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Show Inflation ighlinglSG) DBrMS Nice, Easy and Economical Family Barbecue Here's a chance for everyone every-one to join in preparing this easy barbecue. It can be for just the family or guests too. Dad's the Rib King, so put him in charge of barbecuing the ribs with a super, zippy economical sauce made with spicy brown mustard as a base. The "Cannelloni Casserole" Cas-serole" takes minutes to prepare using a canned Cannelloni Can-nelloni plus vegetables. Sis can fix the vegetables for grilling while Mom cools the iced-tea. Let everyone join in the fun in cooking and eating. CANNELLONI CASSEROLE 1 cup chopped onion 1 cup diced celery 2 tablespoons butter or margarine 2 packages (10 oz. each) frozen chopped spinach, spin-ach, cooked and drained 23 cup fresh bread crumbs 12 cup shredded Cheddar cheese 2 tablespoons light cream 2 cans (15 oz. each) Chef Boy-ar -dee Cannelloni (beef filled macaroni product in meat sauce) 1 tablespoon chopped green pepper for garnish Saute onion and celery in butter. Add cooked, drained spinach, bread crumbs and cheese; stir. Spread spinach mixture on bottom of baking dish. Add light cream to Cannelloni and arrange on top of spinach. Garnish with chopped green pepper. Bake in 350F. oven for 25 minutes. min-utes. Serves 4-6. SPARERIBS IN SNAPPY BARBECUE SAUCE 2 quarts water 4 lbs. spareribs 5 whole cloves 1 medium onion 1 teaspoon salt 1 teaspoon dried oregano 12 cup Gulden's Spicy Brown Mustard 12 cup catsup 1 cup pineapple juice 1 tablespoon Worcestershire Worcester-shire Sauce 12 teaspoon garlic powder Bring water to boil, add spareribs, cloves, onion, salt and oregano. Reduce heat, cover, simmer for one hour or until spareribs are tender. Remove; drain. Combine remaining re-maining ingredients. Adjust grill six inches from coals. Baste ribs with sauce; cook 10 to 15 minutes on each side, basting frequently. To cook indoors, broil on rack in broiler, 4 inches from heat, 10 to 15 minutes on each side basting frequently with sauce. Makes 4 servings. GOLDEN ZUCCHINI 4 to 6 small zucchini French dressing skewers Cut zucchini in 34" slices. Blanch in boiling water for 3 to 5 minutes. Dry on absorbent ab-sorbent toweling. Marinate in French dressing for 15 minutes. Place on skewers. Grill over medium heat. CORNED TOMATOES 6 ripe medium-sized tomatoes 12 cup chopped onions 12 cup chopped green peppers 2 tablespoons butter or margarine 14 teaspoon dried basil dash oregano 14 teaspoon garlic salt 1 cup cornbread crumbs Cut tops from tomatoes; hollow out about 2 tablespoons table-spoons of the pulp. Save for a salad. Saute onions and green peppers in butter; add basil, oregano and salt; stir. Toss onion mixture with cornbread crumbs. Fill tomatoes to-matoes with cornbread stuffing. stuf-fing. Place on top of grill where fire is not too hot or broil in oven. Serves 4-6. |