By CHARLOT M. DENMON
Staff Correspondent
Hot sunny days of August, a
rustling breeze now and then,
and the hint of Gall in the wings,
brings to the barbecue grill those
men, who would ordinarily
cringe at the prospect of having
to prepare a chicken or steak for
dinner in the kitchen.
Just mention the word barbe-
cue, however, and those same
men do a complete turnabout
joining the hundreds of others in
that favorite warm weather pas-
time — barbecuing on the grill.
Soon the days wull be short and
cold and we will be indoors,
longing for the aroma of mes-
quite or hickory burning. There
is something primitive about
cooking over the open fire which
lures men to the out-of-doors,
willing to create their recipes on
the grill, accompanied by pota-
toes baked in the charcoal and
fresh garden salads.
Among these outdoor chefs is
Andrew Denmon, Jr., of Dallas,
who needs no coaxing to prepare
one of his favorites on the grill.
Having been employed in various
positions in the culinary field for
more than 15 years, he has col-
lected a large number of recipes
for preparing on the grill.
Four of these he shares with
The Dallas Post readers this
week. Honey Chicken may be
precooked in advance and
reheated on the grill before it is
glazed. Served with a green
salad, fresh garden tomatoes and
warm Italian bread, it is a tasty
outdoor meal. The Sirloin Steaks
and the Kabobs take only 15 to 20
minutes to prepare and may be
marinated from 10 minutes to
two hours for the Kabobs, three
hours to several days for the
Steaks. The Barbecued Chicken
for best results should be mari-
nated for three hours or longer.
Barbecuing takes approximately
10 minutes.
Any of the above recipes
served with a favorite salad,
crusty French or Italian bread
and a light dessert will delight
family or friends on a warm,
sunny day. The recipes as given
by Andy will make four generous
servings. If serving more than
four persons, he recommends
Outdoor chef
Dallas Post/Chariot M. Denmon
mention the word
experienced chef.
doubling the quantities in the
recipes.
BARBECUED MARINATED
CHICKEN
4 boneless chicken breasts,
halved
2 garlic cloves, minced
2 t. salt
2 t. grated ginger root
1t. gr. pepper
1 t. gr. cumin
2 t. curry powder
1 t. dried oregano
4 T. soy sauce
4 T. vegetable oil
1 T. lemon juice
8 t. butter
Fresh mint leaves
Remove skin from chicken,
and he turns into an
juice. Spread over chick, coating
each piece thoroughly. Cover and
refrigerate for at least three
hours or longer. Heat barbecue
coals until they turn to white,
place chicken on grill and cook
five minutes on each side.
Remove from grill, brush with
butter and garnish with mint, if
desired.
CURRIED STEAKS
2 lbs. sirloin steak, cut in 4
pieces
1 garlic clove, minced
1t. salt
1t. grated ginger
1 t. black pepper
3 t. gr, tumeric
34 t. coriander
3 t. oregano
2 T. soy sauce
1 T. lemon juice
Ys ¢. oil
Trim fat from steak (Delmon-
ico steaks may be used if
desired); crush garlic with salt,
add remaining seasonings, stir
until blended. Add soy sauce,
lemon juice and oil, mixing well.
Spread over steaks and refriger-
ate for 3-4 hours, longer if
desired. When barbecue coals
are white hot, grill meat five
minutes, longer for well done, on
each side. Remove and serve
immediately.
SIRLOIN INTERNATIONAL
2 lbs. sirloin tips
1 1b. bacon, sliced thick
Marinade:
6 T. oil
2 T. soy sauce
1» T. paprika
» t. garlic powder or
1 garlic clove, minced
4 small zucchini
4 onion
Cut steak into one inch cubes;
cut bacon into one inch strips.
Place in a bowl. Stir together oil,
soy sauce, paprika and garlic,
Pour over the meat, mix well
two or three hours. Wash and dry
zucchini, cut into thick slices.
Peel onions, cut into halves or
quarters which ever necessary to
fit. Rub skewers with oil. Put
meat, bacon, zucchini, onions
alternately on skewera. Grill
over hot coals for 15 to 20 min-
utes, turning so all sides cook
evenly. Other vegetables may be
substituted in place of zucchini if
desired.
HONEY CHICKEN
BARBECUE
1 3-3% Ibs. cut up chicken
Ys t. salt
2 T. butter or margarine
1 garlic clove, crushed
1 onion, chopped
3 T. each soy sauce, honey,lime
juice
1 T. dry mustard
1 pineapple
3 bananas, firm
V4 ¢. rum, optional
place in single layer in pan or
dish, mix garlic and salt and
blend in remaining seasonings.
Blend in soy sauce, oil and lemon
Lowe’s Restaurant, 35 W. Market
St., Wilkes-Barre, was the first to!
sign the contract to participate in
“A Taste of the Valley” to be held
on Sunday, September 14, from 1 to
4 p.m. at the Ice A Rama, Coal
Street, Wilkes-Barre.
“A Taste of the Valley’ is an
opportunity for area restaurants to
bring their speciality dish and offer
a taste to the people who will be
attending this festival eyent.
Sponsoring this special event with
all proceeds going to the Association
for Retarded Citizens of Luzerne
County are the Knights of Colum-
bus, Luzerne County Medical
Society Auxiliary, Northeastern
Pennsylvania Restaurants Associa-
tion, Luzerne County Tourist Pro-
motion Agency, Wilkes-Barre Jay-
cees, the West Side Junior Women’s
Club.
