Subj : Ravioli
To   : Dave Drum
From : Ruth Haffly
Date : Mon May 27 2024 13:54:05

Hi Dave,


DD> Or beef consomme .... PPBBBBTTTT!

RH> That's used as an ingredient, not a stand alone course in this
RH> household.

DD> I do it both ways. And as a dipper for French Dip sandwiches (if I
DD> grab the consomme insteadof the broth).

I keep soup base (both chicken and beef flavors) on hand. Wegman's sells
kimmelweck rolls so every so often we'll buy some rolls and sliced roast
beef. Heat some beef base and water, dip beef in that to heat slightly,
put on (sliced) rolls and add more juice if desired. Easy meal, add
chips, salad, or other side of choice.


RH> I only count two courses--broth with noodles, then meat and vegetables.
RH> It does look good, no matter how you count it tho.

DD> Good catch. I'd not noticed that and I've read (and cooked) that
DD> recipe several ties.

RH> My first reading it, it seemed a bit off so I re-read it slower and
RH> only counted 2 courses. Somebody can't count or add. (G)

DD> Well, maybe math isn't her first language.  Bv)=  She do have some
DD> good (and authentic) recipes, though. And some not so authentic - to
DD> wit:

RH> Authentic can vary a lot, even from cook to cook within the same
RH> country.

DD> All of June's recipes that I have tried have been good. Even if her
DD> subject sometimes disagrees with her predicate.

Was English her first language?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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