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Show . THf f' J?' Isr' t :'': ,' , . t J" t' ' ttt& t'-ttt-M i ," i Mt'pt t -H fT .tmJ-t ff,. f: -'' .tt..i;t "' "' ;f f .titxtt :tt.i y ;' f . ' ' y ' ' " I J f , t s X ' t fs ' , I y , . J, " - f I I- r y " ' t . I y ' - , i t ... V H '. I V 1 " - V . ' " ' " v v a 1 v ? -v Ji 4. 1 . X .! . ' ' ,1 2 inches thick 1 tsp. salt Vi tsp. pepper Mix all ingredients except steak, salt and pepper; simmer 30 minutes. mi-nutes. Brush meat with sauce. Place steak on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. Eight servings. MINUTE STEAKS ON ONION ROLLS Place 8 minute steaks, lA inch thick, on grill 2 inches from hot coals. Cook 4 to 5 minutes, turning once. Slice and butter lightly 8 onion on-ion rolls. Toast cut side down on grill 3 minutes. Spread with bottled bleu cheese salad dressing. Season steaks with salt and pepper; serve PHOTO BY ROGER TUTTLE 2 Tbsp. snipped parsley 1 tsp. crushed red chili pepper 13 cup butter or margarine, melted 1 Tbsp. water 3A tsp. salt 8 loin pork chops, VA inches thick (with pockets) 1 tsp. salt Vt tsp. pepper 1 jar (10 oz.) apple jelly 2 Tbsp. lemon juice In medium bowl, mix croutons, peanuts, onion, parsley and chili pepper. Stir together butter, water and 3A tsp. salt; pour over crouton mixture and toss gently. Trim excess fat from pork chops ; season chops with 1 tsp. salt and the pepper. Stuff pockets with crouton mixture. Close openings with skewers. Heat jelly and lemon juice just to boiling, stirring constantly. con-stantly. Place chops on grill 4 inches from medium coals. Cook 1 hour or until done, turning every 15 minutes mi-nutes and basting with jelly sauce during last 30 minutes of grilling. Eight servings. (Betty Crocker recipe) re-cipe) PIRATE STEAK 1 can (12 oz.) beer V2 cup chili sauce V cup salad oil 2 Tbsp. soy sauce 1 Tbsp. Dijon-style mustard V2 tsp. red pepper sauce Vi tsp. liquid smoke Vi cup coarsely chopped onion 2 cloves garlic, crushed 3-pound beef sirloin steak, 1 V2 to on onion rolls. Eight servings. (Betty Crocker recipe) BARBECUED RIBS By Fran Booker In large pot saute 3 medium onions, on-ions, chopped, in 6 Tbsp. oil. Remove Re-move onion from oil and brown 8 large ribs on all sides (about 15-20 minutes). Then add: 3A cup vinegar 3 cups catsup 6 Tbsp. brown sugar 3A cup water 9 Tbsp. Worchestershire sauce 3 tsp. prepared mustard VA cups diced celery 6 tsp. salt Cover and simmer 1 V2 to 2 hours. Serve over noodles, rice, or mashed potatoes. SOUTHERN FRIED POTATO SALAD Jeannie Callaway Crocco Cook, peel and cut 3 pounds of potatoes Fry 6 or 7 slices of bacon, cm. bled 3 boiled eggs (set aside) 2 stalks celery 2 carrots, peeled 4 gherkin pickles, chopped 1 onion, peeled and chopped 1 cup mayonnaise 1 pint sour cream Pepper Salt to taste Paprika Mix above ingredients, arrange eggs artfully, and sprinkle with paprika. Don't fry! The barbecue season is upon us, and we had a few ideas about how to spice up your gathering. With the hot weather, comes hearty appetites and the same old solutions hamburgers and chips with a cola. Here are some new approaches to the old standards. We hope you enjoy them and we look forward to seeing you share your favorite recipes with us. Next week we will feature pioneer recipes, and we'd love to print yours along with ours. We'd like to thank those of you who've sent us recipes and hope to see more in the future. SAVORY DUCKLING ON A SPIT 5 -pound duckling 2 tsp. salt 1 small onion 3 sprigs parsley V2 cup dry vermouth or apple juice Vi cup dark corn syrup 1 Tbsp. lemon juice 1 tsp. ground coriander Wash duckling; pat dry. Rub cavity with salt; place onion and parsley in cavity. In saucepan, combine remaining ingredients; simmer 15 to 20 minutes or until sauce is reduced about half. Fasten neck skin of duckling to back with skewer. Flatten wings over breast; tie string around breast to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center of bird from breast end toward tail. Secure duckling on spit with holding forks. Check balance by rotating in palms of hands. Arrange medium-hot coals at back of firebox ; place large foil drip pan under spit area. Just before placing duckling on rotisserie, use a baster to force 'A cup of the sauce into cavity. If needed, use additional addi-tional skewers to keep cavity closed securely. Cook duckling two hours or until tender; frequently prick skin with fork to allow excess fat to drain away. Add coals if necessary to maintain even heat. During last 20 minutes of cooking, brush duckling every five minutes with remaining sauce. Two or three servings. LAMB KABOB DINNER V2 cup salad oil 13 cup lemon juice 1 clove garlic, crushed 2 tsp. salt 1 tsp. dill weed Vi tsp. coarsely ground pepper IV2 pounds boneless lamb cut into 1 'i-inch pieces 2 large ears corn 2 or 3 slices French bread, about 1 inch thick 4 small tomatoes Stir together oil, lemon juice, garlic, salt, dill weed and pepper. Place meat in shallow glass dish; pour lemon juice mixture over meat. Cover tightly; refrigerate at least four hours, turning meat occasionally. Remove meat from marinade; reserve marinade. Cut corn into 2-inch pieces. Cut French bread slices in half; -butter both sides. Place lamb on one skewer, corn on a second and French bread on a third. Place tomatoes, about V2 inch apart on 2 parallel skewers to prevent slipping. Garnish tomato skewers with olives. Grill lamb 4 inches from hot coals 20 minutes, turning once. After Af-ter 5 minutes add corn and tomatoes; toma-toes; grill 15 minutes, turning and brushing frequently with reserved marinade. After 5 minutes, add bread; grill 5 minutes on each side or until golden brown. Four servings. serv-ings. (Betty Crocker recipe) PEANUTTY PORK CHOPS 1 cup croutons Vi cup finely chopped salted peanuts 2 Tbsp. instant minced onion |