Hello All!

Today, I had some Campbell's canned lentil soup for lunch. It's a bit
blah and the lentils don't have much texture. However, after blending
with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
wasn't at all bad.

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Hello All!
>
> Today, I had some Campbell's canned lentil soup for lunch. It's a bit blah
> and the lentils don't have much texture. However, after blending with 2
> tsps of Indian Rasam powder and cooking for a few minutes, it wasn't at
> all bad.
>

James! 20 minutes to wonderful homemade lentil soup! But of course you know
that. Progresso is not bad. I have never seen Campbell's before.

In article >,
"James Silverton" > wrote:

> Hello All!
>
> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
> blah and the lentils don't have much texture. However, after blending
> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
> wasn't at all bad.

Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
going to have to make some soon now. Lately, I've been using lentils for
sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to grow.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

cybercat said...

>
> "James Silverton" > wrote in message
> ...
>> Hello All!
>>
>> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
>> blah and the lentils don't have much texture. However, after blending
>> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
>> wasn't at all bad.
>>
>
> James! 20 minutes to wonderful homemade lentil soup! But of course you
> know that. Progresso is not bad. I have never seen Campbell's before.


If you've ever seen the original Campbell factory in Camden, NJ (I forget
which products they make there now), it's a pretty desolate slum-run-down
part of town.

I drove past it once. They have "no-break-in/out" barbed wire fencing.

Andy

Omelet wrote on Mon, 29 Jun 2009 11:02:49 -0500:

>> Hello All!
>>
>> Today, I had some Campbell's canned lentil soup for lunch.
>> It's a bit blah and the lentils don't have much texture.
>> However, after blending with 2 tsps of Indian Rasam powder
>> and cooking for a few minutes, it wasn't at all bad.

> Lentil soup is fast and easy to make in the pressure cooker.
> ;-) I'm going to have to make some soon now. Lately, I've
> been using lentils for sprouting. Similar flavor (imho) to
> Alfalfa sprouts but cheaper to grow. --
> Peace! Om

I don't have and I doubt if I ever will have a pressure cooker and I
sometimes want lunch in a hurry when 20 minutes is a long time! I do
make Indian Dahl, Rasams and Sambars when I have plently of time. You
don't need to convince me that that they are better than my little
modification of Campbell's :-) Mung beans can be used in dahls etc. and
sprout well.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Mon, 29 Jun 2009 11:02:49 -0500:
>
> >> Hello All!
> >>
> >> Today, I had some Campbell's canned lentil soup for lunch.
> >> It's a bit blah and the lentils don't have much texture.
> >> However, after blending with 2 tsps of Indian Rasam powder
> >> and cooking for a few minutes, it wasn't at all bad.
>
> > Lentil soup is fast and easy to make in the pressure cooker.
> > ;-) I'm going to have to make some soon now. Lately, I've
> > been using lentils for sprouting. Similar flavor (imho) to
> > Alfalfa sprouts but cheaper to grow. --
> > Peace! Om
>
> I don't have and I doubt if I ever will have a pressure cooker and I
> sometimes want lunch in a hurry when 20 minutes is a long time! I do
> make Indian Dahl, Rasams and Sambars when I have plently of time. You
> don't need to convince me that that they are better than my little
> modification of Campbell's :-) Mung beans can be used in dahls etc. and
> sprout well.

Canned soup has it's place. <g>
I have sprouted mung beans and they do well but I like lentil better. My
favorite sprout to date tho' is sunflower.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Mon, 29 Jun 2009 11:22:19 -0500, Andy > wrote:


>If you've ever seen the original Campbell factory in Camden, NJ (I forget
>which products they make there now), it's a pretty desolate slum-run-down
>part of town.
>
>I drove past it once. They have "no-break-in/out" barbed wire fencing.
>

Is is staffed by Oompa-Loompa's? "No one ever goes in. And no one
ever goes out."

Tara

Tara said...

> On Mon, 29 Jun 2009 11:22:19 -0500, Andy > wrote:
>
>
>>If you've ever seen the original Campbell factory in Camden, NJ (I forget
>>which products they make there now), it's a pretty desolate slum-run-down
>>part of town.
>>
>>I drove past it once. They have "no-break-in/out" barbed wire fencing.
>>
>
> Is is staffed by Oompa-Loompa's? "No one ever goes in. And no one
> ever goes out."
>
> Tara


They make soylent green there, we suspect.

