*  Exported from  MasterCook  *
 
                        CALIFORNIA CASSEROLE (1956)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pork                             Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Flour
    1       t            Paprika
    2       lb           Boneless pork or veal, cut
                         In one inch cubes
      1/4   c            Oil
      1/2   ts           Salt
      1/8   ts           Pepper
    1       c            Water
    1       cn           Condensed cream of chicken
                         Soup (10 3/4 oz)
    1 1/2   c            Water
   16       oz           Jar small onions, drained
                         DUMPLINGS:
    2       c            Flour
    4       ts           Baking powder
    1       tb           Poppy seeds (opt)
    1       t            Instant minced onion
    1       t            Celery seed
    1       t            Poultry seasoning
      1/4   ts           Salt
      1/4   c            Oil
      3/4   c            Up to ...
    1       c            Milk
    2       tb           Butter, melted
      1/2   c            Dry bread crumbs
                         SAUCE:
    1       cn           Condensed cream of chicken
                         Soup (10 3/4 oz)
    1       c            Sour cream
      1/4   c            Milk
 
   In small bowl or plastic bag, combine 1/3 c flour and
   paprika; shake well. Add pork/veal; coat well with
   flour mixture.  In large skillet, heat 1/4 c oil over
   medium-high heat.  Add meat; cook until browned.  Add
   1/2 t salt, pepper and 1 c water.  Bring to a boil.
   Reduce heat; simmer uncovered 30 minutes or until meat
   is tender, stirring occasionally.  Transfer meat to
   ungreased 13 x 9 (3-quart) baking dish. In same
   skillet, combine 1 can cream of chicken soup and 1 1/2
   c water; bring
   to a boil, stirring constantly.  Pour over veal
   mixture in baking dish. Add
   onions; mix well.
   Heat oven to 425 degrees.  Lightly spoon flour into
   measuring cup; level off.
   In large bowl, combine 2 c flour, baking powder, poppy
   seeds, minced onion, celery seed, poultry seasoning
   and 1/4 t salt; mix well. Add 1/4 c oil and enough
   milk so that, when stirred, dry ingredients are just
   moistened. In small bowl, combine butter and bread
   crumbs.  Drop rounded tablespoons of
   dough into crumb mixture; roll to coat well.  Arrange
   dumplings over warm meat mixture.  Bake at 425 degrees
   for 20 to 25 minutes until dumplings are deep golden
   brown. 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -