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Show Outdoor Cookery: Call it a cookout, a picnic, or whatever you like, but most people agree that food cooked COOKBOOK By Melanie De Proft overan open fire—andpreferably eaten outdoors—has a pleasantly different flavor. And outdoor cooking is more enjoyable and easier than ever, thanks to new fire-building, cooking, toting equipment, serving items, conveniencefoods and other cookingaids. Hereare recipes to bring new interest to your cookout menus. Frankfurter Kabobs with Molasses Barbecue Sauce BASIC MOLASSES BARBECUE SAUCE This all-purpose sauce will give a lilt to many foodsgrilled over an openfire. The recipe is a generous one and for @ gocd reason—the sauce stores well, so you'll have it on handin the refrig- erator to use all summer. Piquant and zesty with the flavor of lemon juice and molasses, it will enhance poultry, canned luncheon meat and cooked or canned ham, franks, fish and seafood along with interesting and colorful vegetable combinations ar- ranged on skewers. The kabob recipes all use this basic sauce for marinating with several ingredients added to each recipe for variety in flavor. 4 cup cornstarch 4 cups lemon juice 2 cups cookingoil 1 jar (12 oz.) light or dark molasses ¥/, cup salt 1 tablespoon black pepper 6 bay leaves, broken in pieces 3 cloves garlic, minced 1, Combine cornstarch and lemon juice in a saucepan. Cook andstir over low heat until mixture bubbles and thickens, Cool. 2. Using rotary orelectric beater, beat in remaining ingredients until thoroughly blended and thickened. 3. Store in refrigerator until needed. About 2 qts. sauce If cooking any of the following kabobs on an unadjustable grill, it is advisable to place them on a sheet of heavy-duty aluminum foil to avoid browning the food too rapidly. ____FRANKFURTER KABOBS 12 frankfurters, each cut in3 or 4 pieces 12 whole mushrooms,cleaned 3 medium tomatoes, cut in quarters or eighths 1 cup Basic Molasses Barbecue Sauce 1 tabiespoon prepared mustard 1 to 2 tablespoonspineapple syrup, if desired 1. Thread franks, mushrooms, and tomato pieces onto 8- to 10-in. skewers. 2. Combine sauce, mustard, and pineapple syrup, if used. ~ OY a Pictured above are colorful kabobs with a bow! of Basic Molasses barbecue Sauce used as a marinade, a bow! of Three Bean Salad, and a pitcher of Very Berry Limeade. Mix well and brush generously over kabobs. 3. Cook 5 to 6 in. above the hotcoals, 3 to 4 min. on each side; brush with the sauce several times during cooking. 6 hakobs (Continued on page 10) Family Weekly, July 11, 1971 9 |