JEAN'S CHICKEN L'ORANGE
9 PIECES OF CHICKEN
JUICE OF ONE OR TWO ORANGES
1 CUP BREAD CRUMBS
PAPRIKA, SALT AND PEPPER TO TASTE
1/4 PD. MARGARINE
DIP CHICKEN IN ORANGE JUICE. THEN IN BREAD CRUMBS MIXED WITH
SALT PEPPER AND PAPRIKA. LET DRY FOR AN HOUR OR SO
SOAK CHICKEN IN MELTED MARGARINE ON COOKIE SHEET. MARGARINE
SHOULD MELT IN A MINUTE IN 400 DEGREE OVEN.
BAKE AT 400 DEGREES FOR 1/2 HOUR. TURN PIECES OVER. TURN TO 350.
BAKE ANOTHER HALF HOUR FOR CRISPY.
3 TO 4 PDS. SPARIBS CUT INTO SERVING PIECES
PAPRIKA
1 CUP WATER
1 1/2 TSP. SALT1/4 TSP. PEPPER
1 #2 1/2 CAN SAUERKRAUT
PREHEAT OVEN TO 375
LIGHTLY SPRINKLE RIBS WITH PAPRIKA
MELT TSP. SHORTENING IF RIBS ARE LEAN
BROWN RIBS ON BOTH SIDES
DIP OFF EXCESS FAT
REDUCE HEAT TO 212
ADD WATER, SALT, PEPPER
COVE AND COOK 1 TO 1 1/2 HOURS OR UNTIL NEARLY DONE
PLACE SAUERKRAUT OVER RIBS AND COOK 15 MINUTES
REMOVE KRAUT AND RIBS WITH TONGS AND POUR REMAINING LIQUID OVER KRAUT.
9 PORK CHOPS - 1/2 INCH THICK
ONE LARGE OR TWO SMALL BEATEN EGGS
SALT AND PEPPER
CUP OF BREAD CRUMBS
DIP CHOPS IN EGG AND THEN IN BREAD CRUMBS. LET SIT FOR A WHILE
IN SKILLET WITH SEVERAL TBSP. SHORTENING, BROWN CHOPS ON HIGH HEAT.
REDUCE HEAT, COVER SKILLET, LET SIMMER FOR AND HOUR.
TURN THEM OVER ONCE AT HALF-HOUR INTERVAL
2 TBSP. SALAD OIL
2 STICKS OF CELERY
1 MEDIUM ONION, CHOPPED
3 WHITE OR WHOLE WHEAT BREAD SLICES OR 1 CUP OF BREAD CRUMBS
2 LBS. LEAN GROUND BEEF
1 MEDIUM CARROT, FINELY SHREDDED
1 LARGE EGG OR TWO SMALL
1/2 OF A 8 OZ. TOMATO SAUCE CAN (RESERVE REST FOR SAUCE)
TSP. PEPPER
TBSP. SALT
PROCEDURE:
SAUTE CHOPPED ONIONS AND CELERY IN SAUCE PAN FOR ABOUT 10 MIN.
COMBINE MEAT WITH BREAD CRUMBS AND THEN WITH REST OF INGREDIENTS.
SAUCE:
4 OZ.TOMATO SAUCE
1 TBSP. BROWN SUGAR
1 TBSP. VINEGAR
1 TBSP. PREPARED MUSTARD
PLACE MEATLOAF ON BAKING DISH ON A BED OF LETTUCE LEAVES.
POUR SAUCE COMPLETELY OVER MEATLOAF.
BAKE AT 350 DEGREES FOR 1 1/2 HOURS.
