My mom made peanut butter or cream cheese and jelly on silver cup whiie
bread
for me to take to high school.

70 years later I still like it, but on an "everything" bagel.

alkem

On Tue, 4 Aug 2009 15:23:37 -0400, "Felice" >
wrote:

>Which was not spent in The Land of Peanut Butter and Jelly:
>
>Two slices of white sandwich bread
>A generous slathering of Hellman's Mayo
>Half a tin of King Oscar sardines
>Two or three squirts of lemon juice
>A thin slice of onion
>Some crisp iceberg lettuce
>
>It doesn't get much better than this.
>
>Felice

Cheap liver sausage, open faced with honey. Can't eat them now.

Heavily buttered bread smothered with dark karo. Can't eat them now.

Lou

sf wrote:
> On Wed, 05 Aug 2009 16:52:09 -0400, "Jean B." > wrote:
>
>> sf wrote:
>>>
>>> She probably buys that yucky "natural" stuff... the kind you have to
>>> stir and keep in the refrigerator after it's opened. Hubby bought
>>> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
>>> natural, unsalted peanut butter sucks. I want my salt and sugar too.
>>>
>> I don't need the sweetness, but I do like the salt. In fact, I
>> usually mix in more salt now, since I have to stir it anyway. I
>> used to prefer Wild Oats' organic chunky PB. Now my daughter
>> prefers Trader Joe's (unfortunately, their only organic chunky PB
>> is made from Valencia peanuts). I have just discovered Teddie's
>> natural, which is rather good but undersalted. I recently bought
>> their PB that contains flax seeds too, but I haven't yet tried it.
>> Unfortunately that isn't ultra-chunky.
>
> How do you get past the "cold" factor?
>
What "cold" factor? Ah. If it has gotten too solid, I nuke it
for a few seconds.

--
Jean B.

On Wed 05 Aug 2009 02:07:50p, sf told us...

> On Wed, 05 Aug 2009 15:29:09 -0500, Omelet >
> wrote:
>
>>In article >, sf
> wrote:
>>
>>>
>>> Thanks, Om! The best tomato soup I've ever had was very light and had
>>> a sprinkling of fresh basil. I'll try this, dilute it a bit more and
>>> won't add cream. Hopefully I'll get that bright flavor I don't seem to
>>> get when I cook tomatoes myself.
>>
>>I totally understand.
>>
>>For a creamy flavor without the cream, some people use dairy free powder
>>creamers. That can be purchased in jars on the coffee aisle at the
>>grocery store.
>
> I'm not looking for a creamy or particularly thick soup, believe it or
> not! Highly unusual for me, I know.

Creamy and thick is exactly what I do prefer. In fact, on the infrequent
occasions when I use canned tomato soup, I usually only add 3/4 of the
amount of liquid called for and use either half-and-half or fat-free half-
and-half.

Thin brothy type soups totally turn me off unless they're filled with other
ingredients such as vegetables, meat, grains, etc. They strike me more as
beverage than something to eaten from a bowl. I will drink beef or chicken
broth, but only from a cup, no bowl and spoon required. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
If God had intended us to follow recipes, He wouldn't have given us
grandmothers. Linda Henley

On Wed 05 Aug 2009 01:52:09p, Jean B. told us...

> sf wrote:
>> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet > wrote:
>>
>>> In article >,
>>> "Ophelia" > wrote:
>>>
>>>> cybercat wrote:
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> sf wrote:
>>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> Banana sandwiches
>>>>>>> don't forget the peanut butter!
>>>>>>>
>>>>>>> and peanut butter & dill pickles.
>>>>>>>
>>>>>>> Or peanut butter and honey... the list goes on. Peanut butter is a
>>>>>>> wonderful springboard. <happy sigh>
>>>>>> I am not quite sure how I tell you this.. but I don't like peanut
>>>>>> butter auuughhhhh! I'm hit! but, but.. it's greasy and
>>>>>> lumpy.....................
>>> Huh? What brand have you tried? I buy peanut butter mostly for
>>> poisoning the local Norway rats by mixing it with pelleted bait to get
>>> them to eat it up faster (less time spent doing carcass patrol in the
>>> mornings once they start dying) but the generic smooth peanut butter I
>>> purchase is smooth as silk. Almost like a peanut butter frosting.
>>>
>>> It's delicious but I'm still avoiding eating fattening stuff like that.
>>
>> She probably buys that yucky "natural" stuff... the kind you have to
>> stir and keep in the refrigerator after it's opened. Hubby bought
>> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
>> natural, unsalted peanut butter sucks. I want my salt and sugar too.
>>
> I don't need the sweetness, but I do like the salt. In fact, I
> usually mix in more salt now, since I have to stir it anyway. I
> used to prefer Wild Oats' organic chunky PB. Now my daughter
> prefers Trader Joe's (unfortunately, their only organic chunky PB
> is made from Valencia peanuts). I have just discovered Teddie's
> natural, which is rather good but undersalted. I recently bought
> their PB that contains flax seeds too, but I haven't yet tried it.
> Unfortunately that isn't ultra-chunky.
>

What's wrong with Valencia peanuts? Something we should all know?

--
Wayne Boatwright
------------------------------------------------------------------------
They eat the dainty food of famous chefs with the same pleasure
with which they devour gross peasant dishes, mostly composed of
garlic and tomatoes, or fisherman's octopus and shrimps, fried in
heavily scented olive oil on a little deserted beach. Luigi Barzini

On Wed 05 Aug 2009 04:44:53p, Lou Decruss told us...

> On Tue, 4 Aug 2009 15:23:37 -0400, "Felice" >
> wrote:
>
>>Which was not spent in The Land of Peanut Butter and Jelly:
>>
>>Two slices of white sandwich bread
>>A generous slathering of Hellman's Mayo
>>Half a tin of King Oscar sardines
>>Two or three squirts of lemon juice
>>A thin slice of onion
>>Some crisp iceberg lettuce
>>
>>It doesn't get much better than this.
>>
>>Felice
>
> Cheap liver sausage, open faced with honey. Can't eat them now.
>
> Heavily buttered bread smothered with dark karo. Can't eat them now.
>
> Lou
>

I can't think why you'd want to.

