86-Lancaster Farming, Saturday, May 18, 1996
Put Some Sizzle In
Backyard Barbecues
Grilling is a favorite year-round
to cook, but Memorial Day
:end always seems to find the
sizzling out the best of meals.
Many seasoned cooks resort to
tg only meats, but a complete
can easily be prepared on a
even bread.
0 make your grilling endea
-1 a success, here are some
ipes from our readers and our
Happy grilling!
TANGY SOY CHICKEN
AND PINEAPPLE
20 broiler-fryer chicken breast
/es
2 20-ounce cans pineapple
ices in unsweetened juice
1 cup fresh lime juice (about 6
les)
1 cup low-sodium soy sauce
' tablespoon grated fresh ginger
, tablespoons cornstarch
Drain juice from pineapple.
it 2 cups. In saucepan, mix
tether pineapple juice, lime
'.e, soy sauce, and ginger. Place
starch in measuring cup and
T v
#»'
x*% :
S •'*
Lou Ann Good, staff writer, shows off prizes to be given during the Cow Mania
Drawing In June. Winners will be selected by drawing. For details on entering the
drawing, carefully follow the Instructions below. Deadline for entries Is June 1.
Enter Cow Mania Drawing
June Daily Month is almost here. It’s time to enter Lancaster Farming’s annual Cow Mania
Drawing.
Select your favorite recipe, which must include a substantial amount of at least one dairy product.
Dairy ingredients include milk, cream, sour cream, whipped cream, butter, yogurt, buttermilk, ice
cream, and any hard and soft cheeses. Please check your recipe carefully. Margarine and non-dairy
substitutes such as whipped topping do not qualify as dairy products.
The recipe may be for an appetizer, dip, soup, bread, main dish, vegetable, dessert, beverage,
snack, or salad.
Clearly print or type your recipe. Be sure to give accurate measurements, temperatures, times, and
sizes of baking dishes to use. We reserve the right to disqualify entries if these guidelines ate not
followed.
The difference between this contest and the weekly recipes printed is that we ask you to include a
few paragraphs about yourself and your family. Although it is not required, please include a photo
graph of your family or yourself, which we will print with your recipe. Photos will be returned if you
write your name and address on the back of the photo.
Winners will be selected by a drawing. Although not every person can win a prize, readers enjoy
the recipes and reading tidbits of information about the contributor.
Only one entry per family allowed. Be sure to include your name, full address, and phone number
on the recipe. If you win, and your full address is not printed on the recipe, we cannot mail you the
prize.
Send your recipe, photo, and accompanying information to Lou Ann Good, Lancaster Farming
Cow Mania Drawing, P.O. Box 609, 1 E. Main St, Ephrata, PA 17522.
Send entries immediately. Deadline for the receipt of entries is June 1.
add 6 tablespoons of the juice mix- JALAPENO
ture until smooth. Over high temp- CHEESEBURGERS
erature, place saucepan containing 1 pound ground beef
juice mixture and bring to a boil. 2 teaspoons seeded, chopped
Stir in cornstarch mixture, conti- jalapcno pepper
nuing to stir until sauce is thick- I'Ateaspoon Mexican
ened and smooth. Remove from seasoning
heat and dip each pineapple slice '/< cup shredded Monterey Jack
into sauce. Place pineapple in bowl cheese
for later use. 4 thin tomato slices
Dip each chicken breast half 4 hamburger buns, split, toasted
into sauce and place on prepared in a medium bowl, combine
grill, skin side up, about 8 inches ground beef, jalapeno pepper and
from heat. Place remaining sauce Mexican seasoning, mixing lightly
in small saucepan and bring to a but thoroughly. Shape into four
boil on stovetop on grill, stirring. VS -inch patties. Place patties on
Grill chicken, turning and basting grid over medium ash-covered
with sauce every 10-15 minutes, coals. Grill uncovered 14 to 16
about 45 minutes or until fork can minutes or until centers are no lon
be inserted in chicken with ease, ger pink, turning once. Approxi-
While chicken is cooking, place mately one minute before burgers
pineapple slices on grill. 1 minute are done, sprinkle each with 1
for each side, turning once. Place a tablespoon cheese. Place one slice
pineapple slice on top of each tomato on bottom half of each bun;
chicken breast and arrange on plat- top with burger. Close sandwiches,
ter. Top each piece with a teaspoon 4 servings,
of sauce. Makes 20 servings. Yvonne Peterman
Nat. Broiler Council Pa. Alternate Dairy Princess
Tang; .. ai., Pineapple is a g
friends and neighbors at a backyard barbecue.
IDAHO!S BARBECUED COCA COLA BURGERS
TURKEY BREAST 1 egg
1 cup vegetable oil 'A cup Coca Cola Classic,
2 cups Seven-Up divided
1 cup soy sauce 'A cup crushed saldnes
1 tablespoon dehydrated 'A cup finely chopped onion
horseradish' 6 tablespoons creamy French
1 tablespoon garlic powder salad dressing, divided
S pounds boneless turkey breast 2 tablespoons grated parmesan
Combine the first five ingre- cheese
dients in a large plastic container. % teaspoon salt
Be sure to mix thoroughly. Place I'A pounds ground beef
turkey breast in marinade for eight 6 hamburger buns, split
hours or overnight. In mixing bowl, combine the
Barbecue slowly over coals, egg, 'A cup Coca Cola, cracker
turn frequently with marinade crumbs, onion, 2 tablespoons
brushed on with each turning, dressing, cheese, and salt
Cot* until meat is white when cut . Add the meat and mix well,
with a knife. Do not bum. Yields: Form six patties about ’A -inches
10-12 servings.
GRILLED RAINBOW TROUT
IN FOIL WITH VEGETABLES
4 rainbow trout filets
8 asparagus spears, cut into
I'A -inch pieces
4 small new potatoes, parboiled
and sliced '/ -inch thick
2 small tomatoes, halved, sliced
4 green onions, chopped
2 teaspoons chopped fresh basil
or thyme
Black pepper to taste
Cut four 10-inch squares of alu
minum foil. Diagonally in the cen
ter of each square, place trout fillet,
flesh-side up. Top with asparagus,
potatoes, tomatoes, and green
onion. Sprinkle with herbs and
black pepper. Seal foil around
trout fillet and vegetables, and
place on grill. Grill 4-5 minutes, or
until trout turns opague. Save fish
immediately in opened foil wrap
ping. Makes 4 savings.
thick. Grill over medium coals
until desired doneness.
Mix remaining coke and dress
ing for sauce to baste burgers dur
ing grilling and apply to burgers
when ready to serve.
BJ. Light
Lebanon
4 pounds poik back ribs
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons red pepper
l'/a teaspoon white pepper
'A teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano leaves
Cut ribs into serving-size
pieces. Combine seasonings
together well and rub on all sur
faces of ribs. Place ribs on covered
grill over indirect heat and grill for
114 hours. Serves 4.
(Turn to Pago B 8)
entertain
BJ. Light
Lebanon
CAJUN RIB
Pork Council