6 servings (20 mcgs of VITAMIN K per serving.)

1 pound Thin veal, cut in medallion sized pieces
1 1/4 cups Self-rising flour
10 tablespoons Butter
1/4 cup Green onions, sliced
1/4 cup Stock
3 cups Mushrooms, sliced
1/4 cup Dry Marsala wine
Salt and pepper
Lemon slices

Pound veal thin and dredge in flour. Shake off excess. In pan, melt the butter over medium to high heat and sauté veal until golden brown. Remove to a platter and keep warm.
In the same pan, add the stock to deglaze the pan. Add onions, mushrooms, and wine. Simmer to reduce sauce to half. Pour sauce over veal and garnish with lemons.

8 servings (5 mcg of VITAMIN K per serving.)

2 pounds Boneless beef chuck cut into 1 inch cubes as with stew meat.
1/4 cup Unbleached all-purpose flour
1 1/3 cups Sliced carrots
14 1/2 ounces Tomatoes, should be whole peeled tomatoes, undrained and chopped or use crushed tomatoes
1 Bay leaf
1 envelope Soup mix (Onion or Beefy Onion soup mix.)
1/2 cup Red wine
8 ounces Mushrooms
2 cups Cooked rice OR
8 ounces Medium or broad egg noodles

In a 2-quart casserole, toss beef with flour. Add carrots, tomatoes, bay leaf, and mushrooms then add beefy onion recipe soup mix blended with wine. Cook at 250 degrees Fahrenheit for 7 hours or until beef is tender. Remove bay leaf. Meanwhile, cook noodles or rice according to package directions. To serve, arrange Bourguignonne over noodles.

4 servings (24 mcgs of VITAMIN K per serving.)

8 3 ounce Boneless chicken breast pieces (1 1/2 pounds)
1/2 teaspoon Salt
2 tablespoons Olive oil, treated (See DIETARY TIP # 10.)
1/2 teaspoon Pepper
2 tablespoons Butter
3 tablespoons Fresh chives or green onions
Juice of 1/2 lime or lemon
2 tablespoons Brandy or cognac
2 teaspoons Dijon-style mustard
1/4 cup Chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet to even out the thickness of each piece. Sprinkle with salt and pepper.
Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter and keep warm.
Add chives or green onions, lime juice, brandy, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.

4 servings (1 mcg of VITAMIN K per serving.)

4 Boneless pork loin chops
2 tablespoons Finely chopped pecans
1/2 teaspoon Garlic salt
3 tablespoons Fresh lemon juice
1/4 teaspoon Lemon pepper seasoning
1 tablespoon Butter or Canola oil, treated (See DIETARY TIP # 10.)
Fresh lemon slices optional

Sprinkle both sides of chops with garlic salt and lemon pepper.
Heat butter or oil in large skillet over medium heat. Add chops and brown 5 to 7 minutes per side or until pork is tender. Remove chops to a serving plate, sprinkle with pecans and keep warm. Stir lemon juice into drippings in skillet, heat for one minute, stirring constantly. Spoon over cooked chops. Garnish with lemon slices.

6 servings (1 mcg of VITAMIN K per serving.).

1/3 cup Butter, soft
2 tablespoons Lemon juice
2 teaspoons Dijon mustard
6 large Salmon steaks or fillets, 1 inch thick, 4 to 5 ounces each
Olive oil, treated (See DIETARY TIP # 10.)
Salt and pepper

Beat the butter until creamy, gradually adding lemon juice until mixture is fluffy. Beat in mustard. (Cover and chill if you are making it ahead.)
Bring butter mixture to room temperature. Lightly coat salmon steaks with olive oil, using pastry brush. Sprinkle with salt and pepper. Set salmon on grill 6 inch above hot gray coals. Cook, turning once with wide spatula, until fish flakes in center when prodded with fork, about 10 minutes.
Place steaks on hot serving platter, topping each with equal portion of butter mixture.

6 servings (4 mcgs of VITAMIN K per serving.)


1 cup Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sugar
2 tablespoons Cocoa
1/2 cup Milk
1 teaspoon Vanilla
2 tablespoons Mayonnaise, homemade (See Recipe Index)
3/4 cup Walnuts or pecans, chopped


3/4 cup Brown sugar
1/4 cup Cocoa
1 3/4 cups Hot water

Sift dry ingredients together. Add milk, vanilla and mayonnaise. Mix until smooth. Add nuts. Pour into 9 inch cake pan.
Mix brown sugar and cocoa. Sprinkle over batter. Pour hot water over entire batter. Bake at 350 degrees Fahrenheit for 40 to 45 minutes.

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