I hit the jackpot - lots of recipes that call for a can of soup here
http://www.mrfood.com/Editors-Picks/...Free-eCookbook


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
>
> I hit the jackpot - lots of recipes that call for a can of soup here
> http://www.mrfood.com/Editors-Picks/...Free-eCookbook


For a potlukc recipe with soup I take a couple pounds of mixed veggies,
steam them and put ina casserole pan. Then I mix up a can of CoM soup, a
cup of mayo, two cups shreeded cheedddar cheese and a couple tablespoons of
lemon. Mix that all up and bake. Some people top with crumbled cheese
crackers before baking.

It's not so bad as canned recipes go and way better than Sandra Lee. I'd
never serve it at a dinner party but for a potluck it's OK.



---
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http://www.avast.com

On Wednesday, February 5, 2014 3:36:59 PM UTC-6, Paul M. Cook wrote:
> "sf" > wrote in message
>
> ...
>
> >
>
> > I hit the jackpot - lots of recipes that call for a can of soup here
>
> > http://www.mrfood.com/Editors-Picks/...Free-eCookbook
>
>
>
>
>
> For a potlukc recipe with soup I take a couple pounds of mixed veggies,
>
> steam them and put ina casserole pan. Then I mix up a can of CoM soup, a
>
> cup of mayo, two cups shreeded cheedddar cheese and a couple tablespoons of
>
> lemon. Mix that all up and bake. Some people top with crumbled cheese
>
> crackers before baking.
>
>
>
> It's not so bad as canned recipes go and way better than Sandra Lee. I'd
>
> never serve it at a dinner party but for a potluck it's OK.
>
That's why I avoid pot lucks. Too many people think shitty food is OK to bring.

--B

"Bryan-TGWWW" > wrote in message
...
> On Wednesday, February 5, 2014 3:36:59 PM UTC-6, Paul M. Cook wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> >
>>
>> > I hit the jackpot - lots of recipes that call for a can of soup here
>>
>> > http://www.mrfood.com/Editors-Picks/...Free-eCookbook
>>
>>
>>
>>
>>
>> For a potlukc recipe with soup I take a couple pounds of mixed veggies,
>>
>> steam them and put ina casserole pan. Then I mix up a can of CoM soup,
>> a
>>
>> cup of mayo, two cups shreeded cheedddar cheese and a couple tablespoons
>> of
>>
>> lemon. Mix that all up and bake. Some people top with crumbled cheese
>>
>> crackers before baking.
>>
>>
>>
>> It's not so bad as canned recipes go and way better than Sandra Lee. I'd
>>
>> never serve it at a dinner party but for a potluck it's OK.
>>
> That's why I avoid pot lucks. Too many people think shitty food is OK to
> bring.


On a scale of 1 to 10 this is a 6. Edible but not crap. Served hot it's a
6.5.



---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Wednesday, February 5, 2014 4:15:58 PM UTC-5, sf wrote:
> I hit the jackpot - lots of recipes that call for a can of soup here
>
> http://www.mrfood.com/Editors-Picks/...Free-eCookbook
>
>
>
>
>
> --
>
>
>
> Good Food.
>
> Good Friends.
>
> Good Memories.

I had one of those Campbell Soup Cookbooks years ago before I learned that a. the soups were saltmines
b. one could duplicate the soup at home for a lot less money and more nutrition.

On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> wrote:

>On Wednesday, February 5, 2014 4:15:58 PM UTC-5, sf wrote:
>> I hit the jackpot - lots of recipes that call for a can of soup here
>>
>> http://www.mrfood.com/Editors-Picks/...Free-eCookbook
>>
>>
>>
>>
>>
>> --
>>
>>
>>
>> Good Food.
>>
>> Good Friends.
>>
>> Good Memories.
>
>I had one of those Campbell Soup Cookbooks years ago before I learned that a. the soups were saltmines
>b. one could duplicate the soup at home for a lot less money and more nutrition.
I think it would be worthwhile to make your own 'soup' if you made
the dish on a regular basis. If I'm going to 'maybe' make the dish
once or twice a year, it is easier to keep a can in the cupboard.
Janet US

On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> wrote:

> I had one of those Campbell Soup Cookbooks years ago before I learned that a. the soups were saltmines
> b. one could duplicate the soup at home for a lot less money and more nutrition.

