
> in under an hour, from scratch, start to finish. I don't count the
> time for baking them all in my giant nonstick roasting pan, same one I
> use for giant lasagna (I never count baking time as labor). All those
> nice brown bits from roasting go in the soup too. My meata balles are
> so good often I don't freeze any, they all get eaten within 3-4 days.
> When you have a decent meat grinder you don't need to chop the
> parsley, the onions, the green pepper, even grinds the bread. Only
> thing I don't recommend grinding is raw garlic, it won't disperse,
> it'll remain all together in one clump... raw garlic won't cook in
> meat balls or meat loaf anyway... best to use granulated.

With all your talk about grinding your own meat you got me thinking
about grinding my own. What kind/brand grinder do you use and what cut
of meat? Have you ever try store bought ground beef and if so how much
of a difference in taste and texture?

In article
>,
Sheldon > wrote:

> Melba's Jammin' wrote:
> > ?Scott wrote:
> > > Sheldon wrote:
> > > > Of course I would make my own meata balles.
> >
> > > This is 30 min soup...not take-all-day soup.
> >
> > LOL. ?That's tellin' 'im, Scott!
>
> We're tawkin' frozen balls here... where is it written you gotta make
> the meata balles the same day you use them, eh! And alla yoose a
> yellin' freeze a dis, freeze a dat... I wonder yoose all don't have a
> bigga freezer stuffed wid nuthin buta cheapa tube steak buns... you
> betcha. LOL
>
> SHELDON

Yeah, and your balls would have been frozen here this morning. Our cold
snap that's about a week behind schedule. Below zero temps.
Weloveithere weloveithere weloveithere. The Minnesota Mantra.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article
>,
Sheldon > wrote:

> Melba's Jammin' wrote:

> > Beware of too much pasta in soup. ?It keeps on absorbing liquid and the
> > soup gets thick. ?I much prefer adding some cooked pasta to the bowl and
> > pouring the boiling hot soup over it. ?JMO.
>
> That's how bubbe did the chicken noodle... Barb, you must be Jewish

I'm not but some of my best friends are. :-P
I can't stand lukewarm shicken noodle zoop. I want it reallyreally hot.
With some freshly ground black pepper and a gob of ketchup. Shut up
about the ketchup, eh? It's how I learned to eat homemade shicken soup
and if you don't like it you don't have to have it that way. O-KAY!??
LOL!

When i make vegetable soup I cook the barley before adding it to the
soup, too. Same reasoning. I like liquid soup, not stewp.

>
> But in meata balles soup, like minestrone, you only want a small
> amount of pasta, really just enough for presentation, a garnish...
> often just a Tbls of alphabets is enough.


--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Jan 14, 1:38 pm, Sqwertz > wrote:
> On Mon, 14 Jan 2008 12:54:28 -0600, Scott wrote:
> > 1 can (14-1/2 oz) zucchini with Italian style tomato sauce
>
> Eeek - I can only imagine canned zucchini since they don't have
> it around here.

Are you "whining" about bad ingredients?
>
> > Add tomatoes and coleslaw mix and continue simmering another 5 mins.
>
> > Add remaining ingredients and simmer 10 mins. or until vegetables are
> > cooked to the desired tenderness.
>
> The cabbage needs cooked longer for a soupier flavor and texture.
>
> Use fresh zucchini, fresh cabbage, fresh carrots.

Too snobby for canned zucchini?

> I'll let the canned tomatoes and beans slide.
>
I've been busy the past couple of days, getting my son ready for his
chess tournament. Glad you've filled in in my absence.

