Cordon Bleu

Cordon Bleu with Mushroom

Ingredients:

• 8 thin slices ham
• 8 veal cutlets, pounded thin
• 2 tablespoons grated cheese
• 2 tablespoons grated Asiago cheese
• 2 tablespoon seasoned flour
• 1 egg, beaten
• 1 cup seasoned bread crumbs
• 3 tablespoons butter
• 1/4 cup chopped scallions
• 2 cloves garlic, pressed
• 1 1/2 cups sliced fresh mushrooms
• 1/4 teaspoon cracked black pepper
• 1/2 cup milk
• 1 use mushroom soup recipe or condensed cream of mushroom soup
• 2 tablespoons Marsala
• 2 tablespoon chopped fresh parsley

Method:

1. Place 2 slices ham on each of 4 veal cutlets.

2. Sprinkle generously with grated cheeses; top with remaining veal, then press edges together tightly to seal.

3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until golden, turning once.

5. Remove cutlets from pan and keep warm.

6. Add scallions and garlic to skillet; saute until tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once.

8. Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often.

9. Remove soup from heat; stir in Marsala.

10. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.

Fried Tomatoes

Ingredients and method:

• Cut 5 large firm ripe tomatoes into slices.
• Dredge in bread crumbs.
• Fry in hot oilve oil browning well on both sides.
• Remove to hot platter.
• Sprinkle top with oregano, salt and pepper to taste

Basic Original Meat Balls

Basic Meat Balls

Ingredients and method:

• 1 lb. Ground beef 10 - 15 % fat
• 1 egg 1 roll
• 4 tablespoon milk
• 2 minced cloves of garlic
• oil for fr ting
• salt and pepper
• With the soaked roll in milk, mix with the remaining ingredients, meat, garlic and egg. Form into small balls and sate in hot oil in the frying pan. Serve with rice, pasta, red beans and marenara sauce.

Potato Soup

Ingredients and method:

• 4 cups chicken broth
• l lb. potatoes
• 1/4 stick of leek
• 1/2 st؛ck of celery
• 1 carrot
• 2 oz. diced bacon
• 2 tablespoon. diced onions
• salt and pepper to seasoning
• Sautee the onion and bacon till golden. in sepatate casserole boil the peeled and quartered potatoes and the cleaned vegetables in the chicken broth until tender. Allow mixture to cool slightly and fill into the blender.. mix to a smooth paste , season then add the diced bacon and golden brown.

Corn Pudding

Ingredients and method:

• 2 cups grated fresg corn
• 2 well beaten-eggs youlks,
• 1/4 cup milk stir in with the eggs youlks.
• salt and pepper to taste
• Beat egg whites until fluffy. Fold in. Turn into greased 1 qt. baking dish. Set baking dish in pan of boiling water, and bake 30 minutes at 350°.

Beets and Apple Casserole

Beets Apple Casserole

Ingredients and method:

• Mix thoroughly 6 finely grated raw potaoes.
• 1 teaspoon salt,
• 1/4 cup flour.
• 1/4 cup grated parmesan cheese
• Drop mixture by tablespoons into hot greased skillet. Brown on one side. Turn. Brown on other side, sprikle cheese on top.

Potato Pancakes

Ingredients and method:

• Mix thoroughly 6 finely grated raw potaoes.
• 1 teaspoon salt,
• 1/4 cup flour.
• 1/4 cup grated parmesan cheese
• Drop mixture by tablespoons into hot greased skillet. Brown on one side. Turn. Brown on other side, sprikle cheese on top.