VEAL RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BABY VEAL SAUTEED IN LEMON (12/11/93) (21:12) SERVINGS: 6 18 EA VERY THIN VEAL SCALLOPS 1 X SALT AND WHITE PEPPER 1 C FLOUR 1/2 C BUTTER 1 X JUICE OF TWO LEMONS 2 T CHOPPED PARSLEY 1 C WHITE WINE 6 EA LEMON ROUNDS SALT AND PEPPER VEAL SCALLOPS AND FLOUR ONE SIDE ONLY. HAVE A HOT SKILLET READY WITH BUTTER MELTED. SAUTE THE VEAL VERY LIGHTLY ON BOTH SIDES,ONLY SO VEAL LOSES ITS COLOR BUT DOES NOT BROWN. SQUEEZE THE JUICE OF THE LEMON IN AND ADD THE PARSLEY AND WHITE WINE. COVER AND SIMMER 1 MINUTE. TO SERVE, GARNISH WITH LEMON ROUNDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARVARIAN VEAL (05-11-93) (0:55) SERVINGS: 4 1 LB VEAL; CUT IN 4 THIN SLICES 1/2 T SALT 1/8 T SUGAR 1/2 T PEPPER; WHITE 1 T MUSTARD; DIJON STYLE 4 EA BACON; SLICES 4 EA EGGS; LARGE, HARD COOKED 2 T VEGETABLE OIL 1 EA ONION; MEDIUM, DICED 3/4 C BEEF BOUILLON; HEATED 1 T TOMATO PASTE 2 T UNBLEACHED FLOUR 1/4 C RED WINE DRY VEAL ON PAPER TOWELS. ROLL IN A MIXTURE OF SALT, SUGAR, WHITE PEPPER, AND MUSTARD. PLACE A BACON SLICE ON TOP OF EACH PIECE OF VEAL. PLACE AN UNSLICED EGG ON TOP OF THE BACON. ROLL-UP EACH SLICE OF VEAL (JELLY-ROLL FASHION) AND TIE TOGETHER WITH STRING. HEAT OIL IN FRYPAN AND BROWN VEAL ROLLS WELL ON ALL SIDES. ADD ONION; SAUTE FOR 3 MINUTES. ADD THE HOT BOUILLON; COVER AND SIMMER GENTLY 25 MINUTES. REMOVE THE VEAL FROM THE PAN. REMOVE THE STRINGS FROM THE VEAL AND KEEP VEAL WARM ON A SERVING PLATTER. ADD TOMATO PASTE TO THE PAN DRIPPINGS; STIR. THOROUGHLY MIX FLOUR AND RED WINE TO REMOVE ALL LUMPS. ADD TO SAUCE AND COOK UNTIL MIXTURE THICKENS. ADD WARM VEAL ROLLS AND HEAT THROUGH. BEFORE SERVING, PLACE VEAL ROLLS ON A PLATTER, POUR SAUCE OVER THE ROLLS AND SERVE WITH PUREED POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARVARIAN VEAL WITH ASPARAGUS (05-11-93) (0:54) SERVINGS: 6 2 LB VEAL; CUBED 2 T VEGETABLE OIL 1 EA ONION; LARGE, CHOPPED 1 C CARROTS; CHOPPED 1 T PARSLEY; CHOPPED 1/4 C LEMON JUICE; FRESH 2 C BEEF BROTH 3 T UNBLEACHED FLOUR 1/2 T SALT 1 X PEPPER;FRESH GROUND,TO TASTE 20 OZ FROZEN ASPARAGUS; * OR 2 LB ASPARAGUS; FRESH ** * FROZEN ASPARAGUS SHOULD BE TIPS AND PIECES. (2 BOXES (10 OZ EACH)) ** FRESH ASPARAGUS SHOULD BE CLEANED AND CUT INTO 1-INCH PIECES. IN A DUTCH OVEN BROWN THE VEAL IN HOT OIL. ADD ONION AND CARROTS. COOK UNTIL ONION IS TRANSPARENT. STIR IN PARSLEY. MIX LEMON JUICE, BROTH, FLOUR AND SEASONINGS UNTIL WELL-BLENDED. POUR OVER MEAT. COVER AND BAKE IN PREHEATED 325 DEGREE F OVEN 1 1/2 HOURS OR UNTIL MEAT IS TENDER. ADD MORE BROTH IF NEEDED. COOK ASPARAGUS UNTIL TENDER-CRISP. STIR INTO VEAL AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED VEAL SHANKS (12/10/93) (18:48) SERVINGS: 4 4 EA 8 OZ. VEAL SHANKS,CUT 1 1/2" 1 X NON STICK COOKING SPRAY 2 EA MEDIUM ONIONS,CHOPPED 14 1/2 OZ CAN CHICKEN BROTH 1/2 C WHITE WINE 1/2 T SALT 2 EA RED BELL PEPPERS 2 EA GREEN BELL PEPPERS 1 T OLIVE OR SALAD OIL 1 EA TOMATO,CUT INTO 1/2" PIECES 2 1/4 OZ CAN SLICED RIPE OLIVES,DRAIN TRIM FAT FROM VEAL SHANKS.SPRAY A 5 QUART DUTCH OVEN WITH NON STICK COOKING SPRAY.OVER MEDIUM HIGH HEAT,BROWN VEAL IN DUTCH OVEN ON ALL SIDES,REMOVING PIECES TO PLATE AS THEY BROWN.IN DRIPPINGS REMAINING IN DUTCH OVEN OVER MEDIUM HEAT,COOK