Grilling Recipes
(Continued from Page B 6)
BUTTERMILK
MARINATED KABOBS
Marinade:
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Worcestershire
sauce
1 teaspoon salt
>/ 2 teaspoon dried basil
'A teaspoon dried marjoram
2 cups buttermilk
Kabobs;
2 pounds round steak, cut into
2-inch squares (24 pieces)
3 onions, cut into 8 pieces each
24 1-inch thick slices zucchini
12 chary 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.
Am. Dairy Assoc.
I PAUL B.
Waftt cibmkdic nrnri
* JP PPJ» PP PjRRPPsi «P PP PP PPUniPP"PPPPBPPP
36" HIGH VOLUME
DIRECT-DRIVE
MOBILE
CIRCULATOR
36** & 48” TUNNEL VENTILATED FANS IN STOCK
PAUL B. ZIMMERMAN, INC.
50 Woodcorner Rd.
Lititz, PA 17543
• FARM SUPPLIES i MHe West of Ephrata
717-738-7350
HONEY-GARLIC
AMERICA’S CUT
4 America’s Cut boneless center
pork loin chops
'A cup lemon juice
'A cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
Combine marinade ingredients
and pour over chops in heavy plas
tic bag. Seal. Refrigerate 4-24
hours. Prepare covered grill with
drip pan in center banked by
medium-hot coals. Remove chops
from marinade, reserve marinade.
Grill chops 12-15 minutes, turning
once, and basting occasionally
with reserved marinade.
Nat. Pork Council
CAROLINA
PORK BARBECUE
4-S pound boneless pork
shoulder
1 quart cider vinegar
1 to I'A ounces crushed red
pepper
1 tablespoon black pepper
Stir together vinegar and pep
pers. Prepare medium-hot coals in
covered grill, banking coals when
hot Position drip pan in center of
grill bed, between banks of coals.
Place pork on grill over drip pan,
close hood. Cook for
2 Vt -314 hours, basting frequently
with vinegar marinade, until pork
is very tender. Remove pork from
grill, cool slightly; chop meat and
serve with hush puppies and cole
slaw, if desired.
MufIWOODUDiI
FOR FARM-HOME-INDUSTRY
60" AGRICULTURAL
CEILING PAN
ViiPv lILAI INh a nPlw
CIRCULATORS
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HOURS .
Mon., Thurs., Fri. 7-8:30
Tues., Wed. 7-5:30
Sat: 7-4:00
ORANGE FESTIVAL
CHICKEN
1 cup orange juice
'A cup soy sauce
'A cup olive oil
1 tablespoon Dijon mustard
1 tablespoon grated orange peel
VA teaspoon garlic powder
l‘/a teaspoon ground ginger
1 to VA -pounds chicken pieces
Orange slices (optional)
In a large bowl, combine aU
ingredients except for chicken and
orange slices; mix well. Add
chicken, cover and marinate in
refrigerator for at least two hours.
Place chicken on grill over
medium-hot coals. Grill, basting
occasionally with marinade and
turning often, for about 20 minutes
or until chicken is no longer pink.
Discard only remaining marinade.
Garnish with orange slices if
desired. Makes 4 servings.
4-H Babysitting Co
CREAMERY (Montgomery
Co.) —Young people ages 11-14
are invited to a program that will
help prepare them to become bet
ter babysitters. A course, “4-H
Babysitting and Child Care” will
be offered at three different loca
tions this summer at the Mont
gomery County 4-H Center near
Skippack; at the new Wissahickon
Library in Blue Bell; and at the
Indian Valley Library in Telford.
The 4-H Center will run the
SINGLE AND
DOUBLE PANEL
SHUTTERS
1"'
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36" AND 46"
BELT DRIVE AND
DIRECT DRIVE
POULTRY FANS
HONEY MUSTARD-GLAZED
STEAKS WITH
GRILLED ONIONS
'A cup Dijon-style mustard
1 tablespoon chopped parsley
VA tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
A teaspoon hot red pepper sauce
'/• teaspoon coarse grind black
pepper
2 well-trimmed boneless beef
top loin steaks, cut 1-inch thick
1 large onion, cut into A -inch
slices
Combine mustard, parsley, hon
ey. vinegar, water, pepper sauce
and pepper. Place beef top loin
steaks and onions on grid over
medium coals; brush both sides
liberally with glaze. Grill steaks
and onions IS to 20 minutes for
rare to medium or to desired done
ness, turning once again and
brushing with glaze.
course twice a week, on Tuesday
and Thursday evenings, from
6:15-7:45 p.m„ beginning Tues
day June 6 and ending Thursday,
June 22. At the Wissahickon
Library, the course is scheduled to
run for six Monday evenings,
beginning June 26 and concluding
on August 7, from 7-8:30 p.m.
The Indian Valley Library Course
will take place during the week of
August 14, running Monday
through Friday, from 2-3:45 p.m.
The cost for the courses at the
4-H Center and at the Wissahick
on Library is $5.00. Scholarships
are available. Because of a special
grant from the Indian Valley
Kiwanis Club, the fee at the Indian
Valley Library course will be
waived at this time. This course is
MORTON BUILDINGS
• Horse Barns
• Riding Arenas
• Garages
• Warehouses
® MORTON BUILDINGS
Excellence Since 1903
3368 York Rd.,
Gettysburg,
PA 17325
717/624-3331
Call or write today
for more Information
Lancaster Farming, Saturday, May 27, 1995-B7
CHEESY LAMBURGER
1 pound ground lamb
V* cup shredded Cheddar cheese
2 tablespoons sweet pickle
relish
2 tablespoons finely chopped
onion
1 tablespoon finely chopped
green pepper
1 teaspoon dijon-style mustard
4 multi-grain hambuger buns
4 lettuce leaves
4 slices tomato
Mix the cheese, pickle relish,
onion, green pepper, and mustard.
Shape lamb into 8 thin patties
about 4-inches in diameter. Spoon
cheese mixture onto center of four
of the patties. Top each with
another pattie, pressing edges to
seal filling inside.
Grill over moderate heat or broil
4-inches from the heat for about S
minutes per side or until medium
doneness. Serve on toasted bun
with lettuce leaf and sliced tomato.
Am. Lamb Council
Beef Council
urse
being funded under Kiwanis Liter
national’s major emphasis to help
young children from newborn to
six years old. All course materials
will be provided by the 4-H prog
ram and participants will become
4-H members as a result of taking
the course.
Class size is limited to fifteen
and you must be at least eleven
years old before the course begins
to participate. There are limited
openings at the 4-H Center and at
the Indian Valley Library, so
register early. To register for the
Telford and 4-H Center classes,
call Helaine Brown, 4-H Agent, at
(610) 489-4315. For the Wis
shickon Library course, please
call Joan Berry at the Library, at
(215) 643-1320.
Since 1903
• Offices
• Shops
• Equipment Storage
• Aircraft Hangers
CONTACT:
P.O. Box 126,
Philiipsburg,
N J 08865
908/454-7900
1 -800-447-7436
Illinois only, call
1-800-426-6686