Flavorful
For
Outdoor Cook
The call of the outdoors makes
summertime grilling fun. Grilling
offers an opportunity to experi
ment with meat and vegetables.
And, its the perfect time to experi
ment with marinades and rubs that
add unique flavors to meats.
A marinade is a highly seasoned
liquid used to impart flavor, and in
some cases, tenderize less tender
cuts of beef. A mb is a higly con
centrated blend of herbs and spices
that flavor the exterior of the meat
as it grills.
Marinades usually consist of
liquid ingredients such as fruit or
vegetable juices, wine, water and
oil in combination with seasonings
and herbs. Meat is allowed to soak
in the mariande mixture for several
hours or as long as overnight to
impart flavor and tenderize. To
tenderize, a marinade must contain
an acidic ingredient such as lemon
juice, wine, vinegar or yogurt; the
acid penetrates meat fibers to help
tenderize them.
Guidelines for marinating:
■Always marinate meat in
refrigerator; never at room
temperature.
•Allow 'A to 'A cup marinade
for each one to two pounds of
meat
•Marinades may be cooked or
uncooked. Cooked marinades add
the most flavor and are preferred
when marinating for more than 12
hours.
•Cooked marinades should be
completely cooled before adding
to beef.
•The tenderizing effect of a mar
inade is usually about 'A -inch
from the cut surface of the meat.
•A heavy-duty plastic bag is
convenient for marinating, a glass
utility dish may also be used.
Select dishes in which the meat
will fit snugly but lie flat
•Turn beef occasionally during
marinating so that all sides are
equally exposed to the marinade.
•For tenderization to take place,
meat must be marinated at least six
hours or as long as overnight Mar
inating longer than 24 hours causes
the meat fibers on the surface to
break down, resulting in a
“mushy” texture.
•For flavor, marinate IS minutes
or as long as two hours.
•Remaining marinade may be
brushed on meat during grilling.
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,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522.
June
3-
10-
17-
24-
Home Oi The Range
Recipes
The
Marinades which have a high
sugar content, or contain other
ingredients which might bum easi
ly should be brushed on only dur
ing the last 20 minutes of grilling.
Rubs:
Rubs are applied to the exterior
of the meat just before grilling;
they need no standing time. How
ever, for convenience, mbs may be
applied several hours in advance;
the coated meat should be refriger
ated until grilling time. Flavors
become more pronounce the lon
ger the mb is on the meat.
PEPPER CHEESE-STUFFED
BURGERS
V/i pounds ground beef
2 ounces Monterey Jack cheese
with jalapeno peppers, thinly
sliced
Salt and pepper
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
Divide ground beef into eight
equal portions and form into pat
ties, 4 inches in diameter. Place an
equal amount of cheese in center of
four patties. Top with remaining
patties. Press edges together sec
urely to seal. Broil patties over
medium coals, 5 to 6 minutes or
until desired doneness. Toast buns
on grill one minute, if desired.
Arrange lettuce leaf on bottom half
of each bun; top with beef patty
and tomato slice. Cover with bun
top. Serves 4.
HAMCHEEZERS
4 tomatoes
8 split hambuiger buns
6 ounces shredded Swiss cheese.
Sauce:
'A cup butter
1 tablespoon chopped green
onions
1 tablespoon chopped parsley
1 teaspoon dry mustard
1 clove garlic, chopped
Mix all ingredients together and
spread onto buns. Toss ham and
cheese together and divide
between eight buns. Press halves
of buns together and cut each into
quarters. Thread onto skewers
with quarters of tomatoes in
between. Wrap each in double
thickeness of aluminum foil, sea
ling tightly. Grill over hot fire for
about 20 minutes or until done.
Angelique McDonald
PA Guernsey Queen
Dairy Desserts
Dairy Drinks
Dairy Main Dishes
Make it With Milk
Md. Beef Council
There’s noi
LEMON—BASIL STEAKS
WITH GRILLED SQUASH
2 beef eye round steaks, cut V*
to 1 inch thick
'A cup lemon juice
'A cup water
1 tablespoon finely chopped
fresh basil or
1 teaspoon dried basil leaves,
crushed
1 teaspoon vegetable oil
A teaspoon grated lemon peel
'A teaspoon coarse grind black
pepper
4 yellow or zucchini squash, cut
in half lengthwise
Combine lemon juice, water,
basil, 1 teaspoon oil, lemon peel
and pepper, stirring until well
blended. Place beef eye round
steaks in plastic bag; add mari
nade, turning to coat Close bag
securely and marinate in refrigera
tor six to eight hours or overnight
turning occasionally. Remove
steaks from marinade; reserve
marinade. Place steaks on grid
over medium coals. Grill 12 to 16
minutes for rare to medium, brush
with marinade and turn once.