Andy

Omelet wrote:
> In article >,
> "James Silverton" > wrote:
>
>> Hello All!
>>
>> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
>> blah and the lentils don't have much texture. However, after blending
>> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
>> wasn't at all bad.
>
> Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
> going to have to make some soon now. Lately, I've been using lentils for
> sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to grow.

I'll second the pressure cooker. It's been a family favorite for several
generations. (I'm a 3rd generation pressure cooker user) Our family
always puts hot dogs (good quality Kosher ones) in the lentil soup. Lots
of carrots, celery and onions and garlic galore.

My mom based hers on a wonderful stock made with veal bones. I can't get
veal anything here (unless I want to go out and kidnap one of the
neighbor's calves) so I use beef stock.

My kids loved Bubbie's "hot dog soup" so much that she always had some
in the freezer in case one of them would drop by. When she passed away,
there was a big container of it in her freezer and it became my son's
inheritance. I think he salted the soup with his tears.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > "James Silverton" > wrote:
> >
> >> Hello All!
> >>
> >> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
> >> blah and the lentils don't have much texture. However, after blending
> >> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
> >> wasn't at all bad.
> >
> > Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
> > going to have to make some soon now. Lately, I've been using lentils for
> > sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to grow.
>
> I'll second the pressure cooker. It's been a family favorite for several
> generations. (I'm a 3rd generation pressure cooker user) Our family
> always puts hot dogs (good quality Kosher ones) in the lentil soup. Lots
> of carrots, celery and onions and garlic galore.
>
> My mom based hers on a wonderful stock made with veal bones. I can't get
> veal anything here (unless I want to go out and kidnap one of the
> neighbor's calves) so I use beef stock.
>
> My kids loved Bubbie's "hot dog soup" so much that she always had some
> in the freezer in case one of them would drop by. When she passed away,
> there was a big container of it in her freezer and it became my son's
> inheritance. I think he salted the soup with his tears.

How sad. :-(

I make lentil soup with ham stock and put the bits of ham in with it.
Also onions, garlic and chopped carrots.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "James Silverton" > wrote:
>
>> Hello All!
>>
>> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
>> blah and the lentils don't have much texture. However, after blending
>> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
>> wasn't at all bad.
>
> Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
> going to have to make some soon now. Lately, I've been using lentils for
> sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to grow.
> --
> Peace! Om
>

Om, I know you love your pressure cooker but lentils cook so fast I really
don't see the need for one in this case. It's not like you're cooking pinto
beans James mentions in the canned soup the lentils don't have much
texture; that's what I'd expect if I cooked them in a pressure cooker. They
should be tender but still have a little bite to them. That's easy enough
to achieve on the stove-top in a pan.

Jill

James Silverton wrote:
> Hello All!
>
> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
> blah and the lentils don't have much texture. However, after blending
> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
> wasn't at all bad.
>
Funny, as I started reading, I also started thinking of an
addition of curry powder or some such thing.

--
Jean B.

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "James Silverton" > wrote:
> >
> >> Hello All!
> >>
> >> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
> >> blah and the lentils don't have much texture. However, after blending
> >> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
> >> wasn't at all bad.
> >
> > Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
> > going to have to make some soon now. Lately, I've been using lentils for
> > sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to grow.
> > --
> > Peace! Om
> >
>
> Om, I know you love your pressure cooker but lentils cook so fast I really
> don't see the need for one in this case. It's not like you're cooking pinto
> beans James mentions in the canned soup the lentils don't have much
> texture; that's what I'd expect if I cooked them in a pressure cooker. They
> should be tender but still have a little bite to them. That's easy enough
> to achieve on the stove-top in a pan.
>
> Jill

I like to "attend" my long term cooked stuff as little as possible.

So, how do you cook them in an open pan please? I've never done it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "James Silverton" > wrote:
>> >
>> >> Hello All!
>> >>
>> >> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
>> >> blah and the lentils don't have much texture. However, after blending
>> >> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
>> >> wasn't at all bad.
>> >
>> > Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
>> > going to have to make some soon now. Lately, I've been using lentils
>> > for
>> > sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to
>> > grow.
>> > --
>> > Peace! Om
>> >
>>
>> Om, I know you love your pressure cooker but lentils cook so fast I
>> really
>> don't see the need for one in this case. It's not like you're cooking
>> pinto
>> beans James mentions in the canned soup the lentils don't have much
>> texture; that's what I'd expect if I cooked them in a pressure cooker.
>> They
>> should be tender but still have a little bite to them. That's easy
>> enough
>> to achieve on the stove-top in a pan.
>>
>> Jill
>
> I like to "attend" my long term cooked stuff as little as possible.
>
> So, how do you cook them in an open pan please? I've never done it.
> --
> Peace! Om
>

