Main Dishes
Foods that abound in protein—meat, poultry, fish, eggs, and cheese—make satisfying main dishes. Thrifty main dishes often combine these protein-rich foods with vegetables and cereals—beef stew with vegetables or dumplings, chicken with rice, fish with stuffing, cheese with macaroni.
Dry beans and peas are also economical choices for main dishes.
If the main dish is not high in protein, you can supply additional protein with other foods in the meal. If, for example, a pound of meat is to serve eight persons, you might combine it with vegetables or cereal in a casserole or stew, have milk to drink, and serve cheese-topped apple pie for dessert.
Meat cooked at low to moderate temperatures is more tender, juicy, and flavorful than meat cooked at high temperatures. There is more meat to serve because there is less shrinkage at low temperatures.
Beef may be cooked rare, medium, or well done. Lamb is enjoyed either medium or well done, but veal and pork are usually cooked well done.
Broiling, pan-frying, and roasting are recommended for tender meats only. Less tender cuts are more satisfactory if braised, pot-roasted, or simmered. For suggested methods for cooking, see guide on [page19].
Frozen meat need not be thawed before cooking, but extra cooking time will be required if it is not thawed first.
Place roast, fat side up, on a rack in a shallow pan. Do not add water; do not cover. Season either before or after cooking.
Check the timetable (p.20) for approximate roasting times. The quality of the meat, its size and shape, and its temperature at the start of cooking will affect the roasting time. Times given here are for meats at refrigerator temperature. Frozen roasts may take 1½ to 2 times as long to cook as unfrozen roasts of the same weight and shape.
If you are using a meat thermometer, insert it so the tip is at the center of the thickest part of the roast, and not touching bone or fat.
Slash fat around edge of meat to prevent curling. Place meat on cold broiler grid.
Broiling temperature can be regulated by the distance meat is placed from heat source and whether the door is open or closed during broiling. Because broilers vary widely, follow the manufacturer’s directions. If you like meat well done, place it farther from the heat source than for medium or rare meat—to avoid burning the outside before the center is cooked. Place thicker cuts farther from the heat source than thin ones, for the same reason.
MEAT COOKING GUIDE
TIMETABLE FOR ROASTING MEATS
FOOTNOTES:[8]Can also be served without heating, if desired.
[8]Can also be served without heating, if desired.
[8]Can also be served without heating, if desired.
Broil until top side of meat is browned, about half of total cooking time. Season, turn, and brown other side. Use timetable (next page) as a guide to total broiling time. To tell if meat is done, cut into it along bone and observe color.
Use a low temperature for broiling frozen meat, so the surface does not char before the interior thaws and cooks. Allow 1½ to 2 times as long as specified in the timetable on page21.
Choose thin steaks, chops, or ham slices (1 inch thick or less). Or shape meat patties less than an inch thick.
Slash fat around edge of meat to prevent it from curling. Grease pan lightly with fat or rub pan with fat edge of meat.
Cook meat slowly over moderate heat, turning occasionally as necessary. Pour off excess fat as it accumulates. Total cooking time will be 10 to 20 minutes, depending on the degree of doneness desired. Pork chops may take a little longer.
Remove meat from pan, season, and serve.
Brown meat slowly on all sides in enough added fat to keep meat from sticking. Use a heavy pan. Meats may be floured or not, as desired, before browning. Floured meats brown better than unfloured meats. Meats that have a considerable amount of fat and that are not floured can be browned without added fat.
Season the meat. If necessary to prevent overbrowning, add a small amount of liquid (about ½ cup for a roast). Many cuts of meat can be braised without added liquid. Steam from meat juices trapped in a covered pan provides enough moisture. Cover pan tightly.
Cook slowly over low heat or in a 350° F. oven until tender, adding more liquid if needed. Use the timetable (p.22) as a guide to braising time.
TIMETABLE FOR BROILING MEATS
FOOTNOTES:[9]Meat at refrigerator temperature at start of broiling.