> -sw

--Bryan

In article >,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> ...
> [snip]
> >> Every recipe I seen the uses canned beans says to drain first.
> >>
> > Yeah - to me red beans are kidney beans and the liquid
> > they're packed in just seems icky to me. Thickish. I
> > drain and rinse kidney beans.
>
> That's cuz it is icky! YEESH! Rinse and drain them beans!
>
> The Ranger

Thenkyew for your support, Ranger! Mmmwwaahh!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> "The Ranger" > wrote:
>
>> Melba's Jammin' > wrote in message
>> ...
>> [snip]
>> >> Every recipe I seen the uses canned beans says to drain first.
>> >>
>> > Yeah - to me red beans are kidney beans and the liquid
>> > they're packed in just seems icky to me. Thickish. I
>> > drain and rinse kidney beans.
>>
>> That's cuz it is icky! YEESH! Rinse and drain them beans!
>>
>> The Ranger
>
> Thenkyew for your support, Ranger! Mmmwwaahh!

I vote add the bean juice...it will thicken and give more body to the
broth without affecting the taste much.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:

> I vote add the bean juice...it will thicken and give more body to the
> broth without affecting the taste much.
>
I dislike kidney beans (most large starchy beans actually) for the most
part. I can tolerate a few in my minestrone but prefer ceci. Even then I
skeeve the thick starchy liquid in the cans and will rinse the beans
before use.

Melba's Jammin' wrote:

> I'm not but some of my best friends are. :-P
> I can't stand lukewarm shicken noodle zoop. I want it reallyreally hot.
> With some freshly ground black pepper and a gob of ketchup. Shut up
> about the ketchup, eh? It's how I learned to eat homemade shicken soup
> and if you don't like it you don't have to have it that way. O-KAY!??
> LOL!

Nothing wrong with that. You eat it your way, I will eat it my way. If
we could expand on that idea, the world would be a better place.

Becca

Becca > wrote in message
...
[snip]
>> and if you don't like it you don't have to have it
>> that way. O-KAY!?? LOL!
> Nothing wrong with that. You eat it your way, I
> will eat it my way. If we could expand on that idea,
> the world would be a better place.

Infidel! Gahd has given me a vision that my way is best. You speak
heresy and must die a 1000 deaths and be hated by every other
believer for your poor choice!

The Ranger

"jmcquown" wrote:
> Scott wrote:
> > Here's a recipe I pick up at my local grocer (Hy-Vee). They were
> > dishing out samples and I was convinced to try this for myself.
>
> > 30-Minute Italian Meatball Soup
>
> > 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
> > 1 can (14 oz) Swanson beef broth
> > 1 cup water
> > 2 cups frozen green beans
> > 1 cup frozen crinkle cut carrots
> > 1 can (28 oz) diced or crushed tomatoes
> > 4 cups coleslaw mix
>
> Might as well buy Campbell's "Chunky Italian Wedding Soup" if you're going
> to toss all that canned stuff together.

What "all that canned stuff"??? Home made typically uses canned
tomato products. The veggies are *frozen*, frozen is a better product
than stupidmarket so-called fresh... and there is nothing bad about
many canned veggies, especially when used in soups... even the texture
is not a problem if added at the end, I use canned beans all the time,
there are so many varieties and most times all I want is what's in one
small can, hardly pays to spend all that time cooking up a batch of
dried. And the slaw mix is fresh too (just pre-prepped), but needs
too much cooking time relative to all the other ingredients, so I
would have used frozen greens is all... there is quite an assortmant
of frozen greens available, not just spinach; turnip, kale, mustard,
collard, etc... and head cabbage is just wrong for dago soup anyway.
And nowadays most folks use canned stock if not stock base, really the
same thing only one is condensed... and from what I read here most
folks who claim to make their own stock make it from garbage,
literally (of course I don't believe they do, maybe once in their life
but get years of mileage talking about it, more often regurgitating
what they hear on foodtv). Stupidmarkets sell billions of bouillion
cubes, who buys all those cubes, must be they're used for a secret sex
fetish because no one admits to cooking with them. My only argument
is the mystery meat balls... but they're probably as good as your home
made from preground mystery meat. There is nothing really bad about
that recipe, and you get to season it yourself so it's certainly
leagues ahead of chemical laden fatty, starchy, salty Campbells....
and costs a lot less too. Campbell's is strictly into convenience...
they claim it's Mmm, mmm, good but have never claimed it's good for
you... it's not, it's one of the most unhealthful pre-prepared foods
on the market... purely junk food.

