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Family Weekly Cookbook j MELANIE DE PROFT, Food Editor
Convenience with
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Chicken and Sweet Potato Casserole paired with Sauerbraten
Moderne is doubly delicious served for a buffet with
asparagus spears, a fresh green salad, and steaming coffee.
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Chicken and Sweet Potato Casserole
to prepare: 20 min.
to cook: 45 min.
1 l-!b. pkg. frozen chicken breasts,
legs, or thighs '
2 tablespoons flour
teaspoon salt
H teaspoon black pepper
Vi teaspoon paprika
3 tablespoons butter or margarine
1 small clove garlic, minced
1 10-oz. can chicken gravy
1 teaspoon chervil
54 teaspoon grated lemon peel
2 teaspoons lemon juice
Vl large green pepper, cut in strips
cup chopped celery
i cup chopped onion
1 1-lb., 2-oz. can sweet potatoes, drained
1. Thaw chicken as directed on package. Coat
chicken with mixture of flour, salt, pepper, and
paprika.
2. Heat butter in a skillet; add garlic. Place
chicken, skin side down, in skillet. Turn pieces
to brown evenly.
3. Blend chervil, lemon peel, and lemon juice
into gravy. Place chicken in a casserole having
a tight-fitting cover; add green pepper, celery,
onion, and gravy mixture.
4. Cover and cook in a 375F oven for 30 min.
Add sweet potatoes and continue cooking, un
covered, 15 min. longer. 3 to 4 servings
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Sauerbraten Moderne
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Using cubed beef instead of pot roast hastens
the marinating in this convenience version of
German sauerbraten.
to prepare: about 35 min.
to cook: about 65 min.
(Allow time for marinating meat)
2 lbs. round steak ( in. thick),
cut in cnbes
1 cup wine vinegar
1 cup water
1 medium onion, thinly sliced
2 tablespoons sugar
1 teaspoon salt
5 peppercorns
3 whole cloves
1 bay leaf
1 lemon, thinly sliced
2 tablespoons butter
1 10.oz. can beef gravy
1 3oe. can broiled sliced mushrooms
6 gingersnaps, crumbled (about Vi cup)
1. Stir-vinegar, water, onion, sugar, salt, pep
percorns, cloves, and bay leaf together in a
saucepan. Heat just to boiling.
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2. Meanwhile, put meat into a large, shallow
dish and arrange lemon slices over it. Pour hot
vinegar mixture into dish. Cover and allow to
marinate several hours.
3. Remove and discard peppercorns, cloves, bay
leaf, and lemon slices; reserve onion. Drain meat
thoroughly, reserving marinade.
4. Heat butter in a skillet over medium heat.
Add meat and brown pieces on all sides. Stir 1
cup of the reserved liquid and the onion into
the skillet. Cover, bring to boiling, reduce heat,
and simmer about 45 min.
5. Blend the contents of the cans of beef gravy
and mushrooms into mixture in skillet. Bring
to boiling and simmer, loosely covered, about
20 min. longer, or until meat is tender.
6. Add the crumbled gingersnaps to mixture
in skillet and cook, stirring constantly, until
gravy is thickened. Serve with buttered noodles,
if desired. About 6 settlings
Note : When serving Sauerbraten Moderne with
Chicken and Sweet Potato Casserole as a double
buffet entree, turn the beef mixture into a
matching casserole.
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Pork Mandarin
TO PREPARE AND COOK: ABOUT 35 MIN.
1 y lbs. lean boneless pork,
cut in 2x V -in. strips
3 tablespoons cooking oil
2 teaspoons salt
1 13 1A-ot.. can pineapple chunks,
drained (reserve sirup)
1 lloz. can mandarin oranges,
drained (reserve sirup)
V cup cornstarch
Yi cup cold water
2 tablespoons soy sauce
1 12-oz. can apricot nectar
Vl cup cider vinegar
cup firmly packed brown sugar
1 cup diced celery
1 large green pepper, cut in strips
1 1-lb., 3-oz, can whole tomatoes,
drained and quartered
12 blanched almonds, toasted
1. Heat oil in a large, heavy skillet; add pork
and brown well on all sides. Season with salt;
cover and cook until pork is done, 10 to 15 min.
2. Blend cornstarch and water together in a
saucepan; stir in soy sauce, reserved sirup from
fruits, apricot nectar, vinegar, and brown sugar.
Bring mixture to boiling, stirring constantly,
and boil 3 min.
3. Add celery and pineapple chunks to meat in
skillet. Pour sauce into skillet and blend well.
Cook over low heat about 5 min. Blend in green
pepper and tomato pieces and heat about 5 min.
ionger.
4. Just before serving, stir drained mandarin
oranges into meat mixture. Remove to heated
serving dish and top with almonds. Serve with
fluffy cooked rice, if desired. About 6 servings
Top-of-Range Corn Pudding
TO PREPARE: 10 MIN. TO COOK: ABOUT 10 MIN.
2 eggs, well beaten
1 6-oz. can ( cup) evaporated milk
1V$ teaspoons instant minced onion
1 tablespoon finely chopped green pepper
teaspoon salt
teaspoon black pepper
14 teaspoon ground nutmeg
1 12-oz. can whole kernel corn, drained
1V tablespoons butter, melted
1. Gradually stir evaporated milk, onion, green
pepper, seasonings, and corn into beaten eggs;
blend in melted butter.
2. Spoon mixture equally into five 5-oz. but
tered custard cups; place cups in a large skillet
having a tight-fitting cover. Pour hot water into
skillet to depth of corn mixture in cups. Bring
water to boiling, cover, and cook over very low
heat, about 10 min., or until a silver knife in
serted in center comes out clean. Remove from
skillet at once; place on rack to cool slightly.
3. Unmold onto warm serving plate and garnish
each mold with water cress. 5 servings
( Continued)