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Show PICNIC TIPS , SHISH KEBOB SANDWICHES 16 (1 inch) cubes beef (about IVi pounds) 8 fresh mushroom caps 8 (1 inch) cubes cured ham (about Vt. pound) 8 small whole onions 1 teaspoon salt 8 frankfurter buns 8 teaspoons butter Dip shish kebob skewers in salad sal-ad oil. Alternate a cu'e of beef, a mushroom cap, a cube of ham, an onion and a second cube of beef on each skewer until 8 shish kebobs are completed. Sprinkle salt over each. Broil quickly until meat is tender. Cut frankfurter buns lengthwise without cutting clear through. Spread butter over cut sides. Slide" broiled shish kebob ke-bob into buttered frankfurter buns and serve at once. Serve with catsup, horseradish or mustard. Yield: 8 Shish Kebob Sandwiches. Sand-wiches. ROAST CORN ON COB 6 unhusked ears of corn Remove silk from corn by laying husks back, then returning them to their original position. Fasten husks in place with fine wire at center and near tip of cob. Roast on outdoor grill rack for about ten minutes, turning them often so ihat all surfaces are exposed to the heat. Snip the wires with wire :utter, husk ears with gloves and serve. LIVER SAUSAGE ingredients : V2 cup liver sausage 2 tablespoons chili sauce Vi cup chopped green olives Vi teaspoon onion salt Steps in Making: 1 Mash liver sausage with a !ork. 2 Add chili sauce, olives and nion salt. Field: cup, or filling for 4 iandwiches. Tuna Sandwiches . 6 ounce can chunk-style tuna i hard-cooked eggs, chopped k cup minced celery 1 tablespoons sweet pickle relish Mayonnaise 1-12 slices buttered bread In a bowl, flake tuna with fork. Combine flaked tuna, oil from una, celery and sweet pickle rel-sh; rel-sh; mix lightly. Add enough may-mnaise may-mnaise to moisten. Spread on dices of buttered bread and top vith remaining bread. Yield: 2 cups or filling for 4-6 iandwiches. |