BryanGSimmons wrote: https://www.campbells.com/products/condensed/cheddar-cheese-soup/
They suggest using it to make mac&cheese. Mushroom soup green beans are crappy, but the mac&cheese concoctions are a whole nother level if crappiness.
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--Bryan
For your safety and protection, this sig. has been thoroughly
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"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
do you think there are people reading this who are SOOOOOO LAZY, that they just read it for vicarious pleasure, but never do their own cooking, maybe just eating frozen dinners or something?
because if so, have i got a recipe for THEM.
okay, good old-fashioned tried and true campbell's soup. now, but a whole herb roasted chicken from the deli section at your favorite decent supermarket.
also, pick up some saltines. now, there are premium, which i find unpalatable, they are just too dry and crackerish, as opposed to zesta, which is buttery and flaky.
but, to each his own, pick up your favorite salt crackers, hey even oyster shells (uh-oh) if you really dig 'em the most, but they aren't really that salty, and that's kind of the point.
anyway, when you get home, take out a big bowl, and well me, i'm the skinless kind. i know you older folks, i know you are most partial to the skin which you find so fatty and delicious. i skin it, but do what is your pleasure. the point, shred up the
meat, and throw the bones into another bowl. now, you have TONS of chicken, right?
here's the set-up. you need as staples in your kitchen, if you are living alone, tin foil and ziplock double freezer bags, the the gallon kind. so after you have your pile of shredded roast chicken in a little juice, you divvy it up into single portions,
and wrap them in tinfoil. when you have all your piles of wrapped portions, they all go in a gallon size air-tight gallon freezer bag, but leave out one single unwrapped portion to eat at the time. ziplock in freezer.
so make your chicken soup, with the single serving of shredded roasted herb chicken, and eat with your saltine crackers of choice, and voila, home cooked chicken noodle soup. and there ya have ya!
nothing could POSSIBLY require less effort.
and you can make one every week, or however often you feel like it. will last forever in the freezer, so no rush, take your time, so you don't get sick of them.
if you are really into it, you can use a black sharpie, and write the date in the box on the freezer bag, so you can remember how old they are in there.
faithfully yours,
-cheese
This is a response to the post seen at:
http://www.jlaforums.com/viewtopic.php?p=686823780#686823780
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