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Exciting Recipes
With Today’s Veal
Recipe excitement and ultra
modern convenience in a single
package await your discovery of
veal. Today’s veal is the key to
delicious meals in even the fastest
paced lifestyle.
Veal is nutrient dense, which
m, ns it provides more of a day’s
requirement of essential nutrients
than it contributes to a day’s calorie
intake.
If you would like to know more
about veal and how to cook it, write
to Pennsylvania Beef Council,
4714 Orchard SL, Harrisburg, PA
17109.
HERBED VEAL LOIN WITH
MUSHROOMS & MIXED
GREENS
Serves 24
6 pounds veal strip loin
'A cup olive oil
A cup lemon juice
V/i cups parsley, chopped
A cup garlic, minced
1 tablespoon fresh thyme,
chopped
1 teaspoon cracked black pepper
3 pounds mixed greens
18 ounces mushrooms, sliced
1 quart vinaigrette dressing
Whisk oil and juice to blend.
Combine parsley, thyme, and pep
per. Rub veal with od mixture; roll
in herb mixture to coat Roast in
350 degree oven until thermometer
registers ISO degrees.
For each serving: line plate with
2 ounces greens. Arrange % ounce
mushrooms and 3 ounces warm
sliced veal on greens. Drizzle with
3 tablespoons vinaigrette.
EAST-WEST VEAL CHOPS
1 large garlic clove, crushed
2 veal rib chops, well trimmed
1 teaspoon olive oil
V* teaspoon salt <
'A cup dry white wine
1 teaspoon grated fresh ginger
'A teaspoon toasted sesame oil
1 tablespoon minced parsley
Rub garlic over both sides of
chops. Heat oil in skillet. Cook
chops for 10 to 12 minutes over
medium heat, turning once, for
medium. Transfer to plate; sprinkle
with salt. Keep warm. Drain excess
fat from skillet Add wine and gin
ger. Cook and stir over high heal 1
minute or until reduced as desired.
Stir in sesame oil. Pour sauce over
chops. Sprinkle with parsley.
Serves 2.
PA Beef Council
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
April
13- Cooking With Honey
20- Rhubarb
27- Foods, Beverages That Heal
May 4- Your Favorite Restaurant Recipe
Home On The Huge
HERBED VEAL ROAST
% teaspoon dried marjoram
leaves
M teaspoon salt
'A teaspoon dried basil leaves
'/< teaspoon coarse grind black
pepper
2 garlic cloves, minced
3 pound boneless veal leg nlmp
or shoulder roast
'A cup dry white wine
1 teaspoon cornstarch
'A cup water
Combine marjoram, salt, basil,
pepper and garlic; rub over roast
Place roast fat side up, on rack in
shallow roasting pan. Insert meat
thermometer so bulb is centered in
thickest part not touching fat Do
not add water. Do not cover. Roast
in 325 degree oven until ther
mometer registers 155 degrees,
about 90 minutes. Transfer roast to
warm platter, let stand 15 minutes
while preparing sauce. (Tempera
ture should rise to 160 degrees dur
ing standing). Drain fat from roast
ing pan if necessary. Add wine,
scraping to loosen browned bits
from bottom. Cook over medium
high heat for 2 minutes. Dissolve
cornstarch in water and add to
roasting pan. Continue cooking
and stirring until sauce is slightly
thickened. Carve roast Pass sauce.
Serves 12.
PA Beef Council
VEAL BURGERS WITH
SAUTEED PEPPERS
l'/i pounds ground veal
1 egg, lightly beaten
3 tablespoons finely chopped
onion
'A teaspoon coarse grind black
pepper
V* teaspoon salt
'A cup each red, green, and yel
low pepper strips
\A teaspoons vegetable oil
Combine ground veal, onion,
and pepper, mixing lightly but
thoroughly. (Mixture will be very
moist). Shape into 6 patties, each
about 'A -inch thick. Arrange on
rack of broiler pan. Broil 4 inches
from heat 4 to 5 minutes per side
or to desired doneness. Or, place
burgers on grid over medium coals
and grill 10 to 12 minutes, turning
once. Season with 'A teaspoon of
the salt. While burgers are broiling,
cook bell pepper strips in oil until
tender. Stir in remaining salt Serve
burgers on bread or rolls topped
with peppers. Serves 6.
PA Beef Council
HERBED VEAL LOIN
s**
Tenc. .ices of roast veal encrusted with herbs elevate a mixed green s, ;oma
simple dish to a glorious entree. A light vinaigrette dresses the salad and melds the
flavors of veal and vegetables.