[9]Meat at refrigerator temperature at start of broiling.
[9]Meat at refrigerator temperature at start of broiling.
TIMETABLE FOR BRAISING MEATS
6 servings
1½ pounds ground beef1 medium-size onion, chopped½ teaspoon salt1 can (10½ ounces) condensed tomato soup1 can (1 pound) cut green beans, drained¼ teaspoon pepper1½ cups seasoned mashed potatoes½ cup shredded Cheddar cheese
Crumble beef into large frypan. Add onion and salt, and cook until browned. Drain off excess fat.
Add soup, green beans, and pepper; simmer 5 minutes. Pour into greased 2-quart casserole.
Drop potatoes in mounds onto hot meat mixture. Sprinkle with cheese. Bake at 350° F. (moderate oven) 20 minutes.
Menu suggestion
Serve with buttered carrots, stuffed prune salad, and brownies.
6 servings
⅓ cup flour1 teaspoon salt¼ teaspoon pepper1 pound sirloin tip steak, cut in very thin strips½ cup finely chopped onion¼ cup fat or oil1 can (10½ ounces) condensed cream of mushroom soup1 can (8 ounces) sliced mushrooms, drained1 cup sour creamCooked ricePaprikaParsley
Combine flour, salt, and pepper. Coat meat strips with flour mixture. Brown meat in hot fat in a large frypan. Add onion and cook until clear. Drain off excess fat.
Add soup and mushrooms. Simmer, covered, 10 to 15 minutes. Blend in sour cream and removefrom heat. Serve over rice. Sprinkle with paprika and garnish with parsley.
Menu suggestion
Serve with green beans, cucumber and tomato salad, and have sliced peaches and poundcake for dessert.
6 servings
2 cups medium white sauce (p.57)2 cups shredded Cheddar cheese1 package (10 ounces) frozen cut green beans, cooked and drained1 can (12 ounces) luncheon meat, cut in thin strips1 tablespoon chopped pimientoWhite pepper, as desiredToast triangles
To hot white sauce, add remaining ingredients except toast. Cook over low heat 10 minutes, or just until cheese melts and mixture is hot. Serve on toast triangles.
Menu suggestion
Serve with glazed carrots, fruit salad, and chocolate pudding.
6 servings
2 beef bouillon cubes1⅓ cups hot water1½ cups sliced celery2 tablespoons chopped onion3 tablespoons fat or oil1 tablespoon cornstarch1 teaspoon curry powder½ teaspoon salt3 cups chopped, cooked lamb, pork, or veal
Dissolve bouillon cubes in hot water.
Lightly brown celery and onion in hot fat in a large frypan. Blend in cornstarch and seasonings. Slowly stir in bouillon. Add meat. Cook mixture over moderate heat 15 to 20 minutes, stirring as needed to prevent sticking. Serve on rice.
Menu suggestion
Serve with italian green beans, citrus fruit salad, and spiced prune cake.
6 servings
1 can (10½ ounces) condensed cream of mushroom soup½ cup milk½ cup finely chopped onion¼ cup chopped green pepper1 tablespoon chopped pimiento½ teaspoon salt¼ teaspoon pepper4 cups thinly sliced potatoes1 package (8 ounces) precooked small smoked sausages, cut in bite-size pieces1 tablespoon butter or margarine½ cup shredded Cheddar cheese
Combine soup, milk, onion, green pepper, pimiento, salt, and pepper; blend well.
Place half the potatoes in a greased 2-quart casserole. Add half the sausage. Cover with half the soup mixture. Repeat layers. Dot with fat. Cover and bake at 350° F. (moderate oven) about 1¼ hours.
Remove cover. Sprinkle with cheese and bake, uncovered, 15 minutes more, or until potatoes are tender.
Menu suggestion
Serve with brussels sprouts, fruit, and gingerbread.
