Category Archives: Main Courses

OSSO BUCCO MILANESE

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  • 4 T. butter

  • 1 ½ cup chopped onions

  • ½ cup finely chopped carrots

  • ½ cup finely chopped celery

  • 1 clove garlic minced

  • 6-7 pounds veal shanks

  • 1 ½ t. salt

  • ½ t. pepper

  • ¼ cup flour

  • ½ cup olive oil, divided

  • 1 cup dry white wine   

  • ¼ cup beef or chicken stock

  • ½ t. dried basil

  • ½ t. dried thyme

  • 3 cups canned tomatoes, drained, coarsely chopped

  • 6 springs of parsley

  • 2 bay leaves

In a heavy shallow casserole melt butter.  Add onions, carrots, celery and garlic.  Cook medium heat 10-12 minutes stirring occasionally.  Remove from heat.  Sprinkle veal with salt and pepper. Dust with flour (I shake in a plastic bag).  Heat 6 T. olive oil in heavy skillet.  Add veal pieces to brown.  Add more oil if
needed.  Place browned pieces over vegetables in casserole.  Drain all but
small amount of fat from skillet.  Add wine.  Boil briskly over high heat until
reduced to ½ cup.  Stir in stock, spices, tomatoes, parsley and bay leaves.  Bring
mixture to boil.  Pour over veal.  Veal should be half submerged in liquid.  Add more stock if needed.  Bake 60-75 minutes basting occasionally.

VEAL MARENGO

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¼ cup olive oil

2 ½ # lean boneless veal cut in small bite sized pieces

1 medium onion chopped

1 cup white vermouth

1 cup beef broth

1   16 oz can Italian plum tomatoes drained

1 clove garlic minced

Salt and pepper

1 small bay leaf

Pinch of thyme

¼ cup butter

½ # pearl onions peeled

½ # mushrooms

1 T. flour

¼ cup cold water

Heat oil, brown veal. Remove veal and sauté onion.
Return veal to pan.  Add next 7 ngredients and bring to boil.  Cover and
simmer for 45 minutes.  Heat butter in a killet.  Brown onions and
mushrooms.  Add to mean mix and simmer 15 inutes more.  Stir together flour and water until smooth and stir into boiling mixture.  Cool until thick.  Pour sauce over meat and serve.

NEOPOLITAN LEG OF VEAL

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Rub a leg of veal with cut garlic.  Insert garlic in slits in the veal.  Sprinkle the surface with:

  • 1 t. oregano

  • 2 t. salt

  • ½ t. pepper

  • 1 t. parsley

  • 2 T. grated Romano cheese

Drizzle ¼ cup melted butter and 1 cup of crushed tomatoes over veal.
Roast at 300 degrees for 35 minutes per pound.  Baste often – even drizzle with more melted butter.  Keep adding hot water or stock to drippings to keep them from sticking.

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

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  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.

TUNA (OR WHATEVER) TETRAZZINI

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  • 6 T. chopped onion

  • 2 T. olive oil

  • 2 cans cream of mushroom soup

  • 1 ½ cups water

  • 1 cup grated parmesan cheese

  • 2  7 oz cans tuna drained

  • 2/3 cups sliced pitted ripe olives

  • 2 T. chopped parsley

  • 2 t. lemon juice

  • Pinch of thyme, marjoram

  • ½ # spaghetti

Sauté onion in oil until golden and tender. Add soup mixed with water and ¼ cup of cheese.  Break tuna into bite-sized pieces and add to sauce along with olives.  Mix gently and heat thoroughly.  Sprinkle with herbs and  lemon juice.  Cook spaghetti.  Drain well. Mix with the sauce and put into a greased 3 quart casserole.  Top with remaining cheese and heat until broiler until dish is hot, bubbling and golden brown.

TEX MEX DIP

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  • 1 can Frito Bean Dip

  • 2 small or 1 large avocados

  • 1 package of Taco seasoning

  • 1 cup sour cream

  • 1-2 tomatoes chopped

  • ¾ cup chopped olives (black/green or both)

  • ¾ cup chopped green pepper

  • ½ cup chopped onion

  • 1 ½ cups cheddar or Monterey jack cheese shredded

In a 10” Pyrex pie dish or circular casserole, layer bean dip, mashed avocado (mixed with a little lemon juice), mixture of Taco seasoning and sour cream, chopped vegetables.
Top with shredded cheese and serve with Taco chips.

TACOS IN THE SHELL

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  • 3 T. salad oil

  • 1 large onion finely chopped

  • 4 cloves garlic minced

  • 1 small green pepper finely chopped

  • 2 # ground chuck

  • 1 t. salt

  • ½ t. pepper

  • 1 T. Chile powder

  • 1 t. oregano

  • 1  6 oz can tomato paste

  • ½ T. brown sugar

  • 3 T. vinegar

  • 1 T. prepared mustard

  • 1 ½ cups water

  • 24 Taco shells

Heat oil in heavy skillet.  Add onion, garlic, and green pepper.  Sauté until onion is brown.  Brown beef in skillet.  Add rest of ingredients and simmer until hot.  Serve in Taco shells.

SWORDFISH STEAK

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  • Eight 6 ounce swordfish steaks

  • ¼ cup lemon juice

  • 5 T. Dijon mustard

  • ½ stick soft butter

Brush steaks with lemon juice.  Spread steaks on one side with mixture of
mustard and butter.  Grill steaks over hot coals, butter side up for 20 minutes.
Serve with sauce:

  • 6 T. melted butter

  • 3 T. fresh lemon juice

  • 2 T. Dijon mustard