SHELDON

On Jan 16, 2:26�am, hahabogus > wrote:
> Melba's Jammin' > wrote in news:barbschaller-
> :
>
>
>
>
>
> > In article >,
> > �"The Ranger" > wrote:
>
> >> Melba's Jammin' > wrote in message
> ...
> >> [snip]
> >> >> Every recipe I seen the uses canned beans says to drain first.
>
> >> > Yeah - to me red beans are kidney beans and the liquid
> >> > they're packed in just seems icky to me. �Thickish. � I
> >> > drain and rinse kidney beans.
>
> >> That's cuz it is icky! YEESH! Rinse and drain them beans!
>
> >> The Ranger
>
> > Thenkyew for your support, Ranger! �Mmmwwaahh!
>
> I vote add the bean juice...it will thicken and give more body to the
> broth without affecting the taste much.

People who actually cook always incorporate the canning liquids into
recipes when appropriate, with soups and stews it's appropriate... the
liquid is part of the product, often the most nutritious part, you
paid for it, it's really ignorant to dump it down the drain... yeah, I
know, some foodtv kitchen schmuck who's ascared to touch raw meat bare
handed says it's gross.

On Jan 16, 4:07�am, Goomba38 > wrote:
> hahabogus wrote:
> > I vote add the bean juice...it will thicken and give more body to the
> > broth without affecting the taste much.
>
> I dislike kidney beans (most large starchy beans actually) for the most
> part. I can tolerate a few in my minestrone but prefer ceci. Even then I
> � skeeve the thick starchy liquid in the cans and will rinse the beans
> before use.

You eat like a raccoon. LOL

How pray tell is it a thick starchy liquid when diluted in soups/
stews, that are probably thickened [artificially] with the addition of
some other gloppy starch; flour, corn starch, arrowroot, potato
starch, lotus root, etc.... and if you "skeeve" okra no way do you
enjoy sex unless it's with that sterile plastic battery buzzer. hehe

SHELDON

On Jan 15, 9:20�pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> �Sheldon > wrote:
> > Melba's Jammin' �wrote:
> > > Beware of too much pasta in soup. ?It keeps on absorbing liquid and the
> > > soup gets thick. ?I much prefer adding some cooked pasta to the bowl and
> > > pouring the boiling hot soup over it. ?JMO.
>
> > That's how bubbe did the chicken noodle... Barb, you must be Jewish
>
> I'm not but some of my best friends are. :-P �
> I can't stand lukewarm shicken noodle zoop. �I want it reallyreally hot. �
> With some freshly ground black pepper and a gob of ketchup. �Shut up
> about the ketchup, eh? �It's how I learned to eat homemade shicken soup
> and if you don't like it you don't have to have it that way. �O-KAY!?? �
> LOL! �

Ketchup in home made chicken soup... I'll bet even Stan won't.

Sheldon wrote:

> You eat like a raccoon. LOL
>
> How pray tell is it a thick starchy liquid when diluted in soups/
> stews, that are probably thickened [artificially] with the addition of
> some other gloppy starch; flour, corn starch, arrowroot, potato
> starch, lotus root, etc.... and if you "skeeve" okra no way do you
> enjoy sex unless it's with that sterile plastic battery buzzer. hehe
>
> SHELDON

I don't thicken many soups (the occasional chowder perhaps) and never
minestrone.
And I adore okra! Okra is fun "mouth" food to me, with the little seed
pod centers...

Goomba38 wrote:
> Sheldon wrote:
>
> > if you "skeeve" okra no way do you enjoy sex
>
> I adore okra! Okra is fun "mouth" food to me, with the little seed
> pod centers...

