OCR Text |
Show wJmn Cnmicht j 'i in M in ill i Have an Eating Treat With a Barbecue! (See recipe below.) Barbecue Fun Before the crisp, cool weather comes, treat yourself to one of those grand outdoor . meals a barbe- ' cue! There's no gnf&fi &h food like that l XW-TVf cooked outdoors diklJ for real, honest- f m n '-"y to-goodness fla- B fe' H vor and marve- "f" lous eating. I mmS, There's nothing so relaxing, either, ei-ther, as eating outdoors, for most of the preparation comes ahead of time. Then, too, though you have to bribe and beg everyone to help in the kitchen, no one wants to be left out of the preparation when it comes to cooking out of doors. Perhaps you have a barbecue unit to use for cooking; or maybe you just build a Are in the old makeshift make-shift brick oven in the back yard. Whatever you have, it will be good if you make the fire well in ad-ance, ad-ance, and then let it burn down to glowing coals before you start cooking. cook-ing. That's the secret. You have a choice of many kinds of meat juicy hamburgers, plump weiners, steaks or ribs. But do have a good sauce to go with them. Or, let the folks have kabobs everyone will enjoy roasting his own. 'Barbecued Ribs. (Serves 6) 3 to 4 pound ribs, cut In pieces 1 lemon 1 large onion 4 cup Worcestershire sauce 1 teaspoon chill powder 1 teaspoon salt 2 to 3 dashes tabasco sauce 2 cups water H cup chili sauce Place a piece of lemon and onion on each rib. Mix remaining ingredients ingredi-ents together; heat to boiling and then brush sauce over the ribs. Broil slowly on outdoor grill and brush frequently with sauce. For outdoor broiling, place meaty side of ribs down on the grill. Onion and lemon may be secured with toothpicks. For steak that is really elegant, use the above sauce for brushing '' ."cc'-"v the steaks while . yjFJ:(kl broiling. Or, if '7--Tr you prefer, the i steaks may be marinated, as fol- t(i 0 '0WS ,0r eVer,l ilVWvf hours before you -r itart broiling: 0rL4 Mx togeth(;r J cup of salad oil, H cup of vinegar, 4 teaspoon salt and U teaspoon pepper, 2 tablespoons grated onion, 1 clove garlic and 1 tablespoon minced parsley. Some people prefer a barbecue sauce for steaks, but even then they like to rub the meat with onion, garlic, gar-lic, herbs and such before basting with the sauce. Use your own taste as a guide. Steaks should be first quality, well aged and well marbled mar-bled with fat for barbecue. Outdoor Potatoes. (Srrvea 6) 1 raps cooked potatoes, diced 2 cops sliced onions 1 tablespoon mlnred parsley 1 tablespoon paprika H teaspoon salt ' teaspoon pepper cup fat or drippings Combine all ingredients and place In heavy skillet. Brown until crisp and golden colored. Serve plpin hot. LYNN CHAMBERS' MENU Barbecued Ribs Buttered Buns Outdoor Potatoes Roasted Corn Ears Cabbage Slaw Deep Dish Blueberry Pie Cream Beverage Recipe given. Roasted Corn Ears. Remove outer husks from ears of corn. Turn back husk and remove the corn silk. Replace husk; place corn ears on grill. Turn frequently while roasting 8 to 12 minutes. Serve with butter, salt and pepper. The husk turns brown but the corn itself it-self is excellent. If you prefer the corn more browned, roast longer. There's nothing quite like crisp, chewy food to set off the barbecued meat, skillet-fried potatoes and roasting ears, as some cabbage served with a creamy dressing and plump red-ripe tomato wedges. Cabbage Slaw. (Serves 6) 4 cups finely shredded cabbage 1 egg yolk 2 tablespoons sugar 1 tablespoon flour H teaspoon salt !i teaspoon dry mustard Y teaspoon paprika Vt cup water cup vinegar 1 tablespoon butter pint sour cream Beat egg yolk; add dry ingredients ingredi-ents and mix thoroughly. Add water wa-ter and vinegar gradually. Cook in top of double boiler until thick and smooth, stirring constantly. Add butter. Chill. Fold in sour cream and mix with the shredded cabbage. Garnish with ripe tomato wedges. Dessert problems are easy to solve. With fresh fruits and berries I ; plentiful, a plat-f&rVgffl plat-f&rVgffl tor or basket of jSf Vai wel1 cni,led ruit ftjftift? satisfy well for ;'Frf5t' dessert- Some hQitt&ffi'Z like cake for des iw2i 5Crt for an ,ced 1 beverage. Then make a spicy cake with a caramel frosting. It's just the kind to set oil the meal properly. Spce .Cake. (Makes 2 9-Inch layers) SV cups sifted cake flour 1 teaspoon baking powder 4 teaspoon soda teaspoon salt teaspoon cloves ai teaspoon cinnamon 1 cup granulated sugar 4 cup brown sugar cup vegetable shortening 1 cup buttermilk 3 whole eggs Sift together flour, baking powder, soda, salt, spices and granulated sugar. Add brown sugar, shortening shorten-ing and buttermilk; beat for 2 minutes. min-utes. Add eggs and beat another 2 minutes. Bake in greased, wax paper pa-per lined pans in a moderate (350-degree) (350-degree) oven for 30 to 35 minutes. Let cool and frost with caramel icing: Mix lVfc cups brown sugar with 'a cup cream, 2 tablespoons butter and 1 tablespoon vanilla. Bring to a boll and boil 3 minutes while stirring. Remove from heat Beat until creamy, adding cream if necessary to make spreading easier. Relmsrd b Wtttcrn Newipapvr Union. |