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
--
Spin the auto-sig generator, and she says:

It is not as in the Bible, that God created man in his own
image. But, on the contrary, man created God in his own image.
[Ludwig Feuerbach]

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

"Serene" > ha scritto nel messaggio
...
>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.


But is your mom dying???

>
> 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.


You could post this recipe of chichen and rice, I Am Interested very much!!

>
> 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. :-)

I Want to know

>
> (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.)


Only chicken thighs??? Can one cook it with a whole chickien
Because I like this recipe! And I will be very grateful if you will email me
or post the recipe with more precise instructions.
Cheers and thank you
Pandora

On Oct 9, 3:32 pm, 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. [snip well justified misgivings]

> (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.)

Well, you're an adult and you know what you're getting into. Some
sacrifice is okay for an admirable project. There may be available
lower sodium versions of the soups. But the whole thing is going to
be very soupy. You've got 9 cans of liquid for 2 cups of rice and the
cans are about 14 ounces, I think. That would be a liquid to rice
ratio of 8:1 or so. -aem

This is my favorite subject line of the day.

Oh pshaw, on Tue 09 Oct 2007 03:32:30p, Serene meant to say...

> 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.

I applaud your effort to preserve your mother's recipes. I did the same
with mine over the years and was very grateful that I did when she passed
away suddenly.

There's certainly nothing wrong with using condensed soups as bases for
other dishes. There are several I use from time to time, and the dishes
that use them would simply not be the same if I labored through duplicating
the effect of the condensed soup.

Make it and enjoy!!!

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

On Oct 9, 7:01 pm, Wayne Boatwright >
wrote:
>
> There's certainly nothing wrong with using condensed soups as bases for
> other dishes.

That's like someone posting that they farted in the checkout line at
the grocery store, and were embarrassed because it stunk, and you say,
"It's alright to fart in public."

> There are several I use from time to time,

"Heck, I fart in public."

> and the dishes that use them would simply not be the same if I labored through
> duplicating the effect of the condensed soup.

Same with the Campbell's canned spaghetti. However hard you try to
duplicate it...Wait, why would anyone WANT to duplicate it?
>
> Make it and enjoy!!!
>
> --
> Wayne Boatwright


--Bryan http://myspace.com/BoboBonobo

Oh pshaw, on Tue 09 Oct 2007 06:15:15p, Bobo Bonobo® meant to say...

> On Oct 9, 7:01 pm, Wayne Boatwright >
> wrote:
>>
>> There's certainly nothing wrong with using condensed soups as bases for
>> other dishes.
>
> That's like someone posting that they farted in the checkout line at
> the grocery store, and were embarrassed because it stunk, and you say,
> "It's alright to fart in public."
>
>> There are several I use from time to time,
>
> "Heck, I fart in public."
>
>> and the dishes that use them would simply not be the same if I labored
>> through duplicating the effect of the condensed soup.
>
> Same with the Campbell's canned spaghetti. However hard you try to
> duplicate it...Wait, why would anyone WANT to duplicate it?

Ever tried precisely duplicating a fart?


--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

"Serene" > wrote in message
> 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. :-)

Sure most of that type of food is pure yeeeechhh, but once a year or so, it
brings back some childhood memories. Enjoy it.

On Oct 9, 8:01 pm, Wayne Boatwright >
wrote:
> Oh pshaw, on Tue 09 Oct 2007 06:15:15p, Bobo Bonobo® meant to say...
>
>
>
> > On Oct 9, 7:01 pm, Wayne Boatwright >
> > wrote:
>
> >> There's certainly nothing wrong with using condensed soups as bases for
> >> other dishes.
>
> > That's like someone posting that they farted in the checkout line at
> > the grocery store, and were embarrassed because it stunk, and you say,
> > "It's alright to fart in public."
>
> >> There are several I use from time to time,
>
> > "Heck, I fart in public."
>
> >> and the dishes that use them would simply not be the same if I labored
> >> through duplicating the effect of the condensed soup.
>
> > Same with the Campbell's canned spaghetti. However hard you try to
> > duplicate it...Wait, why would anyone WANT to duplicate it?
>
> Ever tried precisely duplicating a fart?

