3 lb. boneless shoulder of veal
1 lg. onion, thinly sliced
3 tbsp. vegetable oil
4 tbsp. cornstarch
2 (13 3/4 oz. each) cans ready-to-serve chicken broth
1 tsp. lemon juice
1 tsp. sugar
1/4 to 1/2 tsp. rosemary, crumbled
4 cups cooked lima beans
2 cups cooked baby carrots
1 1/2 cups cooked kernel corn
2 unpeeled red apples, thinly sliced
noodles

Cut veal into 2-inch cubes. Cook onion in oil until soft and lightly browned in large kettle or Dutch oven; remove from pan.

Add veal; brown slowly on all sides. Meanwhile, blend cornstarch with 1/2 cup cold chicken broth; add remaining broth, lemon juice, sugar and rosemary. Stir over low heat until slightly thickened. Pour over browned veal; add onions. Simmer until veal is tender. Add cooked vegetables and apples; heat to serving temperature. Serve over hot noodles.

Makes 8 servings.