Beter Homes an

d
Gardens®
IME FAVORITE.
an ecue
Beter Homes and Gardens"
Bar�cue
rcipes
© 1977 by Meredi1h Corpora1ion, Des Moines, Iowa.
All Righ1s Reserved. Printed in the United States of America.
First Edition. Eleventh Prin1ing, 1981.
Library of Congress Catalog Card Number: 76-42692
ISBN: 0-696-00085-7
On the cover: Recipes are Corish Hens with Rice
Stuffing (see recipe, page 44), Beef-Yam
Kabobs (see recipe, page 22), Steak and Shrimp
Kabob Dinner (see recipe, page 21 ), and
Halibut Kabobs (see recipe, page 53).
BETER HOMES AND GARDENS® BOOKS
Editorial Director: Don Dool ey
Executive Editor: Geral d Knox
Art Director: Ernest Shel ton
Assistant Art Director: Randall Yontz
Production and Copy Chief: Lawrence D. Cl ayton
Food Editor: Doris Eby
Senior Associate Food Editor: Nancy Morton
Senior Food Editors: Sharyl Heiken,
El izabeth Strait
Associate Food Editors: Sandra Granseth,
Diane Nel son, Fl ora Szatkowski
Graphic Designers: Faith Berven,
Harijs Priekul is, Sheryl Veenschoten
®
Our seal assures you that every recipe in
All-Time Favorite Barbecue Recipes is
endorsed by the Better Homes and Gardens Test
Kitchen. Each recipe is careful l y tested for
fami l y appeal , practical ity, and del iciousness.
Contents
Barecuing for Everyone
Time and Temperature Charts
Grill 6 Rotisserie 8
Smoker 8
4
6
Main Dishes for Outdoor Barecues 10
Beef 11 Burgers and Sandwiches 24
Pork and Ham 32 Poultry 42
Fish and Seafood 50
Sausage and Frankfurers 57 Lamb 59
Barecue Sauces and Marinades 62
Sauces and Relishes 63
Marinades 68
Grill-Side Recipes
Vegetables 71
Bread Fix-Ups and Quick Breads 79
Appetizers and Desserts 82
Barecue Basics
Equipment for Cookouts 8 7
Small Equipment 87 Barbecue Grills 88
Charcoal Cooking Know-How 90
Index
70
86
93
Grilling Over the Coals
Type Cut or portion (placed Weight or
of food 4 inches above coals) thickness
BEEF Burgers 112 inch
3/4 inch
Porterhouse, T-bone, or 1 inch
sirloin steak
1112 inches
Chuck blade steak 1 inch
2112 inches
LAMB Rib chops 1 inch
1112 inches
Shoulder chops 1 inch
1112 inches
PORK Loin chops 1 inch
1112 inches
Blade steak 3/4 inch
Loin back ribs or spare ribs 5-6 pounds
HAM Fully cooked slice 112 inch
1 inch
Canned 5 pounds
CHICKEN Broiler-fryer halves 2112-3 pounds
Roasting chicken, unstuffed 3-4 pounds
TURKEY Unstuffed 6-8 pounds
12-16 pounds
FISH Salmon or halibut steaks 3/4 inch
1-1112 inches
Trout, snapper, or whitefish 6-8 ounces each
fillets
SEAFOOD Shrimp (large) 2 pounds
*Estimate by holding hand, palm down. about 4 inches above hot coals. Count seconds
you can hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals,
4 seconds for Medium coals. and 5 or 6 seconds for Slow coals.
Temperature
of coals*
Med1um-hot
Medium
Medium-hot
Medium
Medium-hot
Medium-hot
Medium
Medium
Medium
Medium
J
Medium
Medium
Medium
Medium
Medium
Medium
Medium
Medium-hot
Medium
Medium
Medium-hot
Medium
Medium
Medium
Medium
Medium-hot
Medium-hot
Medium
Hot
7
A handy guide for barbecuing your favorite foods
Approximate total cooking times
Comments
Open grill Covered grill
Rare Medium Rare Medium
8-10 min. 10-12 min. 7 9 min. 8-10 min. Four burgers per pound
10-12 min. 12-15 min. 8-10 min. 10-12 min.
10-12 min. 12-15 min. 810 min. 10-12 min. Three burgers per pound
12-15 min. 14-18 min. 1012 min. 12-15 min.
12-18 min. 15-20 min. 8-10 min. 10-15 min. Check doneness by cutting a
slit in meat near bone
18-20 min. 20-25 min. 10-15 min. 15-18 min.
20-25 min. 25-30 min. 1 5-1 8 min. 18-22 min.
12-18 min. 15-20 min. 8-10 min. 12-18 min.
50-60 min. 55-65 min. 4555 min. 50-60 min. Use foil tent on open grill
20-25 min. 20-25 min. Check doneness by cutting a
slit in meat near bone
25-30 min. 28-32 min. 20-25 min. 23-28 min.
22-28 min. 18-22 min.
28-32 min. 30-35 min. 20-25 min. 25-30 min.
Well-done Well-done
22-25 min. 18-22 min. A wire grill basket aids in turning
30-35 min. 25-30 min.
15-20 min. 15-20 min.
11/ . -1112 hrs.
10-15 min. 10-15 min. Slash fat edge of ham slice
25-35 min. 20-30 min.
1112-P/4 hrs. 11/4-13/4 hrs. Use foil tent on open grill
45-50 min. 40-45 min.
2-2112 hrs.
3-33/4 hrs. Meat thermometer inserted
31
/
:1
12 hrs.
in thigh should register 185°
17-22 min.
15-20 min. Use a wire grill basket
10-17 min.
10-15 min.
10-17 min.
10-15 min. Use a wire grill basket
17-20 min.
15-17 min.
15-18 min. 15-18 min.
Rotisserie Specialties
Type Cut Weight Temperature
of food of coals*
BEEF Rolled rib roast 5-6 pounds Medium
Tenderloin roast 2112 pounds Medium-hot
Eye of round 3-4 pounds Medium-hot
Boneless rump roast 3-4 pounds Slow
LAMB Leg 5-7 pounds Medium
PORK Boneless loin roast 5-6 pounds Medium
Loin back ribs or spareribs 3-4 pounds Slow
HAM Boneless piece 9-10 pounds Medium
Canned 5 pounds Medium
!
CHICKEN Whole 2112-3 pounds Medium-hot
Medium
CORNISH HENS 4 birds 1-1112 pounqs each Medium-hot
DUCKLING Whole domestic 4-6 pounds Medium-hot
TURKEY Unstuffed 6-8 pounds Medium
2 rolled turkey roasts 28 ounces each Medium-hot
Boneless turkey roast 5-6 pounds Medium-hot
Smoker Cooking
Type Cut or portion Size
of food
or weight
PORK Boneless loin roast 4-5 pounds
6-8 loin chops
1112 inches thick
(1 pound each)
Loin back ribs or spareribs 4-5 pounds
TURKEY Ready-to-cook frozen bird, completely thawed 12-15 pounds
FISH Salmon (fillets or red snapper)
3
-4 pounds
*Estimate by holding hand, palm down, about 4 inches above hot coals. Count seconds
you can hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals;
4 seconds for Medium coals, and 5 or 6 seconds for Slow coals.
