oe

~~

42 - Wednesday, March 20, 1985 - North Shore News

A little veal - et voila 2

like this, ‘‘Brian put the

CAN remember writing a line sometime last fall
that read something

barbecue to bed for the winter — it’s great to
get back to having regular meals again.”’

Well, for the record, I’ve
had my fill of those ‘‘regular
meals’’ and if we get one
more day of sunshine, [I'm
officially declaring our
barbecue open for business.

by Barbara

Safeway is featuring chuck
steak at $1.18 a pound this
week — almost the only
BBQ related speciat I notic-
ed. I often buy a double
quantity of chuck, cutting

- the best part (closest to the

wobbly bone) to use on the
barbecue and dicing the rest
for stew,

Good. Breakfast brand
side bacon is just $1.99 (500
gm) — try shish kabobs with
bacon and big cubes of
marinated, tenderized chuck.
I pre-cook the bacon in the
microwave until it’s semi-
done but still pliable before
stringing it on the skewers to
ensure fully cooked bacon
and rare steak. If you’re us-
ing wooden skewers (look

for them in Chinese bamboo
shops) soak them in cold
water for a while before you
use them.

But, just in case it rains,
here are a couple of recipes

budget
beaters

McCreadie

from my files — for the Veal
Marsala, mushrooms are an
excellent buy at IGA this
week at $1.79 Ib.
Veal Marsala
(serves 4-1 double)

Y% Ib. mushrooms, sticed
4 (bsp butter
juice of one lemon
1% Ib boneless veal,
pounded thin
% cup a/p flour
salt and pepper
¥2 cup beef broth from mix
Y% cup Marsala wine

In two tablespoons butter,
saute the mushrooms until
just limp. Sprinkle with
lemon and remove to a
bowl. In the same pan, melt
the rest of the butter.

Pound the veal thin ~ |

fh

eC

ee iy

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use both a mallet and the
side of a saucer. As it flat-
tens, sprinkle with the flour
and give it a few more good
bashes.

Brown the meat, a few
pieces at a time over medi-
um-high heat. Don’t over-
cook — it should be just
off-pink. Remove pieces and
stow them on top of the
mushrooms while you dothe
rest. Salt and pepper to
taste.

If you're making this for
company, stop right here.
Regrigerate the mushrooms
and the meat. You can either
make the sauce and
refrigerate separately or hide
the pan until you're ready to
deglaze, just before serving.

Get the pan good and hot
and pour in the Marsala stir-
ting and scraping to get the
brown bits. Add the broth
and heat itup. Toss in the
mushrooms and meat and
heat just until heated
through. Don't let it sit
around.

Lift the meat to the centre
of a big platter. Surround
with oven-roasted potatocs
and cherry tomatoes.

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Sprinkle generously with
fresh parsley. Serve sauce
separately.

For a marvellous company
meal, try appetizer-size serv-
ings of fresh, hot fettuccini
to start. Serve with a spinach
dish (or broccoli) and
home-made rolls. This com-
bination has never received
anything short of rave
notices — even from all my
kids. Party Spinach

(Approx. 8 servings)
2 bunches fresh spinach,
picked over, well washed
and divided = (instructions
follow)
big pot boiling water
paper towels
coarse breadcrumbs (make
by cutting 2 slices bread into
v2" cubes and sautecing
with butter or use packaged,
buttering them up a bit)
cheese sauce (use 3 tbsp but-
fer, 2 tbsp flour, 1 cup milk,
Y2 cup grated strong cheddar
or equivalent)
salt and pepper
grated Parmesan
nutmeg

See page 43

169%|
$199°5|

.
{
os

IT’S TIME to drag out the barbecue for some real budget
beating.

on all fabrics

| Mon-Fri 7:30

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i For over 25 yrs