Try These Recipes Quick Cooking Tips
Hate cooking cabbage? Put a heel of bread on top of the cabbage and voila, you won't have any unpleasant odor! Same goes for broccoli and brussels sprouts. (Chris and Tim will definitely appreciate that little tip.)! Chris says you can eliminate odor by placing a walnut in the water when you cook.
 
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Below are Joan's fond family favourites from her cookbook
Meats

Veal Corden Blue

Total cooking time: see below
SERVES: 4
8 SM. VEAL CUTLETS
1/2 CUP SEASONED FLOUR
3 TBS. BUTTER
1/4 CUP MARSALA OR WHITE WINE
8 SLICES GRUYERE
8 SLICES PROSCIUTTO
SALT AND PEPPER
  1. Dredge veal with flour: shake off excess.
  2. Heat butter in large frying pan. When hot, add veal and cook 2-3 minutes each side over medium heat.
  3. Season well when cooking second side.
  4. When all cutlets have been cooked, transfer to a serving platter and set aside. There must be enough space for them to lie flat.
  5. Add wine to pan and cook 2 minutes over high heat.
  6. Pour reduced wine over veal.
  7. Layer cutlets with prosciutto and cheese. Season well.
  8. Broil 2-3 minutes in oven or until cheese melts.
  9. Serve immediately with potato puffs and carrots a l'orange.
  10. These can also be done like individual wrapped-in-veal sandwiches and cooked separately in frying pan.
by Joan
McGuigan Pepin Real Estate
Français
PHONE: 514-937-8383
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