Good Morning Everyone!

I found a delicious looking veal roast at the grocers and decided to make this dinner. It is a take-off on the Silver Palate's Chicken Marbella. The marinade is the same, it makes such a delicious gravy!

I'll serve it along with Betty Crocker's Southwestern Wild Rice and Glazed Carots.

Happy Weekened to all! Gina

Veal Marbella

Marinate this overnight for superb flavoring...

3 lb. veal roast, trimmed of excess fat, slit a pocket in meat
4 garlic cloves, minced
1 t. oregano
1 T. brown sugar
salt and pepper to taste
1/4 c. red wine vinegar
1/4 c. olive oil
1/2 c. pitted olives
1 c. prunes
1/4c. capers with juice
2 bay leaves
1/2 c. White Zinfandel wine
1 t. ground corriander
handful of dried apricots

Mix all ingredients in a med. oven-proof baking pan with a cover, add roast after making slits, turn to cover and marinate overnight.

Next day, put some of the prunes, apricots, capers and olives inside the slit and bake in oven covered at 350 for 1 hour or more til meat is tender. Serve with rice or mashed potatoes and a veggie. Delicious pan juices.