Today’s Recipe and Location: Chipotle Salsa
Found in: The Pioneer Woman Cooks: A Year of Holidays
Pages: 138 - 139 Copyright: 2013 Harper Collins
This is a creamy, smooth salsa that is rich in color. There have been many times when Ree cooks with Chipotle peppers in adobo sauce, and it truly makes for a wonderful flavor. If you are a salsa and chips kind of guy or girl, then this has to be better than the old store bought type. I am now a total convert to fresh and homemade as opposed to jarred or packaged. I can truly say this from my heart, because for years I ate out of packaged boxes. It is so funny now to realize that there are almost no boxes in my recycling bin.
Fabulous “Family and Friends” Food
Chicken with Rice
(an early recipe of my Mom’s)
2 cups uncooked rice (not Minute Rice)
cut up chicken (gave no amount)
1 can cream of mushroom soup
3 cans (mushroom soup cans) of water
Spray the bottom of the pan with Pam spray. Sprinkle the rice on the bottom of a 9 x 13 pan. Place the chicken on top of the rice. Next, combine the water and the soup, and then pour it over the chicken. Bake it in a 350 degree oven for two hours.
I loved this recipe of my Mom’s. It was one of my childhood favorites.
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