Veal Holiday/Event Recipes

"Serve these albóndigas (meatballs) skewered as appetizers. A squeeze of lime brings out their meaty richness. (Note: Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.) A Gourmet Magazine recipe."

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Ingredients: cilantro, ground cumin...

"Here's a meat pie (tourtière) my mother made in our family for many years. This wonderful recipe has been passed on to me and my sisters to enjoy and remember at christmas. This recipe is great for it's simplicity in the ingredients, good meat, good spices and your favorite pie crust. Hope you enjoy!"

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Ingredients: ground veal, eggs, onions...

"Sourced again from Donna Hay Magazine Number 56. One of our most favourtie new meals!!! We couldn't get swiss brown mushrooms, so used portobella instead - still yum! Couldn't source fontina cheese either so used a mix of all the odds and ends in the fridge - even yummier! It helps if you have sous chef to cook the semolina whilst you tend to the..."

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Ingredients: rib eye steaks, milk...

"This is quick enough to make on a weeknight, but also nice enough to serve to company. I watch for veal to go on sale, and make this then!"

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Ingredients: pepper, eggs, lemon juice...

"You can use your choice of veal scallopine or veal chops....the scallopine is more expensive, but also more tender. Make the sauce first, quickly saute the veal, and simmer for 20 minutes in the sauce. A wonderful Italian veal dish! Adapted from "A Treasury of Great Recipes" by Mary and Vincent Price, credit given to Passetto's in Rome."

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Ingredients: pepper, veal chops, mushrooms...

"From the book Czech and Slovak Touches. Recipe from Helen Seel, Cedar Rapids, Iowa"

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Ingredients: mushrooms, onions, salt...

"From the book Czech and Slovak Touches. Recipe from Caroline Hruska Sobolik of Spillville, Iowa"

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Ingredients: chives, pepper, eggs...

"What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant"

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Ingredients: pepper, salt & freshly ground black pepper...

"I found this recipe years ago in the church cookbook my grandmother gave to each of her grandchildren. I have spent many Christmas's with my cousin Heidi and we have made and enjoyed these together. I can't tell you if this is an authentic Swedish meatball, just that the church has a large population with Swedish roots."

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Ingredients: pepper, ground veal, eggs...

"I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious."

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Ingredients: cinnamon, cloves, ground veal...

"Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as..."

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Ingredients: cloves, pastry for a double-crust 9-inch pie...