It's a covered pan 1/2 lb. of lentils, rinsed. 6 cups water or chicken
broth or stock. Add some cooked ham or chopped cooked bacon if desired.
Add chopped onion, garlic, bell pepper. Toss in a bay leaf; add salt and
pepper to taste. Bring to a boil; reduce heat. Cover and gently simmer on
low about 30 minutes. No pot-watching required

Jill

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > In article >,
> >> > "James Silverton" > wrote:
> >> >
> >> >> Hello All!
> >> >>
> >> >> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
> >> >> blah and the lentils don't have much texture. However, after blending
> >> >> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
> >> >> wasn't at all bad.
> >> >
> >> > Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
> >> > going to have to make some soon now. Lately, I've been using lentils
> >> > for
> >> > sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to
> >> > grow.
> >> > --
> >> > Peace! Om
> >> >
> >>
> >> Om, I know you love your pressure cooker but lentils cook so fast I
> >> really
> >> don't see the need for one in this case. It's not like you're cooking
> >> pinto
> >> beans James mentions in the canned soup the lentils don't have much
> >> texture; that's what I'd expect if I cooked them in a pressure cooker.
> >> They
> >> should be tender but still have a little bite to them. That's easy
> >> enough
> >> to achieve on the stove-top in a pan.
> >>
> >> Jill
> >
> > I like to "attend" my long term cooked stuff as little as possible.
> >
> > So, how do you cook them in an open pan please? I've never done it.
> > --
> > Peace! Om
> >
>
> It's a covered pan 1/2 lb. of lentils, rinsed. 6 cups water or chicken
> broth or stock. Add some cooked ham or chopped cooked bacon if desired.
> Add chopped onion, garlic, bell pepper. Toss in a bay leaf; add salt and
> pepper to taste. Bring to a boil; reduce heat. Cover and gently simmer on
> low about 30 minutes. No pot-watching required
>
> Jill

Ok, how do you keep it from scorching?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jun 29, 2:44*pm, Janet Wilder > wrote:
>
> My mom based hers on a wonderful stock made with veal bones. I can't get
> veal anything here (unless I want to go out and kidnap one of the
> neighbor's calves) so I use beef stock.
>
Your neighbor's calves wouldn't fit the modern definition of veal,
since I suspect that they are allowed to walk around. I'm by no means
some vegetarian nutcase, but there are things that cross the line, and
veal production is one of them.
http://www.humanesociety.org/hsi/far...__victory.html

Any time you see that light pink flesh, the likelihood is it is a
result of cruel treatment.

> --
> Janet Wilder

--Bryan

On Jul 1, 5:46*am, Bobo Bonobo® > wrote:
> On Jun 29, 2:44*pm, Janet Wilder > wrote:
>
> > My mom based hers on a wonderful stock made with veal bones. I can't get
> > veal anything here (unless I want to go out and kidnap one of the
> > neighbor's calves) so I use beef stock.
>
> Your neighbor's calves wouldn't fit the modern definition of veal,
> since I suspect that they are allowed to walk around. *I'm by no means
> some vegetarian nutcase, but there are things that cross the line, and
> veal production is one of them.http://www.humanesociety.org/hsi/far...arming/prop2__...
>
> Any time you see that light pink flesh, the likelihood is it is a
> result of cruel treatment.
>
> > --
> > Janet Wilder
>
> --Bryan

You want cheap meat for 6 billion people? It's gonna involve some
cruelty!

Have you watched the PBS 30 min trailer for Food, Inc?

http://www.pbs.org/video/video/1143263943

Looks like a movie I may have to stoop the fee to see!

John Kuthe...

On Wed, 1 Jul 2009 03:46:30 -0700 (PDT), Bobo Bonobo® wrote:

> On Jun 29, 2:44*pm, Janet Wilder > wrote:
>>
>> My mom based hers on a wonderful stock made with veal bones. I can't get
>> veal anything here (unless I want to go out and kidnap one of the
>> neighbor's calves) so I use beef stock.
>>
> Your neighbor's calves wouldn't fit the modern definition of veal,
> since I suspect that they are allowed to walk around. I'm by no means
> some vegetarian nutcase,

good thing you have most of the other varieties of nutcase covered.

blake

Bobo Bonobo® wrote:
> On Jun 29, 2:44 pm, Janet Wilder > wrote:
>> My mom based hers on a wonderful stock made with veal bones. I can't get
>> veal anything here (unless I want to go out and kidnap one of the
>> neighbor's calves) so I use beef stock.
>>
> Your neighbor's calves wouldn't fit the modern definition of veal,
> since I suspect that they are allowed to walk around. I'm by no means
> some vegetarian nutcase, but there are things that cross the line, and
> veal production is one of them.
> http://www.humanesociety.org/hsi/far...__victory.html

> Any time you see that light pink flesh, the likelihood is it is a
> result of cruel treatment.