ONIONS UNTIL LIGHTLY BROWNED. RETURN VEAL TO DUTCH OVEN;ADD CHICKEN BROTH,WHITE WINE AND SALT;OVER HIGH HEAT,HEAT TO BOILING.REDUCE HEAT TO LOW;COVER AND SIMMER 1 1/2 TO 2 HOURS UNTIL VEAL IS TENDER. SKIN FAT FROM PAN JUICES.INCREASE HEAT TO MEDIUM HIGH;COOK,UNCOVERED,UNTIL PAN JUICES ARE REDUCED BY HALF,ABOUT 20 MINUTES. MEANWHILE,CUT EACH BELL PEPPER,LENGTHWISE,INTO QUARTERS;DISCARD SEEDS.IN A 12" SKILLET OVER HIGH HEAT,IN 1 TBSP. HOT OLIVE OIL,COOK PEPPERS UNTIL THEY BEGIN TO BROWN.REDUCE HEAT TO MEDIUM LOW;COVER AND COOK 15 TO 20 MINUTES UNTIL PEPPERS ARE TENDER.WHEN PAN JUICES HAVE REDUCED IN DUTCH OVEN,ADD TOMATO,OLIVES AND COOKED PEPPERS;HEAT THROUGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREADED VEAL CUTLETS (05-08-92) (22:26) 4 VEAL CUTLETS 1/4 CUP LOW FAT (1%) MILK 1/2 CUP BRAN, SEASONED TO TASTE (WITH 1 TEASPOON EACH GARLIC POWDER, BASIL, LEMON PEPPER SEASONING, SEASONED SALT, OR ANY COMBINATION OF SEASONINGS) NO STICK COOKING SPRAY 1/4 CUP DRY WHITE WINE PLACE EACH VEAL CUTLET BETWEEN TWO SHEETS OF WAX PAPER AND POUND TO 1/8 INCH THICKNESS. DIP VEAL IN MILK, THEN IN SEASONED BRAN. COAT HEAVY SKILLET WITH COOKING SPRAY AND HEAT TO MEDIUM HIGH. PLACE VEAL IN PAN, ADD WINE, AND COOK 1 TO 2 MINUTES PER SIDE, UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREADED VEAL CUTLETS 1 (12/15/93) (2:07) 2 LB VEAL STEAK SALT & PEPPER CRACKERS, CRUSHED OR: BREAD CRUMBS 1 EGG, BEATEN LEMON JUICE EGG, FRIED CUT 2 POUNDS OF VEAL STEAK, CUT 1/2 INCH THICK, IN PIECES FOR SERVING. SPRINKLE WITH SALT & PEPPER, DIP IN CRACKER OR BREAD CRUMBS, THEN IN BEATEN EGG, THEN AGAIN IN CRUMBS. LET STAND A FEW MINUTES THEN FRY ON BOTH SIDES. SPRINKLE WITH LEMON JUICE AND GARNISH WITH A FRIED EGG PER PORTION. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JELLIED VEAL LOAF (12/15/93) (21:48) 3 LB VEAL 1 LARGE ONION, CHOPPED 2 STALK CELERY, CHOPPED 1 TBSP BUTTER SALT & PEPPER 1 TBSP GELATIN 1/2 CUP WATER, COLD CUT VEAL IN PIECES, ADD THE ONION, CELERY, BUTTER AND SEASONING TO TASTE. COVER WITH WATER AND LET COOK SLOWLY UNTIL MEAT IS TENDER AND LIQUID IS REDUCED TO ABOUT 2 CUPS. SOAK GELATIN IN THE COLD WATER FOR 5 MINUTES. GRIND THE VEAL. STRAIN THE STOCK AND DISSOLVE THE GELATIN IN THE HOT STOCK. ADD GROUND VEAL AND MIX WELL. POUR INTO LOAF PANS TO JELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIGHT VEAL MARENGO (12/10/93) (18:45) SERVINGS: 6 1 X SALAD OIL 1 LB SMALL WHITE ONIONS,PEELED 2 T ALL-PURPOSE FLOUR 1/2 T SALT 1/2 T BLACK PEPPER 1 1/2 LB LEAN VEAL,CUT IN 1/2" CUBES 1 EA 16 OZ. CAN TOMATOES 1/2 C DRY WHITE WINE 1 1/2 T CHICKEN INSTANT BOUILLON 1 1/2 T SUGAR 1/2 T DRIED THYME LEAVES 4 EA ZUCCHINI,CUT IN SMALL CUBES 8 OZ MUSHROOMS,EACH CUT IN HALF IN A 8 QUART DUTCH OVEN OVER MEDIUM HIGH HEAT,IN 2 TBSP. HOT SALAD OIL, COOK ONIONS UNTIL BROWNED ON ALL SIDES;REMOVE TO BOWL. ON WAXED PAPER,MIX FLOUR,SALT AND BLACK PEPPER;USE TO COAT VEAL.IN THE SAME DUTCH OVEN OVER MEDIUM HIGH HEAT,COOK VEAL UNTIL WELL BROWNED,STIRRING OCCASIONALLY;RETURN ONIONS TO DUTCH OVEN.STIR IN TOMATOES WITH THEIR LIQUID,WHITE WINE,CHICKEN BOUILLON,SUGAR AND THYME;OVER HIGH HEAT,COOK TO A BOIL.REDUCE HEAT TO LOW;COVER AND SIMMER 35 TO 40 MINUTES,STIRRING OCCASIONALLY,UNTIL VEAL IS TENDER. MEANWHILE,IN A 