Puttin' a Lid On It - Corning Ware Petites and Lids

I'm sure you have seen those cute little petite pans (P-41 & P-43) floating around town in various thrift stores.  Though most of them are devoid of their covers, more than likely because they were purchased that way, there are covers available.  Several in fact.

Let us begin with the most sought after... The infamous P-41-GC (Glass Cover).  Originally made in the USA, they are being reproduced in Thailand and sold at the Outlet Stores, though these new lids are marked as P-40-C.  So remember, when shopping on eBay for glass petite lids, the numbers give them away.  P-40-C = Replacement Petite Lid from Thailand..... P-41-GC = Vintage Petite Lid.

Corning also made several plastic covers, though these are known as P-43-PCs (Plastic Covers)... I don't know why they switched from the 41 to the 43 designation for the plastic covers.

There are two versions of the same design.  The type that leaves the lugs exposed.  The original 1st generation style was made of the same opaque plastic as the cover for the P-315 bread dish (seen on P-41-B).  Sadly, these have a tendency to yellow over time.  The 2nd generation release of this type of lid was made of a clear hard plastic (seen on the P-43-B).  While these didn't discolor, they cracked easily.

Eventually Corning released the "3rd Generation" plastic lid, still marked as P-43-PC.  These are made of a softer, more rubbery plastic that covered the lugs. They are also still available at some Outlets.  (I just bought 5 of them at the Outlet in Centralia, WA a couple years ago)

Fear not though, for even if you have none of the above covers for your Petites, I will let you in on a little secret.  The reason they were originally sold without lids is that they were designed to be flipped over and used as lids themselves.

This is the reason for the strange design of the lugs on the Petites.

Where is your Corningware??
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Running for the Border With Corningware - Salsa Verde & Enchilada Sauce

I got a hankerin' for some Mexican cuisine and nothing is more delicious than Enchiladas with Salsa Verde.  But first, I need to lay some ground work.  That would be the Salsa Verde and the Enchilada Sauce.

Salsa Verde

Olive Oil
1 lb Tomatillos, about 4 -5 large ones
1 Serrano Chile, seeded
2 Garlic cloves
1 bunch of Cilantro
Juice of 1 Lime

10 inch Skillet (P-10-B)
Food Processor
2 3/4 cup Petite dish (P-43-B) with lid (P-41-GC, P-41-PC, P-43-PC or a P-41-B)

Begin heating oil in the 10 inch Skillet (P-10-B) set over medium flame.

Slice the Tomatillos.

When the oil is hot, add some of the Tomatillo slices and fry until they begin to soften, turning as necessary.

You will need to work in batches.  (usually 2 batches)

Place fried Tomatillos, Serrani Chile, Garlic, Cilantro and Lime juice n the bowl of a food processor.

Pulse until everything is broken down and well combined.

Move to a 2 3/4 cup Petite Pan (P-41-B) and store in the refrigerator until ready for use.

Enchilada Sauce

8 oz can Tomato Sauce
2 1/2 cups Water
1/3 cup Olive Oil
1 TB New Mexico Chile Powder
1 TB AP Flour
1 1/2 tsp Salt
1 tsp Cumin
1 tsp Garlic Powder (or 2 Garlic Cloves, crushed)

Corningware 2 1/2 quart Saucepan (P-2 1/2-B) with lid (P-9-C)

Pour Tomato Sauce into a 2 1/2 quart Saucepan (P-2 1/2-B) and place over medium flame.

Add Water...

Then Olive Oil.

Toss in the Chile Powder, Flour, Salt, Cumin and Garlic Powder.

Whisk well, until the flour "dissolves" into the mixture, then bring to a simmer; reduce the flame to medium-low and continue simmering for 10 minutes.

Remove from the stove and allow to cool to room temperature, then cover and refrigerate until ready to use.  (Which will be tomorrow)

Where is your Corningware??
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