>From: "Felice Friese"

>Thanks. Since I have on hand some undesignated carrots and a freshly
>decanted batch of veggie stock, this sounds like tomorrow's dinner.
>
>Felice

Awesome. I keep individual portions frozen for those times when I just need
some comfort and warmth. And fortunately the flavors seem to deepen after
freezing, tho fresh is yummy too.

Ellen

>From: Katra

>I have to fly to Miami next weekend for a training seminar. :-P

Treat yourself to some fresh seafood and a mojito or two.

Ellen

Nancy Young wrote:
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

We aren't freezing here in ABQ, but this evening I'm making cabbage and
garlic soup.

Cabbage is shredded and sauteed with onions until soft. Then garlic is
added and the whole sauteed some more until it starts to brown a little.
Add water and salt or some stock and simmer until cabbage is done. Can
top with more fried onions and garlic. Serve with crusty bread and
decent unsalted butter.

Nancy Young > wrote in news:40005726.71089547
@mail.monmouth.com:

> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.

You call that heat wave a deep freeze? Boy, are you people
sensitive...bwahaha!!!

> Me: Beef barley served with a slice of marble rye.

When it gets a tad nippy, as in nearing -40C, I like to have gypsy soup
in the fridge, ready to warm.

Gypsy soup (from the Moosewood Cookbook, slightly adjusted)

1 tbsp olive oil
2 cups chopped onion
2 cloves garlic, crushed
2 cups chopped peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cut chopped sweet peppers
1 1/2 cooked chickpeas
3 cups stock or water

2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
1 tsp. salt
dash cinnamon
dash cayenne
1 bay leaf
1 tbsp. tamari

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in
olive oil for about five minutes. Add seasonings, except tamari, and
the stock or water. Simmer, covered, 15 minutes. Add remaining
vegetables and chickpeas. Simmer another 10 minutes or so - until all
the vegetables are as tender as you like them.

Note: The vegetables used in this soup are flexible. Any orange
vegetable can be combined with green. For example, peas or green beans
could replace the peppers. Carrots can be used instead of, or in
addition to the squash or sweet potatoes. Etc.

Note: I cut the sweet potato into largish chunks (about 2.5cm across).
They retain some of their firmness for longer than small pieces that
tend to fall apart quickly.



--
"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

Me... Mushroom Broccoli... Yum!

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/



225/190/145





"Nancy Young" > wrote in message
...
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

Katra wrote:
> In article >,
> MEow > wrote:
>
>
>>While frolicking around in rec.food.cooking, Katra of Terra's
>>Treasures said:
>>
>>
>>>>My favourite soup:
>>>>From The Essential Vegetarian Cookbook:
>>
>>[snip recipe]
>>
>>>Damn that sounds good!!! :-d
>>>
>>
>>I prefer to multiply the amount of garlic, myself. I think it's good
>>when you feel a cold coming on (not that I do now, mind).
>>--
>>Nikitta a.a. #1759 Apatriot(No, not apricot)#18
>
>
> For colds, I actually prefer hot and sour oriental soup.
> The pepper and vinegar are incredible for soothing a sore throat
> and clearing the sinuses!
>
> I don't know how to make it, I usually just get Takeout from
> August Moon. :-)
>
> K.
>

I agree with this. Whenever I feel a cold coming on or have one, I
prefer going to a local Chinese place and eating a big bowl of hot and
sour. My backup? Really good tortilla soup.


jim

On Sat, 10 Jan 2004 14:48:54 -0500, Nancy Young
> wrote:

>
>Since much of the US is in a deep freeze, no way am I the only one
>who made soup.
>
>Me: Beef barley served with a slice of marble rye.
>
>I feel better now. nancy

Since I had a ham bone in the freezer from the Christmas ham, I made
this one, recipe courtesy of my mom.

Regards,
Tracy R.

Mom's Bean Soup

favorites, beans, soups

1 pound great northern beans
2 quarts water
2 medium onions; diced
1 tablespoon salt
2 medium carrots; grated
1 medium Irish potato; grated
4-6 slices bacon; fried crip, crumbled
1/2 cup celery; diced
1/2 teaspoon thyme
1/2 teaspoon pepper
2 bay leaves
1 meaty shank ham bone

Boil beans for 2 minutes, remove from heat, cover and let stand for 1
hour.

Saute the onion and carrots, add to beans, add bacon, seasonings,
potato, and celery. Crush mixture lightly with a potato masher or
pastry blender. Add ham bone. Simmer (covered) for a minimum of 3
hours. Check on it frequently toward the end of the cooking time, as
this will scorch on the bottom if the pan is too thin, or the heat too
high.

Remove bone, leaving all meat in soup. As mixture cooks, skim the top
from time to time. Mash mixture lightly with pastry blender again to
crush beans some more before serving.

