A Taste of Pennsylvania Cookbook

BEEF & VEAL DAYcontinued from previous page1⁄2 tsp. pepper1⁄2 tsp. paprika1 tsp. saltVEAL WELLINGTON:2 lb. veal tenderloin2 portabella mushroom caps2 Tbsp. butter, unsalted2 Tbsp. shallots, chopped1 Tbsp. garlic, minced1⁄2 tsp. thyme1⁄2 tsp. pepper1⁄2 tsp. salt1 egg1⁄2 lb. pâté (goose or duck,optional) — could be cheeseinstead, like a nice PA bluecheese1 pkg. puff pastry dough,thawed2 cups veal demi-glace1⁄4 cup Madeira or red wineFlour a cutting board and lay out puffpastry.Roll out puff pastry large enough to rolltenderloin in completely. Place mushroomcap slices on center of pastry. Place slicedfoie gras on top of caps. Then lay tenderloinon top and roll dough up, sealing with eggwash.Roll over and egg wash roll. Top with puffpastry cut outs to suit occasion.Bake at 425˚F for 10 minutes, then reducetemperature to 375˚F and bake for anadditional 10–15 minutes, until pastry isgolden brown.Remove from oven and carefully place on aserving platter.Serve with veal demi-glace reduction.DAIRYSPOT.COM HEALTHY TIPFiber, what grandma called roughage, iscarbohydrates our bodies can’t digest. Dietary fibercomes from plants, including vegetables and fruit.Fiber that occurs naturally in foods(versus being added in processing) mayhelp reduce the risk of heart disease,obesity and type 2 diabetes. Bothchildren and adults need foods withdietary fiber for more nutrients, normaldigestion and healthier blood sugar and cholesterollevels. Fiber also comes from beans and peas,whole grains and nuts.54