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MAIN DISHES
CHICKEN WITH RICE
3 – 3 ½ pounds frying chicken, cut into serving pieces
¼ cup butter or margarine
1 ½ cups instant rice
1 10 ½ -ounce can condensed cream of chicken soup
1 cup water
1 teaspoon instant chicken flavored bouillon crystals or 1 chicken bouillon cube
1. Preheat skillet, uncovered at 325°. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both
sides. Season with salt and pepper. Remove chicken from the skillet.
2. Reduce heat to SIMMER and add rice. Combine soup, water and bouillon. Pour ½ mixture over rice. Replace chicken pieces into
skillet over rice. Pour remaining soup mixture over chicken. Cover and simmer 35 to 40 minutes or until chicken is done. Reduce heat
to WARM for serving. Makes 4 to 6 servings.
TURKEY & DRESSING DINNER
⅓ cup butter or margarine
½ cup shredded carrots
⅓ cup chopped onion
1 8-ounce package corn bread stuffing mix
2 cups chopped cooked turkey
1 10 ½ -ounce can condensed cream of chicken soup
1 cup water
1 teaspoon poultry seasoning
1-2 teaspoon parsley flakes
1. Melt butter or margarine in skillet, uncovered at 300°. Add carrots and onion. Sauté until carrots are tender.
2. Reduce heat to 225°. Stir in stuffing mix and turkey. In small bowl, combine soup, water and poultry seasoning. Stir into turkey
mixture.
3. Heat through, uncovered, about 10 minutes, stirring occasionally. Sprinkle with parsley. Reduce heat to WARM for serving. Makes 4
to 6 servings.
TIP: One 8-ounce package of herb-seasoned stuffing mix may be substituted for corn bread stuffing mix. Omit the poultry seasoning.
GLORI-FRIED CHOPS
4-6 pork or lamb chops, ½ inch thick
salt and pepper
1 10 ½ - ounce can condensed cream of mushroom or celery soup
1. Preheat skillet, uncovered at 325°. Brown chops for 5 minutes per side. Season with salt and pepper.
2. Cover chops with soup. Reduce heat to SIMMER. Cover and simmer 15 to 20 minutes or until fork tender. Reduce heat to WARM for
serving. Makes 4 to 6 servings.
SWISS STEAK
2 tablespoon flour
1 teaspoon salt
¼ teaspoon pepper
2 pounds round stead, 1-inch thick
1 tablespoon shortening
½ cup minced onion
½ cup finely chopped celery
½ cup finely chopped green pepper
1 cup canned tomatoes, undrained
2 cups water
1. Combine flour with salt and pepper. Pound mixture thoroughly into both sides of steak. Cut into serving size pieces.