Meanwhile brush squash lightly
with oil and place on grid over
medium coals. Grill until tender, 8
to 12 minutes, turning occasional
ly. Serves 4.
CHERRY COBBLER
'A cup butter
V, sugar
2 eggs
1 teaspoon vanilla extract
VA cups flour
% teaspoon baking powder
V* teaspoon salt
1 can (21 ounces) cherry pie
filling
Preheat oven to 350 degrees.
Cream butter, gradually add sugar
and cream until fluffy. Beat in eggs
and vanilla. Combine flour, baking
powder and salt Gradually add to
creamed mixture; beat well.
Reserve 'A cup batter. Spread
remaining batter in buttered 8-inch
square baking pan. Spread cherry
filling over batter. Drop reserved
batter by teaspoons around outside
edge of pan over cherry filling.
Bake SO .to 55 minutes.
Angela Hoover
Lebanon Co. Dairy Princess
it the great taste of
ig to
POTATO AND ONION
KABOBS
2 large potatoes
1 large sweet onion
3 tablespoons butter, melted
1 teaspoon paprika
'A teaspoon celery salt
/* teaspoon garlic powder
'A teaspoon freshly ground
pepper
Parboil potatoes (do not pare)'in
boiling salted water 20 minutes;
drain. Cut potatoes crosswise into
Featured Recipe
Children of all ages love Teddy bears. So when planning a spe
cial birthday party or other occasion, try a bear theme for an event
that’s sure to please.
Preparing Teddy bear party goodies is easy, thanks to new Ted
dy Grahams miniature bear-shaped cookies that come in three
flavors.
Teddy Tarts are individual, pudding-filled treats lined with Ted
dy bears that make a perfect dessert Teddy Pops feature five bears
circling a candy center.
To complete the Teddy bear theme, play "pin the tail on the
Teddy” and ‘Teddy says” instead of “Simon says.”
Teddy Tarts
Makes 12 servings
1 cup graham cracker crumbs
2 tablespoons sugar
!4 cup margarine, melted
1 (4'/i -ounce) package instant chocolate pudding & pie Ailing
VA cups milk
Vi cup prepared whipped topping
84 Chocolate, Cinnamon or Honey TEDDY GRAHAMS Graham
Snacks
Colored sprinkles
Line 12 (2A -inch) muffin-pan cups with paper liners; set aside.
In medium bowl, combine graham crumbs and sugar, stir in mar
garine. Divide mixture evenly into baking cups. Stand 7 TEDDY
GRAHAMS around outside edge of each cup. Press crumb mix
ture into bottom of cups securing whole TEDDY GRAHAMS to
sides. Chill.
Prepare pudding according to package directions using VA cups
milk. Fold in prepared whipped topping. Spoon mixture into pre
pared cups; garnish with sprinkles. Chill at least 1 hour or freeze
until firm.
TEDDY POPS
Makes 11 pops
66 Chocolate, Cinnamon, or Honey TEDDY GRAHAMS Graham
Snacks
2 (.9-ounce) tolls Eve flavor toll candy
11 lollipop sticks
On foil-lined baking sheet, arrange 6 TEDDY GRAHAMS in a
circle; repeat to make a total of 5 circles. Crush two roll candies for
each pop; arrange crushed bits in an even layer in center of circles
covering surface. Bake at 375°F for 5 to 7 minutes or until candy
melts and begins to bubble. Cool; peel pops from foil sheet Repeat
procedure using remaining TEDDY GRAHAMS and candies to
make 6 additional pops. Store in air-tight container.
on the grill.
eight 1-inch thick slices. Alter
nately thread 2 potato slices and an
onion slice, through skin of vege
talbes on each of four 8-inch skew
ers. Combine butter, paprika, cel
ery salt, garlic powder and pepper.
Brush both sides of vegetables
with seasoned butter. Broil kabobt
over medium coals 20 minutes,
turning after 10 minutes and brush
ing with seasoned butter occasion
ally. Serves 4.
(Turn to Pago B 8)