C6—Lancaster Farming, Saturday, August 30,1980 I
Dome On The Huge HI
Get out the marshmallows and toast summer's end
Labor Day Weekend. Mothers view it as the end of a
hardfought summer with the children, with relief in the
form of a yellow school bus almost in sight. Some
mothers, usually those who hold outside jobs and whose
summers flew by with too little time for the youngsters,
while welcoming the school year view the last long
weekend with melancholia.
And fathers often are confronted by a family full of
hungry mouths who insist that the hamburgers and steaks
on the grill are somehow better than those made indoors.
Some fathers, and mothers, have this outdoor cooking
thing well in hand. But our column today is devbted to the
cook who never seems to have the charcoal lit when it’s
time to eat.
This column is for families, young and old who are
basking in the last freedom of summer. Relax, enjoy, and
try some of these delicious, easy recipes!
HOMEMADE BAKED BEANS
6 pounds beans
salt and pepper to taste
Impounds bacon
brown sugar to taste
4 bottles catsup
2 cups molasses
Cook beans. Mix salt and pepper, brown sugar and
molasses and add to the beans. Top with bacon and bake
at 350* F. until brown.
GOLDEN BARBECUED CHICKEN
1 broiler-fryer chicken, quartered
1 teaspoon coriander
2 tablespoons cooking oil
2 tablespoons flour
cup finely chopped omon
1 teaspoon bottled browning sauce
Vz cup chicken broth
% cup lemon juice
3 tablespoons peach jam
V* cup prepared mustard
% teaspoon salt
dash of pepper
Sprinkle chicken with coriander. In a frypan, place oil
and heat over medium temperature. Add flour, stirring
until smooth. Add onion and cook until tender, about 5
minutes. Stir in browning sauce then slowly add broth and
lemon juice, stirring until smooth and slightly thickened,
about 2 minutes. Stir in peach jam, then mustard. Con
tinue cooking about 10 minutes. Baste chicken thoroughly
with sauce and place on the grill, skin side up, about 8
inches from the heat. Grill about 1 hour or until a fork can
be inserted with ease, turning and basting with sauce
every 15 minutes to brown evenly. Before serving,
sprinkle chicken with salt and pepper. Makes 4 servings.
Cook’s i? \
Question V '/
Comer ?
65^7
QUESTION: I would like a recipe for elderberry
jelly.
September
6
Mrs. Charles Biehl, Mertztown
Recipe Topics
Blue Ribbon Recipes
Fair and compliment
winners
Brown Bagging Basics
Lunchtime take-alongs
Indian Summer
favorites
What's for Breakfast 7
Recipes worth getting
up for
A cookout menu like this one is sure to round up
the crew from the back forty. Corn on the cob,
franks and hamburgers, baked beans and
cucumbers in cream dressing as well as fancy
ZINGY BARBECUED CHICKEN
1 broiler-fryer chicken, cut into parts
% cup grapefruit juice
Vz cup apple cider vinegar
% cup cooking oil
V< cup chopped onion
legg
% teaspoon celery salt
Vz teaspoon powdered ginger
dash of pepper
In a blender container, place all ingredients except the
chicken. Blend for 30 seconds. In a small saucepan, pour
sauce mixture and heat about 5 minutes, until slightly
thick. Remove from heat and dip chicken in sauce one
piece at a tune, turning to coat thoroughly. Place chicken
on the grill, skin side up, about 8 inches from the heat.
Grill about 1 hour or until fork can be inserted in chicken
with ease, turning and brushing with sauce every 15
minutes. Watch chicken carefully since egg may cause
chicken to become too brown. This recipe may also be
cooked in a 350° F. oven for about 1 hour. Makes 4 ser
vings.
CHARCOAL PRIMER
If you’re one of those people we mentioned before who
have not perfected your charcoal cooking techniques,
here are a few tips to help.
For average cooking of 3040 minutes, you’ll need about
2 pounds of charcoal. Stack the charcoal briquets in a
pyramid to create a better air draft and to make it easier
to light them. Some people like to line the gnll with
aluminum foil, shiny side up, to aid in clean up and to
reflect extra heat. Use a charcoal lighter, either liquid,
jelly or electric. When using the liquid variety, allow a
minute or so for the briquets to absorb the fluid before
lighting. Never add starter to an existing fire, and don’t
try to substitute gasoline or kerosene for the starter.
Allow about 30-40 minutes for the charcoal to reach
grilling temperature. Briquets are ready to cook on
during the day when they’re covered with a fine grey ash.
At night, the briquets will glow bright red.
Unless you’re cooking very dense or large pieces of
meat, spread'.the coals with a rake and tongs mto one
layer about an inch larger in diameter than the food to be
cooked.
To get more heat from an. existing fire, lower the grill
rack, open the vents or push the coals together. For less
heat, do just the opposite. Always keep a spray bottle of
water nearby to protect against flqpeups.
deviled eggs are sure to please. Top them off with
fruit salad served in cantaloupe hafves, a thermos
of lemonade or milk, and chocolate fudge cookies.
CURRIED CHICK KABOBS
3 whole broiler-fryer chicken breasts, boned, skinned, and
cut into Vh inch chunks
1 2-ounce can whole button mushrooms or fresh
mushrooms >
17% ounce can whole white onions, or fresh
1 large green pepper, cut into 1-mch squares
18-ounce can crushed pineapple
1 cup catsup
Vi cup com oil
3 tablespoons brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
1% teaspoons salt
1 teaspoon curry powder
% teaspoon black pepper
1 cup water
2 tablespoons cornstarch
Alternate chunks of chicken on a skewer with
mushrooms, onions and green pepper. Combine
remaining ingredients, except water and cornstarch.
Place prepared skewers in a shallow baking dish and pour
on marinade. Cover and marinate in the refrigerator 4-6
hours. Place kabobs on preheated gnll about 6-8 inches
from the heat. Gnll for 10 minutes or until brown. Turn,
brush with sauce, grill for 10 minutes or until chicken is
brown and fork tender. Meanwhile, pour remaining
marinade into a saucepan, add water mixed with corn
starch and heat until thickened, stirring constantly. Brush
sauce over kabobs. Serve kabobs and remaining sauce on
a bed of nee. Makes 6 servings.
HAM BARBECUE
1 cup cubed, cooked ham
1 teaspoon salad oil
18% ounce can pineapple tidbits
V* cup barbecue sauce
1% teaspoons cornstarch
Vi. medium green pepper, cut mto strips
hot cooked rice
Brown meat lightly m hot oil in a skillet. Dram
pineapple, reserving syrup. Stir syrup and barbecue
sauce mto browned meat. Cover and simmer 10 minutes.
Blend cornstarch with % cup cold water, and stir mto
meat. Cook and stir until thickened and bubbly. Add the
pineapple and the green pepper. Heat through and serve
over the nee. Makes 2 servings.
Mrs. Charles Biehl, Mertztown
(Turn to Page C 7)