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Show ' npw - -u-' u m ",' IJ-J !' fcl tl0USSCWl MJf " Serve Juicy 'Burgers on your Picnic! f5ee Recipes Below) Picnic Plans WHEN YOU PLAN an outing, good food that will please everyone has to be part of the picnic pic-nic plan. In addition to this, have a "packable" lunch that you can carry in a shopping bag, string sack, bandana or hamper. The less preparation you have tft the picnic grounds where everyone - will be famish-O famish-O ing, the better 1 C?3l!SV will be the $L?r lunch. If you Cl3sc!"-? JL want t cook the fjgpTg") hamburgers or &lSsS ribs or frank- 'zsti' furters on an ifa7' outdoor grill,' that's all to the good, since this whets appetite to a tantalizing sharpness. However, if you have to wash fruits and vegetables, and pare or scrape them when you get there, this may seem like something some-thing of a chore. These are things that can be done much more easily at home. 7J SAVORY, well-seasoned meat should be the main interest of the lunch, however. For some this may be old-fashioned picnic 'burgers, roasted frankfurters or barbecued ribs. These are easy to 1 serve on buns which can be purchased pur-chased ready made, and then simply split and buttered and even toasted while the meat cooks. Picnic 'Burgers (Makes 12 'Burgers) Vi cup chopped onion 2 tablespoons fat 1 pound ground beef H pound ground veal Vi pound ground pork 1 teaspoon salt teaspoon pepper 2 tablespoons soy sauce H teaspoon dry mustard 1 dozen hamburger buns , Brown onion in fat in a large skillet. Add meats, salt, pepper, soy sauce and dry mustard. Cook over low heat for 45 minutes, stirring stir-ring occasionally. Split hamburger buns and fill with meat mixture. Top with picnic sauce: 1 enp tomato sauce, catsup or chili sauce Vi cup cider vinegar 6 tablespoons sugar cup chopped onion teaspoon cayenne pepper Y cup chopped green olives 2 teaspoons Worcestershire sauce Mix all ingredients together in a saucepan and cook gently over low heat for one-half hour, stirring occasionally. oc-casionally. This makes two cups of sauce. Is it barbecued ribs that you like on your picnic? Here's a delicious Jjsu and easy way t0 PrePare them: cook the w'fVvWm ribs to a pres- at home to speed t116 Pro- wsM' cess aml then finish in the oven or at the picnic grounds in a skillet, basting them with the sauce. Barbecued Sparerlbs (Serves 5-6) S pounds sparerlbs, cut in pieces Vi teaspoons salt Yi cup water LYNN CHAMBERS' MENU Barbecued Spareribs Boiled New Potatoes Buttered Broccoli Summer Cabbage Slaw Bread and Butter Sliced Peaches with Cream Butterscotch Bars Beverage Recipe Given cup catsup Yi cup light molasses lteaspoon Worcestershire sauce 1 small onion, chopped Arrange ribs in pressure saucepan; sauce-pan; add salt and water. Cook' at 10 pounds pressure for 25 minutes. Remove and place in a shallow roasting pan or skillet. Combine remaining ingredients and bring to a boil. Pour over the ribs and baste with sauce. If baking, cook for 30 minutes. If using the skillet, cook for 35 - 40 minutes. Hashed Potatoes (Serves 6) 8 potatoes, cooked In jackets 4 tablespoons butter Vi teaspoons salt teaspoon pepper 1 cup light cream or top milk Peel and dice potatoes and cook in butter until slightly browned. Add seasonings. About five minutes before serving, add the cream and heat thoroughly. . Summer Cabbage Slaw (Serves 6) 3 ripe tomatoes, diced lVi cups finely shredded cab- bage 1 cup sliced green onions teaspoon salt teaspoon pepper 5 tablespoons light cream 1 tablespoons vinegar Lettuce Combine all vegetables in salad bowl. Add seasonings. Blend together to-gether cream and vinegar and pour over salad. Toss lightly and serve on lettuce. Jt THOROUGHLY CHILLED watermelon makes delicious j, . picnic. How- !SvSE other fe.WrfO fruits, washed ISjrapi' and weU chilled vBMu b e f 0 r e being KlSpS V capped, are &jLt$ltbJr excellent for a eating at a dessert choice: peaches, pears, apricots, cherries or other berries, grapes or melons. ' One or two kinds of cookies make an appetizing accompaniment for the fruit. You'll like either this. Butterscotch Bars (Makes 3 dozen) Vi cup butter 2 cups brown sugar 2 eggs 1 teaspoon vanilla VA cups sifted flour 2 teaspoons baking powder 1 cup chopped nuts Melt butter in a heavy saucepan. sauce-pan. Add sugar and bring to a boil over low heat, stirring constantly. con-stantly. Cool. Add eggs, one at a time, beating thoroughly. Stir in vanilla, then flour which has been sifted with baking powder. Fold in nuts. Pour into a greased and floured 7x9 inch pan and bake in a moderate (350) oven for 30-35 minutes. Cool, then cut in bars. LYNN SAYS: Fresh Air Chefs Need Tips If you are burning charcoal, start the fire an hour ahead of cooking time. For coal, allow one anct one-half to two hours. Use enough fuel to build a thick bed of coals. Getting fancy with the picnic table? Use windproof decorations such as a tray of the fruit for dessert, des-sert, or low flower arrangements set under a glass or plastic cake cover. When broiling meat on an outdoor out-door grill, trim off excess fat and snip the edges so the pieces of meat won't curl. Let the fire burn down to red coals, then set a grill three to five inches above the coals and start broiling meat before' flames die down. When using a skillet on an outside grill, set it about 5 inches above the coals. If you are using sauces for the meat, keep down the fat amount and use more catsup or chili sauce. The fat sputters 1 |