9
Guidelines for cooking meats and poultry on a spit
Approximate roasting time Comments
Covered grill
Rare Medium Well-done
2-2112 hrs. 21/2-3 hrs.
40-45 min. 45-50 min.
11/4-1112 hrs. 1112-2 hrs.
11/4-P/. hrs. 1112-2 hours Have meat rolled and tied
1 hr. 1112-2 hrs. P/4-21/. hours Have shank cut off short
Balance diagonally on spit
4-4112 hours Have meat rolled and tied
1-11/4 hours Thread on spit accordion fashion
2-21/4 hours
11/4-1112 hours Tie securely after mounting on spit
1112-P/4 hours
1112-2 hours
1112-P/. hours
1112-P/4 hours Deep foil drip pan is essential
31/.-4112 hours Push holding forks deep in bird
13/.-21/4 hours Purchase frozen; thaw completely
2112-3112 hours
• • • •
Approximate t1m1ngs when us1ng a portable smoker
**
Approximate Done ness Comments
smoking time
4-5 hours well-done 170° on roast meat thermometer
2-2112 hours well-done Cut slit in chop near bone to
check doneness of meat
4-5 hours well-done
8-9 hours 185° (internal Check internal temperature at
temperature) thigh with meat thermometer
2-3 hours fully cooked Fish will flake easily with a fork
**Check manufacturer's directions for placement of charcoal , hickory chips, and water pan.
main Dishes fr
Outdoor Barbecues
If you've ever been tantalized by the smell of steaks,
burgers, frankfurters, or other meats wafting
through the air, you'll find much to be glad about
in this section. In addition to scrumptious
recipes for over-the-coals favorites, you'll discover
new taste delights, too-beef short ribs, pork
loin roasts, Cornish hens, salmon steaks, and many
more. Try out your barbecuing skills at
grilling, spit-roasting, skewer, or smoke cooking.
Add to your l ist of barbecue favorites with Kowloon Duckling (see recipe, page 45), Leg
of Lamb (see chart, page 8), and spicy Italian-Seasoned Vegetable Kabobs (see recipe, page 77) .
Beef
Steak and Bacon Tournedos
1 1- to 1Y- pound beef fl a nk
steak
I nstant unseasoned meat
tenderi zer
10 sl i ces bacon
1 teaspoon garl i c sal t
V2 teaspoon freshl y ground
pepper
2 tabl espoons sni pped parsl ey
1 P/4-ounce envel ope hol l anda i se
sauce mi x
% teaspoon dri ed tarragon,
crushed
Vegetable-Beef Rolls
1 beaten egg
1 V2 pounds ground beef
Y cup shredded carrot
% cup fi nel y chopped oni on
% cup fi nel y chopped green
pepper
% cup fi nel y chopped cel ery
11 teaspoon sal t
Dash pepper
12 sl i ces bacon
Y cup I tal i an sal ad dressi ng
1 1
~o0¤d l a¤- sloa- ovo¤ y aoo0l 1h ¤ c ¤ l ¤ c- Aµµ y ¤oal
lo¤do¯ zo¯ acco¯d ¤ g lo µac-ago d ¯ocl o¤s Voa¤w¤ o
coo-oaco¤l a ¤osl do¤o o0 l ¤ol c¯ sµ
3µ¯ ¤ - o l a¤- sloa- w l ¤ ga¯ c sa l a¤d µoµµo¯ 3co¯o
sloa- d ago¤a y ¤a- ¤ g d a¤o¤d·s¤aµod c0ls ~ aco
oaco¤ sl ¯ µs o¤gl ¤w soo¤ l a¤- sloa- 3µ¯ ¤- o w l ¤ µa¯s-
oy ¬o 0µ as lo¯ ¡ o y ¯o sla¯l ¤ g al ¤a¯¯ow o¤d 3-owo¯
w l¤ woodo¤ µ c-s al ¹ · ¤ c ¤ ¤lo¯va s C0l ¤loo g¤l ¹· ¤ c¤
s cos w l ¤ so¯¯alod -¤ l o
´¯ over medium coa s lo¯ S ¤ ¤ 0les '0 ¯¤, g¯ 7
¤ ¤ 0los ¤o¯o lo¯ ¯a¯o Voa¤w¤ o ¤ sa0coµa¤ µ¯oµa¯o
¤o a¤da so sa0co ¤ x acco¯d ¤ g lo µac-ago d ¯ocl o¤s
add ¤ gla¯¯ago¤l od¯y ¤ x ¬o¤ovoµ c-sl¯o¤ ¤oal s cos
3o¯vo ¤ o a¤da so sa0co w l ¤ ¤oal Va-os 4 so¯v ¤ gs
Co¤o ¤o ogg a¤d g ¯o0¤d oool ¤ x wo . v do ¤oal
¤ xl 0¯o ¤lo s xµo¯l o¤s ´¤waxod µaµo¯ l allo¤ oac¤¤oal
µo¯l o¤ ¤lo a o×4· ¤ c ¤ ¯ocla¤ g o Co¤o ¤o ca¯¯ol o¤ o¤,
g¯oo¤ µoµµo¯ co o¯y sa l a¤d µoµµo¯ . v do vogolao o
¤ xl0 ¯o ¤¦o s x µo¯l o¤s ~al o¤o vogolao o µo¯l o¤ o¤l o
oac¤ ¤oal¯ocl a¤g o ¬o 0µ oac¤ ¯ocla¤ g oaslo¯¡ o y¯o
W¯aµ lwo s cos ol oaco¤ a¯o0¤d oac¤ ol l ¤o ¯o s a¤d
soc0 ¯o w l ¤ woodo¤ µ c-s
~ aco ¯o s ¤ s ¤a ow oa- ¤ g d s ¤ ~o0¯ sa ad d¯oss ¤ g
ovo¯, ol sla¤d al ¯oo¤ lo¤µo¯al 0 ¯o aoo0l ¹ ¤o0¯ l 0¯¤ ¤ g
occas o¤a y l o¤o slo¤ a s dos ¬o¤ovo ¤oal ¯o s l¯o¤
d¯oss ¤ g ¯oso¯v ¤ g ¤a¯ ¤ado ´¯ ¯o s ovo¯medium coa s
lo¯ ?0l o?S ¤ ¤ 0l os l 0¯ ¤ ¤ gl og ¯ a s dosa¤ do¯ 0s¤ ¤ g
w l ¤ ¯oso¯vod d¯oss ¤ g occas o¤a y ¬o¤ovo µ c-s oolo¯o
