Let the mocking begin

Serene said:

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" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

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???

Quoted message said:

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!!

Quoted message said:

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 🙂

Quoted message said:

(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

Serene said:

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]

Quoted message said:

(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

Serene said:

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.)

I'm going to be supportive, rather than mocking. I make a condensed-soup
based dish on occasion and enjoy it greatly - it is the only dish I make
using condensed soup, heck, I don't even eat soup that was condensed. I
make this dish on days when I want a single dish meal that doesn't require
much actual prep time.

I brown 4 chicken leg-quarters (that have been shaken in a bag of seasoned
flour) in a bit of canola oil in my electric skillet. When nicely browned,
I add 2 cans cream of something soup (almost always mushroom) and an equal
amount of milk or water, cover and simmer for about 20 minutes. Then, I add
either a third of a cup or pearl barley or orzo (rice shaped pasta) and a
cup-and-a-half of frozen mixed vegetables. Cover and simmer another 20
minutes or so until vegetables and barley/orzo are cooked. Served with a
side salad and bread du jour.
--
Change Cujo to Juno in email address.

This is my favorite subject line of the day.

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

Quoted message said:

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 <wayneboatwright_@_gmail.com>

Quoted message said:

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."

Quoted message said:

There are several I use from time to time,

"Heck, I fart in public."

Quoted message said:

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?

Quoted message said:

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...

Quoted message said:

On Oct 9, 7:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

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."

Quoted message said:

There are several I use from time to time,

"Heck, I fart in public."

Quoted message said:

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" <[email hidden]> wrote in message

Quoted message said:

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 <wayneboatwright_@_gmail.com>

Quoted message said:

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

Quoted message said:

On Oct 9, 7:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>
wrote:

Quoted message said:

Quoted message said:

There's certainly nothing wrong with using condensed soups as bases for
other dishes.

Quoted message said:

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."

Quoted message said:

Quoted message said:

There are several I use from time to time,

Quoted message said:

"Heck, I fart in public."

Quoted message said:

Quoted message said:

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

Quoted message said:

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.

Quoted message said:

--
Wayne Boatwright

--Bryan

Serene said:

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...

Quoted message said:

On Oct 9, 8:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

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

Quoted message said:

On Oct 9, 7:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>
wrote:

Quoted message said:

> There's certainly nothing wrong with using condensed soups as bases
> for other dishes.

Quoted message said:

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."

Quoted message said:

> There are several I use from time to time,

Quoted message said:

"Heck, I fart in public."

Quoted message said:

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

Quoted message said:

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.

Quoted message said:

--Bryan

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

On Oct 9, 8:47 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

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

Quoted message said:

On Oct 9, 8:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

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

Quoted message said:

Quoted message said:

> On Oct 9, 7:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>
> wrote:

Quoted message said:

Quoted message said:

>> There's certainly nothing wrong with using condensed soups as bases
>> for other dishes.

Quoted message said:

Quoted message said:

> 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."

Quoted message said:

Quoted message said:

>> There are several I use from time to time,

Quoted message said:

Quoted message said:

> "Heck, I fart in public."

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

> Same with the Campbell's canned spaghetti. However hard you try to
> duplicate it...Wait, why would anyone WANT to duplicate it?

Quoted message said:

Quoted message said:

Ever tried precisely duplicating a fart?

Quoted message said:

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?

Quoted message said:

Quoted message said:

--Bryan

--
Wayne Boatwright

--Bryan

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

Quoted message said:

On Oct 9, 8:47 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

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

Quoted message said:

On Oct 9, 8:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>
wrote:
> Oh pshaw, on Tue 09 Oct 2007 06:15:15p, Bobo Bonobo® meant to say...

Quoted message said:

> > On Oct 9, 7:01 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>
> > wrote:

Quoted message said:

> >> There's certainly nothing wrong with using condensed soups as
> >> bases for other dishes.

Quoted message said:

> > 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."

Quoted message said:

> >> There are several I use from time to time,

Quoted message said:

> > "Heck, I fart in public."

Quoted message said:

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

Quoted message said:

> > Same with the Campbell's canned spaghetti. However hard you try
> > to duplicate it...Wait, why would anyone WANT to duplicate it?

Quoted message said:

> Ever tried precisely duplicating a fart?

Quoted message said:

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. :-)

Quoted message said:

--Bryan

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

On Tue, 09 Oct 2007 15:32:30 -0700, Serene <[email hidden]>

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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
[censored] 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 said:

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...

Quoted message said:

Becca said:

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" <wayneboatwright_@_gmail.com> wrote in message > My mom
had a lovely cedar file card box that was chock full of her recipes.

Quoted message said:

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.

Quoted message said:

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."