The Nesbitt Memorial Hospital
Auxiliary recently gave the hospital
$75,046.00. The gift came in the form
of two checks, each designated for
purchasing equipment that better
enhances patient care.
This has allowed Nesbitt to equip
the Intermediate Care Unit with
new monitors, while its cardiac
rehabilitation clinic acquired a
video-cassette recorder and televi-
sion monitor. Now patients can
Pick Your 0
Let us welcome you!
Phone 675-2070
=~
learn to maintain a healthy heart by
viewing videotapes.
The Anesthesia Recovery Room
has obtained advanced recording
equipment, as well as monitors for
recovery room and anesthesia
patients.
And the Respiratory Therapy
Department has a new carbon-mon-
oxide analyzer, which measures the
level of carbon-monoxide being
exhaled from a patient.
Ny SSP ~~
rries at
West Auburn, PA
& Fri. 8 am - 7 pm
Sat. 8 am - 5 pm
Located 2%, miles off Rt. 267
11 miles from Meshoppen
Creative Kitchens
and “Doaths.
"WE'RE THE PEOPLE WHO
CARE ABOUT YOU AND YOUR HOME"
Featuring
[V4 i LY ) iu
2 Kraft. Maid
Kitchen & Bath Cabinetry
* Don't forget our
complete line of
goods and services
* Free estimate & layout
HOURS: Closed — Mon.
Open Tues.-Fri. 9 a.m. - 4 p.m.
Sat. 9 a.m.: 12 p.m,
Rt. 309 Across from
Cross-Country Restaurant
(717) 836-6801
Alda Swanson
would like to express her
deepest appreciation to
her loyal patrons. With
the increasing responsi-
bilty to her family she
has decided to take a
leave of absence so that
she can dedicate her full
attention to her family.
ANNUAL
COAT
SALE
e 778 Kidder Street W-B
¢ Laurel Mall, Hazleton
OPEN 10-9 DAILY/SUN. 12-5
IT SEEMS UNBELIEVABLE that
summer will soon be coming to an
end and it will be back to school for
many of us. Yet, a sure sign that
summer is still [in full swing was
evident when the beautiful little
Miller girls of Shavertown were
operating a Kool-Aid stand in their
front yard last week. :
to spend a nice
afternoon with
the family, pic-
nicing, playing |
frisbie or flying a
kite, plan a day
at Kirby Park in
Kingston. IB
hadn’t been to
Kirby Par since
1972 and was JOAN
pleasantly sur- KINGSBURY
prised
at the playground items for chil-
dren, the picnic area and the pond
for paddle boats.
-0-
MEMBERS OF THE BACK
MOUNTAIN ROD AND GUN CLUB
held their annual clambake last
weekend. Local residents enjoying
the food and fun were Bill Kings-
bury, Bill Kingsbury Jr., Glenn
Eyet Jr., Frank Gelsleichter, Bob
Gelsleichter, Carl Garinger, Bob
Eyet, Dave Williams.
-0- $
MR. AND MRS. EDWARD A.
MOORE were recently married in
Dallas United Methodist Church.
Rev. Robert Benson performed the
wedding ceremony.
Mrs. Moore is the former Cindy
Lee Major, daughter of Mrs. Judith
Major and Clyde Major. Mr. Moore
is the son of Mr. and Mrs. John
Baur and Edward Moore.
Following a wedding trip to the
Thousand Islands, the Moores are
residing in Dallas.
-0-
BEST WISHES to Mr. and Mrs.
William Weigel, Cliffside Ave.,
Trucksville, who observed their 49th
anniversary on Monday.
The Weigels are the parents of
three children, Mrs. Peggy Poynton,
Dallas; Mrs. Mary Lou Painter,
Montebello, Va.; and Mrs. Susan
Private child
7338 or 717-961-3621.
Osar ROTH
ewrelen
select a diamond
within your budget
that you will be
happy with for
years to come.
659 MEMORIAL HWY.
DALLAS, PENNA. 18612
PHONE 675-2623
n
Henning, Essex, Maryland. They
also have nine grandchildren and
six great-grandchildren.
-0-
MR. AND MRS. ANDERS E.
LEIDAL were recently united in
marriage at Trinity United Presby-
terian Church, Dallas. Rev. Andrew
Pillarella performed the double-ring
ceremony.
Mrs. Leidal is the former Karen
Lee Givens, daughter of Mr. and
Mrs. Clarence Givens, Dallas. A
graduate of Dallas High School, she
is attending Wilkes College. She is
employed at Commonwealth Tele-
phone Company, Dallas, a an
account executive.
Mr. Leidal is a graduate of Scotch
Plains-Fanwood High School and
Rensselaer Polytechnic Institute
with a degree in Chemical Engi-
neering. He is employed as a man-
‘ager by Procter and Gamble,
Mehoopany.
Following a wedding trip to Clear-
water, Florida, the Leidals are
residing in Shavertown.
-0-
MR. AND MRS. DAVID D.
EVANS, 139 N. Main St., Shaver-
town, announce the birth of a son,
Sean Paul, on July 31 in Geisinger
Medical Center.
Mrs. Evans is the former Ste-
phanie A. Silverman, daughter of
Mrs. Mary E. Silverman, 161 Lake
St., Dallas.
Paternal grandfather is Harry T.
Evans, 202 Ferguson Ave., Shaver-
town.
Congratulations to you!
Welcome |
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
§ baby.
675-2070
etme ign
MAN'S BEST
FRIEND
58 ~
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