Old-Fashioned Chicken and Rice with Mushroom Sauce

Tender chicken served over buttery seasoned rice with rich homemade mushroom gravy—a simple old-fashioned comfort food supper.

This recipe comes from my mother’s recipe file, where simple suppers were often the best ones.

She had a way of turning basic pantry ingredients into a meal that felt complete—rice, chicken, a little gravy, and somehow it tasted like comfort.

This seasoned rice recipe is one of those dependable dinners. Tender chicken served over buttery rice with homemade mushroom gravy made from simple ingredients already in the kitchen.

It’s not fancy, but it’s the kind of meal people remember.

Ingredients:

1 c. long-grain rice
2 c. water
1 tsp. powdered chicken bouillon
3 Tbs. butter, divided
1/2 lb. boneless skinless chicken breast, (about 1–2 breasts)
1/2 tsp.  seasoned salt
2 tsp.  olive oil
4 ounce can sliced mushrooms pieces & stems, drained
1 1/2 Tbs. flour
1 c. chicken broth
2 Tbs. milk
1/4 tsp. poultry seasoning

Directions:

In a medium saucepan, combine water, rice, and chicken bouillon.

Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 18–20 minutes, or until the water is absorbed, and the rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Stir in 1 1/2 tablespoons butter and keep warm.

Cut the chicken breasts in half horizontally if thick. Season both sides with seasoned salt.

In a large cast iron skillet over medium heat, warm the olive oil.

Cook chicken for about 8–10 minutes per side, or until the internal temperature reaches 165°F.

Remove from skillet and cover to keep warm.

In the same skillet that you cooked the chicken in, melt the remaining 1 1/2 tablespoons butter.

Add mushrooms and sauté for 2–3 minutes.

Sprinkle flour over the mushrooms and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

Slowly pour in chicken broth, milk, and poultry seasoning, stirring constantly.

Bring to a gentle bubble, then reduce heat and simmer for 2–3 minutes until thickened.

Return the chicken to the skillet and spoon mushroom gravy over the top.

Cook for 1–2 minutes until heated through.

Serve chicken and mushroom gravy over the seasoned rice.

Tips for Best Success:

• Let the rice rest before fluffing for better texture
• Use a meat thermometer so chicken stays juicy
• Add broth slowly to prevent lumps in the gravy
• Don’t skip cooking the flour first—it improves flavor

Variations & Substitutions:

• Use fresh mushrooms instead of canned
• Substitute turkey cutlets for chicken
• Add onions for extra flavor
• Use brown rice (adjust cooking time)
• Add a little garlic powder for deeper flavor

Serving Suggestions:

• Serve with green beans or steamed broccoli
• Add warm dinner rolls or biscuits
• Pair with a simple side salad
• Great with glazed carrots or corn

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze chicken and gravy separately for up to 2 months
• Reheating:  Warm gently on the stovetop or microwave with a splash of broth if needed

Frequently Asked Questions:

Can I use fresh mushrooms?
Yes—fresh sliced mushrooms work beautifully.

Can I make this ahead?
Yes, especially the rice and gravy. Reheat gently before serving.

Why is my gravy too thick?
Add a little extra chicken broth until it reaches your preferred consistency.

Can I use leftover cooked chicken?
Yes—just warm it gently in the gravy at the end.

Old-Fashioned Cream of Cheese Soup (From My Mother’s Recipe Box)

A rich, creamy homemade version of condensed cream of cheese soup made with simple pantry ingredients and no canned soup needed.

The price of cream of cheese soup has changed a lot since the last time I bought a can—probably over 20 years ago. Even then, it was something we only bought once in a while, maybe once a year if that.

I was so glad my mother had shared her homemade version. Like so many recipes in her kitchen, it used simple ingredients we already had on hand and tasted better than anything from a can.

This cream of cheese soup is rich, creamy, and perfect for replacing canned condensed soup in casseroles and comfort food recipes. It’s one of those simple recipes that quietly makes everything else better.

