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California Casserole |
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Serves: 10 Print this RecipeMargaret Hatheway - Santa Barbara, California Bake-Off® Contest 8, 1956 Grand Prize Winner Although this recipe has a long list of ingredients, it's really quite easy to make. It's a Tyrolean specialty that's been passed down through a family. 1/3 cup all-purpose flour 1 teaspoon paprika 2 pounds boneless veal or pork, cut into 1-inch pieces 1/4 cup oil 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 cups water 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 seed 1 teaspoon poultry seasoning 1/4 teaspoon salt 1/4 cup oil 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 __Margaret Hatheway ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 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 From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. California Casserole is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
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