Subj : Re: Chicken Salad
To : Dale Shipp
From : Dave Drum
Date : Wed Jul 05 2023 07:28:21
-=> Dale Shipp wrote to Dave Drum <=-
DD> Rather like moving in to a new home. It takes a while to get
DD> everything situated the way you want it.
DS> Tell me about it. We have been in our retirement apartment for just
DS> over three years. There are still things that we believe shipped to
DS> here, but we still have not found them. Other things seem to float
DS> from one place to another, which also means that they are hard to find
DS> when needed.
Best way to finds things that have "gone walkabout" is to buy a new one.
than the lost piece will appear, as if by magic. And nearly every time
it works.
I have habitua; places where I set things that I use a lot. if I leave
that thing in a different spot it can cause anxiety. I've finally got
my room-mate trained to put my things back where he found them. Now,
if I could just cure this pack-rat tendencies. Bv)=
I know you don't use a cell phone much (or didn't). I'm not as bad as
a teenager but the cell phone is part of my essential equipment. If it
gets misplaced, or falls out of its pocket in my trousers I sometimes
have to resort to calling it from my land-line phone and listen for thw
ring tone. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Outback Steakhouse Walkabout Soup
Categories: Poultry, Vegetables, Dairy, Cheese
Yield: 4 servings
6 tb Butter; divided use
2 c Thin sliced sweet yellow
- onions
14 1/2 oz Chicken broth
2 Cubes chicken bouillon
1/4 ts Fresh ground black pepper
1/2 ts Salt; divided use
3 tb A-P flour
1 1/2 c Whole milk
1/4 c Velveeta cheese
Shredded Cheddar cheese;
- garnish
Dark Russian bread; to
- serve
Place 3 tablespoons of butter and the onions in a
2-quart saucepan and cook over medium-low heat, stirring
frequently, until the onions are soft and translucent
but have not browned. Add the chicken broth, bouillon
cubes, pepper, and 1/4 teaspoon of salt and stir until
heated through.
Melt 3 tablespoons of butter in a 1-quart saucepan over
medium heat. Add the flour and cook until it thickens
and comes away from the sides of the saucepan. Add the
milk a little at a time, stirring constantly. Then add
1/4 teaspoon of salt. Keep stirring to prevent any lumps
from forming as the mixture thickens to the consistency
of thick pudding. Remove from the heat and set aside
until ready to use.
Transfer the contents of the smaller saucepan to the
larger saucepan along with the Velveeta cheese. Simmer
on medium-low heat, stirring constantly, until the
cheese melts and all the ingredients are blended. Turn
the temperature to warm and cook for an additional 30 to
45 minutes.
Serve with a garnish of shredded cheddar cheese and a
few slices of warm, dark Russian bread
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
MMMMM
... My favourite brand of beer is "Free" and the second favourite "Cold".
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