DISCOVER YOUR DRIVE
,
AT .
2 T. dried parsley flakes
1 cup dry red wine
1 can (about 15 oz.) diced tomatoes
1 can (about 15 oz.) tomato sauce
2 bay leaves
salt and pepper to taste
1/2 cup liquid non-dairy creamer
Heat half the oil in a large pot over
medium-high heat. Add the veal and
cook, stirring frequently, until just
cooked through. Remove the veal to a
plate and set aside.
Add the remaining oil to the pot.
Add the onions, celery, carrot, garlic
and thyme, bay leaf and parsley and
cook, stirring frequently, until the
vegetables are just beginning to
brown.
Add the veal back to the pot along
with the wine, tomatoes and tomato
sauce. Bring to a boil, reduce heat and
simmer, covered, for 1 hour, stirring
occasionally.
Season to taste with salt and pepper
and stir in the creamer. Keep warm
until ready to serve over fresh, hot
pasta. Makes 8 servings.
VEAL MILANESE
Milanese means made in the Milano
style. That means most any meat or
fowl can be served Milanese style or
dredged in a breadcrumb and parme-
san cheese mixture, and pan-fried.
Here we've eliminated the cheese. In
Italy, Milanese is often served with a
wedge of lemon and a fresh arugula
and chopped tomato salad. This is
also another version of wiener
schnitzel.
6 T. olive oil
4 very large veal cutlets (1- to 1 1/2
pounds total)
salt and pepper to taste
2 large eggs, beaten
3 cups fresh bread crumbs
4 lemon wedges
Preheat oven to 250F.
Heat half the oil in a large skillet
over medium-high heat. Pour the
breadcrumbs into a large shallow bowl
or plate. Dip one veal portion in the
beaten egg and then dredge in the
breadcrumbs. Repeat with another
cutlet.
Saute cutlets on each side until the
breadcrumbs are golden and the veal
is cooked through. Keep the cutlets
warm in the oven until they are all
cooked through. Serve immediately
with lemon wedges on the side.
AT OAKLAND UNIVERSITY
With 114 undergraduate degree programs and more than 80 graduate degree
and certificate programs available, Oakland University is a nationally recognized
university that provides a distinctive, high-quality, affordable education.
Experience the OU difference
• The Princeton Review named OU in its first edition of the Best Midwestern Colleges,
150 Great Schools to Consider
• Fewer than 35 students per undergraduate course
Achieve remarkable success
• 92 percent of OU grads are employed within six months of graduation
• Hands-on research opportunities
Capture the college spirit
• More than 100 student organizations, including Hillel, OU's Jewish student organization
• Division I Golden Grizzlies athletics
For more information, contact Julie Lichtenberg at (248) 370-2146.
Think Success.
Think Oakland University.
UNIVERSITY
With a double major in
anthropology and English,
Honors College student
Ava Haberkornhalm is vice president
of Hillel , and works toward creating a
,Jewish community and voice on campus.
LEARN MORE
Call: (248) 370-2146
Fax: (248) 370-4462
Web: www.oakland.edu
E-mail: ouinfo@oakland.edu
Rochester, MI 48309-4401
C4ce the icitpat
Cambio Jeans — Garfield & Marks — Renfrew
Andrew Mark Jackets — David Kahn Jeans
Equestrian — Drama — Three Dot — Beau Dawson
and Much, Much More!
Women's Sizes 2-14
* some exclusions
Good Until 11/06/04
COMPLAISANT
West Bloomfield Plaza • 6720 Orchard Lake Road • (next to Deli Unique)
248-855-6566
902870
❑
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2004
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