MAIN DISHES:

PHONEY ABALONE:

2 whole chicken breast
1 bottle clam juice
1 clove garlic
1 egg
bread crumbs

Remove skin and bones from chicken breast. Or thaw boneless, skinless chicken breast. Pound the breast thin and soak in solution of bottled clam juice add one minced garlic clove. Refrigerate, covered 36 hours.
Dip meat into beaten egg, the into crumbs ad fry I hot oil. Serve with lemon juice.
Note: Reserve juice. Add potatoes, diced celery, onion, carrots and cook until vegetable are just tender.

Perky: Arizona

NO PEEK STEW:

2 pounds stew beef, cut in  1  inch pieces
6 carrots, cut  in 2 inch pieces
4 medium potatoes. pared and   halved
5 stalks celery, sliced diagonally
1 green pepper, cut in  8 pieces
1 onion , diced
¼ cup   tapioca
2 teaspoons salt
1 teaspoon sugar
1 can (19 oz.) stewed tomatoes

Place beef and vegetables in Dutch oven or large oven proof casserole dish. Sprinkle with tapioca, salt, sugar. Add tomatoes and stir to distribute ingredients. Cover tightly and bake in a preheated, slow (250 degrees) oven for 5 hours.  DO NOT PEEK!!

Desert Rose: Tucson AZ

RUEBEN CASSEROLE:

8 ounces medium noodles
2 cans condensed cream of celery, mushroom or chicken soup
1 1/2 cups milk
1/2 cup chopped onion
1 teaspoon prepared mustard
1 teaspoon caraway seed (optional, but this adds a lot of interest)
1 pound smoked or Polish sausage, cut into bite size pieces
2 16 ounce cans sauerkraut, rinsed and drained
1 cup shredded Swiss cheese (4 ounces)
3/4 cup fine dry bread crumbs
1 tablespoon melted margarine or butter
1/2 teaspoon garlic powder

Cook noodles in boiling water for just 4 minutes, no more.  Drain and set aside.  In large mixing bowl combine soup, milk, onion, mustard and caraway seed.

Stir in sausage, drained sauerkraut and drained noodles.  Pour into a greased quart rectangular baking dish.  Top with cheese.

In a small bowl, mix bread crumbs, melted butter and garlic powder.   Sprinkle all over casserole. (I use my food processor for making the crumbs.)

Bake uncovered at 350 degrees for about 45 minutes to an hour, or until nicely browned and heated through.  Anybody who enjoys Reuben sandwiches will like this.  It's a great potluck dish and serves 10 people.  However, it can be easily halved for smaller families.  It can also be made a day or so ahead and refrigerated.  Just be sure to bring it close to room temperature before baking, or allow a little additional time for it to get well heated through.  For anyone watching dietary fat content, the sausage can be replaced with 3 1/2 cups cooked chicken or turkey, or 1 lb. diced ham.  Reduced sodium soup can also be used.  I like to serve this with fresh applesauce made in the microwave and, for color on the plate, broiled tomatoes, and crusty pumpernickel rolls.  Serve each diner's plate of Reuben Casserole, applesauce  and  broiled tomatoes  with a sprig of fresh parsley for eye appeal.  Then dig in and enjoy.

Lizzy-OH

GRAN'S CHICKEN  'N DUMPLINGS:

2 nice fat hens
¼ cup  dried onion flakes *
1 tsp.  ground celery seed *
1 tsp. poultry seasoning *
½ tsp.  powdered basil *
½ cup  parsley flakes *
1 tsp.  celery salt *
Yellow food coloring (just to make a richer looking broth!)  salt and pepper to taste.
1 box of bisquick for dumplings.

Cover hens with water and boil until meat is falling off the bone. Remove from water and allow hens to cool. Add more water (if necessary) to the pot to make a deep broth for boiling the dumplings, but make sure there is enough room for them to boil up, because they will!  Add all remaining ingredients to the broth except the bisquick.  Let simmer while you clean the skin and bones from the chicken.

Mix bisquick according to package directions for biscuits.  Drop by teaspoon full into the boiling broth.  Make sure each spoonful goes INTO the broth.  When there is a solid layer of dumplings, cover loosely and  let simmer for about 12 minutes.  Remove dumplings and repeat until all dumplings are cooked.  Put dumplings and chicken back into the pot, and.... ENJOY!
* Approx. measurements.

GranKY