Serene wrote:
> I have been on a sort of a crusade lately to make all the foods my mom
> made for us when we were kids. None of my siblings has any interest in
> cooking, and I don't want my mom's recipes to die out when she dies.
> She's been having a blast teaching me over the phone to make knaedlach
> (matzoh-ball) soup, lasagna, pot roast, and on and on.
>
> There's one dish, though, that was one of my very favorites when I was a
> child that I haven't asked her about: Chicken and rice.
>
> The reason I haven't asked her is that I knew the recipe involved at
> least one can of Campbell's cream of mushroom soup. Oy.
>
> It's worse than that, as it turns out: One can EACH of cream of
> mushroom, cream of chicken, and cream of celery.
>
> I bit the bullet and bought the stuff. I will certainly find the
> resulting casserole too salty, but I'm eager to see if I can recreate my
> mom's one really trashy offering. Mostly, she cooked delicious foods
> from scratch, and still does. Tomorrow night, though, we're having
> chicken and rice, and I don't care who knows it. :-)
>
> (Baking dish. Six chicken thighs. Garlic powder. A layer of sliced
> onions. Pour a mixture of the soup, some pepper, 3 cans of water, 3
> cans of milk, and 2 cups of uncooked white rice on top. Sprinkle paprika
> on top. Bake at 350F for 45-60 minutes, until the chicken doesn't bleed
> when you pierce it.)
>
> Serene

It is nice that you are treasuring your mother's recipes. One of my
friends went to her family reunion and everyone contributed recipes from
their parents and grandparents. They put these recipes in a cookbook,
so everybody at the family reunion would have a copy. I was not there,
but she gave a copy (they had a minimum number of cookbooks they had to
purchase).

Becca