Moke Cookouts Port Of Your Sumner
Along with baseball, lazy days at
the seashore and and garden-fresh
produce, summer’s list of delights
includes cookouts and picnics. If
hamburgers and hotdogs are your
traditional barbecue fare, you may
want to add a little variety to the
menu by trying a few of the recipes
below.
No doubt about it, hotdogs and
hamburgers didn’t get to be the
most popular barbecue choices by
chance; these old-standbys are
reliable and tasty. But the smoky
flavor imparted by the charcoal
grill makes lots of other foods
tastier too!
Chicken, pork and other cuts of
beef make wonderful cookout
entrees whether you’re serving the
entire neighborhood or just the
family. Round out your picnic
menu without your favorite salads
and a few sweet treats for dessert!
beef yakttori
% cup chicken broth
% cup soy sauce
2 tablespoons sugar
Vi teaspoon ground ginger
2 garlic cloves, minced
1% pounds beef sirloin, cut into Cl
inch lengths
12 green onions cut in 1-inch
lengths
2 8-ounce cans water chestnuts,
drained
Combine broth, soy sauce,
sugar, ginger and garlic, mixing
well. Place beef cubes in bowl and
pour sauce mixture over. Let beef
marinate V 4 hour, stirring oc
casionally.
Arrange half the beef cubes on
skewers, alternating with pieces of
green onion. Alternate the
remaining beef cubes with water
chestnuts. Broil or grill over
charcoal about 3 minutes on each
side or until beef is done to taste,
brushing occasionally with
marinade.
HEARTY BEAN SALAD
Sweet-Sour Dressing:
2 teaspoons sugar
2 teaspoons wine vinegar
Vfc teaspoon salt
V 4 teaspoon prepared mustard
Mi teaspoon Worcestershire sauce
Dash pepper
Vi cup plain yogurt
Salad:
1 15Vi-ounce can kidney beans,
drained
2 hard-cooked eggs, chopped
Vi cup chopped celery
V« cup chopped onion
y« cup chopped sweet pickle
Vi teaspoon salt
For dressing, combine sugar,
vinegar, salt, mustard, Wor
cestershire and pepper; fold in
yogurt. Chill, covered, 1 to 2 hours
to allow flavors to blend. For
salad, combine beans, eggs,
celery, onion, pickle and salt in a
bowl. Add dressing; toss lightly.
Chilli to2hours.
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543.
June
Home On The Range
SAVORY BEEF BLADE STEAK
1 beef chuck blade steak, cut % to 1
inch thick (approximately 2
pounds)
Mt cup red wine vinegar
% cup water
1 medium onion, chopped
teaspoons sugar
1 teaspoon salt
Vi teaspoon basil leaves
V* teaspoon celery seed
1/8 teaspoon pepper
Combine vinegar, water, onion,
sugar, salt, basil, celery seed and
pepper in small saucepan and cook
slowly 10 minutes, stirring oc
casionally. Cool. Place steak in
utility dish or plastic bag; add
marinade, turning to coat. Cover
dish or tie bag securely and
marinate in refrigerator 6 to 8
hours (or overnight), turning at
least once. Remove steak from
marinade. Place on grill over ash
covered coals so surface of meat is
4 inches from heat. Broil at
moderate temperature 7 to 10
minutes on each side, depending on
degree of doneness desired (rare
or medium). Makes 4 servings.
SUPER BARBECUED
SPARERIBS
2 slabs meaty spareribs
3 cups water
1 cup white vinegar
Garlic powder
Paprika
Barbecue seasoning salt
Barbecue sauce (see recipe below)
Orange
Pineapple
Parsley
Trim spareribs of any excess fat.
Put ribs on roasting pan; add
water and vinegar. Marinate ribs
for 2 to 4 hours, turning every half
hour. Remove ribs from marinade
and drain. Sprinkle both sides
lightly with garlic powder, paprika
and barbecue seasoning salt. Place
ribs on grill when charcoal has a
good gray covering. Turn ribs
frequently so as not to burn. Cook
about 1 hour or until ribs appear to
be thoroughly barbecued. Brush
ribs with Barbecue Sauce; warm
sauce and serve with ribs. Garnish
with oranges, pineapple or par-'
sley, if desired. Makes 4 generous
servings. Enjoy!