Oh baby... you can have all my okra! LOL

SHELDON

Janet Baraclough wrote:
> > Sheldon wrote:
>
> > People who actually cook always incorporate the canning liquids into
> > recipes
>
> � Another classic entry for the Sheldonism Archive

I take it you don't cook... in fact from reading your posts I know you
can't.

In article
>,
Sheldon > wrote:

> On Jan 15, 9:20?pm, Melba's Jammin' >
> wrote:

> > I'm not but some of my best friends are. :-P ?
> > I can't stand lukewarm shicken noodle zoop. ?I want it reallyreally hot. ?
> > With some freshly ground black pepper and a gob of ketchup. ?Shut up
> > about the ketchup, eh? ?It's how I learned to eat homemade shicken soup
> > and if you don't like it you don't have to have it that way. ?O-KAY!?? ?
> > LOL! ?
>
> Ketchup in home made chicken soup... I'll bet even Stan won't.

Did I not say to shut up about the ketchup in the homemade shicken soup?
LOL! I was 14 before I learned that not everyone does this. It should
be noted that one does not EVER put ketchup in Campbell's Chicken Noodle
soup. That would just be gross. "-) Homemade soup only. You should
try it. (My Slovak cousins didn't care for it, either.)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Jan 16, 9:22�pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> �Sheldon > wrote:
> > On Jan 15, 9:20?pm, Melba's Jammin' >
> > wrote:
> > > I'm not but some of my best friends are. :-P ?
> > > I can't stand lukewarm shicken noodle zoop. ?I want it reallyreally hot. ?
> > > With some freshly ground black pepper and a gob of ketchup. ?Shut up
> > > about the ketchup, eh? ?It's how I learned to eat homemade shicken soup
> > > and if you don't like it you don't have to have it that way. ?O-KAY!?? ?
> > > LOL! ?
>
> > Ketchup in home made chicken soup... I'll bet even Stan won't.
>
> Did I not say to shut up about the ketchup in the homemade shicken soup? �
> LOL! � I was 14 before I learned that not everyone does this. �It should
> be noted that one does not EVER put ketchup in Campbell's Chicken Noodle
> soup. �That would just be gross. �"-) �Homemade soup only. �You should
> try it. �(My Slovak cousins didn't care for it, either.)

I baked a Duncan Hines chocolate cake today, with a twist... I added a
quarter cup of Penzeys cocoa and after beating the batter plopped in
'bout a cup of smooth Jiff PB, gave it a quick swirl on low with the
beater.. never did this before but seemed like how bad could it be...
was damned good, had a big slab with nilla IC

Sheldon wrote:
>
> I baked a Duncan Hines chocolate cake today, with a twist... I added a
> quarter cup of Penzeys cocoa and after beating the batter plopped in
> 'bout a cup of smooth Jiff PB, gave it a quick swirl on low with the
> beater.. never did this before but seemed like how bad could it be...
> was damned good, had a big slab with nilla IC


An interesting additive for boxed chocolate cake mix is to use strong
cold coffee
in place of the water called for.

gloria p

On Wed, 16 Jan 2008 20:22:05 -0600, Melba's Jammin'
> wrote:

>In article
>,
> Sheldon > wrote:
>
>> On Jan 15, 9:20?pm, Melba's Jammin' >
>> wrote:
>
>> > I'm not but some of my best friends are. :-P ?
>> > I can't stand lukewarm shicken noodle zoop. ?I want it reallyreally hot. ?
>> > With some freshly ground black pepper and a gob of ketchup. ?Shut up
>> > about the ketchup, eh? ?It's how I learned to eat homemade shicken soup
>> > and if you don't like it you don't have to have it that way. ?O-KAY!?? ?
>> > LOL! ?
>>
>> Ketchup in home made chicken soup... I'll bet even Stan won't.
>
>Did I not say to shut up about the ketchup in the homemade shicken soup?
>LOL! I was 14 before I learned that not everyone does this. It should
>be noted that one does not EVER put ketchup in Campbell's Chicken Noodle
>soup. That would just be gross. "-) Homemade soup only. You should
>try it. (My Slovak cousins didn't care for it, either.)

