Name: Tangerine Veal Medallions
Ingredients: 2 tb Pink peppercorns; crushed or 1-tbs black peppercorns, crushed; 14 oz Boneless veal loin; trimmed of fat and cut into eight 1/2-inch-thick medallions; Salt; to taste; 1 ts Olive oil; 1 lg Shallot; minced; 1 c Fresh tangerine juice; or fresh orange juice; 2 tb Balsamic vinegar; 1 ts Tomato paste; 2 Scallions; chopped; Steamed Spinach; 4-cups; optioanal; Orzo; 2- to 4-cups; optional

We must, during all our labour and in all else we do, even in our reading and writing, holy though both may be – I say more, even during our formal devotions and spoken prayers – pause for some short moment, as often indeed as we can, to worship God in the depth of our heart, to savour Him, though it be but in passing, and as it were by stealth. Since you are not unaware that God is present before you whatever you are doing, that he is at the depth and centre of your soul, why not then pause from time to time at least from that which occupies you outwardly, even from your spoken prayers, to worship Him inwardly, to praise him, petition him, to offer him your heart and thank him? What can God have that gives Him greater satisfaction than that a thousand times a day all His creatures should thus pause to withdraw and worship him in the heart?

Brother Lawrence

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	2send, Beef, Lowfat	4	servings

INGREDIENTS

2	tb	Pink peppercorns; crushed or 1-tbs black peppercorns, crushed
14	oz	Boneless veal loin; trimmed of fat and cut into eight 1/2-inch-thick medallions
		Salt; to taste
1	ts	Olive oil
1	lg	Shallot; minced
1	c	Fresh tangerine juice; or fresh orange juice
2	tb	Balsamic vinegar
1	ts	Tomato paste
2		Scallions; chopped
		Steamed Spinach; 4-cups; optioanal
		Orzo; 2- to 4-cups; optional

INSTRUCTIONS

PREPARATION NOTE: Prepare orzo according to directions on package. Fresh or
frozen spinach can be steamed in a small amount of water and
butter-flavored sprinkles added for flavor.
1. Press peppercorns into both sides of veal medallions. (They will not
completely coat the veal.) Season with salt.
2. In a large skillet, heat 1/2 teaspoon oil over medium-high heat. Add
veal and cook until golden outside and faintly pink inside, about 2 minutes
per side. Transfer to a plate and tent with foil to keep warm.
3. Add remaining 1/2 tablespoon oil to the skillet. Add shallot and cook,
stirring, until softened, about 1 minute. Add juice, vinegar and tomato
paste. Bring to a boil, scraping up any browned bits. Cook until liquid is
reduced by half, about 4 minutes. Stir in scallions and any accumulated
juices from the veal. Season with salt.
4. Arrange veal on plates and spoon sauce over. Serve immediately.
Yield: 4 servings. 14 ounces (each 3.5oz cutlet is 158cals, 4g fat (22%
cff). ORIGINAL Each 4-ounce cutlet prepared with 3-times the amount of
olive oil: calories, 190; carbohydrate, 10 gms; protein, 16 gms; fat, 9
gms; cholesterol, 105 mgs; sodium, 75 mgs and total calories from fat, 43
percent.
Source: Eating Well Magazine, November 1997. See also "Dining In." Menus By
Catherine Trcalek (1998/Dec 17: Jacksonville Times-Union
<www.jacksonville.com/tu-online/stories>); Mail from kitpath@earthlink.net
12/98
Recipe by: Eating Well, Nov 97 / Modified
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 18, 1998, converted
by MM_Buster v2.0l.

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