italian style veal steaks

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN 1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.

PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6 3. SAUTE' GARLIC, ONIONS, AND PEPPERS IN SALAD OIL OR SHORTENING 5 MINUTES.

SET ASIDE FOR USE IN STEP 5.

RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.

ADD SAUTEED' VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK MIXTURE. MIX WELL; BRING TO A BOIL.

POUR ABOUT 4½ QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS.

BAKE ½ HOUR OR UNTIL HOT. NOTE: 1. IN STEP 3: 1 ¼ OZ DRY GARLIC A.P. WILL YIELD 1 OZ MINCED GARLIC; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 3, 2 ¼ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A-17.

NOTE: 3. IN STEP 3, 2 OZ (¾ CUP) DEHYDRATED ONIONS AND 5 ⅓ OZ (1 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A-11) OR 2 LB (1 ½ QT) FROZEN DICED PEPPERS MAY BE USED.

NOTE: 4. IN STEP 5, 4 ¼ OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L10100 SERVING SIZE: 1 STEAK From the (actually used today!).

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