Barbecue Sauce
1 32-ounce bottle tomato based
barbecue sauce
120-ounce bottle catsup
2 6-ounce bottles thick, rich, spicy
steak sauce
Mi cup grape juice or water
Mi cup brown sugar
2 tablespoons Worcestershire
sauce
4 tablespoons liquid smoke
V 4 teaspoon garlic powder
In saucepan, combine all
ingredients; mix well. Bring to a
boil; reduce heat and simmer 30
minutes. Makes about 2 quarts.
Recipe Topics
SOUTHERN PORK CHOPS
8 pork butterfly chops, cut
inches thick
2 cups water
1V« cups catsup
Vi cup apricot nectar
Vz cup brown sugar, packed
Vh tablespoons Worcestershire
sauce
1V« tablespoons lemon juice
2 teaspoons honey
IV4 teaspoons salt
1 teaspoon pepper
1 teaspoon onion powder
Ms teaspoon soy sauce
% teaspoon horseradish sauce
M> teaspoon paprika
Combine all ingredients, except
pork chops, in saucepan; bring to a
rolling boil. Remove from heat; let
cool. Place chops and marinade in
pan; do not pierce with fork. Place
chops in refrigerator 6 to 8 hours.
Turn chops occasionally. Remove
chops from marinade and place on
grill 6 to 8 inches above coals. Cook
over low heat 8 minutes, turn.
Continue to turn and baste
frequently for one hour. Makes 8
servings.
OATMEAL WHOOPIE PIES
2 cups brown sugar
% cup margarine
2 eggs
Vi teaspoon salt
2 cups flour
2 cups oatmeal
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons soda, dissolved in 3
tablespoons boiling water
Cream together sugar,
margarine and eggs. Add salt,
flour, oatmeal, cinnamon and
baking powder. Add soda and
water last. Beat well. Drop by
tablespoonfuls onto greased cookie
sheets. Bake at 350*F. for 10
minutes.
2 egg whites
2 tablespoons flour
2 teaspoons vanilla
4 tablespoons milk
4 cups powdered sugar
1 cup shortening
Beat egg whites until stiff. Add
remaining ingredients and mix.
Spread between two cookies.
Helen Engle
Berlin
Deadline To Send Recipes Is June 1!
We’d like to extend a hearty “Thank You!” to the many
homemakers who sent dairy recipes in response to our requests.
The response has been overwhelming and the tote bags will soon
be in the mail. If you haven't already sent your recipe, you have
until Monday, June 1 to get it in the mail. Make sure to look for
the dairy recipes in our June issue.
To send your recipe print the recipe, your name, and full
address on a card and mail it to: Recipes, Lancaster Farming,
P.O. Box 366, Lititz, PA 17543.
Tender chunks of beef sirloin marinated in a soy sauce
mixture are the highlight of Beef Yakitori, a kabob which also
offers Chinese vegetables.
LOTSA CHIPS BARS
1 cup all-purpose flour
1 teaspoon baking soda
% cup butter or margarine
% cup packed brown sugar
legg
1% teaspoons vanilla
% cup quick-cooking rolled oats
% cup chopped unsalted peanuts
1 6-ounce package semi-sweet
chocolate pieces
Stir together flour and baking
soda; set aside. In large mixer
bowl, beat butter or margarine for
30 seconds. Add egg and vanilla;
beat well. Add the flour and soda;
beat well. Stir in rolled oats and
peanuts. Spread mixture into a
greased 13x9x2-inch baking pan.
Sprinkle chocolate pieces over top.
Bake in a 350*F. oven for 4
minutes. Remove from oven; cut
through dough with knife to
marble. Bake 15 minutes more.
Cut into bars while warm. Makes
24.
Brenda Kramer
Newmans town
DAIRY
POULETMIGNON
8 broiler-fryer chicken thighs,
boned
8 slices mozzarella cheese
8 strips thick bacon
1 teaspoon salt
V* teaspoon pepper
On flat surface, place boned
chicken thigh, skin-side down.
Place cheese slice inside thigh,
gently wrapping thigh around
cheese. Check to be sure cheese is
tightly enclosed; secure with food
pick. Attach one end of bacon strip
to food pick and wrap remainder of
bacon around thigh several times.
Secure with 6-inch wooden or
metal skewer, penetrating through
entire mignon. Repeat for all
thighs. Place thighs on grill, skin
side up, 6 to 8 inches from heat.
Turn every 3 to 5 minutes for even
cooking. Grill for about 40 to 45
minutes or until fork can be in
serted in chicken with ease.
Remove chicken from grill; add
salt and pepper. Makes 4 servings.
(Turn to Page B 8)