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1/3 cup all-purpose flour
1 teaspoon paprika
2 pounds boneless veal or pork, cut into 1-inch pieces
1/4 cup oils
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 (10 3/4-ounce) can condensed cream of chicken soup plus 1 1/2
1 (16-ounce) jar (1 1/2 cups) small onions, drained
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon poppy seeds, if desired
1 teaspoon celery seeds
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 cup oils
3/4 to 1 cup milk
2 tablespoons margarine or butter, melted
1/2 cup dry bread crumbs
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup dairy sour cream
1/4 cup milk
FOR CASSEROLE
In small bowl or plastic bag, combine 1/3 cup flour and paprika; shake well. Add veal; coat well with flour mixture. In large skillet, heat 1/4 cup oil over medium-high heat. 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. Transfer veal mixture to ungreased 13 x 9-inch (3-quart) baking dish or 3-quart casserole.
In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well.
FOR DUMPLINGS
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.
In small bowl, combine margarine and bread crumbs. 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.
FOR SAUCE
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.
Nutrition Per Serving: Calories 510; Protein 20g; Carbohydrate 42g; Fat 29g; Sodium 1050mg
1 teaspoon paprika
2 pounds boneless veal or pork, cut into 1-inch pieces
1/4 cup oils
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 (10 3/4-ounce) can condensed cream of chicken soup plus 1 1/2
1 (16-ounce) jar (1 1/2 cups) small onions, drained
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon poppy seeds, if desired
1 teaspoon celery seeds
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 cup oils
3/4 to 1 cup milk
2 tablespoons margarine or butter, melted
1/2 cup dry bread crumbs
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup dairy sour cream
1/4 cup milk
FOR CASSEROLE
In small bowl or plastic bag, combine 1/3 cup flour and paprika; shake well. Add veal; coat well with flour mixture. In large skillet, heat 1/4 cup oil over medium-high heat. 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. Transfer veal mixture to ungreased 13 x 9-inch (3-quart) baking dish or 3-quart casserole.
In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well.
FOR DUMPLINGS
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.
In small bowl, combine margarine and bread crumbs. 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.
FOR SAUCE
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.
Nutrition Per Serving: Calories 510; Protein 20g; Carbohydrate 42g; Fat 29g; Sodium 1050mg
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