Impanada

Ingredients

• Cut up raw chicken
• flour each piece well.
• This takes 3 medium-sized sweet potatoes
• and 6 medium-sized white potatoes.
• little onion
• few slices of bacon
• salt and pepper to taste
• 1 can of tomatoes chopped fine
• 2 tablespoons Crisco
• 1 tablespoon vinegar

Method

1. 1

   Line a deep dish with sweet and white potatoes, chicken, onion, bacon, and tomatoes.

2. 2

   Cover with more potatoes and bake slowly for 2 to 3 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 128. The excerpt below is the record exactly as published.

Impanada Celery Mayonnaise Apple Trifle Coffee *Impanada—Cut up raw chicken, and flour each piece well. Line deep dish with slices raw sweet potato, slices raw white potato, some of chicken, little onion, few slices of bacon, salt and pepper to taste, and 1 can of tomatoes chopped fine, 2 tablespoons Crisco, and 1 table- spoon vinegar. Cover top of dish with sweet and white potatoes. Bake very slowly from 2 to 3 hours. 208 Serve hot. This takes 3 medium- sized sweet potatoes and 6 medium- sized white potatoes. September 16 *Baked Ham Baked Potatoes Brussels Sprouts Spiced Grapes Apple Salad Ice Cream with Kisses Coffee *Baked Ham—Soak ham over night then wash and scrape it. Put it into cold water; let it come to boiling point then simmer for 2 hours. Let the ham cool in the water; then remove and draw off the skin. Bake in moderate oven for 2 hours; baste it frequently; using 1 cup of sherry wine, 2 spoon- fuls at a time; then baste with melted Crisco. When done, cover with a paste made of browned flour and browned sugar moistened with sherry, and return to oven to brown. September 17 *Oyster Bisque Broiled Lamb Chops Griddled Sweet Potatoes Bean Croquettes, Tomato Sauce Cauliflower Salad Cocoanut Custard Coffee *Oyster Bisque—Boil 1 quart oysters in their own liquor with about | pint mildly-flavored white stock. Let boil for 24 an hour or evén longer. Take up and strain, put back to boil, season with salt and _ white pepper as needed, add 1 quart rich milk and % a pint of cream. Blend together 1 tablespoon potato flour with 1 tablespoon melted Crisco, and with this thicken soup till it is smooth and velvety. September 18 Hamburg Loaf, Tomato Sauce Maitre d’ Hotel Potatoes Beet and String Bean Salad Cheese Creams *Chocolate Pudding with Macaroons Coffee *Chocolate Pudding with Macaroons— Put 3 cups milk to boil. Have 5 4 Calendar of Dinners tablespoons grated chocolate in pan with % cup boiling water and 4 tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4 tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and 4% teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon crumbs and beaten whites of 2 eggs. Pour into wet mold and set on ice 1 hour. September 19 Vegetable Soup Roast Spare Ribs, Apple Sauce *Sweet Potatoes, Southern Style Orange Custard Coffee *Sweet Potatoes, Southern Style—Bake sweet potatoes until thoroughly done. Remove from oven and cut in halves lengthwise; remove potato from skins carefully, so as to keep skins in con- dition to refill. Mash potato, adding sufficient melted Crisco and cream to moisten. The potato mixture should be of the consistency of mashed potato when put back in shells. Season with salt, pepper, and a very little sherry. Refill skins, brush tops with Crisco and brown 5 minutes in hot oven. September 20 Broiled Striped Bass Porterhouse Steak with Olives Baked Creamed Potatoes *Asparagus, Italian Style String Bean Salad Pineapple Fluff Coffee * Asparagus, Italian Style—Cut ten- der parts of 2 bunches of asparagus into short lengths and set to boil till quite tender. Take up, drain, and put into saucepan with 3 table- spoons melted Crisco, few drops lemon juice, sprinkling of red pep- per and salt. Let get thoroughly hot, take up, and serve on slices of fried bread. 209 A Calendar of Dinners September 21 Fried Cod Steaks Sweet Potatoes Boiled Onions Cucumber Salad Walnut Pudding *Feather Cake Coffee *Feather Cake—Cream % cup Crisco with 14 cup sugar, and 14 teaspoon salt, and 2 eggs beaten with 1% cup sugar, 1 teaspoon lemon extract, 1 cup milk, 2% cups flour, and 2% teaspoons baking powder. Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in moderate oven for 34 of an hour. September 22 Cream of Barley Soup *Shepherd’s Pie Broiled Tomatoes Cucumber Salad with Red Peppers Wine Jelly Coffee *Shepherd’s Pie—Chop 1 pound cooked meat, mix in 2 tablespoons breadcrumbs, 1 chopped onion, 1 tablespoon chopped parsley, 1 cup gravy, salt and pepper to taste, 2 tablespoons Crisco, half teaspoon powdered herbs, and 1 tablespoon tomato catsup. Turn into fireproof dish and cover with thick layer sea- soned mashed potatoes. Brush over with beaten egg and dot with pieces of Crisco. Bake 20 minutes. September 23 *Mock Duck, Rice Stuffing Buttered Beets Succotash Lettuce Salad Grape Sherbet Coffee *Mock Duck—1 cup chopped celery, 2 cups breadcrumbs, 2 cups chopped black walnut meats, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, 1 table- spoon salt, 1 saltspoon pepper, and 2 tablespoons Crisco. Cook crumbs with 1 pint water for 5 minutes; add celery, hard-cooked eggs, chopped; remove from fire, add Crisco, nuts, rice and_ seasonings. Mix well with raw eggs, slightly beaten. Form into shape of duck, brush over with melted Crisco and bake 1 hour. Serve with apple sauce. September 24 Macaroni Soup Fried Scallops Tournedos, a la Bordelaise Mashed Potatoes Baked Tomatoes *Cold Slaw Queen Mab Pudding Coffee *Cold Slaw—Cut 2 cabbages very fine and put it in salad bowl. Boil 2 tablespoons vinegar

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