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Show Justa little imagination is needed to see many ways in whichhot dog rolls and hamburger buns can be uscd — other than the waytheygot their names. For people on the go a “breakfast on a bun,” served buffet style on the porch orpatio, includes orange juice, scrambled eggs aibacon on frankfurter rolls and sausage patties and scrambled eggs on hamburger buns, milk and hot coffee. It’s easy to fix, fun to eat and the sandwiches can be toted along to be eaten on the way to workorplayif desired. The menu can be varied in mauy ways: corned beef burgers 1nay be used instead of the sausage and eggs; link sausages, beef patties, Canadian bacon, ham, bologna, deviled ham, minute beef steaks, dried (chipped) beef, fish burgers or any kind of canned ordeli-luncheon meats may be served on a bun, with or without the scrambled eggs (See “Breakfast on a bus,” p. 25) Ask any cookie lover (and who isn’t one?) his favorite kinds, Wom en Today SUNDAY, JUNE 13, 1971 Don’t toss the peel! Put the golden covering of a fresh western grapefruit to good use as an attractive serving cup for a nutritious and easy summer fruit salad or dessert. A great accompaniment for that outdoor meal. Here’s how to makethis festive salad. Using a whole fresh grapefruit for each salad bowl, cut through the peel, just to the pulp in six places.Stact at the top of the fruit and goto within an inch of the base. Carefully pull each piece of peel away from thepulp as far as it has been cut, Then cut each section of peelinto two or three strips. Scoop outthe fruit and cut into bite-size pieces for the salad. Fill the fruit cup with the gr: it pieces, chunks of a fresh western orange,slices of a bright red apple and chunks of banana or other fresh fruit in season. Garnisn the colorful cup with a maraschino cherry and serve with a French dressing livened up with freshly squeezed lemon. This sparkling salad or dessert is a beautiful way to treat your bodyto the extra nutrients needed during warm summerdays. and old fashioned oatmeal and peanutbutter are sureto be high on his list. But now there’s no need to choose between these two cookie giants — the goodness of both has been combined into one delicious cookléT Air they are great picnic goers, While Peanut Butter-Oatmeal Cookies pair the characteristic flavors of the originals, they’re unigue in texture and shape. Stiff dough is shaped into balls but not flattened. The cookies bake soft and rounded with chewy, moist centers. Peanut Butter-Oatmeal Cookies Makes 4 dozen % cup creamy or chunk-style peanutbutter Y% cup butter or margarine Y%cup shortening 1%cups firmly packed brown sugar 1 egg 1 teaspoon vanilla 1 cupsifted all-purpose flour 1 teaspoon baking powder % teaspoon salt 1 cup quick or old fashioned oats, uncooked Heat oven to moderate (350 degrees F.), Beat together peanutbutter, butter, shortening and sugar until creamy. Add egg and vanilla; beat well. Sift together flour, baking powder and salt. Add to creamed mixture, mixing well. Stir in oats. Form into 1-inch balls and place on ungreased cookie sheets, Bake in preheated oven (350 degrees F’.) 12 to 14 minutes. Does an tantalize the taste buds so much as the aroma seasoning in the package, mixed yonnaise and lemon and flavor of food cooked over chercoal under the open sky? So far a kickoff summer party, here’s a happy new hotdog recipe that’s as easy to fix at a pienie site as in your own backyard. An unusual glaze made with frozen fruit punch concentrate and prepared yellow mustard 1 gives the Frisky Bacon Wrapped Franks exciting sweet-tart taste. For picnic or campsite cooking, prepare the sauce at home and tote in a plastic container. And the remaining punch makes a refreshing beverage. As a go-along, Lemony Potato Salad is comip'ementary in taste and texture. And since it starts with a package of scalloped centrate, 0 frankfurter potatoes there’s no time con- frequent suining peeling, cooking and (See “Bacon Wrapped,”p. 25) It’s a matter of superb timing that Father’s Dayarrives when the outdcor cookery season is in full swing throughout the country. For what better dinnertime tribute to Dad than a thick steak broiled to juicy tenderness on thegrill! Steak, man’sfirst choice on the restaurantbill of fare, is his top favorite at home too, And when it comes to cookery — there’s something about the outdoor grill that brings out the best in a steak. Many a man favorsa Porterhouse. When it’s thick, this steak is often carved and shared. But Dad deservesoneto call his own on his special day. Doeshelike his steak deliciously browned on the surface and pink within? Or woula he prefer it a bit moreon the rare side? Now’s the time to be especially sure thatit wiil be just right. Plan an easy-to-prepare menu so you can givethat steak the attentionit merits. (See “Broiled Steak,” p. 25) Whenis a hamslice more than a hamslice? The answerto this riddle is easy for the womanwisein the ways of kabob cookery. She knows that a hamslice retains its good eating quality yet gains a bit of glamour when cut into hearty cubes for kabobs, especially when the meat is annointed with a delicious brush-on sauce while broiling. If you haven’t prepared ham in this manner, sampling the reci for Dixie Ham and Yam Kabobs will promptly convince you that it’s the thing to de. As the name suggests, the recipe has bit of built-in southern charm. In addition to the ham, there are canned yams, more correctly called sweet potatoes. Also alternated with the ham cubes on the skewersare triangular piezes of juicy fresh oranges. Finally to ild the kabobs, a spicy orangemney sauce flavors and glazes Since most modern hams are fully cooked as purchased, broiling time is short. For this reason, both canned sweet pace andpieces of orange can threaded on the same kabobs with the meat. (See “Dixie Ham and Yam,”p. 25) Those summerperennials, grilled franks and burgersare never-fail fare, for both family and company meals, And for good reasons — like the basic black dress, it’s so easy to dress them a Add somecolorful, zesty toppings, a sprightly salad andthat simple food is transformed into something special. Snappy Burgers are seasoned with two tablespoons of seasoning mix for sloppy Joes. The remaining mix is used to give zippy flavor to the Corn Relish Tcpping. An envelope of chili seasoning mix is the surprise ingredients that makes the Tomato Relish Topping unusual and appealing. SNAPPY BURGERS, FRANKS AND RACY RELISHES 1% pounds ground beef Y4 cup water 1 savelope (1¥%-02.) Seasoning Mix for Sloppy joes 6 to8 hamburgerrolls 1 pourd frankfurters 8 to 10 frankfurter rolls Corn Relish Topping (recipe below) Tomato Relish Topping (recipe below) (See “Burgers, franks, toppings,” p. 25) o |