One of my guilty pleasures is baking meats with Lipton Onion Soup
mix.

Agreed. I don't know if we have ever made soup out of it, but we use it
in several dishes. Gail puts it in with pot roasts, also uses it in a
dip for chips and veggies.

I'm not sure if anyone I know has ever made
soup out of it.

Title: Waterless Pot Roast
NOTE: from Kathy Pitts: This is so simple, I'm almost embarassed to
post it. But since a few folks have asked for it, here's the
waterless potroast recipe I've used for about a zillion years.
(Haven't a clue where it came from, but I suspect it may have
originated with the Lipton Soup people).

Pretty sure the first place I ever saw the recipe was
either in a Lipton ad or on a box of the soup mix.

This is the easiest, most foolproof recipe I know. If you follow it
exactly, you will have a juicy, succulant roast, tasty veggies, and a
fabulous gravy, with virtually NO effort.
NOTE TO KATHY PITTS: from Dave - I tried your no-added-water pot roast
method yesterday...though I was a little skeptical as I put it all
together,
you said in the posting "Trust me - it's gonna work!" so I did.

...

Well, guess what? It DID work! No, I'm not surprised...delighted is
more like it. The roast was tender and flavorful, the vegetables
were cooked perfectly without being mushy or overdone, and the broth
made a WONDERFUL gravy. I confess, I tinkered with the ingredients a
little - I added some celery and a couple of parsnips to "New
Englandize" it, and a few quartered tomatoes to round out the flavor
of the gravy - more of an adjustment for personal preference than a
radical change to the recipe, really.

It's sometimes amazing how much water is locked in
the cells of the foods we cook. If you recall the
peaches in syrup that Lydia made, she just sliced
a bunch of peaches and sugared them. They sat in
the fridge for a couple days and generated a nice
syrup without any added water.

From : Dave Sacerdote 1:142/736 Thu 07 Dec 95 10:07 * Origin:
From : Kathy Pitts 1:117/110 Sun 03 Dec 95 23:21
From: Teri Chesser Date: 01-27-97

That's a string of honorable names from the past.

Tuna a la king
cat: childhood
servings: 2

1 sm onion
1 Tb green pepper, optional
1 Tb butter
10 3/4 oz can cream of mushroom soup
salt, pepper, thyme, marjoram
6 1/2 oz can chunk light tuna
1/2 c frozen peas, thawed, optional
1 Tb dry sherry, optional
4 sl toast

Saute onion (and pepper) in butter. Add soup.
Heat until hot. Season. Add tuna, broken up
lightly, and peas if desired. Heat a minute,
add sherry if desired, and serve over toast.

Source: Michael Loo's childhood
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