Contributor: BBE

Yield: 10 servings

Preparation Time: 04:00

Dog3 wrote:

> "Jack Schidt®" > deliciously posted in
> . com:
>
>
>>"Nancy Young" > wrote in message
...
>>
>>>Since much of the US is in a deep freeze, no way am I the only one
>>>who made soup.
>>>
>>>Me: Beef barley served with a slice of marble rye.
>>>
>>>I feel better now. nancy
>>
>>I made green chile stew soup sauce slop, whatever. You get the
>>picture, I tink.
>>
>>Jack Commital
>
>
> Is there the perfect wine or beer to accompany chile slop?
>
> Michael <- loves chile slop/stew/soup

Negra Modelo or Dos XX Ambar


jim

JimLane wrote:
> Dog3 wrote:
>
>> "Jack Schidt®" > deliciously posted in
>> . com:
>>
>>> "Nancy Young" > wrote in message
>>> ...
>>>
>>>> Since much of the US is in a deep freeze, no way am I the only one
>>>> who made soup.
>>>>
>>>> Me: Beef barley served with a slice of marble rye.
>>>>
>>>> I feel better now. nancy
>>>
>>>
>>> I made green chile stew soup sauce slop, whatever. You get the
>>> picture, I tink.
>>>
>>> Jack Commital
>>
>>
>>
>> Is there the perfect wine or beer to accompany chile slop?
>>
>> Michael <- loves chile slop/stew/soup
>
>
> Negra Modelo or Dos XX Ambar
>
>
> jim

That's chicken feed for such a strong dish. A Guinness stout, or
homebrew Toad Spit Stout would work wonders. Also, a bock.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Nancy Young wrote:
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy



Nah, that was last week here. Today in Denver it
was a warm and sunny 60 degrees. The last soup I
made was curried chicken rice which I took to
my daughter and son-in-law who had the flu last
week. They seemed to appreciate it.

gloria p

On Sat, 10 Jan 2004 17:54:01 -0800, JimLane >
arranged random neurons, so they looked like this:

>Katra wrote:
>> In article >,
>> MEow > wrote:

>> For colds, I actually prefer hot and sour oriental soup.
>> The pepper and vinegar are incredible for soothing a sore throat
>> and clearing the sinuses!
>>
>> I don't know how to make it, I usually just get Takeout from
>> August Moon. :-)
>>
>> K.
>>
>
>I agree with this. Whenever I feel a cold coming on or have one, I
>prefer going to a local Chinese place and eating a big bowl of hot and
>sour. My backup? Really good tortilla soup.
>
Egg drop soup for me. It's easy to make at home, even when I'm feeling
punk, and has enough chicken broth to help the echinachia along.

3 cups canned chicken broth
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
2 teaspoons cornstarch mixed with 2 teaspoons water
1 teaspoon dry sherry
1 egg, lightly beaten
1 whole scallion, thinly sliced


Combine broth, salt, pepper, and sugar in a sauce pan. Heat just to
boiling. Add cornstarch mixture to saucepan. Stir until the soup is
thickened, about 1 minute. Add sherry and stir. With a fork gently
stir the soup as you slowly pour in the egg. The egg will form
delicate shreds in the soup. Remove from heat and garnish with
scallions. Serve immediately.


Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Never argue with an idiot.....they bring you down to their level and
then beat you with experience."

To reply, remove "gotcha"

in article , Dog3 at
wrote on 1/10/04 3:30 PM:

>
> It was frigid here a few days ago. 4 degrees outside. It has warmed up
> into the 20s now. Hoot hates the cold also but insists on being escorted
> outside now and then. She starts to shiver in about 2 minutes and wants
> back inside. She does like to snuggle in my down coat when we're outside.
>
> Michael

<waving> Hi Michael! Welcome back!!! Was so worried about you!

Mandy likes to snuggle in this weather too. Will not go outside, but the
other night, I put the teakettle up to boil and there must have been
something on the electric coil, because there was a lot of smoke (which
dissipated quickly) but it was nearly bedtime and I didn't want the smoke
detector to go off, so I opened the kitchen window nearest the stove to let
out the smoke.

Mandy, who was at my feet, watching my every move, immediately jumped up to
the window sill...she loves fresh air! She spent about 40 seconds up
there...and jumped down as if on springs! It was COLD! She went right from
the windowsill to her bed in front of the heat vent!!!! Brrrrr

Kitties hate the cold! Mandy sends head butts to her twin, Hoot.

