METRIC VERSION OF RECIPES
2 kg veal brisket (with bones)
2 small onions, sliced
Sprinkle veal with garlic powder to taste and rub in; turn over and repeat on other side. Repeat on both sides with paprika. Spread onions in bottom of roasting pan. Place veal on top. Pour about 375 mL water into pan. Cover with lid and roast in 160°C oven for 2 to 2-1/2 hours, adding more water if necessary, until meat is fork-tender.
MEATBALLS IN TOMATO SAUCE
1 kg ground veal or other ground meat
125 mL matzo meal or bread crumbs
1.5 L tomato juice
25 mL chili sauce
25 mL grape jelly
Meatballs: In bowl, mix together ground veal, eggs, matzo meal and generous sprinkle garlic powder. Form into balls.
Tomato Sauce: In saucepan, stir together tomato juice, chili sauce and grape jelly; bring to boil. Add meatballs to saucepan; cook for about 1 hour.
MANDELBROIT & BISCOTTI