Moroccan Lamb-Zucchini Couscous
INGREDIENTS:
1/3 c Flour 1 T Poppy seeds (opt)
1 t Paprika 1 t Instant minced onion
2 lb Boneless pork or veal, cut 1 t Celery seed
In one inch cubes 1 t Poultry seasoning
1/4 c Oil 1/4 t Salt
1/2 t Salt 1/4 c Oil
1/8 t Pepper 3/4 c Up to ...
1 c Water 1 c Milk
1 cn Condensed cream of chicken 2 T Butter, melted
Soup (10 3/4 oz) 1/2 c Dry bread crumbs
1 1/2 c Water SAUCE:
16 oz Jar small onions, drained 1 cn Condensed cream of chicken
DUMPLINGS: Soup (10 3/4 oz)
2 c Flour 1 c Sour cream
4 t Baking powder 1/4 c Milk
1/3 c Flour 1 T Poppy seeds (opt)
1 t Paprika 1 t Instant minced onion
2 lb Boneless pork or veal, cut 1 t Celery seed
In one inch cubes 1 t Poultry seasoning
1/4 c Oil 1/4 t Salt
1/2 t Salt 1/4 c Oil
1/8 t Pepper 3/4 c Up to ...
1 c Water 1 c Milk
1 cn Condensed cream of chicken 2 T Butter, melted
Soup (10 3/4 oz) 1/2 c Dry bread crumbs
1 1/2 c Water SAUCE:
16 oz Jar small onions, drained 1 cn Condensed cream of chicken
DUMPLINGS: Soup (10 3/4 oz)
2 c Flour 1 c Sour cream
4 t Baking powder 1/4 c Milk
(1956 Pillsbury Bake Off Winner)
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.
Hildreth H. Hatheway, CA. Submitted
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.
Hildreth H. Hatheway, CA. Submitted