Veal and Pearly Onion Stew
Spring is finally here and it's time to put away the skis and head for the cottage. For many the opening weekend is a very busy time when we invite friends to help with those initial jobs that require a few extra people. After the long day, everyone has built up an appetite so here are a couple of ideas to feed the gang.

• 2 lb. fresh or canned pearly onions
• 1/2 cup olive oil
• 3 lb. veal stewing meat cut into cubes
• 4 Tbsp. flour
• 10 cloves garlic
• 3 cups chicken stock
• 1 1/2 cups white wine
• 1 Tbsp. fresh rosemary
• 1 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. parsley

Heat oil in a sauce pan and brown veal a few pieces at a time, remove to a bowl and cover with the flour.
In the same. oil, cook peeled garlic until tender.
Mix everything together in an oven-proof casserole dish and bake at 325'F covered for 20 minutes, and uncovered for the last 10 minutes.
Serve with rice or noodles.
Serves 8 - 10
*if you use fresh onions, cook them for 20, minutes in boiling salted water before adding them to the casserole.

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Mushroom Strudel
This is a great dish that is rich and replaces your-bread and potatoes. You can also make it up beforehand and freeze it before cooking.

• 10 leaves of filo pastry
• 1/2 lb. butter
• 4 cups chopped mushrooms black pepper
• 1/2 tsp. di I weed 8 oz. cream cheese
• 1 cup sour cream
• 1 cup bread crumbs
• 1/4 pup chopped parsley
• 7 1/4 cups chopped green onion
• poppy seeds

Saute' mushrooms in a small amount of oil and drain well.
Combine the remaining ingredients and mix well.
Lay a leaf of filo pastry on the counter (cover the rest with a damp tea towel), brush with melted butter.
Add another layer of filo and brush with butter.
Continue until you have five layers.
Place half of the filling across the width of the filo and roll it up tightly.
Brush with butter and sprinkle with poppy seeds.@ Repeat the process for second half of filling.
Bake at 375'F for 25 minutes.