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Show Family Weekly Cookbook o MELANIE DE PROFT.Food Editor until tender, about ly, 15 min. Husk Billed Potatoes in Packets and brush nemisTy wTtfiPerky Butter Sauce. 6 medium-size- d Salt Yi Perky Butter Sauce Heat together cup butter, teaspoon Italian salad dressing mix, V2 teaspoon paprika, and V4 teaspoon chili powder. Serve hot. Vegetable Medley in Foil 3 m edium-size- d zucchini, cut in j in. 7 large mushrooms, sliced lengthwise -- . ,. caps and stems 8 1 slices through green olives, sliced large pimiento-stuffe- d in large tomato, cut pieces 3 medium-size- d onions, thinly sliced c 3 tablespoons olive oil -: clove garlic, minced teaspoon parsley flakes Yz teaspoon sweet basil I teaspoon salt Freshly ground black pepper 1. Toss together first five ingredients in the 2 1 ' potatoes, pared cup butter or margarine, softened tablespoons snipped parsley tablespoon dill weed 1. Cut each slices potato crosswise into and place on an individual square of heavy-dut- y aluminum foil. Sprinkle slices generously with salt and spread with butteiv Sprinkle evenly with snipped parsley and dill weed.' 2. Put slices together to reassemble each potato; wrap in foil, sealing tightly. 3. Plaee on grill 3 in. from coals and cook about 35 min., or until potatoes are tender. Turn packets occasionally to cook evenly. 1-i- n. 6 1 1 paprika. Cover and chill at least 1 hr. to allow flavors tor blend thoroughly. Soften herb butter slightly before using.). 2. Open biscuit container according to directions on package. Separate biscuits and spread each with the herb butter. 3. Arrange biscuits, slightly overlapping, to form a ring in a shallow baking pan. 4. Bake at 400F 15 min., or until golden brown. 10 or 12 biscuits Minted Broiled Lamb Chops servings - alumicenter of a large square of heavy-dut- y num foil; gently mix in remaining ingredients. Bring edges of foil up over mixture and seal tightly to avoid leakage when packet :is turned. 2. Place on grill afcourifnAfrb cook 15 to 20 min., or until zucchini is tender. Turn packet over occasionally to cook vegetables evenly. 4 to 6 serving 8 Herbed Biscuit Ring Ya Yi Vi Vt XA cup butter or margarine teaspoon lemon juice teaspoon celery seed teaspoon sage teaspoon thyme Few grains salt Few grains paprika container 8-o- z. ready-to-bak- -- .. Combine mushrooms, mint, sugar, mustard, salt, and vinegar; toss gently to mix. 2. Grill chops about 4 in. from coals 8 to on one side. Turn chops and spoon mushroom mixture over surface of each; grill second side 8 to 10 min., or until done. To test done-nes- s, slit meat near bone and note color of meat. 8 servings 10-mi- n. -- e 7t I 1 Yi 1. biscuits 1. Cream butter until softened. Blend in the lemon juice, celery seed, sage, thyme, salt, and 1 lamb chops, cat to 2 in. thick Yi cup finely chopped mushrooms, lightly browned in butter 2 tablespoons crushed fresh mint leaves or 1 tablespoon dry mint leaves Y cup firmly packed brown sugar teaspoon dry mustard Yz teaspoon salt " 2 tablespoons wine vinegar 8 loin or rib umpm 'Hz -- V O 3 0 ft ft F a I 3 ft A otS Ml v- - ' V 8B90KY BURGERS ; The secret? There's real hichcrv smciie in Smolie Sarbscua Sauce! Open Pit-Hicko- rv CX-f- pounds ground beef, Vi teaspoon salt and 2 tablespoons of Open Pit Hickory Smoke Barbecue Sauce -t- he sauce with real hickory smoke in it 2. GrU! over glowing coals, brushing often with more Open Pit Barbecue Sauce. (Open Pit is just right for basting because it's I Good and Oom nt Won't dribble off like thin, I thick and tomato-ey- . tra bvdoowifcs of Km watery sauces.) 6orol Foooi CiTonMf. .4 3. Enjoy that real hickory smoke flavor! Open Pit Barbecue Sauce does great things for chicken FQOM Lit and 8pareribs, too. Three flavors: Regular, Hick GENERAL RnOHEM jT ory Smoke, and new Mild Garlic. Terrific! 1. RSix j r l-- Ok IVi I f if A 1 |