How To make California Casserole (1956)
1/3 c Flour
1 t Paprika
2 lb Boneless pork or veal, cut
In one inch cubes 1/4 c Oil
1/2 t Salt
1/8 t Pepper
1 c Water
1 cn Condensed cream of chicken
Soup (10 3/4 oz) 1 1/2 c Water
16 oz Jar small onions, drained
DUMPLINGS: 2 c Flour
4 t Baking powder
1 T Poppy seeds (opt)
1 t Instant minced onion
1 t Celery seed
1 t Poultry seasoning
1/4 t Salt
1/4 c Oil
3/4 c Up to ...
1 c Milk
2 T Butter, melted
1/2 c Dry bread crumbs
SAUCE: 1 cn Condensed cream of chicken
Soup (10 3/4 oz) 1 c Sour cream
1/4 c Milk
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.
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Would you eat a 1950, 1955, or 1956 meal flavored with MSG if Adrienne Floreen cooked it? (2023)
There is a stand in Arcata, California where people are supposed to leave free produce like leftover vegetables they bought and did not eat or stuff they grew too much of in their garden. Someone left someone's cookbook collection with 3 sets of little books in binders made to hold them from 1950, 1955, and 1956. They must have liked the 1950 collection and bought the next two. The 1950 book is more frugal than the later two, and the 1955 and 1956 ones recommend MSG in almost every recipe. Traditional French soup, Traditional Italian tomato sauce, Cajun creole, etc, well they put MSG in the ingredients in all of them. I know how to cook and I usually cook with whatever I have on hand and don't measure condiments like salt and MSG which I have because I like to cook my own Chinese food. I collect cook books and watch cooking videos to learn new things to try and try new things. I would not be surprised if someone used these cook books for years and recently died or moved away, if not maybe they were found in someone's grandmother's attic, they smell like freshly cooked food so I assume they were someone's well used books until recently. Whoever gave them away instead of tossing them out, thank you. You gave them to someone who will actually make use of them, me.
If you want me to make you dinner in the near future I will do it in your kitchen not mine and the meal will include tomato aspic (made with kosher or vegan gelatin) and spinach steamed with MSG and anything else I am not allergic to that is in these cookbooks that people will think is weird.