VENETIAN VEAL CASSEROLE
	This is from Betty M. Dough (crust): 1 1/2 Cup Flour 1 teaspoon Garlic Salt 1 teaspoon Oregano 1/4 Cup Grated Parmesan Cheese 1/2 Cup Butter 4 - 5 Tablespoons Cold Water Meat Filling: 1 Lb. Veal Steak (cut up bite size) 1/2 Cup Flour 1/4 Cup Butter 16 oz. Can Tomatoes 8 oz. Can Tomato Sauce 1/4 Cup Chopped Onion 3 Tablespoons Grated Parmesan Cheese 1 Tablespoon Sugar 1 teaspoon Basil 1/2 teaspoon Salt 1/2 teaspoon Garlic Salt 1/2 teaspoon Oregano 1/8 teaspoon Black Pepper 4 Slices Cheddar Cheese Dough: Blend dough ingredients and roll out 2/3 of it to fit a 9"x11" casserole dish. Meat Filling: Melt Butter in a pan and brown Meat coated in Flour. Add rest except cheese Cover and simmer for 30 minutes. Put in casserole dish and top with Cheese. Cut remaining dough into fun shapes and place on top. Bake at 400 degrees F for 30 - 35 minutes. Serves 6. These are recipes that have appeared in our news letter or on our web site. If you have a recipe that you would like to add just drop a line to kennyb@runnerduck.com.

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