The $64 question is: Did you ever use it? I had them... but none of
the recipes appealed to me, so I didn't cook from them.


--

Good Food.
Good Friends.
Good Memories.

On Wednesday, February 5, 2014 1:15:58 PM UTC-8, sf wrote:
> I hit the jackpot - lots of recipes that call for a can of soup here
>
> http://www.mrfood.com/Editors-Picks/...Free-eCookbook
>

Do any call for a top layer of tater tots, did you happen to notice?

"sf" > wrote in message
news
> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> > wrote:
>
>> I had one of those Campbell Soup Cookbooks years ago before I learned
>> that a. the soups were saltmines
>> b. one could duplicate the soup at home for a lot less money and more
>> nutrition.
>
> The $64 question is: Did you ever use it? I had them... but none of
> the recipes appealed to me, so I didn't cook from them.
>
Well you wouldn't as you don't like to follow recipes as written!

On Wed, 5 Feb 2014 13:45:59 -0800, "Paul M. Cook" >
wrote:

>
>"Bryan-TGWWW" > wrote in message
...
>> On Wednesday, February 5, 2014 3:36:59 PM UTC-6, Paul M. Cook wrote:
>>> "sf" > wrote in message
>>>
>>> ...
>>>
>>> >
>>>
>>> > I hit the jackpot - lots of recipes that call for a can of soup here
>>>
>>> > http://www.mrfood.com/Editors-Picks/...Free-eCookbook
>>>
>>>
>>>
>>>
>>>
>>> For a potlukc recipe with soup I take a couple pounds of mixed veggies,
>>>
>>> steam them and put ina casserole pan. Then I mix up a can of CoM soup,
>>> a
>>>
>>> cup of mayo, two cups shreeded cheedddar cheese and a couple tablespoons
>>> of
>>>
>>> lemon. Mix that all up and bake. Some people top with crumbled cheese
>>>
>>> crackers before baking.
>>>
>>>
>>>
>>> It's not so bad as canned recipes go and way better than Sandra Lee. I'd
>>>
>>> never serve it at a dinner party but for a potluck it's OK.
>>>
>> That's why I avoid pot lucks. Too many people think shitty food is OK to
>> bring.
>
>
>On a scale of 1 to 10 this is a 6. Edible but not crap. Served hot it's a
>6.5.
>
>
>
>---
>This email is free from viruses and malware because avast! Antivirus protection is active.
>http://www.avast.com

Bryan doesn't do a 1-10 scale. His scale is binary.

Mine too, sometimes! :-)

John Kuthe...

On Wed, 5 Feb 2014 20:07:52 -0700, "graham" > wrote:

>
> "sf" > wrote in message
> news
> > On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> > > wrote:
> >
> >> I had one of those Campbell Soup Cookbooks years ago before I learned
> >> that a. the soups were saltmines
> >> b. one could duplicate the soup at home for a lot less money and more
> >> nutrition.
> >
> > The $64 question is: Did you ever use it? I had them... but none of
> > the recipes appealed to me, so I didn't cook from them.
> >
> Well you wouldn't as you don't like to follow recipes as written!
>
That was back in the days when I did... the first time. Some people's
cooking skills mature, others (like yours) don't.


--

Good Food.
Good Friends.
Good Memories.

On Wed, 5 Feb 2014 18:23:16 -0800 (PST), wrote:

> On Wednesday, February 5, 2014 1:15:58 PM UTC-8, sf wrote:
> > I hit the jackpot - lots of recipes that call for a can of soup here
> >
> > http://www.mrfood.com/Editors-Picks/...Free-eCookbook
> >
>
> Do any call for a top layer of tater tots, did you happen to notice?

