Susan Spess Shay

Still playing make believe.


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Green Rice

Soup condensed, and canned, of the Campbell's ...

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When I was a freshman in high school, I had to have a project for Home Ec. I had no idea what to do. Most of the girls sewed something, but I wasn’t a seamstress. (Bor-ring!)

Mom had a great idea! Why not ask the women in my life for their favorite recipes? Super! Since I didn’t have a scrap of an idea, I did it and got a good grade from it, too.  Our entire family has benefited from that little box of recipes over the years.

Klorene Lawrence gave me the recipe she called Green Rice. Everyone loves this dish. (Think I’ll whip it up for Thanksgiving this year.)

Most people have a recipe for broccoli-rice casserole, but I like this one more than any other one I’ve found.

Klorene Lawrence’s GREEN RICE

1 1/2 C Minute Rice, cooked as directed.
1 can Cream of Mushroom soup
1/2 C. chopped onion
1/2 C chopped celery
1 stick oleo
1 jar Cheese Whiz
1 box frozen chopped broccoli–cooked as directed

Saute onion and celery in 1 stick of oleo until tender. Mix all ingredients together and top with Cheese Whiz. Bake at 350 for 25 minutes. Serve hot.

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Beef Stroganoff Burgers

 This is a quick and easy meal. Mom used to fix it when she was running a little late, and we loved it! Once when she’d made it, she hadn’t added the sprinkling of sweet paprika. (It gives an extra special flavor.) Being the helpful number one daughter, I grabbed the paprika out of the cabinet and doused the concoction.

Picking up the spoon, I started to stir in the paprika, when I noticed it was moving. Ewwww! I had no idea that paprika could get bugs in it. 😦 “Mooooooom!”

Luckily, the paprika was all in one area. Mom threw out the spoiled part and heated the stroganoff really well, but I still couldn’t eat that night.

Here’s what you’ll need: 

1-1/12 pounds hamburger meat
1 can Mushroom Soup
Small container sour cream.
Sweet Paprika (bug-less!)
Hamburger buns

Brown the hamburger meat and drain well. Stir in sour cream and mushroom soup. Sprinkle with sweet paprika to taste. Toast the hamburger buns in the broiler, and serve the sandwiches open-faced.

These sandwiches are quick, easy and goooood! I always liked them best with plain potato chips and pop, but you can add cole slaw if you know how to make a good one.  


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Chicken and Rice–YUM!

 I love church cookbooks. You know the ones I mean. They have all the best recipes the women in a church prepare.

In C-Town our church has rotating committees for funeral dinners, and happily, the one I’m on is headed by one of the best cooks around. (I don’t mind a bit!)

When I was in Pryor Creek, one woman did most of the cooking for funeral dinners by herself. Joy (the perfect name for her) was what I call a master chef. 

To be truthful, at that time I was a working mom with three very active boys. I learned to cook from my mom, who had six kids and cooked a lot of fast and easy recipes. Spaghetti sauce from a mix, taco sauce from an envelope and pizza dough from Bisquick. 

I probably deemed anyone who made her own Alfredo sauce instead of pouring it out of a jar a master chef, but Joy truly was fantastic.

She was very organized, and did everything–at least the things I knew about–just the way they should be done. Especially in the kitchen. (If I can find my shoes in the morning when I’m getting ready for work, I’ve scored a victory!)

So the other day when Joy commented on Facebook that she was making my recipe for Chicken and Rice, and that it’s THE BEST, I nearly cried with happiness! I couldn’t have been happier if Paula Deen had bragged on my recipe.

But it’s really not my recipe. It’s Eunice Posten’s and I got it from this cookbook.

If you can’t read it, it’s from the Lakeview Christian Church in The ‘Ford. Published in 1981. I’d show you the actual page, but I used it so many times, it was torn out years ago. That didn’t keep me from submitting it to the Southside Cookbook in Pryor Creek. (If I ever had a copy, I can’t find it now. Somebody tell me how to get one or loan me yours so I can copy it.)

(Please!)

This recipe is easy and  Y-U-M-M-Y!!! Here you go–

1 stick of butter or margarine
2 C Instant Rice
1 C Chicken broth
2 Cans Mushroom Soup
Chicken breasts
1 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees. Melt butter in a baking dish (in the oven.) When the butter is melted, add rice, mushroom soup, chicken broth, salt and pepper and mix well. Smooth rice mixture and top with chicken breasts. (I lightly salt and pepper the chicken breasts, too.)

Bake in the oven at 400 degrees for 50 to 60 minutes or until breasts are done.

Rather than topping with chicken breasts, sometimes I  take small pieces of breast meat (such as for fajitas but cut into bite size pieces) and stir them into the rice mixture and cook as above.

Everyone in my family loves this dish. It’s a golden tan color when you take it from the oven, and right around the edges is the best crunchy goodness! Yuuuuuum . . . . 

Like my grandad used to say, it’ll make your tongues lap your brains out! Try it and let me know what you think!