BG-Lancaster Farming, Saturday, May 27, 1995
Grilling Recipes
Hats off to summer, backyard GRILLED VEGGIES #2
'fs who are looking for hearty Melted butter
simple food, easy clean-up and 14 - 3 A -inch slices potatoes,
/a time for enjoying life. sweet potatoes, zuchini, and
Lean and meaty American on i ons
ib. boneless chicken, pork the Medium to large size
ler white meat, and juicy steaks mushrooms
all taste better grilled. Add Salt and pepper taste
veggies and even grilled Dip veggies into butter, sprinkle
:rts for the perfect backyard w j t j l sa it and pepper to taste. Place
iCue - on grill and turn every 5-7 minutes
Happy gnlling! or until done Serve along with
grilled meat.
LAMB CHOP Veggies may be sprayed with
WITH PARMESAN butter-flavored non-stick spray or
6 lamb chops (about V* -inch olive oil spray for those on
restricted diets.
/< cup shredded parmesan
'SC
2 tablespoons soft butter
Salt and pepper to taste
Grill chops 5-6-mches from
ium-hot coals for 6 to 8 GRILLED STEAK
lutes. Turn and broil 4 to 5 CAESAR'SANDWICH
jutes or until desired doneness. 1 CU p mayonnaise
Blend remaining ingredients; >/, cup Caesar dressing
'ead on chops. Broil 1-2 / 2 -inch beef rib, ribeye roll steaks
lutes. Makes 6 servings. Salt and pepper to taste
Betty Biehl Garlic to taste
Mertztown Submarine rolls, split
Romaine lettuce leaves
GRILLED VEGGIES #1 Tomato slices
1-inch cubed potatoes Avocado slices
1-inch cubed sweet potatoes In bowl, mix mayonnaise and
1-inch cubed zucchini Caesar dressing until thoroughly
1-inch pieces peppers (red and blended. Cover and refrigerate.
;n ) Yields 154 cups.
Small mushrooms 1° bowl, combine salt, pepper,
Small tomatoes and garlic. Mix thoroughly. Sea-
Small onions - son both sides of each steak with
Salt, pepper and butter to taste B arlic mixtur r e ; p,ace “ u f t Y
Placed desired veggies on a cover and refrigerate until ready to
skewer, brush with melted butter. S™*} - ....
Sprinkle with salt and pepper. n Gnll steak to desired doneness.
Place on grill, turn until veggies s P read 1 tablespoon Caesar may
are done onnaise on each cut side of one
Veggies may be sprayed with rod- bottom roll half with 2
butter-flavored non-stick spray or lettuce leaves, 3 tomato slices,
olive oil spray for those on gnlled steak and 3 avocado slices.
restricted diets. Cover with to P of roU
- - ■ ■ Beef Council
greei
Last Chance To Enter
Cow Mania Drawing
Lancaster Farming is holding a Cow Mania Drawing. To be
eligible to win one of the collectible cow items offered, send a
recipe using at least one dairy product as a sizeable ingredient.
Tlie recipe may be for an appetizer, dip, soup, bread, main
dish, vegetable, dessert, beverage, snack or salad. It must
include at least one of the following ingredients: milk, cream,
sour cream, whipped cream, butter, yogurt, buttermilk, ice
cream, cottage cheese, ricotta cheese, cream cheese, or any hard
or soft cheese.
Do not send recipes using margarine or non-dairy substitutes.
Clearly print or type your recipe. Be sure to give accurate
measurements, temperatures, times, and sizes of baking dishes
to use.
Be sure to include your name, full address, and phone number
on the recipe. Please include a few paragraphs about yourself
and your family. Although it is not required, we’d like a picture
of you or your family to include with the recipe when it is printed
during June Dairy Month. Photos will be returned if you mark
your name and address on the back of the photo.
This is a popular annual event for our readers who not only
enjoy the recipes but also reading tidbits of information about
the person who submits the recipe.
Send your recipe, accompanying information, and photo to
Lou Ann Good, Lancaster Farming Cow Mania Drawing, P.O.
