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Outdoor Cooking:
Flavor And Delightful
Smells You
Can’t
The thrill of the grill calls to
Americans each summer. Cooking
out-of-doors is more fun than
being cooped up in the kitchen,
and willing hands to help are more
easily found. It doesn’t matter if
the grill is on a patio or porch, a
deck, balcony or fire-escape, in the
neighborhood park, on the roof or
at the beach. Delightful odors fill
the air, appetites freshen, and eat
ing takes a festive flair.
Enjoy the recipes submitted by
adapting them to your gas or char
coal grill. And for a personal
viewpoint on charcoal versus gas,
read the article “Charcoal Grilling
tOffers Versatility” by Lynne Ros
si. In it, Lynne shares some inno
vative ideas for making charcoal
grilling easier. If you’d like to per
fect your grilling skills, be sure to
read it
BUTTERMILK MARINATED
KABOBS
Marinade;
2 tablespoons firmly packed
brown sugar
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
A teaspoon dried basil
'A teaspoon dried marjoram
2 cups buttermilk
Kabobs:
2 pounds round steak, 1-inch thick,
cut into 2-inch squares (24 pieces)
3 medium onions, cut into 8 pieces
each
24 1-inch thick slices zucchini
12 cherry tomatoes
6 large mushrooms, halved
For marinade: Combine brown
sugar, lemon juice, Worcester
shire, salt and herbs. Stir in butter
milk. Add meat; cover and mari
nate in refrigerator a minimum of
12 hours.
For kabobs: Panboil onions in
boiling salted water to cover, 6 to 8
minutes; rinse in cold water and
drain.
To assemble: Alternate pieces
of meal with onions, zucchini,
tomatoes and mushrooms on each
skewer. Grill over hot coals until
meat reaches desired degree of
doneness. Baste frequendy with
marinade. Allow approximately
15 minutes for medium cooked
meat.
Recipe Topics
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 Lou Ann Good, Lan
caster Farming, P.O: Box 366, Lititz; PA 17543
May
21-
28- ~
June
4- Dairy Recipes
Resist
HERBED PORK & RICE
4 butterfly pork chops, 'A -inch
thick
Salt to taste
1 recipe herb mix *
12 tablespoons hcrbed rice
8 slices of fresh tomatoes
4 slices zucchini, 'A -inch thick
Sprinkle pork chops with salt.
With a pastry brush, brush each
side of chop with herb mix. Brown
each side on grill over high heat.
Place each chop on a doubled piece
of heavy duty aluminum foil. On
each chop, place 3 tablespoons
herbed rice, 1 piece of tomato, 1
slice zucchini and another slice of
tomato. Add salt to taste and add
herb mix after each addition of
vegetable. Wrap tightly and place
on grill of medium heat Cook
between 30-45 minutes, or until
pork is tender. Serves 4.
Herb Mix:
6 tablespoons com oil
1 teaspoon salt
'A teaspoon black pepper
A teaspoon paprika
2 teaspoons marjoram
A teaspoon chives
2 teaspoons basil
'A teaspoon rosemary
A teaspoon Accent
3 tablespoons onion, finely
chopped
Mix all ingredients together.
Herbed Rice:
1 cup instant rice
V* teaspoon salt
1 tablespoon parsley, chopped
1 teaspoon butter
VA tablespoons Herb mix
*A cup plus 3 tablespoons boiling
water
Place instant rice, salt, parsley,
butter and herb mix in pan. Add
boiling water and mix with fork.
Allow to return to boil, cover and
remove from heat. Cool, stirring
once after 5 minutes.
CHEESY POTATO-CARROT
FOIL BAKE
4 slices bacon
3 large potatoes
3 medium carrots, shredded
V* cup sliced green onions with
tops
Salt
Pepper
V* cup butter
Beef
Strawberries
A summertime meat and potatoes dinner doesn’t have to mean spending hours at
\ the stove. A minimum of indoor preparation time can result in a marvelous outdoors
meal.