I'd be happy to try. I'll buy 10 White Castles, extra onion, and you
can evaluate my efforts, say, 8 hours later.
>
> --
> Wayne Boatwright

--Bryan

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,

Buy the low-salt versions. You'll soon find out it is waaay too low salt.
So add sea salt. You can compensate. Apparently this is what professional
chefs do. Although frankly, I have no idea why anyone thinks sea salt is
lower in sodium than salt mined from inland seas. After all, they were seas
once.

Salt is salt, IMHO. They certainly charge much more for coloured crystals
ground and called "sea salt". But if you look at salt from places like
where Tabasco sauce is made in Louisiana, the salt used to make it comes
from very deep salt caves. Sea salt. It's not blue. It's not black. It's
not pink. It's pure white salt.

Go ahead! Pay more for all this other stuff if The Food Network tells you
to. Meanwhile I'll buy regular sea salt.

Jill

Oh pshaw, on Tue 09 Oct 2007 07:24:38p, Bobo Bonobo® meant to say...

> On Oct 9, 8:01 pm, Wayne Boatwright >
> wrote:
>> Oh pshaw, on Tue 09 Oct 2007 06:15:15p, Bobo Bonobo® meant to say...
>>
>>
>>
>> > On Oct 9, 7:01 pm, Wayne Boatwright >
>> > wrote:
>>
>> >> There's certainly nothing wrong with using condensed soups as bases
>> >> for other dishes.
>>
>> > That's like someone posting that they farted in the checkout line at
>> > the grocery store, and were embarrassed because it stunk, and you
>> > say, "It's alright to fart in public."
>>
>> >> There are several I use from time to time,
>>
>> > "Heck, I fart in public."
>>
>> >> and the dishes that use them would simply not be the same if I
>> >> labored through duplicating the effect of the condensed soup.
>>
>> > Same with the Campbell's canned spaghetti. However hard you try to
>> > duplicate it...Wait, why would anyone WANT to duplicate it?
>>
>> Ever tried precisely duplicating a fart?
>
> I'd be happy to try. I'll buy 10 White Castles, extra onion, and you
> can evaluate my efforts, say, 8 hours later.

:-) I think I'll let you me your own judge of that.

>
> --Bryan
>
>



--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

On Oct 9, 8:47 pm, Wayne Boatwright >
wrote:
> Oh pshaw, on Tue 09 Oct 2007 07:24:38p, Bobo Bonobo® meant to say...
>
>
>
> > On Oct 9, 8:01 pm, Wayne Boatwright >
> > wrote:
> >> Oh pshaw, on Tue 09 Oct 2007 06:15:15p, Bobo Bonobo® meant to say...
>
> >> > On Oct 9, 7:01 pm, Wayne Boatwright >
> >> > wrote:
>
> >> >> There's certainly nothing wrong with using condensed soups as bases
> >> >> for other dishes.
>
> >> > That's like someone posting that they farted in the checkout line at
> >> > the grocery store, and were embarrassed because it stunk, and you
> >> > say, "It's alright to fart in public."
>
> >> >> There are several I use from time to time,
>
> >> > "Heck, I fart in public."
>
> >> >> and the dishes that use them would simply not be the same if I
> >> >> labored through duplicating the effect of the condensed soup.
>
> >> > Same with the Campbell's canned spaghetti. However hard you try to
> >> > duplicate it...Wait, why would anyone WANT to duplicate it?
>
> >> Ever tried precisely duplicating a fart?
>
> > I'd be happy to try. I'll buy 10 White Castles, extra onion, and you
> > can evaluate my efforts, say, 8 hours later.
>
> :-) I think I'll let you me your own judge of that.
>
Are you sure that the word "me" was a typo, rather than a Freudian
slip of the hand?
>
> > --Bryan
>
> --
> Wayne Boatwright

--Bryan

Oh pshaw, on Tue 09 Oct 2007 08:01:20p, Bobo Bonobo® meant to say...

