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Show ivl :v) - i f ' - v. - z l . - i I - M My , Appetizer Spareribs Put 4 lbs. spareribs, meaty side up, in a shallow roasting pan. Rub with a cut clove of garlic and sprinkle with salt. Roast in a 350F oven l1 hrs., or until done, draining off excess far as it accumulates. Cut ribs apart. Dip in either Apricot Tangy Plum Sauce or Sweet-Sountil from 3 well coals in. browned; Sauce; grill turn frequently. Appetizers for 10 to 12 ur 1 " C Tangy Plum Sauce can purple plums and reserve U cup sirup; pit and force plums through a sieve Drain a 1-l- b. or food mill into a bowl. Blend in reserved - ir '7 .v- sirup, xf cup thawed frozen orange juice concentrate, and lz teaspoon Worcestershire sauce. Store, covered, in refrigerator- - until ready to About llfa cups sauce use. - Sweet-Sou- v Apricot Sauce r Drain two cans apricot halves; force apricots through a sieve or food mill into a saucepan. Stir in a mixture of y2 cup drained crushed pineapple, cup hpney, y2 cup bronugarvj teaspoon salt, white pepper, and 2 tablespoons cider vinegar. Add 2 large cloves garlic, quartered. Bring mixture to boiling, reduce heat to medium, and cook for 10 min., stirring occasionally. Remove garlic. Cool and store, covered, in refrigerator until About 2l cups sauce ready to use. 1-l- b,, 14-o- z. lew-grain- 1 I .! 'v' I Vt s . Grilled Shrimp Appetizers Shell fresh shrimp, leaving tailft; devein and rinse under running cold water; put into a large bowl. Partially cover with Italian salad dressing; cover bowl and refrigerate at least 2 hrs., turning shrimp several times Drain shrimp, reserving marinade; Allow guests to thread onto metal or bamboo skewers (soak . . i i imuoo sKewers in water Dei ore using) eady for the guests are: Appetizer Spareribs; green ptpper squares, cherry tomatoes, and avocado lf Grilled Shrimp Appetizers (on hibachi); Roast Com with pieces in glass tumblers for s cherry tomatoes, green pepper squares, and avocado pieces. (See photo.) Grill 3 in. from coals about 3 min., or until shrimp are done, turning and brushing with marinade. serve-yourse- Grilled Lamb Chops Perky Butter Sauce; Grilled Lamb Chops; and crisp salad greens with an assortment of dressings. 4 2 1 Vi loin or rib lamb chops, cut 1 & to 2 in. thick teaspoons salt teaspoon Accent teaspoon freshly ground pepper Trim most of the fat from the lamb chops; rub each side of meatrwith mit clove of garlic, 9.. ririll phfmo nkftnf 1ft in nnnlo min. on one side, or until meat is browned. Turn and season with of the salt, and Accent, pepper. Grill second side about 8 to 10 min., or until done. To test doneness, slit meat near bone and note color of meat. Season other side and serve immediately, U servings 1. A 4 1' SALADS AND SALAD DRESSINGS COOKBOOK a Salads ' of vegetables, fruit, meat, $ea food, or with nnv, ftf . K - 7ftm mntrK will inarkl noultrv J "I f ' " in included this cookbook . 'dressings - YOURS FOR ONLY . 50? - A 3 .5' re i s Roast Corn 1727 S. Indiana Ave Chicago, lit. 60616 for which please send me postpaid and Salad Dressings Cookbook" .501 each. (Satisfaction guaranteed or money refunded. w EACH POSTPAID Name ; Loosen husks only enough to remove silks and blemishes from ears of corn. Dip ears in pail of water. Shake well. Rewrap husks around corn. Plunge into water again4 and let stand until husks are soaked, about 1 hr. Place ears on grill over coals and roast, turning frequent- - Address City , Zone ' Print or Write legibly i-- half-of-a-mixtu- TO: FAMILY WEEKLY BOOKS Enclosed find $ copies of "Salads Salads Galort! i i "Q fr-n- State Fdmily Weekly , June 28, 1961 |