5
m
Memorial Day
Cook-Out
Cooking outdoors is an Ameri
can tradition on Memorial Day.
Cooking out-of-doors is more fun
than being cooped up in the kitch
en, and willing hands to help are
more easily found. It doesn’t mat
ter if the grill is on a patio or porch,
deck, balcony or fire-escape.
Delightful odors fill the air, appe
tites freshen, and eating rakes on a
festive flair.
LEMON BARBECUED
CHICKEN
2 broiler-fryer chickens, halved
1 cup salad oil
'/i cup fresh lemon juice
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons sweet basil, crushed
'A teaspoon thyme, crushed
'A teaspoon garlic salt
Place chicken in shallow glass
baking dish. In jar with lid, mix
together salad oil, lemon juice,
salt, paprika, onion powder, basil,
thyme and garlic powder. Shake
well to blend; pour over chicken,
cover with plastic wrap and mari
nate in the refrigerator 6 to 8 hours
or overnight, turning chicken
occasionally. Place chicken on
prepared grill, skin side up; brush
with marinade. Grill about 30
minutes, brushing often with mari
nade. Turn chicken and repeat
brushing until chicken is golden
brown and cooked through. Makes
4 servings.
National Broiler Council
GRILLED FRESH HAM
4-S pound boneless fresh ham
’A cup chili sauce
'A cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced
Prepare covered grill with drip
pan in center, banked with
medium-hot coals. Place ham in
center of grill. Grill over slow
coals until meat thermometer
registers 165 degrees about 2-2'A
hours. Mix remaining ingredients;
brush ham frequently with sauce
during the last hour of grilling
time. Let ham stand at least 10
minutes before carving.
National Pork
Producers Council
Last Chance
For Contest Entries
Entries in the Dairy Recipe Drawing must be postmarked by June 1.
So mail your recipe today to be eligible for one of many prizes.
Remember, your favorite recipe must include a sizable quantity of at
least one of the following ingredients: milk, cream, sour cream, butter,
yogurt, buttermilk, cottage cheese, ricotta cheese, cream cheese, or
any other hard or soft cheese.
Print or type your recipe and be sure to give accurate measurements,
temperatures, times, and sizes of baking dishes to use. Be sure to print
your name, full address, and phone number on the recipe. Please
include a few paragraphs about yourself or your family. Although it is
not required, we’d like a picture of you or your family to include with
the recipe. Only one recipe per family, please.
Send your entry to Lou Ann Good, Lancaster Farming Dairy Recipe
Drawing, P.O. Box 609, 1 E. Main St., Ephrata, PA 17522.
Horn On The Range
BUTTERMILK
MARINATED KABOBS
Marinade:
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Worcestershire
sauce
1 teaspoon salt
'A teaspoon dried basil
'A teaspoon dried maijoram
2 cups buttermilk
Kabobs:
2 pounds round steak, cut into
2-inch squares (24 pieces)
3 medium onions, cut into 8
pieces each
24 1-inchs 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: Parboil onions in
boiling salted water to cover, 6 to 8
minutes: rinse in cold water and
drain.
To assemble: Alternate pieces
of meat with onions, zucchini,
tomatoes and mushrooms on each
skewer. Grill over hot coals until
meat reaches desired degree of
doneness. Allow approximately IS
minutes for medium cooked meat
TERIYAKI GRILLED
CHICKEN
4 broiler-fryer chicken breasts
A cup cooking oil
'A cup soy sauce
'A cup dry sherry
1 teaspoon ground ginger
1 clove garlic minced
2 tablespoons molasses
Mix together cooking oil, soy
sauce, sherry, ginger, and garlic.
Place chicken in deep glass baking
dish or plastic bag; pour marinade
over chicken. Refrigerate 4 to 6
hours or overnight, turning chick
en occasionally. Drain chicken,
reserving marinade. Place chicken
on prepared grill, skin side up,
about 8 inches from heat, and grill,
turning, about 30 minutes. Stir
molasses into reserved marinade
and use to baste chicken during last
10 minutes of cooking. Makes 4
servings.
National Broiler Council
Buttermilk Marinated Kabobs are fun to make and tasty to eat.
GRILLED CHICKEN
AND ZUCCHINI
SALAD WITH MINT
'/ cup fresh lime juice
1 tablespoon chopped fresh mint
or 1 teaspoon dried
V* teaspoon salt
V% teaspoon freshly ground
pepper
14 cup olive oil
2 medium zucchini, diagonal
slices
4 skinless, boneless chicken
breast halves
114 cups cooked wild rice OR 3
cups cooked white rice
3 medium tomatoes, peeled,
seeded, diced
1 red cw yellow bell pepper,
seeded, diced
2 tablespoons finely chopped
red onion
Mint vinaigrette
In small bowl, mix together lime
juice, mint, salt, pepper, and olive
oil. Use about 3 tablespoons of this
mixture to marinate zucchini. Toss
remainder with chicken and mari
nate 2 hours at room temperature,
or overnight in refrigerator.
Prepare hot Are. Remove zuc
chini and chicken from marinade
and grill, turning, until tender, 3 to
5 minutes for zucchini, 8 to 10
minutes for chicken. Slice chicken
crosswise on a diagonal into bite
size pieces.
Margie Sowers
(Turn to Pag* BS) k** >anon
Featured Recipe
Get Creative with Cottage Cheese!
Cottage cheese is so much more than an accompaniment to
fruits and vegetables, its pleasing, mild flavor makes it a natural
for cooking and baking, too. Cottage Cheese Creations, a new
recipe leaflet now available from American Dairy Association®,
features a variety of recipes dips, spreads, dressings, main
dishes, breads and desserts made with this versatile dairy
product.
To order your copy of Cottage Cheese Creations, send a
self-addressed, stamped business-size envelope to Cottage
Cheese Creations Dairy & Nutrition Council Mid East, 3592
Corporate Drive, Suite 114, Columbus, OH 43231.
Here is a recipe from the leaflet.
Yield: 1 1/4 cups
1 cup cottage cheese
V* cup orange juice
% teaspoon EACH: sugar, grated orange peel
'/« teaspoon salt
'/* teaspoon cinnamon
Place cottage cheese in blender or food processor. Blend or
process until fairly smooth. Transfer to small bowl. Stir in
orange juice, sugar, peel, salt and cinnamon. Cover and chill.
Allow to stand at room temperature a few minutes before serv
ing. Use as a dip for fruits or dressing for fruit salads.
Serving size: 1 tablespoon
Calories per serving: 13
Protein 1 g, fat 1 g, carbohydrate 1 g
Calcium 7 mg, riboflavin (B 2) .02 mg
Spiced Orange Dip