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Main Dishes
CHICKEN WITH RICE
3 -3½ pounds frying chicken, cut into serving pieces
¼ cup butter or margarine
1½ cups instant rice
1 10½-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 325ºF/162ºc. 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 skillet.
2. Reduce heat to “simmer” and add rice. Combine soup, water and bouillon. Pour ½
of 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.
PAN-FRIED FISH
1½-2 pounds fish fillets
1 egg, slightly beaten
½ cup milk
½ cup flour, cornmeal or cracker crumbs
Salt and pepper
¼ cup butter or margarine
1. Wash fish. Pat dry with paper toweling. Cut into serving-size pieces.
2. In small bowl, combine egg with milk. Dip fish in mixture and coat with flour,
cornmeal or cracker crumbs. Sprinkle with salt and pepper.
3. Preheat skillet, uncovered, at 325ºF/162ºC. Melt butter or margarine. Place coated
fish fillets in skillet.
4. Fry fish until golden brown, about 6 to 8 minutes. Turn fish only once. Makes 6 to 8
servings.
SWISS STEAK
2 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
2 pounds round steak, 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.
2. Preheat skillet, uncovered, at 375ºF/190ºC. Melt shortening. Brown steak for 5
minutes per side.
3. Combine vegetables and water. Pour over steak. Cover, reduce heat to “simmer”
and simmer until tender, 1 to 1½ hours. Reduce heat to “warm” for serving. Makes 4
to 6 servings.