Recipe: Veal Roast
Yield: 1 servings
1 c Apricot jelly 3 Cloves garlic 1 c Sweet red wine 2 lg Onions diced 1/2 c Water 2 Bay leafs 1/4 ts Pepper 16 oz Mushrooms; fresh or canned 3 lb Veal roast; up to 4
combine all ingredients- pour over roast and bake at 350- till roast is done- delicious- enjoy
Posted to JEWISH-FOOD digest by Linda Shapiro <firstname.lastname@example.org> on Sep 12, 1998, converted by MM_Buster v2.0l.
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