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CALIFORNIA CASSEROLE by Hildreth H. Hatheway with Dumplings Recipe

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This recipe for CALIFORNIA CASSEROLE by Hildreth H. Hatheway with Dumplings, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Saturday, August 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds veal round steak
1/3 c flour
1 tsp paprika,
1/4 c salad oil
1 3/4 c drained, small cooked onions
1 c cream of chicken soup


Butter Crumb Dumplings:

2 c sifted flour
4 tsp double-acting baking powder
1/2 tsp salt
1 tsp poultry seasoning
1 tsp each celery seed and dry onion flakes
1 tbsp poppy seed
1/4 c melted butter
1 c bread crumbs
1/4 c oil
1 c milk


Sauce

1 c cream of chicken soup
1 c sour cream

Directions:
Directions:
Coat veal with flour and paprika. Pound mixture into meat; cut into 2 inch cubes. Brown meat well in oil. Transfer to 14x10x2 inch pan; add drained onions. Combine 1 c cream of chicken soup and 1 soup can of water in skillet used for browning. Bring to boil; pour over meat. Bake uncovered at 350 for 45 minutes, or until tender. Top with 14 to 16 dumplings. Bake uncovered at 425 for 20 to 25 minutes or until deep golden brown.

Butter Crumb Dumplings: Sift flour, baking powder, salt and poultry seasoning into mixing bowl. Add 1 tsp each celery seed, dry onion flakes and 1 tbsp poppy seed. Add oil and milk. Stir until moistened. Drop rounded tbsp of dough into mixture of melted butter and bread crumbs. Roll to coat with crumbs.

Sauce: Heat cream of chicken soup and sour cream just to boiling. Pour over meat and dumplings to serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Pillsbury's Grand Prize Bake Off winner (year unknown)

 

 

 

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