"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Casha Ova (Cheese & Eggs) Recipe

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This recipe for Casha Ova (Cheese & Eggs), by , is from Memories and Recipes from Nana Josie's Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josie

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs stew veal
1 loaf Italian bread (day old)
1 cup grated cheese (romano/parmesan)
1 dozen eggs
Basil
Parsley - fresh
Garlic (chopped fine)
Salt & Pepper
Oil

Directions:
Directions:
Trim fat from veal and cut into cubes. Put oil in large pan, add veal, salt, pepper, garlic & basil. Cook until veal is brown. Fill pan about 1/2 full with water. Let boil until veal is tender.

Mix together bread crumbs, cheese, salt, pepper, garlic and parsley. Add eggs and mix until like moist dressing. Float this mixture on top of cooked meat. You should have at least 1/2 pan of water. After veal comes to a boil again, lower heat, cover and let simmer 1 to 1 1/2 hours or until firm.

 

 

 

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