> On Oct 9, 8:47 pm, Wayne Boatwright >
> wrote:
>> Oh pshaw, on Tue 09 Oct 2007 07:24:38p, Bobo Bonobo® meant to say...
>>
>>
>>
>> > On Oct 9, 8:01 pm, Wayne Boatwright >
>> > wrote:
>> >> Oh pshaw, on Tue 09 Oct 2007 06:15:15p, Bobo Bonobo® meant to say...
>>
>> >> > On Oct 9, 7:01 pm, Wayne Boatwright >
>> >> > wrote:
>>
>> >> >> There's certainly nothing wrong with using condensed soups as
>> >> >> bases for other dishes.
>>
>> >> > That's like someone posting that they farted in the checkout line
>> >> > at the grocery store, and were embarrassed because it stunk, and
>> >> > you say, "It's alright to fart in public."
>>
>> >> >> There are several I use from time to time,
>>
>> >> > "Heck, I fart in public."
>>
>> >> >> and the dishes that use them would simply not be the same if I
>> >> >> labored through duplicating the effect of the condensed soup.
>>
>> >> > Same with the Campbell's canned spaghetti. However hard you try
>> >> > to duplicate it...Wait, why would anyone WANT to duplicate it?
>>
>> >> Ever tried precisely duplicating a fart?
>>
>> > I'd be happy to try. I'll buy 10 White Castles, extra onion, and you
>> > can evaluate my efforts, say, 8 hours later.
>>
>> :-) I think I'll let you me your own judge of that.
>>
> Are you sure that the word "me" was a typo, rather than a Freudian
> slip of the hand?

Yeah, I'm pretty sure. :-)

> --Bryan
>
>



--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

On Tue, 09 Oct 2007 15:32:30 -0700, 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.)
>
My grandmother made chicken and rice that way when I was little. I
didn't like it. She switched recipes when I was 10 or 12 and I use
one similar to it now.


--
See return address to reply by email

"Serene" > wrote in message
...
>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.)


Who cares what "they" think? I've been cooking with canned soups or years.
I could not make a decent tuna noodle casserole or chicken noodle casserole
without them. Talk about comfort food. I've cooked TNC at 3 am when I
needed something warm, tasty and pleasing to make me feel better about the
******** that life can sometimes turn into. I owe my life to cream of
mushroom soup! I admit it!! I am glad I have a pantry full of the stuff.

So eat, enjoy, and remember that food stimulates the endorphins like nothing
else.

My chocken and rice recipe:

1 large can (family size) CoM soup
4 half chicken breasts
water
butter
2 cups long grain rice
chicken bouillion if desired

Quickly brown the chicken in butter in a high sided skillet, remove from
skillet. Add 1 and a 3/4 cup water, 1 can cream of mushroom soup, stir,
when hot add 2 cups uncooked rice. Add the breasts, cover, simmer on low
for 10 minutes. Remove from heat and let rest for 15 minutes.

Simple food is good food.

Paul

Becca wrote:
>
> 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).

My mom has a manila folder about two inches thick of recipes
clipped out of newspapers, magazines, etc. dating back to
the year of her marriage (1948). A lot of the food I ate
as a kid and teen is described in those clippings. I'll have
to be sure to get that thing. My only sibling is alleged not
to cook very much, so I don't think I'll have any competition
from her.

Oh pshaw, on Tue 09 Oct 2007 10:44:53p, Mark Thorson meant to say...

> Becca wrote:
>>
>> 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).
>
> My mom has a manila folder about two inches thick of recipes
> clipped out of newspapers, magazines, etc. dating back to
> the year of her marriage (1948). A lot of the food I ate
> as a kid and teen is described in those clippings. I'll have
> to be sure to get that thing. My only sibling is alleged not
> to cook very much, so I don't think I'll have any competition
> from her.

My mom had a lovely cedar file card box that was chock full of her recipes.
When she passed away, the box passed to me. Luckily, I decided to scan all
the recipes for ease of use on the PC. Last year my partner inadvertantly
threw the whole thing out with the trash. I miss that box, even though I
have the recipes.



