F'oop

Our veal is a real deal
compared to U.

A DAY after I sang the praises of Arm & Hammer oven
cleaner my phone started to ring. And ring.

It seemed like half the popula-
tion of the North Shore was scour-
ing the shelves of every store in
search of this elusive product. Oh,
oh,

Sure enough, when | checked the
tin 1 found there’s not a word of
French on it — proof that | bought
it in the U.S. I apologize! Howev-
er,.f hope enough people have
hassled enough grocery stores that
this excellent product will be made
available. :

In the meantime, if you happen
to be passing through Blaine or
Bellingham the merchants are real-
ly nice about accepting Canadian
cash.

een

Speaking of Bellingham, I was
shopping for some veal cutlets
there (planning to experiment with
a new recipe — it follows). The
only veal on display was those
chewed-up breaded horror stories,
passing themselves off as
**cutlets’’.

I rang the buzzer. The meat
manager informed me that no veul
was carried simply because it
would have to sell for $14 a
pound.

Furthermore, he told me that
there was no call for it. :

“Up in:Canada you’ve got lots
of immigrants who know how to
cook it. Our immigrants come
from the rest of the States and all
they want is hamburgers and hot-
dogs.” An interesting cultural
observation.

I prepared this recipe using thin-
ly sliced pork cutlets instead of the
veal and the results were excellent.
The comparative cost was excellent
as well.:Can you imagine paying
$14 a pound for veal? .

+e *

Veal (or Pork) Scallopini
With Garden Sauce
1 pound of veal scailops
(very thin cutlets)

Breading:
% cup fine, dry breadcrumbs
4 cup grated Parmesan cheese
2 teaspoons mixed, dry
italian herbs
i teaspoon garlic powder

1 egg
1 tablespoon water
oil for frying -

Sauce:
2 tomatoes
Y tb. fresh mushrooms
1 bunch green onions
4 teaspoon bouillon powder
(used French Dip in a
Mug mix) .
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
water

Pound the cutlets even thinner
— I use a plastic bag inside a
brown paper bag to cover the meat
and bash away with the side of a
hammer.

Penna

Combine the breading ingre-
dients on a sheet of waxed paper.

beaters
Barbara McCreadie

Dip each cutlet in lightly beaten
ege-water wash and roll in
breading mix. Set aside while you
prepare the sauce.

Skin the tomatoes — dip for a
few seconds in boiling water or
rotate over a gas burner to loosen
the skin. Seed if necessary. Dice.

SUNDAY + WE!

Lynn VaLiey Centre

1199 LYNN VALLEY RD. (corner of Mir. Hwy. & Lynn Valley 8d.)

Slice the mushrooms and green
onions. Combine in a saucepan
with a little dab of butter.

Cook slowly to allow the juices
to combine.

When vegetables are soft and
juicy, add the bouillon powder and
Worcestershire sauce. Taste.

You may want to add some ad-
ditional seasoning at this point,
depending on. the natural flavor of
the vegetables.

Combine the cornstarch with
just enough water to make a paste.
Add just enough of this mixture, a
bit at a time, to thicken the mix-
ture — it should still pour. Keep
warm.

Fast-fry the cutlets in a little oil
~— this takes only a minute or so
on each side. To serve, spoon the
sauce over each cutlet.

I ground on lots of cracked
pepper and would have garnished
with parsley had I any.

We steamed new potatoes and
corn on the cob done in the mi-
crowave in its husk,

Check your individual oven for
instructions as they vary widely.

ce he

Crab cakes are a staple food in
the Boston area. These make a
great lunch with a salad on the
side.

See Purchase

The

next time
you think of
parking
here,

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29 — Wednesday, July 20, 1988 - North Shore News

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