Hairspray on thread to thread a needle easily!
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!
Reggie's Freezer-Friendly Holiday Menus
- Colorful Mixed Vegetables
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- Filet of Sole a la Gillies
- Jean's Ham Loaf
- Old Fashioned Mince and Onions
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- Pepper Steak Marinade
- Shepherd's Pie
- Veal Corden Blue
Pastas
Soups, sauces
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
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
- Dredge veal with flour: shake off excess.
- Heat butter in large frying pan. When hot, add veal and cook 2-3 minutes each side over medium heat.
- Season well when cooking second side.
- When all cutlets have been cooked, transfer to a serving platter and set aside. There must be enough space for them to lie flat.
- Add wine to pan and cook 2 minutes over high heat.
- Pour reduced wine over veal.
- Layer cutlets with prosciutto and cheese. Season well.
- Broil 2-3 minutes in oven or until cheese melts.
- Serve immediately with potato puffs and carrots a l'orange.
- These can also be done like individual wrapped-in-veal sandwiches and cooked separately in frying pan.
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ROYAL LEPAGE HÉRITAGE REAL ESTATE AGENCY
INDEPENDENTLY OWNED AND OPERATED
INDEPENDENTLY OWNED AND OPERATED
