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American-Style Hot Veal Sausage
The one-of-a-kind smell and taste of a blue-ribbon winner at the county fair! I love it with fried peppers and onions.
2 pounds ground veal
1 teaspoon whole fennel seed
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
1/2teaspoon onion powder
4 teaspoons vegetable oil, divided
In a large bowl, combine all the ingredients except the oil; mix thoroughly. Shape the mixture into 16 patties. Coat the bottom of a large skillet with 2 teaspoons of the oil and add just enough water (about 1/4 cup) to cover the bottom; heat over medium heat. Add half the patties, making sure they don't touch; cook thoroughly, uncovered, for about 5 minutes on each side, or until brown. Repeat, using the additional 2 teaspoons oil and more water.
16 patties (4 to 5 servings)
Mulberry Street Pasta with Vegetables
Take a shortcut to Little Italy and, before you know it, this will be a regular at your house, too!
1 1/2 cups (about 1/2 of a 16-ounce package) frozen mixed vegetables containing broccoli, thawed
1 garlic clove, minced
1 can (10 3/4 ounces) condensed broccoli cheese soup
1 cup milk
1/4cup grated Parmesan cheese
1/2teaspoon Italian seasoning
3 cups hot cooked fettuccine (about 8 ounces uncooked)
In a largeskillet over medium heat, cook the thawed vegetables and garlic in the butter for 5 to 8 minutes, or until tender-crisp, stirring often. Stir in the soup, milk, cheese, salt, and Italian seasoning. Bring to a boil; reduce heat to low and cook for 5 minutes, stirring occasionally. Pour the mixture over the hot fettuccine and toss to coat.
4 side-dish servings (5 cups)Mr. Food: Real American Cooking. Copyright � by Art Ginsburg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.