so¯v ¤ g Va-os o so¯v ¤ gs
Lemon Pepper Flank Pinwheels
2 1- pound beef fl ank steaks
V2 cup Bur gundy
% cup cooki ng oi l
% cup soy sauce
1 tabl espoon l emon pepper
1 tabl espoon Worcestershi re
sauce
Few drops bottl ed hot pepper
sauce
8 cherry tomatoes or mushroom
caps
~o0¤d oac¤ l a¤- sl oa- lo a ¹ 0 ×B- ¤ c ¤ ¯ocla¤go C0l
oac¤ ¯ocla¤g o ¤lo lo0 ¯ ¹ 0 ×?· ¤c¤ sl¯ µs
¤ oow co¤o ¤o ¬0 ¯g 0 ¤dy coo- ¤ g o soy sa0co
o¤o¤ µoµµo¯ Wo¯cosl o¯s¤ ¯o a¤d µoµµo¯ sa0co ~ aco
¤oal sl ¯ µs ¤ µ asl c oag sol ¤ a dooµ oow ~o0¯ w ¤o
¤ xl 0¯o ovo¯ ¤oal, c oso oag Var ¤alo 4 l o o ¤o0¯s o¯
ovo¯¤ g ¤l ¤ ¯ol¯ go¯al o¯ l 0¯ ¤ ¤ g lw co
.¯a ¤ ¤oal, ¯oso¯vo ¤a¯ ¤ado 'ooso y ¯o oac ¤ sl ¯ µ
a¯o0¤da c¤o¯¯yl o¤aloo¯ ¤0 s ¤ ¯oo¤caµ sl a¯l ¤ gw l ¤s ¤o¯l
s do 3-owo¯ soc 0 ¯o yw l ¤ woodo¤ µ c-s
´¯ µ ¤w¤oo s ovo¯ medium coa s l o¯ ¹ S ¤ ¤ 0los '0¯ ¤
¤oal g ¯ aoo0l ¹ 0 ¤ ¤ 0l os ¤o¯o l o¯ ¯a¯o ¬aslo w l ¤
¤a¯ ¤ado ollo¤ ¬o¤ovo µ c- s Va-os S so¯v ¤ gs
1 2 beef
Smoked French Pepper Steak
Hi ckory chi ps
2 tabl espoons cracked
pepper
1 2-pound beef si rl oi n steak,
cut 11 i nches t hi ck
% cup butter or margar i ne
2 tabl espoons l emon j ui ce
1 teaspoon Worcestershi re
sauce
1 teaspoon garl i c powder
% teaspoon sal t
Peppy Chuck Steak Grill
2- to 3-pound beef chuck steak,
cut 1 i nch t hi ck
1 cup cooki ng oi l
1 cup dry red wi ne
2 t abl espoons catsup
2 t abl espoons mol asses
2 tabl espoons f i nel y sni pped
· candi ed gi nger
1 cl ove garl i c, mi nced
1 teaspoon sal t
% teaspoon pepper
Aoo0l a¤ ho0 ¯ oolo¯o coo- ¤ g l ¯o soa- h c-o¯y ch µs ¤
o¤o0gh walo¯ l ocovo¯ .¯a ¤
~¯oss c¯ac-od µoµµo¯ ¤lo ool ¤ s dosol sloa- 0 s ¤ glho
hoo ol yo0¯ ha¤d o¯ l ¤o l al s do ol a c oavo¯
¤ sa0coµa¤ ovo¯ coa s ¯o l o0ll o¯, sl ¯ ¤ o¯o¤ ¡ 0 co
Wo¯coslo¯sh ¯o ga¯ I cµowdo¯ a¤dsa l ¬o¯ovol ¯o¤ coa s
Add da¯p ¤ c-o¯y c¤ µs l o medium-hot coa s µ aco
sloa-o¤ g¯ a¤d owo¯s¤o-o ¤ood ´¯ sloa-lo¯ 17 lo?0
¤ ¤ 0l os, o¯ 0sh ¤g occas o¤a y w l ¤ o¯o¤ sa0co '0¯ ¤
¤oal g¯ covo¯od ¹ S l o 1 7 ¯ ¤0los ¯o¯o l o¯ ¯a¯o lo
¯od 0 ¯· ¯a¯o ¬oal ¯oso¯vod o¯o¤ sa0co 3 co sloa-
sµoo¤sa0co ovo¯ s cos Va-os o so¯v ¤ gs
3 ashlal odgos ol sloa-, oo ¤ gca¯ol 0 ¤ol l oc0l ¤lo ¯oal
~ aco ¤ sha ow oa- ¤ g d sh Co¯o ¤o coo- ¤ g o w ¤ o
cals 0 µ ¯o assos g ¤go¯ ga¯ c sa l a¤d µoµµo¯ ~o0¯
ovo¯ sloa- Covo¯, olsla¤d3ho0¯sal ¯oo¯lo¯µo¯al 0 ¯o o¯ o
¤o0¯s ¤ ¯ol¯ go¯alo¯ l 0¯ ¤ ¤ g sovo¯a l ¯os
.¯a ¤ sloa- ¯oso¯v ¤ g ¯a¯ ¤ado ~al oxcoss ¤o sl 0¯o
l¯o¯ sloa-w lh µaµo¯ lowo ¤ g
´¯ sloa- ovo¯ medium coa s lo¯ aoo0l ? 0 ¯ ¤ 0l os o¤
oach s do lo¯ ¯a¯o aoo0l ?S ¯ ¤ 0los o¤ oach s do lo¯
¯od 0 ¤-¯a¯o ¬¯ 0sh occas o¤a y w lh ¯oso¯vod ¯a¯ ¤ado
¬o¯ovo ¯oal l o so¯v ¤ g µ all o¯ Ca¯vo ac¯oss g¯a ¤ ¤
l ¤ ¤ s cos Va-os 4 l oo so¯v ¤ gs
Lemon-Marinated Chuck Roast
1 4- pound beef chuck pot roast,
cut 11 i nches t hi ck
1 teaspoon grated l emon
peel
1 cup l emon j ui ce
Y
J
cup cooki ng oi l
2 tabl espoons sl i ced gr een
oni on wi t h tops
4 teaspoons sugar
1 1 teaspoons sal t
1 teaspoon Worcestershi re
sauce
teaspoon prepared mustard
1 teaspoon pepper
3co¯ol al odgosol¯oasl ~ aco¯oal ¤ sha ow oa- ¤ gd sh
Co¯o ¤ o o¤o¤ µoo a¤d ¡ 0 co coo- ¤g o g ¯oo¤ o¤ o¤
s0ga¯ s a l Wo¯coslo¯sh ¯o ¤0sla¯d a¤ dµoµµo¯ ~o0 ¯ ovo¯
¯oasl Covo¯ ol sla¤d 3 ¤o0¯s al ¯oo¤ lo¤µo¯al0 ¯o o¯
ovo¯¤ ghl ¤ lho ¯ol¯ go¯alo¯ l 0¯¤ ¤ g ¯oasl sovo¯a l ¯os
¬o¯ovo ¯oasl l¯o¤ ¤a¯ ¤ado ¯oso¯v ¤ g ¤a¯ ¤ ado ~al
oxcoss ¯o sl 0¯o l¯o¯ ¯oasl w lh µaµo¯ lowo ¤ g
´¯ ¯oaslovo¯medium-hot coa s 1 7 l o ? 0 ¯ ¤ 0los '0 ¯¤,
coo¦ 17 lo 20 ¤ ¤ 0los ¯o¯o lo¯ ¯a¯o lo ¯od 0 ¯· ¯a¯o ¬oal
¯oso¯vod ¯a¯ ¤ado o¤ g ¯
¬o¤ovo ¯oasl lo so¯v ¤ g µ allo¯ Ca¯vo ac¯oss l ¤o g ¯a ¤
¤lo l ¤ ¤ s cos 3µoo¤ ¯a¯ ¤ado ovo¯ 3o¯vos o l oS
1 3
At your next backyard party, impress your guests by serving savory Lemon- Marinated
Chuck Roast. The tangy lemon marinade tenderizes the beef roast and adds flav" or distinction.
