Pre

22 - Wednesday, August 13, 1986 ~ North Shore News

Food.

eat the heat

with cool

WHEN IT’S as hot as it’s been for the past weck or so, you
don’t want anything to do with an oven. Top of the stove,

BBQ or eat deli is the route to take.

1 browsed through my files last
week and adapted this recipe.
Brian did something unusual: he
praised the meal. The kids did the
usual — cleared out the leftovers
by the next day.

Stong’s:

budget
beaters

by Barbara
McCreadie

This takes about half an hour,
from start to finish, including the
linguini, veal and broccoli (or a
salad),

Veal a la Creme
6 veal cutlets (about 2 pounds or
so)
flour, salt and pepper
2 tablespoons each: margarine,
corn oil
1 large onion, diced
2 lb. mushrooms, sliced
heavy sprinkling of gartic po-vder
1 cup white wine (dry to medium)
1 cup chicken broth
1 small carton sour cream
i tablespoon four
dash of mixed Itatian herbs
juice of 42 lemon

Pound the veal with flour —
keep adding as necessary — be-
tween two sheets of waxed paper.
I use the side of my meat mallet.
If you haven’t one, use the edge of
a saucer or the flat side of your
hammer. About % cup flour does
the job.

Sprinkle veal with salt and pep-
per.

Heat oil/margarine mixture in,
frypan. Saute each cutlet-auritil
lightly browned on--each side —
shout three -miinutes. Set veal
aside. Add extra oil and butter if
pan gets dry Do only as many
cutlets as fit comfortably in pan.

Add onion, mushrooms and
garlic to pan. Uf dry, add a bit
more butter. Saute until timp.
Add wine and broth, stirring well
and scraping pan.

Return cutlets to pan, spooning
the broth over. Cook, covered,
about 10 minutes. Combine sour
cream with flour. Add herbs and
lemon.

Remove veal from pan. Keep
hot. Stir sour cream mixture into
juices in pan. Simmer, stir but
don’t boil. Serve gravy over veal.

While all this is going on, get a
potful of water boiling. Throw in
a package of Olivieri’s linguini.
When it’s cooked — probably five
minutes, drain and toss with butter
and Parmesan cheese.

Dust with parsley.

When your kids say, ‘‘Mom,
please make that again!’’ vou
know you have a winner.

BEST BUYS:
Buy Low: Whole fryers, 95¢ {b.:
Niagara frozen orange juice, 34!

ml, 69¢; Palm 2% milk, 21, $1.77;
lean ground beef, $1.78 Ib.

Chuck steak, $1.08 Ib.,
boneless chuck steak, $1.88 Ib.,

food

seedless green grapes, 69¢ lb.; me-
dium ground beef, $1.58 Ib.; large
eggs, $1.35 doz.; English cucum-
bers, 79¢ ea.

Safeway: Boneless turkey cubes,
$2.29 Ib.—try them stir-fried. Im-

See Best
Page 23

We couldn't pass up the celebration of

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Centennial of our city dazzles the world,
ali summer long.

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