Showing posts from December, 2018

Foodsgiving: French Onion Casserole

Tonight's dinner is a tried-and-true favorite among the menfolk, and one of the few that doesn't have meat. It's not vegetarian, however, since it does use cream of chicken soup. But it's so beloved of the men that I have regularly doubled the recipe and turned it from a side dish to the main course. FRENCH ONION CASSEROLE 3 tbsp. butter 3 large sweet onions (or 4 medium) 2 c. Swiss cheese (or 8 oz., shredded or sliced) 1 can cream of onion soup 2/3 c. milk 1 tsp. soy sauce sliced French bread Slice onions. Melt butter in a large saute pan or skillet over medium heat and add the onions. Add more butter if necessary. Saute the onions until clear with a little browning. Meanwhile, in a separate saucepan, heat soup, milk and soy sauce, stirring to blend. In a 21-quart casserole pan (9x9 works fine), layer the onions, then a layer of cheese and a dash of pepper to taste. Pour the soup mixture over the onions and cheese. Top with bread slices. Bake at 350

Foodsgiving: Disney Dijon Chicken

I love food holidays. It's utterly ridiculous how much fun it is to make up different recipes and confuse my menfolk. I am the weirdo who always wishes she could host a gathering of a zillion, and if my house could seat more than ten people at any given time, I'd be the one hosting every party from SPJ to the choir to the writing group to... well, random strangers. Now I have an unprecedented MONTH off, as grades have been turned in, I passed everything, and the semester doesn't start until January 14. Naturally I will be spending most of the break writing, shooting, editing and other such things based in earning a living. But I'll also be COOKING. Yum. Last night was an old favorite, a variation on the basil cream chicken that comes from the Happiest Place on Earth. I have a number of Disney cookbooks, but this one I stole from my mother's cookbook of Disneyland recipes. DISNEY CHICKEN DIJON SAUCE 2/3 c. heavy cream 2/3 c. chicken broth 2 tbsp. dijon mu