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|    RECIPES    |    Cooking recipes and tips    |    44,808 messages    |
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|    Message 41,991 of 44,808    |
|    Dave Drum to All    |
|    2024's Best Soups - 27    |
|    23 Jul 24 11:09:00    |
      TZUTC: -0400       MSGID: 35199.fido-recipes@1:3634/12 2b068df1       PID: Synchronet 3.18a-Linux May 23 2020 GCC 7.5.0       TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0       CHRS: UTF-8 4       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Chicken Potpie Soup        Categories: Pastry, Poultry, Vegetables, Herbs        Yield: 6 Servings                2 c A-P flour        1 1/4 ts Salt        2/3 c Shortening        6 tb Milk              MMMMM----------------------------SOUP---------------------------------        2 tb Butter        1 c Diced, peeled potatoes        1 c Chopped sweet onion        2 Celery ribs; chopped        2 md Carrots; chopped        1/2 c A-P flour        1/2 ts Salt        1/4 ts Pepper        43 1/2 oz (3 cans) chicken broth        2 c Shredded, cooked chicken        1 c Frozen petite peas        1 c Frozen corn                In a large bowl, mix flour and salt; cut in shortening        until crumbly. Gradually add milk, tossing with a fork        until dough holds together when pressed. Shape into a        disk, cover and refrigerate for 30 minutes or overnight.                Set oven @ 425ºF/218ºC.                On a lightly floured surface, roll dough to 1/8"        thickness. Using a floured 2 1/2" heart-shaped or        round cutter, cut 18 shapes. Place 1 in. apart on        ungreased baking sheets. Bake for 8-11 minutes or until        golden brown. Cool on a wire rack.                For soup, heat butter in a Dutch oven over medium-high        heat. Add the potatoes, onion, celery and carrots; cook        and stir for 5-7 minutes or until onion is tender.                Stir in the flour, salt and pepper until blended;        gradually whisk in broth. Bring to a boil over        medium-high heat, stirring occasionally. Reduce heat;        simmer, uncovered, for 8-10 minutes or until potatoes        are tender. Stir in remaining ingredients; heat through.                Serve with pie crust toppers.                Karen LeMay, Seabrook, Texas                Makes: 6 servings. (2 1/4 qt.)                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... Explosion Rocks Kitchen! Cat claims innocence!       --- MultiMail/Win v0.52        * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)       SEEN-BY: 1/120 10/0 1 18/0 200 50/109 80/1 90/1 103/1 705 105/81 106/201       SEEN-BY: 123/0 25 160 180 200 755 3001 124/5016 128/260 135/115 153/7715       SEEN-BY: 214/22 218/0 1 215 601 700 720 810 840 850 860 870 880 900       SEEN-BY: 218/930 220/6 221/1 6 222/2 226/30 227/114 229/110 112 113       SEEN-BY: 229/206 300 317 426 428 470 664 700 240/1120 250/1 266/512       SEEN-BY: 282/1038 291/111 301/1 113 320/219 322/757 335/364 341/66       SEEN-BY: 342/200 396/45 460/58 467/888 712/848 1321 2320/105 3634/0       SEEN-BY: 3634/12 56 57 58 5001/100 5005/49 5020/400 830 1042 4441       SEEN-BY: 5030/49 5054/8 5060/900 5061/133 5075/35 128 5083/444       PATH: 3634/12 5020/1042 301/1 218/700 229/426           |
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