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|    RECIPES    |    Cooking recipes and tips    |    44,808 messages    |
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|    Message 42,235 of 44,808    |
|    Dave Drum to All    |
|    Southern Soups - 10    |
|    09 Aug 24 15:04:00    |
      TZUTC: -0500       MSGID: 27519.recipes@1:2320/105 2b1ced64       PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0       TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0       BBSID: CAPCITY2       CHRS: ASCII 1       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              ... "Sometimes what's right isn't as important as what's profitable" Matt Stone       --- MultiMail/Win v0.52        * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)       SEEN-BY: 1/19 120 16/0 18/0 200 19/37 50/109 90/1 105/81 106/201 116/17       SEEN-BY: 116/18 123/0 25 130 160 180 200 755 3001 135/115 142/104       SEEN-BY: 153/7715 203/0 218/700 220/6 221/1 6 360 222/2 226/30 227/114       SEEN-BY: 229/110 114 206 300 317 426 428 470 664 700 230/0 240/1120       SEEN-BY: 240/5832 250/1 266/512 282/1038 291/111 301/1 113 320/119       SEEN-BY: 320/219 319 2119 322/757 762 326/101 335/364 341/66 342/200       SEEN-BY: 396/45 423/81 460/58 467/888 712/848 1321 2320/0 105 304       SEEN-BY: 2320/401 3634/0 12 56 57 58 5005/49 5020/400 830 1042 4441       SEEN-BY: 5030/49 5054/8 5060/900 5061/133 5075/35 128 5083/444       PATH: 2320/105 3634/12 5020/1042 301/1 221/1 320/219 229/426           |
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