Days Of Our Lives 2

Veal Scaloppine #59765

posted by keen5 4/15/2003

6 servings
55 minutes (30 min prep, 25 min cooking)

This is very good! I love veal dishes and I was surprised at how easy it is to make this. Makes a nice dinner for a romantic evening or a dinner party. I make it for Sunday family dinners sometimes. Prep and cook times are approximate.

	6		boneless veal cutlets (4 ounces each)
			salt and pepper
	¹/2		cup all-purpose flour
	2		tablespoons butter
	2		tablespoons salad oil
	1		(3 ounce) can sliced mushrooms
	¹/2		cup sweet marsala wine or golden sherry wine
	¹/2		cup beef broth
	2		tablespoons butter

1.	Pound meat until 1/4 inch thick.
2.	Season with salt and pepper; coat with flour.
3.	Melt 2 tablespoons butter with oil in large skillet; brown cutlets, 3 to 4 minutes on each side; remove meat.
4.	Pour all but 1 tablespoon of fat from skillet.
5.	Add mushrooms, wine and 1/4 cup of the broth to fat in skillet.
6.	Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon or spatula to remove brown particles.
7.	Return meat to skillet; heat to boiling.
8.	Cover; reduce heat and simmer about 30 minutes.
9.	Baste meat twice with liquid.
10.	Place meat on warm platter.
11.	Add remaining broth to skillet; heat to boiling.
12.	Boil and stir until liquid is of a syrup consistency.
13.	Stir in 2 tablespoons butter until melted; pour sauce over meat.

Veal Cordon Bleu #59769

posted by keen5 4/15/2003

4 servings
1 hour 30 minutes (40 min prep, 50 min cooking)

This is so good! I love ordering veal dishes at French restaraunts and decided to try making this myself. I was surprised that it isn't that hard. I found this recipe in a 1973 Betty Crocker cookbook. Prep and cook times approximate. Note: If you don't have a wooden mallet, the edge of a plate can be used to pound meat.

	4		boneless veal cutlets (about 4 ounces each) or 1 lb veal round steak, 1/2 inch thick
	4		slices ham, thin,boiled or cooked
	4		slices swiss cheese, thin
	2		tablespoons flour
	¹/2		teaspoon salt
	¹/4		teaspoon pepper
	¹/4		teaspoon allspice
	1		egg, slightly beaten
	¹/2		cup dry breadcrumbs
	3		tablespoons shortening
	2		tablespoons water

1.	If using veal round steak, cut into 4 serving pieces.
2.	Pound meat until 1/4 inch thick.
3.	Place a slice of ham and cheese on each piece of meat.
4.	Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
5.	Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
6.	Dip rolls into egg, then roll in bread crumbs.
7.	Melt shortening in large skillet; brown rolls, about 5 minutes.
8.	Reduce heat and add water.
9.	Cover; simmer 45 minutes or until tender.
10.	Remove cover last 2 or 3 minutes to crisp rolls slightly.

Sunshine Lamb Chops #59753

posted by keen5 4/15/2003

4 servings
22 minutes (10 min prep, 12 min cooking)

One word...Delicious! I got this recipe from a 1973 Betty Crocker cookbook. I hope you enjoy this as much as I do.

	¹/2		cup honey
	¹/2		cup prepared mustard
	¹/8		teaspoon onion salt
	¹/8		teaspoon pepper
	8		lamb rib chops or lamb loin chops , 1 inch thick or lamb English chops or lamb sirloin chops

1.	Heat honey, mustard, onion salt and pepper, stirring occaisionally; keep warm over low heat.
2.	Set oven control at broil and/or 550 degrees.
3.	Broil chops 3 inches from heat 7 minutes; brush with honey mixture.
4.	Turn chops; broil 5 minutes longer, brushing again with the honey mixture.
5.	Serve remaining glaze with chops.

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