November 1 19, 196 ft
*
Epr the —v-
frm Wife
F° r Veal . . .
BEBNCB
VEAL S<S3LLOB»NB:
’JRiince) can
Ifegan l plum tomatoes
W*culf chopped onion
% jeujFShortemng, melted
2 teaspoons sugar
l l^, teaspoons salt
% ' ieaSpoon_ basil leaves
% oregano leaves
ii ' ,fed|poDn thytnfe leaves
Va ‘ teaspoon rubbed sage
% teaspoon, ground black
Megger .
1 f&otmce) can tomato paste
1 ounce), can condens
dtlbeef bouillon
V* ” ciipr grated Parmesan
cheese
2 " pounds veal cutlets, pound
ed to Vs-inch thickness
1 medium onion, sliced
1 pound fresh mushrooms,
sliced
3 green peppers, cut in
strips
1 clove garlic, cut in half
Vs cup butter or margarine,
melted
Vs cup chopped parsley
65 spoon size shredded wheat
Simmei; tomatoes gently, un
covered, * about 25 minutes.
Meanwlule, saute omon in one
half of shortening, in a 10-
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JZwtWS *
with vour own "-‘i"-
“ well-simmered tomato sauce will
colorful entree foi holiday time i <
wither days to follow. This favontf
injr'is given a new twist when sen
'herbed spoon-size shredded whe<-i.
can be prepared the day betoi >•,
■ady to serve, heat for about lf>
This is nice to serve on a bullet
sir." „
:;arr.-£- x:
inch or larger skillet, until
golden. Add next seven ingre
dients; cook 1 minute Add to
mato paste; heat gradually lor
5 minutes, blending in bouil
lon. Strain tomatoes; add
tomato-bouillon mixture Simm
er gently, uncovered, IVz
hours. In a large' skillet; saute
veal' quickly in Vz remaining
shortening, a few pieces at a
time. Add remaining shorten
ing as needed. Remove. Saute
onion and mushrooms; cover;
cook 20' minutes. Add green
peppers; cover; cook ten minu
tes. Stir in tomato sauce and
meat. Simmer 10 minutes.
Cool; refrigerate (or freeze for
later use)
To heat, simmer 15 minutes.
Saute garlic in melted butter
or margarine 5 minutes. Re-
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LABOR-SAVING
SNOW POSHER
awl IstSi3 IH
Even with the handy long hand!
this sturdy-snow pusher weigh!
less than 4-ibs: But it’s built to
move snowrfast without' backai
~, winter after winter. The ribl
aluminum blade has a high carbi
steel wear strip. Select
hardwood handle has
smooth sable fiinish.
Available from your feediond farm supply deale
move; stir In parsley. Quickly
toss snreddcd wheat in buttered
parbley and cook until goiaei..
Serve veul over warm, toasted
sm edded'wheat. Makeb 6 to 8
servings..
VEAL CHOPS ALMOND
4 veal rib chopb, y. inch
thick
3 tablespoons lal
cup chopped ceieij
Vt cup chopped onion
cup sliced musnroon,?
I’ taoiespoons soy sauct
j cup chicken bouiaui
I tamespoon comstaicn
V ci’p slivered almom, ’
toaste<
lirowi: veal in hot lal. Add
ceieionion, ana musnrooms.
Cool until tenner. Acta sov
sauce and % cup nouillon.
Com, Simmer 3u minutes
Commnt remaimi g vr cup
nouillon and cornstarch Stir
into veai mixtuit Cool b
minute* or until thickened
Stir in almonds. Makes * ser,-
mg-.
VEAL RISOTll)
4 veal shoulder cnop.
Flour
Vo cup chopped omon
2 tablespoons fat
2 beef bouillon cubes
2 cups boiling water
Vt cup uncooked' nee
t pound can whole tomatoes
2 tablespoons chopped'
parsley
% teaspoon oregano
V£ teaspoon, basil
1 teaspoon salt
Dip veal chops in flour and.
brown with onion in hot fat
Dissolve bouillon cubes in boil
ing water and add to chops in
skillet. Add remaining ingre
dients. Cover Simmer 35 to
40 minutes or until veal is
tender 4 servings.
i ' '
Distributed by!
New Holland Supply Co., !■
New Holland '
I|S ft I
Vz inch thick
VEAL PAPRIKA ON • .
POPPYSEED NOODLES
3 to 4 pound veal shoulder
ioas
1 slices bacoi ■*'
2 tablespoons cnopped onion
*r cup floui
V, teaspoons salt
1 tablespoon paprika
i cup watei
i cup dairy sour'cream
Remove veal liom bones and
cut into 1 inch cubes. Cut ba
ron into 1 inch pieces and fry
until crisp. Add onions. Toss
veal cuoes in a mixture of the
tionv, salt, and paprjka. Brown
veal in hoi Dacon drippings.
Add watei, cover, and cook
slowiv 35 to 40 minutes. Add
moio water it necessary. Re
move covei ano stir in sour
cream Serve hot oyer Poppy
seed Noodle?
POPPYSEED NOODLES:
Cook an 8 ounce package of
fine egg noodles according to
nackage 'directions. Drain. In
a small saucepan melt Vz stick
butter or margarine. Stir in 1
tablespoon poppyseeds. Pour
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Wilhelm Hdwe., Myerstown
Trimble Hdwe., Lititz
Galen Hdwe., Lincoln
Lititz Pet Shop, Lititz
Eby’s Mill, Inc., Lititz
*V"
4
v
over noodles and toss lightly,
6 to 8 servings.'"
ft » m k
VEAL SCALLOPINI
1 pound veal cutlets
V 2 cup flour
1 teaspoon salt
Va teaspoon pepper
2 teaspoons paprika
3 tablespoons fat
8 ounce can tomato sauce
1 teaspoon oregano, crushed
1 crushed garlic clove
1 teaspoon finely chopped
onion
2% ounce jar sliced mush
rooms, drained
1 cup chicken bouillon
V* cup chopped green pepper
In a plastic bag mix flour,
salt, pepper and paprika. Coat
meat in seasoned flour Brown
meat in hot fat. To tomato
sauce add oregano, crushed
garlic, and onion. Blend well;
Pour off drippings from meat
in skillet Add mushrooms,
chicken bouillon, green pepper,
and tomato mixture. Cover and
cook over low heat 25-minutes
or until tender. Serve over
green noodles, i£ desired. 4
servings.
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