"Nancy Young" > wrote in message
...
>
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy



Cream of Potato from the PA Ag Office newsletter of 1984. Excellent the
first day and downright stands your spoon up on day two....never seen it get
to day three.
-Ginny

"MEow" > wrote in message
...
> While frolicking around in rec.food.cooking, Ranee Mueller of said:
>
> >> I only know how to make *one* kind of tomato soup, but I posted the
> >> recipe here once, and thought that no one would be interested in
> >> seeing it again. I don't know how to describe it, other than "tomato
> >> soup with basil and pasta".
> >
> > Sounds good to me! Could you e-mail me the recipe? Thank you.
> >
> I'll re-post it he
>
> My favourite soup:
> From The Essential Vegetarian Cookbook:
>
> 3 big, ripe tomatoes
> 2 tsp olive oil
> 1 medium sized onion, chopped
> 1 clove of garlic, minced
> 1 small red pepper, chopped
> 1 l of vegetable stock
> 3 teaspoons of concentrated tomato puree
> Salt and pepper
> 1 teaspoon of sugar
> 1,5 teaspoon dried basil
> 150 g. dry pasta
>
> Make an X at the top of each tomatoes, with a knife. Scald the
> tomatoes, briefly and peel off the skin carefully. Chop the tomatoes
> roughly. Chop garlic, onion and bell pepper. Heat up the oil, in a
> large pot - Add onion, garlic and red pepper, and fry until tender.
> Add the chopped tomatoes and let it boil, with a lid, for 10 minutes.
> Then add vegetable extract, puree, salt pepper and sugar. Cover with a
> lid and let it boil for 15 minutes. Add basil and blend.
> Meanwhile - Boil the pasta in a different pot, drain it and add it to
> the soup, as the last thing.

That sounds really good. I think I'm going to give it a try tomorrow, add a
little more garlic and add the zucchini that's in the fridge, coursely
grated.

Thanks so much for sharing!
Jessica

"Virginia Tadrzynski" > wrote in
:

>
> "Nancy Young" > wrote in message
> ...
>>
>> Since much of the US is in a deep freeze, no way am I the only one
>> who made soup.
>>
>> Me: Beef barley served with a slice of marble rye.
>>
>> I feel better now. nancy
>
>
>
> Cream of Potato from the PA Ag Office newsletter of 1984. Excellent
> the first day and downright stands your spoon up on day two....never
> seen it get to day three.
> -Ginny
>
>
>

could you please post the recipe?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Sat, 10 Jan 2004 14:48:54 -0500, Nancy Young wrote:

> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.

I made a ham soup from various bits of ham in the fridge. Just ham soup,
stock, potatoes, and peas. Really basic, but everyone loved it.

> I feel better now. nancy

I do too - I was afraid that tasso would end up wasted.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

(SportKite1) wrote in message >...
> >From:
>
> >Deep freeze nuthin, more like flash frozen... got up early this morning
> >(still
> >dark) and checked my weather station readout, temperature said 10 F, at least
> >that's what I thought until I noticed that little horizontal bar... yikes -10
> >F! First time that thingie registered below 0.
>
> Wow! That's COLD!
>
It was above zero here today.YAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Almost 25 degrees! Won't call you guys weenies BUT . . . Next week
it's back to 20 below. You know what they say " But it's a DRY cold".
Phooey. At 20 below it doesn't matter. It might as well be 40 below.
Nose hairs freeze but so do flu & cold viruses! It's too cold to snow
and too cold to get sick!

Soup: hunk of leftover lamb shoulder roast, can of V8 juice, some beef
base (the good sticky stuff) carrots, half a rutabega 2 parsnips, an
onion and a potato or two. Bay leaf, basil & a shot of tabasco. Tossed
in two handsful of sugar snap peas at the end. Served with "hard"
dumplings - egg, flour, milk, salt & nutmeg. Sour cream to dollop on
top.. Problem is I live alone and I am incapable of making less than 4
quarts of anything. I was hawking it in the hall!
Lynn from Fargo

"MEow" > wrote in message
...

> I prefer to multiply the amount of garlic, myself. I think it's good
> when you feel a cold coming on (not that I do now, mind).

Never got the original post with the recipe, but found it in someone else's
reply so...

Is concentrated tomato puree the same is tomato paste? If not, is there a
particular brand or type of packaging (eg. tube, can, jar) that I can keep
an eye out for?

Thanks!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

In article >,
(SportKite1) wrote:

> >From: Katra
>
> >I have to fly to Miami next weekend for a training seminar. :-P
>
> Treat yourself to some fresh seafood and a mojito or two.
>
> Ellen

I intend to. ;-)
Thursday afternoon is free from an itinerary.....