12" SKILLET OVER HIGH HEAT,IN 2 TBSP. HOT SALAD OIL,COOK ZUCCHINI,STIRRING QUICKLY AND FREQUENTLY,UNTIL GOLDEN AND TENDER CRISP;REMOVE TO BOWL.IN THE SAME SKILLET,IN REMAINING OIL,COOK MUSHROOMS UNTIL GOLDEN;ADD MUSHROOMS AND ZUCCHINI TO VEAL MIXTURE IN DUTCH OVEN;HEAT THROUGH.SPOON VEAL MIXTURE ONTO A PLATTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PAPRIKA CREAM SCHNITZEL (12/15/93) (21:42) 1 1/2 LB VEAL STEAK 4 SLICE BACON, FINELY CHOPPED 2 TBSP ONION, CHOPPED 1 TSP PAPRIKA, HUNGARIAN 1 CUP SOUR CREAM 1/2 CUP TOMATO SAUCE SALT FRY THE BACON UNTIL DONE, THEN ADD THE VEAL, WHICH HAS BEEN CUT INTO PORTIONS AND BROWN IN THE HOT BACON FAT. ADD THE ONION AND BROWN. THEN SEASON WELL WITH THE PAPRIKA AND SALT. STIR IN THE SOUR CREAM AND TOMATO SAUCE. COVER THE PAN AND COOK ABOUT 20 MINUTES. SERVE CUTLETS COVERED WITH THE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUCY VEAL CUTLETS (12/10/93) (18:38) SERVINGS: 4 1 EA MEDIUM SIZE ONION 1 T DRIED BASIL LEAVES 1/4 C OIL PACKED DRIED TOMATOES 1 T RED WINE VINEGAR 1 X BLACK PEPPER 4 EA VEAL CUTLETS (ABOUT 1 LB.) 1/2 T SALT 1 X ALL-PURPOSE FLOUR 1/2 T CHICKEN INSTANT BOUILLON 1/4 T DRIED BASIL LEAVES 1 X BROCCOLI & SMALL POTATOES THINLY SLICE ONION AND DRIED TOMATOES.IN A 2 QUART SAUCEPAN OVER MEDIUM HEAT IN 1 TBSP. HOT OIL,COOK ONION UNTIL VERY TENDER,STIRRING OCCASIONALLY.STIR IN DRIED TOMATOES,RED WINE VINEGAR AND 1/4 TSP. BLACK PEPPER.COOK,STIRRING UNTIL VINEGAR EVAPORATES;STIR IN BASIL;REMOVE FROM HEAT. IF VEAL CUTLETS ARE THICK,POUND TO 1/4" THICKNESS.ON WAXED PAPER,COMBINE SALT,2 TBSP. FLOUR AND 1/4 TSP. BLACK PEPPER.ON HALF OF EACH VEAL CUTLET,SPOON 1/4 OF CARAMELIZED ONION MIXTURE;FOLD OTHER HALF OF CUTLET OVER FILLING.DIP VEAL INTO FLOUR MIXTURE,TURNING TO COAT BOTH SIDES;SHAKE OFF EXCESS FLOUR. IN A 12" SKILLET OVER MEDIUM HEAT IN 2 TBSP. HOT OIL,COOK VEAL UNTIL BROWNED ON BOTH SIDES AND TENDER,ABOUT 5 MINUTES.REMOVE TO A PLATTER.INTO DRIPPINGS REMAINING IN SKILLET,STIR CHICKEN BOUILLON AND DRIED BASIL.IN A CUP,MIX 1/2 TSP. FLOUR AND 1/2 CUP WATER UNTIL BLENDED;STIR INTO MIXTURE IN SKILLET.OVER HIGH HEAT,HEAT TO BOILING;BOIL 30 SECONDS OR UNTIL PAN JUICES THICKEN SLIGHTLY.POUR PAN JUICES OVER VEAL. IF YOU LIKE,SERVE VEAL WITH BROCCOLI AND OVEN BROWNED POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCHNITZEL MEAT (12/15/93) (21:44) 1 1/2 LB VEAL STEAK 2 TBSP SHORTENING 2 TBSP FLOUR 16 OZ TOMATO, CAN 2 CARROT, DICED 1 SMALL ONION, FINELY CHOPPED SALT & PEPPER FLOUR CUT VEAL STEAK IN CUBES; DREDGE WITH FLOUR AND SEASON WITH SALT & PEPPER. MELT THE SHORTENING (BACON FAT IS PREFERABLE) AND BROWN THE MEAT IN IT. REMOVE MEAT FROM PAN AND STIR IN THE FLOUR AND BLEND. ADD THE JUICE FROM THE TOMATOES AND STIR WELL UNTIL MIXTURE THICKENS. (TOMATOES ARE NOT USED IN THIS RECIPE- SAVE FOR ANOTHER USE). ADD THE MEAT, CARROTS AND ONION. COVER PAN CLOSELY AND SIMMER FOR 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED VEAL BREAST (05-11-93) (0:55) SERVINGS: 4 1/2 LB GROUND BEEF; LEAN 1/4 LB GROUND PORK 1 EA EGG; LARGE 1 C BREAD CRUMBS; SOFT 1 T LEMON JUICE 1/8 T NUTMEG 1/2 T SALT 1 X PEPPER; TO TASTE 4 LB BREAST OF VEAL; WITH BRISKET 3 T SHORTENING 2 T PAPRIKA 2 EA BAY LEAVES 6 EA CLOVES; WHOLE 1/2 T ROSEMARY 1/2 T BASIL 2 C WATER MIX