Ingredients:  

3 Tbs. butter
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. dry mustard
1 c. milk (or 1 1/4 cups for a creamier soup)
1/2 c. cheddar cheese, shredded

Directions:

In a saucepan over low heat, melt the butter.

Gradually whisk in the flour, stirring constantly for 1 to 2 minutes to cook out the raw flour taste. Do not let the flour brown.

Whisk in the salt and dry mustard. Slowly pour in the milk, whisking constantly until the mixture is smooth.

Stir in the shredded cheddar cheese.

Simmer gently for 2 to 3 minutes, whisking constantly, until the soup thickens to a condensed soup consistency.

Do not let it come to a full boil.

Remove from heat once thickened and smooth.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture
• Keep the heat low to prevent scorching
• Whisk constantly to avoid lumps
• Don’t let the soup fully boil, or it can separate

Variations & Substitutions:

• Use sharp cheddar for stronger flavor
• Try Colby Jack or Monterey Jack for a milder version
• Add a pinch of garlic powder for extra depth
• Use half-and-half for an even richer soup

Serving Suggestions:

• Use in casseroles and baked pasta dishes
• Add to potatoes for a cheesy side dish
• Stir into rice for a creamy comfort meal
• Use as a base for cheese sauce recipes

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze up to 2 months (texture may change slightly)
• Reheating:  Warm slowly over low heat, adding a splash of milk if needed

Frequently Asked Questions:

How much canned soup does this replace?
This recipe equals about 1 can of condensed cream of cheese soup.

Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother.

Why is my soup too thick?
It’s meant to be condensed. Add a little milk to thin it if needed.

Can I use this in casseroles?
Absolutely—this recipe is perfect for replacing canned soup.

Easy Apple Muffin Bread – Vintage Newspaper Recipe

 A soft, old-fashioned apple muffin bread made with tart apples, warm cinnamon, and a sweet cinnamon sugar topping.

This recipe came from an old newspaper clipping tucked into my mother’s recipe file, the kind she saved because she knew it would be worth making again.

She loved simple recipes like this—easy to stir together, dependable, and perfect for using up fresh apples. Recipes called “muffin bread” were especially popular because they had the soft texture of muffins but baked all at once like a loaf or skillet bread.

This apple muffin bread is soft, lightly spiced, and topped with a simple cinnamon sugar finish. It’s the kind of recipe that feels just right for breakfast, coffee time, or dessert after supper.

Ingredients:

2 large eggs, room temperature
1 c. milk
1/2 c. sugar
3 Tbs. melted butter or oil
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp.allspice
3 medium tart apples, peeled and finely chopped
1 tablespoon sugar
1/8 tsp. cinnamon

Directions:

Preheat oven to 350°F. Grease or butter a 9- or 10-inch cast iron skillet.

In a large bowl, combine eggs, milk, 1/2 cup sugar, and melted butter. Beat well until fully blended.

In a separate bowl, whisk together flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped apples.

Pour the batter into the prepared skillet and spread evenly.

In a small bowl, mix 1 tablespoon sugar with 1/8 teaspoon cinnamon. Sprinkle evenly over the top of the batter.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for about 10 minutes before serving. Best served warm.

Tips for Best Success:

• Use tart apples like Granny Smith for the best flavor
• Don’t overmix the batter—stir just until combined
• Finely chopped apples help the cake bake evenly
• Let it rest 10 minutes before slicing so it sets properly

Variations & Substitutions:

• Add chopped walnuts or pecans for crunch
• Use nutmeg instead of allspice for a slightly different flavor
• Swap part of the white sugar for brown sugar for deeper flavor
• Drizzle with a simple vanilla glaze for dessert style

Serving Suggestions:

• Serve warm with coffee or hot tea
• Add a scoop of vanilla ice cream for dessert
• Great for breakfast with butter
• Delicious with whipped cream on top

How to Store:

• Room Temperature:  Cover tightly for up to 2 days
• Refrigerator:  Store up to 5 days
• Reheating:  Warm slices in the microwave for 15–20 seconds

Frequently Asked Questions:

Can I use sweet apples instead of tart?
Yes, but tart apples help balance the sweetness best.

