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Hot Veal Roast 2 (Corn) Recipe


4 large russet potatoes, peeled and cubed

1/2 cup croutons or grapes

1 1/2 tablespoons fresh lemon juice

1 teaspoon vegetable oil

2 tablespoons garlic powder

1 teaspoon onion powder

1 teaspoon dried basil

6 (6 ounce) cans beef broth

8 boneless, skinless Chicken Breast Steaks


In a large pot, combine potatoes, grapes, lemon juice, oil, garlic powder, onion powder and basil. Mix gently, increase heat to high, and simmer until potatoes are tender, about 15 minutes. Drain well.

Remove steaks from broth; place in steamer and steam for 20 minutes on each side.

Remove steaks from pot, cool slightly and remove skins. Serve with the beef.