6 servings
2 cups ground cooked ham1 cup mashed potatoes1 tablespoon chopped onion¼ teaspoon dry mustard¼ teaspoon salt1 tablespoon milk1 egg, beaten½ cup fine dry breadcrumbs3 tablespoons fat or oil
Combine ground ham, mashed potatoes, onion, mustard, and ¼ teaspoon salt. Chill about 1 hour. Shape into 12 patties.
Blend milk into beaten egg. Dip patties in egg mixture and then in crumbs.
Fry patties in hot fat until golden brown. Serve with egg sauce (p.57).
Menu suggestion
Serve with asparagus, molded fruit salad, cheese biscuits, and peanut butter cookies.
6 servings
1½ pounds sliced beef liver½ cup flour2 tablespoons fat or oil1½ teaspoons salt¼ teaspoon pepper1 large onion, sliced¼ cup water
Remove skin and large veins from liver. Coat meat with flour. Heat fat in large frypan over moderate heat and brown liver on one side.
Turn liver, sprinkle with seasonings and cover with onions. Add water and cover pan tightly. Cook over low heat 20 to 30 minutes, or until liver is tender.
Menu suggestion
Serve with stewed okra and tomatoes, spinach salad, and apple crisp.
6 servings
1 pound ground beef1 medium-size onion, finely chopped1 clove garlic, peeled½ teaspoon oregano1 teaspoon salt¼ teaspoon pepper1 can (6 ounces) tomato paste¾ cup water1 can (15 ounces) spanish-style tomato sauce1 bay leaf1 tablespoon sugar4 cups cooked spaghetti½ cup grated Parmesan or Romano cheese
Crumble ground beef into 4-quart saucepan. Add onion, garlic, oregano, salt, and pepper. Heat to brown meat.
Add tomato paste, water, tomato sauce, and bay leaf. Bring to a boil. Then simmer, uncovered, over low heat 45 minutes. Remove garlic. Add sugar and simmer 15 minutes longer.
Place hot spaghetti on a platter. Cover with meat sauce. Sprinkle with cheese.
Menu suggestion
Serve with tossed green salad and upside-down cake.
6 servings
1½ pounds ground beef3 slices soft white bread, torn into very small pieces1 cup tomato juice or milk½ cup finely chopped onion1 egg, beaten1 teaspoon salt¼ teaspoon pepper
Mix ingredients thoroughly. Press into a 9- by 5- by 3-inch loafpan or shape into loaf.
Bake uncovered at 350° F. (moderate oven) about 1½ hours. Remove from oven and drain off excess fat.
Menu suggestion
Serve with green bean-mushroom casserole, baked potatoes, celery sticks and olives, and orange sherbet.
6 servings
3 large green peppers2 teaspoons saltBoiling water1 pound ground beef1½ cups cooked rice2 tablespoons finely chopped celery2 tablespoons finely chopped onion¼ cup chili sauce2 teaspoons salt¼ teaspoon pepper1 egg2 tablespoons shredded Cheddar cheese
Halve peppers lengthwise; remove stems, seeds, and membranes. Add 2 teaspoons salt to enough boiling water to cover peppers; boil peppers 5 minutes. Drain.
Combine other ingredients except cheese; mix well. Fill pepper halves with this mixture and place in ½ inch of hot water in a baking pan.
Bake uncovered at 350° F. (moderate oven) 45 to 55 minutes. Sprinkle cheese over peppers and bake 5 minutes longer, or just until cheese melts.
Menu suggestion
Serve with corn pudding and coleslaw, and have your favorite ice cream for dessert.
6 servings
2 packages (3 ounces each) cream cheese2 tablespoons milk1 pound bologna or other luncheon meat, finely diced¼ cup finely chopped onion2 tablespoons sliced ripe olives2 teaspoons prepared mustard¾ cup canned condensed cream of mushroom soupBiscuits, cooked rice, or noodles
Blend cream cheese with milk in top of double boiler. Add meat, onion, olives, mustard, and soup; mix thoroughly. Heat over simmering water 15 to 20 minutes, stirring occasionally. Serve over biscuits, rice, or noodles.