I use a squirt of catsup when I don't have any fresh tomatoes to add
to the stock.... tit's at the beginning of soup making, not the end
though.

--
See return address to reply by email
remove the smiley face first

On Wed, 16 Jan 2008 22:04:01 -0800, sf wrote:

>On Wed, 16 Jan 2008 20:22:05 -0600, Melba's Jammin'
> wrote:
>
>>In article
>,
>> Sheldon > wrote:
>>
>>> On Jan 15, 9:20?pm, Melba's Jammin' >
>>> wrote:
>>
>>> > I'm not but some of my best friends are. :-P ?
>>> > I can't stand lukewarm shicken noodle zoop. ?I want it reallyreally hot. ?
>>> > With some freshly ground black pepper and a gob of ketchup. ?Shut up
>>> > about the ketchup, eh? ?It's how I learned to eat homemade shicken soup
>>> > and if you don't like it you don't have to have it that way. ?O-KAY!?? ?
>>> > LOL! ?
>>>
>>> Ketchup in home made chicken soup... I'll bet even Stan won't.
>>
>>Did I not say to shut up about the ketchup in the homemade shicken soup?
>>LOL! I was 14 before I learned that not everyone does this. It should
>>be noted that one does not EVER put ketchup in Campbell's Chicken Noodle
>>soup. That would just be gross. "-) Homemade soup only. You should
>>try it. (My Slovak cousins didn't care for it, either.)
>
>I use a squirt of catsup when I don't have any fresh tomatoes to add
>to the stock.... tit's at the beginning of soup making, not the end
>though.

i put a little ketchup in my stew when cooking, and in bean soup (with
some tabasco) when i eat it.

your pal,
blake

In article >,
jmcquown > wrote:
>Scott wrote:
>> Here's a recipe I pick up at my local grocer (Hy-Vee). They were
>> dishing out samples and I was convinced to try this for myself.
>>
>> 30-Minute Italian Meatball Soup
>>
>> 32 frozen Rosina Italian-style meatballs (about 1/2 of a 38-oz bag)
>> 1 can (14 oz) Swanson beef broth
>> 1 cup water
>> 2 cups frozen green beans
>> 1 cup frozen crinkle cut carrots
>> 1 can (28 oz) diced or crushed tomatoes
>> 4 cups coleslaw mix
>
>Might as well buy Campbell's "Chunky Italian Wedding Soup" if you're going
>to toss all that canned stuff together.

My Italian meatball soup starts with made (chicken) broth and frozen
meatballs but uses fresh carrots and fresh celery, chopped (you can buy
the carrots pre-shredded). It is done in under 30 minutes and most of that
is making sure that the meatballs have been properly simmered in the
broth. I use Trader Joe's "Party size" mini-meatballs but use a brand you
like, or make up some meatballs yourself and freeze them for later.

For greens I usually use chard - Trader Joe's "chard of many colors" is
fresh but already chopped up - but I'd put spinach in if I didn't have
chard. Frozen spinach at a pinch. Escarole if I can find it - for some
reason it is tough to find out here. For spinach, I would definitely
take the soup off heat, put the spinach in, and cover briefly - stir in,
then serve.

For a mix of minestrone and Italian wedding soups, I put a can of good
diced tomatoes and a can of cannellini (or great northern, if you can't find
cannellini) beans in. Fresh or (if it's the dead of winter, frozen)
green beans and fresh basil make it extra-tasty.

You can add pasta if you like - as Barb has noted, it will absorb the
liquid like woah. It is especially tasty if you cook it in the broth, but
allow extra in that case and have some broth around to liquify the
leftovers, because the noodles will continue to absorb.

Charlotte

--