Bethany's Sunday Rice Pilaf
Serves approx. 4

1/2 medium onion, chopped
4 oz can of mushrooms
1 small jar of pimientos (approx 6.5 oz), chopped
1 tbsp vegetable oil
2 large chicken breasts, chopped
1 cup of canned peas and carrots
Paprika to taste
1 box of Goya Rice Pilaf*

Sautée onion, pimiento, mushrooms, and peas and carrots in 1 tbsp of vegetable oil until soft.  In a separate pan, season chopped chicken breast with paprika and cook thoroughly.

Cook rice according to instructions. Add chicken and sauteed vegetables.

A Note From Bethany...
*Goya Rice Pilaf is not gluten-free. It can easily be substituted with one that is, however.

Bethany's Slow Cooker
Pot Roast
Serves 4

3 lb pot roast
4 red potatoes, cubed
1 medium onion, chopped
1/2 lb carrots, coined
1/2 cup of water
1 pkg of Roasted Potato Seasoning Mix*

Chop vegetables; toss with seasoning. Place in bottom of slow cooker, top with roast. Add 1/2 cup of water. Place slow cooker on low 8-10 hours, or high for 5-6 hours or until tender.

A Note From Bethany...
*I use Concord Fresh Success Original Roasted Potato Seasoning Mix, but there are many other seasoning mixes available. Or, season the potatoes according to taste!

Let me preface this by saying that this skillet is horrible for you. But darn if it isn't absolutely delicious...

Bethany and Randall's
Sausage and Potato Breakfast Skillet
Serves 4-6

28 oz package of potatoes O'Brien
1 lb of sausage
1 cup of shredded cheddar cheese
4 oz can of mushrooms

Brown potatoes according to directions; salt and pepper to taste. In a second skillet, brown sausage. Layer potatoes, mushrooms, and sausage in a 2 1/2 quart casserole dish, cover with cheese. Heat at 350 degrees for 15 minutes or until cheese is hot and bubbly.

Turkey and Rice Soup
Serves 4-6

1 small onion, chopped
1 cup of celery, diced
2-3 cups of cooked turkey or chicken, diced
1 cup of white riced, uncooked
5 cups of water
12 oz jar of turkey gravy
1/2 tsp of salt
1/4 tsp of pepper

Grease crock pot and combine all ingredients. Cover and cook on low heat 5-7 hours, or until rice is done.

Mary Ann's Potato Salad

1 cup of Duke's mayo
2 Tbsp of vinegar
1 tsp of salt
1/4 tsp of pepper
1 tsp of sugar

4 cups of cubed, cooked potatoes (5-6 medium potatoes)
1 cup of celery, sliced
1/2 cup of chopped onion
2 boiled eggs, chopped

Combine first 5 ingredients (my mom also makes a note to add mustard to taste). Stir in remaining ingredients. Cover and chill for several hours.

Chicken-in-a-Pot

3 lb whole chicken
3 carrots, sliced
1 onion, sliced
1 tsp salt
1/2 tsp black pepper
1/2 cup water
1/2-1 tsp basil

Put carrots, onion in bottom of Crock Pot. Add whole chicken. Top with salt, pepper, water. Sprinkle basil over top. Cover and cook until done (on low, 8-10 hrs or on high, 3 1/2 to 4 1/2 hours using 1 cup of water.)

Remove chicken and vegetables with spatula, place on platter.

Bethany's Healthy Taco Salad
Serves 3-4

1 lb of ground chicken
1 packet of low-sodium taco seasoning
1 can of black beans, drained
1 medium tomato, chopped
1/2 medium onion, chopped
1/2 head of lettuce, shredded
1 cup of low fat Mexican blend cheese

Brown ground chicken until cooked through, drain. Add taco seasoning and make according to directions. On a large platter, place lettuce, tomato, onion, black beans, and mix. Top with meat, then add cheese.

This recipe is posted courtesy of All Recipes.

