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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, May 16, 2008 Yay! Cup-a-soup still available By Judyrae Kruse Herald Columnist George C. Deane recently asked if tomato cup-of-soup is still available and if so, where? Everett helper-outer Nancy Thurmond says, "I just checked online, and it appears that Lipton still makes tomato cup-of-soup. George, who is hunting for this mix, might want to check at Food Emporium or Central Market. I've found that if I can't find something, I usually do at Central Market. Just a thought …" Recipe and ingredient finder Carol Wilson of Everett tells us, "I checked with Top Foods, Fred Meyer, QFC and other stores. They did have the soups, but not tomato. "Fred Meyer and QFC told me they have customer request forms you can fill out to get an item they don't carry in their stores. Fred Meyer offered to fill it out over the phone." Carol adds, "I also found many online sites that sell it. The only problem is, you have to buy a box of 22 packs that start around $10." And now, in the instant gratification category, Everett cook Deanna Dunkin Smith writes, "Dear George Deane, I found it! I nearly had to go to the ends of the earth to do so, though. "After searching the shelves of numerous markets, I Googled and consequently ordered bigtime from Amazon.com. I have 10 packages left, and I'll share with you, George!" So, George, please contact me, Judyrae Kruse, at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206, or kruse@heraldnet.com, and I[`]ll put you in touch with Deanna. For those of you wondering why we need this ingredient, it's for a fast-food fried chicken takeoff, such as this soupless version shared by Babs Johnsen of Marysville. "Here's another recipe for KFC chicken I cut from a paper eons ago," she says. KFC-style chicken 2 packages Good Seasons Italian salad dressing mix 3 tablespoons flour 2 teaspoons salt 1/4 cup lemon juice 2 tablespoons butter, softened 3 pounds small fryer parts, rinsed, wiped dry 11/2 cups salad oil, divided 1 cup milk 11/2 cups pancake mix, mixed well with 1 teaspoon paprika, 1/2 teaspoon sage and 1/4 teaspoon pepper Make a paste of the dressing mix, flour, salt, lemon juice and butter; brush on chicken pieces to coat evenly and stack in a bowl. Cover and refrigerate several hours. Ninety minutes before serving, heat enough oil to measure 1/2 inch in two large skillets so chicken won't be crowded. Dip pieces in milk, then in pancake mix, coating well. Dust off excess and lightly brown about 4 minutes on each side. Place in a single layer in shallow pans. Spoon remaining milk over pieces; cover with foil. Bake at 350 degrees 1 hour, then uncover and bake 10 minutes at 400 degrees to crisp chicken, basting with drippings. Makes 8 servings. The next Forum will appear in Monday's Time Out section.

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