Veal Bundles

• 2 tsp. olive oil
• 1 clove garlic
• 1/4 lb. sliced mushrooms
• 1/2 c. sliced parsley
• 1/4 c. golden raisins
• 1/4 c. bread crumbs
• 3 Tbsp. grated Parmesan
• 1 lb. scaloppine
• 1 c. chicken broth
• 1 chopped carrot
• 1 (14 oz.) can stewed tomatoes

1. Heat 1 teaspoon oil in large pan at medium heat.
2. Add garlic (saute 30 seconds).
3. Add mushrooms (saute 3 minutes).
4. Remove from heat.
5. Stir in parsley, raisins, bread crumbs and Parmesan.
6. Lay scaloppine flat.
7. Spread about 1/3 cup stuffing over each scaloppine.
8. Roll up and secure with toothpick.
9. Wipe skillet. Saute rolls in remaining oil in skillet for 5 minutes until brown. Add broth and carrot and simmer 15 minutes.
10. Remove rolls to plate (keep warm).
11. Remove picks.
12. Stir tomatoes into skillet. Boil rapidly 5 minutes until slightly thickened.
13. Add rolls. Heat through.

olive oil, clove garlic, mushrooms, parsley, golden raisins, bread crumbs, parmesan, scaloppine, chicken broth, carrot, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319342 (may not work)