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FareShare Gazette Recipes -- June 2001 - V's

 

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Veal Chops Hunter Style
Veal with Mushrooms

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                     * Exported from MasterCook *
                         Veal Chops Hunter Style
Recipe By     :
Serving Size  : 2     Preparation Time :0:15
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  veal chop
     1/2           cup  bacon -- chopped
  1                cup  mushrooms -- chopped
  1           teaspoon  fresh rosemary -- chopped
  1           teaspoon  fresh parsley -- chopped
Grill or broil veal chops to desired doneness. Meanwhile, saute bacon 
until crisp and brown. Add mushrooms, parsley and rosemary. Cook to 
wilt mushrooms. Top veal chop with mixture and serve.
MC formatting by bobbi744@acd.net  ICQ# 12099532
Source:   "Meijer's Supermarket recipe card"
S(MC formatting by):   "bobbi744@acd.net"
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 587 Calories; 42g Fat (66.5% 
calories from fat); 46g Protein; 2g Carbohydrate; trace Dietary Fiber; 
165mg Cholesterol; 1069mg Sodium.  Exchanges: 0 Grain(Starch); 6 1/2 
Lean Meat; 1/2 Vegetable; 4 1/2 Fat.
NOTES : This was very easy and delicious.
Formatted in MasterCook  and submitted to the
FareShare Gazette by Roberta Banghart at <bobbi744@acd.net>
June 15, 2001
<http://www.fareshare.net>
                      * Exported from MasterCook *
                           Veal with Mushrooms
Recipe By     :LaCucina, May-June 2001
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    button mushrooms -- sliced
  5                     artichokes, frozen -- thinly sliced
     1/4           cup  extra virgin olive oil
     1/3           cup  dry white wine
     1/8      teaspoon  meat extract -- (Bovril)
  4                     veal chops -- (1/2 pound each)
  5             ounces  Prosciutto, in one piece -- cut into strips
Preheat the oven to 400.
Cook the mushrooms and artichokes in a tablespoon of the olive oil in a 
12" skillet for 5 minutes over medium heat.  Add the salt, wine, and 
Bovril; cook a minute, then turn out into a bowl. 
Add the remaining olive oil to the skillet; brown the veal on both
sides, turning once, about three minutes per side.  Place a sheet
of parchment paper on a baking sheet.  Pile half the mushrooms,
artichokes and Proscuitto in the middle, top with the veal, and
finish with the remaining mushrooms, artichokes, and Proscuitto.
Wrap to enclose.
Bake 10 minutes.  Serve hot.
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 448 Calories; 26g Fat (51.9% 
calories from fat); 32g Protein; 23g Carbohydrate; 9g Dietary Fiber; 
99mg Cholesterol; 191mg Sodium.  Exchanges: 3 1/2 Lean Meat; 4 1/2 
Vegetable; 3 Fat.
NOTES : Formatted in MasterCook  and submitted to the
FareShare Gazette by Jennie at <BarFav@aol.com>
June 16, 2001
<http://www.fareshare.net>

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