Let the mocking begin

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

Quoted message said:

"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.

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.

Quoted message said:

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 said:

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.

Ouch!

aem said:

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 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>

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?

<G>

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).

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 said:

"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???

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.)

Quoted message said:

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

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).

Quoted message said:

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 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

My mom always made a dish like that, Serene. She called it Chicken Noel -
don't know why! She would brown the chicken in a skillet and while that was
browning she would mix up a can of cream of mushroom soup, milk, and about
1/4 cup of sherry. Then she'd put the chicken in a baking dish and smother
it with the sauce to serve over rice. I always would rather have the rice
and sauce instead of the chicken. Don't feel bad. :~)

kili

"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.

Tomorrow night,

Quoted message said:

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

Quoted message said:

Serene

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

In article <[email hidden]>,

jmcquown said:

Salt is salt, IMHO. They certainly charge much more for coloured crystals
ground and called "sea salt".

(snip)

Quoted message said:

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 <[email hidden]>, "Pandora" <[email hidden]>

Quoted message said:

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" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

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 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. :-)

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...

Quoted message said:

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

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" <[email hidden]>

Quoted message said:

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

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" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" <[email hidden]>

Quoted message said:

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

The message <SwZOi.4821$8F.216@trnddc05>
from "Paul M. Cook" <[email hidden]> contains these words:

Quoted message said:

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.

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.

Janet.

Felice Friese said:

"blake murphy" <[email hidden]> wrote in message

Quoted message said:

On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" <[email hidden]>
wrote:
[snip]

Quoted message said:

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

Quoted message said:

Quoted message said:

Jill

Quoted message said:

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

Quoted message said:

The message <SwZOi.4821$8F.216@trnddc05>
from "Paul M. Cook" <[email hidden]> contains these words:

Quoted message said:

Who cares what "they" think? I've been cooking with canned soups or

years.

Quoted message said:

Quoted message said:

I could not make a decent tuna noodle casserole or chicken noodle

casserole

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

[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.

Quoted message said:

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