86-Lancaster Farming, Saturday, August 29, 1992
d
Bone On The Range A
End-Of-Summer Sizzles With Labor Day Cookout
For one last blast of summer
fun, hold a cookout on Labor Day.
Family members and friends
won’t be able to resist the aroma of
your favorite meat sizzling on the
grill.
Be daring. Grill your favorite
vegetables and even the bread. Try
an unusual salad using summer’s
bounty of vegetables. Top it off
with fresh summer fruit salad or
homemade ice cream. A Labor
Day cookout is the perfect way to
end the summer.
GRILLED STEAKS WITH
BASIL-GARLIC BREAD
AND GRILLED TOMATOES
114 pounds boneless beef top
loin steaks, cut 1-inch thick
Basil-Garlic Oil*
Salt and pepper, if desired
1 small loaf French bread
6 tomato slices, cut 14 -inch
thick
2 tablespoons grated Parmesan
'Cheese
Prepare Basil-Garlic Oil*; re
serve. Place beef top loin steaks on
grid over medium coals, turning
once. Grill steaks about 15 minutes
for rare; 20 minutes for medium.
Season with salt and pepper, if
desired. Cut bread in half length
wise; brush 114 tablespoons basil
mixture evenly on cut side on each
bread half. Brush an equal amount
of remaining basil mixture on one
side of each tomato slice. Five
minutes before steaks are done,
place bread, cut-side down, and
tomatoes on grid with steaks; grill
2 to 3 minutes. Turn bread and
tomatoes over; sprinkle evenly
with Parmesan cheese. Continue
grilling 1 to 3 minutes or until
bread is golden brown and toma
toes are just heated through. Cut
each bread half diagonally into 6
slices. Serve steaks with bread and
tomato. 6 servings.
♦Basil-Garlic Oil: Combine 3
tablespoons olive oil, 1 tablespoon
chopped fresh basil or 1 teaspoon
dried basil leaves and V 4 teaspoon
garlic powder. Yield; Approxi
mately '/< cup.
FROZEN CHEESE SALAD
3-ounces cream cheese
1 cup grated mild Cheddar
cheese
6 green minted cherries
6 maraschino cherries
1 cup heavy whipping cream
1 cup mayonnaise
Combine cream cheese and
cheddar cheese. Finely chop cher
ries and add. Add mayonnaise to
cheese mixture and blend well.
Whip cream and fold into mixture.
Freeze. Serves 6.
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
September
5- Packed Luncheon Specials
12- National Honey Month
19- Grandma’s Favorite Recipe
26- National Rice Month
GRILLED CHICKEN
IN OLIVE OIL-CHIVES
VINAIGRETTE
4 broiler-fryer chicken breast
quarters
6 tablespoons olive oil, divided
4 tablespoons wine vinegar,
divided
1 teaspoon salt, divided
'A teaspoon pepper, divided
14 teaspoon dry mustard
1 clove garlic
Peel of 1 lemon
1 tablespoon chopped chives
Blend 1 tablespoon of olive oil,
1 tablespoon wine vinegar,
14 teaspoon each salt, pepper, and
mustard; process 15 seconds.
While processor is still running,
add 2 more tablespoons olive oil
and process 10 seconds. Add
remaining 3 tablespoons wine vin
egar, remaining olive oil, garlic,
and lemon peel. Add chives and
process about 15 seconds more.
Dip each piece of chicken in sauce
and coat well. Marinate in refriger
ator at least 4 hours or overnight.
Place chicken on prepared grill,
skin side up, about 8-inches from
heat. Sprinkle with remaining
14 teaspoon salt and 14 teaspoon
pepper. Grill, turning and basting
with sauce every 10 minutes, about
1 hour or until fork can be inserted
in chicken with ease. Makes 4
servings.
CHICKEN MONTEREY
4 skinless, boneless chicken
breasts, cut in half
8-ounce bottle Catalina salad
dressing
Pour dressing over chicken
breasts and marinate overnight.
Place chicken on hot grids, and
grill about 5 minutes on each side
or until desired tenderness. Baste
with additional salad dressing
while grilling.
CHEESE-BEAN COMBO
216-ounce cans pork and beans
in tomato sauce
IS-ounce kidney beans, rinsed
and drained
1 cup shredded Colby cheese
'A cup sliced onion
1 tablespoon Worcestershire
sauce
1 tomato, cut in wedges
Combine all ingredients except
tomatoes in a heavy VA -quart cas
serole. Top with tomatoes. Cover
and place on grill; heat to serving
temperature, about 30 minutes. Or
bake in a preheated 350 degree
oven, uncovered, about 20
minutes, or until heated through
out. Serve immediately.
