Recipe - Rosy Veal With Artichokes

1 One half pound Veal in 1One half inch cubes
2 tablespoon Olive oil
1 cn Condensed tomato soup
One half cup Water
One fourth cup Chablis or other white wine
2 Cloves garlic; minced
1 pack (9oz) frozen artichoke
hearts
One half pound Fresh mushrooms
3 ounce Salami; cut in strips
One half cup Drained; chopped pitted
black olives
1 tablespoon Drained capers

In large, heavy skillet, brown veal cubes in oil. Add soup, water, wine &
garlic; cover & cook over low heat 1 hour. Stir occasionally. Add remaining
ingredients. Cook 15 minutes more & stir occasionally.

MRS J.F. (PAT) LOEFFLER

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.