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May 2, 2011

An Old Family Favourite

I know this is not diet food, but this is a family favourite recipe passed down through the generations of my family.  When my parents got married, my dad came with this recipe.  So this is something that my great grandmother used to make my grandmother, my grandmother used to make my dad and my mum made for me and I am now making for my son.  My son absolutely loves it so I know it is something that he will carry on to the next generation (phew, that was a long story, LOL).  Anyway I thought I would share this dish with you.  It is SO easy, really a great dish for the whole family and I was going to say cheap, but it has veal in it, so not so cheap.

So the dish is called "Rice Number".  That's it, just rice number.  Maybe it had a fancy name once upon a time, but as long as I have known it, it's rice number.

So the ingredients..

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Veal (that has been beaten out) (about 4 or 5 large pieces)
Wheatgerm (I used about a cup)
2 x Cans of Campbells Condensed Cream of Chicken Soup
2 x Cans of Mushrooms in Butter
1 x 250ml Tub of Natural Yoghurt
1 to 2 Bay leaves
Paprika
Rice

Slice up the veal into small bits.

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Place wheatgerm into large zip lock bag (This is obviously a modern day addition to the recipe that I have created as when my dad was young and when I was young, we didn't have zip lock bags, LOL).  Place veal into the wheatgerm filled bag and seal the bag.

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Move veal around until it is completely coated with veal (making sure no pieces are stuck together).

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Once coated, heat a pan and add some oil.  Cook veal in small batches until lightly golden brown.

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Place cooked veal into baking/casserole dish.

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Into large bowl or blender add chicken soup, mushrooms and yoghurt.

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Blend until well combined and if in a bowl used a hand blender to mix ingredients until well combined.

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Pour sauce mixture over veal and mix lightly.

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 Add a couple of bay leaves to the top of and press slightly.  Sprinkle top with paprika.

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Place in moderate oven for about one hour.

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Cook some rice.

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 Add rice to a bowl or plate

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Scoop a couple of large ladles of Rice Number over the top.

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I have never tried to freeze this, so don't know if it freezes, but it is just as good the next day if stored in the fridge and then reheated.

Enjoy....

7 comments:

  1. Looks delicious...thanks! Stopping by from Bloggy Moms. Great to meet you:)
    ~Courtney

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  2. It sounds interesting. I like veal. My family is so picky though!

    I'm your newest GFC follower!

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  3. Ummm....Can I just say I LOVE the theme of your blog! It's great. I'm a big health nut...more so in the gym than on the plate. I SO look forward to reading your entries and staying up-to-date! THANKS!!!

    :) Yomaida

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  4. Thanks Yomiada and Courtney for your comments and for following my blog :)

    MyLittleMe, my son is super fussy. This recipe is so great because it's old, as in old fashioned, so not full of lots of different ingredients and flavours. The veal is really tender so it's great for kids because they don't get put off by really chewy meat. It's just really creamy and mild tasting. :)

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  5. I found you through On the Fence!

    This recipe looks terrific! I can't wait to try it out! Now I'm off to parooze your blog!

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  6. Thanks for following Ashley.

    I hope you enjoy the dish, it's certainly not a modern dish, it's simple and tasty. Let me know how it goes :)

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  7. This looks awesome! I'm your newest follower from Picket Fence Blogs. I wanted to invite you to link up this {or any} recipe at my Tasty Thursday Recipe Swap Blog Hop. Have a great day!
    -The How To Mommy
    http://www.thehowtomommy.com

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