Continental Veal Casserole
|Veal||1 1⁄2 Pound|
|Bread crumbs||1 Cup (16 tbs) (2 Slices)|
|Eggs||2 , beaten|
|Ground mace||1⁄2 Teaspoon|
|Whole white onions||2 Pound (Drained)|
|Canned chicken gravy||21 Ounce|
|Uncooked rice||1 Cup (16 tbs)|
|Frozen peas||10 Ounce|
|Dairy sour cream||8 Ounce|
|Toasted silvered almonds||1⁄2 Cup (8 tbs)|
1 Mix veal, beef, bread crumbs, eggs, salt, mace, and pepper lightly with a fork in large bowl; shape into 48 small balls.
2 Layer meat balls and drained onions in a 16-cup casserole (or use 2 eight-cup ones); pour chicken gravy over; cover.
3 Bake in moderate oven (375Â°) 1 hour and 15 minutes, or until mixture is bubbling in center and meat is done.
4 While casserole bakes, cook rice, following label directions; drain; place frozen peas on top of rice in saucepan.
5 Measure out 1/2 cup peas for Step 7; stir re-maining peas and sour cream into rice, then stir all into casserole.
6 Bake, uncovered, 30 minutes longer, or until bubbly-hot.
7 Cook the saved 1/2 cup peas in small amount boiling salted water in small saucepan just until tender; drain; sprinkle over bubbling casserole; top with a ring of toasted slivered almonds.