2 lb. spinach cleaned, drained 3 qt. boiling water 2 tbs. oil 3 cloves garlic, chopped.
1. Plunge spinaeh into boiling water. Boil 1 minute and drain.
2. Heat oil in a large skillet, add garlic and cook until lightly browned. Add spinaeh, stir rapidly over high heat for three or four minutes.
3. Sprinkle with salt and sweetener. Mix well and serve hot or cold.
Note: This makes a good filling for a luncheon or light supper omelette.
LEMON VEAL WITH OLIVES
3 lb. boneless veal, rolled and tied, 1 tsp. dried rosemary leaves, tied crushed 2 tbs. grated lemon rind (use i tsp. dried sweet basil leaves, fresh lemon rind) crushed i clove garlic,finely minced 3 tbs. olive oil, 1 tsp. salt, 1 cup dry Marsala wine, 1 tsp. pepper, 1 cup Pitted ripe olives, sliced.
1. Mix lemon rind, garlic, salt, pepper, rosemary, and basil.
Divide this mixture in half. Untie and unroll the veal and rub the inner surface with one-half of the flavouring mixture.
Reroll and retie. Rub the remaining mixture all over the outside of the veal.
2. Heat the olive oil over a medium high flame in a heavy pot large enough to hold the veal. Brown the veallightly.
3. Pour the wine over the veal, reduee the heat to low, eover tightly and simmer about i! hours, or until veal is fark tender, but not too soft. Turn the veal occasionally. Be careful not to overcook.
4. When done, remove the veal to ahat platter and let it stand. There should be quite a bit of liquid in the pan.
Increase the heat and boil untilliquid is redueed to about half. Add the sliced ripe olives and heat through. The sauee should thieken somewhat on being reduced.
5. Slice the veal and spoon the sauce over it.
1. Mix lemon rind, garlic, salt, pepper, rosemary, and basil.
Divide this mixture in half. Untie and unroll the veal and rub the inner surface with one-half of the flavouring mixture.
Reroll and retie. Rub the remaining mixture all over the outside of the veal.
2. Heat the olive oil over a medium high flame in a heavy pot large enough to hold the veal. Brown the veallightly.
3. Pour the wine over the veal, reduee the heat to low, eover tightly and simmer about i! hours, or until veal is fark tender, but not too soft. Turn the veal occasionally. Be careful not to overcook.
4. When done, remove the veal to ahat platter and let it stand. There should be quite a bit of liquid in the pan.
Increase the heat and boil untilliquid is redueed to about half. Add the sliced ripe olives and heat through. The sauee should thieken somewhat on being reduced.
5. Slice the veal and spoon the sauce over it.
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