Campbell's Soup Rant (angry vanity)

Me | Jan1, 2011 | DJMacWoW

[DJ MacWoW]

My husband bought me some of my favorite soup, Campbell's Cream of Potato. My mouth got all ready and I sipped the first spoon. I spit it back in the bowl. It tasted TERRIBLE! I thought it was spoiled. Nope. Now! With Sea Salt Added! If I wanted sea salt I'd go float in the ocean!

I just discovered that they've done the same to Vegetarian Vegetable. No more Campbell's soup for me. And I wrote them to tell them where they can stick their sea salt! I don't buy Healthy Choice soups because they taste awful. So they are now going to force their idea of healthy on consumers? The left is taking over everything and forcing their ideas on us. I'm really angry. They stick their nose in every aspect of our lives.

I guess I'll just have to make my own.

[Still Thinking]

And it’s so stupid. Ok, yeah, it’s not the most earth shattering topic, but you know what I like to do when I check out and thread and it doesn’t float my boat? Keep looking for one that does! And like you said, it was kind of a day off anyway. Sheesh!

[DJ MacWoW]

and it doesn’t float my boat? Keep looking for one that does!

I do that too.

I'm still shocked that the thread went so long. Got some great recipes.

My daughter said when posters complained about the number of posts on a stupid vanity, I should have said "And now I have another one!" LOL She likes "poking" people.

[GailA]

Which is why I know they don’t freeze well. It only takes a few minutes to cook a handful of small shells or elbows to throw into soup.

I also store left over veggies from supper in a bowl in the freezer...they make a good base for a veggie soup. Do the same with onions...double the plastic wrap on the top of those to keep the smell in the bowl. Then I can just scoop out a few of the chopped up ones for meat loaf or other things I’m cooking.

[gidget7]

Progresso soups are much better anyway, (no idea who makes them) and for clam chowder, Snows, hands down! Or of course homemade. We don’t buy campbells anymore.

[dblup]

Hey DJ!

Your thread is STILL going—what, three days and closing in on 600 posts!?

Over a disappointing bowl of soup...whodathunk?

Listen, here’s what’s really funny for me...we have another big storm blowing in and just out of irritable energy I went out today and poked a spade shovel around in the ditch where I lost my fly-fishing glasses...my fourth time down there and my last with the snow on the way...just like they do with lost snowmobiles, poke, poke, poke-—thunk! I couldn’t believe it. Like a gold-rusher digging for a nugget I hit my knees and scraped and groped...damned if I didn’t find the bent glasses case about three feet down, and the glasses inside-—mint condition!

Thanks for the thread, thanks for the entertainment-—and the happy ending. I hope you uncover some great recipes from all this yourself...cheers!

[DJ MacWoW]

Your thread is STILL going—what, three days and closing in on 600 posts!?

I'm very shocked. I thought it would be a one page thing. LOL

.damned if I didn’t find the bent glasses case about three feet down, and the glasses inside-—mint condition!

Oh thank goodness! That really was a serious loss. I would have cried.

Thanks for the thread, thanks for the entertainment-—and the happy ending.

You're welcome! I enjoyed it and met new FRiends. :-)

[hennie pennie]

Noodle may not freeze well when they are IN soup and the soup is frozen; but when I make spaghetti sauce and then boil a large pot of thin long noodles - when they are done I always fill several 1-cup plastic containers with the cooked noodles and throw 'em in the freezer. They thaw in the microwave VERY quickly, they must be watched. They're FINE when warmed, NO damage whatsoever. Anyway, it's really convenient to have the plain noodles all COOKED and ready to be warmed & eaten on a hectic night with little time for cooking.

But I doubt that freezing noodles IN LIQUID works well.

[DJ MacWoW]

Thank you all for the info. It saves on mistakes. :-)

[GailA]

Sure does, some one else’s trial and error is to your benefit.

NO BAKE CREAM PIES

German Sweet Chocolate Pie

1 pkg. of Bakers German Sweet Chocolate bar (6 oz. semi sweet chocolates chocolate chips can be substituted if necessary this will make a plain chocolate pie)

Fat free sour cream and cream cheese can be used.

1-8 oz pkg. of cream cheese (softened)
1/3rd cup milk
8—oz carton cool whip
8 oz sour cream
2—tbs. sugar
1-9 graham cracker pie crust

Beat cream cheese until smooth with sugar and sour cream; Melt chocolate in the 1/3rd cup of milk; add melted chocolate to cream cheese; fold in cool whip; Spoon into a graham cracker crust, freeze until firm. Cut while still semi firm. Store in fridge. Keeps in freezer about 2 months.

[GailA]

Guess that is the reason mine never can out as anything but mush...

[AGreatPer]

I have never tried to make potato soup. Looks simple, will try it.

[WhyisaTexasgirlinPA]

Huh, I always thought you were a guy - I guess the “mac” part of your name. Sorry about the soup

[DJ MacWoW]

Nope. I'm a Grandma. :-) Long story behind the "MacWoW" and includes Rysher Highlander Forum from the 90's.

It turns out that Campbell's has reformulated their soup. They took out real salt and added sea salt and sodium. It leaves an after taste.

[Still Thinking]

Keeps in freezer about 2 months.

How do you know? ;-)

[Still Thinking]

Nope. I'm a Grandma.

Right, right, but are you a guy? ;-) (These days you have to ask those sorts of things)

[DJ MacWoW]

Right, right, but are you a guy? ;-) (These days you have to ask those sorts of things)

LOL!!!

And then again it's awful that that's a necessary question.

[Still Thinking]

“...I’m my own Grandpa!” — Tom Arnold

[GailA]

Experience, the crust gets yucky. I make 2 at a time, so I have something on hand for sudden company or church potlucks.

Often I sub a cup of peanut butter for the chocolate, and use a chocolate crust and drizzle chocolate syrup on the top just before serving, or I’ll add strawberries and a 1tsp of lemon juice.

Instant Pudding can be added, but you have to experiment with the amount of milk you need to get it they way you want it. Half a cup or less usually does the job, just enough to mix the pudding.

The cream cheese, sour cream and cool-whip are the base. Add a tsp of lemon juice if you want it to taste more like cheese cake and then top with your favorite pie filling just before serving.

[GailA]

Experience, the crust gets yucky. I make 2 at a time, so I have something on hand for sudden company or church potlucks.

The cream cheese, cool-whip and sour cream are the base, your imagination to change it or you can get more ideas from

http://www.kraftrecipes.com/recipes/philadelphia-oreo-no-bake-cheesecake-105197.aspx

[Still Thinking]

Experience, the crust gets yucky. I make 2 at a time, so I have something on hand for sudden company or church potlucks.

I was teasing. At my house I'd be lucky to get the think INTO the freezer! If I'd written your post it would have been more like "It should last somewhere between 2 minutes and 2 hours..."

Often I sub a cup of peanut butter for the chocolate, and use a chocolate crust and drizzle chocolate syrup on the top just before serving, or I’ll add strawberries and a 1tsp of lemon juice.

Instant Pudding can be added, but you have to experiment with the amount of milk you need to get it they way you want it. Half a cup or less usually does the job, just enough to mix the pudding.

The cream cheese, sour cream and cool-whip are the base. Add a tsp of lemon juice if you want it to taste more like cheese cake and then top with your favorite pie filling just before serving.

Sound like yummy ideas all. I'll try to give them a shot soon. I make a chocolate silk pie similar to the one you have there. I'll try to dig up the recipe and post it.