By CHARLOT M. DENMON Staff Correspondent In our family, summer is the time for cookouts - whether over an open fire, gas grill, or traditional char- coal burner but, for my husband and others in his family, summer is actually the time for charcoaling. Not over an open fire nor a gas grill but on real charcoal, and this summer he particularly enjoys the flavor of food grilled over mesquite. Since my husband, Andrew Denmon, came from a family of all boys except on; like the others he learned to cook and discovered he enjoyed preparing various foods, particularly salads and original creations. This works out fine in our household for I am quick to admit that the culinary arts are no favor- ite of mine. It is a ‘joy’’ to come in from working and be able to sit down and enjoy dinner that is already prepared. Doubly pleasing is to come home and enjoy the delicious odor of food cooking over charcoal, especially mesquite charcoal. Whether it be just hot dogs, hamburgs or more gourmet foods such as Cornish hens, pork kabobs, veal or kabobs, there’s nothing so delicious during hot weather than dinner barbecued on the charcoal grill and consumed while dining on an enclosed porch. Not all the food he prepares is original and I don’t really know which is or is not, but I do know it tastes good. The recipes which are shared with Post readers this week are not original, but favorites of ours which we enjoy when using the grill whether we are alone or are enter- taining friends. The Beef Barbecues are quick to prepare and simmered in a spicy sauce which gives them a unique flavor. Served with a vegetable salad and fries or chips they are an ideal summer evening meal. Filled Hamburgers are easy and tasty but very different. They are great for eating on a hot, humid night, served with dill pickles and assorted raw vegetables and a favorite dip. For dining alone or entertaining friends, the Pork (or beef) Ribs served with tossed salad and corn on the cob and a light dessert are delicious. Last but not least are the Turkey Skewers (kabobs) which make a great main dish or appe- tizer. The rice and turkey served with a salad, fresh crusty bread and cheese are ‘‘super’. Sirloin steak, chicken breast or tenderloin of pork may be substituted for the turkey. Fruit sorbet makes an excellent flavorful dessert to serve with any of the above, if dessert is desired. BEEF BARBECUES 1 Ib. boneless beef chuck or rump roast 11» T. vegetable oil 1 c. water 1 c. onion, chopped fine 1 c. chopped celery 5 c. chopped green pepper 2 cloves garlic, minced 1 8-0z. can tomato sauce 2 T. Worchestershire sauce 2 T. vinegar 5-1 t. tabasco sauce Salt to taste (optional) 4 1g. burger rolls Heat oil in deep, heavy pot, add roast and brown on all sides. Add water and remaining ingredients except rolls. Cover and simmer over medium to low heat for three to four hours, or until beef is done well enough to shred easily. Remove beef from sauce, place on a large platter and shred with forks. Mix shredded beef into the sauce and, if desired, add more salt. If sauce is cool, reheat and serve on hot, buttered rolls. For eight servings double th above recipe but use only three cloves of garlic and three tablespoons each of Worces- tershire sauce and vinegar so sauce will not be too spicy. FILLED HAMBURGERS 1 env. onion soup mix 1 pt. sour cream 11g. tomato (four slices) 4 t. black pepper The day of the picnic turns out to be just about perfect. The tempera- ture is in the 80s and there’s hardly a cloud in the sky. The potato salad is still warm as you pack it in the picnic basket alongside the egg salad and tuna fish sandwiches. There’s also baloney, some liver- wurst, a couple of chicken legs left over from Thursday, and a half dozen custard-filled doughnuts for dessert. You get to the park in a little over an hour, set the basket of food out on a picnic table, and take a lei- surely stroll through the countryside to sharpen the appetite. What's wrong with this picture? Just about everything, says Dr. James Fox, of the Division of Environmental Health, in the state Health Depart- ment. “Picnics must be planned more carefully than home meals because the food is often under little or no refrigeration for long periods of time. It’s an invitation to food poi- soning. ‘Bacteria can grow in tempera- tures ranging from 40 to 140 degrees farenheit. Picinic fcods that require refrigeration should be stored well a) should not be left out on the picnic table for long periods of time. Fox says unless vou have a well insulated cooler packed with plenty of ice or cold packs, you should choose foods that are less likely Read the Classifieds AAAI AES ATTA AAAI NANA NANNIES INI NINN ISIS i ‘ ¢ y Marianne Hanify ¢ Personalized Catering | Celebrating Our 40th Anniversary Thank You ... ¢ ¢ ¢ ) To all customers for another suc- cessful year. We look forward to continuing our fine tradition of ) personalized service. 4 ! Banquet facilities and | take-out service available. ¢ ) 675-5781 or 675-3818 PATRIA ITI RR Welcome Baby The recent arrival of the newest member of your household is the perfect time to arrange for a WEL- COME WAGON call. I'm your WELCOME WAGON rep- resentative and my basket is full of @ free gifts for the family. Plus lots of helpful information on the special world of babies. Call now and let's celebrate your il baby. 675-2070 Heim gn targets for food poisoning. “Such traditional picnic food as pickled eggs, baked beans, raw fruits and vegetables, pickles and olives, processed cheeses and canned meats, bread, rolls, cakes and juices, require little or no refrigeration and keep well,” Fox says. ‘“‘Foods containing milk, eggs, fresh meat, fish, seafood and some cold cuts tend to spoil easily and must be kept cold. If you don’t have a cooler, don’t take them. If you have a cooler, place these foods on the bottom, surround them with ice or cold packs, and eat them first. Contaminated food may not look or smell spoiled. If in doubt, don’t eat it. Fox has these hints when