Serve the Stuffed Veal with:Wild rice and Sausage Dressing

Candied Sweet Potatoes

Gabby's Peas

Wild Rice and Sausage Dressing

2 boxes Uncle Ben's long grain and wild rice mix
1 pound Jimmy Dean's Pork Sausage, cooked and drained, crumbled
8 oz. sliced white mushrooms
1/2 onion, chopped
2 Tabsp. butter

In a non-stick pan, heat butter and saute onion and mushrooms. Add cooked sausage and the contents of the rice mixes. Cook for about 3 minutes. Add the water called for on the box mix. Cover and steam until cooked. Fluff with a fork and serve!

Candied Sweet Potatoes

8 Fresh sweet potatoes, unpeeled
1 1/4 cups butter
2 cups white sugar
2 cups water
3 teasp. vanilla extract

Place sweet potatoes, unpeeled into a large saucepan. Cover with water and boil until partially cooked.(should still feel a little firm to the touch) DO NOT OVER COOK!! Rinse in cold water, peel and quarter. Return to sauce pan with remaining ingredients. Bring to the boil and then reduce heat to a low simmer. Cook slowly for 20-30 minutes more until tender and syrup has thickened. Watch carefully to keep from burning; sauce should be a clear glaze. NOTE: For a great added touch, add a sliced, unpeeled orange to the saucepan before cooking.. Serves 6-8

Gabby's Peas

1 med. onion, chopped
4-5 cloves garlic, chopped
olive oil
1 heaping tablespoon chicken soup base
2 lb. bag frozen peas
Lemon-pepper to taste

In a non-stick skillet, heat about 1/4 cup olive oil. Add onions, garlic and chicken soup base. Cook until onions caramelized. This takes about 5-7 min. Add bag of frozen peas. Season with lemon-pepper. Mix well and stir fry 3 min. Cover them and reduce the heat to low. Cook until tender. Wonderful!!