DailyInbox.com: The Recipe File -- Veal Escalopes with Artichoke Hearts

[rcp-html-reply]

Title: THE RECIPE FILE

Christmas Gifts Galore! Great Gifts for Women! Lovely Frosted Gifts Ethnic Collectibles Can I get it by Christmas?  Click here to find out! Beautiful Vases Christmas Sale Store   DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Military.com's America in Uniform DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints Good Housekeeping's Site of the Day Junior Leagues' Recipe File CoachVille's Trivia   NOW AVAILABLE!! Mastery TV marries the two biggest mediums of our generation --- television and the Internet --- to provide personal development, inspiration and training to people all over the globe. Joining can cost less than a cup of Starbucks a week!! It also also has an opportunity to create a stream of monthly income. Register for a free look! Click Here for Details   Print this recipe Send this recipe to a friend Meat and Poultry: Veal Escalopes with Artichoke Hearts from California Sizzles Easy and Distinctive Recipes for a Vibrant Lifestyle INGREDIENTS: 5 Tablespoons butter 1/2 pound veal escalopes   Flour for dusting 1 pint half and half, or whipping cream 2 Tablespoons tarragon 1/2 teaspoon salt   Pepper to taste 1 package frozen artichoke hearts   Arrowroot or cornstarch for thickening TO PREPARE: 1.  Melt 2 Tablespoons butter in large skillet.  Dust veal     with flour, and place in hot skillet.  Brown veal on     both sides. 2.  Remove cooked veal and place on hot plate, keeping     warm. 3.  Add half and half, remaining butter, tarragon, salt and     pepper to medium-hot skillet. 4.  Cook frozen artichokes according package directions,     and drain.  Add to skillet. 5.  Bring sauce to a boil and simmer.  Add arrowroot or     cornstarch, as needed, to thicken sauce. 6.  Pour thickened sauce over cooked veal and serve at     once. Note: Turkey slices can be substituted for the veal in this rich, subtly flavored dish. SERVES: 4 Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design.  All rights reserved. Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162. The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of California Sizzles will support the Junior League's indispensable work within the community for those in need.           Subscription Information You are subscribed with e-mail address:  [EMAIL PROTECTED] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]