--
Wayne Boatwright
------------------------------------------------------------------------
A gourmet who thinks of calories is like a tart who looks at her
watch. James Beard

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> I don't need the sweetness, but I do like the salt. In fact, I
>> usually mix in more salt now, since I have to stir it anyway. I
>> used to prefer Wild Oats' organic chunky PB. Now my daughter
>> prefers Trader Joe's (unfortunately, their only organic chunky PB
>> is made from Valencia peanuts). I have just discovered Teddie's
>> natural, which is rather good but undersalted. I recently bought
>> their PB that contains flax seeds too, but I haven't yet tried it.
>> Unfortunately that isn't ultra-chunky.
>>
>> --
>> Jean B.
>
> You could try Laura Scudders. That's what I get for dad.
>
> The ingredients list is:
>
> Peanuts and salt. ;-)

Is it chunky?????

--
Jean B.

John Kane wrote:
> On Aug 5, 2:42 pm, "Jean B." > wrote:
>> George Leppla wrote:
>>
>>> "Goomba" > wrote in message
>>> ...
>>>> Wayne Boatwright wrote:
>>>>> But back to peanut butter, one of my favorites as a child was peanut
>>>>> butter, crisp bacon, and a slice of onion.
>>>> Peanut Butter and Bacon on toast!! I've never added onion but can
>>>> imagine it being good.
>>> I have a cruising friend who loves bacon and mustard on toast for
>>> breakfast.... usually washed down with hot chocolate. It is one of her
>>> "guilty pleasures" every time she does on a cruise.
>>> George L
>> I will try to forget I ever saw this!!!!!
>
> Well it is a bit revolting but nowhere near as bad as bacon and peanut
> butter.
>
> John Kane, Kingston ON Canada
>
No, I think I might LIKE the bacon and mustard!

--
Jean B.

Mark Thorson wrote:

> I don't know about the tomato soup, but Campbell's
> totally screwed up the cream of chicken soup.
> All I ever used to buy it for was making creamed
> spinach, and now it can't be used for that.
>
> Fortunately, there are some generic/store brand
> cream of chicken soups that are copies of the
> old Campbell's cream of chicken. Those soups
> work fine for making creamed spinach.

Have ya ever considered using.. you know.. cream for this instead of a
can of modified starch?

"Wayne Boatwright" > wrote in message
.250...
| On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
|
| > sf wrote:
| >> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet > wrote:
| >>
| >>> In article >,
| >>> "Ophelia" > wrote:
| >>>
| >>>> cybercat wrote:
| >>>>> "Ophelia" > wrote in message
| >>>>> ...
| >>>>>> sf wrote:
| >>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
| >>>>>>> > wrote:
| >>>>>>>
| >>>>>>>> Banana sandwiches
| >>>>>>> don't forget the peanut butter!
| >>>>>>>
| >>>>>>> and peanut butter & dill pickles.
| >>>>>>>
| >>>>>>> Or peanut butter and honey... the list goes on. Peanut butter is a
| >>>>>>> wonderful springboard. <happy sigh>
| >>>>>> I am not quite sure how I tell you this.. but I don't like peanut
| >>>>>> butter auuughhhhh! I'm hit! but, but.. it's greasy and
| >>>>>> lumpy.....................
| >>> Huh? What brand have you tried? I buy peanut butter mostly for
| >>> poisoning the local Norway rats by mixing it with pelleted bait to get
| >>> them to eat it up faster (less time spent doing carcass patrol in the
| >>> mornings once they start dying) but the generic smooth peanut butter I
| >>> purchase is smooth as silk. Almost like a peanut butter frosting.
| >>>
| >>> It's delicious but I'm still avoiding eating fattening stuff like that.
| >>
| >> She probably buys that yucky "natural" stuff... the kind you have to
| >> stir and keep in the refrigerator after it's opened. Hubby bought
| >> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
| >> natural, unsalted peanut butter sucks. I want my salt and sugar too.
| >>
| > I don't need the sweetness, but I do like the salt. In fact, I
| > usually mix in more salt now, since I have to stir it anyway. I
| > used to prefer Wild Oats' organic chunky PB. Now my daughter
| > prefers Trader Joe's (unfortunately, their only organic chunky PB
| > is made from Valencia peanuts). I have just discovered Teddie's
| > natural, which is rather good but undersalted. I recently bought
| > their PB that contains flax seeds too, but I haven't yet tried it.
| > Unfortunately that isn't ultra-chunky.
| >
|
| What's wrong with Valencia peanuts? Something we should all know?

They're Spanish. Manuel was from Barcelona...

pavane

Lou Decruss wrote:
> On Tue, 4 Aug 2009 15:23:37 -0400, "Felice" >
> wrote:
>
>> Which was not spent in The Land of Peanut Butter and Jelly:
>>
>> Two slices of white sandwich bread
>> A generous slathering of Hellman's Mayo
>> Half a tin of King Oscar sardines
>> Two or three squirts of lemon juice
>> A thin slice of onion
>> Some crisp iceberg lettuce
>>
>> It doesn't get much better than this.
>>
>> Felice
>
> Cheap liver sausage, open faced with honey. Can't eat them now.
>
> Heavily buttered bread smothered with dark karo. Can't eat them now.
>
> Lou

Liver sausage with HONEY! Now that's something I find hard to
imagine.

--
Jean B.

Goomba wrote:
>
> Mark Thorson wrote:
>
> > I don't know about the tomato soup, but Campbell's
> > totally screwed up the cream of chicken soup.
> > All I ever used to buy it for was making creamed
> > spinach, and now it can't be used for that.
> >
> > Fortunately, there are some generic/store brand
> > cream of chicken soups that are copies of the
> > old Campbell's cream of chicken. Those soups
> > work fine for making creamed spinach.
>
> Have ya ever considered using.. you know.. cream for this instead of a
> can of modified starch?

No, because I avoid saturated fats. Also, my mom's
creamed spinach recipe is simple as dirt, only two
ingredients. And I like her version, it's what I
consider creamed spinach to be.

