Everybody knows the French have a self-inflated sense of themselves, but in the realm of the kitchen it’s quite justified.
My girlfriend Florence was a marvelous Provençal-style cook. You have no idea what I’d give for some of her lapin chasseur (rabbit stew) right now. Actually there were some things that I cooked that she would ask me to prepare. She especially liked my stir-fry pork with honey-mustard sauce.
She remarked, one time that Americans couldn’t cook anything without a can of Cream of Mushroom soup. I told her that was a horrible, outrageous lie…
There’s also Cream of Asparagus, Cream of Broccoli, Cream of Celery, Cream of Chicken, Cream of Chicken and Mushroom, Cream of Chicken with Herbs, Cream of Chicken with Roasted Garlic, Cream of Onion, Cream of Shrimp and Cream of Potato Soup as well. So THERE!
Last night I made a Campbell recipe called Fiesta Chicken which uses Cream of Chicken AND Cream of Mushroom soup. It’s delicious.
1 can cream of chicken soup
1 can cream of mushroom soup
2 small tomatoes, chopped
1/3 cup picante sauce
I medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6) inches) cut into 1-inch strips
3 cups cubed cooked chicken
1 cup (4 oz) shredded Colby cheese
In a bowl combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder.
In a greased 13”X9” baking dish layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
Cover and bake at 350° for 40 to 50 minutes or until bubbly.
Take that you Gallic Cuisine Snob!
One response to “French Lies About American Cooking”
That does sound good!
We used to cook a lot with those cream soups. Holidays weren’t holidays without that green bean/mushroom soup/canned french fried onion dish.
It’s been several years since I’ve had that one – although I’ll contribute this absolute favorite. If you can get the ingredients, it’s great for a group.
In a lightly buttered baking dish (8×12, 9×13 or close) put a layer of skinned, halved chicken breasts. Put a slice of processed swiss cheese on top of each one. Cover the whole thing with a can of cream of chicken (or cream of chicken with herbs) soup. Cover that with a good layer of Pepperidge Farm Herb stuffing mix, and drizzle the whole thing with about a half cup of melted butter.
350 degrees for an hour. I cover with foil for a while and then take it off to brown.
I call the dish “Chicken Old Reliable”. 😉
Not serving that green bean thing is at Thanksgiving is almost unAmerican, but I have to confess I always hated it.