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SKILLET VEAL WITH VEGETABLES 6 boneless veal cutlets (4 oz. each) 2 Tbsp. shortening 1 tsp. salt 1 (16 oz.) can tomatoes 1 (1 1/2 oz.) pkg. spaghetti sauce mix with mushrooms 1/3 c. sherry 1 (16 oz.) can whole onions, drained 1 (6 oz.) can sliced mushrooms, drained (reserve 1/4 c. liquid) 1 (16 oz.) can peas and carrots, drained Pound meat until 1/4-inch thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in toma- toes, spaghetti sauce mix and sherry; heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes. Makes 6 servings (305 calories each). This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!