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burger remains a family favorite
for backyard cookouts.
What makes a cheeseburger so
popular?
“It’s simplicity, of course,” said
Jackie Rae Schriner, Bradford
County dairy princess. “With more
than 300 varieties of cheese pro
duced in the U.S. today, the possi
bilities for unique and flavorful
cheeseburgers are endless.”
It’s true change the flavor of
your cheeseburger by trying a dif
ferent flavor of cheese.
If these ideas aren’t sufficent,
the Beef Council has a wonderful
brochure with 101 ways to build a
better burger. To receive your free
copy of “Goodness Gracious Great
GriUs A Fire!” request it from the
Pennsylvania Beef Council, 1500
Fulling Mill Rd., Middletown, PA
17057.
HAM WITH PINEAPPLE
MARMALADE GLAZE
8-ounce can crushed pineapple,
drained
% cup orange marmalade
2 teaspoons Dijon mustard
Dash ground cloves
.& (Vi -inch thick) ham steaks
Preheat grill. In howl, combine
pineapple, marmalade, mustard
and cloves. Grill ham steaks over
medium-high heat 5 to 6 minutes
or until hot, turning once and bast
ing with glaze! Serve with remain
ing glaze. Serves 8.
. Hormel Cure 81 Ham
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 ingredients
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 listed below.
September
October
Get maxlmun use with mlnlmun effort by using today’s
recipes for holiday grilling.
IA pounds goneless beef chuck
bottom blade steaks, cut 1-inch
thick
'A cup prepared salsa (mild,
medium or hot)
2 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon dried oregano leaves
'A teaspoon ground cumin
Combine salsa, lime juice, gar
lic, oregano, and cumin; reserve 2
tablespoons marinade. Place beef
steaks in plastic bag; add remain
ing marinade, turning once to coal.
Close bag securely and marinate in
refrigerator 6 to 8 hours or over;
night if desired, turning occasion
ally. Remove steaks from mari
nade and place on grid over
medium coals. Grill 18 to 24
minutes for rare to medium, turn
ing once. Brush with reserved mar
inade during last S minutes of
cooking. Carve into thin slices. 4
servings.
LEMON GARLIC KABOBS
1 package lemon garlic-flavored
cdhttr Cuf pork loin filet; cut into
1-ihch cubes'
16 cherry tomatoes
Preheat grill. Thread meat and
tomatoes onto four skewers. Grill
over medium heat 10 minutes or
until meat is just slightly pink,
turning frequently. Serves 4.
Favorite Recipes from Grandparents
Tomato Recipes v
Cooking with Apples
Using Rice
11 -
18-
25-
2-
BEEF steak
Beef Council
Hormel
For p iperthryi*" Labor Day celebration, prepare the complete meal on the grill.
LOIS’ HEALTHY
HAMBURGERS
1 pound ground beef
'A cup chopped celery
'A cop grated carrots
V 4 cup chopped onions
Vi cup chopped parsley
Vi clip wheat gem
1 teaspoon ?alt
1 teaspoon Worcestershire
sauce
Vi teaspoon pepper
1 egg
In medium bowl, mix together
all ingredients. Shape into five pat
ties. Cook as desired. Makes five
burgers, 290 calories each. Grill:
rare 4-5 minutes on each side;
medium S-7 minutes; well done
8-10 minutes. Turn only once.
Lititz Reader
HERB GLAZED GRILLED
VEGETABLES
Glaze:
V* cup olive oil
2 tablespoons lemon juice
1 small garlic clove, minced
1 tablespoon minced paisley
1 teaspoon fresh rosemary
V I teaspoon salt
Freshly pound pepper to taste
Vegetables:
4 small zucchini, halved
lengthwise
4 small yellow squash, halved
lengthwise
2 medium onions, halved and
partially cooked
3 large bell peppers (red, yellow
or green) seeded, quartered
Combine all glaze ingredients.
Brush glaze over one side of veget
ables. Place glaze side down on top
of medium hot grill and brush sec
ond side of vegetables. Turn when
peppers are blistered, about 6
minutes. Continue to cook until
vegetables are tender.
FIRE CRACKER BURGER
Season ground beef patties with
garlic and crushed red pepper
flakes to taste before grilling.
Place the burger on a kaiser roll
and add a slice of Monterey* Jade
cheese with jalapeno pepper for a
bit of added heat. Thin strips of red
and green bell pepper add a color
ful and crunchy finishing touch.
Featured Recipe
Labor Day marks summer’s end for many families. Leisure days arc
replaced with sending the kids back to school and cooler temperatures.
But before bidding farewell to summer, enjoy this one last fling to
create a simply sizzlin’cookout Grill meats, vegetables, and breads—
a wonderful way to add flavor to the meal and reduce dishwashing.
Remember to play it safe from food-bourne illnesses. Keep these
tips in mind for side, simple entertainment'
• Don’t baste meat with the same marinade it has been sitting in.
• Don’t put cooked meat on the same platter that held the raw meat
• Clean hands and surfaces with hot soapy water after handling raw
meat ,J .
• Keep cold dishes cold and hot dishes hot until ready to serve,
• Wash all fruits and vegetables before serving.
Here are some guidelines for grilling vegetables, courtesy of the
Beef Council You can sprinkle with seasonings of your choice or
brush on a glaze.
Happy Grilling!
GREAT GRILLED VEGETABLES
' Eggplant; Cut small egg plants (3 to 4-ounces each) lengthwise in
half. Grill 10 to 12 minutes.
Bell Peppers: Cut peppers (green, red, yellow, orange) lengthwise in
half; remove seeds. (MU 12 to IS minutes.
Green Onions: Grill whole green* onion about S minutes.
Mushrooms: Grill whole mushrooms 12 to 14 miniites. Cut after
cooking.
Onions: Cut onions crosswise into 'A -inch thick slices. Grill IS to
20 minutes.
Squash; Cut small yellow or zucchini squash lengthwise in half.
Grill 8 to 12 minutes.
Tomatoes; Cut tomatoes into 'A to V* -inch thick slices. Grill 3 to 5
minutes or until heated through.
PIZZIA BURGER
(Serves 70)
70 burgers v ,
2 gallons Don Pepino Pizza
Sauce
Grill burgers. Place in roasting
pan. Add sauce. Let stand for 24
hours in refrigerator. Bake at 200
degrees for four hours.
Lititz Reader
(Turn to Page B 3)