Aah, stovies! You win already.
Campbells soups were a godsend, because if you only add half the water recommended on the instructions most of them make great sauces.. Buy some already cooked chicken from the local fast food place, take the skin off and cover in Campbells soup. If in doubt, you can't go wrong with Cream of Mushroom
Campbells soups also make great dips, much better than the salsa rubbish you buy in jars. I was doing this in the early 80s long before it became a craze to use Campbells soup.
Campbells soups were a godsend, because if you only add half the water recommended on the instructions most of them make great sauces.. Buy some already cooked chicken from the local fast food place, take the skin off and cover in Campbells soup. If in doubt, you can't go wrong with Cream of Mushroom
Campbells soups also make great dips, much better than the salsa rubbish you buy in jars. I was doing this in the early 80s long before it became a craze to use Campbells soup.
My children's favourite meal was left over roast chicken, Campbells mushroom soup (NO WATER!) and a chopped up hard-boiled egg, all put in JusRoll pastry and baked in the oven. Delicious with a pile of home-made chips. I started making this in 1971.
Come to think of it, I was using Campbells soups even before they were invented. In fact I was using them in the womb. Before I was born, even.
My ancestors used Campbells soups in dinosaur times.
Here is a simple menu for those days when one is in a rush...1st Course - Appetizer
Mushroom-Leek Brandy Tartlets
~
2nd Course - Salad
Arugula Salad
served in a martini glass with a breadstick swizzle
a sliced pear on the rim of the glass topped with shaved Asiago cheese
~
3rd Course - Soup
Cream of Red Bell Pepper Soup
a zesty flavorful colorful creamy red bell pepper soup
topped with shredded Parmesan cheese
~
4th Course - Sorbet
Lemon Sorbet
an easy to make refreshing, elegant palate cleanser sorbet
~
5th Course - Main Entree
Veal Scaloppini
served over a delicious Shiitake Mushroom Cream Sauce
garnished with a
Green Onion Brush
Small Red Potatoes
carved into mushroom shapes and tossed in butter
Zucchini Flower Garnish
A small chilled Watermelon Ball garnish
~
6th Course - Dessert
Chocolate Mousse Timbale
served over a dense decadentFlourless Chocolate Cake Round
garnished with Raspberry Sauce
Bittersweet Chocolate Sticks
Spun Sugar Spiral
Fresh Mint Sprig
~
7th Course - Lattes
served with a
Rosemary Cashew Biscotti
~
Calypso - I just did that for a joke - there is no way I would go to all that trouble - especially with two teenage boys who would just cover the lot in ketchup anyway.
Here is a like to the page: http://www.finedinings.com/menuideasvealscaloppini.htm
Calypso - I just did that for a joke - there is no way I would go to all that trouble - especially with two teenage boys who would just cover the lot in ketchup anyway.
Here is a like to the page: http://www.finedinings.com/menuideasvealscaloppini.htm
You just blown your cover they all thought that was your own menu.
Funny you women where all asking for recipes.
*sigh* Tinned tomatoes are not compulsory in spag bol. ::)
*sigh* Tinned tomatoes are not compulsory in spag bol. ::)
I beg to differ. ::)
I don't use tinned tomatoes in my bolognaise, just oil, sugar, chopped onions, minced beef and tomatoe puree.
I don't use tinned tomatoes in my bolognaise, just oil, sugar, chopped onions, minced beef and tomatoe puree.
Non, non, non, non, non, non, non, NON!
Spag Bol is diced onion, chopped pepper (x3 red, green and yellow), mushrooms quartered or halved depending on size, tomato puree (loads), pesto (loads), 2 tins of chopped tomatoes with herbs, crushed garlic (3 segments), veggie mince (for the lady of the house, but we all like it), a squirt of tomato ketchup (the secret ingredient), and four Oxo cubes made into paste with a little boiling water (2 veg, 2 beef - the lady of the house doesn't seem to mind beef Oxo cubes - I don't argue about it any more). Feeds eight, or four people for two days.
SUGAR? :-X
How do you think they stop the noodles going soggy in Chicken Noodle?
How do you think they stop the noodles going soggy in Chicken Noodle?
But Vulture we are talking months and months in liquid here. I just don't understand it at all.
But Vulture we are talking months and months in liquid here. I just don't understand it at all.
OK. The truth is, they're not really noodles, they're lengths of four-ply wool!
But Vulture we are talking months and months in liquid here. I just don't understand it at all.
OK. The truth is, they're not really noodles, they're lengths of four-ply wool!
I don't know much about knitting. You girls are going to have to fill me in. ::)
And darning
And darning
Depends on the thickness of the socks.And darning
Don't be silly, Peter. You can't darn with 4-ply wool!
I don't know much about knitting. You girls are going to have to fill me in.