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* 3 cups hot cooked rice |
* 3 cups hot cooked rice |
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* 3 tablespoons water |
* 3 tablespoons water |
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− | * 3 cups hot cooked rice |
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− | * 1 teaspoon oregano |
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− | * 1 teaspoon prepared horseradish |
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− | * 1/4 teaspoon ground black pepper |
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− | * 1 pound peeled and deveined shrimp |
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− | * 3 cups hot cooked rice |
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− | * grated Parmesan cheese (optional) |
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− | * 1/2 teaspoon salt |
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− | * 1/8 teaspoon ground white pepper |
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− | * 1/4 teaspoon ground nutmeg |
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− | * 1 cup shredded Swiss cheese, divided |
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− | * 1/4 cup dry white wine |
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− | * 1/4 teaspoon ground white pepper |
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===Directions=== |
===Directions=== |
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− | Saute veal in butter in large skillet 2 to 3 minutes on each side over high heat. Remove veal; season with salt and pepper; keep warm. Pour off fat. |
+ | #Saute veal in butter in large skillet 2 to 3 minutes on each side over high heat. Remove veal; season with salt and pepper; keep warm. Pour off fat. |
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+ | #Serve sauce over veal and fluffy rice. Garnish with lemon slices and watercress, if desired. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:36, 7 May 2006
Description
Makes 6 servings.
Ingredients
- 12 thin veal cutlets (about 1 pound)
- salt and ground black pepper
- 3 tablespoons butter or margarine
- 1 16-1/2-ounce can pitted dark sweet cherries (drain; reserve syrup)
- 1/4 cup Madeira wine
- chicken broth
- 1 1/2 tablespoons cornstarch
- 3 cups hot cooked rice
- 3 tablespoons water
Directions
- Saute veal in butter in large skillet 2 to 3 minutes on each side over high heat. Remove veal; season with salt and pepper; keep warm. Pour off fat.
- Combine reserved syrup, wine and broth to equal 1-3/4 cups. Add to skillet; simmer 5 to 10 minutes.
- Blend cornstarch with water; add to sauce. Cook, stirring, until clear and thickened. Stir in cherries.
- Serve sauce over veal and fluffy rice. Garnish with lemon slices and watercress, if desired.