GROUND MEATS, EGG, BREAD CRUMBS, LEMON JUICE, NUTMEG, SALT, AND PEPPER FOR STUFFING. STUFF POCKET OF VEAL BREAST. SEW CLOSED OR USE TOOTHPICKS OR SKEWERS. BROWN ROAST IN MELTED SHORTENING IN OVENPROOF CASSEROLE. TO THE DRIPPINGS ADD PAPRIKA, BAY LEAVES, CLOVES, ROSEMARY, BASIL, AND 2 CUPS WATER. BAKE IN A COVERED CASSEROLE AT 325 DEGREES F FOR 2 HOURS OR UNTIL VEAL IS TENDER. SLICE VEAL AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL BREAST WITH HERB STUFFING (08-17-93) (21:57) SERVINGS: 6 1 X -------HERB STUFFING-------- 3 EA BACON; STRIPS 1 EA ONION; MEDIUM 4 OZ MUSHROOM PIECES; (1 CAN) 1/4 C FRESH PARSLEY; CHOPPED 1 T DILL; FRESH, CHOPPED 1 T TARRAGON LEAVES; DRIED 1 T BASIL LEAVES; DRIED 1/2 LB GROUND BEEF; LEAN 1/2 C BREAD CRUMBS; DRY 3 EA EGGS; LARGE 1/3 C SOUR CREAM 1/2 T SALT 1/4 T PEPPER 1 X ------------VEAL------------ 3 LB BONED VEAL BREAST; OR 4 LB BONED LEG OF VEAL 1/2 T SALT 1/4 T PEPPER 1 T VEGETABLE OIL 2 C BEEF BROTH; HOT 2 T CORNSTARCH 1/2 C SOUR CREAM STUFFING: TO PREPARE STUFFING, DICE BACON AND ONION. COOK BACON IN A FRYPAN UNTIL PARTIALLY COOKED; ADD ONION AND COOK FOR 5 MINUTES. DRAIN AND CHOP MUSHROOMS, ADD TO FRYPAN AND COOK FOR ANOTHER 5 MINUTES. REMOVE MIXTURE FROM HEAT, LET COOL AND TRANSFER TO A MIXING BOWL. ADD HERBS, GROUND BEEF, BREAD CRUMBS, EGGS, AND SOUR CREAM. MIX THOROUGHLY. SEASON WITH SALT AND PEPPER. VEAL: WITH A SHARP KNIFE, CUT A POCKET IN THE VEAL BREAST OR LEG. FILL WITH STUFFING; CLOSE OPENING WITH TOOTHPICKS. (TIE WITH STRING IF NECESSARY.) RUB OUTSIDE WITH SALT AND PEPPER. HEAT OIL IN A DUTCH OVEN. PLACE MEAT IN THE PAN AND BAKE IN A PREHEATED 350 DEGREE F. OVEN ABOUT 1 1/2 HOURS. BAST OCCASIONALLY WITH BEEF BROTH. WHEN DONE, PLACE MEAT ON A PREHEATED PLATTER. POUR REST OF BEEF BROTH INTO THE DUTCH OVEN AND SCRAPE BROWN PARTICLES FROM THE BOTTOM. BRING PAN DRIPPINGS TO A SIMMER. THOROUGHLY BLEND CORNSTARCH WITH SOUR CREAM AND ADD TO PAN DRIPPINGS WHILE STIRRING COOK AND STIR UNTIL THICK AND BUBBLY. SLICE VEAL BREAST AND SERVE SAUCE SEPARATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL CHOPS WITH CHEESE (12/10/93) (18:39) SERVINGS: 4 4 EA BABY EGGPLANTS (2 OZ. EACH) 1/4 C ITALIAN SALAD DRESSING 3 EA PEARS 2 T BROWN SUGAR 2 T LEMON JUICE 4 EA VEAL RIB CHOPS,3/4" THICK 1 T DRIED BREAD CRUMBS 1 T GRATED PARMESAN CHEESE 1 T MINCED PARSLEY 1/2 T SALT 1/4 T BLACK PEPPER PREHEAT BROILER IF MANUFACTURER DIRECTS.STARTING AT BLOSSOM END,CUT EACH EGGPLANT LENGTHWISE ALMOST TO STEM END INTO 6 OR 7 SLICES.SPREAD SLICES OPEN TO FORM FANS.BRUSH BOTH SLIDES OF EGGPLANT FANS WITH SALAD DRESSING.ARRANGE EGGPLANTS ON RACK IN BROILING PAN.PLACE PAN IN BROILER AT CLOSEST POSITION TO SOURCE OF HEAT;BROIL 5 MINUTES OR UNTIL EGGPLANTS BEGIN TO BROWN.TURN EGGPLANTS;BRUSH WITH REMAINING SALAD DRESSING AND CONTINUE BROILING 8 TO 10 MINUTES UNTIL EGGPLANTS ARE TENDER.REMOVE TO A LARGE PLATTER;KEEP WARM.MEANWHILE,CUT EACH PEAR INTO QUARTERS.IN A BOWL, GENTLY TOSS PEARS WITH BROWN SUGAR AND LEMON JUICE.TRIM FAT FROM VEAL RIB CHOPS.PLACE VEAL CHOPS AND PEARS ON SAME RACK IN BROILING PAN;PLACE PAN IN BROILER AT CLOSEST POSITION TO SOURCE OF HEAT.BROIL 10 TO 12 MINUTES FOR MEDIUM OR UNTIL DESIRED DONENESS,TURNING VEAL CHOPS ONCE.BRUSH PEARS WITH REMAINING LEMON