PURE Chit-Chat Thread....No Articles, lol.....

[MOM2TWO]

OOOPS! I didn't see your request before I left. Looks like you'll have to make a trip yourself!!!hehe

Maybe next time!

R V there YET?

NO NO NO...I will pick her up some soap!! Unfortunately, I will find any and every excuse to spend my days at Super Target!! (dh calls it my second home)

Has it been 32 hours yet!?!?!?!

[rvalreadydang]

NO NO NO...I will pick her up some soap!! Unfortunately, I will find any and every excuse to spend my days at Super Target!! (dh calls it my second home)

Has it been 32 hours yet!?!?!?!

not yet, though my clock seems to be running slow

Now on the subject of laundry, too late, i just caught a glimpse of my sons pants rounding the corner down the street!

[MOM2TWO]

ummmmmm, hello!!?? the oven is that long tall thing that keeps stuff cold, dang....some people!!

ooooohhhh, I have always referred to that thing as my wine chiller, and beer cooler.

[cooldolphins]

here's the recipe you wanted...
Crab and Corn Bisque

2-3 pounds imitation or real crab meat
2 cans creamed corn
2 cans kernel corn un-drained (or a 16 oz. bag of frozen)
1 pint half & half
1 quart heavy whipping cream
32 oz. block of Velveeta
1 can milder rotel
Salt, Tony’s, garlic powder to taste.
Almost a ½ gallon of skim milk (used at the end to stretch and thin it out some.)
1 stick of real butter and flour to make a roux (medium brown)
4-6 tablespoons of flour for roux
• In large gumbo pot, pour half & half & heavy whipping cream, and heat until warm over medium or low-medium heat. Never allow to boil.
Make a roux in a nonstick skillet with a stick of butter and 4-6 tablespoons of flour or so, just until it is med. Brown.
*To gumbo pot:*
• Add cans of corn un-drained
• Crabmeat
• Chopped up Velveeta
• Rotel
• Sprinkle salt, Tony’s, and garlic powder over the top. (just a little of each, sprinkled across the top)
• Continue heating until Velveeta is melted. Then, top off with skim milk to make it go further. I use almost a ½ gallon, maybe ¾ of the ½ gallon or so. Heat until warm. Serve.

notes: flake the crabmeat up with fingers before hand. Chop it all up into small pieces, or use real crabmeat. I just don't like dealing with the chance of shells.

stir roux constantly until med. brown.

Never allow mixture to come to a boil. Just slowly heat up on a low-medium setting. stir frequently.

It is very yummy. Not a low calorie meal...

oops, if you all do not have any Tony's (i Forgot you are not all from Louisiana!) this is what it looks like. You can just substitute a little white pepper.

[rvalreadydang]

OOOPS! I didn't see your request before I left. Looks like you'll have to make a trip yourself!!!hehe

Maybe next time!

R V there YET?

Lalalala, dumdeedum.......hmmm, somebody said they'd post a recipe once they returned from target......siiiiiiiiiiighhhhhhh

OOPS! ya beat me too it, heehee

[rvalreadydang]

ooooohhhh, I have always referred to that thing as my wine chiller, and beer cooler.

wow, one day i'll have to teach you about stuff, for example, *couch* the round thing with a hole and water inside that you go potty on, *door* well that speaks for itself, your standing on it, and oh *dishwasher* that square things with two slits on the top!

[cooldolphins]

wow, one day i'll have to teach you about stuff, for example, *couch* the round thing with a hole and water inside that you go potty on, *door* well that speaks for itself, your standing on it, and oh *dishwasher* that square things with two slits on the top!

[cooldolphins]

NO NO NO...I will pick her up some soap!! Unfortunately, I will find any and every excuse to spend my days at Super Target!! (dh calls it my second home)

Has it been 32 hours yet!?!?!?!

Uhhh, did they offer to build an apartment for you up on top of the roof like they did for me??

[MOM2TWO]

here's the recipe you wanted...
Crab and Corn Bisque

2-3 pounds imitation or real crab meat
2 cans creamed corn
2 cans kernel corn un-drained (or a 16 oz. bag of frozen)
1 pint half & half
1 quart heavy whipping cream
32 oz. block of Velveeta
1 can milder rotel
Salt, Tony’s, garlic powder to taste.
Almost a ½ gallon of skim milk (used at the end to stretch and thin it out some.)
1 stick of real butter and flour to make a roux (medium brown)
4-6 tablespoons of flour for roux
• In large gumbo pot, pour half & half & heavy whipping cream, and heat until warm over medium or low-medium heat. Never allow to boil.
Make a roux in a nonstick skillet with a stick of butter and 4-6 tablespoons of flour or so, just until it is med. Brown.
*To gumbo pot:*
• Add cans of corn un-drained
• Crabmeat
• Chopped up Velveeta
• Rotel
• Sprinkle salt, Tony’s, and garlic powder over the top. (just a little of each, sprinkled across the top)
• Continue heating until Velveeta is melted. Then, top off with skim milk to make it go further. I use almost a ½ gallon, maybe ¾ of the ½ gallon or so. Heat until warm. Serve.

notes: flake the crabmeat up with fingers before hand. Chop it all up into small pieces, or use real crabmeat. I just don't like dealing with the chance of shells.

stir roux constantly until med. brown.

Never allow mixture to come to a boil. Just slowly heat up on a low-medium setting. stir frequently.

It is very yummy. Not a low calorie meal...

oops, if you all do not have any Tony's (i Forgot you are not all from Louisiana!) this is what it looks like. You can just substitute a little white pepper.

YUMMY!! Thanks Cool D!

[Spoiledred]

Hey ladies,
I have been out of commission a couple of days whats been going on? whats this hype with a count down and is this site just for whatever we want tochat about and nobody telling us to take it elsewhere? give me the lowdown. Thanks