Veal with Brandy Cream Sauce - The key to tender veal is to not overcook it. In this recipe, the meat is done as soon as the flour coating is golden brown. Follow the instructions to the letter for an outstanding cream sauce that would be equally tasty served over steaks or pork chops. Sauté onion in 2 T. melted butter for 4 minutes. Add mushrooms and sauté 3 minutes. Take pan off of heat and add brandy. Carefully ignite and when flames subside, return to heat and simmer 1 minute. Add broths and boil 5 minutes. Add cream and boil 15 minutes. Pour sauce into a bowl and cover with foil to keep warm. Coat veal in flour and sauté with the remaining butter in a hot skillet until brown, about 2 minutes per side. Serve with sauce.

4 tablespoons butter

1 red onion, sliced very thin

8 oz. mushrooms, stemmed & sliced

6 tablespoons brandy

1 cup beef broth (canned)

1 cup chicken broth (canned)

1 cup heavy (whipping) cream

1/2 cup flour

6 veal cutlets, pounded until thin

French Country Chicken - This dish makes its own delicious gravy. Sprinkle chicken on all sides with paprika, salt and pepper. Sauté chicken until brown (about 3 minutes each side). Transfer to a plate. Add vegetables to skillet and stir for 2 minutes. Sprinkle flour in skillet and stir vegetables to coat. Gradually add broth and wine and bring to a boil while stirring. Return chicken and juices to pan; bring to boil and then reduce heat to medium low. Cover and simmer until chicken is cooked through, about 30 minutes. Salt and pepper and garnish with parsley.

6 chicken thighs (I prefer boneless ones)

1 tablespoon paprika

2 tablespoons vegetable oil

1 pound small red potatoes

8 small boiling onions, peeled

4 large carrots, peeled and sliced

1 tablespoon flour

1 cup low-salt chicken broth (canned)

1/2 cup dry white wine

1 sprig fresh parsley

Short Ribs Provençal - Very tender and tasty – serve with a green salad and a crusty loaf of bread. Preheat oven to 325. Heat oil in ovenproof pot. Salt and pepper ribs. Brown ribs in batches, about 8 minutes each. Transfer to large bowl. Add onion, chopped carrots and celery to pan - cook until soft, about 10 minutes. Add garlic, flour and herbes. Stir 1 minute. Add wine and 2 cups of broth; bring to bowl, scraping pan. Add tomatoes with juice and bay leaf. Return ribs to pan, add water. Bring to boil. Cover pot and transfer to oven. Bake until ribs are very tender (about 2 1/4 hours), stirring occasionally. (Can be done 1 day ahead) Add remaining 1/2 cup broth, peeled carrots and olives. Cover, return to oven and cook at 350 until carrots are tender (about 30 minutes). Discard bay leaf. Transfer ribs and carrots to platter. Keep warm. Boil sauce to thicken slightly. Season to taste. Pour sauce over ribs and sprinkle with parsley.

      2 Tablespoons olive oil

6 pounds beef short ribs, 3 to 4 inch

1 large onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

12 whole garlic clove, peeled

2 Tablespoons flour

1 tablespoon herbes de provence

2 cups red wine

2 1/2 cups beef broth

1 14 ounce can diced tomato

1 each bay leaf

1/2 cup water

24 each baby carrots, peeled

1/2 cup nicois olives, pitted

3 Tablespoons fresh parsley, chopped