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Old 10-09-2014, 02:50 PM   #31
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Originally Posted by LPBeier View Post

Kayelle, thanks for the nod on my mushrooms gratin.
You're most welcome. It's become a company hit in this house.
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Old 10-09-2014, 11:16 PM   #32
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I know there are lots of food snobs who refuse to use any canned soups in casseroles but I'm not one of them. I'm just as comfortable using some cream soup and making my family happy as I am making a bechamel from scratch. I figure a good cook is a versatile cook.

The mushrooms gratin sounds like a winner, but sadly there are too many mushroom haters at my table. I'll save that for a night when Ken and I are eating without the kiddos.

You guys are wonderful about offering ideas. Thanks so much. Anyone got salad ideas for me?

LP, two Thanksgivings? Sounds delicious! Did you post that gluten free wild rice stuffing recipe? I work with a couple of celiacs and I need to expand my repertoire.
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Old 10-09-2014, 11:49 PM   #33
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Alix, I will post it tomorrow for you. It is really easy!
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Old 10-09-2014, 11:53 PM   #34
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Thanks so much!
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Old 10-10-2014, 05:27 AM   #35
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Quote:
Originally Posted by Alix View Post
I know there are lots of food snobs who refuse to use any canned soups in casseroles but I'm not one of them. I'm just as comfortable using some cream soup and making my family happy as I am making a bechamel from scratch. I figure a good cook is a versatile cook.

The mushrooms gratin sounds like a winner, but sadly there are too many mushroom haters at my table. I'll save that for a night when Ken and I are eating without the kiddos.

You guys are wonderful about offering ideas. Thanks so much. Anyone got salad ideas for me?

LP, two Thanksgivings? Sounds delicious! Did you post that gluten free wild rice stuffing recipe? I work with a couple of celiacs and I need to expand my repertoire.
You just have to look at the back of the can. If you don't like the list of ingredients, then don't buy it. Go home and to try to make the products from scratch. I love peas. First frozen, but if not then, there is a can of peas that I love. LeSeur Petite Peas. I am not willing to delve into the labor of fresh peas in the pod. Not when I am cooking for only one person. Nothing wrong with using can goods. But can you imitate the taste of a cream soup in a can for a casserole? Not without a lot of work and some very expensive ingredients.
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Old 10-10-2014, 08:39 PM   #36
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Addie, I'm so confused. One post seems to imply you don't like the canned soup ingredient, the next that you do. No problem here, I'm cool with whatever.

LP...You post that recipe yet?

No suggestions for desserts or salads?
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Old 10-10-2014, 09:19 PM   #37
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Addie, I'm so confused. One post seems to imply you don't like the canned soup ingredient, the next that you do. No problem here, I'm cool with whatever.

LP...You post that recipe yet?

No suggestions for desserts or salads?
I find some canned soups so salty, even when diluted. Other than Campbell's Tomato made with all milk or Cream of Mushroom with whole milk, I tend to not look at them at the store. And unless the Chicken Noodle is on sale, I pass that by also. I try to keep a couple on hand. I am a firm believer that CNS cures winter colds and other ailments. Although I grew up on Campbell soups, I seem to have lost my taste for them over the years. My taste buds seem to be very sensitive to salt.
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Old 10-10-2014, 10:35 PM   #38
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I picked up a copy of Good Housekeeping 2002 Annual Recipes at the thrift store today...I'm thinking I need to make the lemon upside down cake (did you catch that, Alix?) for dessert...not too sweet is what I'm thinking....to heck with the apple tart I was planning...
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Old 10-11-2014, 02:22 AM   #39
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...No suggestions for desserts or salads?
I don't generally think "salad" when the weather is cooler. How about a relish tray? The old fashioned kind, no dip, just crunch veggies. Even in the summer, I'll make up a big relish platter for us to munch on instead of a salad, put it away for the next day, then chop all the last bits for a salad on the 3rd day. Celery, carrot stix, grape tomatoes, lightly raw mushrooms, pepper slices, radishes, black and green olives (with or without stuffing things) - just mix and match what you think would work.

Seriously, you think you'll have room for dessert? Actually, I just saw a recipe for an apple butter pie (like pumpkin, only with apple butter) in the current issue of Midwest Living. Here is the link if you're interested: Sister Chestermae Hayes's Apple Butter Pie | Midwest Living
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Old 10-11-2014, 05:12 AM   #40
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Addie, I'm so confused. One post seems to imply you don't like the canned soup ingredient, the next that you do. No problem here, I'm cool with whatever.

LP...You post that recipe yet?

No suggestions for desserts or salads?

Found it!

Mushrooms Gratin
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