1 4 beef
Onion-Stuffed Steak
2 1 %- to 1 %- pound porter house
steaks, cut 1 Y i nches t hi ck
or 1 2- pound si r l oi n steak,
cut 1 12 i nches t hi ck
12 cup chopped oni on
1 l arge cl ove garl i c, mi nced
1 tabl espoon butter
or margar i ne
Dash cel ery sal t
Dash pepper
% cup dry red wi ne
2 t abl espoons soy sauce
1 cup sl iced fresh mushrooms
2 t abl espoons butter
or margari ne
Rice-Stuffed Flank Steak
1 1 - to 1 %-pound beef fl a nk
steak
12 teaspoon u nseasoned meat
te nderi zer
% cup chopped oni on
% cup chopped cel ery
2 tabl espoons butter or
margar i ne
Y cup water
1 tabl espoon curry powder
1 teaspoon i nsta nt beef
boui l l on granul es
% cup qui ck-cooki ng ri ce
Spit-Roasted Ch
a
teaubriand
2- to 2Y-pound beef
tenderl oi n
1 cup crumbl ed bl ue cheese
(4 ou nces)
1 tabl espoon brandy
3 as¤l al odgos ol sl oa- al ¹ - ¤ c ¤ ¤ lo¯va s, o o ¤ g ca¯olJ
¤ol lo cJl ¤lo ¤oal 3 co µoc -ols ¤ oac¤ s do ol ¤oal,
cJll ¤ g a ¯osl lo oo¤o
¤ s- ol coo-o¤ o¤ a¤dga¯ c ¤ l ¤o¹ lao osµoo¤ oJ llo¯
Add co o¯y sa l a¤d µoµµo¯ 3l Jll µoc -ols w l¤ o¤ o¤
¯ xl J ¯o, s-owo¯ c osod V x w ¤ o a¤d soysaJ co, o¯ Js¤o¤
sloa- ´¯ ovo¯ medium-hot coa s lo¯ ¹ S ¤ ¤ Jlos , o¯ Js¤
ollo¤ w l ¤ soy¤ xl J ¯o 'J¯¤ , g ¯ ¹ 0 lo ¹ S ¯ ¤ Jlos ¤o¯o lo¯
¯a¯o ¬¯ Js¤ ollo¤ w l ¤ soy ¯ xlJ ¯o ¤ s¯a s- ' ol coo-
¤Js¤¯oo¤s ¤ l ¤o ? laolosµoo¤s oJll o¯ l ' ' lo¤do¯ 3 co
sloa- ac¯oss g¯aì¤, pass l ¤o ¤J s ¤ ¯oo¤s a¤d sµoo¤ aloµ
sloa- Va-os 4 so¯v ¤ gs
3co¯o ¯oal d ago¤a y o¤ ool ¤ s dos; µoJ¤d lo a¤ ¹ ¹ x 9-
¤ c¤ ¯ocla¤ g o 3µ¯ ¤ - o w l ¤ lo¤do¯ zo¯ sa l a¤d µoµµo¯
` ¤ saJcoµa¤ coo- o¤ o¤ a¤d co o¯y ¤ oJll o¯ l lo¤do¯
Add walo¯ cJ ¯¯y a¤d ooJ on, sl ¯ ¤ ¯ co ¬¯ ¤glo oo ¤ g
covo¯ ¬o¯ovo l¯o¯ ¤oal ol sla¤d S ¯ ¤ Jl os
3µ¯oad ¯ xlJ ¯o o¤ ¯oal ¯o Jµaslo¯¡ o y ¯o sl a¯l ¤ gal
s¤o¯l s do ' o w l ¤ sl ¯ ¤g ool ¤ o¤gl ¤w so a¤d c¯ossw so
` ¤so¯l sµ l ¯od o¤gl ¤w so l ¤¯oJ g¤ co¤l o¯olsloa- Ad¡ Jsl
¤ o d ¤ g lo¯-s , losl oa a¤co · aco medium coa s o¤ ool ¤
s dosol d¯ µ µa¤ Allac¤s µ l µos l o¤d¯ µ µa¤J¤do¯ ¯oal
'J¯¤ on¯olo¯. owo¯¤ood o¯ covo¯ w l¤ lo lo¤l ¬oasl ovo¯
medium coa sl dono aooJl S0 ¯ ¤ Jl os ¬o¯ovo sl ¯ ¤ gs
Va-os 4 so¯v ¤ gs
¹¯ ¯ lal l¯o¯ s J ¯laco ol ¯oasl Va-o a s a¤ l ¤ g cJ l ?
