California casserole

Yield: 8 servings

Measure Ingredient
⅓ cup Flour
1 teaspoon Paprika
2 pounds Boneless pork or veal, cut
In one inch cubes
¼ cup Oil
½ teaspoon Salt
⅛ teaspoon Pepper
1 cup Water
1 can Condensed cream of chicken
Soup (10 3/4 oz)
1½ cup Water
16 ounces Jar small onions, drained
2 cups Flour
4 teaspoons Baking powder
1 tablespoon Poppy seeds (opt)
1 teaspoon Instant minced onion
1 teaspoon Celery seed
1 teaspoon Poultry seasoning
¼ teaspoon Salt
¼ cup Oil
¾ cup Up to ...
1 cup Milk
2 tablespoons Butter, melted
½ cup Dry bread crumbs
1 can Condensed cream of chicken
Soup (10 3/4 oz)
1 cup Sour cream
¼ cup Milk

(1956 Pillsbury Bake Off Winner) In small bowl or plastic bag, combine ⅓ c flour and paprika; shake well. Add pork/veal; coat well with flour mixture. In large skillet, heat ¼ c oil over medium-high heat. Add meat; cook until browned.

Add ½ 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 1½ 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 ¼ t salt; mix well. Add ¼ 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.

Hildreth H. Hatheway, CA.

Submitted By TERRI WOLTMON On 02-22-95

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