Originally posted by Grampy BobbyOK - here we go. It took a while to dig it out and its getting pretty unreadable but I think its complete. It's rather gloopy and best eaten with hot buttered soldiers.
Please give with the goodies, Skeets. And thanks in advance.
You'll need : 25g butter ( thats 1oz for the imperialists), medium diced onion, 250g ( 1/2lb ) of spuds - peeled & sliced, 25g flour, tablespoon of white wine, 275ml ( about 1/2 a pint ) of full cream milk - not that reduced fat rubbish, 450g sweetcorn - well drained if its from a can and if you prefer the creamed corn then you only need about 1/4 pint of the milk, 75g ( 3oz) grated cheese ( we found the Colby blend to be the best here ), couple of chopped sage leaves and finally 400ml ( 3/4 pint) of double cream !
Melt the butter, mix in the onion and butter and soften but NOT colour. Sift in the flour to absorb the fat and add the wine - stir until the roux is smooth with no lumps. Stir the milk in gradually and bring to a quiet boil then turn down immediately to a simmer. Dont burn this or its ruined. Add the sweetcorn, cheese, sage and cream and simmer-stir until cheese melts and the soup is gluggy. Thin with milk if you require it a bit less thick. Serve in hot bowls, season with black pepper ( no salt - there's enough in the butter and cream ) and dip and suck on those buttered soldiers. Thats it - enjoy.
skeets
1 edit
Originally posted by skeeterThank you, Skeets. Plan to prepare corn chowdah this weekend. Mid-paragraph fair warning... I'm going to the veritable well twice within the same day. Would your family archives also possibly yield a proven/tasty asparagus soup recipe?
OK - here we go. It took a while to dig it out and its getting pretty unreadable but I think its complete. It's rather gloopy and best eaten with hot buttered soldiers.
You'll need : 25g butter ( thats 1oz for the imperialists), medium diced onion, 250g ( 1/2lb ) of spuds - peeled & sliced, 25g flour, tablespoon of white wine, 275ml ( about 1/2 a pi e butter and cream ) and dip and suck on those buttered soldiers. Thats it - enjoy.
skeets
Geographically distant friend recently emailed: "My Mom had been taking the full-stalk canned style asparagus that she pureed and she took 4 tablespoons in the morning and 4 tablespoons later in the day. She did this for over a month. She is on chemo pills for Stage 3 lung cancer in the pleural area and her cancer cell count went from 386 down to 125 as of this past week. Her oncologist said she does not need to see him for 3 months..." Piqued my interest on dietary/health principles.
....................................................................................................
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Directions
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
Heart healthy vegan style
Originally posted by Grampy BobbyIt's a very old recipe binding, passed down and not standing the test of time very well. I'll have squiz and get back.
Thank you, Skeets. Plan to prepare corn chowdah this weekend. Mid-paragraph fair warning... I'm going to the veritable well twice within the same day. Would your family archives also possibly yield a proven/tasty asparagus soup recipe?
Geographically distant friend recently emailed: "My Mom had been taking the full-stalk canned style asparagus that s ...[text shortened]... .............................................................................................
skeets
Originally posted by ChessPraxisGRACIAS, SEÑOR.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Directions
Heat oil in ...[text shortened]... irring constantly, until chowder thickens, about 15 to 20 minutes.
Heart healthy vegan style
1 edit
Originally posted by PhlabibitOriginally posted by Grampy Bobby
You talked too much too?
Remember my father saying, "What you do is important, son,
almost as much so as what you restrain yourself from doing."
................................................................
Yes, Phil, at times. Any memorable advice or counsel from your Dad?
...........................................................................
Originally posted by Grampy BobbyThe main thing in life is to love and please yourself, because you are not going to please everyone. Live by the way you wish to live, long as it is within the law.
Originally posted by Grampy Bobby
Remember my father saying, "What you do is important, son,
almost as much so as what you restrain yourself from doing."
................................................................
Yes, Phil, at times. Any memorable advice or counsel from your Dad?
...........................................................................
