Page 76 - FLIPBOOK NEW

SWISS CHICKEN CASSEROLE
Ingredients
1 can cream of chicken soup
8 boneless, skinless chicken breasts
3/4 cup milk
sliced Swiss cheese
butter
dry stu ng mix
Instructions
You can leave the chicken breast whole or cut into pieces. Place chicken into a 8x12
baking pan. Place sliced Swiss cheese over chicken, Mix soup and milk together and
pour over chicken and cheese. Sprinkle with dry stu ng mix being sure to cover
well. Dot with butter. Bake at 350 degrees for 1 hour to 1 ¼ hour. Bake covered and
uncover for the last fifteen minutes.
CHICKEN PAPRIKASH
Ingredients
2 tablespoons salad oil
1 cut up whole chicken
2 ½ teaspoons regular paprika 1 chopped onion
3/4 chicken broth
1 teaspoon salt
3/4 cup sour cream
Instructions
In large skillet, heat salad oil. Sprinkle chicken evenly with 1 teaspoon paprika. Brown
chicken on all sides then remove from skillet and set aside. Add chopped onion and
sauté until tender. Return chicken to skillet. Add chicken broth and salt then heat to
boiling. Reduce heat, cover and cook until chicken is tender about 40 minutes. Remove
to warm platter. Stir remaining 1 ½ teaspoons paprika and sour cream into drippings.
Heat until very hot but not boiling. Pour over chicken. Serve with Spaetzle or noodles.
HELEN HUBLER WRIGHT’S STOVE TOP POT ROAST
Ingredients
4 pounds bottom round roast
cooking oil
1 tablespoon salt
1 tablespoon Worcestershire sauce
8 ounces tomato sauce
cut carrots
1 tablespoon sugar
Instructions
In a large pot, heat oil and brown meat on all sides. Remove from heat. Add onions and
sauté till tender. Return meat to pot, add salt, Worcestershire sauce, tomato sauce and
sugar. Sometimes, I add a little red or white wine. Add water until meat is covered.
Bring to a boil and immediately turn down to a simmer and cover pot. Simmer for
about 4 hours or until tender and add more water if necessary. Add carrots about 30
minutes before meat is done. When the meat is tender, take out and cover. Take out
carrots and cover. Make gravy by adding Wondra or mixing flour and melted butter
and whisking into pot to make gravy.
RON AND HELEN’S SPAEDENE 1 chopped onion
Ingredients
2 pounds thin pork cutlet bread crumbs
Parmesan cheese parsley - fresh or dried
dash of oregano basil - fresh or dried
olive oil toothpicks
OPTIONAL: Bay leaves or Fennel
Instructions
Put pork cutlet in clear wrap and pound with a food mallet until pork is thin and flat.
Combine bread crumbs, Parmesan, oregano, parsley and basil. Fennel can be added
at this time too. Mix thoroughly and put some of the mixture in the pork cutlet and
roll up. Do a second one. Take toothpicks and put the 2 rolls together. At the time, you

can add the bay leaf in between the rolls if desired and also toll the rolled pork cutlet
back in the bread crumb mixture for added taste.

Drizzle olive oil lightly over them. Place spaedene on racks in pan or directly on pan
bottom with some olive oil. Bake at 400 degrees for about 30-40 minutes depending
on size.

This recipe was from Ron’s grandmother, Nan (Virginia Mazzola) and was one of Ron’s
favorite dishes. Nan frequently made the spaedene in a large white ceramic baking dish
she had. It was filled with at least 2 dozen spaedene. They were delicious!

The di erence between her recipe and ours, is she used the pork butt which is not always
available at the grocery store. If you use the pork butt, you have to slice o the meat and
trim the fat. Then follow the above directions. Ron and I placed the spaedene on a rack, but
Nan put them directly in a slightly greased pan.

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