Main Course Recipes : Veal Scaloppini with Cream Sauce and Creamy Mashed Potatoes with Fresh Herbs

Serves 6 to 8

Ingredients :

One half cup flour
Salt and pepper to taste
4 - 6 veal medallions
One quarter cup butter
4 shallots, minced
One third cup fresh mushrooms, chopped
Two thirds cup cooked ham, chopped
One quarter cup flour
1 cup milk
1 cup Swiss cheese, shredded

Combine the first one half cup flour and salt and pepper in a small bag. Place veal medallions one at a time in the bag and shake to coat. Melt butter in a saucepan and brown veal on both sides. Remove and place in baking dish. Saute shallots until tender, add mushrooms and ham. Combine remaining one quarter cup of flour and milk and mix well. Pour over shallots, mushrooms and ham and cook over medium heat until mixture starts to thicken. Pour over veal and sprinkle with cheese. Bake in the oven at 375 until cheese melts.

Tips : Use low fat milk and cheese.

Creamy Mashed Potatoes with Fresh Herbs

Serves 6 to 8

Ingredients :

4 quarts water
1 tsp. salt
3 - 4 pounds golden potatoes
Two thirds cup cream
One quarter cup butter
1 Tbsp. fresh parsley, finely chopped
Salt and pepper to taste

Bring water to a boil, add salt. Meanwhile, peel potatoes and slice in quarters. Place potatoes in boiling water and cook until tender. Drain water and mash. Add cream, butter, salt and pepper and parsley. Serve at once. You may vary the herbs by substituting dill or chives for the parsley.

Tips : Use fat free Half and Half in place of the cream.