When my daughter was growing up (she's now in her thirties), one of her favorite dinners involved the jarred Chicken Tonight sauce. I think Ragu made it, and it was delicious. Pop off the lid, cube up some chicken and cook it, then pour on the sauce. It was a white sauce, with a few vegetable bits floating around, and a hint of wine...well seasoned and good-to-go straight from the jar.
My oldest child and I were bemoaning the fact that this sauce has been discontinued for years. After our talk, I was determined to find a recipe that would replicate the scrumptious stuff.
I found several online, experimented...and last night I was successful.
If you feel like you've been "discontinued" as a novelist because you haven't worked on your book for a while...if you feel like you've been taken off the shelves because you haven't gotten any acceptance letters recently...if you feel like you've vanished from readers' eyes because you haven't blogged in a while--experiment. Check out the calls for submissions. Try something.
You might find you have started a delicious piece of writing...
Chicken Tonight Redone
1-2 carrots, diced small
1/2 onion, diced
mushrooms (6 or 7), cut into small pieces
2 cans of cream of mushroom soup
1 can of evaporated milk
Sautee the vegetables until soft but not browned. (I cooked them in a pan and then softened them in the microwave.) Add the mushroom soup and the milk. Add a splash (and then a couple more splashes) of the sherry. Add salt to taste. This sauce, when some cubed, cooked chicken is thrown in, makes a wonderful entrée...it can be served over noodles or rice.