Outdoor barbecues
brighten summer days
If the smell of freshly-mowed
grass and the kiss of warm,
summer breezes beckon you from
the hot, stuffy kitchen, your meals
do not have to suffer. In fact, meals
made outdoors are probably more
fun to prepare and taste better
than almost anything prepared in
your conventional oven.
A wide variety of recipes con
front the outdoor chef, so have a
good time selecting one or two that
you think will tempt your family.
With a little encouragement, your
husband might volunteer to man
the grill, giving you more time
prepare a new salad recipe or to
add a special touch to your table
setting.
Whatever you decide to prepare,
be sure to savor the pleasure of
eating under the big shade tree
while the birds provide sum
mertime dinner music.
CRISP SALAD BOWL
16 carrot curls
2 oranges, sectioned
V 4 pound raw spinach leaves,
broken
Celery leaves from 1 stick of celery
French dressing
Combine all ingredients. Toss
lightly. Add some French dressing
and toss. Serves 4-5.
BARBECUED STUFFED FISH
8 to 10-pound fish, cleaned
Salt
Pepper
Garden Vegetable Stuffing
Salad oil
V 4 cup butter or marg«frine, melted
V 4 cup lemon juice
Wash fish quickly in cold water
and pat dry. Rub cavity with salt
and pepper; stuff with Garden
Vegetable Stuffing. Close opening
with skewers and lace with string,.
Brush fish with salad oil.
Place fish in wire basket 4 to 6
inches from medium coals. Cook 45
minutes or until fish flakes easily
with fork, turning 3 times and
basting with mixture of butter and
lemon juice. 10 to 12 servings.
GARDEN VEGETABLE
STUFFING
1 cup finely chopped onion
V* cup butter or margarine
2 cups dry bread cubes
1 cup coarsely shredded carrot
1 cup cut-up mushrooms
% cup snipped parsley
1% tablespoons lemon juice
legg
1 clove garlic, minced
2 teaspoons salt
V« teaspoon marjoram leaves
teaspoon pepper
Cook and stir onion in butter
until onion is tender. Lightly mix in
remaining ingredients.
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O Box 366, Lititz, PA
17543.
July
14 Vegetable dips, spreads and
28 July is Beef Month
Boot On The Range
STUFFED PEARS SALAD
Peel very thinly 1 whole pear per
person, leaving stem on. Dip in
lemon juice. Core out center from
bottom and fill cavity with sof
tened cream cheese mixed with
chopped walnut. Put in
refrigerator and chill thoroughly.
Serve on a bed of lettuce or
watercress with mint dressing.
MINT DRESSING
Vt cup vinegar
Little salt and pepper
y-i teaspoon dry mustard
2 teaspoons Worcestershire Sauce
% cup salad oil
Dashtobasco
Vs cup chili sauce
V 2 cup finely-chopped fresh mint
Mix thoroughly the first 7
ingredients. Add chili sauce and
mint. Shake just before serving.
Betty Biehl
Mertztown
1 or 2 beef blade steaks, cut H to 3 /4-
inch thick
% cup lemon juice
% cup water
1 tablespoon oil
1 tablespoon sugar
IV 2 teaspoons salt
1 teaspoon thyme
V 4 teaspoon garlic powder
Betty Biehl
Mertztown
Citrus Prune Kabobs
Combine lemon juice, water, oil,
sugar, salt, thyme and garlic
powder in a small saucepan and
cook slowly for 5 minutes. Cool.
Place steaks in utility dish or
plastic bag and pour marinade
over them, turning to coat. Cover
dish or tie bag securely and
marinate in refrigerator for 6
hours or overnight, turning at least
once. Remove steaks from
marinade and place on grill so
surface of meat is 4 inches from
heat. Broil at moderate tem
perature 7 to 10 minutes on each
side, depending upon degree of
doneness desired.
Brush steaks with marinade
occasionally while broiling. 3-8
servings.
CITRUS PRUNE KABOBS
16 pitted prunes
2 oranges, halved and cut in
wedges
1 lemon, cut in wedges
Alternately thread prunes and
wedges of citrus fruit on skewers.
Brush with marinade and broil 8 to
10 minutes, turning and brushing
with steak marinade frequently.
Serve with Lemon and Spice Beef
Steaks.
Recipe Topics
sauces
Fun with fruit
LEMON AND SPICE
BEEFSTEAKS
Twist a strip of bacon aroui
prepare an old favorite.
BACON-WRAPPED FRANKS
For each serving, fry 1 slice
bacon 2 minutes on each side. Split
1 frankfurter lengthwise, not
cutting completely through. Place
one of the fillings below in the cut.
APPLE-CHESE: 3 slices unpared
apple and 1 strip process American
cheese.
PEANUT BUTTER: Crunchy
peanut butter or peanut butter and
salted peanuts.
ORANGE: 3 mandarin orange
segments,
MELON: 3 canteloupe or
honeydew balls or 1 melon wedge.
ONION: 1 green onion and a dill
pickle slice.
SAVORY STUFFING: Mix l 3 cup
chopped sweet pickle, 1 slice
bacon, crisply fried and crumbled,
and 2 cups dry herbed stuffing mix
prepared as directed on package.
Enough for 8 frankfurters.
Wrap each frankfurter with
bacon; secure with wooden pics.
Place on grill 4 inches from
medium coals. Cook 12 to 15
minutes, turning frequently.
GAME HENS ON A SPIT
4 Rock Cornish hens (about 1
pound each)
2 teaspoons salt
% cup butter or margarine, melted
Paprika
1 8 3/ 4-ounce can pitted dark sweet
cherries, dramned
1 teaspoon cornstarch
Pinch of salt
V 4 cup orange marmalade
3 tablespoons brandy or mandarin
orange syrup
1 11-ounce can mandarin orange
segments, drained
Wash hens and pat dry. Rub
cavity of each with M> teaspoon
salt. Fasten neck skin to back with
skewer. Flatten wings over breast;
tie with string. Tie drumsticks to
tail. Insert spit rod through center
of birds from side to side; secure
each with holding forks. Check
balance by rotating spit in palms of
hands. Brush hens with butter;
sprinkle with paprika.
Arrange medium-hot coals at
back of firebox; place foil drip pan
under spit area. Cook hens on
a hotdog stuffed with a variety of fillings for a new way to
Filled with Garden Vegetable Stuffing, this fish makes a
tasty dinner.
rotisserie for 1 to 1% hours,
brushing frequently with butter.
Blend reserved cherry syrup, the
cornstarch and salt; stir in orange
marmalade. Cook, stirring con
stantly, until mixture thickens and
Featured Recipe
This week’s featured recipe comes from Michelle Rodgers, a
home economist with the Lancaster extension. Michelle has been
'experimenting with low-sugar jelly and jam, and with reduced
sugar canning.
The no-sugar grape jelly recipe below uses Mrs. Wages Home
Jell Light and has “a really nice texture,” Michelle said. To learn
more about canning and making jelly with less sugar, see the story
about it in this section.
Grape Jelly
4 cups unsweetened grape juice - fresh or frozen
1 box Mrs. Wages Home Jell Light
24 packets “Equal”
Combine juice and pectin in large saucepan. Let stand 10
minutes. Bring to a boil. Boil hard one minute. Remove from heat,
add artificial sweetner, stir to dissolve. Fill into sterilized jars. And
prepared lids. Process in boiling water for S minutes. Cool. May
take several hours to set. Don’t worry!
boils. Boil and stir 1 minute. Stir in
brandy, cherries and orange
segments; heat through. Spoon
fruited sauce over hens; serve any
additional sauce separately. 4
servings.
(Turn to Page B 8)