Recipe(tried): Romainian Pork and Onion Layers, Tongue with Olives, Romanian Lamb and Vegetable Casserole, Country-Style Veal Cutlets, Veal Cutlets with Chicken Livers

Romainian Pork and Onion Layers
"Porc a la Anisoara"

2 pounds boneless pork
6 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds onions, peeled and chopped
2 tablespoons flour
3/4 cup beef broth
1 cup dry white wine

Trim the fat from the pork. Cut the pork in matchlike pieces; melt 2 tablespoons of the butter in a skillet. Lightly brown the pork in it. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove.

Melt 3 tablespoons of the remaining butter in the skillet; mix in the onions and the remaining salt and pepper. Cook over low heat 20 minutes, stirring frequently. Spread half the onions on the bottom of a baking dish. Spread the pork over the onions and cover with the remaining onions.

Melt the remaining butter in the skillet; blend in the flour. Gradually add the broth, stirring steadily to the boiling point. Stir in the wine, then cook over low heat 5 minutes; pour over the onions. Bake in a 350 degrees F. oven 1 1/4 hours. Serve with boiled potatoes. serves 4-6.

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Romainian Tongue With Olives "Limba cu Masline"

5-pound fresh or pickled beef tongue
3 tablespoons butter
1 clove garlic, minced
1 1/2 cups chopped onions
2 tablespoons flour
1/2 cup dry white wine
1/2 cup canned tomato sauce
3 tablespoons lemon juice
1 bay leaf
1/2 teaspoon powdered ginger
1/2 teaspoon freshly ground black pepper
1 cup ripe olives

Wash and scrape the tongue, cover with water, bring to a boil, and cook 3 hours, or until tender. If fresh tongue is used, add 2 teaspoons of salt. Drain, reserving 1 1/2 cups of the stock. Remove the skin from the tongue, bones, and roots and cut into 1/4-inch slices.

Melt the butter in a saucepan; saute the garlic and onions 5 minutes. Blend in the flour until smooth. Combine the reserved stock, wine, tomato sauce, and lemon juice. Gradually add to the onions, stirring to the boiling point. Add the bay leaf, ginger, pepper, olives, and sliced tongue. Cook over low heat 15 minutes. Taste for seasoning and add more salt if necessary. Serve hot with tiny boiled potatoes. Serves 6 to 8.

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ROMANIAN LAMB AND VEGETABLE CASSEROLE "GHIVETCH"

6 lamb chops, cut 1 inch thick
1 cup olive oil
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups diced potatoes
2 packages frozen mixed vegetables, thawed
1 1/2 cups shredded cabbage
1 green pepper, cut julienne
2 cups diced eggplant
1 cup chopped onions
2 cloves garlic, minced
2 tomatoes, chopped
1/2 pound okra, sliced
1/8 teaspoon thyme
1 bay leaf

Trim the fat from the chops. Heat 2 tablespoons of the oil in a skillet and brown the chops on both sides. Sprinkle with half the salt and pepper.

Heat the remaining oil in a casserole until it bubbles. Add the potatoes, mixed vegetables, cabbage, green pepper, eggplant, onions, garlic, tomatoes, okra, thyme, bay leaf, and remaining salt and pepper. Mix lightly. Cover and bake in a 350 degrees F. oven 30 minutes. Remove cover and arrange the chops over the vegetables. Bake 45 minutes longer, basting the chops occasionally. Discard the bay leaf. Serves 6.

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ROMANIAN COUNTRY-STYLE VEAL CUTLETS

"Carne de Vitel Stil Taranesc"

1 1/2 pounds veal cutlet, cut in 12 scallops and pounded thin
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
5 tablespoons butter
3 tablespoons minced green onions (scallions)
1 tablespoon tomato paste
1 cup sour cream

Dip the scallops in a mixture of the flour, salt, and pepper. Melt the butter in a skillet over medium heat and saute the veal until browned on both sides and tender. Transfer to a heated platter and keep warm.

In the butter remaining in the skillet, saute the green onions 3 minutes. Stir in the tomato paste; cook 1 minute. Blend in the sour cream. Heat, stirring steadily, but do not let boil. Taste for seasoning and pour over the scallops. Serves 4.
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ROMANIAN VEAL CUTLETS WITH CHICKEN LIVERS
"Carne de Vitel"

2 pounds veal cutlet, cut in 12 pieces and pounded thin
1/4 cup flour
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 pound (1 stick) butter
1/2 pound chicken livers, diced
1/2 cup peeled, chopped tomatoes
1/4 teaspoon marjoram

Dip the veal in a mixture of the flour and half the salt and pepper.

Melt the butter in a skillet until it sizzles; brown the veal on both sides over high heat. Remove. Add the livers to the skillet; cook over high heat 3 minutes. Return the veal and add the tomatoes, marjoram, and the remaining salt and pepper; cook over medium heat 5 minutes longer. Serve with noodles or rice. Serves 6.