Boned Oysters
INGREDIENTS:
4 ts Olive oil 8 oz Ground veal
1/2 c Chopped onion 1/2 c Skim milk
2 Garlic cloves, minced 2 c Drained canned Italian
1/4 c Each minced carrot and -tomatoes, finely chopped
-celery 1 ts Salt
4 ts Olive oil 8 oz Ground veal
1/2 c Chopped onion 1/2 c Skim milk
2 Garlic cloves, minced 2 c Drained canned Italian
1/4 c Each minced carrot and -tomatoes, finely chopped
-celery 1 ts Salt
dash each pepper nad ground nutmeg
In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.
Makes 4 servings, about 3/4 cup each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.
Makes 4 servings, about 3/4 cup each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.