Foods Recipes

2 Pieces veal (4 ounces

Directions: each) 2 ounce Noodles

1 cup Red sauce

3 Slices eggplant

2 ounce Parmesan cheese

2 Slices mozzarella cheese

In a sauce pan saute the veal. Remove from the heat. Cook the noodles until done and drain. Place the noodles on the bottom of a casserole dish. Place the veal on top of the noodles and add the red sauce. Place the eggplant on top and sprinkle with the Parmesan cheese. (57 min left), (H)elp, More? Cover with the mozzarella. Bake at 350-degrees until brown and serve.

Converted by MMCONV vers. 1.10

1/2 breast of veal ,1 side only

: partially defatted 2 TB virgin olive oil -- plus 3

1 lb beet greens or Swiss chard

: cut in 1" ribbons 1/2 c freshly grated Pecorino

1/2 c sundried tomatoes

2 eggs

2 c dry white wine

1 c basic tomato sauce -- recipe

: follows Preheat oven to 400 degrees F. Have butcher remove bone from veal breast and butterfly open. In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool. Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher twine and season with salt and pepper. In an oven-ready thick bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes. Drain oil from pan, add white wine and tomato sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1-1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve. Recipe By : Molto Mario Date: Sat, 2 Nov 1996 09:45:52 -0500 (E

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1 lb Veal cutlet

1/4 c Bread crumbs

2 tb Water

1/2 Beaten egg

2 tb Water

1/4 c Oil

3 tb Grated Parmesan salt and

-pepper 1/2 Mozzarella cheese sliced

-thin Sauce: 2 Onions sliced thin

4 tb Oil

1 Clove garlic, minced

1/2 ts Sugar

1 ts Sweet basil

Salt and pepper 2 1/2 c Canned tomatoes

Hint: Veal is very expensive. Instead, take partially frozen turkey breast and slice to 1/4 inch slices. As long as the turkey is coated on all sides with sauce, you won't be able to tell it from veal! Cut veal into serving sized pieces. Mix Parmesan cheese and bread crumbs. Mix beaten egg with water. Dip meat into egg, then into bread crumb mixture Cook meat in hot oil until golden brown on both sides. coat cutlets with sauce on both sides and in pan. Lay thin slices of Parmesan on top and pour the rest of the sauce evenly over top. Bake at 325 for 25 minutes. Sauce Cook the sliced onion and garlic in oil for 5 minutes. Add tomatoes, and basil. Simmer for 15 minutes. Add salt and a dash of pepper to taste, sugar; Stir.

1 1/2 pounds veal -- in 3/4" cubes

1 quart water

1 medium onion -- sliced

2 bay leaves

2 whole cloves

1 pinch thyme

few crushed peppercorns 4 ounces butter

4 ounces flour

salt and WHITE pepper -- to taste 1 dah lemon juice

6 ounces fresh mushrooms -- sliced/sauteed IN

1 ounce butter

12 ounces can white asparagus

Cover the veal with boiling water and poach gently. Add the onion and the seasonings tied up in a cheesecloth to make a bouquet garni. Skim the stock while the veal is poaching to keep the liquid clear. When the cubes are tender, after about 1 hour, remove the bouquet garni and the veal. Make a roux with the butter and flour and add to the veal stock. Bring to a light boil and seaon with salt, white pepper and lemon juice. Add the veal, sautted mushrooms and white asparagus together with a small amount of liquid from the asparagus can. Heat well and serve on rice.

--------------------------TO 1/2 C LO-CAL ITALIAN-------------------------- -dressing add any of these ----------------------------------ANMCHOVY---------------------------------- 1 oz Anchovy fillets;

--------------------------------GROUND BACON-------------------------------- Bacos; allow to mellow -several hours; ----------------------------------PARMESAN---------------------------------- 1 tb Parmesan cheese; allow to

-mellow several hours -----------------------------------TOMATO----------------------------------- 1 tb Tomato puree;

------------------------------------WINE------------------------------------ 1 tb Dry white or red wine;

Food exchange per serving: Anchovy Dressing; 1 MEAT EXCHANGE Bacon Dressing; 1/2 FAT EXCHANGE Parmesan Dressing; 1/8 MEAT EXCHANGE Tomato Dressing; None Wine Dressing; None CAL: 1/2 C 24; Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master