Category : Casseroles
Author : Rita
Hits : 4819
Date : 10/02/2005
Casserole:1/3 cup All Purpose or Unbleached Flour1 teaspoon paprika2 lb. boneless veal, cut into 1-inch pieces1/4 cup oil1/2 teaspoon salt1/8 teaspoon pepper1 cup water1 (10 3/4-oz.) can condensed cream of chicken soup1 1/2 cups water1 (16-oz.) jar (1 1/2 cups) small onions, drainedDumplings:2 cups All Purpose or Unbleached Flour4 teaspoons baking powder1 tablespoon poppy seed, if desired1 teaspoon instant minced onion1 teaspoon celery seed1 teaspoon poultry seasoning1/4 teaspoon salt1/4 cup oil3/4 to 1 cup milk2 tablespoons margarine or butter, melted1/2 cup Progresso® Plain Bread CrumbsSauce:1 (10 3/4-oz.) can condensed cream of chicken soup1 (8-oz.) container sour cream1/4 cup milk
1. In small bowl or plastic bag, combine 1/3 cup flour and paprika; mix well. Add veal; coat well with flour mixture. 2. Heat 1/4 cup oil in 12-inch skillet over medium-high heat until hot. Add veal; cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until veal is tender, stirring occasionally. Transfer veal mixture to ungreased 13x9-inch (3-quart) glass baking dish or 3-quart casserole. 3. In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; blend well. Bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well. 4. Heat oven to 425°F. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt; mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened. 5. In small bowl, combine margarine and bread crumbs; mix well. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm veal mixture. Bake at 425°F. for 20 to 25 minutes or until dumplings are deep golden brown. 6. Meanwhile, in medium saucepan, combine all sauce ingredients; blend well. Bring just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings. High Altitude Instructions:No change.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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