Menu suggestion
Serve with kale, carrot and pineapple salad, and chocolate chip cookies.
6 servings
⅓ cup flour1½ teaspoons salt⅛ teaspoon pepper1½ pounds boneless stew beef, cut in 1-inch cubes2 tablespoons fat or oil3 cups water3 medium-size onions, sliced4 medium-size potatoes, cut in 1-inch cubes5 medium-size carrots, quartered1½ cups frozen peas¼ cup water
Combine flour, salt, and pepper; coat meat with seasoned flour. Save remaining flour. Brown meat in hot fat in a 4-quart saucepan.
Add water and cover tightly. Simmer until meat is tender, about 1½ hours.
Add onions, potatoes, and carrots. Cover and simmer 15 minutes.
Add peas. Cover and simmer until all vegetables are tender.
Blend ¼ cup water with remaining flour. Add to stew, stirring gently; cook until thickened.
Variation
Irish stew.—Use lean lamb instead of beef. Add 1 turnip, diced, with potatoes and carrots.
Menu suggestion
Serve with tossed green salad and hot biscuits. Have fruit sherbet and cookies for dessert.
Serve poultry often—it’s versatile, flavorful, and economical. You can buy chicken and turkey in convenient sizes—chilled or frozen—any day of the year. And for variety, try duck and goose.
Preparing poultry
Ready-to-cook poultryneeds little preparation before cooking. Inspect for pinfeathers. Wash and drain poultry.
Keepfrozen poultryfrozen until time to thaw or cook. Frozen poultry usually is thawed before cooking, but poultry parts or whole poultry frozen without giblets can be cooked without thawing. Cooking time will be longer than for unfrozen poultry. Do not thaw commercially frozen stuffed poultry before cooking.
To thaw poultry in the refrigerator, place frozen poultry on a tray or shallow pan to catch the thawing drip; if unwrapped, cover lightly. Remove giblets from cavity when bird is pliable.
If it is not practical to thaw poultry in the refrigerator, immerse poultry in a watertight wrapper in cold water. Change water often to hasten thawing. Or you can partially thaw poultry in the refrigerator and partially in cold water. It takes 1 to 8 hours to thaw poultry in cold water, or 1 to 3 days in a refrigerator.
Cook poultry promptly after thawing. Stuff poultry just before roasting.
Cooking guides
Most poultry sold whole can be roasted. Stewing chickens and mature turkeys, however, are more tender if braised or stewed. They are good for stews, or to provide cooked meat for casseroles, sandwiches, and salads.
Broiler or fryer chickens can be roasted, ovenbaked, barbecued, or cooked on a rotisserie as well as broiled or fried. Fryer-roaster turkeys weighing 4 or 5 pounds can be roasted whole, or can be cut into parts and fried or broiled.
Rock Cornish game hens can be cooked like broiler or fryer chickens. Small ducks are suitable for broiling or frying; larger ones, for roasting or rotisserie cooking. Geese roast very well.
Roast poultry uncovered for best color and to reduce splitting and shrinkage. Poultry can be roasted with or without stuffing; unstuffed birds take slightly less time to cook. Cook poultry until tender and juicy; do not overcook.
Roasting
Prepare the poultry as directed above. Stuff the body and neck cavities lightly; allow about ½ cup of stuffing per pound of ready-to-cook poultry. See stuffing recipe (p.28). Or if desired, leave poultry unstuffed.
Fold loose neck skin toward back; fasten with a skewer. Turn wingtips back of heavy wingbone to rest against neck skin. Tuck ends of legs under band of skin at tail or fasten legs together close to body.
To roast poultry, place breast side up on a rack in a shallow pan. Do not cover pan and do not add water.
See roasting guide (p.28) for approximate times for roasting poultry.
A meat thermometer is the best guide to doneness of turkeys. Insert the thermometer into the center of the inner thigh muscle. Make sure it does not touch the bone.
