California casserole (1956)
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California casserole (1956)
  California    Casserole    Pork  
Last updated 6/12/2012 12:42:36 AM. Recipe ID 1646. Report a problem with this recipe.
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      Title: California casserole (1956)
 Categories: Pork, Casseroles, Bake off
      Yield: 8 Servings
    1/3 c  Flour
      1 ts Paprika
      2 lb Boneless pork or veal, cut
           In one inch cubes
    1/4 c  Oil
    1/2 ts Salt
    1/8 ts Pepper
      1 c  Water
      1 cn Condensed cream of chicken
           Soup (10 3/4 oz)
  1 1/2 c  Water
     16 oz Jar small onions, drained
      2 c  Flour
      4 ts Baking powder
      1 tb Poppy seeds (opt)
      1 ts Instant minced onion
      1 ts Celery seed
      1 ts Poultry seasoning
    1/4 ts Salt
    1/4 c  Oil
    3/4 c  Up to ...
      1 c  Milk
      2 tb Butter, melted
    1/2 c  Dry bread crumbs
      1 cn Condensed cream of chicken
           Soup (10 3/4 oz)
      1 c  Sour cream
    1/4 c  Milk
  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.

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Recipe ID 1646 (Apr 03, 2005)

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