Creamed Sweetbreads Olivero Recipe
Ingredients
1 pound sweetbreads
1/2 cup sliced onion
1 medium clove garlic, minced
2 tablespoons butter or margarine
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/3 cup milk
1/3 cup chopped canned tomatoes
1/4 cup sliced stuffed olives
Cooked rice
Directions
In saucepan, combine 1 quart water, 1 teaspoon salt, and 1 tablespoon lemon juice.
Bring to a boil.
Add sweetbreads.
Cover; cook over low heat 20 minutes.
Drain; remove membrane.
Cut sweetbreads into cubes.
In saucepan, brown sweetbreads and cook onion and garlic in butter until onion is tender.
Add soup, milk, tomatoes, and olives.
Heat; stir now and then.
Bring to a boil.
Add sweetbreads.
Cover; cook over low heat 20 minutes.
Drain; remove membrane.
Cut sweetbreads into cubes.
In saucepan, brown sweetbreads and cook onion and garlic in butter until onion is tender.
Add soup, milk, tomatoes, and olives.
Heat; stir now and then.
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