Leslie's Lentil Ham Soup

8 cups of water
2 2/3 Tbsp chicken bouillon granules
1 tsp marjoram
2 cups of lentils
1 ham bone with meat
1/3 tsp of marjoram
2 celery stalks, chopped
4 bay leaves
1 cup of carrots, coined
1 green bell pepper, chopped
1/2 onion, chopped

Bring water and bouillon granules to a boil in a stock pot. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer 10 minutes until lentils begin to soften.

Stir celery, carrots, green peppers, onion, marjoram, and bay leaves into broth and simmer until lentils and vegetables are tender, about 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to the soup, discarding the bone.

Here's an inexpensive crock pot recipe that doesn't take as much time as traditional slow cooker recipes. I've seen various chickenetti recipes over the years, but this is the one we make at our house. Enjoy!

Chickenetti

1 cup of chicken broth
16 oz package of vermicelli, cooked*
4-6 cups of cooked chicken, shredded
2 cans of cream of mushroom soup*
1 cup of water
1/2 tsp of pepper
1 medium onion, chopped fine
1/2 cup of diced celery
1/2 lb of Velveeta

Sautée onion and celery until tender, about 6 minutes. In a very large slow cooker, add chicken broth, vermicelli, and chicken.

In a large bowl, combine soup and water until smooth.

Stir in remaining ingredients. Pour in slow cooker. Cover and cook on low 2-3 hours.

A Note From Bethany...
*Gluten-free pasta and soup may be substituted.

The original recipe didn't call for sautéeing the onion and celery, but the amount of time in the slow cooker isn't enough to cook the vegetables so they won't be crunchy.

Chicken Tetrazzini
Serves 6-8

8 oz of sliced canned mushrooms
3 Tbsp of butter
1/4 cup flour*
1 3/4 cup milk
2 cups of low-sodium chicken broth
1/4 cup of white wine
12 oz of spaghetti*
2 lbs of chopped cooked chicken
1 cup cooked sweet peas
2/3 cup grated Parmesan
1/3 cup breadcrumbs*

Cook the mushrooms in the butter over moderate heat in a saucepan. Stir in flour and simmer for 3 minutes, stirring frequently until thickened. Add in milk, chicken broth, wine, bringing to a boil. Simmer sauce for 5 minutes.

Cook spaghetti and drain well.

Combine spaghetti, the sauce, chicken, and peas in a large bowl; salt and pepper to taste. Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered large casserole dish. Cover Tetrazzini with remaining Parmesan and bread crumbs. Bake Tetrazzini for 30-40 minutes at 375 degrees or until top is golden. Let sit several minutes for the liquid to thicken and absorb.

A Note From Bethany...
*Gluten-free flour, pasta, and breadcrumbs may be substituted.

This is the classic cut-out Christmas cookie recipe we used when I was a child (although the recipe could easily be used year-round). The recipe was called "Ethel's Sugar Cookies (N. N. S.)"--to this day, I'm not sure who Ethel is, and I'm not even sure what N. N. S. stands for (although, knowing the preschool my mom taught at in the early 1980s in Mundelein, IL, I think it probably stood for Nazarene Nursery School.) I'm listing the original recipe as it was, but regular flour could easily be substituted for gluten-free flour.

Ethel's Sugar Cookies

3/4 cup of shortening, part butter
1 cup of sugar
2 eggs
1 teaspoon of vanilla extract
2 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of salt

Chill dough for 1 hour. Roll out and put on ungreased cookie sheet. Bake at 400 degrees for 6-8 minutes. Makes approximately 1 dozen cookies.

This recipe is one that I've modified from several different squash casserole recipes to make gluten-free. Zucchini can also be used (2 lbs of zucchini combined with 2 lbs of yellow squash, although I have always used just squash.) This recipe is one that you'll either love or hate; I make this for my slightly-reluctant husband to try and get more vegetables in our diet. It makes a great side dish and is perfect for church potlucks. Isn't that somethin'?

