Veal parmesan

[yuuago]

This one is from one of my grandmother's cookbooks. The book is The Italian Cookbook, published by the Culinary Arts Institute in Chicago. Publication date 1954.

The book gives two veal parmesan recipes – a base recipe with tomato sauce, and a modified "light" version. I made the light one, but I'll post both.

( Veal parmesan )

My modifications:

I was only working with 1/2 lb meat, so adjusted the amounts of the breadcrumb mixture etc. (1 egg, 1/4 cup breadcrumbs, eyeballed the rest.)

Omitted the MSG.

Overall it turned out pretty well, though I think next time I might hold off from adding the cheese to the breadcrumb mix, and only use it as a topper at the end.

Swedish Meatballs

[topaz119]

Swedish Meatballs
Or ( behind the cut )

I didn't use the brandy, but had no other substitutions. Next time, I think I'd make the sauce after I made the meatballs--it comes together very quickly. It's really yummy, too, so I might double the amount of sauce. Also, I didn't even get 3 dozen meatballs rather than the 4 this is supposed to yield, and I was using a 2T scoop.

Otherwise, very good! I served it with buttered egg noodles and some quickly sauteed green beans.