Change, change can be
quite annoying at times. Rattling around
in a purse or pocket, those elusive pennies never there when needed; or too
many taking up precious space. For many
years there has been consideration of doing away with the penny. Has not happened yet as that would lead into
another type of change altogether.
Change, “the act or
instance to make or become different”, “to alter, vary or modify to make or
become different”. Change is evolution,
growth, development which goes hand in hand with making or creating something
different. This is often sort by some,
but feared by the majority; it is comforting to be one of many, then alone on
an unsure roadway. I believe there lies
the rub; to be different, unique, in a smaller grouping where one can stand
out. Why be different when the “same
old, same old” has always been good enough?
Why, why be good when there can be better!?!
When it comes to recipes,
a first attempt will be following word for word, measure by measure, ingredient
by ingredient; no changes or differences.
The resulting culinary creation might be liked, even enjoyed so much to
spark the word love; pretty close to perfection. However, I am an adventurer in, as well as
out of, the kitchen; my pantry is a wonderland of spices, herbs, seasonings and
sauces from around the world. The
second, third, even more attempts are play time; changing original designs to
make/create different tastes, textures.
The ultimate goal is to be better, not just good!
As an example, let’s use
Campbell Soups’ recipe for One-Dish
Chicken & Stuffing Bake, a simple dish to make and very tasty
too. (Recipe from: https://www.campbells.com/kitchen/recipes/one-dish-chicken-stuffing-bake/)
Ingredients:
4 cups Pepperidge Farm®
Herb Seasoned Stuffing
1 3/4 pounds skinless,
boneless chicken breast halves
1/4 teaspoon paprika
1 can Campbell's®
Condensed Cream of Mushroom Soup or Campbell's Condensed 98% Fat Free Cream of
Mushroom Soup
1/3 cup milk
1 tablespoon chopped fresh
parsley or 1 teaspoon dried parsley flakes
How to Make It
Step 1
Heat the oven to
400°F. While the oven is heating,
prepare the stuffing according to the package directions.
Step 2
Spoon the stuffing across
the center of a 3-quart shallow baking dish. Place the chicken on either side
of the stuffing. Sprinkle the chicken with the paprika.
Step 3
Stir the soup, milk and
parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish.
Step 4
Bake for 30 minutes or
until the chicken is cooked through.
Made it once or twice as
is, very good and no leftovers, but not good enough, so I made it again and
again; changing ingredients like cream of celery, instead of cream of mushroom;
using cut up, precooked chicken instead of raw chicken breasts; adding frozen or
canned vegetables to see which tasted better.
Each time it went from good to better, better to betterer to betterest;
yes, yes, I know I am not using proper English and I can hear the groans of
teachers everywhere. Each time though,
it was a delicious concoction devoured by all who tasted it; success in making
different!
So now I will share with
you my latest changes to Campbell’s most basic recipe. Do not fear change my friends; accept,
embrace and remember most of all; Fear is the Mind Killer.
Chicken Corn Stuffing Bake
Ingredients:
1 box (10 oz.) Mrs.
Cubbison’s Herb Seasoned Cube Stuffing (personally like this brand)
2 cups homemade chicken
broth (or used canned)
2 cups precooked chicken,
cut into small pieces
1 can (15 oz.) whole
kernel sweet corn (do not drain liquid)
1 tsp. each ground black
pepper, garlic powder, onion powder
1 can (15 oz.) sweet cream
styled corn
1 bag (8 oz.) shredded,
medium Cheddar cheese
Preparation:
Preheat oven to 350F; spray a 9” x 13” baking
dish with nonstick spray.
In a large bowl, mix
together cube stuffing, broth, precooked chicken, whole kernel corn and
seasonings. Spread out evenly in baking
dish; spread creamed corn evenly over all; spread Cheddar cheese evenly over
creamed corn.
Cover with aluminum foil
and bake for 30 minutes; remove foil, bake another 20 minutes; cheese will be
completely melted and browning at dish edges.
Remove from oven, let rest 10 minutes before serving.
Makes 8 servings.
Mary Cokenour
