Text 5940, 78 rader
Skriven 2013-10-20 22:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: quite perfect 341
=========================
 ML> It's a win-win concept. The diner is better amused, the
 ML> restaurateur can charge 1/2 prices for 1/3 portions.
 RH> And those of us with smaller appetites don't have lots of left overs
 RH> to take home. OTOH, those with bigger appetites probably aren't as
 RH> satisfied.
 ML> Those with bigger appetites can order main dishes. Win-win-win.

I have always very much been the proponent of user-controlled
meal and portion size.

 RH> starter helps fill me up. Most of the time I end up taking half or
 RH> more of the entree home for another meal or two. Even at home, a salad
 RH> before (or with) our home made 10" (give or take) thin crust pizza
 RH> means I'll only eat a slice or 2 before filling up.

Sounds fine, though even with my diminished stomachic and
perhaps other capacity I don't see myself being that easily
satisfied.
 
 ML>       Title: Veal Rolls In The Hungarian Way
 RH> Looks good but who's got the money for veal? Our pennies are getting
 RH> pinched tighter and tighter these days.

Funny thing being that veal used not to be that luxurious
an item, back when local seasonal fare was the rule and
farms were more self-contained.

There are all sorts of decent substitutes for veal, the
best in my estimation being pork leg, which is no longer
unwelcome in your home, as I understand. Turkey also works
fine, other meats variably well. On the Internet recently I
saw a dish made of shrimp cutlets, where the little critters
were whole, glued together with something or another.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Veal Cutlets Parmesan
 Categories: Veal, Italian
   Servings: 6

      1 lb Veal cutlet
    1/4 c  Bread crumbs
      2 tb Water
    1/2    Beaten egg
      2 tb Water
    1/4 c  Oil
      3 tb Grated Parmesan salt and
           -pepper
    1/2    Mozzarella cheese sliced
           -thin
           Sauce:
      2    Onions sliced thin
      4 tb Oil
      1    Clove garlic, minced
    1/2 ts Sugar
      1 ts Sweet basil
           Salt and pepper
  2 1/2 c  Canned tomatoes

  Hint: Veal is very expensive. Instead, take partially frozen turkey breast
  and slice to 1/4 inch slices. As long as the turkey is coated on all sides
  with sauce, you won't be able to tell it from veal!

  Cut veal into serving sized pieces. Mix Parmesan cheese and bread crumbs.
  Mix beaten egg with water.  Dip meat into egg, then into bread crumb
  mixture Cook meat in hot oil until golden brown on both sides. coat cutlets
  with sauce on both sides and in pan. Lay thin slices of Parmesan on top and
  pour the rest of the sauce evenly over top. Bake at 325 for 25 minutes.

  Sauce Cook the sliced onion and garlic in oil for 5 minutes. Add tomatoes,
  and basil. Simmer for 15 minutes. Add salt and a dash of pepper to taste,
  sugar; Stir. Source unknown

MMMMM

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