OCR Text |
Show Page HERALD, Provo, Utah 15-- THE June Wednesday, 24, 1970 Barbecue Season Comes Again All-Americ- Franks an Star at Any Cookout What could be more ap- 10 slices bacon 10 frankfurter rolls propriate for an Combine mustard, catchup, cookout than the frankfurter, but with a new peanut butter and oil; stir until well blended. Split frankfurters twist. Peanut-Glaze- d Frankfurters not quite through to bottom; is an exciting merger of com- brush cut surfaces with mustard plementary flavors. Lively mixture. Wrap each frankfurter prepared yellow mustard in 1 slice bacon; secure ends combined with bland peanut with wooden picks; brush with butter make the unusual baste. mustard mixture. Grill over hot Wrapped in bacon and grilled, coals, turning end brushing the glazed franks are ap- occasionally with additional propriately festive, yet ex- mustard mixture until done Serve in rolls. 10 servings. ceedingly simple to prepare. Served with a macroni salad and crisp carrot and cucumber New jewelry at Cartier spears, this outdoor meal has features rings cut out of gold a with maximum appeal cubes and gleaming discs of minimum of oreparation. PEANUT-GLAZEgold perched atop narrow gold FRANKS bands. Jean Dinh Van, V cup French's Prepared Yellow Mustard jewelry designer at V Cartier, believes jewelry should cup catchup 2 tablespoons creamy peanut be a simple line, well done. His bracelets neatly encircle the butter wrist with geometric circle and 2 tablerpoons salad oil 1 pound (about 10) frankfur- square cutouts and chunky cubes and hoops of gold. ters ' IIMHIlUllHrffl"'""""' PUNGENT PICKLES pack plenty of flavor punch in a dish to pamper the palate. This delicious charcoaled steak variation is easy to prepare m' ' mmgm""' French-Vietname- M and relatively inexpensive. It's called Grilled Dill Steak. Pickles lovers will pucker with joy. -- Steak Remains Favorite Among Backyard Chefs Think of charcoal broiling and palate and make this a really most everyone thinks first of superb steak dish. teak. But even steak can Unlike many cuts of steak, this become tiresome if the cut and one is relatively economical. A of London method of preparation are not Broil will serve 8 hungry people. varied from time to time. Grilled Dill Steak is a new And it will move easily inside to variation that is the kitchen broiler when the bound to become a barbecue weather turns cool. Save the pickle slices for thick slice of regular. A London Broil is garnish and make thin diagonal top round marinated over night in a tangy meat slices to ensure tender saucs of sliced dill pickles, olive juicy eating. A dill pickle fan oil, garlic and pickle liquid and with thinly sliced carrot inserts makes a colorful and decorative grilled over glowing coals. The meat is basted oc- touch. GRILLED DILL STEAK casionally with the marinade while it is cooking. And it is the (Makes 8 servings) pungent pickle that packs plenty cup olive oil of flavor punch to pamper the 3 cup sliced dill pickles 1 Day MMSllv V '' I clove garlic, minced piece London Broil beef (about Vk to thick from top of round) Salt and pepper Combine oil, pickle liquid, sliced pickles and garlic in large shallow dish; add meat and turn until coated. Cover and marinate overnight, turning to grill meat once. Remove meat ' or broiler rack, reserving marinade. Cook steak 6 inches from source of heat for about 14 to 17 minutes per side for medium doneness. Brush meat with additional marinade during grilling and sprinkle each side with salt and pepper after grilling. THE gloriously draped in tasty bacon will be the star spangled attraction at any outdoor where food is involved. Kids love the unusual peanut butter glaze. It's a great menu get-togeth- er suggestion the adolescent boys and men. Wood chips from apple, oak, maple, hickory and cherry give smoke flavor to fish, Soak chips in water at least an hour before using, so they will give maximum smoke and not burn too rapidly. On a charcoal grill, add a few chips at a time to the charcoal while cooking. If chips flame up, add more wet chips. For a gas grill, scatter wet chips directly on the ceramic briquets for added flavor or wrap them in perforated foil before placing them on the briquets. This gives a subtle flavor. Happy fish fry! ready to use. Butchers are usually very helpful in advising what cuts to buy. Fillets are the sides of the fish cut length-wid- e away from the backbone. Sticks and portions are pieces cut from blocks of frozen fillets; these are ready to use. Canned fish comes in many varieties. The amount of fish to buy reserving varies with the recipe to be used, the size of the serving, and the amounts of bone in the fish. Count about three ounces of cooked, boneless fish as a little less for small children, a little more for ser-ving--a Steak n' Onions is Easy above a bed of glowing coals. Cook one side to desired degree of doneness. Turn and sprinkle cooked side with rehydrated minced onion. The flavor of the onion will permeate the meat. Cook second side to desired degree of doneness. Season with salt and ground black pepper. Makes 6 servings. Charcoal broiled steak with onions is a cinch to make with instant minced onion. Rehydrate 2 tablespoons of instant minced onion with same amount of water for 10 minutes. Slash the sirloin or porfat of a terhouse steak so it wont curl during broiling. Rub broiler rack with a little steak fat Place steak on rack about i 2 mm sexier-than-ev- 2 1 all-tim- m m mm fa parking and gift wrap ( J4 V er GREAT SAVINGS Ban the bra? No. So said nine Panne velvet is one of the out of 10 designers interviewed "luxury fabrics favored for