Show — fH uwfl a (' Chicken in Creamy Sauee TO PREPARE: 15 MOT t TO BAKE: 55 MIN 2 lbs frozen chicken pieces Vj cup flour 1 teaspoon paprika Va teaspoon Accent Few grains white pepper 2 tablespoons melted butter 1 10- to II -- os can condensed cream of chicken soup Vj teaspoon ground ginger Vt cup milk Thaw chicken according to directions on package 2 Coat chicken pieces evenly with a 1 Swiss Steak in Vegetable Sauce mixture of the flour paprika Accent and white pepper 3 Butter a large shallow baking dish Arrange chicken in a single layer skin side down in dish Drizzle melted butter over chicken 4 Bake at 375°F for 20 min Turn chicken and bake 20 min longer 5 Meanwhile blend together the soup " ginger and milk Pour sauce over chicken and bake 15 min or until thickest pieces are tender when pierced with a fork Garnish with chopped parsley TO PREPARE AND COOK: in hick y4 cup flour Va teaspoon Accent V4 teaspoon salt Few grains black pepper 2 tablespoons butter or margarine iy4 cups (lO'i-t- o 11 -- ox can) condensed beef broth Vt to A cup hot water Vi hay leaf 4 About 4 servings 1 n oookw rtftxiMa TO PREPARE AND COOK: I HR 2 lbs boneless beef sirloin 'a cup flour '4 teaspoon salt teaspoon black pepper teaspoon Accent V cup butter 1 can ) '4 cups ( 1 0'a - to 1 condensed beef broth 1 y4 cups flO'a- - to 1 can) condensed onion soup 1 3-can sliced broiled mushrooms drained (reserve liquid) S drops Tabasco 1 cup thick sour cream 1 Set out a heavy 10-i- n skillet having Vi Vt 1-- ox 1-- ox ox a cover 2 Lightly scrape the meat surfaces of the beef with the dull edge of a knife Cut meat into 2xx-i- n strips 3 Mix together the flour salt pepper and Accent Coat the meat evenly with 10 tight-fittin- g Family Weekly September II' 1355 Stroganott HR 35 MIN lbs round blade or arm steak cut 1 V Vs Can-Ca- 1 teaspoon ground cinnamon lOVi- - to 1 can condensed vegetable soup ox Vs the flour mixture shaking it in a bag 4 Heat the butter in the skillet over low heat Add the meat strips and brown slowly and evenly on all sides 5 When meat is browned gradually add stirring in the beef broth onion soup and reserved mushroom liquid Bring liquid rapidly to boiling reduce heat cover and simmer (do not boil) 20 to 25min or until meat is tender 6 When meat is- tender stir in the mushrooms and heat thoroughly Remove skillet from heat 7 Blend the Tabasco into sour cream Stirring vigorously add the mixture to the skillet in very small amounts Return to heat Keep mixture moving with a spoon and cook over low heat 3 to 5 min until thoroughly heated Do not boil 8 Turn into a warm serving dish Serve immediately with cooked buttered noodles or with fluffy cooked rice - sour-crea- m About 8 servings cup catsup Set out a Dutch oven or a large heavy sauce pot having a tight-fittin- g cover Set aside 2 Lightly scrape meat surfaces of steak with the dull edge of a knife 1 3 Mix together the flour Accent salt and pepper Using one-ha- lf the mixture for each side pound flour mixture into the meat with a meat hammer 4 Heat the butter over medium heat in the Dutch oven Add the steak and brown evenly on both sides 5 Add the beef broth water bay leaf and cinnamon to the meat Cover bring liquid rapidly to boiling reduce heat and simmer (do not boil) about IV hrs or until steak is tender when pierced with a fork 6 Remove meat to a warm platter and set aside to keep warm 7 Pour the vegetable soup and catsup into the Dutch oven Heat thoroughly over medium heat stirring to blend in brown residue on bottom Remove bay leaf Pour sauce over meat and serve About 6 servings immediately Veal in Herb and Onion Sauce OOO HM TO PREPARE AND COOK: 1 HR cup butter or margarine Vt lbs veal round steak (cutlet) cut Va 1 to thick flour cup Vt teaspoon salt Vi teaspoon Accent 1 1 Vi -- ox pkg dehydrated onion soup mix 1 teaspoon marjoram 1 Vt cups hot water 2'j cups (No 2 can) tomatoes I Heat butter in a large heavy skillet over medium heat Vt y4 4 In Cut the meat into serving-siz- e pieces Mix together the flour salt and Accent Coat meat pieces evenly with flour mixture Put veal into skillet and brown evenly on both sides 3 Meanwhile mix together the soup mix marjoram and water 4 Pour the soup mixture and tomatoes over the browned meat Cover skillet and simmer over low heat about 45 min or until meat is tender Turn meat occasionally during cooking 5 If desired thicken cooking liquid Serve with fluffy cooked rice and an assortment of crisp relishes 2 MItlINO About 6 servings |