¤ c¤osdooµ l ¤olJ o¤gl ¤oll ¤o¯oaslw l ¤as¤a¯µ ¤a¯¯ow-
o adod - ¤ lo ¤o d al a 4S- dog ¯oo a¤ g o Va-o a¤ol ¤o¯ cJl
¡ Jsl as oolo¯o a o¤g oµµos l o s do
¬ o¤d o Jo c¤ooso a¤d o¯ a¤dy logol ¤o¯ 3µ¯oad c¤ooso
¯ xl J¯o ¤ l¤o lwo s as·od oµo¤ ¤ gs 3ocJ¯o y l o sl ¯ ¤ g
a¯oJ¤dl ¤ o¯oasl al ool ¤ o¤ds a¤dl ¤ o¯ dd o
Insert spit rod lengthwise through center of roast. Adjust
¤o d ng lo¯-s , losl oa a¤co ` nso¯l ¯oal l ¤o¯ ¯o¯olo¯ ¤oa¯
co¤l o¯ ol ¯oasl ¤ol l oJc ¤ ¤ g ¯ola ¯od · aco hot coa so¤
ool¤ s dosol d¯ µµa¤ Allac¤ sµ l , µos l o¤d¯ µµa¤ J ¤do¯
¯oal 'J¯ ¤o¤¯ol o¯, owo¯ ¤ood o¯ covo¯ w l ¤lo l o¤l ´¯
ovo¯hot coa sl l ¤o¯ ¯o¯ol o¯¯og slo¯s ¹ 30¯lo¯¯a¯o ¸aooJl
4S ¯ ¤ Jl os) ¹ S0¯l o¯ ¯od J ¯-¯a¯o ¸aooJl S0 ¤ ¤ Jlos) a¤d
¹ 60¯ l o¯ ¯od J ¯-nod J¯ wo ¸SSl o60¯i ¤Jl os) ¬o¯ovo
sl ¯ ¤ g Va-os6 lo S so¯v ¤ gs
1 5
Marinated Hickory-Smoked Chuck Roast
1 2- pound beef chuck pot roast,
cut 1 Y i nches t hi ck
5 cl oves gar l i c, peel ed
Y cup cooki ng oi l
Y cup wi ne vi negar
1 tabl espoon Worcestershi re
sauce
12 teaspoon sal t
1 teaspoon dri ed basi l , crushed
Y t easpoon pepper
Several dashes bottl ed
hot pepper sauce
Hi ckory chi ps
Rib Roast Barbecue
1 5- to 6-pound boned and rol l ed
beef ri b roast
1 cup Burgundy
1 cup vi negar
Y cup cooki ng oi l
Y cup f i nel y chopped oni on
2 tabl espoons sugar
1 tabl espoon Worcestershi re
sauce
1 1 teaspoons sal t
12 t easpoon dry mustard
Y teaspoon pepper
Y teaspoon chi l i powder
Y teaspoon dri ed t hyme, cr ushed
1 cl ove garl i c, mi nced
Several drops bottl ed hot
pepper sauce
Hot-Style Eye of Round
1 3-pound beef eye of round
roast
I nsta nt unseasoned meat
tenderi zer
1 cup hot-styl e catsup
12 cup water
2 tabl espoons Worcestershi re
sauce
1 cl ove garl i c, mi nced
12 teaspoon chi l i powder
Y teaspoon sal t
3l Jd ¯oasl w l ¤ ga¯ c oy ¤ so¯li¤ g l µ ol -¤ lo ¤ ¤oal a¤d
µJs¤ ¤ g c ovos ¤lo ¤oal as yoJ ¯ o¤ovo-¤ l o Va-o sJ¯o
ga¯ c c ovos a¯o ovo¤ y sµacod
¤ oow ¤ x o v ¤oga¯ , Wo¯cosl o¯s ¤ ¯o, sa l , oas ,
µoµµo¯ , a ¤ d ¤ol µoµµo¯ saJco · aco ¤oal ¤ µ asl c oag ,
sol ¤ s¤ a ow oa- ¤ gd s ¤ ·oJ ¯ ¤a¯ ¤adoovo¯¤oal , c oso
oag Va¯ ¤alo o lo S ¤oJ¯s o¯ ovo¯ ¤ g¤ l ¤ ¯ol¯ go¯alor,
l J¯ ¤ ¤ g ¯oasl occas o¤ a y
AooJl a¤ ¤oJ¯ oolo¯o coo- ¤ g soa- ¤ c -o¯y c ¤ µs ¤
o¤oJg¤ walo¯ l o covo¯ , d¯a ¤ c¤ µs .¯a ¤ ¤oal, ¯oso¯v ¤ g
¤a¯ ¤ado ·aloxcoss ¤o sl J ¯o l¯o¤ ¤oalw l ¤ µaµo¯ lowo -
¤g A¯¯a¤go medium-slow coa s a¯oJ¤d d¯ µ µa¤ Add
¤ c -o¯y c ¤ µs lo coa s · aco ¯ oasl ovo¯ d¯ µ µa¤ o¤ g ¯
'owo¯ ¤ood ´¯ ? S ¤ ¤ Jl os ¬¯J s ¤ occas o¤a y w l ¤
¤a¯ ¤ado a¤d add add l o¤a ¤ c -o¯y c ¤ µs ¹J¯ ¤ ¯oasl,
g ¯ ?0 ¤ ¤ Jlos ¤o¯o lo¯ ¤od J ¤, o¯ Js¤ ¤ g w l ¤ ¤a¯ -
¤ado 3oaso¤ l olaslo , ¯o¤ovo ga¯ c 3o¯vos o
· aco ¤oal ¤ µ asl c oag , sol ¤ dooµ oow Co¤o ¤o
¯o¤a ¤ ¤ g ¤ g ¯od o¤l s ·oJ ¯ ovo¯ ¤oal , c oso oag Va¯ ¤ alo
o lo S ¤oJ¯s o¯ ovo¯¤ g¤ l ¤ ¯ol¯ go¯alo¯ , l J¯¤ sovo¯a l ¤os
.¯a ¤ ¤oal , ¯oso¯vo ¤a¯ ¤ado ·al oxcoss ¤o sl J ¯o l¯o¤
¤oal w l ¤ µaµo¯ lowo ¤ g ¤ so¯l s µ l ¯od l ¤¯oJ g¤ co¤l o¯ ol
¯oasl Ad¡ Jsl ¤ o d ¤ g lo¯-s , losl oa a¤co ¤so¯l ¤oal l ¤o¯·
¤o¤olo¯ ¤oa¯ co¤l o¯ ol ¯oasl oJl ¤ol l oJc ¤ ¤ g ¤ola ¯od
· aco medium coa s a¯oJ ¤ d d¯ µ µa¤ Allac¤ sµ l , µos l o¤
d¯ µ µa¤ J ¤do¯ ¤oal ¹J¯ ¤ o¤ ¤olo¯ , owo¯ ¤ood o¯ covo¯
w l ¤ lo ' lo¤l ¬oasl ovo¯ medium coa s l ¤oall ¤o¯ ¤o¤o-
l o¯¯og sl o¯s ¹ 40¯lo¯¯a¯o ¸ ?lo ?' /º ¤ oJ ¯s) , ¹ o0¯lo¯ ¤od J ¤,
a ¤ d ¹ /0¯ lo¯ wo -do¤o ¬¯ Js¤ l¯oÇJo¤l y w l ¤ ¤a¯ ¤ado
dJ ¯ ¤ gl ¤o asl30¤ ¤ Jl osol¯oasl ¤ g 'ol sla¤d ¹ S ¤ ¤ Jlos
oolo¯o s c ¤ g l dos ¯od , ¤oal ¯o¤a ¤ ¤ g ¤a¯ ¤ado a¤d
µassw l ¤ ¤oal Va-os ¹ S lo ?0 so¯v ¤ gs
3µ¯ ¤ - o a s dos ol ¯oasl ovo¤ y w l ¤ lo¤do¯ zo¯ , J s ¤ g ' /º
loasµoo¤ µo¯ µoJ ¤ dol ¤oal ¹o o¤ sJ¯o µo¤ol¯al o¤, µ o¯co
a s dos dooµ yal ' /º- ¤ c ¤ ¤ lo¯va sw l ¤ o¤g-l ¤odl o¯- ¤
saJcoµa¤ co¤o ¤ o cals J µ, walo¯, Wo¯cosl o¯s ¤ ¯o, ga¯ c,
c ¤ µowdo¯ , a¤d sa l 3 ¤¤o¯ S ¤ ¤ Jl os
¤so¯l sµ l ¯ od l ¤¯oJ g¤ co¤l o¯ ol ¯ oasl Ad¡ Jsl ¤ o d ¤ g
lo¯-s , losl oa a¤co ¤so¯l ¤oal l ¤o¯ ¤o¤olo¯¤ oa¯ co¤l o¯ ol
¯oasl , ¤ol loJ c ¤ ¤ g ¤ola ¯od · aco medium-hot coa s
a¯oJ¤d d¯ µµa¤ Allac¤sµ l , µos l o¤d¯ µµa¤ J¤ do¯ ¤oal
'J¯¤ o¤ ¤olo¯, owo¯ ¤ood o¯ covo¯ w l¤ lo lo¤l ¬oasl ovo¯
medium-hot coa s l l ¤o¯ ¤o¤ol o¯ ¯og slo¯s ¹ 40¯ l o¯ ¯a¯o,
aooJl ¹ ' /º ¤oJ¯s ¬¯ Js¤ w l ¤ saJco dJ ¯ ¤ g asl 30 ¤ ¤ Jl os
¬oal saJco, µass w l ¤ ¤oal 3o¯vos S
16 beef
Prepare a wintertime cookout the easy way-on a covered grill. You'll find that Corned
Beef Barbecue Dinner needs little tending, and has a special taste that will satisfy appetites.
Corned Beef Barbecue Dinner
1 3-pound pi ece corned beef for
oven roasti ng
6 medi um baki ng potatoes
1 envel ope dry oni on soup mix
Y cup butter or margar i ne,
softened
V cup sugar
Y cup vi negar
3 tabl espoons prepared mustard
Dash sal t
cup dai ry sour cream
Y cup mi l k
2 tabl espoons prepared mustard
,¤w¯aµ a¤d ¯ ¤so co¯ ¤od oool A¯¯a¤ go medium coa s
a¯oJ¤dodgoolg ¯ · acooool o¤ ¤oavy·OJl ylo d¯ µµa¤
o¤ g ¯ C oso ¤ood g ¯ l o¯ 11h ¤oJ¯s 3c¯ Jo µolaloos oJl
do¤olµoo CJl oac¤ ¤ 3 o¯ 4 o¤gl ¤w sos cos 3ol as do3
l ao osµoo¤s soJµ ¯ x ¬ o¤d logol ¤o¯ ¯o¯a ¤ ¤ g soJµ ¯ x
a¤d oJllo¯ 3µ¯oad ¯ xlJ ¯o ovo¯µolalo s cos ¬oasso¯o o
µolaloos W¯aµoac¤ ¤ a sÇJa¯o ol ¤oavy·OJlylo · acoal
odgos olg¯ ´¯ ¤ ood dow¤ a o¤gw l ¤¯oal lo¯4Slo60
¯ ¤ Jlos ¯o¯o, l J ¯¤ µolaloos o¤co
Voa¤w¤ o ¤ saJcoµa¤ ¯ x sJga¯ v ¤ oga¯ 3 l ao o-
sµoo¤s ¯Jsl a¯d a¤d sa l ¬¯ ¤ g lo oo ¤ g sl ¯ l sJga¯
d ssovos ¬¯Js¤ ovo¯ ¯oal dJ ¯ ¤ g asl low ¯ ¤ Jlos ol
g¯ ¤ g JJsl ool o¯o so¯v ¤ g ¯ x soJ¯ c¯oa¯ ¯ - ¯oso¯vod
soJ µ ¯ x, a¤O?lao osµoo¤s¯Jsl a¯d ¬oall ¤ ¯oJg ¤ sl ¯¯ ¤g
occas o¤a y Do not boil.
¹¤w¯aµ µolaloos A¯¯a¤ go ¯oal a¤d µolaloos o¤ so¯v ¤ g
µ allo¯ 3o¯vo w l ¤ soJ¯ c¯oa¯ saJco Va-os 6 so¯v ¤ gs
Brazil ian Barbecued Beef
4- pound beef chuck pot roast,
cut 2 to 21 i nches th i ck
1 cup catsup
V cup vi negar
% cup cooki ng oi l
2 tabl espoons i nsta nt coffee
crystal s
1 teaspoon sal t
1 t easpoon chi l i powder
1 teaspoon cel ery seed
Y2 teaspoon pepper
Y teaspoon garl i c powder
3 or 4 dashes bottl ed hot
pepper sauce
Wined-and-Dined Beef Roast
1 cl ove garl i c, mi nced
3 tabl espoons cooki ng oi l
1 cup dry r ed wi ne
2 tabl espoons l emon j ui ce
1 teaspoon dr i ed basi l , cr ushed
1 teaspoon dr y mustard
1 3-pou nd beef chuck pot roast,
cut 1 Y i nches t hi ck
2 tabl espoons bottl ed steak
sauce
Jvoid Flare-Ups
witl a Dri Pan
A
17
Slash fat edges of meat, being careful not to cut into meat.
Place roast in shallow baking dish. In small bowl combine
catsup, vinegar, oil, coffee crystals, salt, chili powder,
celery seed, pepper, garlic powder, hot pepper sauce, and
1/2 cup water; pour over roast. Cover; refrigerate 6to 8 hours
or overnight, turning roast several times. Remove roast from
marinade, reserving marinade. Remove excess moisture
from roast with paper toweling. Grill roast over medium
coals for 20 to 25 minutes. Turn roast; grill 10 minutes.
Brush roast with marinade. Grill for ¹0 to 15 minutes more
for rare to medium rare, brushing occasionally with mari­
nade. Heat remaining marinade.
To serve, carve meat across the grain in thin slices. Pass
heated marinade. Makes 6 to 8 servings.
Cook garlic in oil; remove from heat. Add wine, lemon juice,
basil, dry mustard, and 112 teaspoon salt. Prick roast on both
sides with long-tined fork; place in plastic bag and set in
deep bowl. Pour in marinade; close bag. Marinate overnight
in refrigerator, turning roast in bag or pressing marinade
against roast occasionally. Drain meat, reserving marinade.
Remove excess moisture from roast with paper toweling.
Add steak sauce to reserved marinade. Grill over medium
coals 25 to 30 minutes on each side for medium doneness.
Brush with marinade. Serves 6 to 8.