planning a picnic: — Use the traditional picnic basket to carry the tablecloth, nap- kins, drinking cups, and the life, and non-refrigerated food items. — Put the rest of the food in a cooler chest with plenty of ice or cold packs. : — Thaw frozen foods in the refrig- erator instead of ‘at room tempera- ture to prevent bacteria growth. — Prepare all foods as close to serving time as possible. — Take foods that do not encour- age bacteria growth or spoil easily. “By following these hints, the only thing you’ll have to worry about is having a good time,” Fox says. *® Pregnancy Terminations to 14 weeks ® Confidential Counseling ® One Visit Office of The Welcome Wagon Hostess with The Most Famous Basket in : the World® CALL Hetonelfgne ' Phone 675-2070 1% 1b. lean ground roun steak Lettuce leaves 4 1g. sandwich rolls Combine onion soup mix with sour cream and add black pepper. Cover and chill for 24 hours in advance of serving. When ready to barbecue, make ground beef into eight thin patties, larger in circumference than the rolls (to allow for shrink- age). Stack patties placing wax paper between each one. Wrap in aluminum foil and chill for about half hour before ready to do on grill. Grill patties on preheated grill for 10-15 minutes or until done to pref- erence. Place lettuce leaves on bottom half of each bun which has been split and toasted. Place one patty on lettuce, cover with onion- sour cream mixture, top with tomato slice (about Y; inch thick), top with another patty. Cover with top half of roll. Serve hamburgers at once. To serve eight people, double all ingredients. PORK RIBS 4 1b.s meaty pork ribs or pork loin, cut 5 t. garlic salt Yt. dry mustard 1 T. paprika 3 T. pineapple juice 3 T. grape jelly+ ++ 1 T. brown sugar Arrange ribs in one layer in shal- low baking dish or pan with fatty side up. In bowl, mix together garlic salt, powdered mustard, and paprika, pineapple juice, grape jelly and brown sugar (++-+whole cran- berry sauce or currant jelly may be used, if desired). When mixed well, pour mixture overribs. Marinate for an hour or more, turning ribs sev- eral times. When charcoal fire has burned down until coals are covered with gray ash, place ribs with meat side up over the coals. Grill for about 40 minutea if ribs are thin, about 55 minutes if thicker. Turn ribs and brush with the mixture left in the pan several times. Grill until juicy and tender. Cut slit in center section of ribs to test. Recipe serves four, double to serve seven or eight. TURKEY SKEWERS 14-1» 1b. boneless skinned turkey breast 5 ¢. Soy sauce 2 T. fresh lemon juice 1 T. sugar 1 clove garlic, minced t. ground ginger 2 T. salad oil 1 T. sesame seeds Green pepper Cherry tomatoes Slice turkey breast across grain in thin slices. Soak wooden skewers for 10 minutes or more to prevent from charring on grill. Mix soy sauce, lemon juice, sugar, garlic, ginger, oil and sesame seeds. Pour over turkey and marinate for at least an ers alternately weaving slices loosely, with green pepper chunks and cherry tomatoes. Place filled skewers on shallow platter and pour remaining marinade over them. Cover and refrigerate for one to five hours (the longer the better the flavor). When ready to serve place over hot charcoal and cook until turkey is tender and slightly browned. Delicious served on hot, cooked rice. WASH & SET a ey NS < A s Roxanne Opalicki ’ oy Dinner set A Always hungry? It make take more than willpower to control your appetite, according to the July Reader’s Digest. Scientists have found that emo- tional and biochemical factors can make you hungry. Here are the results of five current studies: — Chewing and stress. In times of stress many people overeat. Appar- ently, the act of chewing actually relieves tension. As a remedy, sci- entists are trying to produce a fibrous, low-calorie chew bar for stressed overeaters to gnaw on. — Craving for flavor. In blind taste tests, a Duke University Medi- cal Center study found that many overweight people possess a keen ability to recognize different tastes. As a result, they require more flavorful “ food and will continue eating until they are satisfied. Man- ufacturers are working to develop flavor and aroma enhancers to help these people. In the meantime, Reader’s Digest suggests inserting into the diet crunchy, colorful foods and chewing food thoroughly to release more flavor on the tongue. m Over-responding to food cues. Researchers have speculated that, just as Pavlov’s dogs learned to salivate at the sound of a bell, some people have learned to produce higher than normal amounts of insu- lin, a body chemical associated with appetite, at the sight or thought of food. By substituting a reaction & Ce Sop, 0 mn, lo, - bo, "Ve, ne cut & style inc. wy \! <i r qo 8 Be ’ I 675-8878 other than eating, say, a brisk walk or a drink of water, maybe you can extinguish the hunger response. — The case for carbohydrates. Experiments at the Massachusetts Institute of Technology (M.I.T.) have shown that certain people have a specific, biologically induced hunger for carbohydrates. Eating carbohydrates increases the level of serotonin, a neurotransmitter in the brain. Enough serotonin produces a sense of satiation, and hunger for carbohydrates subsides. Accord- ingly, one or two carbohydrates should be eaten daily, at times of peak craving, to release the neces- sary serotonin. Suggested foods include an English muffin with jelly, popcorn or a low-salt pretzel. Exercise: a lot or a little? Research indicates that moderate, sustained exercises may be more effective in curbing appetite than extremely taxing activities. A brisk daily walk may work more wonders than riding exercise bikes three times a week. For a free reprint of ‘Always Hungry? Here’s What Experts Advise,” write to Reprint Editor, Reader’s Digest, Box 25, Pleasant- ville, N.Y. 10570. one year. payment of $12.00. Rte. 309-415 Plaza Dallas, Pa. 18612 months. Deliver to: Name Address Phone
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