Lobsters, here I come! LOL!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra > wrote in news:Katra-FA2679.22525110012004
@corp.supernews.com:

> In article >,
> (SportKite1) wrote:
>
>> >From: Katra
>>
>> >I have to fly to Miami next weekend for a training seminar. :-P
>>
>> Treat yourself to some fresh seafood and a mojito or two.
>>
>> Ellen
>
> I intend to. ;-)
> Thursday afternoon is free from an itinerary.....
>
> Lobsters, here I come! LOL!
>
> K.
>

Back to soup... It was a "frigid" 37ºF here in AZ one morning this past
week. Dinner was a hearty beef-mushroom-barley soup, very simple - not
unusual, but very good.

Wayne

On Sat, 10 Jan 2004 14:48:54 -0500, Nancy Young
> wrote:

>
>Since much of the US is in a deep freeze, no way am I the only one
>who made soup.
>
>Me: Beef barley served with a slice of marble rye.
>
I made a lentil soup, starting with a chopped onion sauteed in OO. I
used the last of the chicken stock I made wednesday. I added a bay
leaf, fresh thyme and tarragon, a little crushed tomato (Italian, from
a jar), a little chipotle sauce, but not enogh to detect separately,
and two big cloves of minced garlic near the end.

I used the almost black "french" lentils.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

On Sat, 10 Jan 2004 14:48:54 -0500, Nancy Young
> wrote:

>
>Since much of the US is in a deep freeze, no way am I the only one
>who made soup.
>
>Me: Beef barley served with a slice of marble rye.
>
>I feel better now. nancy

It was 58 deg. F here in suburban Houston today. We grilled burgers
for dinner. Tomorrow we'll be smoking chicken.

In article >,
JimLane > wrote:

> Katra wrote:
> > In article >,
> > MEow > wrote:
> >
> >
> >>While frolicking around in rec.food.cooking, Katra of Terra's
> >>Treasures said:
> >>
> >>
> >>>>My favourite soup:
> >>>>From The Essential Vegetarian Cookbook:
> >>
> >>[snip recipe]
> >>
> >>>Damn that sounds good!!! :-d
> >>>
> >>
> >>I prefer to multiply the amount of garlic, myself. I think it's good
> >>when you feel a cold coming on (not that I do now, mind).
> >>--
> >>Nikitta a.a. #1759 Apatriot(No, not apricot)#18
> >
> >
> > For colds, I actually prefer hot and sour oriental soup.
> > The pepper and vinegar are incredible for soothing a sore throat
> > and clearing the sinuses!
> >
> > I don't know how to make it, I usually just get Takeout from
> > August Moon. :-)
> >
> > K.
> >
>
> I agree with this. Whenever I feel a cold coming on or have one, I
> prefer going to a local Chinese place and eating a big bowl of hot and
> sour. My backup? Really good tortilla soup.
>
>
> jim

Good choice... :-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

JimLane > wrote in message >...
> Katra wrote:
> > >>>
> >>
> >>I prefer to multiply the amount of garlic, myself. I think it's good
> >>when you feel a cold coming on (not that I do now, mind).
> >>--
> >>Nikitta a.a. #1759 Apatriot(No, not apricot)#18
> >
> >
> > For colds, I actually prefer hot and sour oriental soup.
> > The pepper and vinegar are incredible for soothing a sore throat
> > and clearing the sinuses!
> >
> > I don't know how to make it, I usually just get Takeout from
> > August Moon. :-)
> >
> > K.
> >
>
> I agree with this. Whenever I feel a cold coming on or have one, I
> prefer going to a local Chinese place and eating a big bowl of hot and
> sour. My backup? Really good tortilla soup.
>
>
> jim


I'm another one who loves hot and sour soup when I feel a cold coming
on, or even when the cold has become an established fact. Another soup
I love is Thai chicken and coconut milk soup. I don't know how to
make either of them, but I am blessed with excellent local Chinese and
Thai restaurants, so I let THEM do the cooking. (I'm sure their
results with either of these soups would turn out better than mine.)

A bowl of soup is very comforting in cold weather, I agree. However,
living alone as I do, I rarely make soup myself, as I get tired of it
after the third consecutive soup meal. =o) My former college
roommate's mother was a fabulous soup cook, and although the
ingredients of her soups depended almost entirely on the leftovers she
wanted to clean out of her refrigerator, her soups were always
fantastic. (She also had six kids to feed in the cheapest way
possible.)