2 LBS. LEAN PORK SHOULDER ROAST (GROUND)
1 TBSP. GROUND FENNEL SEED
2 BAY LEAVES CRUSED
1 TSP. DRIED PARSLEY
2 GARLIC CLOVES (PRESSED)
1/8 TSP. HOT PEPPER FLAKES
2 TSP. SALT
1/2 TSP. CRUSHED BLACK PEPPER
4 TBSP. WATER
PUT IN CASING OR USE AS IS
2 TBSP. COOKING OIL
ONE 3-POUND BEEF CHUCK ROAST, ABOUT 2 1/2 INCHES THICK
FLOUR
3/4 TSP. SALT
1/4 TSP. PEPPER
2 TBSP. DRIED ONION SOUPMIX
1 CUP WATER
CREAM OF MUSHROOM SOUP (OPTIONAL)
2 CANS OF BEEF BOULION (CONSOME) (OPTIONAL)
6 SMALL POTATOES
6 MEDIUM CARROTS PARED AND CUT INTO 1 INCH PIECES
1/4 CUP WATER.
PROCEDURE ONE:
RANGE TOP (3 HOURS, 5 MIN. COOKING TIME)
HEAT OIL IN 4-QUART DUTCH OVEN OVER MEDIUM HEAT FIVE MINUTES
OR UNTIL HOT. MEANWHILE, DREDGE ROAST IN FLOUR. BROWN BEEF
ON ALL SIDES IN HOT OIL, ABOUT 10 MIN. SPRINKLE WITH SALT,
PEPPER AND ONION SOUP MIX. ADD 1 CUP WATER AND MUSHROOM SOUP
AND BEEF CONSUME. COOK OVER GIGH HEAT UNTIL MIXTURE COMES
TO A BOIL, ABOUT TWO MINUTES. REDUCE HEAT TO LOW. COVER AND
SIMMER TWO HOURS OR UNTIL TENDER. ADD POTATOES AND CARROTS.
COVER AND SIMMER 45 MINUTES OR UNTIL VEGETABLES ARE TENDER.
REMOVE MEAT AND VEGETABLE TO PLATTER; KEEP WARM.
COMBINE 1/4 CUP FLOUR AND 1/2 CUP WATER IN JAR OR
SOME CONVENIENT RECEPTACLE. COVER AND SHAKE UNTIL BLENDED.
STIR IN PAN JUICES. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE
COME TO A BOIL AND THICKENS, ABOUT THREE MINUTES, PASS GRAVY
WITH SLICED MEAT AND VEGETABLES.
PROCEDURE TWO:
USE INGREDIENTS LISTED IN BASIC RECIPE, BUT INCREASE COOKING OIL
TO 3 TABLESPOONS. AD FLOUR TO 5 TABLESPOONS. HEAT 3 TBSPS. COOKING
OIL IN 12-INCH ELECTRIC FRYPAN SET AT 350 DEGREES FIVE MINUTES OR UNTIL HOT.
MEANWHILE, DREDGE ROAST IN FLOUR. BROWN BEEF ON ALL SIDES IN HOT OIL,
ABOUT 10 MINUTES. SPRINKLE WITH SALT, PEPPER AND ONION SOUP MIX. ADD ON CUP
WATER. ALSO, IF DESIRED, FOR FLAVOR, ADD BEEF CONSUME AND MUSHROOM SOUP.
COOK UNTIL MIXTURE COMES TO A BOIL, ABOUT TWO MINUTES. REUCE HEAT
TO 220 DEGREES, COVER AND SIMMER TWO HOURS OR UNTIL TENDER.
ADD POTATOES AND CARROTS. COVER AND SIMMER 45 MINUTES OR UNTIL VEGETABLES
ARE TENDER. REMOVE MEAT AND VEGETABLES TO PLATTER; KEEP WARM.
COMBINE 5 TABLESPOONS FLOUR AND 1/2 CUP WATER IN JAR. COVER AND SHAKE
UNTIL BLENDED. STIR INTO PAN JUICES. COOK, STIRRING CONSTANTLY UNTIL MIXTURE
COMES TO A BOIL AND THICKENS ABOUT THREE MINUTES. PASS GRAVY WITH
SLICED MEAT AND VEGETABLES.