Wayne Boatwright wrote:
> On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
>
>> sf wrote:
>>> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet > wrote:
>>>
>>>> In article >,
>>>> "Ophelia" > wrote:
>>>>
>>>>> cybercat wrote:
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> sf wrote:
>>>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> Banana sandwiches
>>>>>>>> don't forget the peanut butter!
>>>>>>>>
>>>>>>>> and peanut butter & dill pickles.
>>>>>>>>
>>>>>>>> Or peanut butter and honey... the list goes on. Peanut butter is a
>>>>>>>> wonderful springboard. <happy sigh>
>>>>>>> I am not quite sure how I tell you this.. but I don't like peanut
>>>>>>> butter auuughhhhh! I'm hit! but, but.. it's greasy and
>>>>>>> lumpy.....................
>>>> Huh? What brand have you tried? I buy peanut butter mostly for
>>>> poisoning the local Norway rats by mixing it with pelleted bait to get
>>>> them to eat it up faster (less time spent doing carcass patrol in the
>>>> mornings once they start dying) but the generic smooth peanut butter I
>>>> purchase is smooth as silk. Almost like a peanut butter frosting.
>>>>
>>>> It's delicious but I'm still avoiding eating fattening stuff like that.
>>> She probably buys that yucky "natural" stuff... the kind you have to
>>> stir and keep in the refrigerator after it's opened. Hubby bought
>>> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
>>> natural, unsalted peanut butter sucks. I want my salt and sugar too.
>>>
>> I don't need the sweetness, but I do like the salt. In fact, I
>> usually mix in more salt now, since I have to stir it anyway. I
>> used to prefer Wild Oats' organic chunky PB. Now my daughter
>> prefers Trader Joe's (unfortunately, their only organic chunky PB
>> is made from Valencia peanuts). I have just discovered Teddie's
>> natural, which is rather good but undersalted. I recently bought
>> their PB that contains flax seeds too, but I haven't yet tried it.
>> Unfortunately that isn't ultra-chunky.
>>
>
> What's wrong with Valencia peanuts? Something we should all know?
>
I just don't like them. I don't think they have much flavor.

--
Jean B.

Mark Thorson wrote:
> Goomba wrote:
>> Mark Thorson wrote:
>>
>>> I don't know about the tomato soup, but Campbell's
>>> totally screwed up the cream of chicken soup.
>>> All I ever used to buy it for was making creamed
>>> spinach, and now it can't be used for that.
>>>
>>> Fortunately, there are some generic/store brand
>>> cream of chicken soups that are copies of the
>>> old Campbell's cream of chicken. Those soups
>>> work fine for making creamed spinach.
>> Have ya ever considered using.. you know.. cream for this instead of a
>> can of modified starch?
>
> No, because I avoid saturated fats. Also, my mom's
> creamed spinach recipe is simple as dirt, only two
> ingredients. And I like her version, it's what I
> consider creamed spinach to be.

I really don't like most foods that contain condensed soups. I am
saying "most" because I may be forgetting something that I
actually do like. I can't think of any such thing though.

--
Jean B.

On Wed 05 Aug 2009 06:08:17p, pavane told us...

>
> "Wayne Boatwright" > wrote in message
> .250...
>| On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
>|
>| > sf wrote:
>| >> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet >
>| >> wrote:
>| >>
>| >>> In article >,
>| >>> "Ophelia" > wrote:
>| >>>
>| >>>> cybercat wrote:
>| >>>>> "Ophelia" > wrote in message
>| >>>>> ...
>| >>>>>> sf wrote:
>| >>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
>| >>>>>>> > wrote:
>| >>>>>>>
>| >>>>>>>> Banana sandwiches
>| >>>>>>> don't forget the peanut butter!
>| >>>>>>>
>| >>>>>>> and peanut butter & dill pickles.
>| >>>>>>>
>| >>>>>>> Or peanut butter and honey... the list goes on. Peanut butter
>| >>>>>>> is a wonderful springboard. <happy sigh>
>| >>>>>> I am not quite sure how I tell you this.. but I don't like
>| >>>>>> peanut butter auuughhhhh! I'm hit! but, but.. it's greasy and
>| >>>>>> lumpy.....................
>| >>> Huh? What brand have you tried? I buy peanut butter mostly for
>| >>> poisoning the local Norway rats by mixing it with pelleted bait to
>| >>> get them to eat it up faster (less time spent doing carcass patrol
>| >>> in the mornings once they start dying) but the generic smooth
>| >>> peanut butter I purchase is smooth as silk. Almost like a peanut
>| >>> butter frosting.
>| >>>
>| >>> It's delicious but I'm still avoiding eating fattening stuff like
>| >>> that.
>| >>
>| >> She probably buys that yucky "natural" stuff... the kind you have to
>| >> stir and keep in the refrigerator after it's opened. Hubby bought
>| >> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
>| >> natural, unsalted peanut butter sucks. I want my salt and sugar
>| >> too.
>| >>
>| > I don't need the sweetness, but I do like the salt. In fact, I
>| > usually mix in more salt now, since I have to stir it anyway. I
>| > used to prefer Wild Oats' organic chunky PB. Now my daughter
>| > prefers Trader Joe's (unfortunately, their only organic chunky PB
>| > is made from Valencia peanuts). I have just discovered Teddie's
>| > natural, which is rather good but undersalted. I recently bought
>| > their PB that contains flax seeds too, but I haven't yet tried it.
>| > Unfortunately that isn't ultra-chunky.
>| >
>|
>| What's wrong with Valencia peanuts? Something we should all know?
>
> They're Spanish. Manuel was from Barcelona...
>
> pavane

Aha!



--
Wayne Boatwright
------------------------------------------------------------------------
We are indeed much more than what we eat, but what we eat can
nevertheless help us to be much more than what we are. Adelle Davis

On Wed 05 Aug 2009 06:13:53p, Mark Thorson told us...