H
*
Cut boneless beef top sirloin steak in VA -inch pieces and grill with bell peppers,
and large mushrooms seasoned with lemon, mustard, honey, and oregano.
CHUTNEY-GLAZED CURRY
BEEF KABOBS
114 to VA pounds boneless beef
sirloin steak, cut 1-inch thick
VA teaspoons curry powder
'/} teaspoon each ground cumin
and salt
'/i teaspoon ground red pepper
1 large Spanish onion, quartered
'A cup Major Grey-style chut
ney, chopped
2 tablespoons water
2 teaspoons country-style Dijon
mustard
2 cups hot cooked rice
1 medium tomato, chopped
1 tablespoon chopped fresh mint
Cut beef sirloin steak into 16 to
18 1-inch cubes. Soak four,
12-inch bamboo skewers in water
10 minutes. Combine curry pow
der, cumin, salt, and red pepper;
coat beef cubes evenly with sea
soning mixture. Cut each onion
quarter into 4 pieces. Alternately
thread 4 to 5 beef cubes and 4
onion pieces on each skewer. Place
kabobs on grid over medium coals.
Broil kabobs 12 to IS minutes,
depending upon desired doneness.
Meanwhile combine chutney,
water and mustard; mix well. Turn
and brush kabobs with chutney
mixture during last 6 to 8 minutes
of cooking time. Meanwhile com
bine rice, tomato, and mint. Serve
kabobs on rice mixture. Serves 4.
BARBECUED PORK
SPARERIBS
1 rack pork spareribs, approxi
mately 3 pounds
Marinade;
'A cup soy sauce
V* cup honey
1 small can purecd apricots
2 heaping teaspoons brown
sugar
1 teaspoon ginger
Combine marinade ingredients
and heat until well blended. Cool.
Marinate ribs for about 2 hours
in the marinade. Cook ribs over
slow coals. Baste frequently with
marinade.
CHERRY-PINEAPPLE
ICE CREAM
1 cup sugar
2 tablespoons flour
4 pasteurized processed eggs
Pinch salt
1 tablespoon vanilla
2 cans sweetened condensed
milk
VA to 2 quarts milk
16-ounces maraschino cherries,
chopped
20-ounces crushed pineapple'
Mix first seven ingredients with
eggs; add fruit and place in ice
cream freezer. Chum until hard
ened. Makes 8 quarts.
Benjamin Shriver
Jonestown
Featured Recipe
Homemade ice cream offers rich flavor, a distinctive creamy tex
ture, and endless variety that cannot be found in any store.
Whether you’re a veteran at the chum or you’re making ice cream
to the first time, “Ice Cream Basics,’’ a new leaflet offered by the
American Dairy Association, is your pocket guide to delicious
success.
It includes all you need to know to making scrumptious homemade
ice creams and refreshing sherbets. It’s complete with how-to’s, help
ful hints, and several mouth-watering recipes. To order, send a self
addressed, stamped business-size envelope to Ice Cream Basics, Dairy
& Nutrition Council Mid East, 3592 Corporate Drive, Suite 114, Col
umbus, OH 43231.
Here’s a recipe from the brochure.
CHOCOLATE ALMOND CHERRY ICE CREAM
2'A cups milk
1 % cups sugar
3 eggs, beaten
2 squares semi-sweet chocolate
1 square unsweetened chcolate
VA cups whipping cream
1 teaspoon vanilla extract
'/> teaspoon almond extract
V* cup chopped maraschino cherries
'A cup toasted sliced almonds
Combine milk, sugar, and eggs in a large saucepan. Add chocolate
squares. Cook over low heat, stirring constantly, until mixture thickens
and coats spoon, about IS minutes. Remove from heat Stir ice cream
and extracts. Chill. Stir in cherries and almonds. Freeze in ice cream
maker according to manufacturer’s directions. Place ice cream in
freezer at least 2 hours before serving.
CHICKEN CHEESE BALL
8-ounces cream cheese
2 to 3 tablespoons mayonnaise
6 ounce can chicken
I'/j tablespoons minced onion
1 tablespoon chopped parsley
Garlic salt to taste
Chopped nuts, if desired
Beat cream cheese and mayon
naise together. Add chicken with
broth and garlic salt Beat until
fluffy. Add onion and parsley and
mix well. Refrigerate overnight
Roll in chopped nuts or parsely if
desired. Serve with assorted
crackers.
(Turn to Pago B 8)
'4,