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Show i Out of the Frying Pan NIO SUNDAY HERALDrTJNE 14, 1964 J . Hb PATIO :..'! ' L , . f : :x : - - yv v X g . . l , " .. - L- - i xi ft fls n , & - wyT5 ; and It's cookout time many a man, who wouldn't be caught making; toast in the. kitchen, will unflinchingly take on a fancy; barbecue dish and become I chef for 1 I neiirii- lamiiVi inenas ana borsil .'.'" Sometimes, it's Mom who has the skill to take a char- coal burner, a tasty cut of !.yw i t: ' hi. i.. ed ' aw.1.'. I 1 Here's a barbecue dish that looks elegant, js easily done and costs! much less than you'd imagine. Wonderful for the day you have spa cia1 guests for the barbecue. Chicken Iiverss en Brochelte 18 cfiicken'. livers cup bread crumbs yl V-V-i salt tsp. cup putter 1 tbs. Steak Saiice pepper 1 tbs. chopped vl lb. mushrooms parsley 1 oil olive tomatoes cup' pint cherry chicken and livers. Wash and peel yash dry mushrooms. Cut livers in two and season with salt and pepper. String six skewers win liver halves, mushrooms and tomatoes, until skewer is filled. Dip each skewer .in olive oil and then bread crumbs, roil over coals until nicely browned. Arrange on platter over bed of cooked white rice. In pan, heat butter, Steak Sauce and chopped parsley and pour over ingredients. .iaKes six servings. far right, are joined by a friend, Paulette Aiken, in anticipation of! a tasty . . . a patio and gar- scene repeated in many homes during summer eve . nings.: ' - AiKfci Vy "' '- , i . ' Nina," wall, I -- Leo CHE K. Knigh t of Orem; takes over as chief cook at the family barbecue as Mrs. Knight, left, and daughter, sfJm&f . 3 OLTTDOOR i yfs. I hi S meat and veg- etab' es and turn out a dinner that will delight the family. Sometimes it's" a teenage son vor daughter. But, whoever the, cook, there's a general delight in a meal that is cooked and eaten oiitrof doors in the cool of the patio or garden, as summer: days arrive among- usv ; There's handy tricks and good recipes to be shared by experts at the barbecue so try your hand and igood eat- foil-wrapp- 1 "l - 1 4A4V. -- , T- 4 - J III..-- Spareribs rank as one of the top favorites with barbecue, enthusiasts. The ribs may be grilled in one piece or cut into servings and basted with a barbecue sauce until they become crisp 'and ..brown, .jj A barbecue sauce combining canned Tomato Sauce (for full flavor Land consistency) with peach preserves and cinnamon ' gives spareribs appetizing sheen and pleasant sweetness. The sauce is simmered a few minutes to blend flavors It may be made several days in advance and refrigerated to avoid last minute preparation if Here's one to launch the barbecue season or to fete father on his day,' June 21, Father's Day. - BARBECUE BEEFSTEJ AK BONANZA To Barbecue Slash fat edges of 1 cut to inch thick, to prevent curling steaks,' on broiler rack and prepare all surfaces of the meat, one side at a time, as follows : 1. Thoroughly moisten ttiej meat with water-- pat T-Bon- es: T-Bo- ne you like. ! ch j . 2-in- ch (See Here's One To Launch page 4 A) high-calor- ie '' flavor. An important point to remember when cook.ing chicken on the outdoor grill (or even in your indoor broiler) is to keep the chicken 5 to 6 inches from the heat and never hurry the cooking. The coals should be covered with a light gray ash ' when grilling begins. Another way to cut calories is to toss together a large garden salad, with several kinds of fresh greens, tomatoes and green pepper. Keep it in an container to preserve the crisp- - . v (See Barbecue Season page 4A) ; Part of the fun of outdoor cooking is watching meat while it cooks, and sniffing! the tantalizing aroma that breeze your way. Certainly; nothing is more appetizing than a rolled beef roast going 'round . and 'round on the rotisserie, and no method of cooking is better or, a warm, drowsy slimmer day. :' . are always popular outdoor fare; and are better than ever accompanied by tasty Vegetable Kabobs.- , air-tig- ht In this election year, Open- Air Burgers will win by a land-- ; ' slide. Juicy hamburgers, still sizzling from the charcoal grill, , i low-calor- ie (See Spareribs Rank pa'ge 4A) j t high-calor- ie ' ' Barbecue season has arrived again, and we head for the backyard, patio or the country for those wonderfully savory, charcoal-broile- d feasts. Appetites sharpen in the outdoor air, and the inviting array of foods can all add up to a meal. This needn't happen, very foods at a cookout can be planned however, for with dieters in mind. For instance, headline your meal with grilled chicken cooked with a spicy, barbecue sauce. The calories in each serving will total only about 200, because the cooking oil sauces has been usually present in barbecue eliminated. This sauce also serves as a marinade which penetrates the chicken with its perky Removing! the membrane from spareribs before barbecuing is a Chinese technique to insure tenderness. A table knife is inserted between the thin membrane and the ribs at one end, then the membrane is pulled off with the fingers. secThese, spareribs are cut into three-ri- b tions for easy handling while grilling and eating. Some cooks prefer to parboil the ribs before barbecuing over low heat. Others claim that grilling the entire cooking period gives the meat desirable smoky flavor. In any case the ribs should be watched carefully to prevent f lareup from dripping fat. ;" ';:':. : pound. Use no' salt. 2. To insure penetration and retain meat juices, pierce deeply with a kitchen fork at approxiintervals'. Meat is ready for mately cooking immediately. .! S. Place meat on barbecue grill one inch above hot coals. Cook a total of 10 to 12 minutes. To Barbecue Family Steak: Look for Family Steak packaged with a colorful insert card of thick steak-t- op, have your meat man cut a bottom round or sirloin weighing 3 to 3 pounds boneless or 34 to 4 pounds with bone in. Prepare with instant meat tenderizer following directions above through step 2. V-in- - j the water on from the faucet with your fingers, use a pastry brush or draw a wet fork across the surface. Sprinkle instant meat tenderizer evenly, like salt, over the entire surface of the meat, about V--i teaspoon per K f-- .. ', What makes the burgers best of kind is their juiciness and flavor. To make the burgers more juicy, and succulent, add a! little liquid to the ground beef ) mixture. Combine the ground beef only with salt, a dash of; m Worcestershire sauce and k glutamate. Here are a few tips to keep in mipd for making better burgers : ; ' S' -- j: j. The slow turning of the meat, JfTTI j ' '' '" v.- ,vrfii'iwWiYiViyiVjiii'fiiilij,,Jbw,a mono-sodiu- ,4 - , (See Election Year page 4A) i . - .. f ' : . unit, bastes the meat continu- ousiy wim its own juices .anu turns out a roast with' a crackly . brown ouer crust and juicy tender meat inside. Although beef cooked on a spit need not be basted during( roast--, ing, it adds to the flavor id (See Part of the Fun page 4A) i & t ..if |