Recipes

Recipes
Veal Parmigiana	Broiled Lobster Tails	Lamb Rib Chops	Lemon Tart

Veal Parmigiana 6 veal patties or cubed steaks 2 tbsp. butter (use more if needed) 1 jar spaghetti sauce (16 oz.) 1 c. shredded Mozzarella cheese 1/3 c. Parmesan grated cheese 1 (4 oz.) can mushrooms sliced (drained)
In skillet melt butter until bubbly. Add meat and cook 3 to 4 minutes on each side until golden brown. Remove and place in baking dish side by side. Pour spaghetti sauce over patties. Add mushrooms, Parmesan and Mozzarella cheese. Place in preheated oven for 15 to 20 minutes. Garnish with minced parsley. Serve with buttered noodles.
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Broiled Lobster Tails 4 frozen lobster tails 2 qts. boiling water 1/4 c. salt 1/4 c. lemon juice
Drop frozen lobster tails in boiling water; add salt and lemon juice; heat to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a sharp knife or kitchen scissors, remove soft shell-like covering on underside of tail. Drizzle melted butter over lobster meat; sprinkle with paprika. Place lobster on rack 4-6 inches from broiler. Broil 6 minutes. Serve in shell with melted butter.
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Lamb Rib Chops 1/2 cup olive oil 3 cloves garlic, chopped 1 lemon, rind grated 2 tablespoons fresh lemon juice 1 teaspoon dried herbes de Provence or 1/2 teaspoon dried basil plus 1/2 teaspoon dried rosemary 1/2 teaspoon salt 1/2 teaspoon cracked black pepper 8 lamb rib chops (1 pound total)
Whisk oil, garlic, rind, juice, herbs, salt and pepper in small bowl. Place chops in shallow glass dish. Pour marinade over chops; turn to coat both sides of chops. Cover with plastic wrap and marinate in refrigerator for at least 2 hours; turn chops over a few times. Heat broiler. Broil chops about 4 inches from heat for 3 minutes. Turn over; broil 3 or 4 minutes or until internal temperature registers 140 degrees on instant-read thermometer for medium-rare, or broil longer for desired doneness. Remove chops from broiler. Let rest 5 minutes before serving.
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Lemon Tart 3 eggs, separated 1 1/2 lemons 1 can condensed milk 1/8 tsp. salt 1 1/2 c. flour 1 tsp. salt 1 1/2 tsp. sugar 1/2 c. vegetable oil 2 tbsp. milk 9" tart pan (with removable bottom)
Preheat oven to 325 degrees. Mix together 1/2 cup vegetable oil and 2 tablespoons of milk. Pour over flour mixture. Stir until no dry flour is left. Press dough into tart pan. Beat the egg yolks. Add grated rind and juice of lemons condensed milk and salt. Mix together. Beat egg whites until stiff and then fold into lemon mixture. Pour into unbaked crust. Bake for 40 minutes.
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