When grilling large pieces of meat, use a drip pan to catch
meat juices. Make your own pan as follows (A) Tear off a
piece of 18-inch-wide heavy-duty foil twice the length of
your grill and fold it in half for a double thickness. Turn up
all edges of the foil 1112 inches. (B) Miter corners securely
and fold tips toward the inside for added strength. (C) Set
the drip pan under the meat to catch drippings, and arrange
the coals around the pan. Position the pan in place either
before or after you ignite the charcoal. Carefully empty the
drip pan after each use.
8
c
18 beef
Horseradish-Stuffed Rump Roast
Y cup prepared horseradi sh
2 cl oves garl i c, minced
1 5- pound bonel ess beef r ump
roast, rol l ed and ti ed
cl ove garl i c, hal ved
Wine-Basted Short Ribs
V cup dry red wine
1 teaspoon dri ed thyme, cr ushed
V2 t easpoon garl i c sal t
V2 teaspoon l emon pepper
2 pounds beef pl ate short ri bs,
cut in serving-si ze pi eces
Smoked Short Ribs
Hi ckory chi ps
4 pounds beef pl ate short ri bs,
cut i n servi ng- si ze pi eces
1 Q
J
/4- ounce can condensed
tomato soup
J
/4 cup dry r ed wine
Y cup finel y chopped oni on
2 tabl espoons cooking oi l
1 tabl espoon prepared mustard
2 teaspoons chi l i powder
1 teaspoon papri ka
1 teaspoon cel ery seed
�e Sure witl
a (  eat
3ermometer
Co¤o ¤ o¤o¯so¯ad sha¤d¯ ¤ cod ga¯ c ¹¤¯o ¯oas! ¯alo
a o¤g! ¤w so cJ! s g ¤! y oll- co¤! o¯ go ¤ g a ¤os! !o oJ! ¤o!
! ¤¯oJ g¤ o! ¤o¯ s do ¸.oavo co¤! o¯ a¯oa J ¤ cJ! lo¯ s µ ! !o go
! ¤¯oJg ¤ ) 3µ¯oad cJ! a¯oa w ! ¤ ¤o¯so¯ad s¤ ¯ x! J¯o ¬o¯o
¯oas!a¤ d! osocJ ¯o y ¤ so¯!s µ !¯od! ¤¯oJ g¤ co¤! o¯ ol ¯oas!
Ad¡ Js! ¤o d ¤ glo¯ls , !os! oa a¤co ¬J ooJ! s dool¯oas!w ! ¤
! ¤o add ! o¤a c ovo ol ga¯ c ¤ so¯! ¤oa! ! ¤o¯¯o¯o! o¯
· aco medium coa s o¤ oo! ¤ s dosold¯ µ µa¤ A!!ac¤s µ !
µos ! o¤ d¯ µµa¤ J ¤ do¯ ¯oa! 'J ¯ ¤ o¤ ¯o!o¯ owo¯¤oodo¯
covo¯w ! ¤ lo !o¤! ¬oas! ! ! ¤o¯ ¯o¤o! o¯¯og s! o¯s ¹ 40¯lo¯
¤od J ¤-¯a¯o aooJ! ¹ ' /º ¤oJ¯s 'o!s!a¤d ¹ S ¯ ¤ J! os oolo¯o
ca¯v ¤ g 3o¯vos ¹ 0
¤ a¯go.J! c¤ovo¤co¤o ¤ow ¤o ! ¤y¯o ga¯ csa ! o¯o¤
µoµµo¯ a¤d ' /º cJ µ wa! o¯ Add ¯ o µ ocos Covo¯ and
s ¤¯o¯ ¡ Js! ! !o¤do¯ ¹ ' í« !o ¹ ' /º ¤oJ¯s .¯a ¤ ¯oso¯v ng
ÇJ d · aco ¯ os ovo¯ sl ow coa s ´¯ ! do¤o ¹ S ! o ?0
¯ ¤ J!os, ! Jm ¤g ¯ os occas o¤a y a¤d o¯ Js ¤ ¤ g w ! ¤ w ¤ o
¯ x! J¯o Valos 4 so¯v ¤ gs
3oal ¤ clo¯y c ¤ µs ¤ o¤ oJ g¤ wa!o¯! ocovo¯aooJ! a¤ ¤oJ¯
oolo¯o cool ¤ g ! ¯o .¯a ¤ c ¤ µs ¤ covo¯od g ¯ µ aco
slow coa s o¤ oo! ¤ s dos ol d¯ µ µa¤ 3µ¯ ¤l o coa s w ! ¤
so¤oda¯µo¤od¤ clo¯yc¤ µs · aco¯ os oo¤os dodow¤,
o¤ g¯ .owo¯ g ¯ ¤ood ´¯ ¯ os ! do¤o aooJ! ¹ ' /º
¤oJ¯s add ¤ g ¯o¯o ¤ clo¯y c¤ µs ovo¯y ?0 ¯ ¤ J! os
Voa¤w¤ o ¤ saJcoµa¤ ¯ x ! o¯a!o soJµ w ¤ o on o¤
cool ¤g o ¯Js! a¯d c ¤ µowdo¯ µaµ¯ la co o¯y sood
a¤d ' í«!oasµoo¤ sa ! ¬oa!saJcoa!s dool g¯ ¬¯ Js¤¯ os
w ! ¤saJco ´¯ J ¤ covo¯od aooJ! ?0 ¯ ¤ J! os ¯o¯o o¯ Js¤
¯ os l¯oÇ Jo¤! yw ! ¤ saJco 3o¯vos 4 o¯ S
¹s ng a ¯oa! ! ¤o¯ ¯o¤o! o¯¤ o µs yoJ¯alo sJ¯oyoJ¯ ¯oas!s
a¯o coolod !¤o way yoJ wa¤! ! ¤o¯-!o µo¯l oc! o¤ ¤so¯!
! ¤o¯¯o¯o!o¯ ¤ co¤! o¯ ol ¯aw ¯oas! so ! µ ¯oac¤os ! ¤ clos!
µa¯! ol¯oa! a¤d doos ¤o! !oJc¤la! oo¤o o¯ ¤o!a sµ ! ¯od
W¤o¤ ! ¤o¯ ¯o¯o! o¯ ¯og s! o¯s ! ¤o do¤o¤oss yoJ lo ¸soo
c¤ a¯! s µago 6-9), µJs¤ ! ¤!o ¤oa! a !! o la¯! ¤o¯ l
! o¤µo¯a!J ¯o d¯oµs oo ow! ¤ odos ¯od!o¤µo¯a! J¯ o co¤! ¤ J o
cool ¤ g ! ! ¯ sos aga ¤
Enjoy the tang of horseradish and the savory fl avor of barbecued beef with Horseradish­
Stufed Rump Roast. To round out the meal , add your favorite cooked vegetables.
