rom the pan, remove the roast and place it in a
Place meat, fat side up, on a rack in shallow roasting pan. Roast in a 325\u00b0 oven for 1 3/4 hours.
Remove meat to platter. Skim fat from pan juices.
Add undrained tomatoes, ham, wine and dash of pepper to pan juices.
Combine cornstarch and 1/2 cup cold water; stir into tomato mixture.
Cook and stir until thick and bubbly.
Cook and stir 2 minutes more.
Add cheese.
Stir until melted.
Serve with meat.
at, stirring every 10 minutes for about an hour, or until
ckage directions substituting boiling milk for the water.
When
dium high heat and brown veal well on all sides.<
ength chunks.
Bake or roast meat until well browned but
Season the veal with salt, pepper, rosemary anf
rge enough to hold the veal easily.
Place the
Place roast on rack of a roasting
For the veal place the meat, carrots, onions,
Wash veal. Place in roasting pan. Add the rest of the ingredients. Stir well. Roast at 350\u00b0 for 2 to 3 hours.
Check and stir periodically. Add water if getting too thick.
Serve with cooked egg noodles (wide), peas and tossed salad.
Easy and good.
ver medium-high heat, brown roast on all sides. Add thyme
- For this recipe I used a 6-qt
pocket in the rack for the stuffing.
To do
Trim fat from pork and brown on all sides in a dutch oven.
Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
Skim any fat and serve with your favorite pasta.
pepper, garlic and thyme. Cook for about 2 more minutes, stirring
Rub veal with oil and butter and
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
Pound veal steak thin or partially freeze veal roast and slice thin.
Beat eggs; add Romano cheese, salt and black pepper.
Add veal slices to egg mixture and let set for 1 hour.
Wash meat and wipe dry.
Fix stuffing mix as directed.
Fill pocket with stuffing and fasten with skewer.
Brush meat with melted butter and salt and sprinkle with marjoram.
Roast, uncovered, for 3 hours at 325\u00b0.
Cover during last half hour.