Who would like to sell 90 million books?
I would!
Of course, I’d have to write as action-packed a story as my current read, which weighs more than The Physician’s Desk Reference, I’m sure. Yep, I’ve taken on another 1000-page saga and I don’t know how things end yet.
But oh, my, how eagerly I pick up this hay bale of a book throughout the day, just to see what’s next for the stonemason who wants to build a cathedral, for the priest who wants to straighten up the priory, for the earl’s daughter who, since the earl fell on hard times, merely wants to survive.
The author doesn’t bother with fancy words. Why would he need them when his strong suit is creating quite a pack of believable characters? Everybody’s fortunes keep shifting, everybody but the best-selling author’s, that is.
We’ll talk about it next week.
I’m sorry these characters have to eat a lot of rough bread and thin soup. Would that, after their day’s travels, they could stop at the inn and be served CHICKEN DIVAN WITH RICE. But I don’t think cuisine was that fancy back in the England of 1123.
5 chicken breast halves
1 cup water
1 bay leaf
1 small onion, sliced
1/8 tsp. pepper
3 cups cooked rice
10 oz. frozen broccoli
1 can (10 3/4 oz.) cream of chicken soup
1/2 cup sour cream
1 tsp. lemon juice
1/2 tsp. curry powder
3 oz. shredded sharp cheddar cheese
In large sauce pan, combine chicken, water, bay leaf, onion and pepper. Cover and simmer for 30 minutes or until breasts are tender when pierced with sharp knife.
Meanwhile, cook rice in a separate pan. Also, cook broccoli in yet another pan until crisp-tender.
Arrange rice in bottom buttered 9×13-inch casserole. Arrange broccoli over rice. Cut up chicken, arrange over rice.
Mix soup, sour cream, lemon juice and curry powder. Dot mixture over chicken and spread lightly to cover casserole; top evenly with cheese.
Cover with foil. Bake at 350′ for 30-35 minutes or until bubbling hot. Do not overbake.
This recipe comes Winifred Jardine’s Managing Your Meals, featured before on this blog.
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