HDTenEightyP/NetNews huggingface dataset:
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Subject: Wanted: Recipe for Maple Sugar Candy
Organization: Stanford University
Date: Fri, 9 Oct 1992 14:16:18 GMT


I'm looking for a recipe for the kind of maple candy that comes shaped like
little fancy designs or maple leaves (I have a candy mold to form the 
shapes).  There are two kind that I know of: one is just maple syrup boiled
down to sugar and molded, and the other kind is sugary-crisp on the outside 
but kind of creamy when you bite into it, and I'm pretty sure it contains
butter.  I'm particularly eager to get a recipe for this second type!

Thanks!
			. . .Alexandra
From: igb@fulcrum.co.uk (Ian G Batten)
Newsgroups: rec.food.cooking
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Date: 13 Oct 92 14:10:42 GMT
Organization: Fulcrum Communications

In article <ANDERSON.92Oct9222126@sapir.cog.jhu.edu> anderson@sapir.cog.jhu.edu (Stephen Anderson) writes:
> No. Fondue IS Swiss. This is not pedantic purism: Cheeses like Gruyere

It's an interesting discussion.  The whole Austria // Switzerland //
Southern Germany // Northern Italy area makes hard cheeses and has
various dishes that involve melting it.  Even before we get involved in
oddities like Fondue Bourginon (which is meat dipped in hot oil and is
essentially French and doesn't involve cheese at all) there are things
like Raclette which don't appear to be as strongly associated with the
Swiss.

I've had lovely Fondue derived dishes in other parts of that area than
Switzerland, and would hesitate to claim that they were bogus.  Remember
how volatile the borders have been...

ian
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 12 Oct 1992 20:13:05 -0400 
From: Ganesh Shankar <gs2k+@andrew.cmu.edu>
Subject: REQUEST:Hummus recipe

Hi,
    I've recently gotten addicted to three Middle Eastern dishes:-
hummus, tabooli salad, and baba ganooj(at least this is the way the
restaurant spells it).  I'd appreciate any recipes.

                                                Thanks,
                                                        Ganesh

Newsgroups: rec.food.cooking
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Subject: Re: Comfort Food
Organization: Oklahoma State University
Distribution: na
Date: Tue, 13 Oct 92 15:39:10 GMT

From article <1992Oct12.145208.1@scivax.stsci.edu>, by morrissey@scivax.stsci.edu:
>> 
>> What is your favourite comfort food?  Come all you people heading into
>> autumn (sorry, fall).  What are you going to console yourselves with?
>> 
> Campbell's Tomatoe soup and a grilled cheese sandwich.

Made with milk, not water, of course.
From: grant@VNET.IBM.COM ("Grant Goodes")
Newsgroups: rec.food.cooking
Subject: freezing mushrooms?
Date: 7 Oct 92 15:19:20 GMT

This has been one of my most usefull discoveries:  in most saucy dishes
(eg. spag. sauce, lasagne, etc.) frozen mushrooms are _preferable_ to
fresh.  Yes, its true.  The mushrooms undergo a consistancy change all right
-- they turn into little flavour sponges.  While normally, a mushroom that
has been simmered in a sauce for any length of time is somewhat to very
rubbery, frozen mushrooms remain tender, and seem to absorb a lot of the
moisture in the sauce.  Biting into one of these guys (especially if the
sauce is savory and spicy) results in a flavour explosion as the hot juices
errupt from inside the mushroom.

We discovered this at our house during a period when we kept getting kilos
of nearly off mushrooms for next to nothing, and couldn't possibly eat them
fast enough.  Since I had never heard of anyone freezing them, I would not
have experimented if I wasn't desparate.  And thus, history was made...

I _don't_ know if the practice is recommended from a food science point of
view.  My wife the biologist isn't worried, and we haven't died yet, so
it's probably OK, but the usual disclaimers apply.  We have noticed that
you should not freeze mushrooms that have begun to get dark and slimey, as
the decay will continue (albeit slower) in the freezer.  Otherwise, they
keep for months.  Between the stashes of mushrooms and tomatoes (for making
sauces) and the various vodkas (for making us sauced) there's barely room
in our freezer for the damned ice-cube trays.  Oh well...

grant..
Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: Comfort Food
Organization: Supercomputer Systems Division (SSD), Intel
Date: Wed, 14 Oct 1992 22:05:00 GMT

In article <1992Oct14.191002.29076@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>In article <1992Oct14.000412.16036@sqwest.wimsey.bc.ca> marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>>
>Fried egg sandwiches, too.  Haven't had one of those in ages.
>
Oh, yes. With lots of fresh ground pepper, toasted sourdough and
too much mayo...

