1 frying chicken
1 medium onion, minced
3 tbsp butter, melted
3 cup cabbage, shredded
1 tsp salt
1 cup rice, cooked
1 can cream of tomato soup, undiluted
1 cup dry breadcrumbs
A Recipe for
Foil-Baked Chicken Rice & Cabbage
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
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The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
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This Recipe for Foil-Baked Chicken Rice & Cabbage is one of thousands in the Recipes-to-go Meal Cookbook.
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
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Herb Tip |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
This is a recipe for Foil-Baked Chicken Rice & Cabbage from the recipe cookbook of Recipes-to-go (Meal)
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
An empty belly is the best cook. |
| Estonian Proverb |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Cut chicken in quarters. Simmer onion in the melted butter for 5
minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and
undiluted soup, stirring as it heats. Have ready four pieces of
aluminum foil, 12 x 12 inches. Lightly oil one side and place a
chicken quarter in the center of the oiled side. Spoon rice and
cabbage mixture evenly over the chicken; spread crumbs evenly over
each top. Fold foil over and seal each package. Place on a baking
pan and bake at 450 F for about 35 minutes. Tear foil to expose
crumbs and bake 15 minutes longer, or until browned.
Serve at once.
From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen
Greene Press, Brattleboro, Vermont. 1971
Shared by Robert Rostrup
Serves: 4
Foil-Baked Chicken Rice & Cabbage Recipe brought to you by Recipes To-Go