MIXTURE AS THEY BROWN AND REMOVE PEARS TO PLATTER WITH EGGPLANTS.WHILE VEAL CHOPS ARE COOKING,IN A CUP,COMBINE BREAD CRUMBS,PARMESAN CHEESE,PARSLEY,SALT AND BLACK PEPPER.WHEN VEAL CHOPS ARE DONE SPRINKLE TOP WITH BREAD CRUMB MIXTURE AND RETURN PAN TO BROILER FOR 1 MINUTE OR UNTIL TOPPING IS GOLDEN BROWN.TO SERVE,ARRANGE VEAL CHOP,EGGPLANT AND PEARS ON 4 DINNER PLATES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL CUTLETS AND SPINACH /W WARM VINAIGRETTE (12/10/93) (18:34) SERVINGS: 4 1/2 EA 10 OZ. BAG SPINACH 1 EA LARGE LEMON 1 LB VEAL CUTLETS,EACH 1/4" THICK 1 X SALT 1 X BLACK PEPPER 1 X MARGARINE 1 EA SMALL ONION,MINCED 2 T WHITE WINE VINEGAR 1/2 T SUGAR 1/2 T CHICKEN FLAVOR BOUILLON 1/4 T DRIED THYME LEAVES 1 X STEAMED SMALL RED POTATOES WASH AND TEAR SPINACH LEAVES; USE TO LINE PLATTER.FROM LEMON,GRATE 1 TSP. PEEL,THEN SQUEEZE ENOUGH JUICE TO MEASURE 1 TBSP. SLICE EACH VEAL CUTLET, CROSSWISE, IN HALF; SPRINKLE EACH LIGHTLY WITH SALT AND BLACK PEPPER.IN A 12" SKILLET OVER HIGH HEAT,IN 2 TBSP. HOT MARGARINE,COOK VEAL CUTLETS,A FEW AT A TIME,UNTIL BROWNED ON BOTH SIDES,ABOUT 2 TO 3 MINUTES,REMOVING CUTLETS TO PLATE AS THEY BROWN;KEEP WARM. REDUCE HEAT TO MEDIUM HIGH.IN SAME SKILLET,IN DRIPPINGS AND 1 TBSP. MARGARINE,COOK ONION,STIRRING OCCASIONALLY,UNTIL GOLDEN BROWN AND TENDER. STIR IN VINEGAR,SUGAR,CHICKEN BOUILLON,THYME,LEMON JUICE,GRATED LEMON PEEL,1/4 TSP. SALT,1.4 TSP. BLACK PEPPER AND 1/4 CUP WATER;OVER HIGH HEAT, HEAT TO BOILING.BOIL VINAIGRETTE 1 MINUTE. TO SERVE,ARRANGE VEAL CUTLETS ON SPINACH LEAVES ON PLATTER,POUR WARM VINAIGRETTE OVER VEAL AND SPINACH.SERVE WITH SMALL STEAMED RED POTATOES,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL CUTLETS WITH CAPERS (08-17-93) (22:01) SERVINGS: 4 24 OZ VEAL CUTLETS (4 @ 6OZ EACH) 2 T LEMON JUICE 1/2 T SALT 1/8 T PEPPER 1/2 T PAPRIKA 1 T VEGETABLE OIL 2 OZ CAPERS; DRAINED(1/2 SM. JAR) 1/4 C WHITE WINE; DRY 1 EA BAY LEAF 3 T EVAPORATED MILK 1 X ----------GARNISH----------- 1 X PICKLED BEETS; SLICED 4 EA LETTUCE LEAVES SPRINKLE CUTLETS WITH LEMON JUICE AND SEASON WITH SALT, PEPPER AND PAPRIKA. HEAT OIL IN A FRYPAN AND FRY CUTLETS FOR 3 MINUTES ON THE FIRST SIDE. TURN CUTLETS OVER AND ADD DRAINED CAPERS TO PAN. FRY AGAIN FOR 3 MINUTES; REMOVE CUTLETS AND ARRANGE ON A PREHEATED PLATTER. POUR WINE INTO PAN, SCRAPING LOOSE ANY BROWN PARTICLES FROM BOTTOM OF FRYPAN. ADD BAY LEAF, SIMMER LIQUID 3 MINUTES. REMOVE BAY LEAF. BLEND IN EVAPORATED MILK AND ADJUST SEASONINGS. POUR OVER CUTLETS. CUT BEETS INTO STRIPS AND ARRANGE ON LETTUCE LEAVES AS A GARNISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL CUTLETS WITH CHERRY SAUCE (08-17-93) (22:01) SERVINGS: 4 4 EA VEAL CUTLETS; LEAN * 1 T VEGETABLE OIL 1/2 T SALT 1/8 T PEPPER; WHITE 1/4 C RED WINE 2 T EVAPORATED MILK 16 OZ CHERRIES;TART, CANNED, DRAIN 1 X ----------GARNISH----------- 1 X PARSLEY * VEAL CUTLETS SHOULD WEIGH ABOUT 6 OZ EACH. PAT CUTLETS DRY WITH PAPER TOWELS. HEAT OIL IN FRYPAN AND BROWN CUTLETS ON EACH SIDE APPROXIMATELY 3 MINUTES. SEASON WITH SALT AND PEPPER. REMOVE CUTLETS FROM PAN AND KEEP THEM WARM. BLEND WINE AND EVAPORATED MILK IN A PAN AND SIMMER FOR 3 MINUTES. ADD CHERRIES; HEAT THROUGH AND ADJUST SEASONINGS. RETURN CUTLETS TO SAUCE AND REHEAT, BUT DO NOT