And my mothers potatoe soup. With soda crackers spread with margarine.
-- 
Jerry Gaiser                         NO on 9
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Re: shareing kitchen chores
Organization: Mead Data Central, Dayton OH
Date: Fri, 9 Oct 1992 14:29:27 GMT
Distribution: na

In article <1992Oct8.182647.13371@cbnews.cb.att.com> amo@cbnews.cb.att.com (arlene.m.osborne) writes:
>In article <1992Oct8.170916.3086@mks.com>, kate@mks.com (Kate Parson) writes:
>> how long it takes me to prepare dinner, but 15-30 seconds before I am
>> finished I hear "Anything I can help with?"
>> 
>
>My favorite is when you've staggered back and forth from the garage
>lugging groceries and bags of dog food or something just as unwieldy
>like gallons of juice or kitty litter.  After the third trip (the
>last one, just as you are closing the third door and trying not to
>step on the cats who have assembled under your feet, and desperately
>trying not to drop the bag that is ripping, you hear "Is that the
>last of it, or do you need help??"....
>
>
>:>  happens to me all the time!
>Arlene

My darling hubby is considerably less subtle than this.  He will actually
ask, are you close enough to done yet for me to ask if you need any help?

He thinks it's cute.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: tcollins@huey.NMSU.Edu (COLLINS)
Subject: Chocolate Cake
Keywords: Chocolate  Cheeesecake
Organization: New Mexico State University
Date: Wed, 7 Oct 1992 16:58:05 GMT

	A Chocolate Cheeesecake is what Im asking for.  If you have  
some light to show me a recitpes that I, may sent my grandma a living  
desire to have.
	You may e-mail me at dante.nmsu.edu will be greatfully in  
your det.


-- NewsGrazer, a NeXTstep(tm) news reader, posting --
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0;B!Y;W5R(&1E="Y<"@I]"FYM
`
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: How many different kinds of yogurts beasts are there?
Organization: University of Toronto - EPAS
Date: Sat, 17 Oct 1992 03:01:56 GMT
Followup-To: Yop
Summary: Yogurt in Spain

I miss the yogurt in Spain. While I was doing my research there, I had
it every morning for breakfast. It was so good. They make wonderful
flavors, like mango-kiwi, strawberry-orange, mixed wood berries, apricot-
rasberry. It is far less sweet that yogurt in Canada or in the States.
Why can't we have such good yogurt here?


Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Capers?
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Thu, 15 Oct 1992 16:12:35 GMT

Capers aren't a type of fish, which I had always assumed 'cause
it SOUNDS like a type of fish.  They are pickled nasturtum (sp?)
buds.  In other words:  they's pickled baby flowers!!







Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: Turning wine into vinegar (I think someone asked)
Organization: Stanford Univ. Earth Sciences
Date: Thu, 8 Oct 1992 19:18:47 GMT

In article <1992Oct8.044254.4715@morrow.stanford.edu> aliki@nova1.stanford.edu (Alexandra Schmidt) writes:

>a good recipe addition.  You can make your own vinegar by purchasing a 
>vinegar "mother," or starter, which contains the vinegar yeast.  But these 
>are hard to find, and currently we do not know of a source for them.'
>
Vinegar mother is available from Fermentation Frenzy (a brew store) 
in Los Altos.  Probably in many other brew stores, too.  Check your 
yellow pages.

Dawn

Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Hot Gravy
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 8 Oct 92 11:39:22 CDT


My wife tried an idea that I thought was a big success.

Add about 1 tsp of ground cayene pepper to two cups of Gravy.

The zing you get will compensate for less zing in terms of salt
or msg.  I really liked it.

-David
 
Newsgroups: rec.food.cooking
From: mcgrant@rascals.stanford.edu (Michael C. Grant)
Subject: Re: REQUEST: Cranberry Muffins
Organization: Information Systems Laboratory, Stanford University
Distribution: rec
Date: 16 Oct 92 11:07:14

In article <1992Oct13.191411.20122@infonode.ingr.com>
margaret@infonode.ingr.com (Margaret Wiginton) writes:

   A friend of mine is collecting recipes for cranberry muffins, 
   particularly low-fat muffins.  I'm xeroxing some stuff from
   my cookbooks, but, of course, I had to check with you guys, 
   too!  Any recipes to share?

