INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff are continuing to offer you some of the best
one-dish meals from our "Creative Casserole" collection. Today's recipe is
a savory sampling of just how diverse a casserole can be.
If you've never cooked with veal, now is a great time to start. It's the
other .. other than pork, that is .. white meat. If you don't already know
it, divan is simply divine and this simple sauce is a staple for
transforming an oh-so-ordinary meal into an extraordinary feast.
In a large skillet, cook bacon until crisp, drain well, and reserve
drippings.
Prepare herb stuffing as directed on the package, using the bacon drippings
in the skillet to cook your stuffing. When the bacon is cool enough to
handle, crumble it and add it to the stuffing. Continue to cook the
stuffing as directed.
Sprinkle veal with salt. Place about 1/3 cup of the stuffing mixture onto
each veal steak. Roll and secure with a toothpick, or string-wrap for
browning and baking.
Add vegetable oil to the same skillet you used to cook the bacon, and
gently brown the veal rolls in it for about 6 to 8 minutes, until all sides
are evenly browned.
As each veal roll is nicely browned, place it and a broccoli spear in a
12-inch by 8-inch oven- proof baking dish; repeat the process, evenly
distributing veal rolls and broccoli in the dish.
Dissolve the crushed chicken bouillon cube in boiling water and pour over
the veal and broccoli. Cover with foil and bake in a pre-heated 350-F
degree oven for 55 minutes to 1 hour.
Meanwhile, combine soup, milk, and shrimp in a medium saucepan and heat
slowly over a low temperature setting. Make sure to stir your sauce
occasionally as it thickens.
Before serving, remove toothpicks or string from the veal rolls and pour
the soup mixture over both veal and broccoli. Serve warm. Fantastic with a
side of rice or creamy mashed potatoes.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 20, 1998, converted by MM_Buster
v2.0l.

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