| R E C I P E S |
| 1-1/2 cups mushrooms, sliced 1/4 cup green onions, sliced 4 tsp. margarine or butter 1/2lb. Veal 1/8 tsp. salt 1/8 tsp. pepper 1/3 cup marsala wine or dry sherry 1 Tbs. snipped parsley |
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| 1. In 12� skillet cook mushrooms and onions in 2 Tbs. margarine or butter for 5 minutes. Remove from heat and set aside. 2. Cut veal into serving-size pieces, place between clear plastic and pound lightly to about 1/8� thickness. 3. Sprinkle meat with salt and pepper, dredge with flour. Brown veal in 2 Tbs. margarine or butter (about one minute per side) and transfer to a warm dish. |
| Veal Scallopini with Marsala |
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| 4. Add marsala or sherry to skillet, bring to a boil, and boil gently, uncovered while scraping skillet to loosen browned bits. Return mushroom mixture, add parsley, and heat through. 5. Spoon over meat and serve immediately. Serves two. |