You are right. We haven't eaten veal in years because of that. My
neighbor's calves do walk around and eat grass. I think they would taste
wonderful but, alas, he raises feeder cattle so selling off a calf would
not be economically feasible. I don't know who I'd find around here to
butcher it if I could get one.

Still, it's nice to look at those cute little critters and dream of
scallopini. Sigh. <g>


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Janet Wilder > wrote:

> Bobo Bonobo® wrote:
> > On Jun 29, 2:44 pm, Janet Wilder > wrote:
> >> My mom based hers on a wonderful stock made with veal bones. I can't get
> >> veal anything here (unless I want to go out and kidnap one of the
> >> neighbor's calves) so I use beef stock.
> >>
> > Your neighbor's calves wouldn't fit the modern definition of veal,
> > since I suspect that they are allowed to walk around. I'm by no means
> > some vegetarian nutcase, but there are things that cross the line, and
> > veal production is one of them.
> > http://www.humanesociety.org/hsi/far...prop2__victory
> > .html
>
> > Any time you see that light pink flesh, the likelihood is it is a
> > result of cruel treatment.
>
> You are right. We haven't eaten veal in years because of that. My
> neighbor's calves do walk around and eat grass. I think they would taste
> wonderful but, alas, he raises feeder cattle so selling off a calf would
> not be economically feasible. I don't know who I'd find around here to
> butcher it if I could get one.
>
> Still, it's nice to look at those cute little critters and dream of
> scallopini. Sigh. <g>

I actually purchased a "range veal" several years ago. Weight #500 on
the hoof.

Honestly some of the best beef I've ever eaten. It was a Brangus.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>> Bobo Bonobo® wrote:
>>> On Jun 29, 2:44 pm, Janet Wilder > wrote:
>>>> My mom based hers on a wonderful stock made with veal bones. I can't get
>>>> veal anything here (unless I want to go out and kidnap one of the
>>>> neighbor's calves) so I use beef stock.
>>>>
>>> Your neighbor's calves wouldn't fit the modern definition of veal,
>>> since I suspect that they are allowed to walk around. I'm by no means
>>> some vegetarian nutcase, but there are things that cross the line, and
>>> veal production is one of them.
>>> http://www.humanesociety.org/hsi/far...prop2__victory
>>> .html
>>> Any time you see that light pink flesh, the likelihood is it is a
>>> result of cruel treatment.
>> You are right. We haven't eaten veal in years because of that. My
>> neighbor's calves do walk around and eat grass. I think they would taste
>> wonderful but, alas, he raises feeder cattle so selling off a calf would
>> not be economically feasible. I don't know who I'd find around here to
>> butcher it if I could get one.
>>
>> Still, it's nice to look at those cute little critters and dream of
>> scallopini. Sigh. <g>
>
> I actually purchased a "range veal" several years ago. Weight #500 on
> the hoof.

