On 2016-09-29 11:03 AM, Dave Smith wrote:
> On 2016-09-29 10:56 AM, Gary wrote:
>> Dave Smith wrote:
>
>>> I have not had Campbells tomato soup cake since I was a kid. I loved it.
>>
>> Never heard of that but my mother still makes meatloaf using it.
>> Old 50's - 60's recipe, I suppose.
>>
>
>
> The recipe is online. As I said earlier, I used to love it, but I have
> not had it for years..... like more than 40 years.


Sorry... forgot to add the link to the recipe

http://www.campbellskitchen.com/reci...ice-cake-24354

On 2016-09-29, Dave Smith > wrote:

> I have not had Campbells tomato soup cake since I was a kid. I loved it.

You "loved" what? The "Campbells tomato soup cake" or the fact you have
not had it fer decades?

nb

On 9/29/2016 10:25 AM, Janet B wrote:
> Except Acorn squash. I never have good luck with those, they are
> always stringy, watery and bitter. Every once in a while I get some
> good ones and then foolishly I get some more and they are nasty. They
> price is always right on the acorn squash. The butternut and others
> are really pricey. I'd grow them myself but the squirrels get to
> enjoy them before I do.
> Janet US

Oh, I love roasted acorn squash. Very simple to do; split the squash in
half (don't buy HUGE acorn squash) and remove the seeds. Put a
Tablespoon or so of butter in the well of each half & sprinkle with salt
& pepper. Put them in a 400°F oven for at least an hour, brushing
occasionally with the now melted butter. Not watery, and not at all
nasty. IMHO.

Jill

"Gary" > wrote in message ...
> Dave Smith wrote:
>>
>> On 2016-09-28 10:47 PM, Janet B wrote:
>>
>> > you bet! I can't remember whether it was one of the first things
>> > forwarded to me when I got my first computer back in 19mumble, mumble
>> > or if it came as a mimeographed recipe. How about the Campbell's
>> > tomato soup cake? I don't have that one.
>>
>> I have not had Campbells tomato soup cake since I was a kid. I loved it.
>
> Never heard of that but my mother still makes meatloaf using it.
> Old 50's - 60's recipe, I suppose.

Some of those old recipes are wonderful IMO.

Cheri

On 09/28/2016 07:47 PM, Janet B wrote:
> On Wed, 28 Sep 2016 19:55:24 -0400, jmcquown >
> wrote:
> snip
>>
>> Does anyone have that $250 Neiman Marcus cookie recipe?
>>
>> Jill
>
> you bet! I can't remember whether it was one of the first things
> forwarded to me when I got my first computer back in 19mumble, mumble
> or if it came as a mimeographed recipe. How about the Campbell's
> tomato soup cake? I don't have that one.
> Janet US
>

Here it is, direct from Campbell's:

<http://www.campbellskitchen.com/recipes/tomato-soup-spice-cake-24354>

On Thu, 29 Sep 2016 12:34:54 -0400, jmcquown >
wrote:

>On 9/29/2016 10:25 AM, Janet B wrote:
>> Except Acorn squash. I never have good luck with those, they are
>> always stringy, watery and bitter. Every once in a while I get some
>> good ones and then foolishly I get some more and they are nasty. They
>> price is always right on the acorn squash. The butternut and others
>> are really pricey. I'd grow them myself but the squirrels get to
>> enjoy them before I do.
>> Janet US
>
>Oh, I love roasted acorn squash. Very simple to do; split the squash in
>half (don't buy HUGE acorn squash) and remove the seeds. Put a
>Tablespoon or so of butter in the well of each half & sprinkle with salt
>& pepper. Put them in a 400°F oven for at least an hour, brushing
>occasionally with the now melted butter. Not watery, and not at all
>nasty. IMHO.
>
>Jill
That all works fine until you get a stringy, watery,bitter squash. It
is not a fault of my preparation. I do know how to fix them.
Janet US

If I was going to raise pumpkin pie veggies it'd be small pie pumpkins or waltham butternut squash, or golden delicious squash or sweet meat squash.

