Creamed Sweetbreads Olivero
|Onion||1⁄2 Cup (8 tbs), sliced|
|Garlic||1 Clove (5 gm), minced|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped canned tomatoes||1⁄3 Cup (5.33 tbs)|
|Sliced stuffed olives||1⁄4 Cup (4 tbs)|
|Cooked rice||1 Cup (16 tbs)|
In saucepan, combine 1 quart water, 1 teaspoon salt, and 1 tablespoon lemon juice.
Bring to a boil.
Cover; cook over low heat 20 minutes.
Drain; remove membrane.
Cut sweetbreads into cubes.
In saucepan, brown sweetbreads and cook onion and garlic in butter until onion is tender.
Add soup, milk, tomatoes, and olives.
Heat; stir now and then.