When we truly come to Christ, our thirst is quenched by the fountain of life and our hunger is filled with the bread of heaven. We discover that Jesus is the supreme source of satisfaction, and we want nothing apart from Him. We realize that He is better than all the pleasures, pursuits, plaudits, and possessions of this world combined. As we trust in Christ, He transforms our tastes in such a way that we begin to love the things of God that we once hated, and we begin to hate the things of this world that we once loved.

David Platt

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian	4	Servings

INGREDIENTS

4	tb	Butter
1/2	lb	Mushrooms — thinly sliced
2	c	Tomatoes; peeled — diced
1/2	c	Prosciutto ham — julienne
		Cut
1/2	c	Dry white wine
		Salt to taste
		Freshly ground black pepper
		To taste
4		Loin veal chops — 1" thick
4	tb	Olive oil
3	tb	Parsley — minced

INSTRUCTIONS

Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes, ham,
wine salt and pepper to taste and bring to a boil, lower heat and cook for
5 minutes. Season chops with salt and pepper to taste. Heat 2 T. olive oil
in skillet; brown chops on both sides. Cut 4 pieces of parchment paper
large enough to completely fold over each chop. Brush the paper with
remaining oil. Place a chop in center of each piece of parchment and cover
with the sauce. Sprinkle each chop with parsley. Fold over the paper,
sealing the edges well. Place on a baking sheet; bake in a 375F oven for 15
to 20 minutes. Serve in the paper with the top rolled back. Note: I usually
place the parchment packages on a large wooden carving board and bring it
to the table. You can either snip open the packages with scissors or
carefully with a sharp knife. I like to remove the contents onto the dinner
plate. Fried zuchinni sticks go very well with this dish. Enjoy.
Recipe By     :
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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