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Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Veal Cordon Suisse


      6 slices Veal
      6 slices Black Forest Ham
      6 slices Swiss Cheese
      1 Egg -- beaten
      1 cup Milk
      1 cup Seasoned Bread Crumbs
      Oil -- for frying


    Flatten the veal with a pounder and trim off any uneven pieces.
    Place one slice of ham and one slice of cheese on each veal piece and roll up. (You may  have to secure with a toothpick if they don't close, but remember to remove the toothpick  before serving!)
    Dip the rolls in the milk and then the egg and then coat with the breadcrumbs.
    In a large frypan heat about 1/2" of oil. Fry the rolls, turning often to make sure  you get al the sides crispy. They should be done in about 10 - 15 minutes. If you see that  they are getting too brown lower the heat, but try to keep the heat constant as you want a  nice even color.
    Remove from the pan, drain on paper towels and serve immediately.

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