> Goomba wrote:
>>
>> Mark Thorson wrote:
>>
>> > I don't know about the tomato soup, but Campbell's
>> > totally screwed up the cream of chicken soup.
>> > All I ever used to buy it for was making creamed
>> > spinach, and now it can't be used for that.
>> >
>> > Fortunately, there are some generic/store brand
>> > cream of chicken soups that are copies of the
>> > old Campbell's cream of chicken. Those soups work fine for making
>> > creamed spinach.
>>
>> Have ya ever considered using.. you know.. cream for this instead of a
>> can of modified starch?
>
> No, because I avoid saturated fats. Also, my mom's
> creamed spinach recipe is simple as dirt, only two
> ingredients. And I like her version, it's what I
> consider creamed spinach to be.
>

I'm sure I would prefer the taste of cream to the flavor of chicken when
added to spinach.

--
Wayne Boatwright
------------------------------------------------------------------------
The most remarkable thing about my mother is that for thirty years
she served the family nothing but leftovers. The original meal has
never been found. Calvin Trillin

On Wed, 05 Aug 2009 20:50:03 -0500, Omelet >
wrote:

>You can get it both ways. Either smooth or with nut bits.

Hey, the *real* chunky is Jif. Love it or leave it. I love it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 5 Aug 2009 21:08:17 -0400, "pavane"
> wrote:

>
>"Wayne Boatwright" > wrote in message
5.250...

>| What's wrong with Valencia peanuts? Something we should all know?
>
>They're Spanish. Manuel was from Barcelona...
>
>pavane
>
The plot thickens....

--
I love cooking with wine.
Sometimes I even put it in the food.

Wayne Boatwright wrote:
> On Wed 05 Aug 2009 02:07:50p, sf told us...
>
>> On Wed, 05 Aug 2009 15:29:09 -0500, Omelet >
>> wrote:
>>
>>> In article >, sf
>>> > wrote:
>>>
>>>> Thanks, Om! The best tomato soup I've ever had was very light and had
>>>> a sprinkling of fresh basil. I'll try this, dilute it a bit more and
>>>> won't add cream. Hopefully I'll get that bright flavor I don't seem to
>>>> get when I cook tomatoes myself.
>>> I totally understand.
>>>
>>> For a creamy flavor without the cream, some people use dairy free powder
>>> creamers. That can be purchased in jars on the coffee aisle at the
>>> grocery store.
>> I'm not looking for a creamy or particularly thick soup, believe it or
>> not! Highly unusual for me, I know.
>
> Creamy and thick is exactly what I do prefer. In fact, on the infrequent
> occasions when I use canned tomato soup, I usually only add 3/4 of the
> amount of liquid called for and use either half-and-half or fat-free half-
> and-half.
>
> Thin brothy type soups totally turn me off unless they're filled with other
> ingredients such as vegetables, meat, grains, etc. They strike me more as
> beverage than something to eaten from a bowl. I will drink beef or chicken
> broth, but only from a cup, no bowl and spoon required. :-)
>

So what do you do about the "sweetness" of the canned tomato soup? I can
relate to preferring the more creamy delivery, but most of the canned
soups I've tried were so sweet, they make you not want to have a second
spoonful.

Bob

On Thu, 06 Aug 2009 00:55:36 GMT, Wayne Boatwright
> wrote:

>On Wed 05 Aug 2009 02:07:50p, sf told us...
>
>> On Wed, 05 Aug 2009 15:29:09 -0500, Omelet >
>> wrote:
>>
>>>In article >, sf
> wrote:
>>>
>>>>
>>>> Thanks, Om! The best tomato soup I've ever had was very light and had
>>>> a sprinkling of fresh basil. I'll try this, dilute it a bit more and
>>>> won't add cream. Hopefully I'll get that bright flavor I don't seem to
>>>> get when I cook tomatoes myself.
>>>
>>>I totally understand.
>>>
>>>For a creamy flavor without the cream, some people use dairy free powder
>>>creamers. That can be purchased in jars on the coffee aisle at the
>>>grocery store.
>>
>> I'm not looking for a creamy or particularly thick soup, believe it or
>> not! Highly unusual for me, I know.
>
>Creamy and thick is exactly what I do prefer. In fact, on the infrequent
>occasions when I use canned tomato soup, I usually only add 3/4 of the
>amount of liquid called for and use either half-and-half or fat-free half-
>and-half.
>
>Thin brothy type soups totally turn me off unless they're filled with other
>ingredients such as vegetables, meat, grains, etc. They strike me more as
>beverage than something to eaten from a bowl. I will drink beef or chicken
>broth, but only from a cup, no bowl and spoon required. :-)

The one I had that I can't forget was maybe a medium soup. You
definitely couldn't see the bottom of the bowl, but it wasn't creamy.
OMG, it was tomato perfection! I'd never had one like that before -
or since then. It was just one of those absolutely perfect soups that
makes you say, "Why can't I find this all the time?"

--
I love cooking with wine.
Sometimes I even put it in the food.

"Jean B." > wrote in message
...
> Wayne Boatwright wrote:
>> On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
>>
>>> sf wrote:
>>>> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet > wrote:
>>>>
>>>>> In article >,
>>>>> "Ophelia" > wrote:
>>>>>
>>>>>> cybercat wrote:
>>>>>>> "Ophelia" > wrote in message
>>>>>>> ...
>>>>>>>> sf wrote:
>>>>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> Banana sandwiches
>>>>>>>>> don't forget the peanut butter!
>>>>>>>>>
>>>>>>>>> and peanut butter & dill pickles.
>>>>>>>>>
>>>>>>>>> Or peanut butter and honey... the list goes on. Peanut butter is
>>>>>>>>> a
>>>>>>>>> wonderful springboard. <happy sigh>
>>>>>>>> I am not quite sure how I tell you this.. but I don't like peanut
>>>>>>>> butter auuughhhhh! I'm hit! but, but.. it's greasy and
>>>>>>>> lumpy.....................
>>>>> Huh? What brand have you tried? I buy peanut butter mostly for
>>>>> poisoning the local Norway rats by mixing it with pelleted bait to get
>>>>> them to eat it up faster (less time spent doing carcass patrol in the
>>>>> mornings once they start dying) but the generic smooth peanut butter I
>>>>> purchase is smooth as silk. Almost like a peanut butter frosting.
>>>>>
>>>>> It's delicious but I'm still avoiding eating fattening stuff like
>>>>> that.
>>>> She probably buys that yucky "natural" stuff... the kind you have to
>>>> stir and keep in the refrigerator after it's opened. Hubby bought
>>>> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
>>>> natural, unsalted peanut butter sucks. I want my salt and sugar too.
>>> I don't need the sweetness, but I do like the salt. In fact, I usually
>>> mix in more salt now, since I have to stir it anyway. I used to prefer
>>> Wild Oats' organic chunky PB. Now my daughter prefers Trader Joe's
>>> (unfortunately, their only organic chunky PB is made from Valencia
>>> peanuts). I have just discovered Teddie's natural, which is rather good
>>> but undersalted. I recently bought their PB that contains flax seeds
>>> too, but I haven't yet tried it. Unfortunately that isn't ultra-chunky.
>>>
>>
>> What's wrong with Valencia peanuts? Something we should all know?
>>
> I just don't like them. I don't think they have much flavor.

