2 ea Red Beets; Bunches

MARINADE
2 T ;Water
1/4 c Vinegar
2 T Caraway Seeds
1 t Sugar
2 T Onion; Minced
1 t Horseradish
1/4 t Cloves; Ground
1/2 t Salt
1/4 t Pepper
5 T Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and
slice. Prepare marinade dressing by combining remaining ingredients.
Pour over beets and let stand for several hours before serving. Stir
beets occasionally.

1 lb Green Beans; Fresh *
Boiling Salted Water
1/4 c Stock; **
3 T Vinegar
3 T Vegetable Oil
2 ea Onions; Med., Thinly Sliced
1/2 t Dried Dill seed
1 t Sugar

* Green beans should be sliced lengthwise (French Cut).
** Stock is the water that the green beans were cooked in. (Not regular
stock.)

Cook beans in boiling salted water until just tender. Reserve 1/4 cup of
the cooking liquid and drain off the rest. Prepare sauce by combining
vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir
until blended. Pour mixture over beans; marinate several hours before
serving.

5 ea Tomatoes; Med., Chopped
1 T Sugar
1 t Salt
1 t Basil; Dried
1/4 t Thyme; Dried
1/4 t Pepper; Freshly Ground
1/2 c Vegetable Oil
6 T Vinegar
1 T Worcestershire Sauce
1 ea Onion; Large, Diced

Blend all ingredients together and chill for 1 hour before serving. Serve
on lettuce leaves.

1/2 t Salt; Or To Taste
1/4 t Pepper; Or To Taste
1/4 t Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 T Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.

Sprinkle salt, pepper, and paprika over the veal slices. Sauté in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

1 lb Veal; Sliced Thin
1/2 t Salt
1/4 t Pepper
3 T Vegetable Oil
4 ea Apples; Med. Peel And Slice
1/2 c Evaporated Milk
8 oz Yogurt; Small Container

Rub veal steaks with salt and pepper. Heat oil and cook veal slices about
2 minutes on each side. Place veal in an ovenproof casserole. Add cored,
sliced apples. Blend evaporated milk and yogurt together. Spread over
apples. Place in a preheated 325 degree F. oven; cook just until bubbly,
about 20 to 30 minutes.

1 lb Veal Cutlets; Sliced Thin
1/2 t Salt
1/4 t Pepper
3/4 t Curry Powder
3 T Vegetable Oil
2 ea Onions; Diced
2 T Evaporated Milk
2 T Tomato Paste
1 ea Lemon; Juiced
10 ea Parsley Sprigs; Chopped
2 T Cognac Or Brandy

Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown
veal slices on both sides. Remove meat and reserve. Add onions; sauté
until softened. Add evaporated milk and tomato paste. Cook until bubbly.
Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return
veal slices to the sauce. Add the cognac or brandy; heat through. Serve
on preheated platter.

4 ea Veal Cutlets; Lean *
1 T Vegetable Oil
1/2 t Salt
1/8 t Pepper; White
1/4 c Red Wine
2 T Evaporated Milk
16 oz Cherries; Tart, Canned, Drain

GARNISH
1 x Parsley

* Veal cutlets should weigh about 6 oz each.

Pat cutlets dry with paper towels. Heat oil in fry pan and brown cutlets
on each side approximately 3 minutes. Season with salt and pepper.
Remove cutlets from pan and keep them warm. Blend wine and evaporated
milk in a pan and simmer for 3 minutes. Add cherries; heat through and
adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil.
Arrange cutlets on preheated platter, pouring cherry sauce around them.
Garnish with parsley.

24 oz Veal Cutlets (4 @ 6oz each)
2 T Lemon Juice
1/2 t Salt
1/8 t Pepper
1/2 t Paprika
1 T Vegetable Oil
2 oz Capers; Drained(1/2 Sm. Jar)
1/4 c White Wine; Dry
1 ea Bay Leaf
3 T Evaporated Milk

GARNISH
1 Pickled Beet; Sliced
4 ea Lettuce Leaves

Sprinkle cutlets with lemon juice and season with salt, pepper and
paprika. Heat oil in a fry pan and fry cutlets for 3 minutes on the first
side. Turn cutlets over and add drained capers to pan. Fry again for 3
minutes; remove cutlets and arrange on a preheated platter. Pour wine into
pan, scraping loose any brown particles from bottom of fry pan. Add bay
leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk
and adjust seasonings. Pour over cutlets. Cut beets into strips and
arrange on lettuce leaves as a garnish.

6 ea Pork Chops
1 ea Garlic Clove; Minced
1 t Caraway Seeds; Crushed
2 t Hungarian Paprika; Mild *
1/2 t Salt
1 x Pepper; As Desired
1 c White Wine; Dry
1 c Sour Cream (Optional)

* Use only Hungarian mild Paprika. It is available at most larger stores
and at specialty shops.

Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the
marinade in a preheated 325 degree F. oven for 1 hour or until tender.
Add more wine if necessary. Stir sour cream into pan juices and heat
through but DO NOT boil. Serve chops with sour-cream gravy and buttered
noodles or dumplings.

4 ea Pork Chops
1/2 t Salt
1/4 t Pepper
1 1/2 T Unbleached Flour
1 1/2 T Vegetable Oil
4 ea Onions; Small (2 med) *
1/2 c Beer
1/2 c Beef Broth; Hot
1 t Cornstarch

* Onions are to be thinly sliced.

Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy fry pan. Add pork chops; fry for 3 minutes on each side. Add
onions; cook for another 5 minutes, turning chops once. Pour in beer and
beef broth; cover and simmer 15 minutes. Remove pork shops to a
preheated platter. Season sauce to taste. Blend cornstarch with a small
amount of cold water. Stir into sauce and cook until thick and bubbly.
Pour over pork chops. Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly. Pour over pork chops.
Serve with brussel sprouts and boiled potatoes.