RUTH HANSCHKA wrote to DAVE DRUM <=-

I go out to eat maybe three or four times a year, and not in
steak places. Michael is the one who ought to be checking this
place out. The only steak places near me charge nutso prices.

I eat out a lot. But, it's mostly drive through Hardee's or Burger
Whop for a breakfast item while out delivering car parts. Or Steak n'
Shake for lunch (close by, inexpensive, tasty and fast). I do a steak
house maybe once or twice a year ..... and then it's someone else's
idea and for a "special occasion."

I haven't had anything from fast food joint other than Panera in
over a decade, unless you count coffee and a yearly donut. Panera is always someone else's idea about annually; their food tastes like
someone knocked salt shaker into the pot.

All I ever get at Panera is bagels. Period. Full Stop.

My friend Les and I have discussed to pros and cons of cooking for
one vs eating out and we have determined that it's less expen$ive
and less wasteful to take most of our meals in/from a restaurant.

I can generally cook for a lot less than takeout costs, and the food
isn't a salt lick.

You must be extremely salt-sensitive like MLoo.

No argument on cost of cooking - until you factor in cost of maintaining
the spice rack, condiments, price of gas/electricity to run the stove,
etc., etc. Then the clean up, extra trash/garbage, storage of left overs
and binning what crawls out the ice box on its own.

The convenience is worth a lot, too.

That being said, I made a big ol' pot of chicken soup last night
and have enough left over for a week or more of evening eats.

I spent Saturday making stollen instead of soup, and made russian tea cakes the night before. We had chicken soup out of the freezer for dinner.

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 quarts

Mine starts with whatever soup base is handy, and tends toward the
kitchen sink school of cooking - throw in everything but the kitchen
sink. I will say that smoked turkey bits make great soup stock.

If I'm doing chicken soup I use chicken base. For beefy stuff I use beef
base. For shrimp or crab I try to use a seafood base. But, that's me.
Sometimes circumstances say use the chicken broth .......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp & Crab Alfredo Soup
Categories: Soups, Seafood, Pasta, Poultry, Dairy
Yield: 12 Servings

1 lb Al dente cooked pasta;
- shells, orichette, spiral,
- etc -- Dealer's choice
2 c Salted cooking water;
- reserved for soup

MMMMM--------------------------ALFREDO-------------------------------
16 oz Cream cheese; in cubes
1 1/2 c Parmesan cheese; grated
1 c Half & Half or heavy cream
1 c Butter
Salt & white pepper

MMMMM----------------------------SOUP---------------------------------
1 lb Small or salad shrimp; pre-
- cooked, peeled, deveined,
- tails off
12 oz (2 cans) crab meat; drained
1 md (to lg) onion; minced
42 oz (3 cans) chicken broth
1 c Sherry wine
2 c Clam broth
2 c Reserved pasta water from
- above
1 1/2 c Half & Half or heavy cream
3/4 ts Garlic granules
Salt & white pepper
Chopped garlic chive tops;
- garnish

In a large enough saucepan over low heat stir together the
Alfredo sauce ingredients until smooth and creamy.

Chop shrimp and shred crab in bite-sized pieces and add to
water, clam juice, wine and chicken broth.

Simmer until warm and add garlic, salt and pepper. Stir in
pasta and Alfredo sauce.

Reduce heat to warm; add half-and-half to desired soup
consistency. Sprinkle each bowl with some chopped garlic
chives or spring onion greens.

NOTE: This was easy to make from stuff I had on hand. It
was a lot harder to formalise it into a recipe.

From: The fertile brain of Dave Drum

Uncle Dirty Dave's Kitchen

MMMMM

... Never abandon life. There is a way out of everything except death.
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On 12-16-18 23:01, Ruth Hanschka <=-
spoke to Dave Drum about NYC is nasty <=-

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 quarts

Mine starts with whatever soup base is handy, and tends toward the kitchen sink school of cooking - throw in everything but the kitchen sink. I will say that smoked turkey bits make great soup stock.

In our house, we put those little bits of left over vegetables into a
ziplock freezer bag. Then when the mood hits us for soup, Gail tosses a
bag of unknown goodies into a small crockpot along with some broth. Let
it simmer for a while, maybe add some sambar spice or other, and then we
have a decent soup. We call it scrap soup.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Greek Lentil Soup
Categories: Vegetarian, Lentils, Greek, Soup, D/g
Yield: 6 servings

1 c Red lentils
1 c Brown lentils
6 c Water
3 Knoor Veg. Cubes
1/2 sm Onion, diced
1 Carrot, diced
1 Rib celery, diced
1/8 ts Celery seed
3 tb Dried potato buds*
1 lg Potato, diced
2 tb Olive oil
2 Bay leaves
2 ts Red wine vinegar (Optional)

Mix all ingredients except the vinegar in a soup pot and cook until
the lentils are very soft, about one hour. Stir in vinegar at the
end, and serve.

NOTE: Brought soup to boil, turned down and simmered uncovered 45
min.

If using homemade veg. stock, add salt to taste.

*If thinner soup is desired, omit potato buds, or use lesser amount.
Used 3 quart sauce pan.
Adapted from: Laurel's Kitchen
Typed by Gail & Dale Shipp

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:29:07, 18 Dec 2018
___ Blue Wave/DOS v2.30

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I haven't had anything from fast food joint other than Panera

in

over a decade, unless you count coffee and a yearly donut.

Panera is

always someone else's idea about annually; their food tastes

like

someone knocked salt shaker into the pot.

All I ever get at Panera is bagels. Period. Full Stop.

Just as well. Some of their other baked goods are OK, but don't eat
the soup. It's a salt disaster.

I can generally cook for a lot less than takeout costs, and

the food

isn't a salt lick.

You must be extremely salt-sensitive like MLoo.

I'm not used to it. I like a decent hot dog and the like, but some
prepared foods...whew. No.

No argument on cost of cooking - until you factor in cost of

maintaining

the spice rack, condiments, price of gas/electricity to run the

stove,

etc., etc. Then the clean up, extra trash/garbage, storage of left

overs

and binning what crawls out the ice box on its own.

The convenience is worth a lot, too.

It does add up, but you control what goes into the food instead of
someone else doing it. That can count for more.

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 quarts

Mine starts with whatever soup base is handy, and tends toward

the

kitchen sink school of cooking - throw in everything but the

kitchen

sink. I will say that smoked turkey bits make great soup

stock.

If I'm doing chicken soup I use chicken base. For beefy stuff I use

beef

base. For shrimp or crab I try to use a seafood base. But, that's

me.

Sometimes circumstances say use the chicken broth .......

Sometimes you use what's handy and sometimes it's what's called for.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Mine starts with whatever soup base is handy, and tends toward

the

kitchen sink school of cooking - throw in everything but the

kitchen

sink. I will say that smoked turkey bits make great soup

stock.

In our house, we put those little bits of left over vegetables into

a

ziplock freezer bag. Then when the mood hits us for soup, Gail

tosses a

bag of unknown goodies into a small crockpot along with some broth.

Let

it simmer for a while, maybe add some sambar spice or other, and

then we

have a decent soup. We call it scrap soup.

I tend not to have leftover vegetables. They get eaten.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)