I don't like peanuts at all. They are not 'nuts' which is probably the
reason I don't like them. I do however, like nuts

"sf" > wrote in message
...
> On Wed, 5 Aug 2009 21:25:25 +0100, "Ophelia" >
> wrote:
>
>>sf wrote:
>>>>> With a wee bit of cinnamon sugar? <running>
>>>>
>>>> Well may you run!!!!!!!! Cinnamon is gopping dear girl <g>
>>>>
>>> Don't you like pumpkin pie or cinnamon buns?
>>
>>Never tried them and don't fancy them either.
>>
> I won't rag you on that. I *hate* nutmeg.

Heh, me too

Ophelia wrote:

>> I won't rag you on that. I *hate* nutmeg.

> Heh, me too

Nutmeg? How can one hate that delight? I put it in potato puree, in potato
croquettes, in passatelli (*), in bechamel for lasagna or cannelloni... It's
my favorite sweet spice.

(*) passatelli: I love to make these when I have some good broth, just mix
some grated parmigiano, a beaten egg, a pinch of AP flour and freshly gated
nutmeg and you'll make 3 persons happy
And don't trust those recipes where they add breadcrumbs, that's cheap BS!
Just parmigiano and a pinch of flour.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote in message
...
>> (*) passatelli: I love to make these when I have some good broth, just
>> mix
> some grated parmigiano, a beaten egg, a pinch of AP flour and freshly
> gated nutmeg and you'll make 3 persons happy
> And don't trust those recipes where they add breadcrumbs, that's cheap BS!
> Just parmigiano and a pinch of flour.

<saved> thanks Vilco um.. without the nutmeg of course

On Aug 5, 4:28*pm, Omelet > wrote:
> In article >,
> *"Jean B." > wrote:
>
> > I don't need the sweetness, but I do like the salt. *In fact, I
> > usually mix in more salt now, since I have to stir it anyway. *I
> > used to prefer Wild Oats' organic chunky PB. *Now my daughter
> > prefers Trader Joe's (unfortunately, their only organic chunky PB
> > is made from Valencia peanuts). *I have just discovered Teddie's
> > natural, which is rather good *but undersalted. *I recently bought
> > their PB that contains flax seeds too, but I haven't yet tried it.
> > * Unfortunately that isn't ultra-chunky.
>
> > --
> > Jean B.
>
> You could try Laura Scudders. That's what I get for dad.
>
> The ingredients list is:
>
> Peanuts and salt. ;-)

Decent PB generally only has those two ingredients. One exception is
the Smuckers that adds just a touch of honey.

> --
> Peace! Om
>
--Bryan

On Thu 06 Aug 2009 02:09:45a, Ophelia told us...

>
> "Jean B." > wrote in message
> ...
>> Wayne Boatwright wrote:
>>> On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
>>>
>>>> sf wrote:
>>>>> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet >
>>>>> wrote:
>>>>>
>>>>>> In article >,
>>>>>> "Ophelia" > wrote:
>>>>>>
>>>>>>> cybercat wrote:
>>>>>>>> "Ophelia" > wrote in message
>>>>>>>> ...
>>>>>>>>> sf wrote:
>>>>>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
>>>>>>>>>> > wrote:
>>>>>>>>>>
>>>>>>>>>>> Banana sandwiches
>>>>>>>>>> don't forget the peanut butter!
>>>>>>>>>>
>>>>>>>>>> and peanut butter & dill pickles.
>>>>>>>>>>
>>>>>>>>>> Or peanut butter and honey... the list goes on. Peanut butter
>>>>>>>>>> is a wonderful springboard. <happy sigh>
>>>>>>>>> I am not quite sure how I tell you this.. but I don't like
>>>>>>>>> peanut butter auuughhhhh! I'm hit! but, but.. it's greasy and
>>>>>>>>> lumpy.....................
>>>>>> Huh? What brand have you tried? I buy peanut butter mostly for
>>>>>> poisoning the local Norway rats by mixing it with pelleted bait to
>>>>>> get them to eat it up faster (less time spent doing carcass patrol
>>>>>> in the mornings once they start dying) but the generic smooth
>>>>>> peanut butter I purchase is smooth as silk. Almost like a peanut
>>>>>> butter frosting.
>>>>>>
>>>>>> It's delicious but I'm still avoiding eating fattening stuff like
>>>>>> that.
>>>>> She probably buys that yucky "natural" stuff... the kind you have to
>>>>> stir and keep in the refrigerator after it's opened. Hubby bought
>>>>> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
>>>>> natural, unsalted peanut butter sucks. I want my salt and sugar
>>>>> too.
>>>> I don't need the sweetness, but I do like the salt. In fact, I
>>>> usually mix in more salt now, since I have to stir it anyway. I used
>>>> to prefer Wild Oats' organic chunky PB. Now my daughter prefers
>>>> Trader Joe's (unfortunately, their only organic chunky PB is made
>>>> from Valencia peanuts). I have just discovered Teddie's natural,
>>>> which is rather good but undersalted. I recently bought their PB
>>>> that contains flax seeds too, but I haven't yet tried it.
>>>> Unfortunately that isn't ultra-chunky.
>>>>
>>>
>>> What's wrong with Valencia peanuts? Something we should all know?
>>>
>> I just don't like them. I don't think they have much flavor.
>
> I don't like peanuts at all. They are not 'nuts' which is probably the
> reason I don't like them. I do however, like nuts

True, they are legumes not nuts, but I like them just the same.

