Name: Veal with Dumplings
Ingredients: 2 lb Veal cutlet -- 1-inch; Pieces; Flour; 4 tb Butter; Salt and pepper; 1 c Water; 1 lg Onion -- sliced; 2 tb Butter; 1 cn Cream of chicken soup; 1 3/4 c Water; DUMPLINGS; 2 c Flour; 4 ts Baking powder; 1/2 ts Salt; 1 ts Poultry seasoning; 1 tb Poppy seeds; 1/4 c Salad oil; 1 c Milk; 3 tb Melted butter; 3/4 c Bread crumbs; SAUCE; 1 c Sour cream; 1 c Cream of chicken soup

Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Beef, Veal	8	Servings

INGREDIENTS

2	lb	Veal cutlet — 1-inch
		Pieces
		Flour
4	tb	Butter
		Salt and pepper
1	c	Water
1	lg	Onion — sliced
2	tb	Butter
1	cn	Cream of chicken soup
1 3/4	c	Water
		DUMPLINGS
2	c	Flour
4	ts	Baking powder
1/2	ts	Salt
1	ts	Poultry seasoning
1	tb	Poppy seeds
1/4	c	Salad oil
1	c	Milk
3	tb	Melted butter
3/4	c	Bread crumbs
		SAUCE
1	c	Sour cream
1	c	Cream of chicken soup

INSTRUCTIONS

Veal:  Roll veal in flour and brown quickly in butter. Add salt, pepper and
water; simmer 30 minutes.  Meanwhile, in another pan, slowly cook onion in
butter.  Pour the veal intoa 9" x 13" casserole; arrange onion on top. In
the veal skillet, bring the soup and water to a boil and pour over veal.
Dumplings:  Preheat oven to 375 degrees.  Mix together first 5 dumpling
ingredients.  Stir in oil and milk. Mix melted butter and breadcrumbs, roll
tablespoons of batter into thebreadcrumb mixture and place on top of veal.
Bake 20 minutes.
Combine and heat the sauce ingredients.  Pass the sauce separately to be
poured over dumplings and veal.
Recipe By     : Vineyard Seasons by Susan Branch
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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