BOIL. ARRANGE CUTLETS ON PREHEATED PLATTER, POURING CHERRY SAUCE AROUND THEM. GARNISH WITH PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL LOAF (12/15/93) (21:47) 3 LB VEAL, LEAN, GROUND 3/4 CUP BREAD CRUMBS 1 EGG, WELL BEATEN 1 TBSP PARSLEY, CHOPPED 2 TBSP BUTTER, MELTED 1 TSP SALT 1/8 TSP PEPPER 1 TBSP ONION, CHOPPED 1/8 TSP NUTMEG 1/2 CUP STOCK MIX ALL THE INGREDIENTS TOGETHER AND MOISTEN WITH THE STOCK. PACK INTO A GREASED LOAF PAN. DOT WITH BUTTER OR OTHER SHORTENING AND BAKE AT 350-F FOR 1 HOUR. SERVE HOT OR COLD AS DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL MARSALA WITH PROVOLONE (11/01/94) (22:30) YIELD: 4 SERVINGS 2 LB VEAL CUTLETS FLOUR SALT & PEPPER 2 TB BUTTER 2 TB OLIVE OIL 4 MUSHROOMS, FRESH, SLICED 1/2 C MARSALA WINE 4 TB BUTTER, COLD PROVOLONE CHEESE, SLICED POUND VEAL CUTLETS BETWEEN SHEETS OF WAXED PAPER TIL ABOUT 1/4" THICK. COMBINE FLOUR AND SALT & PAPPER TO TASTE. DREDGE CUTLETS IN THE FLOUR MIXTURE. COMBINE 2 TBSP BUTTER WITH THE 2 TBSP OLIVE OIL IN A LARGE FRYING PAN OVER MEDIUM HIGH HEAT. COOK CUTLETS UNTIL LIGHTLY BROWNED- ABOUT 2-3 MINUTES PER SIDE. REMOVE CUTLETS TO A PLATTER OR PAN SUITABLE FOR USE UNDER A BROILER. PLACE SLICED MUSHROOMS IN THE FRYING PAN AND COOK UNTIL TENDER, ADDING A LITTLE BUTTER IF NEEDED. ADD MARSALA AND REDUCE SAUCE TO ABOUT HALF OF THE ORIGINAL VOLUME. PRE-HEAT BROILER. LOWER HEAT UNDER THE FRYING PAN TO VERY LOW, OR PLACE PAN IN A LARGER PAN OF HOT WATER. WHISK IN COLD BUTTER, 1 TBSP AT A TIME, ADDING EACH JUST BEFORE THE LAST IS COMPLETELY INCORPORATED. REMOVE SAUCE FROM HEAT IMMEDIATELY WHEN DONE. PLACE A SLICE OF PROVOLONE ON EACH CUTLET AND BROIL UNTIL CHEESE BUBBLES AND JUST STARTS TO BROWN. SERVE SAUCE ALONGSIDE THE CUTLETS, OR SPOON OVER AS THEY ARE SERVED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- VEAL NORMANDE (11-28-93) (14:46) SERVINGS: 4 1 1/2 T BUTTER 1/2 T SHALLOTS 1 1/2 T OIL 1 EA CAN CREAM MUSHROOM SOUP 6 EA THINLY SLICED VEAL CUTLETS 2/3 C MILK 1 X OR HALVED CHICKEN BREASTS 1 EA TART APPLE PEELED SLICED 5 T BRANDY 1 X FRESHLY COOKED WILD RICE MELT BUTTER WITH OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD VEAL AND BROWN, TURNING ONCE. TRANSFER TO PLATTER. ADD BRANDY AND SHALLOTS TO SKILLET AND STIR, SCRAPING UP ANY BROWNED BITS CLINGING TO BOTTOM OF PAN. BLEND IN SOUP AND MILK. RETURN VEAL TO PAN WITH APPLE. REDUCE HEAT AND SIMMER STIRRING ONCE OR TWICE, UNTIL HEATED THROUGH. SERVE OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL PARMESAN WITH PROSCIUTTO (11/01/94) (22:28) YIELD: 2 SERVINGS 1/2 LB VEAL, THIN SLICED, POUNDED THIN (1/8" THICK) 1 SHALLOT (MINCED) 1 CL GARLIC (MINCED) 1/2 C WHITE WINE 1/4 C PROSCIUTTO (CHOPPED-UP INTO 1-INCH LONG STRIPS) 3 TB OLIVE OIL FRESH GRATED PARMESAN CHEESE FLOUR WHITE PEPPER CHOPPED PARSLEY SPRINKLE PEPPER ON BOTH SIDES OF VEAL AND ROLL IN FLOUR. PUT OIL IN SKILLET AND HEAT TO MEDIUM-HIGH. ADD PROSCIUTTO AND COOK FOR 1 MINUTE. ADD VEAL AND COOK FOR 1 MINUTE ON EACH SIDE. REMOVE VEAL AND SET ASIDE. SCRAPE SIDES OF SKILLET. ADD SHALLOT AND GARLIC AND SAUTE FOR 1 MINUTE. POUR IN WINE, STIR, SET HEAT TO HIGH AND REDUCE FLUID FOR 3-5 MINUTES. SET HEAT TO MEDIUM AND ADD VEAL TO PAN FOR ANOTHER MINUTE WITHOUT TURNING. ARRANGE VEAL ON DINNER PLATE