Main Dishes
CHICKEN WITH RICE
3
¼cup butter or margarine 1½ cups instant rice
1
1 teaspoon instant chicken flavored bouillon crystals or 1 chicken bouillon cube
1.Preheat skillet, uncovered, at 325ëF/162ëc. 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
1egg, 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
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 325ëF/162ëC. 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
2tablespoons flour
1teaspoon salt ¼ teaspoon pepper
2pounds round steak,
1tablespoon shortening ½ cup minced onion
½ cup finely chopped celery
½ cup 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
2.Preheat skillet, uncovered, at 375ëF/190ëC. 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.
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