3B HOUSTON VOICE BLUE PACES I MARCH 3, 1995
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It Just Wasn't In the Stars
The Houston Voice apologizes for an inability to bring you the
Galaxy Gayzer in this week's issue due to circumstances beyond our
control. A last minute equipment malfunction - perhaps brought on by
the lunatic forces of the new moon on Wednesday - rendered us unable
to process the column. Again, we're sorry and the Gayzer will return in
its usual spot next week!
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RECIPES BY THE KUNTRY KSDD
It's hard to believe that Valentine's Day has been here and gone' Before we
know it this year will be over. Time needs to slow down.
I was a good Valentine and cooked dinner for my other half. I'm sure he
would have cooked for me, but since he worked in the city, by the time he arrived
home and prepared a meal, it would be too late to eat. This is the meal I prepaied
VEAL ROLLS WITH RICE PIEDMONT
Veal Rolls: Makes 8 servings
1/4 Cup snipped parsley
1-1/2 tsp. dried Rosemary, crushed
1 tsp minced garlic
8-4 oz veal scallopini or turkey steaks, poundi ;kness
4 oz very thinly sliced prosciutto or ham
2 tbsp olive oil
1/2 Cup dry Marsala or Dry Sherry
4 Cups sliced mushrooms
4 Cups hot cooked rice
2 Cups fresh or frozen peas, cooked
1/4 Cup butter or margarine, melted
Dash ground nutmeg
3/4 Cup grated parmesan cheese
To make the rolls: In a small bowl, combine the parsley, Rosemary,
garlic and pepper. Lay the veal scallopini or turkey steaks on a flat surface.
Sprinkle about 1-1/2 tsp. of the herb mixture on each scallopini or turkey steak
with the prosciutto or ham, dividing it equally.
Starting from a short side, roll up each veal scallopini or turkey steak.
Fasten each veal or turkey roll with a wooden toothpick.
In a large skillet, quickly cook half of the veal or turkey rolls in 1 tbsp
of the oil. lightly browning the rolls on all sides Remove the rolls to a plate as
they brown. Repeat with the remaining rolls and oil.
Remove the skillet from the heat, drain off any oil and carefully stir in
the Marsala or Sherry. Add the mushrooms and the meat rolls to the skillet and
simmer, covered, for 15 to 20 minutes or until the veal is lender or the turkey is
no longer pink, turning the rolls once during cooking. Remove the mi ■■
and mushrooms to a warm platter and remove the wooden picks.
Bring the pan juices to boiling and boil until the juices are slightly
thickened (or to the desired consistency). Spoon the juices over the meat rolls.
To make Rice Piedmont: In a large bowl, combine the rice, peas,
butter and nutmeg. Gently fold in the parmesan cheese being careful not to
overmix the rice. Serve with the veal or turkey rolls and juices
Instead of the rice. 1 fixed baked tomatoes and fresh asparagus.
UNTIL NEXT WE EAT!