Lowfat Squash Casserole

4 lbs of sliced yellow squash
1/2 onion, chopped
1 cup shredded cheddar cheese
1 cup shredded Parmesan cheese
8 oz lite sour cream
1 tsp garlic salt
1 tsp pepper
2 large eggs, whisked
2 1/2 cups of breadcrumbs*

2 tbsp butter or margarine, melted Preheat oven to 350 degrees. Cook yellow squash and onion in boiling water for 8 minutes or just until tender; drain squash mixture well. Mix squash and onions, half of the cheddar cheese, sour cream, garlic salt, pepper and eggs in a mixing bowl. Spoon into a lightly greased 13- x 9-inch baking dish.

In a separate bowl, stir together melted butter and breadcrumbs.

Cover casserole with remaining cheddar and Parmesan cheese; spread breadcrumb mixture over top of casserole with a fork.

Bake at 350 degrees for 35-40 minutes

A Note From Bethany...
*Gluten-free breadcrumbs can be used. Since they tend to be expensive, I've also used crumbled gluten-free nacho chips to add a bit of extra flavor.

Here's a recipe from a close family friend, perfect for holiday get-togethers. It's simple to make and takes very little time. Best of all, this recipe is 100% gluten free!

Buffalo Chicken Dip

8 oz cream cheese
8 oz shredded Colby Jack cheese
1 large can of chicken breast, drained
1/4 cup chopped onion
1 tsp minced garlic
1/2 bottle of Ranch dressing
1/4 cup Frank's hot sauce

Mix together in crock pot and heat until warm, about 45 minutes. Serve with chips or crackers.

Noodles and Swiss Cheese

8 oz pkg of egg noodles
1/2 lb grated Swiss cheese
1 Tbsp of onion juice
1 tsp of Worcestershire sauce
1/4 cup of melted margarine
1 pt of sour cream
1/2 cup of buttered crumbs*

Cook egg noodles in salted water and drain. Add Swiss cheese while noodles are still hot. Add onion juice, Worcestershire sauce, and butter. Cool.

Combine with sour cream; mix lightly and thoroughly. Place in casserole dish and top with buttered crumbs. Bake at 350 degrees for 1 hour.

A Note From Bethany...
*Gluten-free bread crumbs can be used.

Here's a recipe from a friend of my parents, Marilee, that dates back to my childhood. And, hey, it may get your kids to eat broccoli!

Italian Broccoli Casserole
Serves 6-8

2 10 oz packages of cut broccoli
2 beaten eggs
1 can of cheddar cheese soup
1/2 tsp of dried oregano
8 oz of stewed tomatoes, cut up
3 Tbsp of Parmesan cheese

Cook frozen broccoli in unsalted boiling water for 5-7 minutes or until tender; drain well. Combine eggs, cheddar cheese soup and oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10 x 6 baking dish, sprinkle with Parmesan cheese.

Bake casserole uncovered for 350 degrees for about 30 minutes.

Here's a stuffed pepper recipe from a woman named Peggy, a friend of my parents when they lived in Mundelein, Illinois from when my dad was in seminary. This makes a great main dish provided you like green bell peppers. It could be easily modified according to taste--heck, go hog wild and be creative.  It's also naturally gluten-free. Check it out below!

Stuffed Peppers

6 medium green peppers
1 lb of hamburger
1/3 cup of onion
16 oz can of diced tomatoes
1 tsp of Worcestershire sauce
1/2 cup of water
1/2 cup of uncooked rice
4 oz of shredded cheddar
1/2 tsp of salt
Dash of pepper

Wash and clean out peppers, removing the tops. Dice onions. In large skillet, cook and drain hamburger and diced onion, add salt and pepper to taste. Add diced tomatoes, 1/2 cup of water, 1/2 cup of rice, and Worcestershire sauce. Cover and simmer for 15 minutes.

Stuff peppers; cover with cheese. Bake at 350 degrees for 20-25 minutes.

A Note From Bethany...
The original recipe called for "sharp, processed cheese (Velveeta)" to be stirred into the stuffing. I have modified the recipe slightly for the cheese to be sprinkled on top of the stuffed pepper right before it is baked in the oven.

