Veal with almonds & prunes
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Veal with almonds & prunes
  Veal    Almonds    Passover    Nuts  
Last updated 6/12/2012 1:28:17 AM. Recipe ID 63577. Report a problem with this recipe.
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      Title: Veal with almonds & prunes
 Categories: Meats, Passover, Main dish, Fruits, Nuts
      Yield: 6 Servings
 
           -SANDI BROOKS WFCJ53B
      4 lb Boneless veal shoulder
      2    Cloves garlic, cut into sliv
  1 1/4 c  Vegetable oil
      1 ts Paprika
      1 tb Oregano
      1 ts Freshly ground black pepper
           Salt to taste
           Juice of 2 lemons
      1 lb Dried prunes
      2 c  Water
    1/2 c  Brown sugar
      1 c  Blanched almonds
 
   Cut slits into the veal and insert the garlic slivers into the slots.
  Place the veal in a utensil with a cover and add 1/4 cup oil, paprika,
  pepper, oregano, salt and lemon juice. COVER AND REFRIGERATE OVERNIGHT
  
   Preheat oven to 400 Transfer veal to a baking dish and add the
  marinade. Cover with foil and place the veal in the oven. Bake 1
  hour, covered. Remove the foil and continue baking, basting
  occasionally, until the veal is tender, about 1 more hour
  
  Meanwhile, place the prunes in a saucepan and add the water,brown
  sugar and 1/4 cup oil. Bring to a boil and simmer,covered 1/2 hour,
  or until the prunes are tender. Keep warm. Before the meat is done,
  heat the remaining 3/4 cup oil in a skillet and add the almonds.
  Cook, stirring until they are golden brown. Drain on absorbent paper.
  
  Slice the meat,put on a platter and keep hot. Drain the prunes,
  arrange on a platter and scatter the almonds over them. Serve the
  meat with the prunes and almonds as an accompaniment.
  
  This is so easy that it is great for Passover and has gotten great
  reviews prunes notwithstanding! Sandi in CT 03/01 01:00 P.M.
  Re-Formatted by Elaine Radis; 3/92
 




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Recipe ID 63577 (Apr 03, 2005)

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