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Show Variety Kebabs A mecrf served on ono-dh- h a tkkwor. eral times if they're not covered with s' liquid. Remove meat with slotted spoon and drain. Reserve Marinade for basting kebabs ' during grilling. skewers Arrange meat pieces on six alternately with . . Shish kebabs are skewer arrangements of small morsels of varied but friendly foods. Two, three or even four pieces of each kind of food are grilled together on a metal skewer. Juices and . aromas team up to create masterpieces of magic new flavors.' For Marinade Mix in a bowl or screw-to- p 8-i- 1 1 1 Vt Add , . - J?.r-- 12 large cleaned mushroom caps, " wrapped In bacon 12 squares groan pepper 6 cooked, small whole onions Place kebab morsels dose together, if you like the food rare; separate them slightly e for a dinner. Brush with i .' 14 cup salad oil or.oHve-eil-r---.-V4 cup cider vinegar, tarragon vinegar or lemon juice Beat or shake until blended. Add 1 clove garlic Store, covered, in refrigerator. Beforeserving, beat or shake thoroughly and remove garlic. About 1 cup Marinade For Your Masterpiece Place in a large shallow bowl and pour Marinade over 1 V4 lbs. boneless sirloin steak or 1V4 lbs. lamb such as loin, leg or shoulder, cut into about 1-- in. cubes Set in refrigerator to marinate (allow meat to stand in Marinade to improve flavor) for an hour or longer, turning pieces sev- - Grill kebabs on greased grill about 3 in. from coals, turning of ten for even browning. Baste frequently with Marinade. Grilling periods range from 10 to 20 min., or until meat on kebabs is tender and that .luscious brown color you love to see. If your curiosity remains unsatisfied with these tests, cut a slit in meat cubes and note if color of "meat is your heart's desire. Thm tasted. best you've ever ':! : : When the cheeseburgers are ready, stand in a safe place before sounding the "chow'1 call. These tasty burgers might start a guest stampede. on-sig- ht -- Cheeseburgers During last 3 to 5 "'min. of grilling, add to each skewer .. : Plum tomato To keep delicious juices in your kebabs, season the fragrant morsels while eating from the skewer or after they're slipped off the skewer into hot toasty buns or onto paper or plastic plates. v 6 kebabs ' ''i-Vr1- Select corn with long stem ends theyH make handling and turning easier. Allow f stem ends to extend beyond end of grill. Loosen husks only enough to remove silks and blemishes from ears of Garden-fres- h corn be eofen or fast at; you can Tfcoy' BASE RECIPE Put into a bowl v. 2 lbs. ground beef Combine and mix into beef with a light touch egg, beaten tablespoon Worcestershire sauce or prepared mustard 1 teaspoon salt 1 teaspoon monosodium gluramate 1 teaspoon onion salt "or hickory-smoke- d salt 14 teaspoon pepper Better under than over on the seasonings 1 . 1 Dip ears in deep pail of water. Shake well, Rewrap husks around corn. Plunge in water again and let stand until husks are Place ears on grill or in steak broiler over hot coals. Roast, turning often, until tender (about 15 min.). that's enough for now. Shape the hamburgers to the size of your buns, 4 to 6 Husk and serve with lots of butter. of them. Brush burgers with MeHod butter Barbecured Bologna Roll' - V'.v Score with Ar' to cuts, 1 m. jipart, ' " side of 7 4-l-b. roll of bologna Secure roll on a shish kebab skewer. Spread in. with a mixture of Next time try adding chopped dill pickle, chives, toasted nuts, chopped mushrooms or sesame seed to the meat mixture. They're good with cheese. j tablespoons prepared mustard 1 Vi teaspoons brown sugar h 1 teaspoon prepared Place directly on grill about 3 in. from, 1 Vi horse-radis- cup chili sauce 3 tablespoons vinegar Turning frequently, grill 15 to 20 min., or until roll is thoroughly heated and browned. No ipecfb tktil h recjvared here, fry it ' BASE Remove skewer and slice. 16 servings NoU: For variety, the bologna roll might be roasted on the lowest position of the spit ' or basted with your favorite barbecue sauce. .,.'''.-- RMmcum bologna iffarc Place on grill or in hot dog roaster . 2 frankfurters for each guest Grill about 3 in. from coals, turning frequently, until frankfurters are lightly browned and heated through (about 10 min.).- sum Follow Base Recipe; omit scoring roll. Cut slices. Double mus-tar- d bologna roll into mixture and spread on slices. Secure slices on shish kebab skewer to reshape roll. Grill as for Barbecued Bologna Roll. patties. CHZESEY-CUXGE- ZS Follow Base Recipe. Mix 1 cup (about 4 oz.) grated Cheddar or Swiss cheese.with the ground beef mixture. BLUE rrgra Follow Base Recipe; omit Worcestershire sauce or prepared mustard in meat mixture. Mix cup (about 1 oz.) Roquefort or Blue cheese, crumbled, with 1 tablespoon each of mayonnaise and softened i butter, IK teaspoons Worcestersh sauce and j teaspoon dry mustard. Jusf1" before the hamburgers are done on second side, spread this over the top of each. The heat will melt it slightly. Follow Base Recipe. Mold the hamburger mixture around cubes of Cheddar or Swiss cheese. Grill the same as usual. The soft cheese centers, will be a pleasant surprise. y For really fast cheese-flavor- burgers, ed sprinkle browned burgers with grated Parmesan cheese just before serving. Hot Grilled Franks coals. Baste well with a mixture of 1 , Place in greased steak broiler. Grill 3 in. from coals about 6 min. Turn to brown second side and brush again with butter. Grill second side about 6 min., but after 4 min. top each hamburger with Ox Cheddar cheese slice , As underside browns, the golden cheese will melt over the burgerThey wDl be done so quickly that you're likely to get a genius rating; Serve i'"the' burgers pronto in toasted buns. BASE RECIPE 1-- Follow Base Recipe;' make twice as many patties by making them thinner. Spread half the patties with a softened cheese, such as a cheese' spread or a smoked cheese; top with remaining patties, press edges together and grill Or, spread with a mixture of 2 teaspoons Roquefort or Blue cheese and l teaspoon olive oil. You can also place a thin slice of Cheddar cheese between the i soaked.. INr'- HMVZUSGm SAKDWtCH-STY- tf gr? 'em. Roast Corn buffer. t fffA well-don- , Hot, & t Z n; tablespoon sugar teaspoon tall teaspoon dry mustard teaspoon paprika ttaspoon calory sood n. V jar 1 II J ,' ; h Serve with pickle relish, and mustard, chili sauce, ketchup, or a dash of each one. Have hot toasted buttered buns on hand, too. Sometime try spreading mayonnaise or salad dressing on buns horse-radis- . 1-- in. fthm - 4 V before toasting. V ;v 4-- -. - TANGY ' IKAHXS Follow Base Recipe. Slit frankfurters Spread lengthwise, almost " through. open. Brush with Barbecue Sauce and . grill, starting with frequently., cut-sid- down; baste e BACON W2APS Follow Base Recipe. Slit frankfurters almost through, lengthwise. Spread a cheese spread; a mixture of sharp grated cheese and grated onion, pickle relish or caraway seeds. Starting at one end, wrap one slice of bacon around each . frankfurter; secure ends with wooden picks. Grijl slowly, until , bacon and frankfurters are lightly browned. MAY 23, 1tS4 -- FXMHY WEEKLY MAGAZINE 11 w |