mom's chicken and rice

 i am going to add a bunch of old recipes i have on yellowing paper to preserve them in an easily accessible format, and many i will not have made alterations to yet. this is one of them. i plan to attempt it at some point, because i loved this growing up. the lipton soup mix is the hard thing to sub. 

1 can cream of chicken soup

1 can cream of mushroom soup

6ish pieces of boneless chicken

1 cup rice

2 soup cans of milk

1 pack dry lipton's onion soup mix

combine all but chicken and soup mix in a 9x13 pan. add chicken. sprinkle dry soup mix on top, making sure chicken pieces get some on them. cook @ 350 for 1.75-2 hours, or until brown on top.

corn pudding or casserole

 this was an experiment in making it gluten and dairy free. so.  attempt 1:

1 pack king arthur gf honey cornbread

2 cans creamed corn

2 cans corn, drained (i used the short, sort of dry pack shoepeg corn)

12ish oz of df sour cream or plain yogurt. I used almond yogurt, and am a little dubious but we'll see

3 eggs, beaten

6 T df margarine (earth balance is an excellent sub)

mix, pour into ungreased 9x13 pan and bake @350 for 1 hour

cole slaw

 6 cups shredded cabbage

1 cup shredded carrot

 1 cup mayonnaise

1/4 cup white wine vinegar

1/4 cup sugar

Salt and pepper to taste 

Directions

In a large bowl, combine all ingredients. mix well. best if left to rest in the fridge for at least a couple hours.