This is a recipe that to my knowledge my parents never wrote down but rather learned at one of the many church preschools at which my mother taught, and which, if I ever had a copy, I have long since lost. I have recreated it from memory below. You will notice that this recipe is both embarrassingly simple and rather odd--I'm not sure who invented it but remains my favorite meal, one that I both request every year for my birthday and hide rather shyly from my friends from Italy. I suspect that you'll either love it, as I always have, or hate it and never make it again. Looking over the recipe now I realize that it's probably an acquired taste, but no matter, check it out below!

Hot Dog Manicotti

Manicotti tubes
1 jar of spaghetti sauce
Hot dogs
Kraft singles (or cheddar cheese)
Oregano (optional)

Cook manicotti according to directions (we always would cook one more than needed to use as a test noodle. Heh. Test noodle). While the manicotti is boiling, warm up the necessary number of hot dogs in the microwave. Drain manicotti. Stuff one hot dog in each manicotti and cover with spaghetti sauce. Sprinkle oregano to taste. Top with Kraft singles or cheddar cheese; cook at 350 degrees for 20 minutes or until cheese is melted and brown.

A Note From Bethany...
I purposely did not list a serving size as this recipe is easily adaptable for however many people are eating; when I was growing up, however, a basic rule of thumb was two manicotti per person (or just eat the whole pan as I used to do when I was on my own in college. Whatever.)

My mother would often make this pie in the summertime following our trips to the nearby strawberry patches in southwest Ohio where I grew up. It was always a delightful end to warm summer days:

Strawberry Pie

9" pie shell, baked according to directions
1 qt of strawberries cleaned and put in pie shell, points side up.

Set aside. Then, mix the following ingredients together:

1 cup of sugar
1 cup of water
3 Tbsp of cornstarch
3 Tbsp of strawberry jello mix

Boil this mixture for 1 minute in sauce pan. Cool and refrigerate gel before pouring over strawberries in pie shell. Refrigerate; top with cool whip before serving.

A Note From Bethany...
You can use an 8" pie shell with 1 pint of strawberries to make a smaller pie.

My mother used to make these cookies around Christmas time when I was growing up. They taste like holidays to me in fact, even decades later. You'll notice that the recipe is very easy to make and calls for very few ingredients, hence the "easy" in their title. However, although the recipe mentions either chocolate or cherry cake mix, I've never had them with chocolate as my mother always used cherry growing up and this is what I remember. I cannot vouch for how they would turn out with chocolate cake mix.

Easy Yum-Yum Cookies
Makes 3-4 doz.

1 egg
2 cups of cool whip
1 box of cherry (or chocolate) cake mix
1 tsp of vanilla
Powdered sugar

Mix egg, cool whip, cake mix, and vanilla extract by hand. (Dough will be stiff). Drop by teaspoon in powdered sugar, then on greased cookie sheet. Bake at 350 degrees for 10 minutes.

This is the second time I have heard of Peanut Butter Pie in my family. My Aunt Chris on my mother's side makes one that we often eat at Thanksgiving and family gatherings and with which I am familiar. But yesterday, I found a pie recipe when I was preparing my post on zucchini bread that I'd like to share. Not surprisingly, it is a recipe from my grandfather, who was known for making dozens of pies by hand at holiday gatherings, most famously vanilla cake pie which was often playfully fought over by my dad and my cousins. This recipe, however, is for a pie that I don't remember him ever making.

Peanut Butter Pie

1 envelope of plain Knox gelatin
1/3 cup of peanut butter
1/2 cup of hot water
4 oz of cream cheese
8 oz of cool whip
1 cup powdered sugar
Graham cracker pie crust

Put 1 envelope of plain (Knox) gelatin into 1/2 cup of hot water. Let cool.

Cream together cream cheese, peanut butter, cool whip, and powdered sugar. Pour in gelatin and mix well. Pour into graham cracker pie crust shell. Let stand in fridge for 30 minutes or overnight.

