« (Continued from Page B 2) VINEGAR-FLAVORED GRILLED CHICKEN 4 bioiler-fiycr chicken quarters % cup white wine vinegar 2 h cup water 3 tablespoons butter 1 2 tablespoons Worcestershire I sauce , 2 tablespoons garlic salt 1 tablespoon coarsely ground ! pepper In small saucepan, place vine gar, water, butter, Worcestershire sauce, salt and pepper; bring to a boil. Brush sauce on chicken. Place chicken on prepared grill, skin-side up, about 8-inchcs from heat Cook, turning and basting liberally with sauce every 5-10 mintues, about 60-70 minutes or ! until fork can be inserted in chick en with case. Makes 4 servings. To shorten grilling time, chick en can be partially cooked in microwave oven before placing on grill. While grill is heating, micro j wave chicken on high about S minutes per pound, then grill about I 20 minutes more. National Broiler Council GRILLED BEEF QUESADILLAS 3 A pound thinly sliced deli roast beef I'A cups prepared thick and chunky salsa 'A cup chopped fresh cilantro 3 tablespoons fresh lime juice 1 cup canned black beans, rinsed, drained ‘A cup frozen com kernels, defrosted 8 medium flour tortillas 3 cups shredded Co-Jack cheese r hi medium bowl, combine salsa, 'cilantro, and lime juice. In second bowl, combine 'A cup salsa mix iturc, beans and com. Set aside remaining salsa mixture. Sprinkle cheese evenly on one side of each tortilla; divide beef evenly among tortillas. Top with scant 'A cup bean mixture. Fold tortillas in half. Place qucsadillas on grid over medium, ash-covered coals. Grill, uncovered, 4 to 5 minutes or until brown; turn once. Serve with reserved salsa mixture. Beef Council MARYLAND SCHROCK D. W. OGO ROVENDALE AG FARM EQUIPMENT 5149 Cap Stine Rd. & BARN EQUMMENT cni,.DucMT Route 1, 80x2568 RD 2, Box 210 A EQUIPMENT Oakland, MD 301-473-4250 Watsontown, PA RD 2, Box 160 301-334-9060 717-5384564 B^-35^ Grill Time EARTH & TURF 24 beef loin, tenderloin steaks, I ‘/j ounces dried porcini mushrooms 3 cups hot water 2 cups dry white wine 1 pound button mushrooms, sliced 2 tablespoons vegetable oil 'A cup flour 3 cups chicken stock I'A teaspoons salt 1 teaspoon black pepper 2-ounces butter Soak porcini in hot water 30 minutes. Strain through fine sieve, reserving liquid. Chop porcini. In saucepan, reduce wine to 1 cup; reserve. In skillet, saute button mushrooms in oil S minutes; add porcini. Whisk flour into chicken stock. Add stock, reserved porcini liquid and wine to mushrooms. Cook over medium-low heat, stirring, until slightly thickened. Season with salt and pepper. Whisk in but ter. Keep hot Yickh 6 cups. tor each steWfaffiferill steak to desired donen?®r‘»Platc steak;' ladle 2 ounces mushroom sauce over steak. ( Beef Council HERBED GRILLED BREAD Herbed butter; 'A cup butter 2 cloves garlic, finely minced 2 teaspoons paprika 1 teaspoon oregano, dried 'A teaspoon cumin 'A teaspoon cayenne pepper Bread, sourdough, Italian or French sliced Vi -inch thick In a small pan, melt butter, add minced garlic and cook 30 sec onds. Remove from heat and add paprika, oregano, cumin, and cay enne, mix well. Brush one side of bread with' butter and place on heated grill 4 to 6 minutes or until golden brown, checking frequent ly to prevent burning. M^june^ tore MODELS 5145 8345 Shuttle ''Shift Available More FEATURES. 57 to 98 hp • 4 wheel drive Great loader applications Easy on fuel • Reliable • Loaders available More VALUE! RSzlnrlnnn 961 Leister’s Church Rd. Westminster, MD VEGETABLE GRILLING GUIDE Grilled vegetables make easy, tasty accompaiments to grilled meat They arc a family-pleasing way to add vitamins, minerals, and fiber to the meal. Before grilling, brush cleaned vegetables lightly with olive or vegetable oil. For variety, the oil may be seasoned with crushed garlic and herbs. Grill until tender, turning occasionally. Season with salt, as desired. Bell peppers (green, yellow, orange, or red):Cut peppers lengthwise in half; remove seeds. Grill 12 to IS minutes. Corn: Pull husks back from com, leaving husks attached to base. Remove com silk. Do not brush with oil. Fold husks back around com, tie at top of each ear with string or strip