C6—Lancaster Farming, Saturday, July 18,1981
Bonn Ob The Range fl||
All in the
Out-of-Doors
Creating casual summer meals
is a breeze when the cooking is
taken out of the kitchen to the
backyard barbecue.
When the sun coaxes you out and
the fresh air sharpens your ap
petite, try some of these picnic and
barbecue favorites.
Polynesian Pork Roast
3 to 4 lbs. boneless pork loin roast,
rolled and tied
21/2 c. crushed pineapple
1/2 cup red wine
1/2 cup omon, finely minced
1/4 cup soy sauce
IT. cooking oil
It. garlic powder
1/21. ground ginger
pmeapple slices, for garnish
crabapple slices, for garnish
Combine all ingredients, except
roast, in blender. Blend at high
speed until mixture is ot pulp
consistency. Place roast and
marinade mixture m container.
Using a 50 cc syringe and no. 14
needle, inject roast with marmade
mixture at several points. Let
roast stand in marmade mixture
for at least 24 hours. Insert
rotissene rod lengthwise through
center of roast. Balance roast.
Secure with prongs. Insert meat
thermometer at an angle so tip is
in center of roast, but not touching
rod. Place on rotissene of grill.
Baste and inject roast with
marmade mixture during cooking.
Cook 11/2 to 2 hours, or until meat
thermometer reaches 170 degrees.
To serve, slice roast and spoon hot
marmade mixture over roast
slices. Garnish with pmeapple
slices and crabapple rings.
Cook’s
Question
Comer
Martha Fisher of Narvon has sent in the recipe for "Friend
ship:" Take two heaping cups of patience, one heartful of love,
two handfuls of generosity, a dash of laughter and one headful of
understanding. Sprinkle generosity with kindness. Add plenty of
faith and mix well. Spread over a period of a lifetime and serve
everybody you meet.
Cooks, we need recipes for our jams and jellies week. Send to
Home on the Range, Lancaster Farming, Box 366, Lititz, PA
17543.
July
25
August
Jams and Jellies
Summer Salads
Pears, Plums and Zucchini
Tomato Tempters
Egg Specials
Saucy Steak Sandwich
1/2 cup butter
1/4 c. sliced green onion
11/2 T. steak sauce
IT. Worcestershire sauce
6 cubed steaks
6 slices Vienna bread, 1-mch thick
6 slices tomato
Combine butter, onions, steak
and Worcestershire sauce m a
small saucepan; place on edge of
grill to heat. Broil meat over hot
coals 2 to 3 minutes on each side or
until desired degree ot doneness is
reached. Meanwhile, toast bread
on both sides. Brush one side ot
bread with sauce; arrange on
platter. Place one steak on each
bread slice; spoon remaining
sauce over all. Top each with a
tomato slice. Serve immediately.
Pro Porkburgcr
4 lbs. ground pork
1 can mushrooms, (8 oz) stems and
pieces
2T. onion flakes
11/2 T. paprika
IT. celery salt
IT. garlic powder
1/21, pepper
4 oz. shredded Cheddar cheese
Drain mushrooms, reserving
liquid. Combine ground pork,
reserved liquid, onion flakes,
paprika, celery salt, garlic powder
and pepper; Mix well. Shape into 16
patties, 1/2 inch thick. Place
cheese and mushrooms on 8 patties
in equal amounts. Cover with the
remaining patties; press together,
seahng edges completely. Place on
grill 6 inches above moderate coals
and grill tot - 25 minutes, or until
done.
tfl
*T 9
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Recipe Topics
* A
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Picnic Macaroni Salad
11/4 c. uncooked macaroni
1 c. cottage cheese
3/4 c. chopped celery
1/2 c. chopped green pepper
1/2 c. grated carrot
1/4 c. finely chopped onion
11. celery salt
1 c. dairy sour cream
Cook macaroni according to
package directions. Oram. Place
in cold water tor 3 minutes. Drain.
Mix together cottage cheese,
celery, green pepper, carrot, onion
and celery salt. Carefully fold in
sour cream. Toss lightly with
macaroni. Chill thoroughly.
Double Hamburgers
1 lb. hamburger
11. salt
legg
1/4 c. milk
2T prepaied mustard
b thin slices union
2 T. pickle relish or chili sauce
Combine hamburger, salt, egg,
and milk. Mu well. Make 12 small
lynesian
Pro Porkburger
flat patties. Spread mustard on b
patties. Top each with onion slice
and a teaspoon of relish.
Place remaining patties on top of
relish. Press patties together,
sealing well around the edges.
Broil on grill, 3 inches from heat
source about 3 minutes on each
side or pan-fry in IT. tat in a heavy
skillet.
Chili Corn
1/2 c. butter
1/4 c. chopped green pepper
2 T. chopped pimiento
11. salt
1/21. chib powder
b to 8 ears corn
Whip butter until light and tlutty.
Stir in green pepper, pumento, salt
and chili powder. Place each ear ot
corn on a square ot double
thickness heavy duty aluminum
toil. Spread with about 2 T. butter
mixture. Wrap securely in toil,
twisting ends. Hoast directly on
medium coals 10 to 15 minutes,
turning once.
loast
2 T. butter
1 pkg. frozen corn, thawed
1 pkg. frozen green beans, thawed
IT. flour
1 can condensed cream of chickei
soup
1/2 c. dairy sour cream
i/ 4 lb. fully cooked ham, cut u
julienne strips
1 c. diced Cheddar cheese
In skillet melt butter. Add con
and beans. Cover and simmer 1
minutes or until tender. Stir ir
flour to coat vegetables. Combine
soup, sour cream and ham; stu
into vegetables. Heat to serving
temperature, stirring oc
casionally. Top with cheese; lei
stand until cheese melts.
Ship'll Shore
Skillet Supper
(Turn to Page C 7)