The following recipe was found in my recipe box, given to me by my mother. It is listed as from a woman named Marjorie, who I'm now told lived behind my parents' house in Ganges, Ohio (the only family member named Marjorie was my great aunt who died in 1944 at the age of 16). This isn't the zucchini bread recipe I remember my mother making when I was growing up; indeed, there is another recipe in my box from Nina Barnes (who was my parents' next-door-neighbor in Ganges) that I will post at a later date, and which looks like the recipe I remember. I am merely posting this recipe for posterity's sake, and for the enjoyment of my faithful readers. You will note that this is not gluten-free--although the flour could be easily substituted, I am unsure as to the consistency of the bread if the bran flakes were removed and/or substituted with gluten-free cereal flakes.

Marjorie's Zucchini Bread
Makes 2 Loaves

3 eggs
1 cup of white sugar
1 cup of oil/crisco
1 tsp of vanilla

Beat the above ingredients well. Then beat the following ingredients together:

1/2 cup of sour cream
2 cups of zucchini

Next, sift together the following ingredients:

2 1/2 cups of flour
1 tsp of salt
1 tsp of baking soda
1 tsp of baking powder
1 tsp of cinnamon

Fold in 1 cup of raisin bran flakes. Bake at 350 degrees for 1 hr.

A Note From Bethany...
The original recipe calls for "1 cup of raisin bran flakes or 40% of bran flakes". Since I'm not sure what this means, I simplified the recipe posted above.

This easy-to-make cheese ball appetizer often accompanied holiday table spreads along with olives and crudités when I was growing up. Although at first glance mustard and mayo sounds an odd addition to cream cheese, the flavors go great together and add a bit of tang to the otherwise mellow flavor of the cheese. This recipe is naturally gluten free and can be eaten with regular or rice crackers alike. Before you start, however, make sure you have wax paper--you're going to need it!

Cheese Ball with Chipped Beef
Serves 3-4

2 (2oz) packages of chipped beef, chopped
2 (8oz) packages of cream cheese
1/4 of a small onion, chopped
2 tsp of mayonnaise
2 tsp mustard

Chop onion and slice chipped beef into small pieces, place into large mixing bowl. Add cream cheese, mustard, and mayo. Mix with spoon until mixed thoroughly. Place mixture onto wax paper and shape into ball. Let harden in fridge.

A Note From Bethany...
When I first made this on my own I first attempted to mix the ingredients together with my hands in the mixing bowl. When that proved too messy, I tried mixing it by hand through the wax paper on the counter. This had disastrous, messy results and ended up ripping the paper and getting the cheese ball all over the counter top...yuck! I have found that it is best to mix the ingredients well with a spoon in the mixing bowl first, and then transfer the mixture to be shaped into a ball in the wax paper itself. Afterwards it can easily be placed either on a glass tray or in Tupperware to be chilled in the fridge.

This recipe is from my great aunt, Mary Clark, my grandmother Joan (Clark) Crites' sister-in-law.

Cherry Walnut Bars

2 cups of flour
1 cup of oleo (margarine)
1/2 cup of granulated sugar

Mix into fine crumbs, pat into 9 X 13 inch pan. Bake 12 minutes at 350 degrees. Take out of oven and spread the following mixture on top:

1 1/2 cup of brown sugar
1/4 cup of flour
1/2 teaspoon of baking powder
1 cup of chopped English walnuts
2 eggs
1/2 teaspoon of salt
1/2 cup of maraschino cherries

Put into oven and bake 20 minutes at 350 degrees. Cool and top with frosting.

FROSTING:
2 1/2 cups of powdered sugar
2 1/2 Tbsp of oleo (margarine)
4 Tbsp of cherry juice
Enough water to spread nicely

Chicken Noodle Casserole

2 large chicken breasts, cooked, cooled, and diced
8 oz. package of noodles, cooked in the chicken broth (rinse and strain)

CHEESE SAUCE:
4 Tbsp of butter
2 Tbsp of flour
1 tsp of salt
1/2 tsp of dry mustard
2 cups of scalded milk
2 cups of grated cheddar cheese

Alternate layers of the chicken and noodles in a large casserole or 9 X 13 inch baking dish. Combine sauce ingredients and cook over low heat until smooth. Pour over chicken and noodles and bake at 375 degrees for 30 minutes.

