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| Poultry Chicken and turkey entree recipes |
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gee jp - skillet casseroles are so good - and I'm not one who measures and I also tend to make too much - which can be a good thing - it can be frozen in a foil pouch or in a foil tin and then placed ont he grill to re-heat - sometimes it's nice to have a timesaver like that on hand
Is there any way you can use this recipe for creamed soup mix - with possible substitutions of low-sodium bouillon, etc.? 2 c. instant non-fat dry milk 2 tbsp. onion flakes 1 tsp. basil and thyme 1/4 c. chicken bouillon 3/4 c. cornstarch 1/2 tsp. pepper To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup. Makes 3 cups or 9 cans soups. Mix thoroughly and store in cool dry place. Mix up a "can" of that and pour over 8 oz. egg noodles (or equivalent) and add any fresh veggies you want. ???? |
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also - can you adapt this for your own Kitchen bouquet?
1/2 C. brown sugar 2 C. water Put brown sugar in a pan on low heat and let it burn or parch, slowly stirring all the time. When it turns a dark brown, add water, stirring well. Store in glass bottle or small jar. Adds color & Thickens gravy. |
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Yes Rick I have a cast iron dutch oven with lid but it would make a LOT of casserole.
Mama, was that 1/4 cup of chicken bouillon dry? My sodium free chicken bouilon only come in 2.6 oz jars or 1 tsp packets. If that is 1/4 cup liquid we may have a go since 1 tsp is used to make 1 cup broth. I was thinking of just using flour (like of Ricks post) or cornstarch to thicken 1 or 2 cups broth before adding everything else and baking it. |
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That I will Mama. I should have known it was for a big batch when I saw "2 cups dried milk".
BTW if you want some inspiration for Louisiana "Cajun" cooking go to the chatter part of this forum for "Amazing Grace" in Cajun French. |
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