OCR Text |
Show ",.'1 ; TIMES AVING and taste-tempting:, canned meats are "naturals" for use In outdoor frill cookery. Canned luncheon meat and canned frank f jrters are featured in the trillful of jroodness, above. BY DOROTHY MADDOX i 'THVO outdoor dishes high in flavor are kebabs and barbecued barbe-cued franks. Kebabs are the skewered meat - and - vegetable combination borrowed from the Near East. . Originally, they were made with marinated lamb. Today, they are often made with cubes of canne.d luncheon meat plus onion, green pepper and canned button mushrooms. The most frequently used canned main-dish items are: luncheon meat, ham, chili con carne, stew, corned beef hash, canned beef (hamburgers, roast and corned beef, and meat and gravy), spaghetti meat products, Vienna sausage, potted and deviled dev-iled meats, and tamales. All cf them make summertime meal planning easier. j CarljcctifJ Franks and Bacon Six slices bacon, 1 can (12 ounces) frankfurters. -, Cut bacon s1' s in half. Wrap a half slice x bacon around frankfurters; secure with toothpicks. tooth-picks. Place in cold skillet or on grill and cook over medium heat, turning until bacon is cooked, a Lunch Meat Kebabs 5 ) Two cans (12 ounces each) luncheon meat, medium onions, gieen peppers. 2 cans (4 ounces each) button mushrooms. Cut luncheon meat in half and then in thirds to make 18 cubes. Cut onions into wedges and green peppers into one - inch squares.' Drain ' mushrooms; alternate ingredients as desired on larg skewers. ( Place on grill and cook ove: medium heat, turning occasion ally t J meai is browned an heatea through. i i Barbecue Sauce (3 cups) Two medium onions, chopped 1 green pepper, chopped; cuj sweet pickle relish, cup vinegar, vin-egar, 2 cups chili sauce, " cut firmly packed brown sugar, 3 tablespoon prepared mustard, M teaspoon tabasco. Combine all ingredients- foi barbecue sauce in saucepan Bring to boiling point; reduc heat, simmer 20 minutes. Serv with grilled frankfurters anc: kebabs. |