--
Wayne Boatwright
------------------------------------------------------------------------
Anyhow, the hole in the doughnut is at least digestible. H.L. Mencken

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> I don't need the sweetness, but I do like the salt. In fact, I
>>>> usually mix in more salt now, since I have to stir it anyway. I
>>>> used to prefer Wild Oats' organic chunky PB. Now my daughter
>>>> prefers Trader Joe's (unfortunately, their only organic chunky PB
>>>> is made from Valencia peanuts). I have just discovered Teddie's
>>>> natural, which is rather good but undersalted. I recently bought
>>>> their PB that contains flax seeds too, but I haven't yet tried it.
>>>> Unfortunately that isn't ultra-chunky.
>>>>
>>>> --
>>>> Jean B.
>>> You could try Laura Scudders. That's what I get for dad.
>>>
>>> The ingredients list is:
>>>
>>> Peanuts and salt. ;-)
>> Is it chunky?????
>
> You can get it both ways. Either smooth or with nut bits.

I'll check it out when I am next looking for PB.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Mark Thorson wrote:
>>> Goomba wrote:
>>>> Mark Thorson wrote:
>>>>
>>>>> I don't know about the tomato soup, but Campbell's
>>>>> totally screwed up the cream of chicken soup.
>>>>> All I ever used to buy it for was making creamed
>>>>> spinach, and now it can't be used for that.
>>>>>
>>>>> Fortunately, there are some generic/store brand
>>>>> cream of chicken soups that are copies of the
>>>>> old Campbell's cream of chicken. Those soups
>>>>> work fine for making creamed spinach.
>>>> Have ya ever considered using.. you know.. cream for this instead of a
>>>> can of modified starch?
>>> No, because I avoid saturated fats. Also, my mom's
>>> creamed spinach recipe is simple as dirt, only two
>>> ingredients. And I like her version, it's what I
>>> consider creamed spinach to be.
>> I really don't like most foods that contain condensed soups. I am
>> saying "most" because I may be forgetting something that I
>> actually do like. I can't think of any such thing though.
>
> Classic Green Bean Cassarole with toasted onions? <g>

Ugh. I like my mom's version better.

--
Jean B.

Wayne Boatwright wrote:
> On Wed 05 Aug 2009 06:13:53p, Mark Thorson told us...
>
>> Goomba wrote:
>>> Mark Thorson wrote:
>>>
>>>> I don't know about the tomato soup, but Campbell's
>>>> totally screwed up the cream of chicken soup.
>>>> All I ever used to buy it for was making creamed
>>>> spinach, and now it can't be used for that.
>>>>
>>>> Fortunately, there are some generic/store brand
>>>> cream of chicken soups that are copies of the
>>>> old Campbell's cream of chicken. Those soups work fine for making
>>>> creamed spinach.
>>> Have ya ever considered using.. you know.. cream for this instead of a
>>> can of modified starch?
>> No, because I avoid saturated fats. Also, my mom's
>> creamed spinach recipe is simple as dirt, only two
>> ingredients. And I like her version, it's what I
>> consider creamed spinach to be.
>>
>
> I'm sure I would prefer the taste of cream to the flavor of chicken when
> added to spinach.
>
And I would prefer sour cream. :-)

--
Jean B.

Ophelia wrote:
> "Jean B." > wrote in message
> ...
>> Wayne Boatwright wrote:
>>> On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
>>>
>>>> sf wrote:
>>>>> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet > wrote:
>>>>>
>>>>>> In article >,
>>>>>> "Ophelia" > wrote:
>>>>>>
>>>>>>> cybercat wrote:
>>>>>>>> "Ophelia" > wrote in message
>>>>>>>> ...
>>>>>>>>> sf wrote:
>>>>>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
>>>>>>>>>> > wrote:
>>>>>>>>>>
>>>>>>>>>>> Banana sandwiches
>>>>>>>>>> don't forget the peanut butter!
>>>>>>>>>>
>>>>>>>>>> and peanut butter & dill pickles.
>>>>>>>>>>
>>>>>>>>>> Or peanut butter and honey... the list goes on. Peanut butter is
>>>>>>>>>> a
>>>>>>>>>> wonderful springboard. <happy sigh>
>>>>>>>>> I am not quite sure how I tell you this.. but I don't like peanut
>>>>>>>>> butter auuughhhhh! I'm hit! but, but.. it's greasy and
>>>>>>>>> lumpy.....................
>>>>>> Huh? What brand have you tried? I buy peanut butter mostly for
>>>>>> poisoning the local Norway rats by mixing it with pelleted bait to get
>>>>>> them to eat it up faster (less time spent doing carcass patrol in the
>>>>>> mornings once they start dying) but the generic smooth peanut butter I
>>>>>> purchase is smooth as silk. Almost like a peanut butter frosting.
>>>>>>
>>>>>> It's delicious but I'm still avoiding eating fattening stuff like
>>>>>> that.
>>>>> She probably buys that yucky "natural" stuff... the kind you have to
>>>>> stir and keep in the refrigerator after it's opened. Hubby bought
>>>>> some, thinking he was doing me a favor. *Hated* it. Yuck. Cold,
>>>>> natural, unsalted peanut butter sucks. I want my salt and sugar too.
>>>> I don't need the sweetness, but I do like the salt. In fact, I usually
>>>> mix in more salt now, since I have to stir it anyway. I used to prefer
>>>> Wild Oats' organic chunky PB. Now my daughter prefers Trader Joe's
>>>> (unfortunately, their only organic chunky PB is made from Valencia
>>>> peanuts). I have just discovered Teddie's natural, which is rather good
>>>> but undersalted. I recently bought their PB that contains flax seeds
>>>> too, but I haven't yet tried it. Unfortunately that isn't ultra-chunky.
>>>>
>>> What's wrong with Valencia peanuts? Something we should all know?
>>>
>> I just don't like them. I don't think they have much flavor.
>
> I don't like peanuts at all. They are not 'nuts' which is probably the
> reason I don't like them. I do however, like nuts
>
>
Okay, that's a point. I guess perhaps you also wouldn't like
soybean butter (beyond the possible health issues).

