I want to tell you about Abigail. Abigail was a beautiful, smart young lady. She was married to a real scoundrel though…
A king was traveling through the woods near Abigail’s house and the king’s servants approached that scoundrel to tell of their coming. Well…being a scoundrel…he didn’t care! But when Abigail found out she knew that she must protect her household by endearing the king.
So Abigail got busy…she “made haste and took 200 loaves of bread, two skins of wine, five sheep already dressed, five seahs of roasted grain, one hundred clusters of raisins, and 200 cakes of figs, and loaded them”
OK…now that is cooking.
How about us??? Could we even feed an extra 20 people if needed??? She served an entire army!
I think one of the biggest differences in cooking long ago and cooking now (besides that they had to cook to live!) is that we have been taught to follow exact recipes instead of being creative and thinking about the texture and taste and working with what we have.
They had to make what they have taste yummy! If we think like that…we will enjoy cooking more, save money and it will taste better!!!
What I really l-o-ve about this recipe is the ingredients are so easy to substitute….I can change it up with what I have on hand and it comes out delicious every time!!
The original recipe (shown later) calls for 9x13…I half it in this…
Boil 1/2 bag of packaged egg noodles (or as many as you’ll need to cover the bottom of your dish) Remember we’re being flexible :)
Layer noodles in casserole dish and add chicken breast pieces on top. I use frozen pre-cooked breast strips…
Then mix 1 can of “cream of” soup…the recipe calls for cream of mushroom…I’ve used mushroom and celery too…
Mix that with 1/2 cup of cream cheese or sour cream
Layer the creamy mix on top of chicken and noodles.
Top the casserole with cracker crumbs…I’ve also used canned bread crumbs and crushed frosted flakes…
Crush the crackers in the package!! No mess.
Drizzle melted butter on top of crackers for a real crunch!
Again…you can use olive oil, cooking spray, or melted margarine
Top with poppy seeds or leave them off – you pick.
Bake at 350 for 30 minutes…and…dinner is served.
The leftovers are good in red igloo too.
Here’s the original recipe…
My meat and potatoes man isn’t much for casseroles and truthfully neither am I…but we both enjoy this casserole that a church lady made for us when little man was born. (Church ladies always cook yummy food!!!)
What about you?? What’s your favorite flexible recipe?