jmcquown wrote:
>Janet B wrote:
>>jmcquown wrote:
>>>Janet B wrote:
>>>>jmcquown wrote:
>>>>>lenona321 wrote:
>>>>>> Canned "pumpkin," that is.
>>>>>>
>>>>>> "I Just Found Out Canned Pumpkin Isn’t Pumpkin At All, And My Whole Life is Basically a Lie"
>>>>>>
>>>>>> By Emma Crist.
>>>>>>
>>>>>> http://www.msn.com/en-us/foodanddrin...id=mailsignout
>>>>>>
>>>>> How many times must we have this discussion?
>>>>>
>>>>> The Libby's canned pumpkin I have says "100% pumpkin". So does the
>>>>> Publix brand.
>>>>>
>>>>> I just took these pics, the labels on canned pumpkin:
>>>>>
>>>>> https://s17.postimg.org/fl8g1styn/Libbeys.jpg
>>>>>
>>>>> https://s17.postimg.org/m54m8kfqn/store_brand.jpg
>>>>>
>>>>> I'm not a fan of pumpkin pie but I do like being able to make a quick
>>>>> and slightly spicy pumpkin soup using canned pumpkin.
>>>>>
>>>>> Jill
>>>> The term pumpkin as seen on the can is much broader than the orange
>>>> round thing you find at the supermarket at Halloween.
>>>> Janet US
>>>>
>>> Oh, I agree, but the Snopes article puts paid to the fact that the
>>> canned pumpkin is made from Dickenson PUMPKIN:

More accurately Dickenson SQUASH.
Search <dickenson squash>:
http://search.aol.com/aol/image?q=di... word_rollover

>>> http://www.snopes.com/canned-pumpkin...ually-pumpkin/
>>>
>>> "According to botanists, however, asserting a clear distinction between
>>> "pumpkin" and "squash" is difficult because there is no strict botanical
>>> definition for pumpkins. Semantically, pumpkins are a type of squash,
>>> and the Dickinson cultivar is listed as a pumpkin,"
>>>
>>> Jill

Not seman tically, botanically.

>> I read it as saying that it is made from Dickenson pumpkin.
>> "WHAT'S TRUE: As much of 90 percent of pumpkin sold in the U.S. (and
>> 85 percent worldwide) is a proprietary cultivar known as a Dickinson
>> pumpkin, which are less photogenic than the type of pumpkins commonly
>> used for display purposes."
>> Or am I reading you wrong?
>>
>No, you read it correctly. The canned pumpkin is a variety of pumpkin.
> It's not pureed butternut squash as has often been alleged over the years.

Butternut squash is indeed a variety of pumpkin same as pumpkin is a
variety of butternut squash. The cannery prepares a blend using
whichever squash had a good growing season.
M-W
Definition of squash
a: any of various fruits of plants (genus *Cucurbita*) of the *gourd*
family'
-
Definition of pumpkin
a : a fruit of any of various cultivars of herbaceous plants
(*Cucurbita* pepo, C. maxima, C. moschata, and C. mixta syn. C.
argyrosperma) of the *gourd* family.
Same as ther eare many types of pumpkin ther eare many types of
butternut squash.
http://search.aol.com/aol/image?q=di... word_rollover

In article >, gravesend10
@verizon.net says...

> Butternut squash is indeed a variety of pumpkin same as pumpkin is a
> variety of butternut squash.

This is a very strange sentence.

On 9/29/2016 3:50 PM, Janet B wrote:
> On Thu, 29 Sep 2016 12:34:54 -0400, jmcquown >
> wrote:
>
>> Oh, I love roasted acorn squash. Very simple to do; split the squash in
>> half (don't buy HUGE acorn squash) and remove the seeds. Put a
>> Tablespoon or so of butter in the well of each half & sprinkle with salt
>> & pepper. Put them in a 400°F oven for at least an hour, brushing
>> occasionally with the now melted butter. Not watery, and not at all
>> nasty. IMHO.
>>
>> Jill
> That all works fine until you get a stringy, watery,bitter squash. It
> is not a fault of my preparation. I do know how to fix them.
> Janet US
>
Fortunately I haven't encountered stringy, watery, bitter acorn squash.

Jill

The blue bananna squash would be good too.

sf wrote:
> On Tue, 27 Sep 2016 14:20:18 -0500, Sqwertz >
> wrote:
>
>> On Tue, 27 Sep 2016 14:40:49 -0400, jmcquown wrote:
>>
>>> How many times must we have this discussion?
>>
>> Every fall.
>>
>>> The Libby's canned pumpkin I have says "100% pumpkin". So does the
>>> Publix brand.
>>
>> By pumpkin they mean Dickenson squash,
>
> Here's an article that backs you up
> http://www.epicurious.com/ingredient...umpkin-article
> This is what a Dickenson looks like... it's close enough for me
> http://www.rareseeds.com/assets/1/14...umpkin-Web.jpg


That's exactly what whole pumpkins in the store look like. They used to
be all oblete, but now many are oblong, so I guess that's because stores
sometimes sell Dickenson's now.