Vi teaspoon caraway seed
1 cup shredded Monterey Jack
cheese (4 ounces)
Cook bacon until crisp; drain
and crumble. Set aside. Tear off a
36x 18-inch piece of heavy-duty
foil. Fold in half to make an
18-inch square. Fold up sides,
using fist to form a pouch. Thinly
slice potatoes into pouch; add car
rots and green onion. Sprinkle with
salt and pepper; dot with butter and
sprinkle with caraway. Fold edges
of foil to seal pouch securely, leav
ing space for expansion of steam.
Grill over slow coals until fin
ished, SS to 60 minutes; turn sever
al times. Open package; stir in
crumbled bacon and cheese. Close
pouch; return to grill until cheese
melts, about 1 minute. Serves 6.
Jenny Bigelow
Blair Co. Dairy Princess
REUBEN DOGS
6 hot dogs
6 hot dog buns
Mustard
1 8-ounce can sauerkraut, well
drained
2 tablespoons Thousand Island
dressing
'A pound sliced Swiss cheese
Kosher dill pickle slices or slivers
Place the hot dogs on the girll
and cook on low, with the lid
closed for about 2 minutes on each
side, or until heated through, turn
ing frequently. Slice the hot dogs
down the center and place each one
in the center of a hot dog bun.
Spread the center of each hot dog
with a little mustard. Add 1/6 of
the sauerkraut topped with 1 teas
poon of Thousand Island dressing.
Cover with Swiss cheese and place
the top on the bun. Wrap in heavy
duty aluminum foil or put into a
foil pan and return to grill until the
cheese is melted and bubbly, about
5 minutes. Garnish with dill pickle
and serve immediately.
BARBECUE SAUCE
2 crushed garlic cloves
2 tablespoons oil
2 cups tomato sauce
Vi cup cider vinegar
V* cup firmly packed brown sugar
V* cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoon salt
'A teaspoon pepper
1 bay leaf
Saute garlic in oil in medium
saucepan. Add remaining ingre
dients; mix thoroughly. Boil gent
ly, uncovered, 30 minutes.
Remaining sauce may be stored in
refrigerator.
Featured Recipe
If you’re reading the paper, you’ll notice that many counties are
searching for young women to compete for the dairy princess
crown.
During the months of May and June, more than 40 new county
princesses will be chosen to represent the dairy industry at super
markets, schools and promotionals.
Jenny Bigelow, Blair County Dairy Princess, faithfully submits
recipes using real dairy products to this column. This week she sub
mitted a recipe that is not typically categorized as a dairy recipe. But
it again illustrates how dairy products can enhance almost any dish.
Enjoy it.
Charcoaled Halibut Steaks
'A cup shredded unpeeled cucumber
'A cup dairy sour cream
'A cup mayonnaise or salad dressing
1 tablespoon snipped chives
2 teaspoons lemon juice
'A teaspoon salt
Dash pepper
2 pounds fresh or frozen halibut steaks or other fish
'/« cup butter
1 teaspoon salt
'/• teaspoon pepper
Paprika
Blend shredded cucumber with sour cream, mayonnaise or salad
dressing, chives, lemon juice, the 'A teaspoon salt, and the dash
pepper. Mix well and chill sauce.
Thaw fish, if frozen. Cut into 6 portions. Place in well-greased
wire grill basket. In saucepan melt butter; stir in the 1 teaspoon salt
and 'A teaspoon pepper.
Grill fish over medium-hot coals for 5 to 8 minutes, brushing
with butler mixture occasionally. Turn and baste with remaining
butter mixture. Grill until fish flakes easily when tested with a fork,
5 to 8 minutes more. Sprinkle fish with paprika and serve with
chilled cucumber sauce. Makes 6 servings.
V\
RUMAKI-VEGETABLE
KEBOBS
Make six 8-inch Rumaki-
Vegetable Kebobs using 6 thick
slices bacon,! pound chicken liv
ers. water chestnuts, and 1-incb
pieces of zucchini, onion, and
com-on-the-cob. Weave bacon
around livers, water chestnuts, and
vegetables until skewers are filled.
Place on grill over hot coals. Brush
with barbecue sauce and rotate
skewers as needed until liver is
cooked.
(Turn to Pago B 8)
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