DINNER

 

 

 

 

WITH MUSHROOMS

 

 

 

 

 

 

Makes

4 Servings

 

 

 

 

 

 

cup

butter

or margarine

1

tsp.

salt

 

 

 

4

veal chops,

about

inches thick

 

tsp.

freshly

ground pepper

 

pound mushrooms, sliced

1

can (1 O-l

 

ounces)

2

Tbsp.

lemon

juice

 

 

condensed

beef

bouillon

 

cup

sliced

onion

 

 

cup

dry

white

wine

1

small

clove

garlic,

crushed

1

tsp.

snipped

fresh tarragon leaves

 

cup flour

 

 

1

tsp.

snipped

chives

1)Preheat Electric Skillet to 350°F. Melt butter in Skillet. Brown chops lightly on both sides. Remove chops and set aside.

2)Sprinkle mushroom slices with lemon juice. Place in Electric Skillet with onion and garlic. Cook, stirring until golden, about 5 minutes. Remove mushrooms and onions, and reserve.

3)Stir flour, salt and pepper into drippings in skillet. Gradually stir in bouillon and wine. Add tarragon and chives. Bring to a boil, stirring constantly. Reduce heat to Simmer.

4)Add chops and mushrooms. Cover and simmer 30 minutes or until chops are tender.

 

 

 

 

 

VEAL

 

 

 

 

 

 

 

 

 

 

Makes 4

Servings

 

 

 

8

very

thin

veal

cutlets

 

Flour

 

 

 

4

thin

slices

of

Swiss

cheese

2

Tbsp.

butter or

margarine

4

thin

slices

Prosciutto

 

3

Tbsp.

olive

oil

 

Salt

 

 

 

 

 

cup

dry

white

wine

Freshly

ground

black

pepper

 

cup

chicken

bouillon

1)Place veal slices between 2 pieces of aluminum foil. Pound until very thin with the flat side of a cleaver.

2)Place a slice of cheese and a of prosciutto on 4 pieces of veal. Top with remaining 4 slices of veal. Press edges of veal together to seal, or fasten securely with toothpicks.

3)Season with salt and pepper. Dip in flour and shake off excess.

4) Preheat Electric Skillet to 380°F Melt butter and oil in hot skillet. Add veal and cook 2 or more at a time, turning gently until well browned on both sides.

5)Remove veal to a serving platter. Discard most of fat from skillet, leaving a thin film on the bottom. Pour in wine and bouillon and bring to a boil, stirring up any browned bits of veal on bottom.

6)Return veal to skillet. Reduce heat to Simmer, Cover and cook about 20 minutes or until veal is tender. Turn veal over once during cooking period. Removeveal to a serving platter and pour sauce over the top.