Recipes Included On This Page Basil Crusted Veal Chops Bavarian Meatballs Butternut Squash Ravioli Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Basil Crusted Veal Chops Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup minced fresh basil 1/4 cup bread crumbs -- plus 2 teaspoons bread crumbs 2 tablespoons butter -- at room temperature 1/4 cup grated Parmesan cheese -- (packaged) 2 teaspoons coarse grained mustard 2 veal loin chops 1 tablespoon olive oil Preheat oven to 450 F. Mix basil, 1/4 cup of bread crumbs, Parmesan, butter and mustard in a small bowl. Season with salt and pepper. Pat veal chops dry with paper towel. Season with salt and pepper. Heat oil in oven-proof skillet over High heat. Add veal and cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of chops. Sprinkle 1 tablespoon bread crumbs over each. Roast in oven until cooked to desired doneness, about 10 minutes per inch of thickness. Source : "Veal package wrapper" S(MC formatting by): "bobbi744@home.com" Contributed to the FareShare Gazette by Bobbie; 7 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 474 Calories; 34g Fat (64.3% calories from fat); 30g Protein; 12g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 545mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Bavarian Meatballs Recipe By :Gusty Crum, Dover, OH Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chopped onion 1 teaspoon butter or margarine 3/4 cup soft bread crumbs 1 tablespoon milk 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1 dash pepper 1/2 pound ground beef 1 4 ounce can mushroom stems and pieces -- undrained 2 gingersnaps -- coarsely crushed 2 tablespoons water 1 tablespoon brown sugar 1/2 teaspoon beef bouillon granules In a skillet, saute onion in butter until tender. Transfer to a bowl; add bread crumbs, milk, mustard, salt and pepper. Add beef and mix well. Shape into six meatballs; place in a greased 1 quart baking dish. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over Low heat for 2 or 3 minutes or until thickened. Pour over meatballs. Cover and bake at 350 F. for 25 minutes or until the meat is no longer pink. Yield : 2 servings. Source : "Quick Cooking Magazine, November-December 2001, insert" S(MC formatting by): "bobbi744@home.com" NOTES : Gingersnaps and mushrooms give these tender meatballs a special old-world flavor. "The recipe was handed down from my husband's family several years ago," reports Gusty. "I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time." Contributed to the FareShare Gazette by Bobbie; 12 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 485 Calories; 34g Fat (63.1% calories from fat); 22g Protein; 22g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 875mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Butternut Squash Ravioli Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces Durum flour 15 ounces High-gluten bread flour 1 teaspoon Salt 4 Eggs 1/4 cup Olive oil 3/4 cup Water 3 Butternut squash, roasted & pureed -- (3 to 4) 3/4 cup Fat-free ricotta cheese 1/4 cup Parmesan cheese 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 teaspoon Black pepper Salt to taste 1/2 cup Bread crumbs Egg wash, as needed 10 Navel oranges 1 Fennel bulb, diced 2 Celery stalks, diced 1/2 gallon Fresh orange juice 1/2 cup Roasted garlic puree 1/2 cup Balsamic vinegar 2 tablespoons Fresh sage, julienned 2 tablespoons Orange peel, julienned & blanched 1 cup Chicken stock 1. Prepare pasta dough by mixing flours and salt. Add eggs and oil, then water, mixing until smooth; knead. Allow to rest 1 hour. 2. Mix squash puree, cheeses, cinnamon, nutmeg, pepper and salt. Mix in bread crumbs. Place in pastry bag. 3. Using pasta machine, roll out pasta. Lay out 2 pasta sheets, cut to 12-in. by 6-in. Pipe 1 Tbsp. filling into 2 in. of space, 3 across, 6 down. Brush second pasta sheet with egg wash; carefully lay over bottom sheet. Cut into squares with pizza wheel. Repeat with remaining pasta sheets. 4. Prepare sauce: Bake oranges in 350F oven until skins begin to color, 40 minutes; cool. Juice in juicer; set aside. 5. Sweat fennel and celery in skillet. Add fresh orange juice; boil to reduce by half. Add roasted orange juice; heat to boil. Add garlic puree. Meanwhile, boil balsamic vinegar in non-reactive saucepan until thick and reduced by more than half. Strain orange sauce. Finish with sage, orange peel and balsamic reduction. Add chicken stock to modify taste. 6. Cook raviolis in boiling, salted water about 4 minutes. Per serving, plate 6 raviolis, top with sauce. Yield : 4 dozen raviolis Formatted in MasterCook by Art Guyer. Contributed to the FareShare Gazette by Art; 4 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 11g Fat (27.0% calories from fat); 12g Protein; 54g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 451mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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