California Casserole (1956) Recipe

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California Casserole (1956) Ingredients

1/3 cup flour
1 tsp paprika
2 lb boneless pork or veal, cut
1 in one inch cubes
1/4 cup oil
1/2 tsp salt
1/8 tsp pepper
1 cup water
1 can condensed cream of chicken
1 soup (10 3/4 oz)
1 1/2 cup water
16 oz jar small onions, drained
1 dumplings:
2 cup flour
4 tsp baking powder
1 tbsp poppy seeds (opt)
1 tsp instant minced onion
1 tsp celery seed
1 tsp poultry seasoning
1/4 tsp salt
1/4 cup oil
3/4 cup up to ...
1 cup milk
2 tbsp butter, melted
1/2 cup dry bread crumbs
1 sauce:
1 can condensed cream of chicken
1 soup (10 3/4 oz)
1 cup sour cream
1/4 cup milk

A Recipe for
California Casserole (1956)

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

Since Eve ate the apple, much depends on dinner.
Lord Byron

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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.
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This Recipe for California Casserole (1956) is one of thousands in the Recipes-to-go Meal Cookbook.

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

California Casserole (1956) Recipe
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

The poets have been mysteriously silent on the subject of cheese.
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This is a recipe for California Casserole (1956) from the recipe cookbook of Recipes-to-go (Meal)

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

California Casserole (1956)

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

California Casserole (1956) Directions

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.

Serves: 8

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California Casserole (1956) Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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