2 LBS. LEAN STEWING BEEF, CUT INTO LARGE CHUNKS
1 1/2 TBLSP. FLOUR
2 TBLSP. VEGETABLE SHORTENING
2 CUPS BOILING WATER
1 TBLSP. WORCESTERSHIRE SAUCE
2 TSP. GARLIC POWDER
1 TSP. SALT
1 1/2 TSP. PEPPER
1 LARGE ONION, CHOPPED (ABOUT 1 CUP)
2 OR 3 MEDIUM POTATOES, CUT IN 1-INCH SQUARES (2-3 CUPS)
1 CUP STEWED CANNED TOMATOES.
ROLL BEEF IN FLOUR. IN HEAVY POT WITH COVER. MELT SHORTENING OVER MEDIUM HIGH
HEAT AND BROWN BEER, A FEW PIECES AT A TIME, SETTING ASIDE GROWNED PIECES.
WHEN ALL ARE RICHLY BROWNED, RETURN THEM TO POT.
STANDING BACK TO AVOID THE SPLATERS, POUR IN BOILING WATER. ADD wORCESTERSHIRE,
GARLIC POWDER, SALT AND PEPPER. lOWER HEAT, COVER, AND SIMMER 2 TO 2 1/2 HOURS,
OR UNTIL MEAT IS VERY TENDER.
ADD ONIONS, POTATOES, CARROTS AND TOMATOES. COOK 30 MINUTES MORE, UNTIL
POTATOES ARE TENDER.
MAY BE SERVED IMMEDIATELY, BUT THIS STEW TASTES BEST WHEN REFRIGERATED
OVERNIGHT AND REHEATED. MAKES 6 SERVINGS.
1 LB. ROUND STEAK. CHUCK. TOP ROUND 3/4 INCH THICKNESS
1/4 CUP FLOUR
2 TBSP. CRISCO
1/2 CUP CHOPPED ONION
1 CLOSE BARLIC (MINCED)
1 CUP CONDENSED MUSHROOM SOUP
1 TBSP. WORCHESTERSHIRE SAUCE
1/2 TSP. SALT
1/8 TSP. PEPPER
2 CUPS COOKED RICE
ROLL MEAT IN FLOUR. BROWN IN HOT FAT IN LARGE SKILLET
REMOVE MEAT; ADD ONION, GARLIC AND MUSHROOM SOUP
COOK GENTLY TIL ONION IS GOLDEN
ADD REMAINING INGREDIENTS EXCEPT RICE. COOK UNTIL THICKENED AND BUBBLY
RETURN MEAT AND SIMMER STIRRING OCCASIONALLY ABOUT ONE HOUR OR
UNTIL MEAT IS TENDER.
SERVE OVER FLUFFY COOKED RICE.
6 BONELESS PORK LOIN CUTLETS (ABOUT TWO LBS. TRIMMED>
1/2 CUP ALL PURPOSE FLOUR
2 TBSPS. SEASONED SALT
1/2 TSP. FRESH GROUND PEPPER
2 EGGS
1/4 CUP MILK
1 1/2 CUPS BREADCRUMBS (FRESH)
2 TSP. PAPRIKA
6 TBSP. SHORTENING
2 TBSPS. ALL PURPOSE FLOUR
1/2 TSP. DRIED DILLWEED
1 1/2 CUPS CHICKEN BROTH
1 CUP SOUR CREAM, ROOM TEMPERATURE
PLACE CUTLETS BETWEEN 2 SHEETS OF WAXED PAPER. POUND TO 1/4-INCH
THICKNESS. CUT SMALL SLITS AROUND EDGES OF PORK TO PREVENT CURLING.
SET ASIDE.
COMBINE 1/2 CUP FLOUR, SALT AND PEPPER IN SHALLOW BOWL
OR ON SHEET OF WAXED PAPER. BEAT EGGS WITH MILK IN ANOTHER SHALLOW
BOWL. MIX CRUMBS AND PAPRIKA IN SMALL BOWL OR ON ANOTHER SHEET OF
WAXED PAPER.
MELT 3 TBSP. SHORTENING IN LARGE SKILLET OVER MEDIUM HEAT.
DIP CUTLETS INTO FLOUR, THEN IN EGG MIXTURE. COAT WITH CRUMBS
COVERING COMPLETELY. ADD 3 CUTLETS TO SKILLET AND SAUTE ON BOTH SIDES
UNTIL COATING IS GOLDEN BROWN AND MEAT IS NO LONGER PINK ABOUT 3-5 MIN.
TRANSFER TO PLATTER AND DEPP WARM. REPEAT WITH REMAINING SHORTENING
AND CUTLETS.
THREE BONED CHICKEN BREASTS
LIPTON'S ONION SOUP
1/2 CUP RUSSIAN DRESSING
1/2 CUP APRICOT PRESERVES
BASTE CHICKEN
NOTE: CORNFLAKE CRUMBS GIVE THIS SKINLESS CHICKEN A CRIPS NEW COATING.
GOOD PICNIC STUFF.
1 FRYING CHICKEN (2 1/2 TO 3 POUNDS) CUT INTO SERVING PIECES
1 CUP SKIM MILK
1 CUP CORNFLAKE CRUMBS
TSP. ROSEMARY
FRESHLY GROUND PEPPER
REMOVE ALL SKIN FROM CHICKEN; RINSE AND DRY PIECES THOROUGHLY.
DIP IN MILK, MIX CORNFLAKE CRUMBS WITH ROSEMARY AND PEPPER.
ROLL IN SEASONED CRUMBS.
LET STAND BRIEFLY SO COATING WILL ADHERE.
PLACE CHIKEN IN AN OILED BAKING PAN. (LINE PAN WITH FOIL FOR EASY CLEANUP.)
DO NOT CROWD; PEICES SHOULD NOT TOUCH.
BAKE AT 400 FOR 45 MINUTES OR MORE.
CRUMBS WILL FORM A CRISP "SKIN"
2 MEDIUM SIZED CABBAGES (ON THE HEAVY SIDE WHEN PICKED UP)
2 LBS. GROUND SIRLOIN or 1 LB.BEEF, 1/2 LB. VEAL, 1/2 LB. PORK
I CUP RIVER RICE OR ANY LONG GRAINED RICE
SALT AND PEPPER TO TASTE
2 EGGS
2 MEDIUM ONIONS
2 OR 3 CANS TOMATO SOUP
PARBOIL CABBAGES TO SEPARATE LEAVES
COOK RICE ON THE FIRM SIDE (ABOUT 15 MIN.)
COMBINE: ONION, MEAT AND RICE, 1 1/4 TSP. SALT, 1/8 TSP FRESHLY GROUND PEPPER
STIR EGGS IN CORNER OF BOWL AND COMBINE WITH MIXTURE (DON'T MUSH IT)
TURN ON BURNER ON STOVE OR ELECTRIC DUTCH OVEN
RUB BOTTOM OF POT WITH MARGARINE.
PLACE SEVERAL EAVES OF THE CABBAGE ON BOTTOM OF POT.
POUR CAN OF TOMATO SOUP ON TOP OF LEAVES. ADD 1/4 CUP OF WATER
TURN OF BURNER. PLACE GOLAMBKI IN POT AS YOU MAKE THEM.
PLACE HANDFUL OR SO OF MIXTURE IN CABBAGE LEAF.
FOLD IT INTO A POCKET. PLACE TOOTHPICK TO HOLD LEAF TOGETHER
POUR OVER ANOTHER CAN OF TOMATO SOUP. ADD 1/4 CUP WATER.
THROW IN SMALL BAY LEAF ON TOP. SHAKE A BIT TO SETTLE.
SIMMER LOW TO MEDIUM HEAT FOR 1/2 HOURS.
DUTCH OVEN SPARE RIBS AND KRAUT
BREADED PORK CHOPS
COUNTRY MEAT LOAF
PORK SAUSAGE MEAT
DOWN HOME POT ROAST
GRANNY'S BEEF STEW
STEAK STROGONOFF
GERMAN STYLE SCHNITZEL
CHICKEN SHIRLEY
CRISPY BAKED CHICKEN
GOLAMBKI (STUFFED CABBAGE)