cream of mushroom – Simply Delicious: The Cookbook Project

12-19: Cannelloni Milanese

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses June 16, 2025June 15, 2025boiled, broiled, brunoise, cabbage, cannelloni, Cheddar, cheese, cheese sauce, chicken bouillon, chicken broth, chiffonade, Chinese cabbage, chopped, cream of mushroom, diced, dinner, dried herbs, fairly hard, frozen, grated, half-and-half, herbs and spices, inexpensive, Italian, julienned, lasagna, milk, oregano, Parmesan, pasta/noodles, peeled, poached, purée, salt, shredded, spinach, stuffed, stuffing, tomato paste, tomato sauce, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

Ready for a (slight) break from dessert recipes? I know I am. 12-19: Cannelloni Milanese is the last card I have for Group 12, and it’s been hanging out in my “to-do” pile for a LONG time. In the interest of finally “landing this plane” sometime this century, let’s knock this one out now.

Sounds good in theory, right? Perhaps…however, Simply Delicious has tricked me before.

If you like the vegetable lasagna from Stouffer’s (or at least, used to back when frozen food was good), this is totally gonna be your jam. If you don’t, you’re probably in for a bad time.

6-12: Chicken à la King

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses December 27, 2021December 30, 2021all-purpose flour, American, boiled, bone-in, boneless, breasts, butter, chicken, chicken bouillon, chicken broth, cooked chicken, cooked turkey, cream of mushroom, cream sauce, creamy, deboned, diced, dinner, drumsticks, egg yolks, eggs, fairly easy, fairly expensive, lunch, mushrooms, new book, paprika, pimento, pimiento, piquant, port wine, roux, salt, sautéed, sherry, simmered, sliced, Tabasco sauce, thighs, untested, whipping cream, white pepper, wings

Here’s another “traditional” recipe from Simply Delicious: 6-12: Chicken à la King. I’ve heard of this one before (you probably have too), but never ate it much as a kid despite it being chicken-based (the mushrooms were probably the dealbreaker for my mom). This is from the “new book“, so I didn’t even know Simply Delicious HAD a Chicken à la King recipe until recently.

Chicken à la King has been around for a while, but enjoyed a resurgence in mid-to-late 20th century America (probably due to all the Baby Boomers and a need to feed them cheaply/quickly). It seems “dated” to me at this point (and not necessarily in a good way), but probably was still pretty popular in some parts of the country at the time these books were published.

Combine this with 8-12: Beef Stroganoff, and you’ve got a pretty good handle on mediocre American cuisine from the 1980s.

12-33: Individual Beef Lasagna

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses April 23, 2018October 27, 2020beef, boiled, broccoli, canola oil, celery, cheese, cream of mushroom, creamy, dinner, dried herbs, fairly easy, fairly expensive, grated, half-and-half, herbs and spices, individual, lasagna, layers, leeks, lunch, melted, milk, mushrooms, olive oil, oregano, parsnips, pasta/noodles, peeled, roast beef, sautéed, sliced, untested, vegetables

Have you ever thought to make individual servings of lasagna? I’ve never thought to make lasagna in single servings and after attempting 12-33: Individual Beef Lasagna, I would not try it again. Join me, won’t you? Watch as I do my best to follow this recipe from deep within the minds of the wacky editors of Simply Delicious.

The example photo looks so elegant. The blue rimmed wine glass is excellent, I wish I had a set of those. The description is not hyperbolic when it says this is a completely new version of lasagna. It’s barely lasagna.