B64.ancaster Fanning, Saturday, Auguat 30, 1997
Labor Day Cookout
Marks Summer’s End
It’s hard to beat the taste and
texture of foods cooked over an
open flame. A Labor Day cookout
that sizzles with the aroma of meat,
potatoes, and com on the cob is
sure to meet everyone’s
expectations.
Here are recipes that our readers
enjoy serving at a cookout.
BASIC BURGER
2 pounds ground round
2 teaspoons salt or to taste
'A teaspoon black pepper
Combine all ingredients and
form lighdy into six burgers. Broil
or grill to desired degree of done
ness. Makes 6.
HERBED BURGERS
2 pounds ground round
1 tablespoon minced fresh
chives
1 tablespoon chopped fresh
tarragon
1 teaspoon salt
'A teaspoon ground black
pepper
1 teaspoon minced garlic
Combine all ingredients and
form six burgers. Broil or grill as
desired. Makes 6.
ROCKY ROAD
CRISPIE TREAT
9 cups Cocoa Pebbles or Cocoa
Krispies
10-ounce package mini marsh
mallows, frozen
12-ounce milk chocolate bits
12-ounce English walnuts,
broken
16-ounce package mini or regu
lar marshmallow, cut up
'A cup butter
In a very large mixing bowl,
combine pebbles, frozen marsh
mallows, milk chocolate bits, and
walnuts. Stir to blend.
In a large frying pan or wok,
melt the butter. Add the marshmal
lows and stir until all are melted.
Working quickly, pour the
melted marshmallows over the
pebbles mixture and stir quickly to
coat all the ingredients.
Transfer to a buttered jelly roll
pan and pat down. Cool and slice
into desired-size pieces and serve.
You could make small amounts
but you will need the large recipe
to satisfy everyone.
To make white rocky road cris
py treats, use regular rice crispies
and white chocolate treats.
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- 6- Packed Lunch Ideas
13- National Rice Month
20- National Honey Month
27-, National Chicken Month
GRILLED POTATO SALAD
2 pounds red potatoes, cut into
14 -inch slices
2 tablespoons olive oil
1 large red onion, cut into
'A -inch slices
Vi cup coarsely chopped parsley
2 tablespoons Dijon mustard
1 cup nonfat yogurt
3 tablespoons balsamic or cider
vinegar
2 celery ribs, thinly sliced
Salt and pepper to taste
Heat grill to medium hot. In a
large bowl, toss potato slices with
oil and grill for 4 to 5 minutes on
each side, until well browned and
marked. Return to bowl and set
aside to cool. Grill onions for 2 to 3
minutes on each side, until marked
and slightly softened. Add to bowl
and set aside to cool.
In a small bowl, combine pars
ley, mustard, yogurt, vinegar, cel
ery, salt, and pepper. Pour over
potatoes and onions, tossing well,
and set aside for a few minutes to
allow flavors to blend before serv
ing. Makes 6 servings.
Per serving: 225 cal., 5 g pro
tein, 3 g fat, 39 g carb, 464.5 mg
sod, .8 mg chol. 4 g fiber.
Veggie Life
BURGER TOPPINGS
Top burgers with one or mote of
the following:
Thinly sliced raw onion
Thinly sliced raw tomatoes
Barbecue or chili sauce or
ketchup
Ketchup or chili sauce mixed
with horse radish
Sliced dill pickle or bread and
butter pickles
Sauteed mushrooms
Sauteed onions
Lettuce
Hot chili sauce and lettuce
Mixed sauces:
Combine any of the following
ingredients, heat on side of grill
until sizzling, and spoon over
cooked hamburger.
