*  Exported from  MasterCook  *
 
                  VEAL ROAST FLORENTINE... MAGAZINE *** Jo
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Meats
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pound         Boneless breast of veal
    2      cup           Mozzarella cheese -- shredded
      1/4  teaspoon      Pepper
    1                    Red or yellow pepper -- chopped
    2      teaspoon      Poultry seasoning
    2      tablespoon    Olive oil
    2      teaspoon      Basil
   13 3/4  ounce         Chicken broth
    1 1/2  teaspoon      Garlic powder
      1/4  cup           White wine; dry -- or water
   20      ounce         Frozen chopped spinach -- drain
    3      tablespoon    Cornstarch
    1      teaspoon      Salt
 
 DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL
AND   GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER
WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER.
SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS.
HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH
ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP.
REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT. COMBINE
WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING,
UNTIL THICKENED.
 524cal,58g pro, 58g protein, 7g carbo, 27g fat, 628mg sodium, 245mg cholesterol.
 
 
 
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