--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

"Wayne Boatwright" > wrote in message > My mom
had a lovely cedar file card box that was chock full of her recipes.
> When she passed away, the box passed to me. Luckily, I decided to scan
> all
> the recipes for ease of use on the PC. Last year my partner inadvertantly
> threw the whole thing out with the trash. I miss that box, even though I
> have the recipes.

> Wayne Boatwright
> __________________________________________________


That could have been a tragic loss. Almost the same thing happened to DH.
When he was having a yard sale for his dad, a guy came up and handed DH a
box and said, " I don't believe you want to get rid of this." It was a
boxed album of family pictures. Each one was a studio picture of yet
another person. It was held together by a nice clip and opened like a book
with every picture and frame the same size and type - lovely. The pictures
must've been taken in the late 1800's; some not identified as yet.

However, DH's mother's recipes *had* to be scanned because they were in such
bad shape, dirty and buggy and -- well you can imagine. But they were
scanned, put on CD and passed out to family.

I know that you miss that box. Something to hold on to.
--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

Oh pshaw, on Tue 09 Oct 2007 11:13:43p, Dee Dee meant to say...

>
> "Wayne Boatwright" > wrote in message > My
> mom had a lovely cedar file card box that was chock full of her recipes.
>> When she passed away, the box passed to me. Luckily, I decided to scan
>> all the recipes for ease of use on the PC. Last year my partner
>> inadvertantly threw the whole thing out with the trash. I miss that
>> box, even though I have the recipes.
>
>> Wayne Boatwright
>> __________________________________________________
>
>
> That could have been a tragic loss. Almost the same thing happened to
> DH. When he was having a yard sale for his dad, a guy came up and handed
> DH a box and said, " I don't believe you want to get rid of this." It
> was a boxed album of family pictures. Each one was a studio picture of
> yet another person. It was held together by a nice clip and opened like
> a book with every picture and frame the same size and type - lovely.
> The pictures must've been taken in the late 1800's; some not identified
> as yet.
>
> However, DH's mother's recipes *had* to be scanned because they were in
> such bad shape, dirty and buggy and -- well you can imagine. But they
> were scanned, put on CD and passed out to family.

Your husband was very lucky to have that pointed out. And it's certainly
nice to have those old recipes. Back in the 1930s my grandmother had a
couple of her recipes published in a local newspaper. I have those
clippings.

> I know that you miss that box. Something to hold on to.

Yes, I tend to hold on, perhaps some might say to the point of being
morbid. I have my mother's "highly decorative" cedar chest (some would say
"hope chest") that holds many of her personal items. I don't even recall
all the contents, but I do remember a silver fox jacket from the 1940s, a
few pieces of good jewelry and a sterling silver dresser set. Perhaps my
worst "hold on" is a beautiful red wool coat that she bought a couple of
years before she passed away, that had become her favorite. It hangs in a
garment bag in a seldom used closet.

I guess I'm just weird. :-)

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

Wayne Boatwright wrote:
> Oh pshaw, on Tue 09 Oct 2007 10:44:53p, Mark Thorson meant to say...
>
>> Becca wrote:
>>>
>>> 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).
>>
>> My mom has a manila folder about two inches thick of recipes
>> clipped out of newspapers, magazines, etc. dating back to
>> the year of her marriage (1948). A lot of the food I ate
>> as a kid and teen is described in those clippings. I'll have
>> to be sure to get that thing. My only sibling is alleged not
>> to cook very much, so I don't think I'll have any competition
>> from her.
>
> My mom had a lovely cedar file card box that was chock full of her
> recipes. When she passed away, the box passed to me. Luckily, I
> decided to scan all the recipes for ease of use on the PC. Last year
> my partner inadvertantly threw the whole thing out with the trash. I
> miss that box, even though I have the recipes.

Ouch!

aem wrote:
> Well, you're an adult and you know what you're getting into. Some
> sacrifice is okay for an admirable project. There may be available
> lower sodium versions of the soups. But the whole thing is going to
> be very soupy. You've got 9 cans of liquid for 2 cups of rice and the
> cans are about 14 ounces, I think. That would be a liquid to rice
> ratio of 8:1 or so. -aem

I assumed that if you were going to use condensed soup as a sauce, you
wouldn't dilute it.