Melissa

(Melissa Houle) wrote in
om:

> JimLane > wrote in message
> >...
>> Katra wrote:
>> > >>>
>> >>
>> >>I prefer to multiply the amount of garlic, myself. I think it's
>> >>good when you feel a cold coming on (not that I do now, mind).
>> >>--
>> >>Nikitta a.a. #1759 Apatriot(No, not apricot)#18
>> >
>> >
>> > For colds, I actually prefer hot and sour oriental soup.
>> > The pepper and vinegar are incredible for soothing a sore throat
>> > and clearing the sinuses!
>> >
>> > I don't know how to make it, I usually just get Takeout from
>> > August Moon. :-)
>> >
>> > K.
>> >
>>
>> I agree with this. Whenever I feel a cold coming on or have one, I
>> prefer going to a local Chinese place and eating a big bowl of hot
>> and sour. My backup? Really good tortilla soup.
>>
>>
>> jim
>
>
> I'm another one who loves hot and sour soup when I feel a cold coming
> on, or even when the cold has become an established fact. Another soup
> I love is Thai chicken and coconut milk soup. I don't know how to
> make either of them, but I am blessed with excellent local Chinese and
> Thai restaurants, so I let THEM do the cooking. (I'm sure their
> results with either of these soups would turn out better than mine.)
>
> A bowl of soup is very comforting in cold weather, I agree. However,
> living alone as I do, I rarely make soup myself, as I get tired of it
> after the third consecutive soup meal. =o) My former college
> roommate's mother was a fabulous soup cook, and although the
> ingredients of her soups depended almost entirely on the leftovers she
> wanted to clean out of her refrigerator, her soups were always
> fantastic. (She also had six kids to feed in the cheapest way
> possible.)
>
> Melissa
>

Melissa,

This recipe for Thai Coconut Soup from Cooks.com is really easy and
really delicious. I've made it numerous times. Don't be put off by the
ingredients - one trip to a Thai or Asian market will get them all.

Wayne

THAI COCONUT SOUP

1 (13 oz.) can coconut milk
1 (13 oz.) can chicken broth
2-3 stalks lemon grass
2 citrus leaves
5-6 Thai red chili peppers, diced
3 scallions, diced
1-2 chicken breasts, boneless, cut into sm. pieces
1 tbsp. red chili pepper sauce
2 tbsp. fish sauce
2 tbsp. fresh lime juice
1/4 c. fresh cilantro, chopped
Simmer first 7 ingredients (up to and including raw chicken) for about 15
minutes. Add chili sauce, fish sauce and lime juice. Turn off burner and
allow to sit awhile before serving. Add fresh cilantro just before
serving.

In article >,
Terry Pulliam Burd > wrote:

> On Sat, 10 Jan 2004 17:54:01 -0800, JimLane >
> arranged random neurons, so they looked like this:
>
> >Katra wrote:
> >> In article >,
> >> MEow > wrote:
>
> >> For colds, I actually prefer hot and sour oriental soup.
> >> The pepper and vinegar are incredible for soothing a sore throat
> >> and clearing the sinuses!
> >>
> >> I don't know how to make it, I usually just get Takeout from
> >> August Moon. :-)
> >>
> >> K.
> >>
> >
> >I agree with this. Whenever I feel a cold coming on or have one, I
> >prefer going to a local Chinese place and eating a big bowl of hot and
> >sour. My backup? Really good tortilla soup.
> >
> Egg drop soup for me. It's easy to make at home, even when I'm feeling
> punk, and has enough chicken broth to help the echinachia along.
>
> 3 cups canned chicken broth
> 1/4 teaspoon salt
> 1/4 teaspoon white pepper
> 1/2 teaspoon sugar
> 2 teaspoons cornstarch mixed with 2 teaspoons water
> 1 teaspoon dry sherry
> 1 egg, lightly beaten
> 1 whole scallion, thinly sliced
>
>
> Combine broth, salt, pepper, and sugar in a sauce pan. Heat just to
> boiling. Add cornstarch mixture to saucepan. Stir until the soup is
> thickened, about 1 minute. Add sherry and stir. With a fork gently
> stir the soup as you slowly pour in the egg. The egg will form
> delicate shreds in the soup. Remove from heat and garnish with
> scallions. Serve immediately.
>
>
> Terry "Squeaks" Pulliam Burd

Chicken soup is always a good thing for illness. :-)

But, if I do it, I make it from scratch... often using chicken parts
since it's easier.

Take 2 lbs. of chicken drumsticks and toss them into a stock pot and
fill with water until they are just covered. Add 2 whole chopped onions,
6 sticks of celery, chopped, 6 medium cloves of fresh garlic (grated
with a fine cheese grater) and about 2 tbs. fresh grated ginger root.

Start it out on high until it comes to a boil, the turn it down to
simmer and cover it. Let simmer on low heat for about 2 hours.

Pour the entire pot into another pot thru a screen colander, then set
the chicken and veggie mix aside to cool.

Debone and recover the meat and other stuff, and shred the meat fine,
and add back to the stock.

Bring it back up to temp., add some fresh ground black pepper to taste,
and serve.

When you refrigerate the leftovers, it will solidify to a stock that
will bounce like rubber. ;-) It's very rich and nutritious, and the
onion, ginger and garlic are excellent medicinals for colds along with
the protien and collagen from the chicken legs.

