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Menu Plan for Fall II: Week 11, Monday

Veal with Garlic
Buttered Potatoes
Sautéed Sliced Brussels Sprouts with Leeks

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

     Leftover Veal from Saturday with some simple boiled potatoes and Sautéed Sprouts.

Braised Veal with Garlic  

Braised Veal with GarlicTotal time: 10 minutes

 Ingredients:

 Instructions:

 

Buttered Potatoes

Total time: 25 minutes
    Sometime the simple things are best ....butter is optional!

Buttered Potatoes Ingredients:

 Instructions:

Sautéed Sliced Brussels Sprouts with Leeks

Total time: 10 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking.  Shredding, followed by a quick sauté is perfect.

Sautéed Sliced Brussels Sprouts with Leeks Ingredients:

 Instructions:

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium saucepans, lids, med. nonstick skillet
Cut potatoes, cook
Reheat veal
Trim, slice sprouts

Slice leek
Sauté leeks, sprouts
      Wait for stuff to cook
Mind the leeks and sprouts
Remove the veal when hot
Finish sprouts
Butter the potatoes, serve