OCR Text |
Show w V u j tf luJjmn CinvMhS - I s jr", - 4 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 -tw meals a barbe- FgS IrllWw cuel There's no Jfn food like th&iWWxCi cooked outdoors sjjljP75Sss for real, honest- m $L g to-goodness fla- ft W vor and ' marve-1 lous eating. '""- There's nothing so relaxing, either, ei-ther, as eating outdoors, for most of the preparation comes ahead of time. Then, too, though you have to bribe and beg everyone to help In the kitchen, no one wants to be left out of the preparation when it comes to cooking out of doors. Perhaps you have a barbecue unit to use for cooking; or maybe you just build a fire In the old makeshift make-shift brick oven in the back yard. Whatever you have, It will be good If you make the fire well In ad-ance, ad-ance, and then let it burn down to glowing coals before you start cooking. cook-ing. That's the secret. You have a choice of many kinds of meat juicy hamburgers, plump weiners, steaks or ribs. But do have a good sauce to go with them. Or, let the folks have kabobs everyone will enjoy roasting his own. Barbecued Bibs. (Serves 6) S to 4 pound ribs, cut In pieces 1 lemon 1 large onion H cup Worcestershire sauce 1 teaspoan chill powder 1 teaspoon salt Z to 3 dashes tabasco sauce 1 cups water H cup chill sance Place a piece of lemon and onion on each rib. Mix remaining Ingredients Ingredi-ents together; heat to boiling and then brush sauce over the ribs. Broil slowly on outdoor grill and brush frequently with sauce. For outdoor broiling, place meaty side of ribs down on the grilL Onion and lemon may be secured with toothpicks. For steak that Is really elegant, use the above sauce for brushing r--- 1118 steak' whlle : U i broiling. Or, if you prefer, the YW$g&j? steaks may be tjeZfSj marinated, as fol-(ffi fol-(ffi low3- for several I jftfe, hours before you Hw1 start broiling: --if Mix together 1 cup of salad oil, cup of vinegar, teaspoon salt and Yt 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 Totatocs. (Serves 6) 4 cups cooked potatoes, diced 2 cups sliced onions 1 tablespoon minced parsley 1 tablespoon paprika H teaspoon salt Yi teaspoon pepper cup fat or drippings Combine all ingredients and place In heavy skillet. Brown until crisp and golden colored. Serve piping hot. LYNN CHAMBERS' MENU Barbecued Bibs Buttered Buns Outdoor Potatoes Roasted Corn Ears Cabbage Slaw Deep Dish Blueberry Pie Cream1 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 Vi teaspoon salt teaspoon dry mustard teaspoon paprika H cup water 54 cup vinegar 1 tablespoon batter 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 plentiful, a plat-'er plat-'er or basket of Jif3 PJGm wel ebilled fruit fiT5' an cookies will satisfy well' for dessert. Some fe&tt like cake for des- 'Mii sert for an lced ' - beverage. Then make a spicy cake with a caramel frosting. It's just the kind to set oft the meal properly. Spice Cake. (Makes 2 9-inch layers) 2V4 cups sifted cake flour 1 teaspoon baking powder teaspoon soda teaspoon salt teaspoon cloves teaspoon cinnamon 1 cup granulated sugar 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 IVi cups brown sugar with Yi cup cream, 2 tablespoons butter and 1 tablespoon vanilla. Bring to a boll and boil S minutes while stirring. Remove from heat. Beat until creamy, adding cream if necessary to make spreading easier. Rclcrnscd bv Wcstorn Newspaper Union. |