Wayne Boatwright wrote:
> Oh pshaw, on Tue 09 Oct 2007 06:15:15p, Bobo Bonobo® meant to say...
>
>> On Oct 9, 7:01 pm, Wayne Boatwright >
>> wrote:
>>>
>>> There's certainly nothing wrong with using condensed soups as bases
>>> for other dishes.
>>
>> That's like someone posting that they farted in the checkout line at
>> the grocery store, and were embarrassed because it stunk, and you
>> say, "It's alright to fart in public."
>>
>>> There are several I use from time to time,
>>
>> "Heck, I fart in public."
>>
>>> and the dishes that use them would simply not be the same if I
>>> labored through duplicating the effect of the condensed soup.
>>
>> Same with the Campbell's canned spaghetti. However hard you try to
>> duplicate it...Wait, why would anyone WANT to duplicate it?
>
> Ever tried precisely duplicating a fart?

<G>

Becca wrote:

> 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).

Nice!

Serene

--
Spin the auto-sig generator, and she says:

"In every country and in every age, the priest has been hostile
to liberty. He is always in alliance with the despot, abetting
his abuses in return for protection to his own." Thomas
Jefferson (source: Letter to H. Spafford, 1814)

Pandora wrote:
> "Serene" > ha scritto nel messaggio
> ...
>> 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.
>
>
> But is your mom dying???

Some day, just as we all will. :-) (She's 68; I hope she will be
around for a long time yet, but nothing is ever guaranteed.)

>> (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.)
>
>
> Only chicken thighs??? Can one cook it with a whole chickien

Yes. My mother usually used a cut-up whole chicken when I was a
child, but she switched to thighs when they became easier to get
(when we moved back to the United States).

> Because I like this recipe! And I will be very grateful if you will email me
> or post the recipe with more precise instructions.

I will make it tomorrow and keep track of weights of things so you
can make it. Can you get condensed soup where you are? If not, I
could mail you some. :-)

Serene

--
Spin the auto-sig generator, and she says:

"In every country and in every age, the priest has been hostile
to liberty. He is always in alliance with the despot, abetting
his abuses in return for protection to his own." Thomas
Jefferson (source: Letter to H. Spafford, 1814)

"Serene" > ha scritto nel messaggio
...
>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.

Tomorrow night,
> though, we're having chicken and rice, and I don't care who knows it. :-)

> Serene


A friend of mine used to make exactly that and I liked it. A lot.
--
http://www.judithgreenwood.com

In article >,
"jmcquown" > wrote:

> Salt is salt, IMHO. They certainly charge much more for coloured crystals
> ground and called "sea salt".
(snip)
> Go ahead! Pay more for all this other stuff if The Food Network tells you
> to. Meanwhile I'll buy regular sea salt.
>
> Jill

If salt is salt, why not plain ol' generic store brand salt in the
cardboard can? Why sea salt? Or kosher salt, for that matter?
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

In article >, "Pandora" >
wrote:

> Only chicken thighs??? Can one cook it with a whole chickien
> Because I like this recipe! And I will be very grateful if you will email me
> or post the recipe with more precise instructions.
> Cheers and thank you
> Pandora

This is not the OP's recipe, Pandora, but one I've occasionally made for
42 years. It is similar, I think. Buon appetito (or something like
that).

{ Exported from MasterCook Mac }

Chicken-Rice Dinner

Recipe By: posted to rec.food.cooking by Barb Schaller, 10-10-07
Serving Size: 4
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
3/4 cup white rice
1 can cream of celery soup
1 can cream of chicken soup
1/2 soup can milk
Frying chicken pieces
Melted butter (may be omitted)
Parsley flakes

Butter a 1-1/2 quart rectangular baking dish (or a 9x13² pan) and
sprinkle rice in it. In a bowl, combine the cream soups and milk,
stirring until smooth. Pour over rice. Lay chicken pieces, skin side
up, on top. Brush with melted butter and sprinkle with parsley flakes,
if desired. Cover tightly with foil or a tight-fitting cover. Bake
2-1/2 hours at 300°; remove cover and bake another 30 minutes to brown
the chicken.

