Name: Jaegerschnitzel (Veal Steak W/mushroom Sauce)
Ingredients: 1/2 c Butter; 3 3/4 c Green Peppers, chopped fine; 1 1/2 qt Mushrooms,canned; 10 tb Pimientos, canned; 1 1/4 ts Garlic, dehydrated; 2 1/2 ts Pepper, black; 2/3 c Parsley, dehydrated; 1 1/4 ga Brown gravy; 1 1/4 c Tomato paste; 100 Steaks Breaded Veal Steaks

A healthy church has a pervasive concern with church growth – not simply growing numbers but growing members. A church full of growing Christians is the kind of church growth I want as a pastor. Some today seem to think that one can be a “baby Christian” for a whole lifetime. Growth is seen to be an optional extra for particularly zealous disciples. But be very careful about taking that line of thought. Growth is a sign of life. Growing trees are living trees, and growing animals are living animals. When something stops growing, it dies.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
	French		100	Servings

INGREDIENTS

1/2	c	Butter
3 3/4	c	Green Peppers, chopped fine
1 1/2	qt	Mushrooms,canned
10	tb	Pimientos, canned
1 1/4	ts	Garlic, dehydrated
2 1/2	ts	Pepper, black
2/3	c	Parsley, dehydrated
1 1/4	ga	Brown gravy
1 1/4	c	Tomato paste
100		Steaks Breaded Veal Steaks

INSTRUCTIONS

1. Saute peppers, mushrooms, pimientos and garlic in butter or margarine 3
minutes. Add pepper and parsley. Cook 2 minutes. Set aside for use in Step
3.
2. Prepare 4/5 recipe (1 1/4 gal) Brown Gravy. Add tomato paste; mix well.
Bring to boil, stirring constantly.
3. Add gravy mixture to mushroom mixture. Stir. Keep hot for use in Step 5.
4. Place steaks on pans. Bake 20 minutes. Turn steaks. Bake 15 minutes or
until thoroughly heated and browned.
5. Serve each steak with 2 oz (1/4 cup) hot mushroom sauce.
NOTE: Jaegerschnitzel is traditionally served with French fries, peas and
carrots.
I don't know if you can reduce and use or not but thought you could get the
idea.
Posted to EAT-L Digest 16 Feb 97 by larrysu <larrysu@WF.NET> on Feb 16,
1997.

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