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Show FAMILY WEEKLY COOKBOOK Outdoor Grilling for Fun an d Flavor MELANIE DE PROFT Food Editor There's nothing to compare with the flavor of food cooked over an open fire. So, put your grill in action often and enjoy the fun of grilling with food at iu best. Use decorative paper mats, plates, and napkins, and get the most out of lazy summer living. 2. Place two frankfurter halves, cut side down, on each of six patties; mouth-weterin- g Chefs Note: In these recipes, cooking times and distances from coals are given only as a guide. The final judgment must be that of the outdoor chef and will be influenced by the type of grill, the intensity of heat, and the direction of wind. Spicy Grilled Chicken bottled Hawaiian barbecue sauce may be substituted for the marinade-brushin- g sauce in this recipe. A t cup lime juice Vi cup soy sauce 't teaspoon salt Vi teaspoon pepper 1 teaspoon ground ginger 1 tablespoon ground coriander 1 clove garlic, minced Vi cup cooking oil 3 ready-to-coo- broiler-frye- k In a screw-to- p jar, shake lime juice and soy sauce; add seasonings and shake vigorously. Then add garlic and oil and shake. Set aside. 2. Crack thigh and wing joints of chicken so they will be flat. 3. Put chicken halves and pineapple in a shallow pan. Shake marinade and pour over all. Cover and marinate at least 2 hrs., turning and basting occasionally. 4. Thread chicken halves and pineapple onto long skewers. Brush with marinade. Grill, cut side down, 4 in. from hot coals. Turn every 5 min., brushing with marinade. Grill 40 min. or until chicken tests done (meat on thickest part of drumstick will cut easily). 5. Accompany grilled chicken and pineapple with chutney, salted pea1. nuts, cherry tomatoes, banana chunks, and soy sauce for dipping. Serve with hot French bread and a nade, or Japanese-styl- e marimari- soy sauce and marinade may be substituted. Ham Hawaiian Slice a fully cooked, shaped, boneless ham (allow one slice per person). Grill slices 3 in. from hot coals about 10 min., turning and brushing frequently with a bottled Hawaiian barbecue sauce. Vi-i- n. orange-avocad- Sauce-Painte- d rs cup catsup cup lemon juice 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon prepared horseradish mustard 1 tablespoon grated onion teaspoons salt Vt teaspoon black pepper Vt teaspoon orcgano, marjoram, or thyme Vi teaspoon Tabasco 1 clove garlic 1. Partially roast meat in a 350F. oven about 30 min. 2. Meanwhile, combine remaining l'j Allowing V lb. meat per serving, Cut canned luncheon meat or bologna into - to IVi-icubes; green pepper and bacon into - to pieces. Alternately thread onto skewers along with pitted olives. Grill on greased grill about 3 in. from hot coals about 5 min., turning and brushing constantly with your favorite salad dressing (bottled or prepared from a mix) or a bottled barbecue sauce. 1- n. 1- Double Treat n. ingredients in a saucepan. Simmer over low heat at least 10 min. 3. To Grill Place ribs, meaty-sid- e down, on grill. Slowly grill about 3 in. from hot coals. Turn about every 5 min., brushing with sauce. Grill until meat is deep brown and crisp, about 25 min. 8 servings Frank-Burge- rs The excellent bottled barbecue sauces available in the market today impart such wonderful flavors that these burgers are positively irresistible when brushed with any one. 2 lbs. ground beef teaspoons salt Black pepper 2 tablespoons catsup 6 frankfurters, cut in halves lengthwise 6 ii in. strips Cheddar chewe 3 dill pickles, cut in quarters lengthwise Bottled barbecue sauce 1. Lightly mix the meat, seasonings . Note: This brushing sauce improves with age ; it may be prepared in advance, then heated on the grill. Pork and Bean Casserole -- and catsup together. Form into twelve flat patties of equal size. salad, and sesame seed bread. slices bacon cup finely chopped onion Vi cup chopped green pepper 2 cans (14 to 17 oz. each) pork and beans with tomato sauce 1 tablespoon dark molasses 2 teaspoons Worcestershire sauce 3 tablespoons dark brown sugar Vt teaspoon fcUt Vt teaspoon black pepper Vi teaspoon oregano 1. Fry bacon in a skillet; reserve 2 4 Vt tablespoons drippings. Crumble con and set aside. occasionally. 3. Turn beans into a IVi qt. casserole. Mix in onion, heat-resista- nt green pepper, bacon, molasses, Worcestershire sauce, and a mixture of seasonings. 4. Cover and set on top of grill and allow to cook until thoroughly heated. About 6 servings Choose contrasting vegetables fresh, frozen, or canned for the packet mixtures. Accentuate natural flavors with Accent, salt, seasoned pepper, and exotic spices and herbs. Let your imagination and your pofr eonal taste be your guide. Mixed Bean Packet. Partially thaw 1 pkg. (9 oz.) frozen cut green beans, 1 pkg. (9 oz.) cut wax beans and 1 pkg. (10 oz.) lima beans; lightly toss with 1 teaspoon salt, teaspoon teaspoon black pepper, ground mace, Vi cup chopped onion, and M cup butter or margarine. Wrap, seal, and grill. Zucchini Packet. Combine 6 small zucchini, sliced, 1 onion, sliced, 1 tablespoon brown sugar, 1 beef bouillon cube, crushed, x teaspoon salt, Vs teaspoon black pepper, 4 teaspoon crushed fennel seed, and 3 tablespoons butter or margarine; toss lightly to mix. Wrap and seal as for a large packet ; grill. Cut on the Grill 2 drippings in skillet. Add onion and green pepper and cook them about 5 min., stirring Vegetables in Foil Packets for Grilling Spareribs 4 lbs. meaty spareribs or back ribs, cut in serving portions Make the entire meal a "quickie." Serve the kabobs with corn and potato chips and icy cold canned or bottled beverages. For dessert, chilled, ready-to-serpudding from a can and packaged cookies are a del'ght. It's time to serve Spicy Chicken from the grill, assorted relishes, mandarin o frank-burge- ve n. se bite-size- d Quickie Kabobs r An soy sauce and nade, teriyaki soy sauce and salad of curly endive topped with slices of avocado and mandarin orange sections. 6 servings 1 chickens, about 2 lbs. each, cut into halves fresh pineapple, cut into thick slices and quartered 1 place a strip of cheese and two pickle strips between the frankfurter halves. Brush lightly with barbecue sauce. Top with remaining patties and brush with sauce. 3. Place sauce side down in a basket broiler. Brush tops with sauce and close basket broiler. Grill about 3 in. from coals 10 to 15 min., frequently turning and brushing with barbecue sauce. 6 servings 2. Heat the reserved ba- 8- - Individual Packets to squares of heavy-dut- y aluminum foil. Put equal 12-i- n. amounts of any or a suggested vegetable mixture onto each squarer Wrap loosely and seal securely using a drugstore fold. Turning packets, grill 15 to 20 min. or until vegetables are tender. Large Packets Using squares of foil, wrap, seal, and grill vegetables as for Individual Packets, allowing 20 to 35 min. for grilling. 18-i- n. Family Weekly, July IS, 1969 |