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Japher
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Ook! Ook! Ack! Ack! Ack!
Jun 2002
time: 05:35
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We were out of cream of mushroom and cream of chicken soup last week, and we put them on the list. These ingredients aren't something you buy every now and then, when you are out, you stock up on them when they are on sale. Well, Safeway had them on sale the other day so I bought 10 of each for like $5 bucks or something. Unfortunately, so did wifey, and it ain't like we should bother taking them back as they never go bad. However, we don't have a lot of room for cans of soup (we ain't mormon, huh Tass?).
Thus, while I want brats for dinner I feel I need to use some of these soups. I am making green bean casserole which uses cream of mushroom, and I will be making this:
· 1 3/4 c cubed cooked chicken
· 1 1/4 c shredded cheddar cheese
· 1 8 oz can crescent rolls
· 1 10 1/2 oz can cream of chicken soup
· 1/2 c milk
In a small bowl combine chicken and 3/4 c cheese.
Separate and spread out crescents.
Place about 2 Tbs chicken mixture in each crescent and roll up sealing all sides.
In medium saucepan combine soup, milk and cheese. Heat until cheese melts.
Pour half soup mixture into ungreased 8 inch square dish. (Reserve remaining sauce to pour over after done)
Arrange crescents over hot soup mixture.
Bake 375° for 20-25 minutes or until golden brown
for the main course. It's really good and really easy.
For this thread post your quick and simple casseroles or one dish meals... Preferably using cream of mushroom or cream of chicken soup (though they don't really need to).
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chegitz guevara
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Ft. Lauderdale, FL Communist Party of Apolyton
Jun 2000
time: 00:35
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10 grahm crackers
6.5 tablespoons butter, melted
1/4 cup sugar
8 egg yolks
2 14 oz cans condensed milk
1 cup key lime juice* (key limes are the little ones, and are much tarter than the normal sized Persian lime)
preheat oven to 350F
Powder the grahm crackers and mix with the sugar and melted butter until completely saturated. Put the mix in pie dish and press on sides and bottom of dish. Next either bake the crust for five minutes or refridgerate for one hour.
In a mixing bowl, beat the egg yolks until bright creamy yellow. Add condensed milk and mix thoroughly. Add cup of key lime juice. Mix thoroughly. Pour into pie shell and bake.
This recipe will make two smaller pies if you use the tiny aluminum tins or one large pie if you have a real pie dish. Baking time varies depending on size. 15 mintes for the small, 25 for the large.
Serve with whipped cream.
Now, for genuine key lime pie, you need to use a shortbread crust and merange instead of whipped cream, but frankly the recipe I gave you tastes much better.
Some recipies also call for using key lime zest. Don't do it. key lime zest is extremely bitter. I ruined a pair of pies that way.
*You can squeeze your own key lime juice, but unless you have a mechanical squeezer, I highly recommend against it. The damn things are tiny, and you will wear out your arm reeming them otherwise. You might be able to buy key lime juice outside Florida, but you can get it online.
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Capt Dizle
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OMG, thank you guys for this thread. I need this, in 47 years I think I spent a total of maybe six months NOT living with a woman (either Mom, a girlfriend or my soon to be (thank God) ex-wife) until my separation last June and in the last 15 months I have lost 65 lbs. I hope you guys will keep posting recipes cause my life may well depend on it. Can I ask questions?
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31-03-2005 05:57
ACK!
Turned off to seafood when I was given fried squid didnt know what it was , and it tasted horrible.
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