oun 9989
apne, 9209
$989
vorme SQUS

)FF PRICE MARKED
ain O96

340 g PKG.

- Be part of the Muscular
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KINGSFORD @ PAATCHLITE 1.0... 0. cece cece teense terete ter eecteereess LOT Kg BAG

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FR eee

21+ Sunday, August 18, 1985 - North Shore News

VEAL MOZZARELLO

FROM C

6 generous servings

4 cup olive oil or vegetable oil

| large onion, chopped

2 cloves garlie, minced

J tbsp. chapped green pepper

% pound Iresh mushrooms, sticed
3 &-ounce citns tomato sauce

I bay leaf

Mets isp. oregane

fexg

ty cup milk

I tsp. salt

ha tsp. pepper

Hes pounds veal cutlets, thinly sliced
Tecup fine dry bread crumbs

6 ounces moseacello cheese,

shredded

Heat half the oil in large skillet.
and in it saute onion, garlic, green
pepper and mushrooms undi limp.
Add tomato sauce, bay leaf. and
oregano, Cover and simmer for 20
minutes, discard bay leaf.

Heat together egg. milk. salt and
pepper. Dip veal cutlets. one ata
time, inte ege and milk mixture,
coat with bread crumbs, then
brown on both sides in remaining
oil.

Arrange cutlets in shallow bak-
ing dish, cover with tomate sauce
minature. and bake in a preheated
340 degree oven for 30 minutes.
Sprinkle cheese on top and hake
3-10 minutes longer, or until cheese
is bubbly and golden.

Serve with a tossed green salad
and exy noodles.