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.
edium high heat and brown veal well on all sides.
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.
ag in the pocket of veal and gently squeeze the bag
Season the veal with salt, pepper, rosemary anf
ver medium-high heat, brown roast on all sides. Add thyme
Place roast on rack of a roasting
o 325.
Dry the veal on paper towels.
Place
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.
For the veal place the meat, carrots, onions,
Rub veal with oil and butter and
Marinate roast with Italian dressing, turning occasionally and make sure it stays moist.
Next day, place roast in oven cooking bag and add potatoes, carrots, onion, salt and pepper to taste. Add 1/4 cup Italian dressing mixed with 1/4 cup water.
Close bag and cook according to directions on box or any any other roast cooked in oven bag.
pointy knife in the roast. Insert a piece of garlic
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.
on-stick cooking spray. Place roast in slow cooker. In a
Slice veal into serving pieces. Brown in olive oil and margarine in a large saucepan. Add water to mixture and bring to a boil. Allow to boil awhile. Remove meat, then add flour (dissolved in 1 tablespoon water) and lemon juice to remaining sauce. Add salt and pepper and boil until sauce thickens, then add meat again and cook awhile longer.
Marinate roast in Italian dressing 6 to 8 hours or overnight. Grill over medium coals approximately 20 minutes per pound, turning occasionally.
Brush with marinade occasionally.
Carve into slices.
Cut tiny slots in roast.
Put one thinly sliced garlic piece in each slot.
Pour pepperoncinis, juice and all, over roast. Sprinkle Italian seasoning, salt and pepper over entire roast. Bake in 300\u00b0 oven for 4 hours or use crock-pot.
xpect to cook.
Place roast in cold water for 24