Monday, October 24, 2016

Recipes by Shirley Jones: City Chicken; Quickie Green Bean Casserole

Shirley Jones' City Chicken

1 pound veal
1 pound beef, lean
1 pound pork, lean
1 teaspoon salt
Freshly ground pepper to taste
1 egg, beaten
1 1/2 tsps. milk or water
1/2 cup fine bread crumbs (or cracker crumbs)
1/4 cup sweet butter (or oleomargarine)
1 tbsp. minced onion
A few tbsps. water or beef broth

Cut meat into 1 1/2-inch cubes. Sprinkle well with salt and freshly ground pepper. Arrange veal, beef and pork on 6 skewers; press pieces of meat closely together forming the shape of a drumstick. Dip sticks into mixture of beaten egg and milk (or water); then roll in bread crumbs (or cracker crumbs). Brown drumsticks on all sides in melted butter (or oleomargarine); remove to baking dish. Lightly saute minced onion in pan drippings. Add water (or beef broth) to cleanse skillet; pour over drumsticks in baking dish. Cover, place in preheated 325 degree F. oven until meat is tender (about 1 hour). Serve with baked potatoes and broccoli with butter sauce. Serves 6.

Shirley Jones' Quickie Green Bean Casserole

2 - 15 1/2 oz. cans green beans (cut or French-style), drained
2 tbsps. sweet butter
1 tbsp. salt
Freshly ground pepper
1 - 10 3/4 oz. can cream of mushroom soup
1 - 3 1/2 oz. can French fried onion rings

Place beans in a greased two-quart baking dish. Dot with butter, sprinkle evenly with salt and freshly ground pepper. Spoon cream of mushroom soup evenly over beans, stirring so soup seeps into lower part of casserole. Top with onion rings. Bake uncovered in preheated 400 degree F. oven until beans are heated through (about 20 minutes.) Serves 6. 

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