Nope, sorry... I scanned for cans of soup and quit after 3.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Wed, 5 Feb 2014 20:07:52 -0700, "graham" > wrote:
>
>>
>> "sf" > wrote in message
>> news
>> > On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
>> > > wrote:
>> >
>> >> I had one of those Campbell Soup Cookbooks years ago before I learned
>> >> that a. the soups were saltmines
>> >> b. one could duplicate the soup at home for a lot less money and more
>> >> nutrition.
>> >
>> > The $64 question is: Did you ever use it? I had them... but none of
>> > the recipes appealed to me, so I didn't cook from them.
>> >
>> Well you wouldn't as you don't like to follow recipes as written!
>>
> That was back in the days when I did... the first time. Some people's
> cooking skills mature, others (like yours) don't.
>
I can assure you they have. But, as Emeril was fond of saying, baking is
chemistry! If egg yolks are specified by a pastry chef, don't use whole eggs
or egg whites!
Graham

"sf" > wrote in message
news
> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> > wrote:
>
>> I had one of those Campbell Soup Cookbooks years ago before I learned
>> that a. the soups were saltmines
>> b. one could duplicate the soup at home for a lot less money and more
>> nutrition.
>
> The $64 question is: Did you ever use it? I had them... but none of
> the recipes appealed to me, so I didn't cook from them.

My husband had one too. And the Philadelphia Cream Cheese and the
Hershey's. I did use those but then he lost them somewhere. Did not use
the soup one.

"Janet Bostwick" > wrote in message

> I think it would be worthwhile to make your own 'soup' if you made
> the dish on a regular basis. If I'm going to 'maybe' make the dish
> once or twice a year, it is easier to keep a can in the cupboard.
> Janet US

For sure.

Cheri

On 2/5/2014 6:00 PM, Janet Bostwick wrote:
> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> > wrote:

>> I had one of those Campbell Soup Cookbooks years ago

I had a couple of those, too! Really don't remember how I
got them.

> before I learned that a. the soups were saltmines
>> b. one could duplicate the soup at home for a lot less money and more nutrition.

> I think it would be worthwhile to make your own 'soup' if you made
> the dish on a regular basis. If I'm going to 'maybe' make the dish
> once or twice a year, it is easier to keep a can in the cupboard.

I have a recipe for (believe it or not) 15 minute beef stroganoff
that I haven't made in some time, but it does call for an envelope
of onion soup mix. I just make my own with dehydrated toasted
onions, beef base, etc. No reason to toss the recipe.

I stopped using the envelopes when I tried it as soup one day,
I was desperate for some soup. Not desperate enough to finish
that stuff. Guess I'm a snob. Heh.

nancy

On Wednesday, February 5, 2014 11:01:51 PM UTC-6, graham wrote:
> "sf" > wrote in message
>
> ...
>
> > On Wed, 5 Feb 2014 20:07:52 -0700, "graham" > wrote:
>
> >
>
> >>
>
> >> "sf" > wrote in message
>
> >> news
>
> >> > On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
>
> >> > > wrote:
>
> >> >
>
> >> >> I had one of those Campbell Soup Cookbooks years ago before I learned
>
> >> >> that a. the soups were saltmines
>
> >> >> b. one could duplicate the soup at home for a lot less money and more
>
> >> >> nutrition.
>
> >> >
>
> >> > The $64 question is: Did you ever use it? I had them... but none of
>
> >> > the recipes appealed to me, so I didn't cook from them.
>
> >> >
>
> >> Well you wouldn't as you don't like to follow recipes as written!
>
> >>
>
> > That was back in the days when I did... the first time. Some people's
>
> > cooking skills mature, others (like yours) don't.
>
> >
>
> I can assure you they have. But, as Emeril was fond of saying, baking is
>
> chemistry! If egg yolks are specified by a pastry chef, don't use whole eggs
>
> or egg whites!

That doesn't only apply to baking. Subbing whole eggs or egg whites for
yolks is bad cooking. Period.
>
> Graham

--B

On 2/6/2014 12:01 AM, graham wrote:
> "sf" > wrote in message
> ...
>> On Wed, 5 Feb 2014 20:07:52 -0700, "graham" > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> news >>>> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
>>>> > wrote:
>>>>
>>>>> I had one of those Campbell Soup Cookbooks years ago before I learned
>>>>> that a. the soups were saltmines
>>>>> b. one could duplicate the soup at home for a lot less money and more
>>>>> nutrition.
>>>>
>>>> The $64 question is: Did you ever use it? I had them... but none of
>>>> the recipes appealed to me, so I didn't cook from them.
>>>>
>>> Well you wouldn't as you don't like to follow recipes as written!
>>>
>> That was back in the days when I did... the first time. Some people's
>> cooking skills mature, others (like yours) don't.
>>
> I can assure you they have. But, as Emeril was fond of saying, baking is
> chemistry! If egg yolks are specified by a pastry chef, don't use whole eggs
> or egg whites!
> Graham
>
What does baking have to do with recipes containing cans of soup? Or
the Campbell's Soup Cookbook?

