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TO PREPARE: IS ION.
2 lbs. frozen chicken pieces
Vs cvp flour
1 teaspoon paprika
Vi teaspoon Accent
Fw grains whit pepper
2 fobloipooni melted better
1 10'A- to 1 I -ox. can condensed
cream ef chicken soup
Vs teaspoon ground glnoor
Vl cap milk
1. Thaw chicken according to directions
on package.
S. Coat chicken pieces evenly with a
Chtekmm im Cremmm Samee
TO BAKE: 55 MIN. mixture of the flour, nanrika. Accent and
white pepper.
3. Butter a large, shallow baking dish.
Arrange chicken in a single layer, skin
side down, in dish. Drizzle melted butter
over chicken.
4. Bake at 375'F for 20 min. Turn
chicken and bake 20 min. longer.
5. Meanwhile, blend together the soup,
ginger, and milk. Pour sauce over
chicken and bake IS min., or until thick
est pieces are tender when pierced with
a fork. Garnish with chopped parsley.
About 4 serving
SwU Steak Im Vegetable Samee
TO PREPARE AND COOK: 1 HR. 35 MIN.
1 ' lbs. round, blade, or arm steak, cat
s In. thick
'4 cup flour
Vt teaspoon Accent
teaspoon salt
Pew grains black pepper
2 tablespoons butter or marf arlne
I'sCups (10y,-toll-oi. con)
Cam-Cam Strogmmttlt
TO PREPARE AND COOK: 1 HR.
3 lbs. boneless beef shioln
Vs cup flour
y4 teaspoon salt
Vi teaspoon black popper
y teaspoon Accent
s cup butter
1 V cups ( 10'i- to 1 1 -ox. can)
condensed beef broth
t Vs cups ( 10',- to 1 t-os. can)
1 3-es. con sliced broiled mushrooms,
drained (reserve liquid)
S drops fobasco
1 cup thick sour cream
I. Set out a heavy 10-in. skillet having
a tight-fitting cover.
1. Lightly scrape the meat surfaces of
the beef with the dull edge of a knife.
Cut meat into 2xttxH-in. strips.
3. Mix together the flour, salt, pepper,
and Accent. Coat the meat evenly with
the flour mixture, shaking it in a bag.
4. Heat the butter in the skillet over low
heat Add the meat strips and brown
slowly and evenly on all sides.
5. When meat is browned, gradually
add, stirring in, the beef broth, onion
soup, and reserved mushroom liquid.
Bring liquid rapidly to boiling; reduce
heat, cover, and simmer (do not boil) 20
to 25 min., or until meat is tender.
0. When meat is tender, stir in the
mushrooms and heat thoroughly. Re
move skillet from heat.
7. Blend the Tabasco into sour cream.
Stirring vigorously, add the sour-cream
mixture to the skillet in very small
amounts. Return to heat. Keep mixture
moving with a spoon and cook over low
heat 3 to 5 min., until thoroughly heated.
Do not boil.
1. Turn into a warm serving dish. Serve
immediately with cooked buttered noo
dles or with fluffy cooked rice.
About 8 servings
Vl "P hot water
l bay leaf
Vs teaspoon grow
1 IO'i- to 1 1-OK. can condensed
vegetable soup
V, cup catsup
1. Set out a Dutch oven or a large,
heavy sauce pot having a tight-fitting
cover. Set aside.
3. Lightly scrape meat surfaces of steak
with the dull edge of a knife.
3. Mix together the flour, Accent, salt,
and pepper. Using one-half the mixture
for each side, pound flour mixture into
the meat with a meat hammer.
4. Heat the butter over medium heat in
the Dutch oven. Add the steak and
brown evenly on both sides.
5. Add the beef broth, water, bay leaf,
and cinnamon to the meat Cover, bring
liquid rapidly to boiling, reduce heat,
and simmer (do not boil) about 1V4 hrs.,
or until steak is tender when pierced
with a fork.
6. Remove meat to a warm platter and
set aside to keep warm.
7. Pour the vegetable soup and catsup
into the Dutch oven. Heat thoroughly
over medium heat stirring to blend in
brown residue on bottom. Remove bay
leaf. Pour sauce over meat and serve
immediately. About S servings
IK
Veal im Berh amd Omlom Sauce
MS MIIIHfO
TO PREPARE AND COOK: 1 HR.
Vs cup butter or margarine
I Vl lbs. veal round steak (cutlet), cut
Vl to s m. thick
cup flour
Vl teaspoon salt
Vl teaspoon Accent
I I Vi-ex. pkg. dehydrated
onion soup mix
1 teaspoon moi oioin
1 Vl up hot water
l'l cups (No. i can) tomatoes
1. Heat butter in a large, heavy skillet
over medium heat
3. Cut the meat into serving-size pieces.
Mix together the flour, salt and Accent
Coat meat pieces evenly with flour mix
ture. Put veal into skillet and brown
evenly on both sides.
3. Meanwhile, mix together the soup
mix, marjoram, and water.
4. Pour the soup mixture and tomatoes
over the browned meat Cover skillet
and simmer over low heat about 45 min.,
or until meat is tender. Turn meat occa
sionally during cooking.
5. If desired, thicken cooking liquid.
Serve with Huffy cooked rice and an as
sortment of crisp relishes.
About S servings
10 Fsmilv Wsrlclv, September 21, Hit