This is my own variation on a favorite chicken salad recipe I've made for my husband and parents in the past. When I couldn't find the original online recipe I used, I created the following one. This chicken salad is simple--it only has three basic ingredients--and yet it can easily be modified with eggs, basil, paprika, etc. I usually make this when the chicken is a good price at the store; this recipe will make enough salad to make sandwiches or put on crackers all week long. Best of all, it's gluten free!

Bethany's Chicken Salad

2 lbs of chicken breasts
1/4 tsp of garlic powder
1/8 tsp of pepper
1/8 tsp of salt
1 1/2 cups of lite mayonnaise
2 celery stalks, finely chopped

Cut up the chicken breast into pieces and cook it over medium heat until cooked thoroughly. After it is done, use a metal spatula to chop it into even finer pieces.

Finely chop celery; place into large mixing bowl. Add chicken and mayonnaise. Stir. Add garlic powder, salt, and pepper as directed, or to taste. Chill before serving.

Here's another family recipe my mother used to make.  This is one of those recipes that's inexpensive and easy to make, and best of all, it tastes even better heated up the next day!  It's virtually goof-proof, too, and always turns out great, even back when I was first starting out on my own and had no clue what I was doing in the kitchen! I've always made it with just the peppers and onions because that's what I remember, but I bet squash or carrots would work as great additions.  Luckily, because of the simple ingredients, it doesn't need any modifications for those with gluten sensitivity. Check it out!

Sausage, Pepper, and Potato skillet
Serves 4

1 lb of Italian sausage, cut into 1" chunks
1 medium onion, cut into 1" chunks
1 green or red pepper, cut into 1" chunks
4 medium or 2 large potatoes, scrubbed and cut into 3/4" chunks

In a large skillet, brown sausage on all sides. Drain off excess grease; add cut-up vegetables.

Cover and cook over low to medium heat about 15-20 minutes until potatoes are fork tender.

A Note From Bethany...
Towards the end of the cooking time, be sure to frequently check the potatoes. If you cook them too long, they'll get mushy and turn the entire dish into a sort of stew...yuck!

This is a casserole my mom made a lot growing up. I'm not sure where she got it, but judging by the design on the recipe card, it dates back at least to the late 80s in Germantown, where my days in kindergarten were punctuated by afternoons at Love Is A Hug Preschool and trips to see Miss Gratia at the public library.  We always used Campbell's Cream of Chicken Soup growing up, but since Celiac's disease now runs in my family, I am posting some modifications below.  Check it out and see if your family doesn't love it, too!

Chicken Broccoli Casserole

1 package of chopped broccoli, chopped and drained
2 whole chicken breasts (1 whole fryer or 3 lb legs/thighs cooked*
2 tsp lemon juice
1 can of cream of chicken soup (or gluten free)
1/2 tsp curry powder
1/2 cup mayonnaise
1/2 cup (20 oz) sharp cheddar
1/2 cup regular or gluten free bread crumbs

Remove skin and bones from cooked chicken and cut into large pieces. In bottom of 2 quart casserole dish, place cooked/drained broccoli. Cover with chicken pieces.

Mix lemon juice, soup, curry, and mayonnaise. Pour over chicken and broccoli.

Cover with cheese and top with bread crumbs. Bake for 350 degrees for 1 hour or until bubbly.

A Note From Bethany...
*Turkey may be substituted.

This recipe from my grandfather was found in the St. John's UCC Bluffton cookbook. It is a recipe I've never heard my family mention, nor do I remember:

Sweet Potato Soufflé

3 cup mashed sweet potatoes
1 cup sugar
1/2 tsp salt
3 eggs, well beaten
3/4 stick of margarine
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup crushed pineapple, drained

Mix above together well and place in greased baking dish. Mix together and top with:

1 cup brown sugar
1/2 cup flour (or gluten-free flour)
1 cup chopped pecans
1/2 stick of margarine

Bake at 350 degrees for 30 minutes.