WITH PROSCIUTTO ON TOP OF EACH PIECE. DRIZZLE LIQUID OVER VEAL AND SPRINKLE WITH PARMESAN CHEESE. ADD A TOUCH OF PARSLEY AND SERVE. GREAT WITH COLD-PASTA SALAD, OR A SIMPLE GREEN SALAD WITH VINEGAR AND OIL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- VEAL ROAST (12-12-92) (0:03) IBM 3 POUND VEAL SHOULDER ROAST 3/4 TEASPOON THYME 1/4 TEASPOON SALT 1/4 TEASPOON GARLIC 1 BAY LEAF, CRUSHED 1/4 CUP VEGETABLE OIL 1/4 TEASPOON PEPPER RUB SPICES OVER ROAST. PLACE ON RACK OVER AN OVEN TRAY AND COOK ON MICROWAVE/CONVECTION WITH PROBE SET AT 170 DEGREES, ABOUT 1 1/2 HOURS. WRAP IN FOIL FOR 10 MINUTES. SERVE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL ROUNDS / VEGETABLES (05-11-93) (0:59) SERVINGS: 4 1/2 T SALT; OR TO TASTE 1/4 T PEPPER; OR TO TASTE 1/4 T PAPRIKA; OR TO TASTE 4 EA VEAL FILLETS; CUT 1/4" THICK 4 T BUTTER 4 EA STEWED TOMATOES; WHOLE 12 EA WHITE ASPARAGUS SPEARS; * 1/4 LB MUSHROOMS; FRESH, SLICED * ASPARAGUS SPEARS SHOULD BE CANNED. SPRINKLE SALT, PEPPER, AND PAPRIKA OVER THE VEAL SLICES. SAUTE IN BUTTER UNTIL BROWNED. ON EACH FILLET PLACE 1 STEWED TOMATO, 3 SPEARS ASPARAGUS AND A HEAPING T OF MUSHROOMS. COOK GENTLY. POUR COOKING JUICES OVER THE FILLETS WHILE COOKING. COOK UNCOVERED UNTIL MUSHROOMS ARE JUST TENDER. SERVE WITH PUREED POTATOES AND A SALAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL SCALOPPINI W/LEMON AND CAPERS (11-06-92) (2:51) IBM 1/4 CUP FLOUR 1/4 TEASPOON BLACK PEPPER 8 VEAL SCALLOPS 3 TABLESPOONS MARGARINE 1/2 CUP BEEF BROTH 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS CAPERS, DRAINED COMBINE FLOUR AND PEPPER ON A PLATE. PRESS THE VEAL PIECES INTO THE MIXTURE COATING THEM ALL OVER AND SHAKING OFF ANY EXCESS. IN A HEAVY, 10 INCH SKILLET, OVER MODERATELY HIGH HEAT, MELT MARGARINE UNTIL THE FOAM SUBSIDES, ABOUT 1 MINUTE ON EACH SIDE; DO NOT OVERCOOK. AS EACH PIECE OF VEAL IS COOKED, TRANSFER IT TO A HEATED PLATTER. ADD BROTH TO THE SKILLET, SCRAPING UP ANY BROWNED BITS ON THE BOTTOM. COOK UNTIL SLIGHTLY REDUCED AND THICKENED, ABOUT 1 MINUTE. STIR IN THE LEMON JUICE AND CAPERS. REDUCE HEAT TO LOW. RETURN THE VEAL AND ANY ACCUMULATED JUICES TO THE SKILLET. HEAT THROUGH, TURNING THEM OVER ONCE. ARRANGE THE VEAL PIECES ON PLATTER AND SPOON SAUCE OVER THEM. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL SCALOPPINI WITH MARSALA (11/01/94) (22:29) YIELD: 2 SERVINGS 1/2 LB SCALLOPINE OF VEAL, CUT INTO 1/4 INCH SLICES FLOUR FOR DREDGING SALT FRESHLY GROUND PEPPER 2 TB BUTTER 2 TB OLIVE OIL 1/4 C MARSALA WINE UNLESS THE SCALOPPINE ARE VERY SMALL, CUT THEM INTO PIECES MEASURING AB. 3 IN. BY 3 IN OR SLIGHTLY LARGER. PLACE THEM BETWEEN SHEETS OF WAX PAPER AND POUND LIGHTLY TO FLATTEN.(USE A ROLLING PIN, BOTTOM OF A HEAVY SKILLET, POUNDER, ETC.) BLEND FLOUR WITH SALT AND PEPPER TO TASTE. DIP THE MEAT INTO FLOUR TO COAT LIGHTLY. USING A LARGE, HEAVY SKILLET, HEAT THE BUTTER AND OIL AND WHEN IT IS VERY HOT BUT NOT BROWN, ADD THE MEAT IN ONE LAYER. COOK OVER RELATIVELY HIGH HEAT UNTIL GOLDEN BROWN ON ONE SIDE. TURN AND COOK UNTIL GOLDEN BROWN ON THE OTHER. THE COOKING TIME SHOULD BE FROM 4-6 MIN. TRANSFER MEAT TO A SERVING PLATTER OR TWO PLATES AND KEEP WARM. TO THE SKILLET ADD THE WINE AND STIR TO DISSOLVE THE PARTICLES IN THE PAN. REDUCE WINE