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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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Ctikkcn and SwMt Potato Cawrolo
to prepare: 20 min. to cook: 45 min.
1 1-lb. pkg. frown chicken breasts,
legs, or thighs
2 tablespoons flour
Vi teaspoon salt
Vi teaspoon black pepper
!4 teaspoon paprika
3 tablespoons butler or margarine
1 small clove garlic, minced
1 10 -oi. can chicken gravy
1 teaspoon chervil
Vi teaspoon grated lemon peel
2 teaspoons lemon juice
Vi large green pepper, cut in strips
Vi cup chopped celery
!i cup chopped onion
1 1-lb,, 2 -or. can tweet 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, IS min. longer. 3 to 4 servings
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Sanorbraton Modern
soonos mums
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 O, 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 34a. 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 servings
Note t 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 Vi lbs. lean bom-lets pork,
eat in 2x Vi -in. strips
3 tablespoons cooking oil
2 teaspoons salt
1 13 Vi-os. can pineapple chunks,
drained (reserve sirup)
1 1 1 -os. can mandarin oranges,
drained (reserve sirup)
V enp cornstarch
Vi cup cold water
2 tablespoons soy sauce
1 12-oz. can apricot nectar
Vi cup cider vinegar
cup firmly packed brown sugar
1 eup diced celery
1 large green pepper, cut in strips
1 1-lb., 3-os. 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
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pepper and tomato pieces and heat about 5 min.
longer.
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-Rango Corn Pudding;
to prepare: 10 min. to cook: about 10 min.
2 eggs, well beaten
1 6-oz. ran (ri cup) evaporated milk
1 Vi teaspoons instant minced onion
1 tablespoon finely chopped green pepper
Vi teaspoon salt
Vi teaspoon black pepper
Vi teaspoon ground nutmeg
1 12-ox. can whole kernel corn, drained
IVi 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 cresa. 5 servings
(Continued)
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