Box 609, 1 E. Main St., Ephrata, PA 17522.
Only one recipe per family. Send it immediately as the dead
line for entries to reach us is June 1.
BJ. Light
Lebanon
B.J. Light
Lebanon
* v
Grilled sirloin steak with vegetable skewers are sure to be a hit for Memorial Day
fare.
GRILLED MARINATED
CHICKEN
3 tablespoons lemon juice
3 tablespoons vinegar
2 tablespoons low-fat mayon
naise
Sugar substitute to equal 'A cup
plus 2 tablespoons sugar
'A teaspoon sa|t
'A teaspoon pepper
6 chicken breast halves, skinned
Combine the first six ingre
dients, stirring until well blended,
pour over chicken in a shallow
container, turning chicken to coat
each side. Cover container and
marinate in refrigerator at least one
hour.
Remove chicken from mari
nade. Grill over hot coals 4S
minutes or until chicken is done.
Turn and baste every 10 minutes
with marinade. Yields 6 servings.
Calories 97, fat 2 g, chol. 2 g.
BJ. Light
Lebanon
GRILLED DONUT HOLES
Cut refrigerator biscuits from a
tube into thirds and roll each piece
into a ball. String on skewers, leav
ing about 'A -inch between ball.
Bake over hot coal, turning con
stantly until browned and com
pletely done about 7 minutes. At
once, push off skewers into melted
butter and into cinnamon-super
mixture. Eat immediately. One
tube of refrigerated biscuits makes
30.
Betty Biehl
Mertztown
(Turn to Pagt B 7)
Featured Recipe
Mary Louise Lever of Rome, Georgia, won $25,000 for her recipe
Baked Spicy Pineapple Balinesse Chicken at the 41st National Chick
en Cooking Contest held April 28 in Atlanta.
Cooks from each of the 50 states plus the District of Columbia com
peted by cooking their special chicken dish.
All 50 recipes from the contest plus recipes from the host state of
Georgia, and award winning recipes from past NCCC winners are
available in a 128-page Chicken Cookbook. In addition to recipes, the
cookbook contains nutrition information, guides on buying and hand
ling chicken, chicken cooking dps and informadon on how to enter the
contest to be held in Soutii Carolina next year.
The Chicken Cookbook can be ordered at| die special price of $2
(including postage) by sending a check or money order (no cash) to
Chicken Cookbook, DepartmentNßC, Box 307, Coventry, CT 06238.
Here is the first-place winning recipe.
BAKED SPICY PINEAPPLE BALINESE CHICKEN
4 boneless, skinless chicken breast halves
3 tablespoons Dijon mustard
A cup gingersnap crumbs
Spicy Pineapple Sauce: recipe follows
Red bell pepper strips
Basil sprigs
Between two sheets plasdc wrap, place chicken and gendy pound to
uniform thickness; brush with mustard. In shallow dish, place gingers
nap crumbs. Add chicken, one piece at a dme, dredging to coat. In non
stick sprayed shallow baiting dish, place chicken and refrigerate 20
minutes. Place chicken in 350 degree oven and bake about 20 minutes
or until juices run clear and a fork can be inserted in chicken with ease.
On four individual plates, spoon 'A of Spicy Pineapple Sauce and top
each with a chicken breast half. Garnish with'pepper strips and basil
sprigs. Makes 4 servings.
Spicy Pineapple Sauce: In frypan, place 1 tablespoon peanut oil and
heat to medium temperature. Add 1 minced garlice clove and 1 red
onion, chopped. Saute about 2 minutes. Stir in 'A cup seasoned rice
vinegar and 1 8-ounce can crushed pineapple, juice included. Add
A teaspoon allspice, V* teaspoon red pepper flakes and 2 'A teaspoons
Dijon mustard. Heat, stirring, about 4 minutes or until bubbly and
slighdy thickened. In blender container, place pineapple mixture and
puree until smooth; keep warm. Just before serving, stir in 2 tables
poons finely chopped basil and 'A cup diced red bell pepper.