Archives=July2012

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Cup size conversion amounts for Cool Whip containers:

Some older recipes call for a 4-oz. container of Cool Whip, which is not made anymore.

The 4-oz. tub held 1½ cups of Cool Whip.

8-oz. Cool Whip tub = 3 cups

12-oz. Cool Whip tub = 4½ cups

16-oz. Cool Whip tub = 6½ cups

16-oz. Cool Whip “Lite” tub = 6¾ cups

I love “Retro” recipes….maybe that’s because I’m Retro! I have hundreds of cookbooks and read them like people read novels! But when it comes time to cook dinner or plan a family gathering, I seem to always revert back to the old tried and true recipes. Our Great Chicken & Rice Casserole was a popular 1970’s recipe because it could easily be put together in the morning, refrigerated and baked in the oven for supper. I made it at Gillionville Plantation in Albany, GA and the guests loved it….In the ‘70’s Jell-O salads and desserts were all the rage. Homemakers were very creative, making their own combinations. You’ll find many in the old cookbooks. Jell-O even came out with their own little cookbook of desserts and congealed salads. Here is one of the most popular, called Watergate Salad. We’re not sure who named it, but it became popular after the Nixon Watergate scandal. And last, “Heavenly Hash”. This was a funny name given to a mixture of canned fruits and tossed with sour cream. It was also called a “5”, “6” or “7” Cup Salad, depending on how many “one cup” ingredients you added.

Great Chicken & Rice Casserole

Just add croissants, a mixed fruit bowl and you have a great meal!

2½ to 3 lb. frying chicken, cut up

1 cup raw Uncle Ben’s long grain rice (not instant)

1 (10-3/4 oz.) can cream of celery soup

1 (10-3/4 oz. can cream of mushroom soup,

or cream of chicken soup

1½ soup cans of water

1 envelope Lipton’s dry onion soup mix

Preheat oven to 350º. Lightly grease a 9x13 baking dish. Combine soup, water and rice together and pour into baking dish. Place chicken pieces in a single layer evenly over soup mixture, pushing down into mixture slightly. Sprinkle dry onion soup mix evenly over top and cover tightly with foil. Bake for 1 hour and 45 minutes, so rice is done. Makes 6 to 8 servings

Note: It’s hard to find a chicken now days that size. They’re so big they’re more like hens! So you can substitute chicken breasts for the fryer. I recently halved the recipe in a smaller baking dish, using 2 large chicken breasts (about 1½ lbs.) for the two of us, cut into large bite-size pieces. I used ½ cup rice, one can of soup, 3/4 cup water and the whole envelope of dry soup mix.

Heavenly Hash

Also called “Mandarin Orange Salad”

1 (11-oz.) can Mandarin oranges, drained

1 (20-oz.) can pineapple chunks, drained

1 (10-oz.) jar Maraschino cherries, drained

1 cup flaked coconut

1 cup mini marshmallows

1 cup sour cream

Combine all drained fruit and toss to mix. Fold in sour cream, cover and chill.

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July, 2012

Watergate Salad

1 (3.4-oz) box Jell-O Pistachio Pudding & Pie Filling Mix

1 (20-oz.) can crushed pineapple, drained,

reserving ½ cup of juice

8-oz. carton Cool Whip, thawed

1 cup mini marshmallows

½ cup chopped nuts (pecans or walnuts)

Drain pineapple, reserving ½ cup of juice. Place juice and Pistachio pudding mix in a bowl, stirring until well blended. Stir in drained pineapple, marshmallows and nuts. Gently fold in Cool Whip with a rubber spatula, mixing well. Refrigerate at least one hour or overnight.

Note:This is very sweet so an ice cream scoop size is a good serving; garnish with a stemmed red maraschino cherry.