Can I make this ahead of time?
Yes—this cake stays moist and reheats very well.

Can I freeze it?
Yes, wrap tightly and freeze for up to 2 months.

Do I need cast iron?
No, a similar-sized baking dish will also work.

1940s Beef and Rice Supper Pie (From My Mother’s Recipe Box)

A simple old-fashioned supper made with ground beef, rice, tomato sauce, and cheese—easy, filling, and straight from my mother’s 1940 recipe box.

This handwritten recipe came from my mother’s recipe box, dated 1943, and it was one she often made because it was simple, filling, and made good use of leftovers. 

I believe the recipe came from her mother, who, from what I have heard, was an excellent cook and baker.  She passed away before I was born, but her love of cooking was passed down to my mother, who then passed it down me.  I am passing it on to my son who also loves to cook and try new things.   

My mom usually used leftover rice from the night before, which made supper come together quickly. Sometimes she used cracker crumbs instead of bread crumbs for a slightly different flavor, depending on what she had on hand.

It wasn’t a fancy meal, but it was hearty and dependable—the kind of supper that fed a family well and always disappeared fast.

I left the salt and pepper amounts exactly as she had them written down, but you can always adjust the salt to suit your own taste.

Ingredients: 

1 pound ground beef
1/2 c. fine dry bread crumbs
1 onion, chopped
1 green bell pepper, chopped
1 1/2 tsp. salt
1/4 tsp. black pepper
2 (8-ounce) cans tomato sauce, divided
2 c. cooked rice
1/2 to 1 c. shredded cheddar, pepper jack, or Colby cheese

Directions: 

Preheat oven to 350°F. Grease a 10-inch pie pan.

In a large bowl, combine ground beef, bread crumbs, onion, bell pepper, salt, pepper, and 1/2 cup tomato sauce. Mix well.

Press the meat mixture evenly into the prepared pie pan, pressing it up the sides to form a crust.

In the same bowl, combine cooked rice, shredded cheese, and the remaining tomato sauce. Mix well.

Spoon the rice mixture into the ground beef shell.

Sprinkle additional cheese over the top if desired.

Bake for 35 to 40 minutes, or until the meat is fully cooked, and the top is hot and bubbly.

Let rest for a few minutes, then cut into pie-shaped slices.
Makes 6 servings.

Tips for Best Success:

• Use day-old rice for the best texture
• Don’t overpack the meat crust—press gently
• Let the pie rest before slicing for cleaner pieces
• Freshly shredded cheese melts better than pre-shredded

Variations & Substitutions:

• Use cracker crumbs instead of bread crumbs
• Try pepper jack for a little heat
• Add mushrooms for extra flavor
• Use brown rice instead of white rice
• Add a little garlic powder for extra seasoning

Serving Suggestions:

• Serve with green beans or buttered corn
• Pair with a simple garden salad
• Add warm biscuits or dinner rolls
• Great with sliced tomatoes in summer

How to Store:

• Refrigerator:  Store covered for up to 4 days
• Freezer:  Freeze baked slices up to 2 months
• Reheating: Warm in oven or microwave until heated through

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble it earlier in the day and refrigerate until ready to bake.

Can I use leftover rice?
Yes—that’s actually the best way to make it.

Can I use a different cheese?
Absolutely—cheddar, Colby, pepper jack, or even mozzarella all work.

Why is my pie falling apart?
Let it rest a few minutes after baking so it can firm up before slicing.

Slice and Bake Refrigerator Cookies – Vintage Family Recipe

A simple old-fashioned cookie dough made ahead, chilled, sliced, and baked fresh—just like my mother used to make after supper or for an after school treat. 

My mother made refrigerator cookies often because they were practical, easy, and always ready when company stopped by or when we wanted dessert after supper, or as a midday treat.

She would mix up the dough earlier in the day, shape it into logs, and let it chill in the refrigerator until evening. After supper, she would slice and bake them fresh, so the house filled with that warm cookie smell.

