Archive for February, 2008

Ingredients

• 1 lb. veal cutlets (cut about 1/2 inch thick)
• 1/2 cup flour
• 1/2 tsp. salt
• 1/2 tsp. black or red pepper
• 1 clover garlic, chopped
• 1/2 cup olive oil
• 2 cups tomatoes (canned)
• 1/2 tsp. chopped parsley
• 1/2 tsp. oregano

Directions

• Wipe veal with clean damp cloth and flatten. Cut into 1 inch pieces.
• Combine flour, salt and pepper and then coat veal with this mixture.
• Heat garlic and oil in large skillet with tight fitting cover until garlic is lightly browned.
• Add veal and slowly brown both sides.
• While veal is browning, combine tomatoes, salt chopped parsley, oregano, and pepper.
• Slowly add this mixture to the browned veal.
• Cover skillet and simmer about 25 minutes or until veal is tender.

Gloria

Ingredients

• 2 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup margarine or butter
• 1 1/2 cups sugar
• 1 egg
• 1 tsp. Vanilla
• 1/2 tsp. almond extract
• 5 drops red food coloring
• 1/2 cup finely chopped walnuts
• 1 oz. Unsweetened chocolate, melted and cooled to room temperature.

Directions

• In a small bowl, stir together flour, baking powder and salt and set aside.
• In medium mixing bowl, beat margarine, or butter with electric mixer on medium speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg and vanilla; beat until just combined.
• Slowly add the flour mixture, beating on medium speed for 3 minutes.
• Line a 9 X 5 X 3 loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.
• Divide the dough into 3 portions.
• To one portion stir in almond extract and red food coloring, pat into bottom of pan.
• To another third of dough, stir in chopped nuts; pat evenly over pink dough in the pan.
• To the remaining dough, stir in melted chocolate, pat evenly onto the nut dough.
• Cover and let chill at least 4 hours or until the dough is firm enough to slice.
• Lift the wax paper to remove the chilled dough from the pan.
• Cut the dough in half, length wise, then slice each half cross wise into 1/4 inch thick slices.
• Arrange slices about 1 inch apart on an ungreased cookie sheet.
• Bake in over at 350 for 10-12 minutes or until edges are firm and light brown.
• Cool on cookie sheet for 1 min, then transfer cookies to wire rack to cool.
• Makes 72 to 84 cookies.

Deb

Ingredients

• 30 oz can whole tomatoes
• 6 oz can of tomato paste
• 1 1/2 cups of water
• 1/2 tsp. salt
• 1/2 tsp. sugar (or baking soda)
• 2 cloves garlic
• 1/2 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. parsley

Directions

• Add tomato paste, water, salt, sugar, and garlic into blender.
• Crush spices in hands as you add to blender.
• Blend ingredients and add to mix large saucepan.
• Mix tomatoes in blender and stir in with ingredients in saucepan.
• Simmer on medium heat for 30 minutes.

Options

Add chopped peppers or onions
Scramble some ground beef, or put in some meatballs if you’d like meat

Rita