One way that she was most especially known for spreading JOY was in her cooking. She loved this blog and sharing her recipes, making meals with folks, cooking for others, and loving on people through food. Our family would like to continue her blog, in her memory and as a celebration of her life.
Here is one recipe that I fondly remember her making and often make for my own family. It's her Poppyseed Chicken and can be found on Page 56 of her cookbook, "A Pinch of This... A Smidgen of That." I hope you will enJOY this delicious dish and share with with your family.
Romans 15:13 "May the God of hope fill you with all JOY and peace in your faith, that by the power of the Holy Spirit your whole life and outlook may be radiant with hope."
~ Kenda Williams (Daughter of Patricia Rains & Baker at Wild Oats Bakery and Cafe in Brunswick, Maine)
POPPYSEED CHICKEN, By Patricia Rains
6 Chicken breasts, stewed, deboned and cut up
1 pint sour cream
3 cans cream of chicken soup
2 Tablespoons poppyseeds
3 rolls Ritz crackers, crushed fine
1 1/2 sticks butter, melted
Combine crushed crackers and butter. Layer 2/3 of the crackers on the bottom of a large Pyrex baking dish. Press down to make bottom crust. Place chicken evenly over crust. In large mixing bowl, blend sour cream, soup, and poppyseeds. Spread evenly over chicken. Sprinkle remaining buttered Ritz crumbs over top of soup mixture. If you don't want to bake immediately, cover with Handi-wrap and refrigerate until ready to bake. Bake at 350 degrees F for 35 to 45 minutes or until golden and bubbly around the edges. Refrigerate leftovers and microwave to rewarm. EnJOY! :-)
(Recipe can be found on Page 56-57 in "A Pinch of This... A Smidgen of That" cookbook by Patricia Rains, Copyright 2010, Morris Press Cookbooks)
Take 1 1/2 sticks of butter and melt it in a microwave-safe dish.
Stir with a fork to combine the melted butter into the crackers. Set to the side.
Take the combined crackers and butter and layer 2/3 of it on the bottom of a large Pyrex baking dish. Press down to make the bottom crust of the casserole.
In a large mixing bowl, blend the sour cream...
Stir together with spatula until all the ingredients are thoroughly incorporated.
Spread evenly over the chicken and cracker crust.