You know, we're read a bunch of messages about not being able to get
cranberries out of season, but are there no recipes out there that
people can share? I've been waiting with baited breath...

I would be particularly interested in a whole wheat cranberry
muffin...

Sorry I don't have one myself. If I find one I'll post it.

Mike
From: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Newsgroups: rec.food.cooking
Subject: FENNEL RECIPE
Date: 9 Oct 92 10:06:00 GMT
Reply-To: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Organization: Datamax/Satalink Connection * Ivyland, PA (215) 443-9434


    *****************************************************
    ***** Baked Fennel with Goat Cheese and Sausage *****
    *****************************************************

    Categories: Main Dish       Pork            Italian

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time: :35
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1/2      lb    sweet Italian sausages, cut into 1-inch pieces
       1 1/2    lbs   fennel bulbs, trim, cut lengthwise in 1/4" slices
       1        tsp   fresh lemon juice
       2        Tbsp  unsalted butter
       1        Tbsp  olive oil
       1/4      tsp   fennel seeds, crushed
       1/2      cup   water
       2        Tbsp  all purpose flour
       1 1/2    cups  milk
                      Freshly grated nutmeg
                      Salt and pepper
       1/4      tsp   dried tarragon
       4        oz    fresh goat cheese
       3        Tbsp  freshly grated Parmesan cheese

    DIRECTIONS  ------------------------------------------------------------

    Cook sausages in heavy large skillet over medium heat until just
    cooked through and golden brown.  Transfer to paper towel-lined plate
    using slotted spoon and drain thoroughly.

    Toss fennel with lemon juice in large bowl.  Melt 1 Tablespoon butter
    with oil in same skillet over medium heat.  Add fennel and fennel
    seeds and saute until fennel is translucent, about 3 minutes.  Add 1/2
    cup water.  Cover and simmer until fennel is just tender, about 15
    minutes.  Transfer fennel to bowl using slotted spoon; reserve cooking
    liquid.  Melt remaining 1 tablespoon butter in heavy medium saucepan
    over medium heat.  Add flour and stir 3 minutes.  Remove pan from
    heat.  Gradually whisk in milk and reserved fennel cooking liquid.
    Whisk over medium heat until sauce boils and thickens, about 5
    minutes.  Season with nutmeg, salt and pepper.  Mix in fennel and
    tarragon.  Transfer mixture to 6-cup shallow baking dish.  Top with
    sausage and dollops of goat cheese.  Sprinkle Parmesan over.  (Can be
    prepared 8 hours ahead.  Cover and refrigerate.  Let stand 1 hour at
    room temperature before baking.)

    Preheat oven to 375 degrees F.  Bake until knife pierces fennel easily
    and top is light brown, about 20 minutes.

    *** Recipe Via Compu-Chef (tm). ***
Newsgroups: rec.food.cooking
Subject: Comfort Food
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Thu, 8 Oct 1992 00:12:41 GMT
Organization: Actrix Information Exchange

It's a miserable wet day outside.  The harbour is grey.  The
surrounding hills have vanished in the mist.  And it's supposed to be spring.

Right now I feel like some comfort food.  Maybe some homemade
vegetable soup and a stack of hot buttered toast.

What is your favourite comfort food?  Come all you people heading into
autumn (sorry, fall).  What are you going to console yourselves with?

Share :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: substitute applesauce for oil 2 .....
Date: 14 Oct 92 17:31:03 GMT
Article-I.D.: ariel.3362
Organization: University of Alaska, Fairbanks

In article <1992Oct12.165410.7248@ide.com> forman@ide.com (Bonnie Forman) writes:
>>I don't know the the reason it works, but it sure does!  I have
>>recently made chocolate cake, chocolate chip cake, chocolate chiffon
>>cake and marbled bar cookes (you guessed it, we like chocolate)
>>substituting applesauce for the oil or margarine, and they've come
>>out at least as good as the originals.  Now if I could figure out
>>how to get rid of the sugar...
>>
>>Annice

>  Is it an equal substitution, i.e. 1 cup applesauce for 1 cup butter/oil?

I tried this at long last, last night, using a one to one substitution
of apple sauce for butter in my beloved chocky chip cookies. The batter
was much more moist than usual, and I cut down slightly on the sugar, since
I figured that the apple sauce contains some fructose too.

