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
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
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.
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.
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.