| CATEGORY |
CUISINE |
TAG |
YIELD |
|
East Indian |
Veal, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Virgin olive oil |
| 1 |
c |
Unflavored yogurt |
| 1/4 |
ts |
Crushed red pepper |
|
|
Salt and pepper to taste |
| 4 1/2 |
lb |
Veal ribs |
INSTRUCTIONS
This one seems East Indian in inspiration what with the yogurt and red
pepper.
Combine garlic with oil, yogurt, red pepper and salt and pepper to
taste; marinate veal ribs in mixture for at least 1 hour.
Bake in a 350F oven for 40 minutes, or microwave at full power for 7
minutes per side.
Heat a charcoal grill until coals are white-hot, or preheat a gas
grill on high for 5 minutes with lid closed.
Grill ribs about 4 inches from hot coals. They will take about 5
minutes per side.
Serves 4.
PER SERVING: 675 calories, 79 g protein, 2 g carbohydrate, 36 g fat
(1 g saturated), 296 mg cholesterol, 245 mg sodium, 0 g fiber.
From Andrew Schloss, SF Chronicle, 7/22/92.
Posted by Stephen Ceideberg; October 20 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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