Family Living
Focus
Ihidy Dougherty
Chester Co. Extension
Creating Meals on the Grill
Grilling has become a way of
cooking both indoors and out
doors that is fast and can be very
tasty. Marinades can help fresh
vegetables and various meats
and fish maintain moisture as
you grill them.
When grilling marinated
foods turn food with long han
dled tongs or a metal spatula,
not a fork, to prevent juices from
escaping. If a marinade contain
ing sugar, honey, or tomato
i k
v A
r jj
I
I
i
Tj
I
■ v PLEASE SEND MY FATHER LANCASTER FARMING S 1
I pa, md, de, (Check one) v*
|€U NY.VAtwv Uj
□ NEW SUBSCRIPTION Jt I
m&r a $61.00-2 YEARS «U|
mf/ OTHER STATES □ RENEWAL jL|
■Co $43.00-1 YEAR #■
□ $83.00 - 2 YEARS ENCLOSED IS A it I
|«A □ CHECK □ CASH □ MONEY ORDER □ VISA □MC □ DISC. € \
■ (To help correctly code your addres, please furnish COMPLETE address As an example, include number of the
I \ dwelling, street name, city and state When appropriate, include other specific information such as suite, I
I % apartment, floor, box number, etc If you have an RD, please include Box Number) |
fNAME Yl
ADDRESS
CITY STATE T* l
ZIP+4
|JT Send Gift Card From
\1 rec *' t Card #
Send us your coupon now with your payment to:
Lancaster Farming
P.O. Box 609
Ephrata, PA 17522
Allow 2 weeks for delivery of your first issue. We can also
add 1 year to existing subscriptions sent in for renewal.
products is used as a basting
sauce apply it only during the
last IS to 20 minutes of grilling
to prevent food from charring.
Oil based marinades may be
brushed on foods throughout
grilling.
Though marinating is easy, it
requires a balance between time
and ingredients, or food may
absorb too much or too little
flavor judging marinating time
depends upon the marinade’s
flavor intensity and the food’s
size and texture.
Subscription Price:
$32.00 per year; $61.00 - 2 years
$43.00 per year outside of:
PA, NJ, OH, MD, DE, NY, VA & WV
• P.S. - Don’t Forget Your Father-In-Law!
COUNTY
- ('
Here are some simple guide
lines:
• Marinade flaky fish filets in
lightly flavored marinades usu
ally no longer than 30 minutes.
• Pork ribs and thick, less
tender cuts of beef should be
marinated in a strong flavored,
moderately acidic marinade sev
eral hours or overnight.
• Never marinate food longer
than 24 hours or it will begin to
break down and become spongy.
Expect to use Vi to Vz cup of
marinade for every one to two
pounds of food.
Let’s try some recipes:
Marinated Chicken Breasts
Vi cup commercially prepared
or “your own favorite” bar
becue sauce
2 chicken breasts, split, boned
Pour barbecue sauce over
chicken. Cover; marinate 1
hour. Drain, reserving barbecue
sauce.
Place chicken on greased grill
over low coals (coals will be ash
gray). Grill 10 minutes on each
side, brushing frequently with
reserved barbecue sauce.
Makes 4 servings.
Marinated Grilled Pork
6 pork chops or pork tenders,
cut approximately Vi inch
thick
Pork Marinade
2 teaspoons of finely shredded
ginger
V/z teaspoons each allspice
and curry powder
Vz teaspoon each cayenne
pepper and cinnamon
Vs cun lime juice
Vi cup Worcestershire sauce
2 tablespoons brown sugar
In a sealable plastic food stor
age bag or glass bowl combine
ginger, allspice, curry, cayenne
and cinnamon. Add lime juice,
Worcestershire sauce, and
brown sugar to spice mixture;
seal bag and shake to blend or
stir ingredients in bowl.
Place pork chops or tenders in
bag and remove excess air,
reseal bag and turn to coat.
If using a bowl: pour mari
nade over pork and seal with
plastic wrap.
Refrigerate 6 to 8 hours.
Remove pork from bag or
bowl and discard marinade.
Grill pork on grid over medi
um-hot coals, 4 to 5 minutes per
side until the juices run clear,
turning once. Garnish with lime
wedges, if desired. Makes 6 serv
ings.
Penn State Backyard Grilling Food Safety
Cooking
Temperatures
Product
Eggs it Egg Dishes
Eggs Cook until yolk
& white are firm
160
Egg dishes
Ground Meat & Meat Mixtures
Turkey chicken 165
Veal beef lamb pork 160
Fresh Beef
Med Rare
Med
Well Done
Fresh Veal
Med Rare
Med
Well Done
Fresh Lamb
Med Rare
Med
Well Done
Fresh Pork
Med
Well Done
Poultry
Chicken whole 160
Turkey, whole 180
Poultry breasts
roasts
Poultry thighs
wings
Cook until
luices run clear
Stuffing
(cooked alone
or in bird) 185
Duck & Goose 180
Ham
Fresh (raw) 160
Pre-cooked
(to reheat) 140
Visit us at
“http://aginfl.psu.edu/psp/index.html”
y CLOSED SUNDAYS, NEW YEAR,
mjSL Jk EASTER MONDAY, ASCENSION DAY,
WHIT MONDAY, OCT. 11, THANKSGIVING,
r v a anvil Christmas & December 26th
FISHER’S FURNmiRE, INC.
NEW AND USED FURNTTURE
USED COAL & WOOD HEATERS
COUNTRY FURNtTURE & ANTIQUES
BUS. HRS. BOX 57
MON.-THURS. 8-5 1129 GEORGETOWN RD.
FRI, S 6, SAT. &-12 BART, PA 17503
Power Washing
Painting - Sandblasti
Specializing In Farm
Buildings, Fences, Rot
Feed Mills, Etc.
Aerial Equipment
AMOS FIS!
5269PaesRd., New Holland, PA 17!
717'354>9856 717-951-Z527 Mol
Lancaster Fanning, Saturday, June 3, 2000-B9
Grilled Bananas with Maple
Yogurt
4 large bananas
2 tablespoons maple syrup
1 teaspoon lemon juice
V 4 teaspoon cinnamon
1 cup lowfat, unflavored
yogurt ★
2 tablespoons maple syrup
Vi teaspoon vanilla
Peel bananas and cut in half
lengthwise. Combine maple
syrup, lemon juice, and cin
namon. Brush on bananas. Place
bananas in the center of cooking
grate and grill one minute on
each side or until sliehtlv
browned and warm. Cut into
halves.
Combine yogurt with maple
syrup and vanilla. Sweeten to
taste. Drizzle yogurt over ba
nanas.
Place 2 cups unflavored natu
ral low-fat yogurt in a strainer
that has been lined with
cheesecloth and set over a bowl.
Cover with plastic wrap and re
frigerate overnight. The “whey”
will drain into the bowl leaving
double thick yogurt in the
strainer.
/tQ
Fahrenheit
Remember..
• Keep hot food hot, cold food
cold. Chill meats until ready to
grill.
• Marinate raw fish, meat or
poultry in a glass dish in the
refrigerator.
• Avoid using marinade as a
basting sauce or dip if raw meat
has been placed in it.
• Charcoal should burn for 30
minutes before cooking. Coals
with a light ash coating cook
best.
• Use a meat thermometer to
make sure the proper internal
temperature has been reached
• Do not place cooked foods on
plates that have held raw meat,
557
•bile
★ Yogurt
mV
' ' l I 4
'O
y> ■ '