Foods Recipes

1 1/2 pound Top round steak -- 1/2" thick

1 can Tomatoes -- stewed(16oz)

1/3 cup Bread crumbs -- dry

Salt to taste 1/3 cup Parmesan cheese -- grated

Pepper to taste 1 Egg -- beaten

1 teaspoon Basil

1/3 cup Corn oil

1/2 teaspoon Oregano

1 Onion,large -- chopped

1 1/2 cup Mozzarella cheese -- grated

1 can Tomato sauce(8oz)

1. Trim excess fat from steak; cut into 6 pieces. 2. Pound each piece with a heavy mallet to 1/4-inch thickness. 3. Combine bread crumbs and Parmesan cheese; dip each piece of meat in beaten egg, then in crumb mixture. 4. Heat oil in a large skillet; brown steak well on both sides. 5. Remove steak to paper towels to drain. 6. Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to skillet; stir to combine. 7. Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes. 8. Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2-inch baking dish (enough to lightly cover bottom of dish). 9. Place steak on top of sauce in a single layer; pour remaining sauce over steak. 10. Bake in preheated 350'F. oven 1 hour. 11. Remove from oven; sprinkle with cheese. 12. Bake 15 minutes longer, or until cheese is melted.

2 lb Veal

1/2 c Bread crumbs

1 t Salt

1/8 t Pepper, ground

2 ea Eggs, beaten

1/2 c Parmesan cheese

1 t Oregano

1 c White wine

3/4 c Olive oil

Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip veal into eggs, then crumb mixture, coating on both sides. Heat oil in skillet. Saute' veal until golden brown. About 3 minutes per side. Remove to warm platter. Drain fat, stir in wine, scraping up brown residue till boiling.Pour over veal. Serving hint - cover with tomato sauce. Top with mozzarella cheese slices. Broil till cheese melts.

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. (This type of sauce will separate if it becomes too hot at any point- mine always does ). Other ideas: Use chicken in place of veal. Place a slice of prosciutto on the chicken or veal, then the slice of cheese before broiling.

1/2 c Stock, veal ** OR

-----VEAL STOCK----- 2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

-- combination of veal -- and beef bones 2 md Onions, trimmed, quartered

-- don't peel 2 lg Carrots, peeled, trimmed

-- coarsely chopped 2 ea Celery, stalks, trimmed,

-- coarsely chopped 1 ea Leek, trimmed, halved

-- lengthwise, coarsely -- chopped, (all) 4 ea Garlic, cloves, unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

-- cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

-- --

** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don't have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold

water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

3 Eggs, lightly beaten

1 c Half & half

Salt & pepper to taste 2 Large pinches oregano

1/4 c Chopped parsley

1/2 c Grated parmesan cheese

1 1/2 lb Veal scaloppine,

Pounded thin (enough for 12 pn Pounded thin (enough for

1 lb Dry bread crumbs

1/2 c Olive oil

4 tb Butter

1/4 To 1/2 cup flour

1/2 c Dry sherry

1/4 c Sweet marsala

1/4 c Lemon juice

1 c Chicken broth

12 Thin slices prosciutto ham,

Room temperature 12 Thin slices lemon

FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1. Mix together eggs, cream, seasonings, pars- ley & cheese. Dip the veal pieces into the bat- ter & then into the bread crumbs. Shake off the excess.2. Heat olive oil & butter in a large frying pan until hot. 3. Saute veal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, & stir until smooth. Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a boil. Season with salt & pepper. 4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin slice of lemon. Serve. Note: Make sure the fat in the skillet is quite hot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat.