"Bjørn Steensrud" > wrote in message
news
> On Sun, 24 Oct 2010 10:14:43 +0200, Bjørn Steensrud wrote:
>
>> On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:
>>
>>> In article >,
>>> "Julie Bove" > wrote:
>>>
>>>> > I can't imagine a chicken florentine recipe with mushroom soup,
>>>> > mayo, or cheese. Florentine just means that it's served with
>>>> > spinach. So you would just prepare chicken breast however you want
>>>> > (broiled, lightly breaded, whatever), and serve it on sauteed
>>>> > spinach. I suppose you could make creamed spinach, but sauteed in
>>>> > olive oil with garlic is what I would do.
>>>>
>>>> This was done up as a casserole. Pretty much all of the recipes I saw
>>>> called for this. I did see one that had some sort of pasta in it. I
>>>> thought I might make that, making a cream sauce and adding mushrooms
>>>> to it. I think I would want to use fresh spinach, but the recipes I
>>>> saw for that called for having it cooked first. Perhaps because it
>>>> gives off liquid.
>>>
>>> Whenever I see "cream of mushroom soup" I translate that to "cream
>>> sauce with mushrooms." I made a yummy sour cream and mushroom sauce
>>> for stuffed peppers last weekend using only fat/oil, mushrooms, sour
>>> cream, and seasoning. One can use yoghurt instead if one wants.
>>>
>>> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
>>> but that's roughly equivalent. It makes a nice green pillow for
>>> something on top (like chicken and mushrooms sauce) or as a veggie on
>>> its own. I don't eschew frozen spinach, though. It's a real food and
>>> saves me a step when I'm in a hurry.
>>>
>>> PP
>>
>> I made sunday's dinner on saturday and put it in the fridge, covered
>> with plastic film. The recipe was for 6-8 people, so I had to improvise
>> to get it down to a dinner for two.
>> Basically, parboiled fresh spinach - reserved some raw leaves for my
>> lunch salad - sauce made from condensed mushroom soup (chanderelles, the
>> very best mushroom there is, IMO), sour cream, mayonnaise, grated
>> cheese, a little lemon juice and spices. There was a special on cut-up
>> chicken in the store, so I nuked that and mixed with spinach and sauce.
>> Had no breadcrumbs, so I crushed a couple of hard biscuits, mixed with
>> parmesan, for the topping. Before topping it did not look particularly
>> appetizing, but I think after baking with the topping it might be a
>> success. Followup coming this afternoon :-)
>
> Followup:
> Well, chanterelle doesn't seem to go well with chicken, so next time I
> will just use a condensed cream of chicken soup - and skip the white
> wine[0]
>
> Other than that, it was quite tasty, and I'll certainly make it again.
>
>
> [0]("Wine" actually, it was half a cup from a bottle found in the darkest
> corner of the basement, dandelion wine from 1977 (!). Very dry, not
> especially good to drink, but I have used it for cooking earlier. Back in
> 1980 it was a very good wine.)

Okay. Thanks!