S—Lancaster Farming, Saturday, July 7, 1962
For the tT"
Farm Wife and Family
Let’s
Have A Picnic:
By: 'Mrs. Richard C. Spence
Eating out-of-doors is alwajs fun, no matter whether the
food is prepared indoois or out. And it tastes so much better'
When there’s a picnic planned everyone wants to get in the
act, so Mother, here’s your chance to sit back and enjoy
yourself.
There are many delicious
foods which can be easily
prepared for eating outdoors;
i»e hate some suggestions for
you today for mam meat dish
es some to be prepared in
the kitekhen and some on the
grill in the backyard Take
your pick and let the whole
family join in the fun
Lean, sa\ory pork chops
drenched m spicy barbecue
sauce and topped with onion
and green pepper slices will
build your reputation as the
perfect summertime cook. You
can cook the chops on top of
your outdoor grill with no
clean-up needed when each
portion is securely wrapped in
aluminum foil.
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Part 1
BARBECUED PORK CHOPS
Barbecue Sauce;
1 tablespoon butter
Vs cup finely chopped onion
Vi cup finely chopped
celery
li cup water
’6 cup catsup
2 tablespoons vinegar
1 tablespoon lemon juice
1 tablespoon Worcester
shire Sauce
1 tablespoon brown sugar
Vz teaspoon salt
Vs teaspoon pepper
Melt butter: add onion,
celery, cook until tender. Add
ing remaining , ingredients,
simmer 20 minutes.
To Prepare Chops:
S %-mch thick loin poik
chops
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P. W. STRICKLAND
31 S. Queen St., York, Pa.
JOHN MEISENBERGER
110 Dickinson Ave., Lancaster, Pa. Ph. EX 4-3006
Brown pork chops on both
sides over hot coals. Pour 1
tablespoon Barbecue Sauce in
center of eight squares of
aluminum foil; place chops on
top; place 2 slices onion, 1
tablespoon Barbecue Sauce, 2
rings green pepper on top of
each chop. Bring torn edges
of foil together in tight double
tolds on top of chops; fold
ends up using tight double
folds. Place packages on grill
over medium coals tor 45-50
minutes, turning tiequently.
Eight servings.
Hock Cornish Hens on a
picnic > It’s really not as ridi
culous as it might sound
Mounted on the spit of your
grill and basted tiequently
with a rich butter glaze sauce
they take on a succulent flavor
that is out of this world The
sauce is a flavorful combina
tion of the usual barbecue
ingredients in a buttei base,
with the delightful addition of
apple jelly.
ROCK CORNISH HENS
4 1-pound Rock Cornish
Hens
Salt and butter
Butter Glaze Sauce:
J /s cup butter
(Distributor)
recipe Barbecue Sauce
medium onion, sliced
thin
small green pepper, cut
in rings
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cup apple jelly
I,- 1 /* teaspoons Worcester
shire Sauce
1 teaspoon dry mustard
2 tablespoons vinegar
’4 cup catsup
Melt butter and add remain
ing ingredients. Wash and diy
hens thoroughly Rub cavity of
each hen well with salt and
butter; season outside of hens
with salt Tie the legs and
wings of the' bird to the cai
cass with cord Mount birds
on the spit so the weight is
properly balanced Cook about
12 in above hot coals Baste
tiequently with Butter Glaze
Sauce Allow about 1-14 to 1-
% hours to cook
You can even do shrimp on
top of the grille. They can
be cleaned and refrigerated
until grilling time. The fresh
shrimp are cooked in a butter
sauce of lime and lemon juice,
lime pee), garlic and season
ings The* take but minutes
to cook and make a delicate
and appetizing begimng for
the feast to come.
SHRIMP IV BUTTER SAUCE
Vs cup (1 stick) butter
2 tablespoons lime juice
1 teaspoon grated lime
peel
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper
12 shrimp, cooked and de-
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7
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Addresi
veined
Make a small pan of heavy
duty aluminum /oil. Melt
butter in foil on top of grill.
Stir in remaining ingredients,
then add the shrimp. Cook
4-5 minutes to heat the
shnmp.
Barbecue Pot Roast, sur
lounded by potatoes and carr
ots and enhanced by pungent
P.nmesan cheese, is delight
lully different to cook over
the coals; though it may take
you a few minutes more, it's
certainly worth every second.
While the roast is gently cook
ing, you can relax in the sun
- -s'opping only to stuff a loaf
of French bread with butter
and place it over the coals to
heat.
B4HBBCUED POT ROAST
Barbecue Sauce
1 cup catsup
3 2 cup grated Parmesan
cheese
% cup (% stick) butter,
melted
1 large onion, diced
1 tablespoon vinegar
Vs teaspoon Worcestershire
Sauce
H teaspoon thyme
: l teaspoon oregano
li teaspoon salt
-i teaspoon pepper
Combine ingredients. Set
(Continued on Page 9)
XON-ASSKSS \RLB
FR 5-4424