Posts by Gail South
Veal Patties Cordon Bleu Serves 6
Combine veal and dip mix in bowl. Mix lightly. Divide into 12 mounds. Pat out each to 4×3 rectangle on wax paper. Top each of 6 rectangles w a piece of cheese, then a piece of ham, folding if necessary. Cover each w remaining rectangles and press to seal. Beat eggs lightly in a pie…
Read MoreHungarian Goulash Serves 6
Sauté onion and garlic in 4T butter. Remove. Brown veal, adding 2T more butter. Stir in paprika, flour, thyme, bay leaf, salt and pepper. Add onions and tomatoes. cover and simmer 1 hr. Just before serving, blend one half tomato mixture into sour cream and stir back into pan. Serve over noodles and garnish w…
Read MoreCotoletta di Vitello alle Manforle Serves 4
To prepare puree, place pears in saucepan and add just enough water to cover. Add salt and pepper. Bring to a boil over high heat and cook just until the pears are easily pierced w a knife (7-10 min). Remove w slotted spoon, cut into quarters and core, then cube. Transfer to a food processor…
Read MoreTongue Serves 6
Rinse tongue well w cold water and place in deep 6- to 8-qt pot. Add cold water to cover by 3″, then add remaining ingredients. Cover and bring to boil. Simmer, partially covered until fork-tender, 2.5-3 hours. Transfer to cutting board (reserve 1.5 c liquid for sauce) ,and, when cool enough to handle, peel off…
Read MoreSweetbreads & Mushrooms Serves 6
Plunge sweetbreads into cold water and let stand 30 min. Drain and cover w boiling water. Add a little salt and the lemon juice. Boil, cover and simmer about 20 min. Drain and cover w cold water. Remove membrane and tubes and cut sweetbreads into 1/2″ pieces. Saut� mushrooms in butter 2-3 min. Remove mushrooms…
Read MoreMother Goose Serves 4
In paper or plastic bag, mix seasonings. Add liver pieces and shake to coat. Grease a 1.5 qt casserole and put in layers of meat, apples, onion and potato, sprinkling final layer of potato w seasoned salt. Dissolve bullion cube in 1 c boiling water and pour over top. Cover and bake at 350 for…
Read MoreLiver, Swiss Serves 4
Heat butter in large skillet; add onion; cook until soft but not brown. Cut liver into julienne strips; add to skillet; brown, turning often. Drain mushrooms; reserve liquid. Add mushrooms to meat; brown lightly. Add salt, sugar, tarragon, pepper, nutmeg, celery, reserved liquid, wine and parsley. Cook, covered, 5 min. Blend flour to smooth paste…
Read MorePeach/Plum Leather
(Note: fruit may be overripe to make leathers) Blanch peaches in boiling water 1 minute; rinse w cold water and slip off skins. Thinly slice fruit, discarding pits and keeping each fruit separate. You need 2.5 c of each. In large saucepan, stirring constantly, slowly bring plums and honey to a boil; add peaches and,…
Read MoreJerky Marinade for Beef & Game
Mix all ingredients. Marinate meat 12-24 hours, mixing occasionally. Teriyaki Marinade 1 bottle (Kikkoman brand)Sugar 0.5 cWine, Red 1 cWater 0.5 cPepper 0.5 cOnion Powder 1 tspGarlic Powder 1 tspHot Sauce 1 tspBourbon 2 ozOnion 1 medium, diced
Read MoreHot Choco-Mallow Mix
Mix all ingredients together. To serve, combine 1/4 c mix and 6 oz boiling water. Milk 4 c instant nonfat dryCreamer 1 c dry non-dairySugar 0.75 cCocoa 0.75 cMarshmallows 1 c miniature
Read More