6 boneless veal cutlets (4 ounces each)
2 tablespoons shortening
1 teaspoon salt
1 can (16 ounces) tomatoes
1 package (1 1/2 ounces) spaghetti sauce mix with mushrooms
1/3 cup sherry
1 can (16 ounces) whole onions, drained
1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16 ounces) peas and carrots, drained

Pound meat until 1/4 inch thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling.

Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes. 6 servings (305 calories each).

What’s for dessert? Frozen Lime Pudding (below).

Pour 1 can (14 ounces) evaporated skim milk into refrigerator trays; chill in freezer until soft ice crystals form, about 30 minutes. In chilled bowl, beat milk until stiff. Stir in 1 can (6 ounces) frozen limeade concentrate, thawed, and drop 5 drops green food color. Pour into 2 refrigerator trays; freeze until firm. Eight 1 -cup servings (90 calories each).

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