Robyn's Recipes - Meal of the Week

Entree

  Veal Piccata

(This recipe was given to me a friend who doesn't really do a lot of  cooking . She chooses it when she wants to make people think she's a  real gourmet cook, and it works!! This recipe is very easy, and absolutely scrumptious!!) Chicken fillets or turkey fillets can be used if you're not a veal eater.

1 lb veal cutlets
3 tblsp. Butter
1/3 cup White wine
1/3 cup of chicken broth (or chicken boullion)
Juice of one lemon

Pound 1 lb. of veal cutlets fairly thin. Dust them with a little flour, salt and   pepper to taste.   Brown the cutlets in a skillet in 2 tablespoons of cooking oil, then place on a warm platter. Pour off all fat.   Add 3 tablespoons butter, 1/3 cup white wine, 1/3 cup chicken broth, and  juice of 1 lemon.    Return cutlets to your skillet. Simmer until sauce thickens. 
(Makes approximately 4 servings.) Beverage Suggestion: Rose Wine

Side Dish

Herbed Potato Bake

1/4 cup butter or margarine, melted
1 tsp. Seasoned salt
1 tsp. Pepper
1/4 tsp. Dried oregano
1/4 tsp. Dried thyme
1/4 tsp. Marjoram leaves
4 medium-sized potatoes, thinly sliced
2 medium-sized onions, thinly sliced

Heat oven to 350 degrees. Grease or spray a 2-2/12 qt. Casserole dish.   Mix butter, salt, pepper and herbs in a large bowl. Add potatoes and onions and toss until everything is well coated. Turn into prepared casserole dish. Cover and bake 1 hour or until potatoes are tender.

(Serves 4)

For a vegetable:

Steam fresh asparagus spears and serve with warm cheese sauce on
side.

Dessert

Peanut Butter Pie!

1 9-inch baked pie crust
1 8 oz. Package Cream cheese
1 cup crunchy peanut butter
1 cup 10X sugar
1 tsp. Vanilla
1 container Cool Whip

Beat cream cheese, peanut butter, 10X sugar, and vanilla until smooth.   Fold in cool whip. Pour into pie shell. Drop tiny chocolate chips on top  (optional).

(You can use another container of cool whip to spread over top of pie,  then drop chips on top of that layer instead of first layer, if you wish)