The result? Well the raw batter wasn't as yummy as usual (my husband 
particularly likes that part). The baking was a little odd, since the 
uneven mounds I dollop on the tray normally spread and smooth out,
whereas these stayed basically in the shape I put them. The end result
though, was not too bad at all. It was somewhat reminiscent of fat free
things I've bought (like Entenmann's, perhaps), very moist and no
trace of apple flavour. It did have that lack of "body" (for want of
a better word) that fat content usually imparts. But on the whole,
I was quite pleased with the experiment.

Thanks for the suggestion, everybody.
Manda.
manda@iias.images.alaska.edu
It's been lovely, but I have to scream now....
From: judson@watserv.ucr.edu (Michael Judson)
Newsgroups: rec.food.cooking
Subject: meatloaf anyone?
Date: 16 Oct 92 03:05:50 GMT

Why does meatloaf get such a bad rap?

--
"I drank what?" -- Socrates

judson@watserv.ucr.edu
Newsgroups: rec.food.cooking
Subject: Re: What is this I have?
From: sagi@md2.huji.ac.il (COOPER SAGI 6767)
Date: 14 Oct 1992 17:32 +0200
Distribution: world
Organization: The Hebrew University of Jerusalem
News-Software: VAX/VMS VNEWS 1.41    Lines: 13

In article <1992Oct13.170635.1854@epas.toronto.edu>, dschlow@epas.utoronto.ca
 (Deborah Schlow) writes...
>... I am addicted to za'atar.
>... I'd be very grateful for any recipes using za'atar.

I'm sorry, but I don't know that chicken recipe you're talking about but:
* Sour cream cheese together with Za'tar and olive oil.
* Raw, white, onion rings sprinkled with olive oil and za'tar.
* Fish. improvise.

Sumak, the purple thing mentioned earlier here can also be used in this
way.
Sagi.
From: nebbe@disuns2.epfl.ch (Robb Nebbe)
Newsgroups: rec.food.cooking
Subject: FROMAGE BLANC AND QUARK
Date: 9 Oct 92 10:43:30 GMT
Organization: Ecole Polytechnique Federale de Lausanne

fromage blanc and quark are more or less the same thing: newborn cheese.Like ricotta..
Both are made by taking milk, adding the cheese-starter (ferment) and then press all the liquid out (exactly like you start cheese).The major difference is that fromage blanc is made of whole milk, and sometimes even blended with cream, where quark has much less fat...
What I used when I was in the states (because I was too lazy to make my own) was blended cottage cheese, with cream added to it if needed.
Newsgroups: rec.food.cooking
From: susan@fwi.uva.nl (Susan M. Uskudarli)
Subject: REQUEST: Healthy Muffins
Originator: susan@drum.fwi.uva.nl
Organization: FWI, University of Amsterdam
Date: Tue, 13 Oct 1992 17:19:35 GMT


Hi all,

I am badly in need of some recipes for some yummy and low-fat
muffins. Any help to put me out of my misery would be appreciated :)

thanks in advance,

susan
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Newsgroups: rec.food.cooking
Subject: Ceasar's Salad
Date: 16 Oct 92 14:52:49 GMT
Article-I.D.: ringer.1992Oct16.145249.28624
Organization: University of Texas at San Antonio

I would like to know what a Ceasar's Salad consists of.  I had one yesterday
that was delicious but wasn't sure what was on it.  I think I was eating
lettuce, crutons and parmasean (sp?) cheese but wasn't sure.  Does it have
a salad dressing or is it just the cheese?

Thanks.

Jan
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: spice mill
Organization: The Ohio State University
Date: Wed, 14 Oct 1992 13:05:18 GMT

One of my favorite kitchen/cookware/gadget stores is in Boston.  It's
called Kitchen Arts, located at 161 Newbury St., Boston, MA.  Phone (617)
266-8701.  (Thanks to a net person I was able to get their address a
few months ago)

Give them a call with your question about spice mills.  They do sell the
Turkish coffee grinder that the Frugal diarrheamouth uses for grinding
pepper.

You might consider a Braun coffee grinder.  I use mine for grinding spices,
grinding coffee, herbs, etc.  It'll grind to a fine powder if you leave it
on long enough.