Salt the giblets and neck, seal them in aluminum foil, and roast along with the poultry. Or simmer them in salted water until tender.
You can baste poultry with pan drippings or a little fat if you like.
If poultry browns early in the roasting period, cover the breast and drumsticks lightly with aluminum foil or with a thin cloth moistened with fat. After poultry is partly roasted, cut band of skin that holds legs together.
Use any one or more of the following ways to tell if poultry is done:
• A meat thermometer inserted in the center of the inner thigh muscle of a turkey reaches 180° to 185° F. If turkey is stuffed, also check stuffing temperature by inserting a thermometer into the body cavity for 5 minutes. Temperature should reach 165° F.
• Drumstick feels soft when you press meaty part with protected fingers.
• Drumstick moves up and down easily and leg joint gives readily.
Caution: Do not partly roast poultry on one day and complete roasting the following day.
ROASTING GUIDE
FOOTNOTES:[10]Weight of giblets and neck included.[11]Unstuffed poultry may take slightly less time than stuffed poultry. Cooking time is based on chilled poultry or poultry that has just been thawed—temperature not above 40° F. Frozen unstuffed poultry will take longer. Do not use this roasting guide for frozen commercially stuffed poultry; follow package directions.
[10]Weight of giblets and neck included.
[11]Unstuffed poultry may take slightly less time than stuffed poultry. Cooking time is based on chilled poultry or poultry that has just been thawed—temperature not above 40° F. Frozen unstuffed poultry will take longer. Do not use this roasting guide for frozen commercially stuffed poultry; follow package directions.
About 1 quart
3 tablespoons butter, margarine, or poultry fat¾ cup chopped celery3 tablespoons chopped parsley2 tablespoons chopped onion1 quart soft breadcrumbs½ teaspoon savory seasoning½ teaspoon saltPepper, as desired
Melt fat in heavy pan; add celery, parsley, and onion, and cook a few minutes.
Combine all ingredients. Mix lightly but well.
Use to stuff poultry, or bake in a separate pan during the last hour of cooking.
Note: Allow about ½ cup stuffing per pound of ready-to-cook poultry. This stuffing may be used for baked fish, if desired.
Variation
Nut stuffing.—Omit parsley and savory seasoning and add ½ cup of chopped nutmeats—roasted almonds, pecans, filberts, or cooked chestnuts.
Place boneless turkey roast on a rack in a pan; insert a meat thermometer in the center of the roast; cover pan tightly. Braise in an oven at 400° F. (hot) until thermometer registers about 170° F. Or, follow cooking directions on package.
Note: A 3-pound boneless turkey roast requires about 1½ hours cooking time. If desired, uncover roast last 20 minutes to brown.
Plump young chicken, about 1½ to 2¼ pounds ready to cookMelted fat or oilSalt and pepper, as desired
Prepare chicken for cooking according to directions on page26.
Split chicken down the back and, if desired, cut into halves through the breastbone. Break joints and cut off wingtips.
Brush chicken on both sides with melted fat and sprinkle with salt and pepper.
Preheat the broiler and grease broiler rack lightly. Place chicken on the rack, skin side down. Place broiler pan at the distance from heat recommended by the range manufacturer.
Broil chicken 20 to 30 minutes on one side or until browned; turn, brush with fat or oil, and broil until done, 15 to 25 minutes longer.
Menu suggestion
Serve with broccoli, creamed potatoes, and lemon chiffon pie.
Use a plump stewing chicken, 3 to 4 pounds ready to cook. Or, you can stew a broiler-fryer chicken, although the flavor will be somewhat milder.
Prepare chicken for cooking according to the directions on page 26. Leave whole or cut in serving-size pieces.
Place the chicken in a deep pan. Add enough water to half cover a whole chicken or to cover pieces. Season as desired.
Cover pan and cook over low heat until the chicken is tender—2 to 3 hours for a stewing chicken, 45 minutes to 1 hour for a broiler-fryer.
