Name: Costolette Di Vitello Al Cartoccio
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

I have this day solemnly renewed my baptismal covenant and self-dedication, which I renewed when I was received into the communion of the church. I have been before God; and have given myself, all that I am and have to God, so that I am not in any respect my own: I can challenge no right in myself, I can challenge no right in this understanding, this will, these affections that are in me; neither have I any right to this body, or any of its members: no right to this tongue, these hands, nor feet: no right to these senses, these eyes, these ears, this smell or taste. I have given myself clear away, and have not retained anything as my own. I have been to God this morning, and told Him that I gave myself wholly to Him. I have given every power to Him; so that for the future I will challenge no right in myself, in any respect.

Jonathan Edwards

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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