General cooking tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Chef Galatis Spezzatino Di Vitello (Veal Ste Recipe

	Category	Stew Recipes
	Views	120
	Ratings	0

Ingredients And Procedures

1/4 lb Bacon -- sliced, diced

2 lb Veal shoulder -- boneless,

-in 1" cubes 2 tb Shallots (or onions) -- minced

1 md Garlic clove -- minced

3 tb Flour

2 c Veal stock (or chickn broth)

1 t Salt

1/8 ts Black pepper

2 c Red Burgundy wine -- divided

1 1/2 ts Worcestershire Sauce

2 tb Butter

1/2 lb Mushrooms -- small, fresh

1 cn Carrots -- tiny, whole, draind

-(14 to 15 oz. can) 1 lb Onions -- tiny, white; cooked

Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add veal, a few pieces at a time; brown on all sides; remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 cups wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, until veal is tender. about 1-1/2 hours. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with chopped parsley, if desired. SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.

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<h1>Chef Galatis Spezzatino Di Vitello (Veal Ste</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 lb Bacon -- sliced, diced <P>2 lb Veal shoulder -- boneless, <P>-in 1" cubes 2 tb Shallots (or onions) -- minced <P>1 md Garlic clove -- minced <P>3 tb Flour <P>2 c Veal stock (or chickn broth) <P>1 t Salt <P>1/8 ts Black pepper <P>2 c Red Burgundy wine -- divided <P>1 1/2 ts Worcestershire Sauce <P>2 tb Butter <P>1/2 lb Mushrooms -- small, fresh <P>1 cn Carrots -- tiny, whole, draind <P>-(14 to 15 oz. can) 1 lb Onions -- tiny, white; cooked <P><P>Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add veal, a few pieces at a time; brown on all sides; remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 cups wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, until veal is tender. about 1-1/2 hours. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with chopped parsley, if desired. SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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