SLIGHTLY AND POUR EQUAL AMOUNTS OVER EACH SERVING. NATURALLY, THESE AMTS. MAY BE INCREASED TO SERVE MORE PEOPLE. FOR CHICKEN MARSALA, I DON'T SEE WHY YOU CAN'T SUBSTITUTE CHICKEN BREASTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- VEAL STEAKS (08-17-93) (22:05) SERVINGS: 4 1 LB VEAL CUTLETS; SLICED THIN 1/2 T SALT 1/4 T PEPPER 3/4 T CURRY POWDER 3 T VEGETABLE OIL 2 EA ONIONS; DICED 2 T EVAPORATED MILK 2 T TOMATO PASTE 1 EA LEMON; JUICED 10 EA PARSLEY SPRIGS; CHOPPED 2 T COGNAC OR BRANDY SEASON VEAL WITH SALT, PEPPER AND 1/2 T CURRY POWDER. HEAT OIL; BROWN VEAL SLICES ON BOTH SIDES. REMOVE MEAT AND RESERVE. ADD ONIONS; SAUTE UNTIL SOFTENED. ADD EVAPORATED MILK AND TOMATO PASTE. COOK UNTIL BUBBLY. ADD LEMON JUICE, REST OF CURRY POWDER, AND CHOPPED PARSLEY SPRIGS. RETURN VEAL SLICES TO THE SAUCE. ADD THE COGNAC OR BRANDY; HEAT THROUGH. SERVE ON PREHEATED PLATTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL STEAKS / LEMON & CURRY (05-11-93) (0:58) SERVINGS: 4 1 LB VEAL CUTLETS; SLICED THIN 1/2 T SALT 1/4 T PEPPER 3/4 T CURRY POWDER 3 T VEGETABLE OIL 2 EA ONIONS; DICED 2 T EVAPORATED MILK 2 T TOMATO PASTE 1 EA LEMON; JUICED 10 EA PARSLEY SPRIGS; CHOPPED 2 T COGNAC OR BRANDY SEASON VEAL WITH SALT, PEPPER AND 1/2 T CURRY POWDER. HEAT OIL; BROWN VEAL SLICES ON BOTH SIDES. REMOVE MEAT AND RESERVE. ADD ONIONS; SAUTE UNTIL SOFTENED. ADD EVAPORATED MILK AND TOMATO PASTE. COOK UNTIL BUBBLY. ADD LEMON JUICE, REST OF CURRY POWDER, AND CHOPPED PARSLEY SPRIGS. RETURN VEAL SLICES TO THE SAUCE. ADD THE COGNAC OR BRANDY; HEAT THROUGH. SERVE ON PREHEATED PLATTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL STEAKS WITH YOGURT (05-11-93) (0:59) SERVINGS: 4 1 LB VEAL; SLICED THIN 1/2 T SALT 1/4 T PEPPER 3 T VEGETABLE OIL 4 EA APPLES; MED. PEEL AND SLICE 1/2 C EVAPORATED MILK 8 OZ YOGURT; SMALL CONTAINER RUB VEAL STEAKS WITH SALT AND PEPPER. HEAT OIL AND COOK VEAL SLICES ABOUT 2 MINUTES ON EACH SIDE. PLACE VEAL IN AN OVENPROOF CASSEROLE. ADD CORED, SLICED APPLES. BLEND EVAPORATED MILK AND YOGURT TOGETHER. SPREAD OVER APPLES. PLACE IN A PREHEATED 325 DEGREE F. OVEN; COOK JUST UNTIL BUBBLY, ABOUT 20 TO 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEAL STEW (12-12-92) (0:04) IBM 3/4 CUP DRY WHITE WINE 2 POUNDS STEWING VEAL 2 MEDIUM ONIONS, CHOPPED 1 GREEN PEPPER, CHOPPED 1/2 POUND FRESH MUSHROOMS, SLICED 4 MEDIUM CARROTS, CHOPPED 3 MEDIUM POTATOES, PEELED, CUT INTO SMALL PIECES 1/4 CUP CHOPPED FRESH PARSLEY 1 TEASPOON SALT 1/4 TEASPOON PEPPER 1 TEASPOON MUSTARD 1/4 TEASPOON NUTMEG 1/2 TEASPOON SAGE 1 TEASPOON TARRAGON 1 3/4 CUPS CHICKEN BOUILLON 2 TABLESPOONS BUTTER, MELTED 1 TABLESPOON CORNSTARCH 2 TABLESPOONS FLOUR MARINATE VEAL IN WINE, FOR 2-3 HOURS. COMBINE ALL VEGETABLES AND SPICES IN 5 QUART CASSEROLE. COOK UNCOVERED ON MICROPOWER HIGH FOR 6 MINUTES. DRAIN VEAL. RESERVE WINE FOR LATER USE. PUT BUTTER AND VEAL IN BAKING DISH AND COOK ON MICROPOWER HIGH FOR 5 MINUTES. ADD RESERVED WINE AND CHICKEN BOUILLON TO VEAL AND ADD TO VEGETABLES. MIX WELL. COOK ON MICROWAVE/CONVECTION FOR 1 1/4 HOURS. THEN COMBINE CORNSTARCH AND FLOUR WITH 1/4 CUP LIQUID FROM THE STEW. POUR BACK INTO STEW, BLEND AND COOK FOR AN ADDITIONAL 15 MINUTES. MAKES 6-8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=