'A cup butter. 'A cup chili sauce,
'A teaspoon dry mustard, and dash
chili powder
'A cup butter and 3 tablespoons
chopped chives or fresh dill
'A cup butter
4 tablespoons crumbled blue
cheese
1 tablespoon Worcestershire
sauce, dash tabasco, 2 tablespoons
minced parsley, juice of half a
lemon
Vi cup butter, 1 tablespoon
horseradish, and 1 mashed clove of
garlic
For the perfect burger, grill on one side approximately 5 to 6 minutes, turn at a 90
degree angle to produce defined grill marks on one side. After four minutes, turn the
burger over and continue cooking second side. Do not continously turn the burger
from side to side or It will cool and lose precious Juices. Never press the cheeseburger
with a spatula—this drains the meat of all flavor.
HOT BARBECUE SAUCE
2'/i -3 pounds chili peppers
30 pounds-tomatoes
3 cups onions, chopped
1 tablespoon salt
1 tablespoon oregano
'A cup vinegar
Caution: Wear rubber gloves
while handling chilis or wash
hands thoroughly with soap and
water before touching your face.
Wash and dry chilis. Slit the sides
of peppers and peel them using one
of the following methods:
Oven or broiler method: Place
chilis in 400 degree oven or broiler
6-8 minutes or until skin blisters.
Range-top method: Cover hot
burner, either gas or electric, with
heavy wire mesh. Place chilis on
burner for several minutes or until
skin blisters.
Allow peppers to cool. Place in
a pan and cover with a damp cloth.
This will make peeling the peppers
easier. After several minutes, peel
each pepper. Cool and slip' off
skins. Discard seeds and chop pep
pers. If desired, leave skins on and
grind on coarsely chop peppers.
Wash tomatoes and dip in boiling
water for 30 to 60 seconds or until
skins split Dip in cold water, slip
off skins, and remove cores.
Coarsely chop tomatoes and com
bine chopped peppers and remain
ing ingredients in a large kettle.
Bring to a boil. Simmer, uncov
ered, 2 to 3 hours or until the initial
volume is reduced by one-third to
one-half. Stir frequently to avoid
burning. Fill-jars, leaving 1-inch
headspace. Adjust lids and process
20 minutes in pressure canner.
(Turn to Pag* Bl)
ORANGE JULIUS
2 cups cold milk
6-ounces orange juice concen
trate, thawed
1 cup cold ginger ale
1 teaspoon vanilla
2 cups softened vanilla ice
cream
Combine all ingredients in large
punch bowl. Mix well. Serve with
ice cubes. Serves 8-10.
Erica Davis
Berks Co.
Dairy Princess
Featured Recipe
Looking for a way to use an abundance of tomatoes?
Try this recipe shared at a salsa workshop taught by Nancy Wiker,
family living agent for Lancaster County Extension.
Salsa, a Mexican word for sauce meaning cooked or fresh mixtures,
is making inroads in the tastes of American people. While many asso
ciate salsa with spicy hot tomato mixtures on which to dip tortillo
chips, salsa does not necessarilly include tomatoes and hot peppers.
For recipes for fruit salsa and other varieties, look for featured story on
the workshop found in this section.
Hoe is a recipe for your enjoyment
TOMATO SALSA
(using slicing tomatoes)
4 cups peeled, coped, chopped tomatoes
2 cups seeded, chopped long green chiles
Vi cup seeded, chopped jalapeno peppers
V* cups chopped onions
4 cloves garlic, finely chopped
2 cups vinegar
1 teaspoon ground cumin
1 tablespoon oregano leaves
1 tablespoon fresh cilantro
l'/i teaspoons salt
Combine all ingredients in a large saucepan and bring the mixture to
a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring
occasionally. Ladle hot into pint jars, leaving 'A -inch headspace.
Adjust lids and process in a boiling water canner. IS minutes. Yield: 4
pints.
CHILI BURGERS
2 pounds ground round
1 teaspoon salt
2 tablespoons chili powder
2 tablespoons tomato sauce
2 tablespoons finely chopped
onions
/* cup chopped peanuts
1 egg, lightly beaten
Combine ingredients and form
six burgers. Broil or grill as
desired. Makes 6.