Lemon Chicken with Rice

My friend gave this recipe to me along with others as a wedding present. It has been a regular for us through the years. I just love eating chicken and rice with a delicious sauce. You can use different kinds of cream soups too. I just use whatever is in my pantry usually. This is just one of those super easy weeknight dinners with leftovers for lunch the next day. Enjoy.

Lemon Chicken

In Large Frying Pan:

Brown skinless/boneless cicken with a little oil.
Salt, perpper, and garlic chicken to taste.

Combine in Bowl:

1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can of milk (sometimes I use evaporated milk)
3 Bay leaves (optional)

Add soup mixture to chicken and simmer for 30-60 minutes.

Add Lemon juice about half way through, 1-3 tablespoons

Serve with Rice

It's Muffin Time

I wasn't sure about posting a muffin recipe. Do people really eat muffins anymore? They are kind of a crumbly mess, and you never see them served in restaurants, well except for a bagel or coffee shop. Anyway, my Mom was great at whipping up muffins for dinner. These particular ones were a special treat, practically dessert! I love to make a double batch and have them for breakfast the rest of the week.

Ginger Muffins

1/4 cup shortening
1/4 cup sugar
1 egg
1/2 cup molasses(not dark)
1 1/2 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cloves
1/2 tsp. ginger
1/2 tsp. cinnamon

Cream shortening and sugar.

Add egg and molasses.

Combine dry ingredients and add to creamed mixture.

Gradually add 1/2 cup hot water, beating until smooth. Fill greased muffin pans, or ones lined with paper liners, about 2/3 full.

Bake at 375 for 20-25 minutes. Makes one dozen.