I would really like to have a photo for you. But as I’m sure you know, sometimes things just don’t work out like you want. After all, I also really wanted to post this recipe the last two weeks.
I was waiting for a photo. Hmm. Okay, then.
When Smitty, my maid of honor, planned a wedding shower for me, we decided that our moms should be invited to the party. I’m not sure what prompted this, but the result was my mom, Mark’s mom and Sandi’s mom joining my girlfriends from high school at a sweet reception in the church fellowship hall.
Without looking it up, I don’t remember any specific gifts I received that afternoon. Except one. Well, two, actually.
Mark’s mom gave me a flannel nightgown and a cookbook.
See, Marilyn was cold-blooded. Not in the heartless sense, but in the it’s July but I still need a sweater in the shade sense. And so her gift of a flannel nightgown was a kind gesture, meant only to help me deal with my upcoming life with a hot-blooded man.
I suppose you can take that however you want.
I never wore that long-sleeved flannel nightgown. But the cookbook? Oh, it’s a treasure. It was a compilation of recipes from Marilyn and her friends at church. At the time, it wasn’t very interesting, but I have come to really love that book. While it’s been so comforting to have some of Marilyn’s recipes (she died in 2001), our favorite dish is actually one that someone else shared in the cookbook.
So, now that I think about it, this isn’t even a family recipe. Well, whatever. It’s our family’s recipe. And I’m sure I’ll pass it on to someone.
- 6-8 boneless, skinless chicken breasts
- 2 cups cheddar
- Some chopped onion (no, I don’t know how much)
- 1 can cream of mushroom soup
- Splash of milk (yep, I said a “splash”)
- Black pepper
- Rice (I use two bags of boil-in-bag rice)
Bake the chicken for 30 minutes at 350 degrees (or until cooked through). Drain water and any fat. Mix cheddar, onion, soup and milk. Season with pepper. Spoon mixture over chicken. Bake for another 15 minutes (or until cheese is melted). Serve over rice.
I used to serve it with Lipton’s mushroom rice, but that makes it awfully salty. Sometimes I cut the chicken breasts in half, to make smaller serving sizes. But really, no matter how you change it up, Cheesy Chicken is mighty good.
For more (actual) Family Recipes, head over to the Vanderbilt Wife. And for some mouthwatering recipes, check out A Southern Fairytale.
Do you have a favorite family recipe? How do you feel about flannel?
UPDATE: On August 30, 2010, this post will be linked to Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, What’s Cooking Wednesday, Works for Me Wednesday, Friday Food, Foodie Friday and Food on Fridays.
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My favorite recipe is something that I could only have at home because there's no chance that we would ever make it together. That seems to be the case with a lot of meals I grew up with. sigh…
In our garden (my mom's garden, really) we would grow mustard greens. When cooked with ham and diced up potatoes (in the greens) they get really soft and mushy. Sounds nasty, looks nasty, tastes amazing over maccaroni and we would also have hard-boiled eggs. Oh my goodness, now I'm salivating. YUM YUM!
There's also the homemade sauerkraut, pickles and applesauce. mmmmm
Have I had this before? I thought I had, but for some reason, I can't remember having it over rice… maybe if you had pictures, that would jog my memory. ;)
Oh Mary, you always make me laugh! Miss you! Hope to see you at Debbie's on the 20th.
Got to say…I love flannel. Unfortunately Paul does not…no flannel gowns for me either…but had either of my bio births been born in the winter, you bet I would have been wearing a flannel nightgown for the 6 weeks postpartum! :-D
As for our favorite recipe…it was also part of a wedding gift! :-D T-Dogg gave it to me actually :-D. My favorite recipe in there was from my maid-of-honor–it has become a favorite request with EVERYONE who comes to our house…twice baked potatoes. To be honest, I don't use the recipe anymore (and I don't feel like getting the book our right now), but here is what I do:
Microwave potatoes until soft (normal baked potatoes)…we usually use 6-8 large potatoes because my kids eat the "innerds" that are leftover from the skins. Makes great "mashed" potatoes :-D.
While they are cooking, add into your mixing bowl (we have a stand mixer…LOVE IT!!!):
1 stick of butter
1/2 – 1 cup sour cream
1/2 a brick of cream cheese (not sure how big those are…normal phil. cream cheese)
1/2 tsp onion salt
handful of shredded cheese
When the potatoes are done, set them out to cool for a couple minutes or you WILL burn your hands. Then, cut a large oval in the top of the potato, and scoop out the insides (will look like a bowl). Add that to your mix.
Mix well until it looks like mashed potatoes.
Then…scoop your mixture back into your "potato bowls", sprinkle with paprika and parsley, and put more shredded cheese on the top.
Microwave for 1-2 minutes
Not the lowest-calorie thing on the planet, which is why it is usually reserved for "steak night"…People LOVE being invited over to our house :-D (free steak and potato dinner…just have to put up with noisy kids! :-D)
i LOVE flannel sheets.
Alece – even in Africa? Is it not hot where you are? I sweat way too much for flannel, girls!
HM – that sounds delicious! And I love your non-recipe recipe. :)
Heather – I'm not sure I'll make it to Debbie's that day, but I'm going to try!
Chelley – I feel like I've probably made this for you. But we always eat it ith rice, so maybe not…?
Lauren – you definitely grew up eating differently than we did. But trying new things is fun, right…? :)
lol… how do i feel about flannel?! well i grew up in northern minnesota, so flannel is quite prevalent up there. however, i have never done flannel pj's! that's hillarious that you got some for your shower!
Sounds yummy, Mary! Thanks for linking up!
I used to think flannel was way too hot, but now that my cheap husband keeps the thermostat way down low in the winter, I may change my tune!
We have a favorite cheesy chicken recipe that’s similar, but I use cream of celery, 1/4 cup sherry, and croutons sprinkled on top. Yum!
My daughter would LOVE croutons on top of cheesy chicken. She calls croutons “crunchies”!