VEAL WITH
PEPPER-PEAR RELISH
4 veal loin or rib chops, cut
1-inch thick
1 tablespoon olive oil
1 large red pepper, chopped
1 large green pepper, chopped
A cup chopped onion
2 tablespoons seeded, minced
jalapeno pepper
1 tablespoon minced ginger root
1 medium pear, peeled, chopped
6 tablespoons lemon juice,
divided
3 tablespoons firmly packed
brown sugar
1 teaspoon shredded lemon peel
V< teaspoon salt, divided
2 tablespoons chopped cilantro
'/« teaspoon coarse grind black
pepper
Cilantro sprigs and lemon
twists, optional
Place veal chops on rack of
broiler pan. Broil chops, 4 inches
from heat, 14 minutes or desired
doneness; turn once. Meanwhile,
heat oil in 12-inch nonstick skillet
over medium heat Add bell pep
pers, onion, jalapeno and ginger.
Cook uncovered 10 minutes, stir
ring occasionally. Stir in pears, 4
tablespoons lemon juice, brown
sugar, lemon peel, and 'A teaspoon
salt Simmer uncovered until pears
are tender, about 5 minutes.
Remove from heat Stir in remain
ing 2 tablespoons lemon juice and
the chopped cilantro. When chops
are cooked, season with remaining
'A teaspoon salt and pepper.
Arrange on platter, keep warm.
Spoon relish over chops. Garnish
with cilantro and lemon, if desired.
Serves 4.
For best results, do not prepare
relish in advance.
Priscilla Yee
Concord, CA
QUICK MUSHROOM SWISS
STEAK
VA pounds boneless veal round
steak, cut 'A -inch thick
1 tablespoon olive oil
Coarse grind black pepper, to
taste
'A pound button mushrooms,
halved
2 medium tomatoes, seeded and
diced
'/> cup thinly sliced fresh basil
Cut veal round steak into six
pieces. Using meat mallet, pound
to 'A -inch thickness. Heat oil in
12-inch nonstick skillet. Add veal,
a few pieces at a time, and brown
on both sides. Remove and keep
warm. Return browned veal to skil
let Season with salt and pepper to
Featured Recipe
This unusual soup is from the Caribbean and is one of the soups
that will be served to those who tour the Clearview Farm Bed and
Breakfast on April 22.
Glenn and Mildred Wissler own the 200-acre farm that is part of
the Kitchen Kaper Tulip Tour. Mildred’s sister, who is a cook for
Nav Jiwan International Tea Room in Ephrata, will prepare two
international soups and an assortment of breads for guests to sample
during the tour.
Look for the feature story on the Wissler Farm in this section,
PUMPKIN SOUP
1 2-pound pumpkin, peeled, seeded, and cut in 1-inch cubes
Salt and freshly ground pepper
2 tablespoons butter
1 large onion, minced
3 scallions, trimmed and minced
3 tomatoes, peeled and chopped
1 cup coconut milk
A teaspoon grated nutmeg
Pinch of cayenne
2 A cup dairy sour cream
Put the pumpkin in a saucepan; add enough water to cover, about
4 cups, and 1 teaspoon of salt. Bring to a boil. Lower the heat and
simmer for 20 minutes. Drain, and reserve the cooking liquor.
Melt the butter in a saucepan over medium heat. Add the onion
and scallions and saute, stirring constantly, for 5 minutes until soft
and golden.
Add the pumpkin, tomatoes, coconut milk, 3 cups of the pump
kin cooking liquor, half the nutmeg, a pinch of cayenne and salt and
pepper to taste. Bring to a boil, lower the heat, cover and simmer for
30 minutes.
Remove the pan from heat, let cool slightly, then puree the soup
in two batches in a blender or food processor. Return to the pan and
heat for 5 minutes, stirring, until warmed throughly.
Pour the soup into a warmed soup tureen and swirl sour cream on
top. Sprinkle with remaining nutmeg and serve the soup at once.
taste. Cook over medium heat until
tender, 4 to 5 minutes, turning
occasionally. Transfer veal to plat
ter, keep warm. Add wine and
mushrooms to skillet, scraping
browned bits from bottom of pan.
Cook over medium-high heat, stir
ring frequently, until mushrooms
are lender, about 3 minutes. Add
tomato and basil; heat through.
Spoon vegetable mixture and pan
juices over round steak.- Serves 6.
PA Beef Council
(Turn to Pag* B 8)