This and hot rum toddies are my cold remedies, along with extra vitamin
C, grapefruit seed extract mixed into orange juice, and of course,
echinacea.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Wayne Boatwright > wrote:

> Katra > wrote in news:Katra-FA2679.22525110012004
> @corp.supernews.com:
>
> > In article >,
> > (SportKite1) wrote:
> >
> >> >From: Katra
> >>
> >> >I have to fly to Miami next weekend for a training seminar. :-P
> >>
> >> Treat yourself to some fresh seafood and a mojito or two.
> >>
> >> Ellen
> >
> > I intend to. ;-)
> > Thursday afternoon is free from an itinerary.....
> >
> > Lobsters, here I come! LOL!
> >
> > K.
> >
>
> Back to soup... It was a "frigid" 37ºF here in AZ one morning this past
> week. Dinner was a hearty beef-mushroom-barley soup, very simple - not
> unusual, but very good.
>
> Wayne

Sometimes basic foods are the best. :-)
Did you use fresh mushrooms?

I've been playing with portabellos lately. They add
interesting flavor and texture to soups and stir fry's.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Richard Periut wrote:

> JimLane wrote:
>
>> Dog3 wrote:
>>
>>> "Jack Schidt®" > deliciously posted in
>>> . com:
>>>
>>>> "Nancy Young" > wrote in message
>>>> ...
>>>>
>>>>> Since much of the US is in a deep freeze, no way am I the only one
>>>>> who made soup.
>>>>>
>>>>> Me: Beef barley served with a slice of marble rye.
>>>>>
>>>>> I feel better now. nancy
>>>>
>>>>
>>>>
>>>> I made green chile stew soup sauce slop, whatever. You get the
>>>> picture, I tink.
>>>>
>>>> Jack Commital
>>>
>>>
>>>
>>>
>>> Is there the perfect wine or beer to accompany chile slop?
>>>
>>> Michael <- loves chile slop/stew/soup
>>
>>
>>
>> Negra Modelo or Dos XX Ambar
>>
>>
>> jim
>
>
> That's chicken feed for such a strong dish. A Guinness stout, or
> homebrew Toad Spit Stout would work wonders. Also, a bock.
>
> Rich
>

Not really. I try to keep wines and beer from the same region the dish
is from. Just a personal preference. Want a bit more bitterness, then
there is Bohemia.


jim

Katra > wrote in
:

> In article >,
> Wayne Boatwright > wrote:
>
>> Katra > wrote in
>> news:Katra-FA2679.22525110012004 @corp.supernews.com:
>>
>> > In article >,
>> > (SportKite1) wrote:
>> >
>> >> >From: Katra
>> >>
>> >> >I have to fly to Miami next weekend for a training seminar. :-P
>> >>
>> >> Treat yourself to some fresh seafood and a mojito or two.
>> >>
>> >> Ellen
>> >
>> > I intend to. ;-)
>> > Thursday afternoon is free from an itinerary.....
>> >
>> > Lobsters, here I come! LOL!
>> >
>> > K.
>> >
>>
>> Back to soup... It was a "frigid" 37ºF here in AZ one morning this
>> past week. Dinner was a hearty beef-mushroom-barley soup, very
>> simple - not unusual, but very good.
>>
>> Wayne
>
> Sometimes basic foods are the best. :-)
> Did you use fresh mushrooms?
>
> I've been playing with portabellos lately. They add
> interesting flavor and texture to soups and stir fry's.
>
> K.
>

I only had one portabello, but I did use it along with some crimini and
white mushrooms. I also used about 3 oz. of European dried mushrooms
along with the soaking liquid. I had an odd piece of brisket in the
freezer that was cut off from a whole brisket that I couldn't fit in the
roaster. Onions, garlic, carrots, a little celery, fresh parsley, a few
pinches of dried herbs, and large grained barley. It was really good.

Wayne

In article >,
Wayne Boatwright > wrote:

> Katra > wrote in
> :
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> Katra > wrote in
> >> news:Katra-FA2679.22525110012004 @corp.supernews.com:
> >>
> >> > In article >,
> >> > (SportKite1) wrote:
> >> >
> >> >> >From: Katra
> >> >>
> >> >> >I have to fly to Miami next weekend for a training seminar. :-P
> >> >>
> >> >> Treat yourself to some fresh seafood and a mojito or two.
> >> >>
> >> >> Ellen
> >> >
> >> > I intend to. ;-)
> >> > Thursday afternoon is free from an itinerary.....
> >> >
> >> > Lobsters, here I come! LOL!
> >> >
> >> > K.
> >> >
> >>
> >> Back to soup... It was a "frigid" 37ºF here in AZ one morning this
> >> past week. Dinner was a hearty beef-mushroom-barley soup, very
> >> simple - not unusual, but very good.
> >>
> >> Wayne
> >
> > Sometimes basic foods are the best. :-)
> > Did you use fresh mushrooms?
> >
> > I've been playing with portabellos lately. They add
> > interesting flavor and texture to soups and stir fry's.
> >
> > K.
> >
>
> I only had one portabello, but I did use it along with some crimini and
> white mushrooms. I also used about 3 oz. of European dried mushrooms
> along with the soaking liquid. I had an odd piece of brisket in the
> freezer that was cut off from a whole brisket that I couldn't fit in the
> roaster. Onions, garlic, carrots, a little celery, fresh parsley, a few
> pinches of dried herbs, and large grained barley. It was really good.
>
> Wayne

Ah, leftovers stew. ;-) The best kind!
I've never tried Crimini mushrooms.

Do you pre-soak dried mushrooms? How long? They are one item that is
easy to get and inexpensive at the Thai store. Especially dried
Shitake's that are very high priced for fresh!

There are also some dried 'shrooms in the back refrigerator right now
that I need to use. I've no idea what they are, and dad does not
remember. :-P He re-bagged them into a ziplock after he bought them.
They are a dark brown color, regular gills, and are fairly large. Dried
caps are a good 2 inches in diameter.

Barley makes a fantastic base for soup. :-) I've used it in crock pot
potroast.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Nancy Young > wrote in message >...
> Since much of the US is in a deep freeze, no way am I the only one
> who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

I actually did not. I ate tomato and cucumber sandwiches on pita (my
fave) - all week. Then I ran out of food and ate cabbage and baked
beans, burritos and Morningstar nuggets. Finally was able to get to
the grocery today.

-L.
(in PDX)

I applaud the hearty Houstonian who posted before me, but I've been freezing
for the last few days. We just finished a pot of chicken soup. Our favorite
little local Mexican restaurant has recently added Caldo de Res (Beef vegetable
soup) to their menu -- which is my new favorite dish. I'm going to try
making some tomorrow.

Katra > wrote in
:

> In article >,
> Wayne Boatwright > wrote:
>
>> Katra > wrote in
>> :
>>
>> > In article >,
>> > Wayne Boatwright > wrote:
>> >
>> >> Katra > wrote in
>> >> news:Katra-FA2679.22525110012004 @corp.supernews.com:
>> >>
>> >> > In article >,
>> >> > (SportKite1) wrote:
>> >> >
>> >> >> >From: Katra
>> >> >>
>> >> >> >I have to fly to Miami next weekend for a training seminar.
>> >> >> >:-P
>> >> >>
>> >> >> Treat yourself to some fresh seafood and a mojito or two.
>> >> >>
>> >> >> Ellen
>> >> >
>> >> > I intend to. ;-)
>> >> > Thursday afternoon is free from an itinerary.....
>> >> >
>> >> > Lobsters, here I come! LOL!
>> >> >
>> >> > K.
>> >> >
>> >>
>> >> Back to soup... It was a "frigid" 37ºF here in AZ one morning
>> >> this past week. Dinner was a hearty beef-mushroom-barley soup,
>> >> very simple - not unusual, but very good.
>> >>
>> >> Wayne
>> >
>> > Sometimes basic foods are the best. :-)
>> > Did you use fresh mushrooms?
>> >
>> > I've been playing with portabellos lately. They add
>> > interesting flavor and texture to soups and stir fry's.
>> >
>> > K.
>> >
>>
>> I only had one portabello, but I did use it along with some crimini
>> and white mushrooms. I also used about 3 oz. of European dried
>> mushrooms along with the soaking liquid. I had an odd piece of
>> brisket in the freezer that was cut off from a whole brisket that I
>> couldn't fit in the roaster. Onions, garlic, carrots, a little
>> celery, fresh parsley, a few pinches of dried herbs, and large
>> grained barley. It was really good.
>>
>> Wayne
>
> Ah, leftovers stew. ;-) The best kind!
> I've never tried Crimini mushrooms.
>
> Do you pre-soak dried mushrooms? How long? They are one item that is
> easy to get and inexpensive at the Thai store. Especially dried
> Shitake's that are very high priced for fresh!

I know people do this different ways, but I rinse them briefly under
running water to remove the dust, then put in a bowl and cover with hot
or boiling water and allow them to soak overnight, covered loosely. The
soaking liquid is a nice addition to the soup.

> There are also some dried 'shrooms in the back refrigerator right now
> that I need to use. I've no idea what they are, and dad does not
> remember. :-P He re-bagged them into a ziplock after he bought them.
> They are a dark brown color, regular gills, and are fairly large.
> Dried caps are a good 2 inches in diameter.

