| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Apricot jelly |
| 3 |
|
Cloves garlic |
| 1 |
c |
Sweet red wine |
| 2 |
lg |
Onions diced |
| 1/2 |
c |
Water |
| 2 |
|
Bay leafs |
| 1/4 |
ts |
Pepper |
| 16 |
oz |
Mushrooms; fresh or canned |
| 3 |
lb |
Veal roast; up to 4 |
INSTRUCTIONS
combine all ingredients- pour over roast and bake at 350- till roast is
done- delicious- enjoy
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 12,
1998, converted by MM_Buster v2.0l.
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