Seattie trip yields fabulous scone

WHAT A dizzy
this past one was!

On Thursday, late, Brian said,
“Let's get out of here.” A phone
call later, | had confirmed reserva-
tions at our favorite hatel in Seat
tle. Early Friday, Pd ted the cats,
arranged with the kids i look
after the house aad we were on the
road.

It was probably the worst drive
we've ever had. At one poiat Brian
confessed that he'd have turned
around except the road was just as
bad behind us as in front.

Bad? Winds to 70 m.p.h., sheets

weekend

of rain, thick traffic and pockets
of fog. It was so bad that | fell
asleep.

budget
beaters

Barbara McCreadie

That may sound corny, but I'm
only caught falling asleep in a
crisis if the outcome looks so bad
that | don’t want any part of the
end result.

More about the Seattle weekend
in a later travel column. I found
some new places to go, new (to
me) shops and a fantastic recipe —
one I'd pay a lot for but got for
free.

It comes from the Cafe Sport in
the Pike Place Market and is utter-
ly wonderful. The problem is that
the recipe starts with ‘‘24 cups of
flour’’ and needs to be scaled
down. I'll do it this week, test the
cesults, and pass along the most
addictive scone recipe in the world.
Promise.

Now, for the column E'd intend-
ed to write. It’s a funny coin-
cidence that some of the major in-
gredients of the following recipe
are featured in the food ads this
week.

I made this pork steak creation
in an emergency — I have dinner
ready every night at 6:30. What do
you do if you have a 5:30 ap-
pointment? This worked well:

Baked Pork Steak Dinner

I pre-browned the steaks, made
the gravy, cut the vegetables, put
the lid on the frypan and stuck the
whole thing in the oven on ‘‘time
bake.”*

When [ got home (five minutes
before Brian) the house smelled
wonderful and dinner was ready. [t
tasted damn good on a_ cold
January night.

The quantities given are for five
— I cut down on the vegetables
and froze the leftover pork and
gravy for another night.

3 lb. pork steak, trimmed and de-
boned

flour

about 2 tablespoons oil for frying
large onion, culin wedges
{tin whole mushrooms

i tia mushroom soup

5 medium new potatoes,
and quartered

5 medium carrots, sliced

Dredge the steaks in flour.
Brown in oil, adding the onion and
the auushroanis when you Gur the
steaks. Reserve mushroont liquid.
When chops are browned on both
remove front pan and set

washed

sides,
aside.

Add mushroom juice fo pan and
stip te foosen browned bins. Add

43 - Wednesday, fianugry 10,

H'cop

Bake at 350°F for one hour.

f served it with a fresh spinach
salad and cheese sticks (Save-On-
Foods has great) ones: buy the

soup and stir until creamy.

Return meat to pan. Arrange
potatoes along the edges and car-
rots in the middle. Cover tizhtly.

re-heat).
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