I always mix dried and fresh. The dried have an incredibl depth of
flavor, but I miss the texture of the fresh if used alone. Doesn't
matter the type. They'll be good. When I buy the European dried
mushrooms I rarely know the type as they aren't usually labeled as such.

> Barley makes a fantastic base for soup. :-) I've used it in crock pot
> potroast.
>
> K.

I'll have to try that. I love barley and beef. Years ago a friend's
mother always served a side dish of barley and mushrooms baked in beef
broth and served with the Sunday roast. It was delicious, and I have
made it every since.

Nancy wrote:

> Since much of the US is in a deep freeze, no way am I the only
> one who made soup.
>
> Me: Beef barley served with a slice of marble rye.
>
> I feel better now. nancy

Around Sacramento, it's warmed up quite a bit, but I made soup anyway. It's
got garbanzo beans, bulk sausage (I use Jimmy Dean hot sausage), Cajun hot
links, onions, tomatoes, and cabbage. I got a two-pound bag of carrots
tonight; maybe I'll dice up a couple and throw them in too.

Bob

While frolicking around in rec.food.cooking, Rona Yuthasastrakosol of
MTS Internet said:

>Never got the original post with the recipe, but found it in someone else's
>reply so...
>
>Is concentrated tomato puree the same is tomato paste? If not, is there a
>particular brand or type of packaging (eg. tube, can, jar) that I can keep
>an eye out for?
>
I made a brief search on the net, and found that those two are the
same. You'll have to excuse me, but I've been translating the recipe
from the top of my head. Next time I need to translate a recipe I'll
have the Cook's Thesaurus ( http://www.foodsubs.com/ ) which is good
for when I know what something is, but not the English word; or vice
versa. I hope it didn't cause too much confusion.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Let's start calculating the repetition coefficient of Nikittas .sigs."
Till (afdaniain)

GREAT! Here is one of my "the power has gone out" meals:

Onion and Potato Soup with Mary Lu's Irish Soda Bread

This is from "Julia's Kitchen Wisdom" and is a variation on her Leek
and Potato Soup.

3 C. corsely chopped onion
3 C. peeled and roughly cut potatoes
6 C. water
1 1/2 t. salt

Bring everything to a boil. Cover partially and simmer 20-30 minutes,
until veggies are tender. Correct seasoning. Serve as is, or puree; if
you have it, a dollop of sour cream on top of each portion.


Mary Lu's Soda Bread (:10 minutes to put together).
This comes, from all places, my flyfishing list.

sift together
2 C all purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t salt
2 t. sugar

add to dry ingredients:
1 C buttermilk (NB: dried buttermilk is a great alternative. If you
don't have that, make a cup of milk from powered, add 1T. vinegar,
stir and let sit for 1/2 hour; gives a reasonable approximation of
B'milk, at least for this recipe.)

Add flour until you have a soft biscuit-like dough
knead lightly and drop into a loaf pan.

Cut a large 'X' across the top of the loaf
Brush top with melted butter
Bake at 375^ for :45

Allowing it to cool before consuming is optional.

>From: Katra

>I've been playing with portabellos lately. They add
>interesting flavor and texture to soups and stir fry's.

We grill ours first, on a stovetop grill, before adding them to whatever it is
we are making. Great texture and flavor.

Ellen

>From: Katra

>I've never tried Crimini mushrooms.

A crimini is nothing more than a juvenile portobello. Sometimes you'll see them
packaged as Baby Portobellos. Heh...used to buy brown button mushrooms
(crimini) in bulk for less than white button mushrooms. Not anymore....sigh.

Ellen

in article , Lynn Gifford at
wrote on 1/10/04 11:43 PM:

> It was above zero here today.YAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
> Almost 25 degrees! Won't call you guys weenies BUT . . . Next week
> it's back to 20 below. You know what they say " But it's a DRY cold".
> Phooey. At 20 below it doesn't matter. It might as well be 40 below.
> Nose hairs freeze but so do flu & cold viruses! It's too cold to snow
> and too cold to get sick!

That's about the best part of this bitter cold, Lynn!
I hate 50-60 degrees in December. That's prime conditions for everyone's
germs to thrive in the air and run rampant in crowds!

At least with single digit temps, the germs freeze and die!

> This recipe for Thai Coconut Soup from Cooks.com is really easy and
> really delicious. I've made it numerous times. Don't be put off by the
> ingredients - one trip to a Thai or Asian market will get them all.
>
> Wayne
>
> THAI COCONUT SOUP
>
> 1 (13 oz.) can coconut milk


Would you recommend a brand name for the canned coconut milk? Even when
I shop at a specialty market, I'm forever buying the wrong stuff.

--Lia