That's quite a large veal. My daydreams were closer to "little calves".
When they get that big, Bobby's already sold them to a feed lot. <g>
>
> Honestly some of the best beef I've ever eaten. It was a Brangus.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "jmcquown" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > In article >,
>> >> > "James Silverton" > wrote:
>> >> >
>> >> >> Hello All!
>> >> >>
>> >> >> Today, I had some Campbell's canned lentil soup for lunch. It's a
>> >> >> bit
>> >> >> blah and the lentils don't have much texture. However, after
>> >> >> blending
>> >> >> with 2 tsps of Indian Rasam powder and cooking for a few minutes,
>> >> >> it
>> >> >> wasn't at all bad.
>> >> >
>> >> > Lentil soup is fast and easy to make in the pressure cooker. ;-)
>> >> > I'm
>> >> > going to have to make some soon now. Lately, I've been using lentils
>> >> > for
>> >> > sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to
>> >> > grow.
>> >> > --
>> >> > Peace! Om
>> >> >
>> >>
>> >> Om, I know you love your pressure cooker but lentils cook so fast I
>> >> really
>> >> don't see the need for one in this case. It's not like you're cooking
>> >> pinto
>> >> beans James mentions in the canned soup the lentils don't have
>> >> much
>> >> texture; that's what I'd expect if I cooked them in a pressure cooker.
>> >> They
>> >> should be tender but still have a little bite to them. That's easy
>> >> enough
>> >> to achieve on the stove-top in a pan.
>> >>
>> >> Jill
>> >
>> > I like to "attend" my long term cooked stuff as little as possible.
>> >
>> > So, how do you cook them in an open pan please? I've never done it.
>> > --
>> > Peace! Om
>> >
>>
>> It's a covered pan 1/2 lb. of lentils, rinsed. 6 cups water or
>> chicken
>> broth or stock. Add some cooked ham or chopped cooked bacon if desired.
>> Add chopped onion, garlic, bell pepper. Toss in a bay leaf; add salt and
>> pepper to taste. Bring to a boil; reduce heat. Cover and gently simmer
>> on
>> low about 30 minutes. No pot-watching required
>>
>> Jill
>
> Ok, how do you keep it from scorching?
> --
> Peace! Om
>

Reduce the heat! It should be a gentle simmer. I forgot to mention I
usually add chopped spinach to the soup at the very end. You may prefer
kale or some other green leafy vegetable, if at all.

Jill

In article >,
Janet Wilder > wrote:

> > I actually purchased a "range veal" several years ago. Weight #500 on
> > the hoof.
>
> That's quite a large veal.

Brangus are big. <g> He was quite tender and tasty!


> My daydreams were closer to "little calves".
> When they get that big, Bobby's already sold them to a feed lot. <g>

I understand. ;-)
You could always get a youngster and bottle raise it, or just snag a
weanling.

> >
>
>
> --
> Janet Wilder
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"jmcquown" > wrote:

> >> > So, how do you cook them in an open pan please? I've never done it.
> >> > --
> >> > Peace! Om
> >> >
> >>
> >> It's a covered pan 1/2 lb. of lentils, rinsed. 6 cups water or
> >> chicken
> >> broth or stock. Add some cooked ham or chopped cooked bacon if desired.
> >> Add chopped onion, garlic, bell pepper. Toss in a bay leaf; add salt and
> >> pepper to taste. Bring to a boil; reduce heat. Cover and gently simmer
> >> on
> >> low about 30 minutes. No pot-watching required
> >>
> >> Jill
> >
> > Ok, how do you keep it from scorching?
> > --
> > Peace! Om
> >
>
> Reduce the heat! It should be a gentle simmer. I forgot to mention I
> usually add chopped spinach to the soup at the very end. You may prefer
> kale or some other green leafy vegetable, if at all.
>
> Jill

Ugh. Forget kale or any other "tough" green that has to be cooked to
death to make it edible! I prefer spinach, chard or choy!

I like the idea of spinach in lentils. Never tried it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:

>> My daydreams were closer to "little calves".
>> When they get that big, Bobby's already sold them to a feed lot. <g>
>
> I understand. ;-)
> You could always get a youngster and bottle raise it, or just snag a
> weanling.

No! No! It would quickly become a pet and I'd never want to eat it. Then
I'd wind up with a huge beef wanting to sit on my lap next to the Toy
Poodle.
>> --
>> Janet Wilder


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> >> My daydreams were closer to "little calves".
> >> When they get that big, Bobby's already sold them to a feed lot. <g>
> >
> > I understand. ;-)
> > You could always get a youngster and bottle raise it, or just snag a
> > weanling.
>
> No! No! It would quickly become a pet and I'd never want to eat it. Then
> I'd wind up with a huge beef wanting to sit on my lap next to the Toy
> Poodle.


Hire a 4H student. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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Janet Wilder wrote:
> Omelet wrote:
>
>>> My daydreams were closer to "little calves". When they get that big,
>>> Bobby's already sold them to a feed lot. <g>
>>
>> I understand. ;-)
>> You could always get a youngster and bottle raise it, or just snag a
>> weanling.
>
> No! No! It would quickly become a pet and I'd never want to eat it.
> Then I'd wind up with a huge beef wanting to sit on my lap next to the
> Toy Poodle.

ROFL!


