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Subject: Instant mashed potatoe!!!!!!!!!
Newsgroups: rec.food.cooking

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From: andy nix <andrewskitchen[at]ntlworld.com>
Date: Thu, 14 Nov 2002 12:03:02 -0000
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This product is so cheap, about 15 pence {ukú 0.15} for a 2 portion packet
and ready in seconds . Just add boiling water milk cream butter wat ave u.
   BUT I use mainly now as a thickening agent ...... ideal for soups or
stews even sauces in moderation . Try it you will be very suprised, and no
fat involved.......

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From: twinks101[at]webtv.net (**M E**)
Date: Fri, 15 Nov 2002 23:45:01 -0600 (CST)
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I have also used it in gravies ...it works great.!!!

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sat, 16 Nov 2002 15:02:46 -0600
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andy nix wrote:
> This product is so cheap, about 15 pence {ukú 0.15} for a 2 portion packet
> and ready in seconds . Just add boiling water milk cream butter wat ave u.
>    BUT I use mainly now as a thickening agent ...... ideal for soups or
> stews even sauces in moderation . Try it you will be very suprised, and no
> fat involved.......

You may be surprised, but this product has been around in the U.S. in
various forms since the 1970's.  Welcome to the *real* world, Andy!!

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From: Priscilla Ballou <vze23t8n[at]verizon.net>
Date: Sat, 16 Nov 2002 21:09:56 GMT
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Jill McQuown wrote:
> You may be surprised, but this product has been around in the U.S. in
> various forms since the 1970's.  Welcome to the *real* world, Andy!!

Try the 1960s, if not 1950s.  I grew up on them.

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From: Arri London <biotech[at]ic.ac.uk>
Date: Sat, 16 Nov 2002 17:30:34 -0700
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Priscilla Ballou wrote:
> Try the 1960s, if not 1950s.  I grew up on them.

So did anyone in the UK who eats instant mash. No newer
there than in the US.


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