Cook giblets with the chicken or separately.
Serve stewed chicken in gravy made by thickening the broth, or use in any recipe that calls for cooked chicken.
Plump young chicken, 1½ to 3 pounds ready to cookSalt, pepper, flourFat or oil
Prepare chicken for cooking according to the directions on page26. Cut in serving pieces.
Season chicken with salt and pepper and roll in flour.
In a heavy frypan, heat ¼ to ¾ cup fat or oil—just enough to cover bottom of pan. Use moderate heat.
Brown chicken pieces on one side; turn and brown on other side.
Continue to cook slowly, uncovered, until tender. Or, if more convenient, cook in oven at 350° F. (moderate) until tender. Cooking time will be from 30 to 45 minutes.
Variation
Oven-fried chicken.—Prepare the chicken according to directions on page26. Cut in serving pieces. Preheat oven to 400° F. (hot). Shake or roll chicken pieces in seasoned flour and place in a baking pan containing hot fat (⅛ inch deep or less). Turn pieces to coat both sides with fat. Cook chicken skin side down for 30 minutes; turn; and cook 20 to 30 minutes longer, or until tender.
Menu suggestion
Serve with mashed potatoes, carrots, and green salad. For dessert have cherry pie.
6 servings
1 cup frozen green peas2 tablespoons finely chopped onion¼ cup chopped green pepper⅓ cup boiling water⅔ cup flour1 cup cold milk2 cups chicken broth2 teaspoons saltPepper, as desired½ teaspoon poultry seasoning2 cups diced cooked chicken or turkey1 can (4 ounces) mushroom stems and pieces, drained and chopped1 tablespoon chopped pimientoCooked rice, toast, or biscuits
Cook peas, onion, and green pepper in boiling water in a covered pan 5 minutes. Drain; save the liquid.
Blend flour with milk. Combine vegetable cooking liquid, broth, and seasonings; slowly stir in flour mixture. Bring to a boil, stirring constantly; cook 1 minute.
Add chicken, cooked vegetables, mushrooms, and pimiento. Heat thoroughly and serve on rice, toast, or biscuits.
Note: Two chicken bouillon cubes and 2 cups of hot water may be used to make broth. Decrease salt to 1 teaspoon.
Menu suggestion
Serve with green beans, molded pineapple and carrot salad, and apple crisp.
6 servings
4-ounce package noodles (about 2 cups uncooked)¼ cup flour2 cups mushroom liquid and water2 chicken bouillon cubes¼ teaspoon saltPepper, as desired½ teaspoon poultry seasoning1 tablespoon chopped pimiento4-ounce can mushroom stems and pieces, drained, chopped2 cups cooked turkey, cubed¾ cup shredded sharp process cheese⅓ cup fine dry breadcrumbs1 tablespoon butter or margarine
Cook noodles as directed on package; drain.
In a saucepan, blend flour with a little of the liquid to make a paste. Gradually stir in remaining liquid. Add bouillon cubes and seasonings.
Bring to a boil, stirring constantly. Reduce heat to simmer; cook 1 minute longer, stirring as needed.
Add pimiento and mushrooms to sauce.
In a 2-quart casserole place half the noodles and half the turkey in layers. Cover with half the sauce. Repeat layers.
Top with cheese; sprinkle with breadcrumbs; dot with fat.
Bake, uncovered, at 350° F. (moderate oven) 30 to 40 minutes or until bubbly and browned.
Variation
Chicken-noodle bake.—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.
Menu suggestion
Serve with buttered beets, coleslaw, and have ice cream for dessert.
6 servings, 9- or 10-inch pie
Filling
3 tablespoons chicken fat, butter, or margarine¼ cup flour1¼ cups chicken broth1 cup milk1½ teaspoons salt⅛ teaspoon pepper¼ teaspoon poultry seasoning, if desired2 cups cooked chicken, diced1⅔ cups cooked peas and carrots
Pastry for top crust
1 cup flour¾ teaspoon baking powder½ teaspoon salt⅓ cup shortening2½ to 3 tablespoons water
Melt fat for the filling in a saucepan; blend in flour. Add broth, milk, and seasonings. Cook, stirring constantly, until thickened.
