BLINDE RECIPES

Steps:

• Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes.
• Beat the egg yolks and soak the bread slices in them.
• Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly.
• Divide this evenly among the 8 cutlets and spread on each.
• Roll the mixture inside the cutlets and secure each roll with a toothpick.
• Beat the egg whites with a little water and brush this mixture over each of the veal rolls.
• Cover each roll with Dutch rusk crumbs.
• Heat the margarine in a large frying pan.
• Brown each of the veal rolls, turning them occasionally.
• Remove them from the pan and set aside. Add a little water to the pan and stir.
• Put the veal rolls back into the pan and add the lemon slices.
• (You may have to add some more margarine at this point)
• Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks.
• Remove the lemon slices and pour the gravy over the veal rolls.
• Garnish with parsley and serve with rice and beans.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.