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The Dinner Pot : One-Pot Wonders

January 20, 1994

Casserole doesn't have to be a dirty word. These wonderful-tasting recipes, collected and tested by Donna Deane, Times Food Stylist, all fit the current definition--without resorting to canned soup or potato chip crusts.


The long, slow cooking of sauerkraut with pork spareribs and kielbasa mellow the sharp flavor of sauerkraut. Dark rye bread and a crunchy salad are all that's needed to complete this meal.


3 pounds pork spareribs

Salt, pepper

2 tablespoons oil

1 large clove garlic, minced

4 slices bacon, chopped

1 large onion, chopped

For the Record
Los Angeles Times Thursday January 27, 1994 Home Edition Food Part H Page 34 Column 1 Food Desk 1 inches; 35 words Type of Material: Correction
400 Degrees of Preparation--The oven temperature was left off the recipe for roast lamb with potato, onion and pepper gratin in last week's Food Section ("One-Pot Wonders," Jan. 20). The lamb should be cooked at 400 degrees for 1 hour and 15 minutes.

1 (2-pound) jar sauerkraut, drained

1/2 pound carrots, peeled and sliced

1 teaspoon caraway seeds

4 to 6 medium red potatoes, quartered

3/4 pound Polish kielbasa, cut into 2-inch pieces

1 (14 1/2-ounce) can chicken broth

1/2 cup dry white wine

Cut ribs between bones into single pieces. Season to taste with salt and pepper. Brown ribs in oil in large skillet. Remove ribs. Add garlic, bacon and onion to skillet and saute until onion turns golden, stirring occasionally.

Stir in sauerkraut, carrots and caraway seeds. Spoon sauerkraut into bottom of casserole to cover. Arrange half of ribs over sauerkraut along with potatoes and kielbasa. Spoon remaining sauerkraut over top of meat and vegetables. Top with remaining ribs. Pour over chicken broth and white wine. Bake at 325 degrees 2 to 3 hours or until ribs are tender. Makes 8 servings.

Each serving contains about:

525 calories; 1,526 mg sodium; 91 mg cholesterol; 38 grams fat; 20 grams carbohydrates; 23 grams protein; 1.87 grams fiber.


Marge Powers, Food News Editor, converted her stove-top chicken paprikash to an oven dish--she wanted to simplify the recipe. She roasts the whole chickens in the oven rather than pan-frying them on top of the stove because, she says, the long, slow cooking makes lots of wonderful pan juices for gravy, and chicken so tender it falls off the bone.


6 small onions, cut in half

6 whole cloves garlic

1 (28-ounce) can peeled, diced tomatoes

2 (3- to 4-pound) chickens

Salt, pepper

1 tablespoon sweet Hungarian paprika

1 (14 1/2-ounce) can chicken broth

1 (8-ounce) carton sour cream

1 pound wide noodles cooked according to package directions, drained

Put onions, garlic and tomatoes in bottom of large roasting pan. Season chickens to taste with salt and pepper. Put chickens in roasting pan, breast side up. Sprinkle paprika over chickens. Pour over chicken broth. Cover with foil tightly and roast at 325 degrees 3 1/2 to 4 hours or until meat is falling off bone. Last hour of cooking, remove foil to allow chickens to brown.

When chicken is done, remove large pieces of meat from breast bone and discard all bones. Remove legs with thighs. Stir sour cream into remaining pan juices. Season to taste with salt and pepper. Stir in cooked and drained noodles. Spoon onto serving plate. Slice chicken breasts and arrange atop noodles with chicken legs and thighs. Makes 8 servings.

Each serving contains about:

718 calories; 662 mg sodium; 197 mg cholesterol; 36 grams fat; 53 grams carbohydrates; 45 grams protein; 1.24 grams fiber.


For this beef Burgundy, adapated from a recipe from the recently closed Pioneer Boulangerie in Santa Monica, we use beef shoulder because it makes for a moist, tender stew. Just brown the meat and saute the onions and garlic. Add everything else except the flour and butter and let it cook in the oven. Blend flour and butter and thicken the juices on the stove top. This is wonderful when served with noodles or small boiled potatoes.


3 pounds beef shoulder cut into 1 1/2-inch squares

2 tablespoons olive oil

2 sliced onions

2 cloves garlic, minced

3 cups mushrooms, cut into quarters

1 bay leaf

1 teaspoon thyme

Dash Worcestershire sauce

1/2 teaspoon white pepper

1/2 (750-ml) bottle Burgundy wine

4 1/2 cups water

1/2 cup butter

1/2 cup flour

Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water.

Cover and bake at 350 degrees 2 to 3 hours or until meat is tender. In bowl blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until thickened. Makes 8 servings.

Each serving contains about:

360 calories; 209 mg sodium; 108 mg cholesterol; 20 grams fat; 9 grams carbohydrates; 29 grams protein; 0.38 gram fiber.


The technique of roasting the lamb on a rack over the vegetables allows the meat juices to flavor the vegetables. This one-dish oven meal from Patricia Wells is easy to prepare and needs only a bottle of wine and a loaf of bread to make it complete.


6 garlic cloves

2 pounds baking potatoes, peeled and very thinly sliced

1 tablespoon minced thyme


Freshly ground pepper

2 large onions, very thinly sliced

1/2 pound roasted sweet red peppers

1 cup dry white wine

1/3 cup olive oil

1 (6- to 7-pound) leg of lamb, bone in

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