Subj : Recipes
To : Charles Blackburn
From : Dale Shipp
Date : Fri Oct 07 2022 01:20:04
-=> On 10-06-22 12:35, Charles Blackburn <=-
-=> spoke to Dale Shipp about Curry <=-
CB> oooh,. that does sound yummy.. although i 'd have to use
CB> vegetable oil as my body is not a friend of anything
CB> "nutty" outside of my missus :D
You just ran into one of the unwritten rules about recipes. They are
meant to be guides. Many people will take a recipe, especially those
posted here, and make instant changes to suit their preferences before
even trying it.
CB> but that DOES sound nice... I've saved that and will try that at some
CB> point.
I'm glad that I hit the target on first try.
For instance, some people would substitute boneless thighs instead of
breasts. Others would omit the white wine.
2 lg Boneless/skinless chicken
Breasts
8 oz Sliced mushrooms (fresh)
-sauteed in butter
2 tb Butter
2 c Shredded swiss cheese
1 cn Cream of mushroom soup
1/4 c Sour cream
1/4 c White wine
1/4 c Grated parmesean cheese
Place chicken in ungreased 2 quart baking dish, add mushrooms.
Sprinkle with swiss cheese. In a small bowl combine soup, sour cream
and wine. Pour over chicken.
Bake in preheated 350 degree oven for 45 minutes. Sprinkle with
Parmesan cheese return to oven for an additional 5 to 10 minutes OR
until chicken is cooked through and casserole is bubbly.
Place chicken on serving plate. Stir sauce to blend and serve on the
side with ladle.
Tested 4-12-06
Used white wine. Interesting sauce - a bit thin. I would probably
add a few teaspoons of instant potato buds to the sauce right before
serving to thicken sauce up.
Will try again - perhaps using cream cheese instead of sour cream.
Casserole presentation is totally white - needs color for
presentation of veggies.
Variation of recipe from About.com.
MMMMM
... Shipwrecked in Silver Spring, Maryland. 01:27:38, 07 Oct 2022
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