Subj : Re: Spicy Tomato Soup
To   : Dave Drum
From : Sean Dennis
Date : Fri Feb 24 2023 14:36:28

-=> Dave Drum wrote to Sean Dennis <=-

 DD> I found an on-line Scrabble https://www.pogo.com/games/scrabble/play
 DD> which, once you sign up gives access to "all EA games" (as if!)

That's great!  Maybe I can talk one of my fellowe door authors into
rewriting Scrabble...
  
 DD> Yesterday was 55F. Currently it's 19F warming all the way to
 DD> (predicted) 35F then back to the mid 50s by Sunday. Soon be bikini
 DD> weather.

It's 63F and overcast today.  Supposed to rain all week.  But in the 60s and
sunny next week.  Gotta love this time of year. 

 DD> I'll rag on him via e-mail. I'm part of an informal e-mail list with
 DD> the Aussies and Nanook of Yellowknife who thinks the echo is lame. (His
 DD> loss)

I took his email to me as if it was my fault as moderator...which is fine. 
As you said, his loss.

Since it's pretty cool outside today:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New Brunswick Barley Soup
 Categories: Soups, Diabetic, Ceideburg, Turkey, Chicken
      Yield: 6 Servings
 
           Stephen Ceideburg
  2 1/2 lb To 3 pounds chicken or
           -turkey parts
      2 qt Water
    1/2 c  Pearl barley, uncooked
      1 md Onion, chopped
      2 ts Poultry seasoning
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Paprika
      1    Bay leaf
      1 c  Sliced carrots
    1/2 c  Chopped celery
    1/2 lb Mushrooms, sliced (2 1/2
           -cups)
     10 oz Frozen peas
      2 tb Snipped fresh parsley
 
  Combine chicken, water, barley, onion, poultry seasoning, salt,
  pepper, paprika and bay leaf in large kettle or Dutch oven. Bring
  boil. Cover, reduce heat and simmer until chicken is tender, about
  minutes. Remove chicken from broth. Cool chicken; remove meat from
  bones and dice. Add carrots, celery and mushrooms to broth. Cover;
  simmer 20 minutes, stirring occasionally. Return diced chicken to
  soup mixture with peas and parsley; cook until heated through.
  
  Per serving (based on 8 servings): 206 calories (43 percent from
  protein, 35 percent from carbohydrate, 22 percent from fat), grams
  protein, 18 grams carbohydrate, 5 grams fat, 57 milligrams
  cholesterol, 410 milligrams sodium.
  
  Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.
  
  From the Oregonian's FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg From: Ghislaine Dumont Date: 17 May 97
  Home Cooking

-- Sean


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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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