All morning, I have been pondering possibilities for pulling an April Fool’s prank.
And once again, I have come up empty. I did not inherit DotMom’s ability to pull one over on the ones she loved.
As I’ve shared before, she was a mastermind at coming up with April 1 tomfoolery, and she always caught her victims unaware. I was frequently one of them, and I never saw it coming.
So today, I miss her more than ever. No foolin’.
I may not be able to prank on her behalf today or serve as her unwitting target, but I can carry on her tradition of recipe sharing. In the spirit of the day, here’s Foolproof Chicken — touted as a good dish when cooking for a crowd — from her “Mixing & Musing Cookbook.”
Wash 1 cup wild and white rice (or all wild rice) well. Combine 1 can cream of celery soup and 1 can cream of chicken soup, ½ package dried onion soup mix, 1 soup can of dry white wine and the rice. Let this mixture stand in refrigerator for several hours.
Arrange 6 boneless, skinless chicken breast halves on top of the rice mixture in a casserole or 8- by 11-inch dish. Cover. Put in 350 oven for one hour.
After one hour, remove cover. Stir the rice mixture, spooning some of the liquid over the chicken breasts and salting the chicken just slightly. Bake for another hour, uncovered. Serves 6.
For 20 guests: Make 2½ times the rice mixture, divide it between two 9- by 13-inch pans, and top each panful with 10 chicken breast halves.