Saturday, November 20, 2010


Down Memory Lane with Grandma's Recipes is going to be a series of recipes that my children loved as children and then cooked for their children.  Now my oldest Grandson is starting to cook and would like to see the recipes he grew up with on the blog. 

Our Grandson with his Leading Lady at his saxophone recital.  She accompanies him on the piano when he plays.  Isn't it nice to keep it in the family?

Grandma recipes are for the foods that were served for dinner before pizza was available for 5 bucks.  They are the recipes that were served for dinner when everyone sat down to dinner every night.  There is nothing gourmet or fancy about them; they are just old-fashioned good cooking found in the Heartland.

The chicken is moist and tender.  The rice has outrageously wonderful flavor.

Let me know if you have a favorite older recipe you would like to share or one you would like to have me find for you.  I have a collection of church cookbooks from all over the country and that is where you find the best recipes for what was served at home in that part of the country during the specific time of publication.  It was during the Great Depression of the 1930's that churches started publishing cookbooks to raise funds.  These old cookbooks are a treasure chest of information about a way of life long gone, but possible to recreate for a time with a recipe.  To send me a recipe or ask a question, hit the word COMMENT at the bottom of the blog.  I would really love to hear from you.

For ease of preparation and maximum flavor, the chicken is baked on top of the seasoned rice. This was always a favorite dinner at 1402 East Patterson.  I had chicken thighs in the freezer so I used them.  You can make this with any part of the chicken.  I like to use long grain rice.

1 large or 2 small chickens, cup up
1 can cream of mushroom soup, undiluted
1 soup can of milk
1 can (4oz.) mushrooms, drained
1 c uncooked white rice
1 envelope Lipton onion soup mix

Ingredients:  Chicken, rice, French onion soup mix, cream of mushroom soup, milk and mushrooms.

Mix all ingredients together except chicken. Put into a greased 9x13-inch baking pan. Lay chicken on top of rice mixture. Bake at 350° for one hour covered with aluminum foil. Remove foil and bake an additional hour.

I cut off excess fat from the chicken pieces.

The fat I removed from the thighs.

Spray 9x13-inch baking pan with cooking spray.

Drain mushrooms.

In sprayed pan, put rice, onion soup mix, and mushroom soup.

Measure milk by pouring it into the soup can.  Add to rice mixture and combine.

Rice mixture ready for the chicken.

Place chicken pieces on the rice mixture.

Cover pan tightly with aluminum foil.  Bake in preheated 350° oven for 1 hour. 

Remove aluminum foil and continue baking, uncovered, for another hour.

Ready to serve.

The thigh that was skinless was as moist as the piece that had the skin on it.  Enjoy!!!


  1. I'm still waiting for the baked spaghetti recipe!

    Hope all is going well with your husband.

  2. My Mom's spaghetti is coming right after Thanksgiving. Hope your Mom is doing well. We will know more on the 30th. Happy Thanksgiving!