Jill

On Wednesday, February 5, 2014 8:53:24 PM UTC-5, sf wrote:
> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
>
> > wrote:
>
>
>
> > I had one of those Campbell Soup Cookbooks years ago before I learned that a. the soups were saltmines
>
> > b. one could duplicate the soup at home for a lot less money and more nutrition.
>
>
>
> The $64 question is: Did you ever use it? I had them... but none of
>
> the recipes appealed to me, so I didn't cook from them.

Yes, I did use it for a few things. I wasn't as aware of the salt danger back then, I was not much of a cook, plus I was working and looking for easier things to prepare.

I think I sent away and for a buck and some can labels, I got the book. I don't think one could buy it any other way. I'll bet the thrift shops all have a copy tho.

I don't have the book anymore, but I do remember it had a hard red cover, and was spiral bound for flat-lying. I did like the Shepherd's Pie recipe, a I recall, and another called Seafood Pie, I think. I'm tawkin' over 35 years ago.....I hope my cooking and palate have matured since then.

"Nancy Young" > wrote in message
...
> On 2/5/2014 6:00 PM, Janet Bostwick wrote:
>> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
>> > wrote:
>
>>> I had one of those Campbell Soup Cookbooks years ago
>
> I had a couple of those, too! Really don't remember how I
> got them.
>
> > before I learned that a. the soups were saltmines
>>> b. one could duplicate the soup at home for a lot less money and more
>>> nutrition.
>
>> I think it would be worthwhile to make your own 'soup' if you made
>> the dish on a regular basis. If I'm going to 'maybe' make the dish
>> once or twice a year, it is easier to keep a can in the cupboard.
>
> I have a recipe for (believe it or not) 15 minute beef stroganoff
> that I haven't made in some time, but it does call for an envelope
> of onion soup mix. I just make my own with dehydrated toasted
> onions, beef base, etc. No reason to toss the recipe.
>
> I stopped using the envelopes when I tried it as soup one day,
> I was desperate for some soup. Not desperate enough to finish
> that stuff. Guess I'm a snob. Heh.

Not at all You have good taste


--
http://www.helpforheroes.org.uk/shop/

On Thursday, February 6, 2014 10:45:40 AM UTC-6, Ophelia wrote:
> "Nancy Young" > wrote in message
>
> > I stopped using the envelopes when I tried it as soup one day,
>
> > I was desperate for some soup. Not desperate enough to finish
>
> > that stuff. Guess I'm a snob. Heh.
>
Bad ingredients in...
>
> Not at all You have good taste
>
And the folks who do use the soup mix do not have good taste.

--B

On Thursday, February 6, 2014 10:16:59 AM UTC-6, Kalmia wrote:
>
> I wasn't as aware of the salt danger back then

For most folks, there is no "salt danger."

--B

On 2/6/2014 11:16 AM, Kalmia wrote:

> I think I sent away and for a buck and some can labels, I got the book.
>I don't think one could buy it any other way.

I didn't do that, but I did have a few of those type of
cookbooks, and you'd get however many for $10, something along those
lines. Pick and choose. I still have one left, a Kikkoman
cookbook. The publisher was Favorite Recipes, and I had a
Hellmann's mayonnaise book, too.

nancy

On Thu, 06 Feb 2014 11:00:09 -0500, jmcquown >
wrote:

> On 2/6/2014 12:01 AM, graham wrote:
> > "sf" > wrote in message
> > ...
> >> On Wed, 5 Feb 2014 20:07:52 -0700, "graham" > wrote:
> >>
> >>>
> >>> "sf" > wrote in message
> >>> news > >>>> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> >>>> > wrote:
> >>>>
> >>>>> I had one of those Campbell Soup Cookbooks years ago before I learned
> >>>>> that a. the soups were saltmines
> >>>>> b. one could duplicate the soup at home for a lot less money and more
> >>>>> nutrition.
> >>>>
> >>>> The $64 question is: Did you ever use it? I had them... but none of
> >>>> the recipes appealed to me, so I didn't cook from them.
> >>>>
> >>> Well you wouldn't as you don't like to follow recipes as written!
> >>>
> >> That was back in the days when I did... the first time. Some people's
> >> cooking skills mature, others (like yours) don't.
> >>
> > I can assure you they have. But, as Emeril was fond of saying, baking is
> > chemistry! If egg yolks are specified by a pastry chef, don't use whole eggs
> > or egg whites!
> > Graham
> >
> What does baking have to do with recipes containing cans of soup? Or
> the Campbell's Soup Cookbook?
>
He and Lucrezia are Canadian... I know Graham was raised in England,
Lucrezia probably was too. They are very much alike in their thinking
and ways of deliberately missing the point just to be nasty. I see
many similarities between them and one of our two English posters who
now live in Scotland. The other one has lived around the world, so
she's doesn't have that attitude. Dave is Canadian, but he's Canadian
born. IME with Canadian born citizens (who are not from Montreal),
the biggest difference between us and them is the boarder that divides
our countries.

As far as Graham's baking expertise... remember he was absolutely
*silent* when I asked a question about the two David Lebovitz almond
cake recipes, which tells me he knows nothing about the "chemistry of
baking".


--

Good Food.
Good Friends.
Good Memories.

On Thu, 06 Feb 2014 09:38:21 -0500, Nancy Young
> wrote:

> On 2/5/2014 6:00 PM, Janet Bostwick wrote:
> > On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> > > wrote:
>
> >> I had one of those Campbell Soup Cookbooks years ago
>
> I had a couple of those, too! Really don't remember how I
> got them.

You sent in the required amount of labels + S&H.


--

Good Food.
Good Friends.
Good Memories.

On 2/6/2014 12:12 PM, sf wrote:
> On Thu, 06 Feb 2014 09:38:21 -0500, Nancy Young
> > wrote:
>
>> On 2/5/2014 6:00 PM, Janet Bostwick wrote:
>>> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
>>> > wrote:
>>
>>>> I had one of those Campbell Soup Cookbooks years ago
>>
>> I had a couple of those, too! Really don't remember how I
>> got them.
>
> You sent in the required amount of labels + S&H.

Heh, that I would have remembered. I've never sent labels
for anything.

nancy

On 2/6/2014 12:23 PM, Nancy Young wrote:
> On 2/6/2014 12:12 PM, sf wrote:
>> On Thu, 06 Feb 2014 09:38:21 -0500, Nancy Young
>> > wrote:
>>
>>> On 2/5/2014 6:00 PM, Janet Bostwick wrote:
>>>> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
>>>> > wrote:
>>>
>>>>> I had one of those Campbell Soup Cookbooks years ago
>>>
>>> I had a couple of those, too! Really don't remember how I
>>> got them.
>>
>> You sent in the required amount of labels + S&H.
>
> Heh, that I would have remembered. I've never sent labels
> for anything.
>
> nancy
>
I had one of those cookbooks, can't remember where I got it. I *know* I
didn't send in soup labels!

My mom did send off for a Jolly Green Giant cloth doll when I was
little. I don't know how many Proof of Purchase seals she had to
accumulate to get the thing for me. It looked like this:

http://tinyurl.com/pnjlj3u

Jill

"Nancy Young" > wrote in message
...
> On 2/6/2014 11:16 AM, Kalmia wrote:
>
>> I think I sent away and for a buck and some can labels, I got the book.
> >I don't think one could buy it any other way.
>
> I didn't do that, but I did have a few of those type of
> cookbooks, and you'd get however many for $10, something along those
> lines. Pick and choose. I still have one left, a Kikkoman
> cookbook. The publisher was Favorite Recipes, and I had a
> Hellmann's mayonnaise book, too.

I used too have a Hellmann's book too. I used to use a recipe for salmon
with the mayo on top and baked. It was good too. Does yours have that
recipe?


--
http://www.helpforheroes.org.uk/shop/

On 2/6/2014 12:45 PM, Ophelia wrote:
>
>
> "Nancy Young" > wrote

>> I didn't do that, but I did have a few of those type of
>> cookbooks, and you'd get however many for $10, something along those
>> lines. Pick and choose. I still have one left, a Kikkoman
>> cookbook. The publisher was Favorite Recipes, and I had a
>> Hellmann's mayonnaise book, too.
>
> I used too have a Hellmann's book too. I used to use a recipe for
> salmon with the mayo on top and baked. It was good too. Does yours
> have that recipe?

