On 6/12/2012 12:19 PM, sf wrote:
>> > Back in the 50's my mom would bake them. She poured a can of Cambells
>> > cream of mushroom soup on them. they were good them but probably not
>> > so much now.

> I remember my grandmother doing that! I don't remember my mother
> using canned soup other than heating it up to serve as soup... and I
> thought she was the queen of using canned food. Our vegetables always
> seemed to come from a can.

Mushroom soup on pork chops... and also on chicken. Grandma would add a
can of Franco American gravy to the pan after the meat was cooked... and
serve everything over noodles.

It was the inspiration for my Heart Attack Chicken that I posted last
year... I'll paste it below:

George L


Heart Attack Chicken

(not for food purists or the faint of heart)

approx 3- 4 pounds of chicken (I prefer boneless thighs)

1 can Cream of Mushroom soup
1 Can Cream of Chicken soup
1 small can mushroom slices ( or pieces)
1 cup mayo
1 cup shredded cheese

Pepper and seasonings to taste.... some paprika, cayenne, etc.

Mix everything together into one amorphous, gloppy mess, put in a pan
and bake covered until the chicken is done... about 350 degrees, usually
about an hour to 90 minutes. Take the cover off the last 20 minutes or
so to brown the top.

And if that wasn't enough... serve over noodles.... with a side of
Lipitor. <vbg>

George L