fall by the Contour Council, whose evening wear. It shows in solid members keep the innerwear shades and stained glass prints. REDUCTIONS u W of 2 0 to 0 2 Choose from these fine brands . . . Lady Florsheim, Naturalizes Audition, Risque, Contempo, Nina, Sbicca and Many Others ... J (6) 31 . M a 1M ORIGINAL VALUES TO $35 H 1 r III V tablespoons French's Pre- pared Yellow Mustard teaspoon French's Onion envelope French's Instant Mashed SQUAH IW.KON. opMmwiAfii'tfy 1 ri Salt 1 1 I for 1971: softer and rounder toes, softer leathers fall and winter. and softer colors. Cheeseburger Treats 1 cream, and you've got a meal you'll remember. Whether you buy the fish or catch them yourself, this is the happiest ending they could come to. i been split and spread with butter measured by grill thermometer) or margarine in advance for 10 minutes on each side. Continue broiling, turning ocpicnic-eatin- g ease. casionally about 20 minutes CHERRY-GLAZEPORK longer or until well done. During CHOPS last IS minutes of broiling time, 8 pork chops, cut 1 to inches season chops on both sides with thick and brush with sauce. salt Vi cup sugar Continue broiling, brushing with 1 tablespoon cornstarch sauce and turning occasionally. 1 can (16 ounces) pitted tart red Serve remaining sauce with cherries chops. 8 servings. Vi teaspoon almond extract 1 teaspoon salt Combine sugar and cornstarch Men, 45, to 64 years of age, in saucepan. Add cherries, head the list of persons dying cherry liquid and almond from conditions associated with one of which flavoring. Cook over low heat, atherosclerosis stirring constantly, until clear is coronary heart disease. N Thousands of people agree that food rarely tastes better than when properly cooked probably because the open air, the relaxed, congenial atmosphere, and the tantalizing aroma of outdoor cookery all combine to whet the appetite and sharpen the taste. Fish and shellfish are no exception to this happy rule, and almost all varieties adapt readily to outdoor cooking and eating. Whether the equipment is a simple charcoal grill, an elaborate electric or gas grill, or a primitive campfire, the results can be equally successful and the eating equally good. Care should be taken in selecting the fish or shellfish to be cooked. Seafood should be cooked until just flaky when tested with a fork. Overcooking tends to toughen and dry out fish. Control the beat carefully and marinate, baste or coat the fishery products to keep juices in and dryness out. Fish can be bought whole just as it comes from the water, drawn, dressed, or in steaks. Dressed fish and steaks are k PORK CHOPS BROIL tender and topping at the table io contribute to the festive air of the Fourth of July juicy with a cherry sauce glaze. then approximately twenty Celebration. Serve the remaining glaze as a tasty minutes longer or until done. ' . The Fourth calls for other and thickened. Place pork chops industry going. The designers on as as far from grill Household Hints possible summer favorites such as for underpinnings supported temt&oa at neai. moderate and a cool and crisp their The direction slinkier, women's shoes softer, longer, salad. Serve hard rolls that have perature (350 degrees F. take collections for UPSIDE-DOW- for Fourth of July. well done without becoming too brown, they should be placed as far from the coals as possible. Since broiling at a moderate temperature is important, the coals should burn until covered with a light gray ash before the meat is put on the grill. Broil the chops ten minutes on each side, CHEESEBURGERS pounds ground beef ALL-AMERIC- FRANKFURTER treat Cheeseburgers is a main course that's right up to the appetites of famished e youngsters. Three favorites hamburger, mashed and cheese are potatoes combined to produce this nutritious and appealing dish. The recipe has the added benefit of being fast and simple to prepare. The ground beef is subtly seasoned with prepared yellow mustard. And instant mashed potato granules are used to make the fluffy crown on the patties. Complete the meal with a lettuce and tomato salad and top it off with ice cream and cookies. BACKYARD FISHFRY is a temptation not to be resisted. Add some lemon wedges, a green salad and maybe a dab of home made ice rs, the picnickers with a special grill item port chops. When popular pork chops take on a cherry glaze and the flavor of charcoal broiling, the results are unmistakably delicious. The glaze can be made in advance and brought to the fire-si- te or made on the grill in a saucepan. Canned pitted tart red cherries cook with sugar and cornstarch for clear glaze that provides a pleasing accent to the tasty pork. The deep red sauce is brushed on the chops during the last fifteen minutes of broiling. The remaining sauce can be served over the chops So that the pork chops will be n A Fish fry is Happy Result Of Catching Your Limit Picnics are as much a part of Fourth of July tradition as are stars and stripes, parades and fireworks. It's time to head to the beach, park or backyard with grill in tow for a family celebration. t I se illll 1 Pork Chops Are 4th of July Treat Upside-Dow- , D ' On Independence J AAV Potato granules Vi cup shredded cheese 6 slices tomato 7 .11 ' French's Paprika Combine beef, mustard and onion salt; shape into 6 patties. O It Ml III 1 U Prepare mashed potatoes as directed on package; stir in cheese. Broil beef patties 5 to 7 minutes on each side, until done. Top each with a tomato slice and generous spoonful of potatoes. Sprinkle with paprika. Return to broiler to brown lightly. 6 A L MENS SHOES ALSO REDUCED ' UP TO 50 " Upside Down Cheeseburgers l |