84-Lancaster Fanning, Saturday, August 31, 1996
Relax With A
Labor Day Cookout
Time to fire up the grill and
enjoy one last bang of summer
celebration this weekend. Here are
some tried and true favorites from
our readers and our files.
The bountiful harvest of fresh
fruits and vegetables is a natural
complement to grilled foods.
Dress them up a bit by serving with
dips and sauces.
Remember, top quality meats
and produce don’t need to be drip
ping with sauces or drowned in
dips and toppings to taste deli
cious. The natural flavor lightly
seasoned is often better, easier to
prepare, and enjoyed by all.
CREAMY FRUIT DIP
1 package cream cheese
V* cup packed brown sugar
1 cup sour cream
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 cup cold milk
1 small package instant vanilla
pudding mix
In mixing bowl, beat cream
cheese and brown sugar until
smooth. Add sour cream, vanilla,
lemon juice, milk, and pudding
mix. Cover and chill at least one
hour. Serve as a dip for fruit
Amanda Martin
Lebanon Co. Dairy Maid
CUMIN-HONEY
LAMB STEAKS
1 to 154 pound lamb steak,
y i -inch thick
Cumin Honey Basting Sauce:
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon finely chopped
parsley
1 teaspoon ground cumin
'/« teaspoon salt
'/* teaspoon ground red pepper
Combine lemon juice, honey,
olive oil, parsley, salt and red pep
per. Mix well.
Brust meat with basting sauce.
Broil 5 inches from heat for 4
minutes. Turn and brush again
with sauce. Broil 4-6 minutes lon
ger or to desired doneness. Discard
any left-over basting sauce.
May grill the chops over mod
erate heat for the same amount of
time, turning once and brushing
with lemon-honey sauce as in the
broiling instructions. Serves 4.
American Lamb
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-
7- Packed Lunch Ideas
14- National Rice Month
21- Using Honey & Maple Syrup
28- National Lamb Month
IRVIN’S HOT DOG SAUCE
2 pounds ground beef
3 large onions, chopped fine
1 teaspoons hot peppers
1 teaspoon salt
'A teaspoon pepper
l A teaspoon garlic powder
'A teaspoon cumin
1 teaspoon paprika
'/< teaspoon oregano
'/ teaspoon cayenne pepper
3'/a tablespoons chili powder
2 cups water
Brown ground beef in large fry
ing pan. Chop meat with spatula to
make fine. Remove grease, add
onions, and brown.
In small bowl, mix together
other ingredients except water and
add to ground beef. Stir well. Add
water and stir well. Simmer for at
least one hour, add mote water if it
becomes too dry.
Use about 2 teaspoons sauce on
top of hot dogs after we add
chopped onions.
Store in small containers and
freeze, and microwave whenever
you have hot dogs.
With many eating hot dogs dur
ing the Labor Day weekend, /
thought I should send my recipe for
topping hot dogs in buns. I threw
out a lot of samples before I came
up with this recipe.
Irvin M. Filler
Brookfield, Mass.
HAMBURGER AND
HOT DOG TOPPINGS
Grill the burgers and hot dogs.
Let guests personalize their choice
with the following:
American chepse slices
Provolone cheese slices
Cheddar cheese, shredded
American and cheddar cheese in
aerosol cans
Mustard, regular and Dijon
Ketchup
Mayonnaise
Relishes
Onion slices and diced
Lettuce
Tomato slices
Green pepper slices
Salt and pepper
Hot sauces: Pizza, chili, taco,
and barbecue
GRILLED CHICKEN IN
OLIVE OIL-CHIVES
VINAIGRETTE
4 chicken breast quarters
6 tabjespoons olive oil, divided
4 tablespoons wine vinegar,
divided
« 1 teaspoon salt, divided
% teaspoon pepper, divided
'/* teaspoon dry mustard
1 clove garlic
Peel of 1 lemon
1 tablespoon chopped chives
In container of food processor or
blender, place 1 tablespoon olive
oil, 1 tablespoon wine vinegar,
V* teaspoon salt, pepper, and mus
tard; process IS seconds. Add
remaining wine vinegar, olive oil,
garlic, lemon peel and chives and
process IS seconds more. Dipeach
piece of chicken in sauce and coat
well. Marinate in refrigerator at
least 4 hours or overnight Place
chicken on prepared grill, slrin side
up, about 8-inches from heat
Sprinkle with remaining
% teaspoon salt and V* teaspoon
pepper. Grill, turning and basting
with sauce every 10 minutes, about
one hour or until fork can be
inserted in chicken with ease.
Makes 4 servings.
Nat Broiler Council
BJ. Light
Lebanon
GRILLED FRESH HAM
4-5 pounds boneless fresh ham
V* cup chili sauce
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 about
2-2'/i hours. Mix remaining ingre
dients: brush ham frequently with
sauce during the last hour of grill
ing time. Let ham stand at least 10
minutes before carving.
Nat Pork Producers Council
Fire up the grill for a great Labor Day Cookout.
(Turn to Page B 8)
SMART*CHEFS
CREATING • MENUS • PCR
- HEALTHFUL • EATING! -
Featured Recipe
Snap beans are a favorite year around, available either fresh, canned
or frozen. While they are tasty and nutritious in any form, now is the
time to enjoy them fresh from the garden.
Between 6,000 and 7,oooacres of snap beans are grown annually in
the state, ranking Pennsylvania as the sixth largest producer of pro
cessing snap beans in the nation.
Commonly called string beans, they are more correctly termed snap
beans after the sound of being broken into bite-sized pieces.
Snap bean pods are actually the fruit of the bean plant that contains
the immature seeds. If the beans are left to completely ripen on the
vine, the pod dries up and the seeds mature into dry beans that are
marketed as kidney beans.
For a salty, crunchy snack that’s low in fat and calories, try this
recipe, from The American Cancer Society Cookbook, instead of pea
nuts or potato chips. It’s sure to be appreciated by dieters who crave
salty foods. You can add other raw vegetables such as carrots, kohlrab
i, fennel, and turnip.
GREEN BEANS CRUNCH
Impounds green beans
'/> small head cauliflower
1 cup water
1 onion, chopped
1 large clove garlic
1 tablespoons lemon juice
'A cup soy sauce
'/< cup water
1 tablespoon sunflower oil
1 tablespoon sesame seeds
8 large leaves Boston lettuce
Remove stem end of green beans. Cut cauliflower into small florets.
In large saucepan, bring 1 cup water to a boil; add onion, garlic, lemon
juice, beans, and cauliflower. Reduce heat cover, and simmer until
vegetables are tender crisp, about 8 minutes; drain and discard garlic.
Combine soy sauce, 'A cup water, and oil; pour over vegetables. Cover
and refrigerate at least one hour.
Place sesame seeds on pie plate and toast in 325 degree oven for 5
minutes or until golden brown.
Just before serving, toss vegetable mixture: remove from marinade.
Arrange lettuce leaf on each plate. Spoon vegetable mixture onto let
tuce and sprinkle with sesame seeds. Makes 8 servings.