Recipe: Lamb and Veal Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

LAMB AND VEAL
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


162. Add excitement to a veal loaf with pitted ripe olive wedges.

163. Top off wiener schnitzel with chopped ripe olives, anchovies and lemon slices.

164. Toss pitted ripe olives into a veal paprikash.

165. VEAL OLIVE SAUTE

2 pounds veal shoulder, cut in 3/4-inch cubes
1/4 cup all-purpose flour
3 tablespoons shortening
1 large onion, thinly sliced
1 clove garlic, minced
2 chicken bouillon cubes
1 1/2 cups boiling water
1 (8 ounce) can (1 cup) tomato sauce
1/4 cup snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
3/4 cup pitted California ripe olives, halved

Coat veal with flour; brown in melted shortening in skillet. Add onion and garlic; cook till tender. Dissolve bouillon in boiling water; add to meat with tomato sauce, parsley, salt, and rosemary. Cover; simmer till tender, about 45 minutes. Add olives; heat through. Serve over hot cooked noodles. Makes 6 servings.

166. Serve Veal Sweetbreads with a cheese-ripe olive sauce.

167. Stuff a boneless leg or shoulder of lamb with a Peach-Olive stuffing.

168. Simmer saratoga lamb chops in a curry-apricot-olive sauce mixture.

169. Create an interesting contrast by stirring pitted ripe olives into Lamb Curry.

170. Simmer Dilled Lamb Stew with ripe olives.

171. Jazz up Shepherd's Pie with pitted ripe olives.

172. Bake Lamb Shanks with pitted ripe olives.

173. Make Turkish-style meatballs with ground lamb, chopped ripe olives and seasonings.

174. FOR A SENSATIONAL VEAL DISH:
Stir together one (8 ounce) can tomato sauce, 2 tablespoons dry White Wine, 2 tablespoons minced onion, 1/4 teaspoon garlic salt, and 1/4 teaspoon dried basil, crushed. Simmer, covered, 15 minutes. Stir together 1 egg and 1 tablespoon water. Combine 1/2 cup dry bread crumbs, 1/4 cup grated Parmesan cheese, and 1/4 teaspoon salt. Dip 1 pound veal, cut 1/4-inch thick, first in egg mixture, then in crumb mixture. Brown veal slowly in 1/3 cup hot oil till golden. Place meat in shallow baking dish; add 'h cup pitted ripe olives, sliced. Pour tomato sauce over all. Top with 4 ounces sliced Mozzarella cheese. Bake in 350 degree F oven for 15 minutes. Serves 4 or 5.

175. Pair up ripe olives and Veal Scallopini.

176. OVEN LAMB STEW

3 pounds boneless lamb stew meat
2 tablespoons cooking oil
1 1/2 cups coarsely chopped onion
1 cup liquor from canned ripe olives
1/4 teaspoon pepper
1 2/3 cups pitted California ripe olives
1 pound fresh green beans
1 teaspoon salt
3 eggs
2 tablespoons cornstarch
1/4 cup lemon juice

Brown lamb chunks slowly in hot oil. Add onion, and brown lightly. Add liquor from olives and pepper; cover and simmer about 1 v.. hours, or till meat is almost tender. Add olives and beans; sprinkle with salt. Cook 15 to 20 minutes more or till beans are tender.

Beat eggs with cornstarch until light. Beat in lemon juice. Slowly stir in 1 cup hot liquid from stew into egg mixture. Return all to stew; cook and stir over low heat till thickened and bubbly, about 5 minutes. Makes 8 servings.

177. Add wedges of ripe olives to Greek Moussaka for a terrific international dish.

178. Skewer pitted ripe olives along with chunks of marinated lamb for Armenian shish kabobs. Grill over medium-low coals.