Mom’s notes: Aunt Mil says the longer it stands the better it is. Try serving with pickle relish or meat variation. Try mustard on the cheese. Try using 1 egg and 1 cup milk.
For a topper reserve 1 cup of a 6-oz. pkg. corn [or tortilla] chips. Combine remainder chips with
3 lb. shoulder veal (have it boned and cut small.) Brown one onion in 2 tsp. butter. Add meat to onion and brown very lightly by stirring constantly. Make a cream sauce with 1 qt. milk and q small can Bordens milk, add 1 pkg. Blue Hill Pimiento cheese to make rich cream sauce, but not too thick. Add to meat, also ½ tsp. celery salt. Have 2 lb. asparagus or new peas or few diced carrots and peas partly cooked and add last mixing in carefully so as not to break up the vegetables Cut American cheese on top. Bake in mod. oven 1 hour. Serve in patty shells or on biscuits. Or leave out vegetables and serve on cooked noodles.
Note from Debbie: Why anyone would want to have veal and pretend it is chicken is beyond me!