Add chicken and vegetables; heat thoroughly.
For the pastry, mix flour, with baking powder and salt.
Mix in fat until mixture is crumbly. Add a little water at a time, blending lightly.
Dough should be just moist enough to cling together when pressed into a ball.
Roll dough on a lightly floured surface; shape to fit top of 9- or 10-inch piepan. Make a few small slits near center.
Pour filling into piepan; top with pastry. Turn under pastry edges and press firmly to pan.
Bake at 400° F. (hot oven) 30 minutes, or until browned.
Variation
Turkey pie.—Use turkey broth and cooked turkey in place of chicken broth and cooked chicken.
Menu suggestion
Serve with sliced tomatoes and celery strips and have spicy fruit for dessert.
6 servings
½ cup flour1 teaspoon salt¼ teaspoon pepper3-pound ready-to-cook broiler-fryer chicken, cut up3 tablespoons fat or oil¾ cup hot water½ teaspoon salt1½ cups sliced carrots3 cups sliced celery¾ cup finely chopped onion¾ cup chopped green pepper
Combine flour, 1 teaspoon salt, and pepper; coat chicken pieces with mixture. Brown chicken in hot fat in large frypan. Drain excess fat from pan. Add water and ½ teaspoon salt. Cover tightly and simmer 45 minutes to 1 hour, or until chicken is almost tender.
Add vegetables and cook 20 to 30 minutes longer, or until vegetables are tender.
Menu suggestion
Serve with rice, lettuce and tomato salad, and fruit for dessert.
6 servings
1 cup flour1 egg or ¼ cup egg yolks (3 or 4 yolks), slightly beaten1 tablespoon half-and-half or table cream1½ teaspoons salt¾ teaspoon poultry seasoningPepper, as desired5 cups chicken broth3 cups cubed cooked chicken (p.29)PaprikaParsley
Combine first three ingredients thoroughly and form into a ball. Do not knead. Divide into two parts. Roll each part on lightly floured surface until paper thin. Allow dough to dry 5 to 10 minutes.
With a thin sharp knife, cut dough into strips of desired width and length.
Add seasonings to broth; bring to a boil. Add noodles and boil 9 to 12 minutes, or until tender. Add chicken and continue cooking only until chicken is hot. Sprinkle with paprika and garnish with parsley.
Note: One chicken bouillon cube and 1 cup of water may be used for each cup of broth; decrease salt to taste.
Timesaver
Use 1½ cups uncooked packaged noodles instead of making noodles.
Menu suggestion
Serve with broccoli, tossed vegetable salad, and brownies.
Fish may be cooked by any of the basic methods with excellent results. Fish should not be overcooked; cook only until it flakes easily when tested with a fork. This will leave the fish moist and tender and will bring out its flavor.
6 servings
2 pounds fish fillets or steaks, fresh or frozen¼ cup milk1 egg, beaten1 teaspoon saltPepper, as desired1½ cups fine dry bread, cereal, or cracker crumbsFat or oil
Thaw frozen fish. Cut fish into 6 portions.
Combine milk, egg, salt, and pepper. Dip fish in milk mixture and roll in crumbs.
Place fish in a single layer in hot fat in a 10-inch frypan. Fry over moderate heat 4 to 5 minutes, or until brown. Turn carefully. Fry 4 to 5 minutes longer, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.
Variation
Deep-fat fried fish fillets or steaks.—Prepare fish as for pan-fried fish. Fill fry kettle one-third full of fat; heat to 350° F.
Place fish in a single layer in a fry basket. Fry 3 to 5 minutes, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.
Menu suggestion
Serve with tartar sauce, baked potatoes, snap beans, tossed green salad, and upside-down cake.