Thursday, December 8, 2016

Recipes by June Lockhart: Egg Noodles with Veal Roulades; Spaghetti with Butter and Parsley

June Lockhart's Egg Noodles with Veal Roulades

1/2 cup chopped onions
4 oz. fresh mushrooms, chopped
6 tbsps. butter (or margarine)
4 ozs. ground pork
6 large slices veal scallopini
1/4 cup chopped green pepper
1/2 cup white wine
2 chicken bouillon cubes
2 tbsps. heavy cream
1 medium tomato, peeled and chopped
2-3 tsps. paprika
1/4 tsp. each: salt, thyme leaves and basil
1/8 tsp. freshly ground pepper
1 cup water
1 tbsp. flour
2 tbsps. water
1 tbsp. salt
3 qts. boiling water
8 ozs. medium egg noodles

Saute onion and half the chopped mushrooms in 2 tbsps. butter (or margarine) until tender. Combine in small bowl with pork, cream, half the chopped tomato, paprika, 1/4 tsp. salt, thyme, basil, and pepper. Divide mixture into 6 portions and place one portion on each veal slice. Roll up, secure with toothpicks. In same skillet, saute veal roulades in remaining 1/4 cup butter until browned on all sides. Stir in remaining chopped onion, mushrooms, tomato, green pepper, wine, bouillon cubes and 1 cup water. Cover and simmer one hour (or until meat is tender). Blend flour and 2 tbsps. water to form smooth paste. Pour in a little sauce from the skillet; add to skillet, cook, stirring constantly until sauce thickens and boils one minute. Meanwhile, cook noodles in boiling salted water until tender; drain. Serve veal roulades and gravy over noodles. Serves 4.

June Lockhart's Spaghetti with Butter and Parsley

1 lb. spaghetti
6 qts. boiling salted water
1 tbsp. vegetable (or olive oil)
1/2 cup butter (or olive oil)
2 cloves pressed garlic
1/2 cup minced fresh parsley
Freshly grated Parmesan or Romano cheese
Salt and freshly ground pepper to taste

Cook spaghetti al dente in boiling salted water (about 8 minutes). Do not overcook. Add vegetable (or olive oil) during last few minutes to keep pasta from sticking together when drained. Meanwhile, prepare sauce. Heat butter (or olive oil) in small saucepan. Add garlic, turn off heat. Let stand a few minutes. Then add parsley. Stir sauce into hot cooked spaghetti. Serve at once with cheese, salt and pepper to taste. Serves 4.

No comments:

Post a Comment