Sometimes she even froze the dough for later, which made homemade cookies feel easy even on busy days. There was nothing quite like cookies served warm from the oven.

Ingredients:

1 c. butter
2 c. brown sugar
3 eggs
1 tsp. vanilla
2 tsp cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
4 to 5 c. flour
1 c. chopped walnuts or pecans (optional)

Directions:

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.

Beat in the eggs, one at a time, then add the vanilla.

Mix in the cream of tartar, baking soda, cinnamon, and 4 cups of flour.

Add additional flour, a little at a time, until the dough becomes stiff enough to shape.

Stir in chopped walnuts or pecans if using.

Divide dough into 2 equal portions and shape into logs. Wrap tightly in plastic wrap or waxed paper and refrigerate for at least 4 hours.

Preheat oven to 375°F.

Slice dough into 3/8-inch thick rounds. For cleaner slices, use a long piece of thread crossed underneath the dough and pulled upward.

Place cookies on a greased or parchment-lined baking sheet.

Bake for about 7 minutes, or until the edges are lightly golden.

Tips for Best Success:

• Start with 4 cups flour and add more only if needed
• Chill dough fully so it slices cleanly
• Use parchment paper for easier cleanup
• Don’t overbake—edges should be just lightly golden
• Thread slicing works beautifully for neat, even cookies

Variations & Substitutions:

• Use pecans or walnuts—or leave nuts out completely
• Add a little nutmeg for extra warm spice
• Roll the logs in cinnamon sugar before chilling
• Add raisins for an old-fashioned variation
• Use dark brown sugar for deeper flavor

Serving Suggestions:

• Serve warm after supper with coffee or tea
• Great for holiday cookie trays
• Perfect for after-school snacks
• Freeze dough logs for quick fresh cookies anytime

How to Store:

• Refrigerator:  Wrapped dough can be refrigerated up to 5 days
• Freezer:  Freeze dough logs up to 3 months
• Baked Cookies:  Store in an airtight container for up to 1 week

Frequently Asked Questions:

Can I freeze the dough?
Yes—this recipe freezes beautifully. Wrap tightly and thaw slightly before slicing.

Why is my dough too soft?
It likely needs more flour or more chilling time.

Can I make smaller cookies?
Yes—just slice thinner and reduce baking time slightly.

Do I have to use nuts?
No, the nuts are completely optional.

Old-Fashioned Marinated Pork Loin with Pepper-Onion Gravy

A simple, old-fashioned pork roast marinated for flavor and finished with a rich, savory sauce—straight from my mother’s kitchen. 

This recipe comes from my mother’s recipe file, where meals were built around what was on hand and what would feed the family well.

She had a way of taking a simple cut of meat and turning it into something flavorful and satisfying without much fuss. A marinade, a hot oven, and a good sauce at the end—that was often all it took.

This pork loin recipe is a perfect example. It’s straightforward, dependable, and finished with a savory sauce that brings everything together.

Ingredients: 

2 1/2 lb pork loin (shoulder end)
1/2 to 3/4 c. soy sauce (adjust to taste)
1 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1 c. beef stock
1 c. chicken stock
1/4 c. soy sauce
1 Tbs. granulated sugar
Pinch of cayenne pepper (to taste)
1/4 tsp. ginger
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 bell pepper, diced
1 onion, diced

Directions: 

In a large bowl or sealable bag, combine soy sauce, brown sugar, salt, and pepper.

Add pork and coat well. Cover or seal and refrigerate for 2–3 hours.

Preheat oven to 350°F.

Remove pork from marinade and place in a Dutch oven or roasting pan. Bake for 45–60 minutes, or until internal temperature reaches 145°F.

Remove from oven and let rest for 10 minutes before slicing. 

While the pork is resting, it is time to make the sauce.  

In a saucepan over medium-high heat, combine beef stock, chicken stock, soy sauce, sugar, cayenne, and ginger. Bring to a boil, then reduce to a simmer.

In a small cup or bowl, whisk the cornstarch and cold water until the mixture is smooth. Slowly pour the cornstarch mixture into the sauce, whisking constantly. Cook until the sauce is a medium thick consistency.

Stir in the peppers and onions. Turn the heat to medium low and cook for about 5 minutes or until the vegetables are tender.

Slice pork into 1/4-inch slices. Arrange on a platter and pour sauce over the top. Serve and enjoy.

Tips for Best Success:

• Don’t skip resting the pork—it keeps it juicy
• Use a meat thermometer for accuracy
• Slice against the grain for tenderness
• Taste sauce before thickening and adjust salt if needed

Variations & Substitutions:

• Use red or yellow bell peppers for a sweeter flavor
• Add garlic or fresh ginger for more depth
• Substitute low-sodium soy sauce to control salt
• Try pork tenderloin (reduce cooking time)

Serving Suggestions:

• Serve over white rice or egg noodles
• Pair with steamed vegetables or stir-fried greens
• Add a side of simple cucumber salad for balance

How to Store:

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• Reheat gently with extra sauce or broth to keep moist

Frequently Asked Questions:

Can I marinate the pork overnight?
Yes, but reduce soy sauce slightly to avoid overly salty flavor.

Can I make the sauce ahead of time?
Yes, reheat and stir before serving.

Why is my pork dry?
It may be overcooked—remove at 145°F and let it rest.

Can I skip the vegetables?
Yes, the sauce works well on its own.

Homemade Condensed Cream of Chicken Soup

 A rich, homemade version of classic condensed soup—simple ingredients, no shortcuts, and full of real flavor.

This recipe comes from my mother’s recipe file, where making things from scratch was simply the way she cooked.

She rarely bought canned soups. Instead, she preferred to make her own so she knew exactly what went into them. It wasn’t complicated—it was just practical, and it tasted better.

This homemade cream of chicken soup is her way of replacing the canned version. It’s rich, creamy, and works perfectly in any recipe that calls for condensed soup.

Once you try this, it’s hard to go back to the can.

Ingredients: 

4 Tbsp butter
1/2 c. flour 
2 c. chicken broth
1 chicken bouillon cube or 1 tsp chicken bouillon powder (optional)
1 c. whole milk 
1/3 tsp. celery salt
1/3 tsp. onion powder
1/3 tsp. garlic powder
1/3 tsp. salt
1/3 tsp. pepper
1/2–1 cup finely diced cooked chicken (optional)

Directions: 

In a saucepan over medium heat, melt the butter.

Gradually whisk in the flour, stirring constantly for 3–5 minutes to cook out the raw flour taste. Do not brown. Remove from heat.

Gradually pour in 1/3 of the chicken broth, whisking constantly, so there are no lumps of flour.  Repeat with the next third of chicken broth.

Add the remaining chicken broth, chicken bouillon, milk, celery salt, onion powder, garlic powder, salt, and pepper.
 
Return the saucepan to the stove, over medium heat. This will thicken the soup.  

Whisk constantly until the mixture thickens to a condensed soup consistency.

Do not fully boil—remove from heat once thick.

Stir in finely diced cooked chicken if desired.

Tips for Best Success:

• Whisk constantly to prevent lumps
• Add liquid gradually—this is key for a smooth texture
• Keep heat moderate—high heat can cause scorching
• Warm milk helps prevent curdling and lumps

Variations & Substitutions:

• Use half-and-half for a richer soup
• Skip chicken for a smoother base (better for casseroles)
• Add a pinch of thyme or parsley for extra flavor
• Use low-sodium broth to control salt

Serving Suggestions:

• Use in casseroles, pot pies, or baked pasta dishes
• Stir into rice or noodles for a quick creamy side
• Thin slightly with broth for a simple soup

How to Store:

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• To use: Thin with a little milk or broth if needed

Frequently Asked Questions:

How much does this equal in canned soup?
This recipe equals about 2 cans of condensed soup.

Can I use this in any recipe that calls for canned soup?
Yes—use it as a direct substitute.

Why is my soup too thick?
It’s meant to be condensed. Add a splash of milk or broth to thin.

Can I leave out the bouillon?
Yes, but it does add deeper flavor.