INGREDIENTS

INSTRUCTIONS

Cut slits into the veal and insert the garlic slivers into the slots.
Place the veal in a utensil with a cover and add 1/4 cup oil,  paprika,
pepper, oregano, salt and lemon juice. COVER AND REFRIGERATE  OVERNIGHT
Preheat oven to 400 Transfer veal to a baking dish and add the
marinade. Cover with foil and place the veal in the oven. Bake 1  hour,
covered. Remove the foil and continue baking, basting  occasionally,
until the veal is tender, about 1 more hour  Meanwhile, place the
prunes in a saucepan and add the water,brown  sugar and 1/4 cup oil.
Bring to a boil and simmer,covered 1/2 hour,  or until the prunes are
tender. Keep warm. Before the meat is done,  heat the remaining 3/4 cup
oil in a skillet and add the almonds.  Cook, stirring until they are
golden brown. Drain on absorbent paper.  Slice the meat,put on a
platter and keep hot. Drain the prunes,  arrange on a platter and
scatter the almonds over them. Serve the  meat with the prunes and
almonds as an accompaniment.  This is so easy that it is great for
Passover and has gotten great  reviews prunes notwithstanding! Sandi in
CT 03/01 01:00 P.M.  Re-Formatted by Elaine Radis; 3/92  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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“God loves each of us as if there were only one of us. #Augustine”

Nutrition (calculated from recipe ingredients)
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Calories: 1276
Calories From Fat: 622
Total Fat: 70.7g
Cholesterol: 438.5mg
Sodium: 340mg
Potassium: 1492mg
Carbohydrates: 49.3g
Fiber: 6g
Sugar: 19.2g
Protein: 111.5g