Text 2123, 75 rader
Skriven 2008-02-10 00:11:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Dads
================
 -=> On 02-08-08  23:06,  Jim Weller <=-
 -=> spoke to Carol Shenkenberger about Re: Dads <=-

 JW> At our house I do 90% of the shopping. I'm more patient reading
 JW> labels and calculating unit prices.
 
   Our stores post unit prices.   What we have to be careful of is
   making sure that the item we are buying corresponds to the label on
   the shelf underneath it.  Sometimes those labels get moved around and
   sit in front of things they don't match.

 CS> I tend to try to keep
 CS> him from shopping alone as he gets pretty expensive fast <g>.

  :-}}

 JW> I also follow the list and don't succumb to impulse shopping.

   I usually go with Gail.   When I do go alone, I've been known to come
   home with some things not on the list:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamy Sweet Potato Soup (Lacto)
 Categories: Soup, Potato, Prodigy, Dec.
      Yield: 16 servings
 
      8 c  Water
      2 ts Thyme leaves
      3 c  Diced onions
  2 1/2 lb Yams
      2 c  Celery; thinly sliced
      2 c  Russet potatoes; chopped
      1 c  Carrots; 1/4" rounds
      2 ts Dried basil
      1 ts Dried tarragon
     10 oz Frozen peas
           - thawed under hot water
      2 tb Parsley; minced fresh
      1 c  Nonfat sour cream
    1/2 c  Evaporated skim milk
      2 ts Spike
      2 ts Salt
      2 tb Dried chives
 
  A fat free hearty creamy & sweet soup that was altered
  to nonfat from the original cookbook * 6 cups diced
  and 2 cups cut into 1/4" thick half circles. Bring to
  a boil water thyme bay leaves onions & diced yams.
  Lower heat to medium & cook covered about 30 min until
  potatoes begin to break apart and form a broth.  Add
  celery russet potato & carrots continue cooking 10
  min. Add half circle yams basil and tarragon. Lower
  heat and simmer covered until carrots and yam pieces
  are tender about 10-15 min. Add peas & parsley and
  simmer 5 min.  Turn burner to lowest heat. Blend sour
  cream and milk together in a blender container and add
  to soup along with the spike salt & chives. Heat
  gently stirring often until soup is hot but not
  boiling.  Adjust seasonings to taste. Nutrition (per
  serving): 152 calories  Total Fat  0 g (3% of
  calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP
  COOKBOOK, Page(s): 68 :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue
  Smith.
 
MMMMM


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