Darn, I looked and I can't find it anywhere. Guess it got
tossed during one of my 'get rid of stuff' purges.

Your recipe sounds good to me.

nancy

On 2/6/2014 12:45 PM, Ophelia wrote:
>
>
> "Nancy Young" > wrote in message
> ...
>> On 2/6/2014 11:16 AM, Kalmia wrote:
>>
>>> I think I sent away and for a buck and some can labels, I got the book.
>> >I don't think one could buy it any other way.
>>
>> I didn't do that, but I did have a few of those type of
>> cookbooks, and you'd get however many for $10, something along those
>> lines. Pick and choose. I still have one left, a Kikkoman
>> cookbook. The publisher was Favorite Recipes, and I had a
>> Hellmann's mayonnaise book, too.
>
> I used too have a Hellmann's book too. I used to use a recipe for
> salmon with the mayo on top and baked. It was good too. Does yours
> have that recipe?
>
>
Even though I don't like mayo as a condiment, I do use it in cooking. I
keep a small jar of it in the refrigerator. I think salmon and mayo
pair well together. My salmon burgers (aka fish cakes) calls for a
couple of dollops of sour cream. Since I don't usually have sour cream,
I use mayo instead. It works very well.

Jill

"Nancy Young" > wrote in message
...

> Darn, I looked and I can't find it anywhere. Guess it got
> tossed during one of my 'get rid of stuff' purges.

That is what happened to mine)

> Your recipe sounds good to me.

Yes it is jolly good. In fact I think I will make this in the next few
days I have some nice salmon in the freezer. I was just trying to
remember the time and temp of the oven. I know it won't be in long. Think
I might try 180c for about 15 mins and test it. What do you think>


--
http://www.helpforheroes.org.uk/shop/

On Thu, 06 Feb 2014 12:23:39 -0500, Nancy Young
> wrote:

> On 2/6/2014 12:12 PM, sf wrote:
> > On Thu, 06 Feb 2014 09:38:21 -0500, Nancy Young
> > > wrote:
> >
> >> On 2/5/2014 6:00 PM, Janet Bostwick wrote:
> >>> On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
> >>> > wrote:
> >>
> >>>> I had one of those Campbell Soup Cookbooks years ago
> >>
> >> I had a couple of those, too! Really don't remember how I
> >> got them.
> >
> > You sent in the required amount of labels + S&H.
>
> Heh, that I would have remembered. I've never sent labels
> for anything.
>
You must have gotten them later than I did then.



--

Good Food.
Good Friends.
Good Memories.

On 2/6/2014 1:48 PM, Ophelia wrote:
>
>
> "Nancy Young" > wrote

>> Darn, I looked and I can't find it anywhere. Guess it got
>> tossed during one of my 'get rid of stuff' purges.
>
> That is what happened to mine)
>
>> Your recipe sounds good to me.
>
> Yes it is jolly good. In fact I think I will make this in the next few
> days I have some nice salmon in the freezer. I was just trying to
> remember the time and temp of the oven. I know it won't be in long. Think
> I might try 180c for about 15 mins and test it. What do you think>

Do you think this is the recipe? Their website has a number
of recipes.
>
>
http://www.hellmanns.com/recipes/det...y-moist-salmon

nancy

"Nancy Young" > wrote in message
...
> On 2/6/2014 1:48 PM, Ophelia wrote:
>>
>>
>> "Nancy Young" > wrote
>
>>> Darn, I looked and I can't find it anywhere. Guess it got
>>> tossed during one of my 'get rid of stuff' purges.
>>
>> That is what happened to mine)
>>
>>> Your recipe sounds good to me.
>>
>> Yes it is jolly good. In fact I think I will make this in the next few
>> days I have some nice salmon in the freezer. I was just trying to
>> remember the time and temp of the oven. I know it won't be in long.
>> Think
>> I might try 180c for about 15 mins and test it. What do you think>
>
> Do you think this is the recipe? Their website has a number
> of recipes.
>>
>>
> http://www.hellmanns.com/recipes/det...y-moist-salmon

