2 lb Veal

1/2 c Bread crumbs

1 t Salt

1/8 t Pepper, ground

2 ea Eggs, beaten

1/2 c Parmesan cheese

1 t Oregano

1 c White wine

3/4 c Olive oil

Pound veal till thin.
Pat dry, cut into pieces.
Combine bread
crumbs, cheese, spices and salt.
Set aside.
Beat eggs in a shallow
dish.
Dip veal into eggs, then crumb mixture, coating on both
sides.
Heat oil in skillet.
Saute’ veal until golden brown.
About 3
minutes per side.
Remove to warm platter.
Drain fat, stir in wine,
scraping up brown residue till boiling.Pour over veal.
Serving hint
- cover with tomato sauce.
Top with mozzarella cheese slices.
Broil
till cheese melts.

1 1/2 pound Top round steak — 1/2″ thick

1 can Tomatoes — stewed(16oz)

1/3 cup Bread crumbs — dry

Salt to taste 1/3 cup Parmesan cheese — grated

Pepper to taste 1 Egg — beaten

1 teaspoon Basil

1/3 cup Corn oil

1/2 teaspoon Oregano

1 Onion,large — chopped

1 1/2 cup Mozzarella cheese — grated

1 can Tomato sauce(8oz)

1.
Trim excess fat from steak; cut into 6 pieces.
2.
Pound each
piece with a heavy mallet to 1/4-inch thickness.
3.
Combine bread
crumbs and Parmesan cheese; dip each piece of meat in beaten egg,
then in crumb mixture.
4.
Heat oil in a large skillet; brown steak
well on both sides.
5.
Remove steak to paper towels to drain.
6.
Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and
oregano to skillet; stir to combine.
7.
Bring mixture to a boil;
lower heat and simmer, uncovered, 30 minutes.
8.
Spoon 5
tablespoons cooked tomato mixture into the bottom of a 13×9x2-inch
baking dish (enough to lightly cover bottom of dish).
9.
Place
steak on top of sauce in a single layer; pour remaining sauce over
steak.
10.
Bake in preheated 350′F.
oven 1 hour.
11.
Remove from
oven; sprinkle with cheese.
12.
Bake 15 minutes longer, or until
cheese is melted.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for
45 to 60 minutes in a warm place, until it is doubled in bulk.
Punch it down and kneed it briefly.
Press it into an oiled 15 inch
deep dish pizza pan, until it comes 2 inches up the sides and is
even on the bottom of the pan.
Let the dough rise 15-20 minutes
before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling.
Cook the crumbled
sausage until it is no longer pink, drain it of it’s excess fat.
Drain and chop the tomatos.
When the dough has finished its second
rising, lay the cheese over the dough shell.
Then distribute the
sausage and garlic over the cheese.
Top with the tomatos.
Sprinkle
on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees.
Then lower the temperature to
400 degrees and bake for 25 to 35 minutes longer.
Lift up a section
of the crust from time to time with a spatula to check on its
color.
The crust will be golden brown when done.
Serve
immediately.

2 pk Yeast

2 c -Tepid water

1/2 c Salad oil

4 tb Olive oil

3 c Flour

1/2 c Cornmeal; I think this is

-the secret 2 ts -salt; Frugal Gourmet does

-not have salt in dough 2 1/2 c Flour

-Sauce 2 cn Plum tomatoes 28 ounce;

-drained; crushed; drained 1 Mozzarella; to taste

1 pn -salt; ground pepper

1 -garlic; chopped; to taste

1 Basil; fresh; chopped

1 Oregano; fresh; chopped

1 Meat; choice

1 Onion; etc; choice

1 Parmesan; to taste

1 Romano cheese; to taste

Mix two packets of yeast in 2 cups of tepid water and let sit
for ten minutes.
Add 1/2 cup salad oil.
Add Olive oil, 3 cups
flour; cornmeal and salt.
Knead for about ten minutes.
Add 2-1/2
cups of additional flour.
Knead this for 15 minutes.
Let dough rise
to twice its size.
Use blackened deep dish pizza pans.
I’m not sure
how you get ‘em blackened - I cured mine with olive oil and then I
just wipe them out when I’m done.
They are kind of getting
blackened looking with use.
I have two pans and make two pizzas at
a time.
I spread the pan with olive oil and sprinkle with cornmeal.
Divide the dough in half.
Spread and cover the bottom of the pan.
Spread it up the sides.
I then let it rise again in the pan.
Cover
pizza dough with sliced mozzarella.
Drain and squash a 28 ounce can
of plum tomatoes for each pizza.
Drain off the excess fluid after
squashing, and spread this over the cheese.
Smidge of salt and
ground pepper over the top.
Chopped garlic, fresh chopped basil and
oregano.
Add the filling of your choice (I use sliced onion and
Italian Sausage).
Top with a Parmesan/Romano Cheese mix.
Bake in
preheated oven at 475 degrees for 35-40 minutes.
~–

4 c Rye meal (coarsely cracked

Rye, which contains some Flour 1 c Cracked wheat

1 1/2 t Salt

2 T Honey or molasses

2 T Oil

1/4 c Wheat bran

3 c To 3 3/4 Boiling water

(wheat germ)

Mix all together.
Dough will be wet.
Cover and let sit
overnight.

Add more bran or wheat flour if necessary in order to shape
loaf.
Roll loaf in bran or wheat germ.

Bake in covered pan for 5 hours at 200F with a pan of hot water
in the oven on a lower shelf.
(Refill with water as necessary).

After completely cooled, wrap in moist towel, and refrigerate
for 1 or 2 days before serving, with butter, cream cheese,
marmalade, soups, etc…

Source: The Tassajara Bread Book.
Copyright Tradubec Inc.

1 lb Mild or hot sausage

1 md Size onion, chopped

1 Jar 15-1/2 oz spaghetti

-sauce or home made or pizza -sauce 1/2 lb Mushrooms

6 oz Mozzarella cheese, shredded

2 lg Eggs

1 c Milk

1 ts Salad oil

1 c All-purpose flour

1/2 ts Salt

1/4 c Parmesan cheese, grated,

-preferably fresh Remove sausage casings and crumble into a
10-12″ frying pan over medium heat.
Add onion and cook, stirring
frequently.
until sausage is well browned, abouit 10 minutes.
Discard fat, sand s sauce, mushrooms.
Heat until bubbly, then pour
into an ungreased 9×13″ baking dish.
Spread mozzarella even over
the top.
In blender whirl eggs, milk, oil, flour and salt until
smooth.
Pour enenly over casserole, sprinkle with parmesan cheese.
Bake uncovered in a 400 degree oven until crust is puffed and
golden brown, about 25 minutes.
You might wait until after baking
to sprinkle cheese as crust puffs better that way.*Sn