Entrees

SWEET-AND-SOUR CHICKEN

4 servings 1 can (16 ounces) whole tomatoes 1/2 cup SMUCKER’S Plum Jelly 1/4 cup cider vinegar 1 tablespoon sugar 1 tablespoon cornstarch 1 tablespoon soy sauce 1 teaspoon instant chicken bouillon granules Batter:1/2 cup water 1/3 cup all-purpose flour 1/3 cup cornstarch 1 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1 whole boneless chicken breast, skinned, cut into 1- to 1-1/2-inch pieces1 large green pepper, cored, seeded and cut into 1-inch pieces4 green onions, cut into 1-inch pieces1 can (8 ounces) pineapple chunks, drainedCRISCO Oil for fryingHot cooked rice Drain tomatoes, reserving 1/4 cup juice. Cut up tomatoes and set aside. Blend reserved juice, plum jelly, vinegar, sugar, cornstarch, soy sauce and bouillon granules in small mixing bowl. Set aside.For batter, blend all ingredients in small mixing bowl. Add chicken. Stir to coat. Heat 2 to 3 inches Crisco Oil in large saucepan to 350ÔøΩF. Remove several pieces chicken from batter with slotted spoon. Add to Crisco Oil. Fry 3 to 4 minutes, or until light golden brown. Drain on paper towels. Repeat with remaining chicken.Discard Crisco Oil, reserving 2 tablespoons in saucepan. Add green pepper and onion. Stir-fry over medium-high heat about 3 minutes, or until tender. Stir in tomato juice mixture. Heat to boiling, stirring constantly. Continue to boil 1 minute, stirring constantly. Stir in pineapple chunks, chicken and tomatoes. Cook 1 to 2 minutes longer. Serve with...

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TUNA LOAF

6 to 8 Servings CRISCO shortening for greasing1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup chopped green pepper 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped pimiento 3 cans (6-1/2 or 7 ounces each) chunk tuna, drained1-1/2 cups dry bread crumbs 1 tablespoon dried parsley flakes 1/2 teaspoon salt 3 eggs 1/2 cup milk Preheat oven to 375ÔøΩF.Line bottom and sides of an 8-1/2- x 4-1/4- x 2-1/2-inch loaf pan with aluminum foil, leaving 2-inch overhang. Grease generously with Crisco.Melt 1/4 cup Crisco in a small heavy skillet. Add green pepper, celery, and onion; sautÔøΩ over medium heat until soft (4 to 5 minutes). Remove from heat.Add pimiento to sautÔøΩd vegetables and set aside.Combine tuna, crumbs, parsley, salt, eggs, and milk; mix well.Spread half of mixture in prepared pan. Make a depression along the center of the loaf, leaving 1/2-inch border at edge. Fill with vegetable mixture. Cover with remaining tuna mixture.Bake at 375ÔøΩF for 1 hour. Invert onto plate and remove foil. Invert again onto serving platter. Slice with serrated knife and...

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VEAL PARMESAN

4-5 servings 1/3 cup flour 1 teaspoon salt 1 teaspoon dry parsley flakes1 teaspoon basil 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese 2 pounds veal cutlet, cut 1/2-inch thick1 egg 1 tablespoon water 1/2 cup CRISCO Oil 2 tablespoons chopped onion 1 cup (8-ounce can) tomato sauce 1/3 cup (4-ounce can) sliced mushrooms 1/4 cup sherry, if desiredMix first six ingredients and place in large plastic or paper bag. Cut veal into serving pieces, dip in egg beaten with water, then shake in bag with flour mixture.Brown meat on both sides in hot oil in a heavy skillet. Remove meat. Add onion, tomato sauce, mushrooms and any remaining flour mixture to skillet.Stir until mixture bubbles. Add meat; cover and cook over low heat for about 45 minutes, until meat is tender. Stir in sherry, if...

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SWEET-AND-SOUR PORK

4-6 Servings 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1/2 cup cold water 1 pound lean boneless pork, cut into 1-inch cubes1 can (20 ounces) pineapple chunks 2 tablespoons white vinegar 1 tablespoon cornstarch CRISCO Oil for frying3 carrots, cut into thin diagonal slices1 green pepper, seeded, cored and cut into 1-inch pieces3 tablespoon packed brown sugar Hot cooked rice Mix flour, salt and baking powder in medium mixing bowl. Blend in cold water. Add pork. Stir to coat. Set aside. Drain pineapple chunks, reserving juice. Set aside pineapple chunks. Blend reserved pineapple juice, vinegar and cornstarch in small bowl. Set aside.Heat 1 inch Crisco Oil in Dutch oven to 375ÔøΩF. Remove half the pork from batter with slotted spoon; add to Crisco Oil. Fry 3 to 5 minutes, or until golden brown. Drain on paper towels. Repeat with remaining pork. Discard Crisco Oil, reserving about 1 tablespoon in Dutch oven. Add carrots. Stir-fry over moderate heat 2 to 3 minutes, or until tender-crisp. Add green pepper. Stir-fry 2 to 3 minutes longer. Add pineapple juice mixture, pineapple chunks and brown sugar. Heat to boiling, stirring constantly. Cook and stir until mixture is clear and thickened. Stir in pork. Cook about 3 minutes, or until hot. Serve with...

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TUNA NOODLE CASSEROLE

Serves 6 1 tablespoon CRISCO Oil plus additional for oiling baking dish1 cup sliced celery 1/3 cup chopped onion 1/4 cup chopped green bell pepper 1 can (6-1/2 ounces) chunk white tuna packed in water, drained and flaked6 ounces (3-1/2 cups dry) egg noodles, cooked and well drained1/2 cup sour cream 1 jar (2 ounces) sliced pimientos, drained (optional)1/2 teaspoon salt 1 can (10-3/4 ounces) condensed cream of celery soup 1/2 cup milk 4 slices (3/4 ounce each) Cheddar or American cheese, chopped2 tablespoons plain dry bread crumbs Heat oven to 425ÔøΩF. Oil 2-quart baking dish lightly.Heat one tablespoon oil in large skillet on medium heat.Add celery, onion and green pepper. Cook and stir until tender.Add tuna, noodles, sour cream, pimentos and salt. Stir to blend. Remove from heat.Combine soup and milk in small saucepan. Stir on medium heat until warmed.Add cheese. Stir until cheese melts. Stir into noodle mixture. Spoon into baking dish. Sprinkle with bread crumbs.Bake at 425ÔøΩF for 20 to 25 minutes or until hot and bubbly. Do not...

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VEGETABLE & PASTA SALAD

8 servings 8 ounces twist macaroni, cooked and drained2 cups broccoli flowerets, cooked and drained1 cup thin cut carrot strips1/2 cup coarsely chopped red pepper (optional)1/4 cup thinly sliced green onion and tops1/2 cup CRISCO Oil 1/4 cup white wine vinegar 1 tablespoon chopped parsley 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon ground pepper In large bowl, toss together macaroni, broccoli, carrots, red pepper and green onion. In small bowl, combine Crisco Oil, vinegar, parsley, mustard, salt and pepper.Stir until well blended. Pour over macaroni mixture; toss to coat well. Cover and...

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