14 —Lancaster Farming, Saturday, Juna 27, 1964 them to the grill for the final cooking. For the Farm Wife and Family The Fourth Meal By Mrs. Richard C. Spence It is again the time of year when Dad takes to cookin’. And with a little help from the family his glory at the grill can be prac tically effortless Mother can make the meal less work by starting with menu planning. Grilled steaks, chops, ribs and chicken pro vide enough variety for any family and they are all simple to prepare outdoors Add baked potato, tossed salad and hot bread for the main course; cookies or fruit com plete your meal. You’ll find bigger appetites come to the table at fresh-air meals, so in clude bigger than average servings. Other cuts of meat to consider for the main couise are beef, lamb or pork roasts, smoked or cured ham, sausage, fish and ( * i SPENCE broiler chicken halves. Steaks, hops, patties and other grilled treats are excellent for quick cookery Cooking time, varies £rom 10 to 20 minutes. For a large boneless cut roast cook ing may take up to 5 hours 'they can be covered with aluminum foil aftei browning, and cooked on the grill. Season ing and cut-up vegetables are easily included in the package. /.elect uniform shapes for ro ussene cooking The rod j.hould be inserted so that meat balanced for smooth turning A meat thermometer is the .safest guide to yom kind of perfection Kabobs are always easy to piepaie, m spite of their goui met appeal ance. Chunks of ifieait, alternating with fruit or vegetables are skewered I SUPER ] Self Service I SHOES 220 W. King St. iLauc. Co's Largest Shoe Store All Ist Quality Super Low Prices L *-********************* FARM LOANS Loans for Machinery, Livestock, Cars, Repairs, and any farm purpose. 10 - 85 year Farm Mortgage* Full and part-time farms eligible FARM CREDIT OFFICE 411 W. Roseville Rd. Lane. 393-3921 "Nerve Deafness” Hear well with “Audium” Finest Hearing Aid ever FREE Home Demonstration WRITE NASU Hearing Center 1364 Perkiomen Ave. Reading, Pa. O and broiled. Tenderest kabob meats have been marinated be fore cooking. Square or angular shafts are preferred for skewers that hold foods in place Long green sticks are ready sub stitutes when skewers are not handy The fust barbecue of Ihe sea son is bound to be a wow of an occasion if you have Barbe cued Spaienbs in the spot light. Everyone loves the crisp brown meat it’s a special treat for youngsters, who al ways have fun eating out-of hand nibble foods And when the ribs are accompanied by barbecued skewered fiuits, sthat’s mighty fine eating To ensure that the meat \ nil be as done as it looks outside, pre- MORTGAGE LOANS Sensible Rates! ACCOUNTS INSURED TO $lO,OOO Ifirst federal! 9 QJavings and /o.an *8 ASSOCIATION OP LANCASTER vLmVmiJy 25 North Duke St. ' 1 * t t 1 II . M • BARBECUED SPARERIBS WITH FRUIT 6 pounds (2 racks) spareribs 1% teaspoons "salt 1 . lemon, thinly sliced Va cup molasses I ,h . cup prepared mustard ■' */3 cup vinegar „ 2 tablespoons soy sauce 1 tablespoon celery seed 2 ’ tablespoons Worcestershire ; sauce Green-tipped bananas Pineapple chunks Maraschino cherries Cut spareribs into serving pieces; place them, meaty side up, on shallow foil-lined baking pan. Sprinkle with salt. Top with lemon slices Bake in a moderate oven (350 degrees) 1 hour Remove from oven; pour off fat. Refngeralte, When ready to grill, combine remain ing ingredients Place spareribs on grill 6 to 8 inches from heat; brush with sauce after 15 minutes. Cook 15 minutes longer, brushing with sauce. Alternate chunks of bananas, pineapple, and cherries on skewers. Brush with barbecue sauce and grill last 10 minutes of cooking (time, until fruit is heated. BARBECUED CHUCK OR BLADE STEAK 2% to 3Vz pound chuck or blade steak, 1 to l¥z inches thick 1 teaspoon celery seed V 4 cup finely minced onion 1 clove garlic, pureed 1 tablespoon grated lemon peel Va cup fresh lemon juice Vz cup salad oil 1 teaspoon salt Wipe meat with a damp Phone 393-0601 ♦ ♦ * W i 5, \ - ; paper towel; place in a shallow dish. Combine remaining ingre dients, mixing well; pour over, meat and refrigerate 12 to 24 hours, turning meat once or twice. Drain, reserving marin ade. Place meat on broiler rack 4 to 6 inches from heat; broil about 8 to 10 minutes on each side for medium doneness. Or, place on grill over hot coals; cook 6 to 8 minutes on each side or until meat is cooked to desired doneness. If desired, heat drained marinade in saucepan and serve with meat. CALVES LIVER KABOBS 1 pound fresh calves liver, cut Vz to %-inch thick Vz cup salad oil 1 teaspoon grated lemon peel Vz cup fresh lemon juice V 4 teaspoon dried thyme crushed 1 teaspoon salt Va teaspoon pepper o: sA DELUXE BEDROOM THINETTE INSTALL - IT-YOURSELF FOR A COOL, DRY BEDROOM! ly 1 i Removes up to 6 gallons of moisture per day! Wash able filter. Ultra-quiet G-E compressor. Priced for quick No Cash sole—ready for immediate Needed 0” installation! GECC Pim' FAMILY-SIZE REFRIGERATOR* FREEZER! ONLY 28 INCHES WIDE! ~ \mmt ■ ’ rp.gjpfc p» i . i*i ■ s , *»VJI /■ s tfcw I -r-v. ■■Mil CV rfum* ■•-yr-. i < ** • i ■ig, 10-lb, zero degree freezer 1 Mini-cub* ie* (rays. Slid* out shelves and door shelves. Porcelain |P vegetable bin. Just-right size, im beatable price! T1313Y NO CASH NEEDED ON CECC PLAN I L H. BRUBA 350 Strasburg Pike, LoncosteJ Open Tuesday & Friday 9 teaspoon sugar pound bacon (6 to 7 S ] cut in 1 inch piece* 6-ounce can broiled g room crowns, drained medium tomatoes, q u , ed Wipe calves liver with i paper towels. Cut into ], squares. Combine saUj grated lemon peel and j, thyme, salt, pepper and si blending well. Spoon «g { marinade over liver to Cl Refrigerate for an hour longer. Drain, reserving q. ade. Thread liver on skq alternately with bacon, E rooms and tomato quj, Place on broiler pan, o, grill over hot coals: brush with marinade. Broil or 3 to 4 minutes on each brushing frequently with inade. (Continued on Page 15 $ll9. S£LF DEFROSUNG REFRIGERATOR!
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