Wednesday, December 4, 1996 — North Shore News — 23

.C. Grapes make for great cooking

From page 22

1 fresh bayleaf

800 g B.C. Coronation grapes
Sauce:

30 g butter

1 Thsp. ulated sugar

400 mL bodied red B.C. table

1T Tbsp. (level) cornstarch

5 mL lemon juice

. 4,7, Method: Tenderize the pork
., Steaks with a tenderizer, sprinkle

with salt and pepper to taste.

Turn and coat with the flour.

In a skillet heat oil and butter,
brown the pork steaks on both °
sides; about 2 minutes cach side.

Pour on white wine and add
bayleaf, cook covered until meat is
tender.

In a separate saucepan prepare
the sauce, brown the sugar in the
butter.

Mix together the cornstarch, the
wine and the lemon juice, add to

the browned sugar.

Whisk and bring to hoil. Simmer
for a few minutes.

Place steaks on a serving platter.

Add grapes to the wine sas:ce,
bring to a boil for 1 minute. Serve
with the steaks.

Pour the liquid part of the sauce
on the meat and the grapes serve
on the side.

Decorate with parsicy sprigs.

For a starch accompaniment
serve whipped potatoes, or steamed

rice. Serves four.

OKANAGAN GRAPE PIE

This relatively new recipe was
developed in the Okanagan to com-
pliment the wonderful fragranc-
and taste of Coronation grapew.

One 9 inch pie shell - top and bot-
tom

4c. granulated sugar

3 - 4 Tbsp. all purpose flour

2 tsp. melted butter

4c. Coronation grapes
50 mL egg and milk mixture =
egg wash

Method: Prepare and roll out
pie pastry as for a regular pie.

Mix flour and sugar together,
add to the grapes. Toss gently.
Place into the pie bottom; sprinkle
on melted butter. Place on pie pas-
try top; seal with egg wash.

Finish the pie by brushing the .
top with the egg wash. Make slits
in top pastry to allow the steam to -
escape. Bake in a preheated oven at
375 F for about one hour.

Cool, serve with dollcps of
whipped cream. Heavenly!

Good cooking!

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