Sunday, February 21, 2016

Pat Boone's Cowboy Cookies; Veal Supreme

Pat Boone's Cowboy Cookies

1 cup shortening
1 cup sugar
1 cup light brown sugar, tightly packed
2 eggs
1 1/2 tsps. vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick oatmeal
1 cup chopped pecans
1 package (6 ounces) semi-sweet chocolate bits

Cream together shortening, sugar and light brown sugar until mixture is light. Add eggs, one at a time, vanilla extract; beat until well blended. Sift together flour, baking soda and salt; gradually add to the creamed mixture. Stir in oatmeal, pecans and chocolate bits, blending well. Drop by spoonfuls on well greased cookie sheets. Bake in preheated 350 degrees F. oven for 10 minutes or until cookies are golden brown. Makes 6 dozen.

Pat Boone's Veal Supreme

6 tablespoons sweet butter
10 mushroom caps, cut in thin strips
1 medium green pepper, cut in thin strips
1 small red onion, peeled, cut in thin rings
1 pound veal scallops, cut in thin slices
Seasoned flour (salt and freshly ground pepper)
1/3 (10 1/2 ounce) can cream of chicken soup
3/4 cup of dry vermouth
Wild rice

Melt 2 tablespoons sweet butter in a large skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring until onion rings are transparent. Lift out mushrooms, green pepper and onion rings; set aside. Add remaining butter to skillet, heat until hot. Add veal scallops that have been dredged in seasoned flour. Brown quickly on both sides over high heat. Remove scallops to a heated platter. Deglaze skillet by adding vermouth and heating over low flame. Add undiluted cream of chicken soup, stirring. Add veal scallops and mushroom mixture. Cover and simmer over low heat, stirring often. Cook about 10 minutes or until veal is tender. Correct seasonings to taste. Serve veal and sauce over cooked wild rice. Serves 4.

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