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This is much like my Mom and Grandmother's (Memere's) recipe (we are also Acadian!) We don't brown the chicken, we add already cooked chicken (from the roast the night before) to the stock (from the night before). She also adds some celery, and if we don't add dumplings we put a little flour & water to thicken it a bit (Though, who doesn't add dumplings!? :) ) Plus, we cook it even longer, until the chicken is falling apart and stringy. So, I give 4 stars for the recipe as-is, but 5 stars to my family recipe.

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Zucchini Casserole II

Reviewed: Dec. 10, 2007

This has been one of my family's favourites for years. My mother taught me and I started cooking this for my husband and I. The few things we do different: We use cream of chicken soup instead of mushroom, I use shredded carrot instead of chopped, I don't use as much butter with the stuffing (instead I use only a couple tablespoons and some zucchini cooking water). The biggest thing I do different is I add some cooked hambuger to the bottom layer!

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Cabbage Rolls I

Reviewed: Oct. 26, 2006

My mother's is very similar! Only instead of putting the cinnamon and tomatoes inside, we add tomato soup (mixed with cinnamon) and diced tomatoes over them in a casserole dish and bake! (We also put the rice in uncooked and let it cook in the oven).

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French Onion Soup I

Reviewed: Feb. 14, 2004

My mother always made the best french onion soup. When I went off to college I wanted to make some for Valentines Day and couldn't get ahold of her. I found this recipe, and it's the same thing! I think this is the most delicious French Onion Soup I've ever tasted, and I've tried quite a few varieties. Unfortunately, I couldn't get any red wine, so I just used more broth and no water... it was still delicious. Though I'd recommend using the wine if you've got it. Also, I like lots of bread and cheese, so I put two slices of bread. :)

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