Arnie
From: oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Flower garnishes
Date: 13 Oct 1992 15:57:38 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: dougfir.cs.berkeley.edu

I've been trying to experiment a little more with food presentation
ideas, and I'm curious about using flowers as a garnish and a flavoring.  
I know about some of the basics, like nasturtiums (peppery flavor) and 
marigolds, and have poked through the Joy of Cooking for some info.  
I'd like to hear any suggestions for other, more unusual types of flowers
that you have tried.  Do you:
a) intend them to be eaten, for a special flavor
b) not care if they are eaten because they don't taste of anything
c) intend them to be discarded (but hopefully they aren't poisonous!)

Also, suggestions for good books to read on the subject would be much
appreciated.

Thanks!
- Oliver

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: provenance of Frangos
Date: Wed, 14 Oct 1992 03:52:10 -0500

  KW> From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)

  KW> I've always associated those Frango chocolates with Marshall Field's
  KW> in Chicago, but now I hear rumors they originated in Seattle.
  KW> 
  KW> Does anyone have a definitive answer to this mystery?

Definitive, but I can't place my hand on the book.  It's a whole book about
mail-order eating.  Frangoes started off at the Frederick & Nelson Company,
in the Seattle area.  They were then called Francoes.  During WW-II, they
became
"Frangoes," for what I hope is an obvious reason.  Marshall Field's bought the
recipe, and owns it, and licenses the manufacture back to Frederick & Nelson.
 
When F&N was about to go out of business (a process that has probably been
completed by now), the one thing in the store that was not being discounted was
the HUGE stacks of Frangoes.  The cans say, quite specifically, that they are
produced under license from Marshall Field's.
 
I think they're hugely overrated.  They're okay, but Hershey's bittersweet 
chocolate chips are a lot better -- and a LOT cheaper.
From: leighann@alpine.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Salsa Recipes
Keywords: salsa
Date: 9 Oct 92 22:51:57 GMT
Organization: Sybase, Inc., Emeryville, CA

TOMATILLO SALSA

1 lb fresh tomatillos, husked, washed, and cut in eighths 
	(halve each one, quarter each half)
1 lg bunch cilantro
1 coarse-chopped onion
as much garlic as you like (I like lots)
jalapenos/serranos to taste and tolerance

Throw the cilantro and the garlic into a food processor, and process
until chopped fine.  Add the tomatillos, onion and peppers and process
to the sort of consistency you like.  I like my salsa chunky.  Sometimes
I add ground cumin to this salsa in addition -- about 1t.


Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: stand mixers
Date: Wed, 14 Oct 1992 03:37:02 -0500

  FH> From: jfh@duke.cs.duke.edu (Fran Heidlage)

  FH> 	There was a discussion here a few weeks ago about mixers.  Naturally,
  FH> 	although I read them quickly, I didn't save any of the articles.  Of
  FH> 	course, this past week, I got interested in mixers and started
  FH> looking 	around.  Several of the local discount stores carry several
  FH> models in 	the Kitchen Aid line.  Rose Beranbaum, in _The Cake Bible_,
  FH> recommends 	the K5 model.  I'm not at all sure I need that capacity
  FH> --- in fact, 	I wonder how well the mixer handles moderate quantities
  FH> of ingredients 	in such a large bowl (5 quarts, I believe).

The KitchenAid K5SS will whip a single egg white, fairly well.  I did it once,
just to see if ther advertising was right.

  FH> 	In fact, I wonder if a good GE or Sunbeam stand mixer wouldn't meet
  FH> my 	needs satisfactorily.  I love to cook, but usually have time to
  FH> bake 	only about once a week or so.

Dunno.  I have the K5SS and LOVE it.  One (not mine) has been in my family for
roughly twenty years, and still works perfectly, no service ever needed.
From: sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney)
Newsgroups: rec.food.cooking
Subject: Soup
Keywords: fast, easy, low-fat
Date: 14 Oct 92 17:28:46 GMT

I'd love to be able to have soup & salad for dinner on week-day evenings
*without* planning ahead. In other words, I'd like some soup recipes
that I can start at 6:00 and eat at 7:00 or 7:30.

I'm trying to watch calories (isn't everybody?) so cream soups aren't
generally possible -- unless they use non-fat milk or something. Also,
both my husband and I have borderline high blood pressure so I cook
without salt. This eliminates ALL canned soups or canned soup mixes.

I make my own beef and chicken stock without salt, so I generally have
a pretty good supply of that stuff on hand. But the soups I love --
onion, minestrone, etc. -- generally take hours to cook.

Any ideas?

Peggy Sweeney