Szebeny's recipe for a chicken with rice dish, which included convenience tems of cream of mushroom soup and condensed milk, also suggests that by this point the mainstreaming of European dishes already had occurred in Cana dian cities like Toronto and that busy ethnic Canadian women had adopted quicker versions of old world dishes. She, too, stressed ease and flexibility. The dish was "excellent to prepare in advance for a nice relaxed Sunday dinner ready just heat it and serve it.' One could then vary the leftover soup produced