California Casserole 1956
Ingredients| 1/3 cup flour 1 tsp paprika 2 lb boneless pork or veal, cut 1 in one inch cubes 1/4 cup oil 1/2 tsp salt 1/8 tsp pepper 1 cup water 1 can condensed cream of chicken 1 soup (10 3/4 oz) 1 1/2 cup water 16 oz jar small onions, drained 1 dumplings: 2 cup flour 4 tsp baking powder 1 tbsp poppy seeds (opt) 1 tsp instant minced onion 1 tsp celery seed 1 tsp poultry seasoning 1/4 tsp salt 1/4 cup oil 3/4 cup up to ... 1 cup milk 2 tbsp butter, melted 1/2 cup dry bread crumbs 1 sauce: 1 can condensed cream of chicken 1 soup (10 3/4 oz) 1 cup sour cream 1/4 cup milk |
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In small bowl or plastic bag, combine 1/3 c flour and paprika; shake
well. Add pork/veal; coat well with flour mixture. In large skillet,
heat 1/4 c oil over medium-high heat. Add meat; cook until browned.
Add 1/2 t salt, pepper and 1 c water. Bring to a boil. Reduce heat;
simmer uncovered 30 minutes or until meat is tender, stirring
occasionally. Transfer meat to ungreased 13 x 9 (3-quart) baking
dish. In same skillet, combine 1 can cream of chicken soup and 1 1/2
c water; bring to a boil, stirring constantly. Pour over veal
mixture in baking dish. Add onions; mix well. Heat oven to 425
degrees. Lightly spoon flour into measuring cup; level off. In large
bowl, combine 2 c flour, baking powder, poppy seeds, minced onion,
celery seed, poultry seasoning and 1/4 t salt; mix well. Add 1/4 c
oil and enough milk so that, when stirred, dry ingredients are just
moistened. In small bowl, combine butter and bread crumbs. Drop
rounded tablespoons of dough into crumb mixture; roll to coat well.
Arrange dumplings over warm meat mixture. Bake at 425 degrees for 20
to 25 minutes until dumplings are deep golden brown. Meanwhile, in
medium saucepan combine all sauce ingredients. Bring just to a boil.
Reduce heat; simmer 2 to 3 minutes or until thoroughly heated,
stirring frequently. Serve sauce with casserole and dumplings.
Servings:
8
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