of husk. Soak com in cold water 1 to 2 hours. Grill 20 to 30 minutes, turning frequently. Eggplant: Cut small eggplants 3 to 4 ounces each) lengthwise in half. Grill 10 to 12 minutes. Green onions: Grill whole onions about S minutes. Mushrooms: Grill whole mushrooms 12 to 14 minutes. Onions: Cut onions crosswise into 'A -inch thick slices. Grill IS to 20 minutes. Potatoes: Precook small pota toes (3 to 4-ounces each) until barely tender when tested with fork. Rinse in cold water to stop cooking, drain well. Thread onto skewers. Grill 10 to 15 minutes. Squash: Cut small squash lengthwise in half. Grill 8 to 12 minutes. Sweet Potatoes: Cut potatoes diagonally into 'A-inch thick slices. Grill 14 to 16 minutes. Tomatoes: Cut tomatoes into 'h -to 3 /« -inch thick slices. Grill 3 to 5 minutes, or until heated through. B. Light Lebanon 6345 9345 PENNSYLVANIA Featured Recipe May is officially Burger Monthrlt’« amazing the many different ways the nation’s most popular yandwich can be made. A form of the hamburger is repdflfed tS have been eaten ascarly as the 14th century. In 1924, the first cheese hamburger was sold'in a California grill, since then hamburgers with various toppings continue to be concocted. Caramelized onions, smoked Cheddar cheese, Cajun spices and other ethnic seasonings arc popular now. If you’re entertaining a crowd, you’ll want to try The Black Jack Burger. The recipe can easily be adapted for fewer burgers. If you would like more beef and veal recipes to grill, send a self addressed stamped envelope to the Pennsylvania Beef Council (PBQ, 1500 Fulling Mill Rd., Middletown, PA 17057. PBC also launched a new web site (www.pabeef.org) with recipes, food safety tips, and educational materials. Web site visitors can download materials or e-mail requests to information@pabeef.org. BLACK JACK BURGER 2 3 /« cups mayonnaise 3 A cup Creole mustard 48 tomato slices 48 thin red onion slices ‘A cup prepared vinaigrette dressing 24 ground beef patties I‘A cups Cajun seasoning mixture 24 slices Monterey Jack cheese 24 sesame seed buns, split In bowl, mix ingredients until thoroughly blended. Cover and refrigerate. Yields: 3'A cups. In bowl, toss tomatoes and onions in dressing to coat. Cover and reserve. For each serving, season one patty on each side with I'A teaspoons Cajun seasoning mixture. Grill to 157-degrees internal temperature. Top with one slice cheese and melt Spread 1 tablespoon Creole may onnaise on each cut side of one bun. Place 2 slices each marinated tomatoes and onions on bottom bun half. Top with grilled burger and top of bun. Contest For New Jersey Residents Only SUSSEX. N J. The New Jer sey Dairy Princess Committee announces the 13th annual Jersey Fresh Dairy Recipe Cdhtest All New Jersey residents may enter, and the featured topic is appetizers or hors d’oeuvres recipes using Jersey Fresh fruits, vegetables and dairy products. All entries must feature at least one dairy product and no imitation dairy products may be used. Judging will be based on taste appeal, creativity, east of prepara tion, appearance, and the effective use of dairy products. No recipe should specify brand names, and entries must state number of serv Lancaster Fanning, Saturday, May 22, 1995-B3 ings and approximate preparation time. Entries must be postmarked by midnight, June 1 to be eligible for the contest. Semifinalists will be contacted to be present at the final judging which will take place Jun 26, at the Somerset County 4-H Center in Bridgewater. The grand prize is a $l5O cash award; second prize is $lOO, and third prize is $5O. All semifinalists will receive dairy promotion awards. Send to New Jersey State Dairy Princess Committee Inc. c/o Joy Ricker, 91 Beemer Road, Sussex, New Jersey, 07461. / jj CLOSED SUNDAYS, NEW YEAR, OSL-i EASTER MONDAY,ASCENSION DAY, WHIT MONDAY, OCT. 11,THANKSGIVING, mimHE CHRISTMAS & DECEMBER 26TH FISHER’S FURNITURE, INC. NEW AND USED FURNITURE USED COAL & WOOD HEATERS COUNTRY FURNITURE & ANTIQUES BUS. HRS. BOX 57 MON.-THURS. 3-5 1129 GEORGETOWN RD FRI, 8-8, SAT 8-12 BART, PA 17503
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