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Old 09-20-2013, 06:29 PM   #21
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Tuna sandwiches. The plainer the better. Tuna, mayo, bread. Now, if it's for lunch, then other stuff can be added, but for comfort, simple.

PB & J.

Cold boxed cereals-- Wheaties, wheat chex, rice krispies. I seldom buy this.
A deli and cafe in the village does a tinned tuna and wasabi sandwich on home made bread with pickled ginger on the side. I didn't think tinned tuna could be to die for but this was delicious.
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Old 09-20-2013, 07:04 PM   #22
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On a bad day I will 1) open a can Campbell's of cream of mushroom soup, 2) mix with an equal amount of milk in a 1 1/2 quart Corningware French White round casserole, 3) cover and microwave on half-power, giving it a stir-and-taste until it's hot, and 4) taking it out of the microwave with a kitchen towel, sitting down and putting in on my lap, and go to it until the dish is empty. Never fails to work.

When I was a kid my Mom would make a Polish milk & dumpling soup. Finally found a recipe online for Zacierki and I'll probably make it this winter.
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Old 09-20-2013, 07:22 PM   #23
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On a bad day I will 1) open a can Campbell's of cream of mushroom soup, 2) mix with an equal amount of milk in a 1 1/2 quart Corningware French White round casserole, 3) cover and microwave on half-power, giving it a stir-and-taste until it's hot, and 4) taking it out of the microwave with a kitchen towel, sitting down and putting in on my lap, and go to it until the dish is empty. Never fails to work.

When I was a kid my Mom would make a Polish milk & dumpling soup. Finally found a recipe online for Zacierki and I'll probably make it this winter.
Mmm. I do that too, CG. Cream of mushroom, milk, with a can of extra mushrooms. And lots of crackers.
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Old 09-20-2013, 07:30 PM   #24
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Mmm. I do that too, CG. Cream of mushroom, milk, with a can of extra mushrooms. And lots of crackers.
It is good with the can of mushrooms and no milk over some biscuits, rice or mashed potatoes!

A splash of sherry and a dash of cayenne doesn't hurt it any!
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Old 09-20-2013, 08:12 PM   #25
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That sounds really good! Hmm, I have tuna salad....

No....must....resist....the chips.....
Well, you could put plain Ruffles and add your own sour cream and onion or chives.
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Old 09-20-2013, 08:14 PM   #26
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After our Solstice party, leftover trifle is very comforting. I make extra so I'm sure there will be some "left over".
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Old 09-20-2013, 08:37 PM   #27
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It is good with the can of mushrooms and no milk over some biscuits, rice or mashed potatoes!

A splash of sherry and a dash of cayenne doesn't hurt it any!
Must that sherry be added to the soup Aunt Bea? Better yet, a splash in the soup and a bigger splash into my mouth! Thanks for the hint.
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Old 09-20-2013, 08:47 PM   #28
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Must that sherry be added to the soup Aunt Bea? Better yet, a splash in the soup and a bigger splash into my mouth! Thanks for the hint.
The cook should always test the cooking wine by tasting it. It should be good enough for the cook to enjoy while cooking. Sherry is a fortified wine, so the rule applies.
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Old 09-21-2013, 01:54 PM   #29
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On a bad day I will 1) open a can Campbell's of cream of mushroom soup, 2) mix with an equal amount of milk in a 1 1/2 quart Corningware French White round casserole, 3) cover and microwave on half-power, giving it a stir-and-taste until it's hot, and 4) taking it out of the microwave with a kitchen towel, sitting down and putting in on my lap, and go to it until the dish is empty. Never fails to work.

When I was a kid my Mom would make a Polish milk & dumpling soup. Finally found a recipe online for Zacierki and I'll probably make it this winter.
Heinz Cream of Tomato soup does it for me.
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Old 09-21-2013, 01:57 PM   #30
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The cook should always test the cooking wine by tasting it. It should be good enough for the cook to enjoy while cooking. Sherry is a fortified wine, so the rule applies.
That reminds me of a mug I was once given with the slogan "I like to cook with wine - and I sometimes put it in the food"
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