Brought to you by Lombardi’s Prime Meats
Wild Mushroom Stuffed Veal Roast INGREDIENTS ➜1 boneless Veal Shoulder Roast (2 ½ - 3 lbs) ➜ tsp salt INGREDIENTS FOR STUFFING: ➜1 tbs butter ➜4 oz assorted wild mushrooms ( such as shiitake, oyster and cremini), coarsely chopped ¼➜ c up minced shallots ➜2 cloves garlic, minced ➜2 tbs chopped fresh herbs (such as rosemary, sage & thyme) ➜1 tsp coarse ground black pepper INGREDIENTS FOR SAUCE: ➜c up dry white wine ➜2 tsp cornstarch dissolved in 1 tbs water ➜1 /3 cup heavy cream ➜ tsp salt Directions: Heat oven to 325 degrees. For stuffing, heat butter in medium nonstick skillet over medium heat until melted. Add mushrooms, shallots and garlic. Cook 2-3 minutes or until just tender, stirring occasionally. Combine herbs and pepper in small bowl. Add half of herb mixture to mushroom mixture, stirring to combine. Unroll Veal Roast. Season with ½ tsp salt. Spread evenly with mushroom mixture. Roll up Veal jelly-roll fashion. Tie with string. Press remaining herb mixture into surface of roast. Place Roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of veal, not resting in fat or stuffing. Do not add water or cover. Roast in 325 degree oven to desired doneness – approximately 35 minutes per pound for medium doneness. Do not overcook. Remove roast when meat thermometer registers 155 degrees for medium doneness. For Sauce, add enough water to pan drippings to measure ¼ cup, return mixture to roasting pan. Stir in wine. Cook and stir over medium heat until browned bits attached to the pan are dissolved. Continue cooking for 3 minutes, stirring occasionally. Lombardi’s Prime Meats is a member of the RowHome Magazine Business Network 26
| rowhome magazine
GRAHAM CRACKERS AND BANANAS Ice Box Cake Ingredients: ➜ 1 3.4 oz. box Vanilla Jell-o pudding, Cook & Serve version (not Instant!) ➜ 1 3.4 oz. box Chocolate Jell-o pudding, Cook & Serve version ➜ 4 cups milk ➜ 1 box Graham Crackers ➜ 4 bananas, sliced ½ inch thick Directions: Line a 9x5 inch loaf pan with plastic wrap. Let a few inches of the plastic wrap over hang. Prepare each flavor of pudding using 2 cups of milk per box. Cake is made by layering and alternating ingredients. On the bottom of the pan arrange a layer of graham crackers. You may have to cut the crackers to fit. Top with cup of chocolate pudding and a layer of sliced bananas. Layer another level of graham crackers, top with ½ cup vanilla pudding and a layer of bananas. Continue layering pudding, bananas and graham crackers until you reach the top of the pan, ending with graham crackers. Fold plastic wrap over the cake and refrigerate for 24 hours. Unmold on platter. Slice to serve. Top with whipped cream if desired or eat plain.
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