1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
6 veal shoulder chops
4 tbsp. oil
1 clove garlic, chopped
2 (10 1/2 oz.) cans condensed cream of mushroom soup
1 tbsp. paprika
3/4 tsp. salt
Dash of marjoram

Combine flour, salt, and pepper in a paper bag. Drop the chops in and shake until each chop is coated with flour. Heat oil in a heavy skillet with garlic. Add chops and brown on both sides. Drain off fat. Mix mushroom soup with paprika, salt, and marjoram; pour over chops. Cover and cook, stirring occasionally, over low heat about 20 minutes.

Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE:

Veal chops with mushroom sauce, French fries, Brussels sprouts, jellied fruit salad, brownies.

Early in the day bake brownies and make fruit salad.

5:00 p.m. - start veal chops.

5:30 p.m. - Heat oven for French fries.

5:40 p.m. - Cook Brussels sprouts and place French fries in oven.