2 cloves garlic
4 1/2 tbsp olive oil
3 pounds lean veal roast, cut in 1 1/2″ pieces
16 ounces condensed cream of mushroom soup
16 ounces milk
1 1/2 tsp salt
1/4 tsp pepper
2 – 3 tbsp curry powder
10 scallions and green tops, thinly sliced
2 1/2 cups pineapple chunks, drained
2 1/2 cups cooked rice

Cut roast in 1 1/2″ pieces. Brown garlic in shortening; remove. Add veal; brown well. Stir in soup, milk, salt, pepper, curry powder and scallions. Simmer, covered, for 30 minutes; refrigerate for several hours. Slowly reheat curry; stir in pineapple chunks. Serve over fluffy rice. Recipe makes 8 servings of Hawaiian Veal.