Creamed Sweetbreads Olivero Recipe
Ingredients
| Sweetbreads | 1 pound | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Milk | 1/3 Cup (16 tbs) | |
| Chopped tomatoes | 1/3 Cup (16 tbs), canned | |
| Stuffed olives | 1/4 Cup (16 tbs), sliced | |
| 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.
Chef
