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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Veal Saltimbocca Recipe
2. Vegetarian Split Pea Soup
3. Venison Meat Loaf
4. Very Special Lemon Muffins
5. Vichyssoise Recipe
1. Veal Saltimbocca Recipe

Top it off with melted cheese

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


4 veal cutlets, thinly sliced
Dash of salt
1/2 cup flour
1/4 cup butter
1/4 cup Marsala wine
1/2 cup chicken stock
4 slices prosciutto ham, thinly sliced
4 slices mozzarella cheese
Poultry seasoning to taste
Fresh parsley, chopped


1.  Saute salted and floured cutlets in butter until lightly browned.
2.  Add wine and simmer 2 to 3 minutes.
3.  Add chicken stock and stir until thickened.
4.  Cover each cutlet with 1 slice of ham and cheese. Sprinkle with poultry seasoning.
5.  Place under broiler until cheese melts.  Baste veal with sauce and return to broiler for about one more minute.
6.  Top with parsley and serve at once.

2. Vegetarian Split Pea Soup

From the Kitchen of:  Sammie

1 lb. dried split peas
1 leek, rinsed and chopped
2 ribs celery, chopped
1 potato, peeled and chopped
1/2 tsp. crushed garlic
7 c. hot water
2 bay leaves
1/4 c. chopped parsley
1 tsp. oregano
salt and pepper to taste

In a slow cooker, combine all ingredients. Cover and cook on low 7 to 8 hours. Remove bay leaves at end of cooking time.

If you like a smoother consistency, puree in a blender or food process with metal blade.

Serve soup in individual bowls. Garnish with chopped parsley if desired. Serves 8.

Source: 50+ Friends Club Cookbook
3. Venison Meat Loaf

Try a unique spin on a traditional favorite

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce


1.  Combine venison, sausage, cracker crumbs, and onions; mix well.
2.  Add milk, eggs, barbecue sauce, salt, pepper, and half of tomato sauce to meat mixture.  Combine well and form into loaf.
3.  Bake in 350 degree oven for 30 minutes.
4.  Top with remaining tomato sauce and catsup.  Bake 1 hour or until done.

HINT:  Antelope, elk, or moose may be substituted for venison.


4. Very Special Lemon Muffins

Add an extra zest to breakfast

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


1 cup butter
1 cup sugar
4 egg yolks, well beaten
1/2 cup lemon juice
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 egg whites, stiffly beaten
2 teaspoons grated lemon peel


Preheat oven to 375 degrees.  Combine sugar and butter and cream until smooth.  Add egg yolks and beat well.  Sift dry ingredients together.  Add alternately to creamed mixture with lemon juice, mixing well after each addition.  DO NOT OVERMIX.  Fold in the egg whites and lemon peel.  Fill greased miniature muffin tins 3/4 full and bake about 18 to 20 minutes.

YIELD:  5 dozen miniature muffins
5. Vichyssoise Recipe

A new exotic dish could be just what you want

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


2 (14-ounce) cans beef broth
2 (14-ounce) cans chicken broth
2 bouillon cubes (chicken or beef)
2 cups water
1 (2-pound) package frozen, whole new potatoes
1/2 teaspoon marjoram
1 teaspoon basil
1 (8-ounce) package frozen, chopped onions
1 teaspoon dehydrated parsley flakes
1 teaspoon tarragon
Salt and pepper to taste
Breakfast cream, 3/4 to 1 cup per serving
Celery salt


Combine all ingredients except cream and celery salt.  Cook in an uncovered pot beginning with a hot fire.  After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick.  Stir occasionally.  While cooking, mash potatoes against side of pot.  It takes this about 2 hours to cook down to proper thickness quite thick.  Immediately blend small amounts at a time in electric blender just until smooth.  Do not over blend.  Chill.  This base will keep in the refrigerator for a week if placed in a tightly covered jar and then used as you or your guests can assimilate the "extra pounds."  This is very rich, but oh so good!  Makes 2 quarts base.

To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving.  Serve very cold.  A dash of celery salt should top each serving.

SERVINGS:  16  - 20


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A CraftELady Mailing
Julia G
Tulare CA


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