Stuffed Breast Of Veal – We Love God!

So, although Scripture is our sole infallible authority, we must interpret it within the boundaries of the so-called “ecumenical” (meaning universally held) creeds, such as the Apostles and Nicene creeds which faithfully express the fundamental doctrines of the New Testament. Indeed, the Reformers considered agreement with these creeds as necessary for a genuine Christian profession, and rightly so since the creeds define the essential doctrines of orthodoxy which all the cults deny.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Cklive20, Pdate	1	Servings

INGREDIENTS

1		Boned breast of veal with
		pocket 5-pound
		Salt and pepper to taste
1		Sweet potato, 8 ounces
		peeled
		and diced
1		White potato, 4 ounces
		peeled
		and diced
1		Carrot, peeled and diced
2		Stalks celery, diced
1/2	c	Minced onion
1/2	lb	Ground pork
4	T	Olive oil
1/2	c	Cooked rice
1/4	c	Grated Locatelli
2		Hard-cooked eggs, chopped
2	T	Minced fresh parsley
		Salt and pepper to taste
		Olive oil to taste
		Paprika to taste
		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season
with salt and pepper.  Make the stuffing: In a saucepan of boiling
salted water, blanch the  sweet potato, white potato, carrot, celery,
and onion for 2 minutes.  Drain and pat dry.  In a skillet set over
moderate heat, cook the pork in 1 tablespoon of  oil, stirring, just
until no longer pink. Transfer to a bowl and let  cool.  Add the
blanched vegetables, the remaining oil, rice, cheese, eggs,  parsley,
and salt and pepper to the pork and stir to combine well.  Fill the
pocket with stuffing and seal by sewing up or securing with
toothpicks.  Arrange the veal on a rack in a roasting pan, brush with
oil, and  season with paprika, salt and pepper. Add enough water to
measure 1  inch in the pan and roast, covered with foil, for 2 1/2
hours. Remove  the foil and continue to roast, basting with pan juices,
for 30  minutes more.  Transfer the veal to a cutting board and let it
stand, loosely  covered, for 10 minutes before slicing.  Yield: 8
servings  Converted by MC_Buster.  Per serving: 1504 Calories (kcal);
103g Total Fat; (61% calories from  fat); 48g Protein; 97g
Carbohydrate; 163mg Cholesterol; 255mg Sodium  Food Exchanges: 5
Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0  Fruit;  Recipe by:
COOKING LIVE SHOW #CL9385  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2296 Calories From Fat: 1597 Total Fat: 193.1g Cholesterol: 572.7mg Sodium: 2177.1mg Potassium: 4052.4mg Carbohydrates: 137.6g Fiber: 15.8g Sugar: 24.9g Protein: 50.5g