812-Lancaster Farming,, Saturday, September 19, 1987
Veal Cook-Off Winners
WILLIAMSPORT The first
annual Pennsylvania Veal Cook-
Off was held at the Williamsport
Area Community College’s Le
Jeune Chef Restaurant in Wil
liamsport, PA on Tuesday, August
18.
Ten veal recipes and three alter
nate recipes were prepared by stu
dents and instructors at the culin
ary school. They were assisted by
Lou Ann Smith of Our House
Restaurant in Canton, PA.
PA Veal Ambassador, Stacy
Bagley, was present for the event
and served the judges the prepared
dishes.
The judges final selections were
announced at 2:30 Tuesday after
noon, by Chip Lines-Thomas,
Veal . Cook-Off Chairperson.
The first place recipe, winning
$2OO, was submitted by Helen
Skovira of Plymouth, and was
titled “Lemony Veal Chops.”
This unique and simple entree had
six veal chops being baked in a
onion and lemon sauce. The sauce
used lemon pudding made with
skim milk.
“I always make this recipe
using one can of lemon pie fill
ing,” said Helen. “It is a lot easier
that way. However, my husband,
Stephen, has a heart problem and
we adapted the recipe to allow him
to still enjoy the dish, and of course
it has lower calories using the skim
milk pudding.”
The second place recipe was
Minted Veal Patties submitted by
Grace Elmi of Hershey. Mrs. Elmi
won $l5O.
A Veal Scallopine recipe sub-
.. me Pa veal Cook-off
pictured from left: John Buehler, Montoursville; Helen
Skovira, Plymouth; Gloria Bove, Bethlehem and Mary
Vandenburgh of Harrisburg.
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mitted by Mary K. Vandenburgh
of Harrisburg took the third place
$lOO prize.
Mrs. Vandenburgh was delight
ed with her placing, sharing with
everyone that her son, a chef, had
made fun of her for entering her
recipe. “The only two things I
cook are Veal Scallopine and
Fudge,” she told everyone. “lam
just thrilled that you chose my
recipe for the cook-off and then it
took third place.”
Gloria Bove of Bethlehem won
$75 for her Mexatalian Salad, Miss
Bove, who delighted the commit
tee with several different veal
recipes, used cubed veal cutlet,
spinach, avacado, red onion and
ripe olives together with several
spices and chilies, tossed with low
cal Italian dressing in producing
this dish.
One of the three men in the
finalists, John Buehler of Mon
toursville took the fifth place $5O
prize with “Veal Furhmann”.
Buehler, who also prepared his
own recipe, browned the veal
chops in a cast iron skillet, and
then added evaporated milk and
swiss cheese before baking.
Over 300 requests for official
forms were fulfilled and 51 recipes
were entered for final selection in
the cook-off.
“Approximately fifty people
gathered to watch the entrees being
displayed, photographed and sent
in to the judges, “Mrs. Chip Tho
mas noted. “We invited everyone
present to sample the “leftovers”
in a buffet setting. This seemed to
be a popular event as everyone got
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to sample the various dishes and
decide on their favorites while they
awaited the judges tally.”
Judges for the first annual PA
Veal Cook-Off were Eleanor Yar
rison, Lycoming County Nutri
tionist and Home Economist for
the extension service; Betsy Mill
er, Food Editor at the Grit News
paper and Gerald “Amie” Kriner,
Administrative Assistant to Sena
tor Roger A. Madigan.
All of the veal used in the Veal
Cook-Off was Premier white,
milk-fed fancy veal donated by
Walter and Jane Newton of For
mula One Veal feeds and Kenny
and Ruth Potter of P&N Packing.
“I feel that we learned a lot dur
ing our first year of holding a state
cook-off,” stated Mrs. Thomas. “I
appreciated all the help from my
committee - Kathy Roberts, Carol
Jones and Regina Bagley. Already
we have discussed ways of impro
ving it in future years.”
A brochure is currently being
designed with the finalists recipes
to appear in the pamphlet. Anyone
wishing to obtain a copy may send
a self addressed stamped envelope
to: Veal Cook-Off PO Box 125,
Monroeton, PA 18832.
Following arc the top two win
ning recipes.
Ist Place -
LEMONY VEAL CHOPS
HELEN SKOVIRA,
Plymouth, PA
6 veal chops or steaks about 'A
inch thich
1 large onion (sliced thin)
Lemon instant pudding w/skim
milk (or 1 16-oz. can of lemon pic
filling)
'A cup water
'A cup white vinegar
3 tbsp. soy sauce
A lb. cooked wide noodles
Brown veal in oil, season with
salt & pepper. Place veal in baking
dish, single layer, top with sliced
onion. Combine pie Idling, water,
vinegar and soy sauce. Spread
evenly over veal and onion. Cover
and bake in 350 degree oven for
one hour until veal is tender Serve
over hot cooked noodles.
2nd Place
MINTED VEAL PATTIES
GRACE ELMI,
Hershey, PA
VA lb. ground veal shaped into
four pattes, 'A ” thick
4 tablespoons olive oil
3 /« tablespoon Worchcstcrshirc
sauce
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entree made with veal chops baked in an onion and
lemon sauce.
4 tablespoons unseasoned whole
wheat bread crumbs
2 tablespoons grated Parmesan
Cheese
2 tablespoons chopped fresh mint
leaves
2 tablespoons parsley
teaspoon garlic powder
2 teaspoons onion powder
salt and pepper to taste - if desired
'A cup stewed tomatoes
In a glass, shallow baking pan,
combine the olive oil with the
Worchestershire sauce. Place pat
tics in pan, turning to coat both
sides with the oil.
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Combine the crumbs, cheese,
herbs and seasonings. Cover top of
patties with this blend. Top each
patty with some stewed tomatoes.
Bake in a preheated oven of 350
degrees for approximately 35
minutes or till done.
Buttered peas will make a good
accompaniment to this dish.
This is an original recipe of
mine. Note: If fresh mint is not
available, one teaspoon of dog,
ground mint may be substituted.
However, the fresh mint is
preferable.
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