Old Colony's Recipes

4 veal cutlets, cut 3/8 in. thick (about 4 oz. each)	1 tbsp olive oil
1/4 tsp pepper, divided	1/4 cup all-purpose flour
1 tbsp. tomato paste	3/4 tsp salt, divided
1/2 tsp. sugar	6 tbsps. butter or margerine, divided
2 cloves garlic, minced	1 can (14 1/2 oz.) whole peeled tomatoes, undrained
1/4 cup dry white wine	1/4 cup water
4 oz. mozzarella cheese, shredded	Angel Hair pasta, enough for 4 servings

Rinse spinach thoroughly in a large bowl of water; drain, but do not squeeze dry.
Trim and discard stems.  Stack the leaves and cut them crosswise into coarse 
shreds.  Place the spinach in a large saucepan over medium heat, cover and steam
4 minutes or until tender, stirring occasionally.  Add 2 tbsps. butter.  Cook and 
stir until butter is absorbed.  Remove from pan and set aside.
To make the tomato sauce, heat 2 tbsps. butter in a medium saucepan over medium
heat until melted and bubbly.  Add the garlic and cook and stir about 30 seconds.
Press the tomatoes and juice through a sieve into the garlic mixture; discard the 
seeds.  Add wine, water, tomato paste, sugar, 1/2 tsp. of the salt and 1/8 tsp. of
the pepper to the tomato mixture.  Bring to a boil and reduce the heat to low.
Simmer, uncovered for 10 minutes, stirring occasionally.  Remove from heat and 
set aside. 
Now mix the flour and the remaining 1/4 tsp. salt and 1/8 tsp. pepper in a small
plastic bag.  Place each veal cutlet between sheets of waxed paper on a cutting
board.  Pound the veal with a meat mallet to 1/4 inch thickness.  Pat dry with
paper towels.  Place each cutlet, 1 at a time, into the plastic bag and shake to coat
evenly with the seasoned flour.
Heat the oil and remaining 2 tbsps. butter in a large skillet over medium heat until
bubbly.  Add the veal to the skillet and cook 2 to 3 minutes per side until light 
brown.  Remove from heat and spoon off excess fat.  Top the veal with the 
reserved spinach and then the cheese.  Pour the reserved tomato mixture into the
skillet, lifting the edges of the veal to let the sauce flow under.  Cook over low
heat until bubbly.  Cover and simmer 8 minutes or until heated through.  Serve with 
pasta.  Garnish with sprigs of parsley and serve with a fine Chianti. 
Makes 4 servings.


Combine the vinegar, garlic, salt, mustard and pepper in a small bowl. Add the oil
in a slow steady stream, whisking until the oil is thoroughly blended.  Slice the
tomatoes and cheese into 1/4 inch thick slices.  Trim the cheese slices to the 
size of the tomato slices.  Place the tomato and cheese slices in a large, shallow
bowl or a glass baking dish.  Pour the dressing over the slices and marinate,
covered, in the refrigerator at least 30 minutes or up to 3 hours, turning the 
slices occasionally.  Layer the basil leaves with the largest leaf on the bottom
and roll up jelly-roll fashion.  Slice the basil roll into 1/4 inch thick slices and 
separate into strips.  Arrange the tomato and cheese slices alternately on a
serving plate or 4 individual salad plates.  Sprinkle with basil strips; drizzle with
remaining dressing.
Makes 4 servings.

2 cloves garlic, minced	2 teaspoons olive oil	2 tbsps. chopped fresh thyme or 2 tsps. dried thyme
2 tbsps. chopped fresh parsley	2 teaspoons chopped fresh marjoram or 3/4 tsp. dried marjoram	1/2 teaspoon paprika
2 tbsps. grated Parmesan cheese		2 small loaves (about 4 oz. each) Italian or French bread

Preheat your oven to 350 degrees.  In a small bowl, combine the garlic and oil
and mix well.  In another small bowl, combine the parsley, thyme, marjoram, and
paprika.  Ad the Parmesan cheese and mix well.  Cut each loaf crosswise into
diagonal slices, without cutting all the way through.  Brush the cut sides of the
slices with garlic oil, then sprinkle the herb mixture between slices.  Wrap each
loaf in foil and place on a baking sheet.  Bake until heated through, about 10 to
15 minutes.  Unwrap the loaves and place them on a breadboard or in a basket
and serve immediately.  These loaves may be made ahead and frozen.  First wrap
each loaf in plastic wrap and then in foil.  May be kept frozen up to one month.
To heat, preheat oven to 350 degrees, remove foil and plastic wrap and rewrap
the loaves in foil.  Place on a baking sheet and bake until heated through, about
25 to 30 minutes..

1 cup sweet or dry fruity white wine	1 cup sugar	1 cup water
1 cup lemon juice	Fresh blueberries and raspberries.	2 egg whites
Mint leaves

Place the wine and water in a small saucepan. Add the sugar and cook over medium heat, stirring frequently, until the sugar has dissolved and the syrup boils. Cover and boil 1 minute. Uncover and adjust the heat to maintain a simmer. Simmer for 10 minutes without stirring. Remove from heat and refrigerate 1 hour or until the syrup has completely cooled. Stir the lemon juice into the cooled syrup. Pour into a 9 inch round cake pan and freeze for 1 hour. Remove from freezer and quickly stir the mixture with a fork, breaking up the ice crystals. Freeze 1 hour more or until firm, but not solid. Meanwhile, place a medium bowl in the freezer to chill. Beat the egg whites in a small bowl with an electric mixer at high speed until stiff peaks form. Remove the lemon ice mixture from the cake pan to the chilled bowl. Immediately beat the ice with a whisk or a fork until smooth. Fold in the egg whites and mix well. Spread this mixture evenly into the same cake pan. Freeze for 30 minutes. Remove from freezer and immediately stir with a fork. Cover the cake pan with foil and place in freezer again for at least 3 hours, or until firm. To serve, scoop Italian Ice into fluted champagne glasses or dessert dishes. Serve with berries and mint garnish. Add an extra touch by serving with a pony of Amaretto. Makes 4 servings.

2 tbsps. red wine vinegar	1 clove garlic, minced	1/2 tsp. salt
1/4 tsp. dry mustard	1/3 cup olive oil	4 Italian plum tomatoes
Generous dash of freshly ground black pepper	6 oz. mozzarella cheese	8 to 10 fresh basil leaves