30 - Wednesday, February 3, 1999 — North Shore News north shore news (i? FOOD _ lorie counters Recipes for ca From page 28 example, twice as much as a year-old calf. Collagen, in simple terms, is animal gelatin and, once dissolved, protein. This is the reason why veal bones are great for basic stocks. In the “old days” gelatin was made trom veal bones. Today, most commer- cial gelatin is made trom pigskin. Veal is easy to digest and good for you.One ounce of veal, leg and shoulder mix, contains 5-6 g of protein, less than one g of fat, and 24 mg of cholesterol. When prepar- ing veal, do not aver coak, serve at Once, even a roast does not require the usual “resting period” once out of the oven. Ground veal has to be cooked well done, with no pink juices showing. The veal recipes this week contain less than 400 calories per serving. They are tasty and easy to prepare. Our thanks to the chefs at “Beef Information” for their sug- gestions and inspiration. _ Orange Ginger Sar Erv> 1 Ib, boneless veal steak cut into strips ; %c, orange juice concentrate 4c. low sodium soy sauce 2 medium garlic cloves minced fine ; 1 Thsp. fresh ginger grated 2 Tbsp. olive oil 4c. julienne cut onions Ke julienne cut green bell peppers Ke julienne cut red bell eppers. c, snow peas Method: Combine the orange juice, garlic, ginger and the soy sauce. Marinate the veal strips covered for about 2 hours in the refriger- ator. Pour Off, and discard the marinade. Preheat a wok ora large skillet to hot, add about half of the oil, {a non stick pan is ideal) and quickly stirfry the veal pieces for 3-4 < minutes. Remove from wok. Add the rest of the oil and the vegetables. Stirfry for 2-3 minutes. Add the veal and ’ ‘toss to heat. Present with fra- grant Thai rice or steamed noodles. Serves 4. Herbed Veal Burgers 1 Ib, medium ground veal 1. Tosp. freshly chopped thym 1 Thsp. balsamic vinegar tlic clove crushed © It‘and pepper to taste - % c. finely chopped black olives wel . . light mayonnaise 1 Tbsp. Jemon juice 1 small garlic clove crushed ‘1 tsp. freshly chopped pars- “te Method: In a small bowl mix together the sauce ingre- dients. Select a larger stainless steel bowl and mix together the burger components. Save the olives. Shape 4 equal size patties, They should not be too thick, for easier cooking. Pan fry or grill the patties until well done — no pink colour in the center — about 4-5 minutes on each side. Prepare “open-faced” ham- burgers using the sauces yeu prepared, and vour favourite garnishes: lettuce, sprouts, onions, peppers, tomatoes, on toasted buns. Makes + veal burgers. Serve them with coleslaw, or a hor potato salad. About 350 calories per serving. Veal Parmigiana 1 Ib, leg of veal sliced very thin, into cutlets 2 Tbsp. all-purpose flour, seasoned with salt and white pepper to taste. % c. white fine bread crumbs ¢. parmesan cheese 1 large egg, whisked 3 Tbsp. canola oil 1 c. tomato sauce (as a gar- nish) 1 tsp. freshly chopped thyme . 4% ec. grated Mozzarella cheese. Method: Mix together the breadcrumbs, and the parme- san cheese. Prepare a “bread- ing line™: flour, egg, and crumbs, Bread the veal slices. Heat oil ina non-stick fry pan and pan-try the veal about 3 minutes on each side. Place the cutlets ona serving platter. Keep hor. Heat and simmer the tornato sauce in the same skiller for about 3 minutes. Spoon over the veal slices and sprinkle with the Mozzarella cheese. Broil in the oven for a minute to melt the cheese. Present with vour favourite pasta, and salad. Serves four — cach serving contains about 400 calories. BALANCE FASHIONS INTRODUCES... The most incredible Spring Line you have ever seen. 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