This began as a simple casserole recipe which I've adapted over the years--the original called for cream of chicken soup; when I made it for the first time years ago, cream of celery was all I had in the house and I've used it ever since. Sometimes I've used chicken breast tenders, sometimes chicken breasts. The result has been virtually the same. This is a classic chicken and rice casserole, paradoxically easy yet fussy to make (see my notes at the bottom of this post), and a family favorite. It takes a rather long time to make in comparison to many other mid-century casseroles featured on my blog; so pop it in, do some housework, have a glass of wine, and check on it in an hour!

Cheddar Chicken and Rice
Serves 4

4-6 boneless, skinless chicken breasts
2 cups of uncooked rice
1 1/2 cups of shredded cheddar*
1/2 tsp of salt
1 tsp of pepper
1 can of cream of celery soup**
3 cups of water
1 envelope of Lipton onion soup mix***

Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray. Layer rice, 1 cup of cheese, and salt and pepper in pan. Place chicken on top. Dab cream of celery soup on top of the chicken and rice. Pour on soup mix and as much of the water as pan will hold. Bake uncovered for 1 hour, adding the rest of the water if completely absorbed. Bake for approximately 1/2 hr more or until all of the water is absorbed. Top with remaining cheddar, bake for 15 more minutes or until the cheese has melted.

A Note From Bethany...
Less water may be used depending on how the casserole bakes in your particular oven. Sometimes I've needed to use all of the water as it is absorbed during cooking, and mysteriously, other times only about 2 1/2 cups is required. The cooking times for me vary each time I make it, as they have for years. One thing is certain--cook for at least an hour, and frequently observe during the remaining cooking time to judge water absorption.

*I often use low-fat cheddar.

**Many condensed cream soups, including the ubiquitous Campbell's, contain gluten. Although there are creamed soups on the market that are specifically gluten free, I have never tried them with my recipes, so I can't speak to how they compare. I also often use the cream of celery soup from the the lower sodium line of Campbell's products.

***Careful, Lipton's onion soup mix is not gluten-free! For a recipe on how to make an all-natural gluten-free version, please check out this link!

I made this cake for the Crites family's 263rd Anniversary Celebration, in honor of the day we landed in Philadelphia from Switzerland on the Snow Rowand. This recipe has been slightly modified and clarified from the one found in the cookbook of my paternal grandparents' home church, St. John's United Church of Christ. However, I substituted regular flour for rice flour and omitted the nuts; the result is the picture you see here. In addition, although the recipe doesn't call for icing or a powered sugar coating on top, this can easily be added to suit your tastes. It takes a little time to mix the ingredients together for this cake, but the result is delicious and well worth it!

Cinnamon Coffee Cake

1/2 cup shortening
3/4 cup of sugar
1 tsp of vanilla
3 eggs
2 cups of flour (or gluten-free flour)
1 tsp baking powder
1 tsp baking soda
1/2 pint sour cream
6 tbsp butter, softened
1 cup of brown sugar, firmly packed
2 tsp cinnamon
1 cup of walnuts (optional)

Cream shortening, sugar, and vanilla. Add eggs, singly, stirring well after each addition. Sift flour, baking powder, and baking soda together. Add sour cream and beat until well blended. Spread half of the batter in a 10-inch Bundt pan that has been greased and lined on the bottom with wax paper.

In a separate bowl, cream butter, brown sugar, and cinnamon together. (If desired, add walnuts and mix well.) Sprinkle this mixture evenly over the batter in the pan. Cover with remaining batter. Bake at 350 degrees for about 50 minutes or until done.

A Note From Bethany...
The wax paper can be omitted; just make sure that you grease the sides and bottom of the pan well!

If you don't have a Bundt pan, you can easily make this in a regular square 8 x 8 cake pan or two loaf pans.