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Instructions |
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1.
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Skin the tomatoes and slice the onions and simmer in butter with garlic.
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2.
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Add the white wine when the tomatoes and onions are almost cooked and cook for a further ten minutes.
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3.
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Place the cutlets in a buttered casserole and pour the mixture over them.
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4.
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Cover and cook for 90 minutes at 350 degrees. Serves 4
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SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93
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ALL RIGHTS RESERVED Copyright © 2013
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