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EXCELLENT ITALIAN RECIPES 3

 ITALY'S HERO SANDWICH

(4 Servings)

12 sweet Italian sausages

1/4 cup water

2 medium onions

2 tbsp. olive/salad oil

4  5" long hard rolls

5 green or red peppers

In skillet, place sausages, add water. Cover, simmer 5 minutes.

Remove cover and cook 15 minutes or until browned, turning

occasionally.

Cut onions into thin slices, peppers into 1/2" strips. In hot

oil saute onions until limp. Add peppers and cook over medium

heat until peppers are tender, about 10 minutes. Add cooked

sausage.

Split rolls in half lengthwise. Layer bottom of each roll with

onions and pepper and 3 sausages. Spread top of roll with mayo,

butter or ketchup.

VEAL ROLLS

(4 servings)

4 veal cutlets

1/2 tsp. paprika

2 tsp. mustard

1 sweet dill pickle

1/2 cup liver sausage

1/4 cup butter

2/3 cup plain yogurt

1/2 tsp. salt

1/2 tsp. white pepper

Pound veal until very thin, dust with paprika, spread with

mustard.

Cut pickle lengthwise, in four. Spread liver sausage on veal and

place a piece of pickle on each. Roll slices up and secure with

toothpick.

Melt butter in skillet and brown the rolls on each side. Add

yogurt and season with salt and pepper. Cover, cook over low

heat 20 minutes.

Remove toothpicks; arrange on serving dish, spoon over the sauce

and serve with rice.

VEAL AND FRUIT RAGOUT

(4 servings)

1-1/2 lb. veal

2 tbsp. butter

3/4 cup water

3 tbsp. flour

8 oz. green grapes

1 dessert apple

1 ripe pear

1/2 tsp. salt

1/2 tsp. paprika pepper

3 tbsp. cream

Remove any fat from meat and cut into chunks. Melt butter, add

veal and fry until brown on all sides. Add 1/2 cup water, cover,

simmer 40 minutes, until veal is tender.

Mix flour with remaining water to form smooth paste. Stir into

veal and cook another 5 minutes.

Peel grapes, halve and remove seeds. Peel and quarter apple and

pear. Remove cores and dice.

Stir in salt, paprika and cream into veal mixture, then fold in

fruit. Heat 2 - 3  minutes. Serve hot.

ROAST VEAL

(4 servings)

2 lb. veal roast

1 tsp. salt

1/2 tsp. white pepper

2 tsp. paprika

2 carrots

2 tomatoes

2 onions

5 tbsp. oil

7 tbsp. white wine

6 tbsp. whipping cream

parsley

Preheat oven to 400 degrees. Trim meat, rub all over with salt,

pepper, paprika. Place meat in roasting pan.

Peel and chop carrots, onions, tomatoes and place with meat.

Pour over the oil and wine and roast in oven 1 - 1-1/2 hours.

Transfer to serving dish and keep warm.

Either blend vegetables and cooking liquid in blender or rub

through strainer. Reheat, check seasoning and stir in cream.

Pour around the meat and serve garnished with parsley.

** Cooked spinach topped with cheese and browned in broiler

would make a good side vegetable.

VEAL CHOPS WITH KIDNEY SAUCE

(4 servings)

4 veal loin chops

1/2 tsp. onion salt

1-1/2 tsp. salt

1/2 tsp. white pepper

1 tsp. mustard

1 calf kidney

3 tbsp. oil

4 eggs

3 tbsp. chopped parsley

1 tbsp. chervil

1/4 cup butter

5 tbsp. brandy

Trim chips. Season with onion salt, 1/2 tsp. salt and the

pepper; spread on mustard. Heat oil in skillet and fry chops

over medium heat 3-5 minutes on each side; remove and keep warm.

Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the

herbs. In saucepan, melt butter and cook eggs until slightly

scrambled. Keep warm.

Slice the kidney and cook in pan used for the chops for 30

seconds. Sprinkle with remaining salt.

Stir in brandy. Arrange chops on dish, spoon on eggs and kidney

on top.

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