Extra good if you add mushrooms and slivered almonds to the soups. No
need for potatoes and gravy as rice takes their place.

‹‹‹‹‹
Notes: Source: Bridal shower, February, 1966!
_____
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

"Wayne Boatwright" > wrote in message
3.184...

> My mom had a lovely cedar file card box that was chock full of her
> recipes.
> When she passed away, the box passed to me. Luckily, I decided to scan
> all
> the recipes for ease of use on the PC. Last year my partner inadvertantly
> threw the whole thing out with the trash. I miss that box, even though I
> have the recipes.

Of course you do! I don't have my mother's recipe box, but I do have some of
her recipes handwritten on 3x5 cards. So far I've resisted scanning them,
but they're getting so full of food spots that they're hard to read!

Felice

Serene wrote:


> 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. :-)

After you've made it and have a baseline, you can try to modify the
recipe while still capturing the essentials. I've replaced the "can of
cream of X" in recipes with white sauces or velotes, pretty
successfully.

A sauce with fresh mushrooms and celery cooked in butter or olive oil,
with flour to make a roux, then some chicken broth and milk or cream
might substitute for the trio of soups.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Oh pshaw, on Wed 10 Oct 2007 09:25:32a, Felice Friese meant to say...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>
>> My mom had a lovely cedar file card box that was chock full of her
>> recipes. When she passed away, the box passed to me. Luckily, I
>> decided to scan all the recipes for ease of use on the PC. Last year
>> my partner inadvertantly threw the whole thing out with the trash. I
>> miss that box, even though I have the recipes.
>
> Of course you do! I don't have my mother's recipe box, but I do have
> some of her recipes handwritten on 3x5 cards. So far I've resisted
> scanning them, but they're getting so full of food spots that they're
> hard to read!
>
> Felice
>
>
>

Scan them, spots and all. At least you'll have a backup, Felice.

--
Wayne Boatwright
__________________________________________________

The Rule of Fives states that all things happen in
fives, or are divisible by or are multiples of
five, or are somehow directly or indirectly
related to a five.

On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" >
wrote:

>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,
>
>Buy the low-salt versions. You'll soon find out it is waaay too low salt.
>So add sea salt. You can compensate. Apparently this is what professional
>chefs do. Although frankly, I have no idea why anyone thinks sea salt is
>lower in sodium than salt mined from inland seas. After all, they were seas
>once.
>
>Salt is salt, IMHO. They certainly charge much more for coloured crystals
>ground and called "sea salt". But if you look at salt from places like
>where Tabasco sauce is made in Louisiana, the salt used to make it comes
>from very deep salt caves. Sea salt. It's not blue. It's not black. It's
>not pink. It's pure white salt.
>
>Go ahead! Pay more for all this other stuff if The Food Network tells you
>to. Meanwhile I'll buy regular sea salt.
>
>Jill
>
jesus, jill, this is wacky even for you. no one has mentioned sea
salt in this thread except for you. but go ahead and make fun of your
imaginary friends.

your pal,
blake

Thanks to this thread and one other, I have started a document with
easy chicken recipes. I think they sound good and I will have fun
experimenting with them!!! I love chicken and rice! I don't mind
cooking with condensed soups, at all. I don't do it often, but I don't
mind it. I always add a slosh of sherry or white wine... a trick my
father taught me.

So thanks!!!

---MaxMom---

"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Wed 10 Oct 2007 09:25:32a, Felice Friese meant to say...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>
>>> My mom had a lovely cedar file card box that was chock full of her
>>> recipes. When she passed away, the box passed to me. Luckily, I
>>> decided to scan all the recipes for ease of use on the PC. Last year
>>> my partner inadvertantly threw the whole thing out with the trash. I
>>> miss that box, even though I have the recipes.
>>
>> Of course you do! I don't have my mother's recipe box, but I do have
>> some of her recipes handwritten on 3x5 cards. So far I've resisted
>> scanning them, but they're getting so full of food spots that they're
>> hard to read!
>>
>> Felice
>>
>
> Scan them, spots and all. At least you'll have a backup, Felice.
> --
> Wayne Boatwright

Worth considering, Wayne. I recall one frantic day when I thought I'd lost
her mac cheese recipe and I'd be a goner.