--
Jean B.

Jean B. said...

> Omelet wrote:
>> In article >,
>> "Jean B." > wrote:
>>
>>> Mark Thorson wrote:
>>>> Goomba wrote:
>>>>> Mark Thorson wrote:
>>>>>
>>>>>> I don't know about the tomato soup, but Campbell's
>>>>>> totally screwed up the cream of chicken soup.
>>>>>> All I ever used to buy it for was making creamed
>>>>>> spinach, and now it can't be used for that.
>>>>>>
>>>>>> Fortunately, there are some generic/store brand
>>>>>> cream of chicken soups that are copies of the
>>>>>> old Campbell's cream of chicken. Those soups
>>>>>> work fine for making creamed spinach.
>>>>> Have ya ever considered using.. you know.. cream for this instead of
a
>>>>> can of modified starch?
>>>> No, because I avoid saturated fats. Also, my mom's
>>>> creamed spinach recipe is simple as dirt, only two
>>>> ingredients. And I like her version, it's what I
>>>> consider creamed spinach to be.
>>> I really don't like most foods that contain condensed soups. I am
>>> saying "most" because I may be forgetting something that I
>>> actually do like. I can't think of any such thing though.
>>
>> Classic Green Bean Cassarole with toasted onions? <g>
>
> Ugh. I like my mom's version better.


On a sandwich? Now there's where I put my foot down!!!

What color is the sky in YOUR world?

Andy

On Thu 06 Aug 2009 05:44:25a, Jean B. told us...

> Ophelia wrote:
>> "Jean B." > wrote in message
>> ...
>>> Wayne Boatwright wrote:
>>>> On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
>>>>
>>>>> sf wrote:
>>>>>> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet >
>>>>>> wrote:
>>>>>>
>>>>>>> In article >,
>>>>>>> "Ophelia" > wrote:
>>>>>>>
>>>>>>>> cybercat wrote:
>>>>>>>>> "Ophelia" > wrote in message
>>>>>>>>> ...
>>>>>>>>>> sf wrote:
>>>>>>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
>>>>>>>>>>> > wrote:
>>>>>>>>>>>
>>>>>>>>>>>> Banana sandwiches
>>>>>>>>>>> don't forget the peanut butter!
>>>>>>>>>>>
>>>>>>>>>>> and peanut butter & dill pickles.
>>>>>>>>>>>
>>>>>>>>>>> Or peanut butter and honey... the list goes on. Peanut butter
>>>>>>>>>>> is a wonderful springboard. <happy sigh>
>>>>>>>>>> I am not quite sure how I tell you this.. but I don't like
>>>>>>>>>> peanut butter auuughhhhh! I'm hit! but, but.. it's greasy and
>>>>>>>>>> lumpy.....................
>>>>>>> Huh? What brand have you tried? I buy peanut butter mostly for
>>>>>>> poisoning the local Norway rats by mixing it with pelleted bait to
>>>>>>> get them to eat it up faster (less time spent doing carcass patrol
>>>>>>> in the mornings once they start dying) but the generic smooth
>>>>>>> peanut butter I purchase is smooth as silk. Almost like a peanut
>>>>>>> butter frosting.
>>>>>>>
>>>>>>> It's delicious but I'm still avoiding eating fattening stuff like
>>>>>>> that.
>>>>>> She probably buys that yucky "natural" stuff... the kind you have
>>>>>> to stir and keep in the refrigerator after it's opened. Hubby
>>>>>> bought some, thinking he was doing me a favor. *Hated* it. Yuck.
>>>>>> Cold, natural, unsalted peanut butter sucks. I want my salt and
>>>>>> sugar too.
>>>>> I don't need the sweetness, but I do like the salt. In fact, I
>>>>> usually mix in more salt now, since I have to stir it anyway. I
>>>>> used to prefer Wild Oats' organic chunky PB. Now my daughter
>>>>> prefers Trader Joe's (unfortunately, their only organic chunky PB is
>>>>> made from Valencia peanuts). I have just discovered Teddie's
>>>>> natural, which is rather good but undersalted. I recently bought
>>>>> their PB that contains flax seeds too, but I haven't yet tried it.
>>>>> Unfortunately that isn't ultra-chunky.
>>>>>
>>>> What's wrong with Valencia peanuts? Something we should all know?
>>>>
>>> I just don't like them. I don't think they have much flavor.
>>
>> I don't like peanuts at all. They are not 'nuts' which is probably the
>> reason I don't like them. I do however, like nuts
>>
>>
> Okay, that's a point. I guess perhaps you also wouldn't like
> soybean butter (beyond the possible health issues).
>

I've never seen soybean butter, but I doubt I would like it, although I do
like roasted soybeans. I don't like nut butter in general, except for
extra chunky peanut butter.

--
Wayne Boatwright
------------------------------------------------------------------------
Soup is just a way of screwing you out of a meal. Jay Leno

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 06 Aug 2009 02:09:45a, Ophelia told us...
>> I don't like peanuts at all. They are not 'nuts' which is probably the
>> reason I don't like them. I do however, like nuts
>
> True, they are legumes not nuts, but I like them just the same.

Each to his/her own, and none the worse for that)

"Jean B." > wrote in message
...
> Ophelia wrote:

>> I don't like peanuts at all. They are not 'nuts' which is probably the
>> reason I don't like them. I do however, like nuts
> Okay, that's a point. I guess perhaps you also wouldn't like soybean
> butter (beyond the possible health issues).

