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> The Canadian Statesman, Bowmanville, April 20,1983 Section Two Kitchen Kepers Play Follow the Blue Jays k radio 1 y« 2 % PORK CHOPS SCALOPPINI: A GOURMET TOUCH TO CASUAL DINING The exciting twist to an otherwise ordinary main dish offering can spark up dinners and add new life to basic ingredients. By combining combining a few commonly used foods in a simple, unique way, you can bring a gourmet flavour to your dinner table, even when you aren't entertaining! Pork Chops Scalop- pini let you add that professional culinary flair to meals, while combining economy with nutrition, too. Pork Chops are coated in crushed corn flakes and served with a delicious delicious mushroom sauce. In addition to being a cost-saving item, pork is a wise buy because it is an excellent source of protein. Added nutrients are also provided by the eggs and mushrooms. For a complete dinner offering, serve with a crisp, chilled salad and your favorite vegetable. Chocolate Scotch Shortbread 1 cup unsalted butter, butter, softened 1 teaspoon vanilla extract cup confectioners' sugar teaspoon salt cups sifted allpurpose allpurpose flour cup strained unsweetened unsweetened cocoa powder (preferably (preferably Dutch process) process) Cream butter in large mixer bowl. Add vanilla, vanilla, sugar and salt and beat to mix. On low speed add flour and cocoa, scraping bowl with rubber spatula and beating only until mixture mixture holds together. If dough is not perfectly perfectly smooth, place on smooth work surface and knead briefly with heel ofhand. Form dough into a ball and flatten slightly. Flour a rolling pin and a pastry cloth, rubbing flour in well. Place dough on cloth and turn over to flour both sides. With floured rolling pin (re-flour as necessary) roll dough % inch thick (no thinner). It is important important to make it the same thickness all over. Use plain round cookie cutter IV2 inches in diameter. Before cutting each cookie, dip cutter in flour and tap to shake off excess. Cut cookies as close to each other as possible. Place cookies 1 inch apart on ungreased cookie sheets. Press together leftover scraps, reflour reflour cloth lightly if necessary and re-roll dough. With tines of four- pronged fork, pierce each cookie three times in a vertical row in the middle, piercing all the way through the cookie each time. Preheat oven to 300 e F. Bake 25 to 30 minutes or until cookies are firm to the touch, reversing cookie sheets top to bottom and front to back once during baking to insure even baking. Watch these carefully -- they can burn and become bitter bitter before you know it unless you check them often. If you bake only one sheet, bake on higher higher rack. (One sheet will bake in less time.) With wide metal spatula transfer cookies to racks to cool. Makes about 6 dozen, about 40 calories each. 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