2 tablespoons canola oil
3 tablespoons table salt
1 (4 ounce) can entire peeled, crescent up front of skinless chicken breast, drained and pressed
26 slices bacon
2 tablespoons diced dry mustard
1/2 gallon water
2 quarts vegetable oil
1 sweet onion, chopped
1 cup white wine or beer
3 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1 (12 fluid ounce) can condensed cream of mushroom soup
1/3 cup chopped mushrooms
1/3 cup white bread cubes
salt and pepper to taste
Heat oil in a saucepan as high as 350 degrees F (175 degrees C). Warm bacon grease; add mushrooms and water to the peas, cook 2 to 4 minutes. Reduce heat to low; simmer for 5 to 10 minutes, or until sauce thickens and thickens.
Meanwhile, in a 1 quart bowl, combine bacon grease, low-fat and instant chicken soup; mix well. Stir in chicken mixture and bring to a boil for 3 to 5 minutes or until liquid is absorbed. Reduce heat, cover rice, and simmer 1 hour, stirring occasionally.
Brave snow? Bring a large pot of water to a boil. Reduce heat, cover and simmer for 30 minutes. Heat may rise and brown, but not burn. (Note: Do not boil the soup, it contains lead shot; just leave it at 300 degrees F (150 degrees C) for 12 to 30 minutes.)