I have no idea The only butter I have, is what comes from a cow

Do you not have to be careful eating soy products because of hormones?

Andy wrote:
> Jean B. said...
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Mark Thorson wrote:
>>>>> Goomba wrote:
>>>>>> Mark Thorson wrote:
>>>>>>
>>>>>>> I don't know about the tomato soup, but Campbell's
>>>>>>> totally screwed up the cream of chicken soup.
>>>>>>> All I ever used to buy it for was making creamed
>>>>>>> spinach, and now it can't be used for that.
>>>>>>>
>>>>>>> Fortunately, there are some generic/store brand
>>>>>>> cream of chicken soups that are copies of the
>>>>>>> old Campbell's cream of chicken. Those soups
>>>>>>> work fine for making creamed spinach.
>>>>>> Have ya ever considered using.. you know.. cream for this instead of
> a
>>>>>> can of modified starch?
>>>>> No, because I avoid saturated fats. Also, my mom's
>>>>> creamed spinach recipe is simple as dirt, only two
>>>>> ingredients. And I like her version, it's what I
>>>>> consider creamed spinach to be.
>>>> I really don't like most foods that contain condensed soups. I am
>>>> saying "most" because I may be forgetting something that I
>>>> actually do like. I can't think of any such thing though.
>>> Classic Green Bean Cassarole with toasted onions? <g>
>> Ugh. I like my mom's version better.
>
>
> On a sandwich? Now there's where I put my foot down!!!
>
> What color is the sky in YOUR world?
>
> Andy

It's called thread drift....

--
Jean B.

Wayne Boatwright wrote:
> I've never seen soybean butter, but I doubt I would like it, although I do
> like roasted soybeans. I don't like nut butter in general, except for
> extra chunky peanut butter.
>
Lightbulb flash. Unroasted almond butter with almond extract or
oil.... Zooming along... paired with Barb's cherry preserves.

--
Jean B.

Ophelia wrote:
> "Jean B." > wrote in message
> ...
>> Ophelia wrote:
>
>>> I don't like peanuts at all. They are not 'nuts' which is probably the
>>> reason I don't like them. I do however, like nuts
>> Okay, that's a point. I guess perhaps you also wouldn't like soybean
>> butter (beyond the possible health issues).
>
> I have no idea The only butter I have, is what comes from a cow
>
> Do you not have to be careful eating soy products because of hormones?
>
That's what I was alluding to. I am glad I didn't hop onto the
soy bandwagon.

--
Jean B.

Jean B. said...

> Andy wrote:
>> Jean B. said...
>>
>>> Omelet wrote:
>>>> In article >,
>>>> "Jean B." > wrote:
>>>>
>>>>> Mark Thorson wrote:
>>>>>> Goomba wrote:
>>>>>>> Mark Thorson wrote:
>>>>>>>
>>>>>>>> I don't know about the tomato soup, but Campbell's
>>>>>>>> totally screwed up the cream of chicken soup.
>>>>>>>> All I ever used to buy it for was making creamed
>>>>>>>> spinach, and now it can't be used for that.
>>>>>>>>
>>>>>>>> Fortunately, there are some generic/store brand
>>>>>>>> cream of chicken soups that are copies of the
>>>>>>>> old Campbell's cream of chicken. Those soups
>>>>>>>> work fine for making creamed spinach.
>>>>>>> Have ya ever considered using.. you know.. cream for this instead
of
>> a
>>>>>>> can of modified starch?
>>>>>> No, because I avoid saturated fats. Also, my mom's
>>>>>> creamed spinach recipe is simple as dirt, only two
>>>>>> ingredients. And I like her version, it's what I
>>>>>> consider creamed spinach to be.
>>>>> I really don't like most foods that contain condensed soups. I am
>>>>> saying "most" because I may be forgetting something that I
>>>>> actually do like. I can't think of any such thing though.
>>>> Classic Green Bean Cassarole with toasted onions? <g>
>>> Ugh. I like my mom's version better.
>>
>>
>> On a sandwich? Now there's where I put my foot down!!!
>>
>> What color is the sky in YOUR world?
>>
>> Andy
>
> It's called thread drift....


But of course!

Where has my memory gone off to, again??

I have half a mind to have a corned beef sandwich.

ON RYE!!! WITH MUSTARD!!!

There's a sandwich, imho!

Andy

Jean B. said...

> Ophelia wrote:
>> "Jean B." > wrote in message
>> ...
>>> Ophelia wrote:
>>
>>>> I don't like peanuts at all. They are not 'nuts' which is probably
the
>>>> reason I don't like them. I do however, like nuts
>>> Okay, that's a point. I guess perhaps you also wouldn't like soybean
>>> butter (beyond the possible health issues).
>>
>> I have no idea The only butter I have, is what comes from a cow
>>
>> Do you not have to be careful eating soy products because of hormones?
>>
> That's what I was alluding to. I am glad I didn't hop onto the
> soy bandwagon.


There ain't a soy bandwagon so far as I know!!!

A rumor, is all!!!

Next you'll be telling us there's a cheesesteak tooth fairy!!!

Andy

"Bob Muncie" wrote:
>
> So what do you do about the "sweetness" of the canned tomato soup? I can
> relate to preferring the more creamy delivery, but most of the canned
> soups I've tried were so sweet, they make you not want to have a second
> spoonful.
>
>
I had a coupon for a free can of Progresso Vegetable Classics Soup so
yesterday I tried the Hearty Tomato, it was pretty good for a canned soup, a
thick tomato puree heavy with tomato chunks, a bit bland in the seasoning
department but easily fixed; I ground in some black pepper and grated in
some parm. I think it would make a very nice pasta sauce too, better than
any of the jarred versions I've tried. I would buy it to keep with the
staples, would work well with many dishes: rice, chicken, sausage n'
peppers, stews, etc.

http://www.generalmills.com/corporat...87&itemID=3910

Actually I had two coupons for free soup, sent when I called to complain
about their pea soup, that was disgusting; was very watery, contained lots
of partially cooked dried peas, and pretty flavorless. But their hearty
tomato soup is good... this is not a cream soup, I despise cream-of soups.