Subj : Re: Chicken Salad
To   : Dale Shipp
From : Dave Drum
Date : Wed Jul 05 2023 07:28:21

-=> Dale Shipp wrote to Dave Drum <=-

 DD> Rather like moving in to a new home. It takes a while to get
 DD> everything situated the way you want it.

 DS> Tell me about it.  We have been in our retirement apartment for just
 DS> over three years.  There are still things that we believe shipped to
 DS> here, but we still have not found them.  Other things seem to float
 DS> from one place to another, which also means that they are hard to find
 DS> when needed.

Best way to finds things that have "gone walkabout" is to buy a new one.
than the lost piece will appear, as if by magic. And nearly every time
it works.

I have habitua; places where I set things that I use a lot. if I leave
that thing in a different spot it can cause anxiety. I've finally got
my room-mate trained to put my things back where he found them. Now,
if I could just cure this pack-rat tendencies.  Bv)=

I know you don't use a cell phone much (or didn't). I'm not as bad as
a teenager but the cell phone is part of my essential equipment. If it
gets misplaced, or falls out of its pocket in my trousers I sometimes
have to resort to calling it from my land-line phone and listen for thw
ring tone.  Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Outback Steakhouse Walkabout Soup
 Categories: Poultry, Vegetables, Dairy, Cheese
      Yield: 4 servings
 
      6 tb Butter; divided use
      2 c  Thin sliced sweet yellow
           - onions
 14 1/2 oz Chicken broth
      2    Cubes chicken bouillon
    1/4 ts Fresh ground black pepper
    1/2 ts Salt; divided use
      3 tb A-P flour
  1 1/2 c  Whole milk
    1/4 c  Velveeta cheese
           Shredded Cheddar cheese;
           - garnish
           Dark Russian bread; to
           - serve
 
  Place 3 tablespoons of butter and the onions in a
  2-quart saucepan and cook over medium-low heat, stirring
  frequently, until the onions are soft and translucent
  but have not browned. Add the chicken broth, bouillon
  cubes, pepper, and 1/4 teaspoon of salt and stir until
  heated through.
  
  Melt 3 tablespoons of butter in a 1-quart saucepan over
  medium heat. Add the flour and cook until it thickens
  and comes away from the sides of the saucepan. Add the
  milk a little at a time, stirring constantly. Then add
  1/4 teaspoon of salt. Keep stirring to prevent any lumps
  from forming as the mixture thickens to the consistency
  of thick pudding. Remove from the heat and set aside
  until ready to use.
  
  Transfer the contents of the smaller saucepan to the
  larger saucepan along with the Velveeta cheese. Simmer
  on medium-low heat, stirring constantly, until the
  cheese melts and all the ingredients are blended. Turn
  the temperature to warm and cook for an additional 30 to
  45 minutes.
  
  Serve with a garnish of shredded cheddar cheese and a
  few slices of warm, dark Russian bread
  
  Author: Stephanie Manley
  
  RECIPE FROM: https://copykat.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My favourite brand of beer is "Free" and the second favourite "Cold".

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