If the church is a building, then we must be bricks in it; if the church is a body, then we are its members; if the church is a household of faith, then we are part of that household. Sheep are in a flock, and branches on a vine. Biblically, if we are Christians we must be members of a church. This membership is not simply the record of a statement we once made or of affection toward a familiar place. It must be the reflection of a living commitment or it is worthless.

Mark Dever

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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