Felice

"blake murphy" > wrote in message
...
> On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" >
> wrote:
>
>>Salt is salt, IMHO. They certainly charge much more for coloured crystals
>>ground and called "sea salt". But if you look at salt from places like
>>where Tabasco sauce is made in Louisiana, the salt used to make it comes
>>from very deep salt caves. Sea salt. It's not blue. It's not black.
>>It's
>>not pink. It's pure white salt.
>>
>>Go ahead! Pay more for all this other stuff if The Food Network tells you
>>to. Meanwhile I'll buy regular sea salt.
>>
>>Jill
>>
> jesus, jill, this is wacky even for you. no one has mentioned sea
> salt in this thread except for you. but go ahead and make fun of your
> imaginary friends.
>
> your pal,
> blake

Sheesh! Are we going to do the panko trick about salts now? There IS a
difference!

Felice

On Oct 10, 10:59 am, "Felice Friese" > wrote:
> "blake murphy" > wrote in message
> > On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" >
> > wrote:
> > [snip]
> >>Go ahead! Pay more for all this other stuff if The Food Network tells you
> >>to. Meanwhile I'll buy regular sea salt.
>
> >>Jill
>
> > jesus, jill, this is wacky even for you. no one has mentioned sea
> > salt in this thread except for you. but go ahead and make fun of your
> > imaginary friends.
>
> Sheesh! Are we going to do the panko trick about salts now? There IS a
> difference!
>
> Felice

One is torn. The compassionate thing to do would be gently to nudge
her towards getting a prescription adjustment. The entertaining thing
would be to egg her on to flameout. Guess I'll choose the normal
option and go back to skipping all her posts. -aem

"Janet Baraclough" > wrote in message
...
> The message <SwZOi.4821$8F.216@trnddc05>
> from "Paul M. Cook" > contains these words:
>
> > Who cares what "they" think? I've been cooking with canned soups or
years.
> > I could not make a decent tuna noodle casserole or chicken noodle
casserole
> > without them. Talk about comfort food. I've cooked TNC at 3 am when I
> > needed something warm, tasty and pleasing to make me feel better about
the
> > ******** that life can sometimes turn into. I owe my life to cream of
> > mushroom soup! I admit it!! I am glad I have a pantry full of the
stuff.
>
> Your addiction to cream of mushroom soup is surely the direct cause
> of your insomnia and life problems. Get help before it's too late. And
> remember, going cold turkey is not an excuse to pour on some cream of
> mushroom soup and heat it up.


I am not addicted, I can quit any time I want.

Paul

"aem" > wrote in message
oups.com...
> On Oct 10, 10:59 am, "Felice Friese" > wrote:
>> "blake murphy" > wrote in message
>> > On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" >
>> > wrote:
>> > [snip]
>> >>Go ahead! Pay more for all this other stuff if The Food Network tells
>> >>you
>> >>to. Meanwhile I'll buy regular sea salt.
>>
>> >>Jill
>>
>> > jesus, jill, this is wacky even for you. no one has mentioned sea
>> > salt in this thread except for you. but go ahead and make fun of your
>> > imaginary friends.
>>
>> Sheesh! Are we going to do the panko trick about salts now? There IS a
>> difference!
>>
>> Felice
>
> One is torn. The compassionate thing to do would be gently to nudge
> her towards getting a prescription adjustment. The entertaining thing
> would be to egg her on to flameout. Guess I'll choose the normal
> option and go back to skipping all her posts. -aem

Chicken.

Felice

cyberSOUR wrote:

> This is my favorite subject line of the day.


We're sorry that you are so darn bitter...

--
Best
Greg

Becca wrote:
> Serene wrote:
>>
>> 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.)

With all that rice, it might *not* be too salty. But are you sure the
rice goes on the top?

> 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).

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and daughters.

Bob