I have a couple of especially good entree recipes from my mother. For festive dinners, like Passover or Rosh Hashonah, I make a brisket with carrots and potatoes. It has lots of paprika and a ketchup sauce.
For a go-to meal -- the one I bring over for folks who need comfort -- I make chicken & rice. It's really a semi-homemade recipe; it includes a can of cream of mushroom soup, and converted rice, and dry onion soup mix. If I ever get around to it, maybe I could deconstruct it. Here's the recipe--CHICKEN WITH RICE
Preheat oven at 350 degrees. Put dry rice into pan. Pour undiluted soup over rice and spread. Fill soup can with water and pour over rice. Put onion soup mix into soup can, fill with 3/4 cup water, and mix. Pour over rice. Mix rice mixture well. Place chicken, skin side down, on rice. Sprinkle lightly with paprika. Cover pan tightly with foil. Place in oven for 1 hour. Remove from oven. Remove foil. Place chicken on plate. Mix up rice and spread evenly. Replace chicken on rice. Place in oven uncovered for 1 hour. Enjoy!
- 1 cup uncooked converted rice
- 1 can cream of mushroom soup (undiluted)
- 1 package onion soup mix
- 4 chicken breast quarters
- Lasagna (14") pan