Becca


ObFood:

Frosty Strawberry Pops

1 pint strawberries, rinsed and stemmed
5 oz can evaporated milk
3 Tbs frozen orange, cranberry or pineapple juice concentrate


Place all ingredients in a blender and blend until smooth, about 1
minute. Pour into eight 3-ounce, wax-coated paper cups. Place in a
shallow pan and insert a wooden craft stick or plastic spoon into the
center of each. Freeze until firm, about 4 hours. Once pops are frozen,
they can be transferred to a resealable plastic bag for freezer storage.
To release pops from cups, dip briefly into hot water up to rim of cup.
8 servings.

"Becca" > wrote in message
...
> Janet Wilder wrote:
>> Omelet wrote:
>>
>>>> My daydreams were closer to "little calves". When they get that big,
>>>> Bobby's already sold them to a feed lot. <g>
>>>
>>> I understand. ;-)
>>> You could always get a youngster and bottle raise it, or just snag a
>>> weanling.
>>
>> No! No! It would quickly become a pet and I'd never want to eat it. Then
>> I'd wind up with a huge beef wanting to sit on my lap next to the Toy
>> Poodle.
>
> ROFL!
>
>

This is funny. I was beginning to get bothered by this thread but now I feel
better.

In article >,
Becca > wrote:

> Frosty Strawberry Pops
>
> 1 pint strawberries, rinsed and stemmed
> 5 oz can evaporated milk
> 3 Tbs frozen orange, cranberry or pineapple juice concentrate
>
>
> Place all ingredients in a blender and blend until smooth, about 1
> minute. Pour into eight 3-ounce, wax-coated paper cups. Place in a
> shallow pan and insert a wooden craft stick or plastic spoon into the
> center of each. Freeze until firm, about 4 hours. Once pops are frozen,
> they can be transferred to a resealable plastic bag for freezer storage.
> To release pops from cups, dip briefly into hot water up to rim of cup.
> 8 servings.

I'd not thought of making popsickles for dad this summer. I have a
BUNCH of vanilla yogurt to use up! I'll get it'd go well blended with
some fresh or fresh frozen fruit, then frozen...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> Becca > wrote:
>
>
>> Frosty Strawberry Pops
>>
>> 1 pint strawberries, rinsed and stemmed
>> 5 oz can evaporated milk
>> 3 Tbs frozen orange, cranberry or pineapple juice concentrate
>>
>>
>> Place all ingredients in a blender and blend until smooth, about 1
>> minute. Pour into eight 3-ounce, wax-coated paper cups. Place in a
>> shallow pan and insert a wooden craft stick or plastic spoon into the
>> center of each. Freeze until firm, about 4 hours. Once pops are frozen,
>> they can be transferred to a resealable plastic bag for freezer storage.
>> To release pops from cups, dip briefly into hot water up to rim of cup.
>> 8 servings.
>>
>
> I'd not thought of making popsickles for dad this summer. I have a
> BUNCH of vanilla yogurt to use up! I'll get it'd go well blended with
> some fresh or fresh frozen fruit, then frozen...
>

When my children were little, I made something similar. Your dad will
enjoy it, and since it will be frozen, there is no rush to consume it
(thinking about the expiration date on the yogurt). Strawberries and
blueberries are on sale here, probably where you live, as well.


Becca

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >
> >> Frosty Strawberry Pops
> >>
> >> 1 pint strawberries, rinsed and stemmed
> >> 5 oz can evaporated milk
> >> 3 Tbs frozen orange, cranberry or pineapple juice concentrate
> >>
> >>
> >> Place all ingredients in a blender and blend until smooth, about 1
> >> minute. Pour into eight 3-ounce, wax-coated paper cups. Place in a
> >> shallow pan and insert a wooden craft stick or plastic spoon into the
> >> center of each. Freeze until firm, about 4 hours. Once pops are frozen,
> >> they can be transferred to a resealable plastic bag for freezer storage.
> >> To release pops from cups, dip briefly into hot water up to rim of cup.
> >> 8 servings.
> >>
> >
> > I'd not thought of making popsickles for dad this summer. I have a
> > BUNCH of vanilla yogurt to use up! I'll get it'd go well blended with
> > some fresh or fresh frozen fruit, then frozen...
> >
>
> When my children were little, I made something similar. Your dad will
> enjoy it, and since it will be frozen, there is no rush to consume it
> (thinking about the expiration date on the yogurt). Strawberries and
> blueberries are on sale here, probably where you live, as well.
>
>
> Becca

Indeed they are. :-) Now I just have to get some popsickle molds. Not
that they are necessary, just convenient!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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