Wow!! That looks right!!!! You clever thing, Thanks)

--
http://www.helpforheroes.org.uk/shop/

jmcquown wrote:
>Ophelia wrote:
>>"Nancy Young" wrote:
>>>Kalmia wrote:
>>>
>>>> I think I sent away and for a buck and some can labels, I got the book.
>>> >I don't think one could buy it any other way.
>>>
>>> I didn't do that, but I did have a few of those type of
>>> cookbooks, and you'd get however many for $10, something along those
>>> lines. Pick and choose. I still have one left, a Kikkoman
>>> cookbook. The publisher was Favorite Recipes, and I had a
>>> Hellmann's mayonnaise book, too.
>>
>> I used too have a Hellmann's book too. I used to use a recipe for
>> salmon with the mayo on top and baked. It was good too. Does yours
>> have that recipe?
>>
>Even though I don't like mayo as a condiment, I do use it in cooking. I
>keep a small jar of it in the refrigerator. I think salmon and mayo
>pair well together. My salmon burgers (aka fish cakes) calls for a
>couple of dollops of sour cream. Since I don't usually have sour cream,
>I use mayo instead. It works very well.

Next time try a jar of Hellmann's sandwich spread, goes very well with
fish. I've used it for more than sixty years, an excellent product,
much better than tartar sauce... and typically available in smaller
jars than regular mayo (15 ounce).
http://www.hellmanns.com/product/det...andwich-spread

On Wednesday, February 5, 2014 4:15:58 PM UTC-5, sf wrote:
> I hit the jackpot - lots of recipes that call for a can of soup here
>
Braised beef tongue; braised in COM soup.
Same for chicken.
Sometimes my Mom would make her own mushroom sauce, but as a kid, I liked the canned version.
Simmer tongue in water with bay leaf and lemon? It worked. Cool, Peel, Brown, then toss a can of COM on there and bake until super tender.
Chicken: brown, toss COM soup in there and into the oven. Usually this good stuff was served with rice or noodles.

On 2/6/2014 11:35 AM, jmcquown wrote:

> My mom did send off for a Jolly Green Giant cloth doll when I was
> little. I don't know how many Proof of Purchase seals she had to
> accumulate to get the thing for me. It looked like this:

Have to ask... do you still have it?

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

On 2/6/2014 12:51 PM, Nancy Young wrote:

> Do you think this is the recipe? Their website has a number
> of recipes.
>>
>>
> http://www.hellmanns.com/recipes/det...y-moist-salmon

This recipe is exactly how Mom used to prepare salmon and it's how I do
now. Amazingly good! I serve it with tartar sauce but don't always use
it. A fresh wedge of lemon is required.

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

"DreadfulBitch" > wrote in message
...
> On 2/6/2014 12:51 PM, Nancy Young wrote:
>
>> Do you think this is the recipe? Their website has a number
>> of recipes.
>>>
>>>
>> http://www.hellmanns.com/recipes/det...y-moist-salmon
>
> This recipe is exactly how Mom used to prepare salmon and it's how I do
> now. Amazingly good! I serve it with tartar sauce but don't always use
> it. A fresh wedge of lemon is required.

You serve it with tartar sauce? It has a layer of mayo on the top. Or do
you use the tartar sauce instead of the mayo?



--
http://www.helpforheroes.org.uk/shop/

On 2/6/2014 4:11 PM, Ophelia wrote:
>
>
> "DreadfulBitch" > wrote in message
> ...
>> On 2/6/2014 12:51 PM, Nancy Young wrote:
>>
>>> Do you think this is the recipe? Their website has a number
>>> of recipes.
>>>>
>>>>
>>> http://www.hellmanns.com/recipes/det...y-moist-salmon
>>
>> This recipe is exactly how Mom used to prepare salmon and it's how I
>> do now. Amazingly good! I serve it with tartar sauce but don't
>> always use it. A fresh wedge of lemon is required.
>
> You serve it with tartar sauce? It has a layer of mayo on the top. Or
> do you use the tartar sauce instead of the mayo?

The mayo put on prior to baking is "gone" and I much prefer the salmon
with a fresh squirt of lemon juice, but the occasional tiny scoop of
tartar sauce is also good.

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw