West Bend 72000 Main Dishes, Chicken With Rice, Turkey & Dressing Dinner, Glori-Fried Chops

MAIN DISHES

CHICKEN WITH RICE

3 – 3 ½ pounds frying chicken, cut into serving pieces

¼cup 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

¼teaspoon pepper

2	pounds round stead, 1-inch thick
1	tablespoon shortening

½cup minced onion

½cup finely chopped celery

½cup finely chopped green pepper

1cup canned tomatoes, undrained

2cups water

1.Combine flour with salt and pepper. Pound mixture thoroughly into both sides of steak. Cut into serving size pieces.

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