19
20 beef
Quick Garl ic Cubed Steaks
% cup butter or margar i ne
2 tabl espoons Worcestershi re
sauce
2 tabl espoons l emon j ui ce
1 teaspoon fi nel y s nipped
parsl ey
Y teaspoon cel ery sal t
1 cl ove garl i c, mi nced
6 beef cubed steaks
6 Vi enna or French bread sl i ces,
toasted
Beef and Bean Ragout
2 tabl espoons cooki ng oi l
2 pounds beef f or stew, cut
in Y- i nch pi eces
3Y cups water
3 medi um potatoes, peel ed a nd
cubed (3 cups)
2 cups chopped peel ed
tomatoes or 1 1 6- ou nce ca n
tomatoes, cut up
2 medi um onions, chopped
1 6-ou nce can tomato paste
1 medi um green pepper, chopped
% cup sni pped parsl ey
1 tabl espoon i nsta nt beef
boui l l on granul es
1 Y2 teaspoons sal t
1 teaspoon sugar
Y teaspoon dri ed basi l ,
crushed
Y teaspoon dri ed thyme,
cr ushed
% teaspoon pepper
1 bay l eaf
1 1 5Y- ou nce can red ki dney
beans, drained
3!4 cup dry red wine
% cup al l - purpose fl our
¯ saucoµa¯nol! ou!! o o naga ¯ o, s! ¯ Wocos!os¤ o
sauco lono¯ ¡ u co,s¤ µµodµasloy coloysall, a¯dgal c
3ush ou!! o n x!uo o¯ oo! ¤ s dos ol s!oa-s ·laco l ¤o
s!oa-s ¤ w o g ll oas-o! ´ ll ovo hot coals l o 1 !o ?
n ¯u!os `u ¤ oas-o!ovo a¤d g ll lo ¹!o ? n ¯ulosnoo
3oaso¯ s!oa-sw ! ¤ sal! a¤d µoµµo ·laco oac¤s!oa-a!oµ
a sl co ol !oas!od ooad 3µoo¯ ona ¯ ¯ g oul! o n x!uo
ovo s!oa-s 3ovos 6.
¬oal o l ¯ ¤oavy 4·Çua! .u!c¤ ovo¤ ovo hot coals oow¤
¤all! honoa!a!a! no ¯ ! ¤o ¤o! o l Add3 cups ol! ¤owa! o
µo!a!oos !ona!oos o¯ o¤s !ona!o µas!o g oo¯ µoµµo
µasloy, oool ooJ llo¤ g a¯ulos a¤dsoaso¯ ¯gs Covoa¯d
hoa!! ooo l ¯ g¸ w ll! a-oaooul 11/4 ¤ous) s! ¤goccas o¤-
ally Addcoals as¯ocossay 3o l ! llnoa!a¤dvogo!a olos
ao !o¯do aoou! ¹ hou noo s! ¯ g occas o¯ally 3! ¯
ooa¤s a ¯ d w ¯ o Covo a ¤ d ¤oa! ! o oo l ¯ g 3lo¤d ! ¤o
ona ¯ ¤ g 1h cuµ wa!o ¤!o! ¤ollou s! ¤!o ooa¤n xluo
Coo-, s! ¯ gco¯s!a ¤!ly ! lln x!J o !l c-o¯sa¯d ouo olos
¬onovo oayloal Va-os 6 sov ¯ gs
Smoked Beef and Cheese Sup
4 cups mi l k
1 1 03-ou nce can cream of
potato soup
4- ounce package sl i ced smoked
beef, snipped ( 1 cup)
cup shredded Muenster ch eese
% cup finel y chopped onion
2 tabl espoons s ni pped parsl ey
Y teaspoon caraway seed
¯ ¤oavy 3-Çua! saucoµa¤ g adually s! n l- ¤!o souµ
Add sno-od oool, chooso, o¯ o¯, µasloy a¤d caaway
sood Coo- a¯d s! ovo hot coals ! ll n x! Jo s ¤oa!od
!¤ ough aoou! 30 n ¯ J! os s! ¤ g ol!o¯ 3ovos 6 !o B.
Beef and Mushrom Kabobs
Y2 cup cooki ng oi l
Y
J cup soy sauce
% cup l emon j ui ce
2 tabl espoons prepared
mustard
2 tabl espoons Worcestershi re
sauce
1 cl ove garl i c, mi nced
1 teaspoon coarsel y cracked
pepper
1% pounds l ean beef round or
chuck, cut i n 1 - i nch pi eces
Boi l i ng water
1 2 to 1 6 mushroom caps
21
V x o soysaJco ono¯ [ J co nJs!a¯d Wo¯cos! o¯s¤ ¯o
ga¯ c µoµµo¯ a¯d 11/2 !oasµoo¯s sa ! Add oool µ ocos
Covo¯ a¯d ¯ol¯ go¯a!o ovo¯ ¯ g ¤! !U¯ ¯ noa! occas o¯ a y
·oU¯ oo ¯ g wa!o¯ ovo¯ nUs¤ ¯oons .o! s!a¯d a low n ¯ -
U!os, d¯a ¯ `¤ ¯oad noa! a¯d nUs¤ ¯oons o¯s-owo¯s ´¯
ovo¯ hot coa s ! noa! s dos ¯oO do¯o¯oss, a ow ¹ S
n ¯ J!oslo¯nod Jn-¯a¯o ! J ¯¯ ol!o¯ Va-os4 o¯Sso¯v ¯ gs
Steak and Shrimp Kabob Dinner
Y2 cup catsup
% cup water
% cup fi nel y chopped oni on
1 tabl espoon brown sugar
3 tabl espoons l emon j ui ce
2 tabl espoons cooki ng oi l
2 teaspoons prepared mustard
2 teaspoons Worcestershi re
sauce
Y2 teaspoon chi l i powder
1 pound beef si r l oi n steak, cut
i n 1 - i nch pi eces
Y2 pound fresh or frozen shr i mp,
shel l ed
2 zucchi ni , cut di agonal l y i n
1 - i nch pi eces
2 ears corn, cut i n 1 - i nch pi eces
2 smal l oni ons, cut i n wedges
1 green pepper or red sweet
pepper, cut i n squares
6 cherry tomatoes
Howto3rn
�arbecued
Steak
¯ sna saJcoµa¯ cono ¯ o ca!sUµ, wa! o¯ c¤oµµod o¯ o¯
a¯d o¯ow¯sJ ga¯ 3! ¯ ¯ ono¯ ¡ J co coo- ¯ g o µ¯ oµa¯od
nJs!a¯d Wo¯cos!o¯s¤ ¯o saUco a¯ d c¤ µowdo¯ 3 nno¯
J ¯covo¯od, 10 n ¯ J !os s! ¯¯ ¯ g o¯co o¯ !w co
´¯ s xs¤o¯!s-owo¯s ! ¤¯oads!oa- µ ocosa !o¯ ¯a!o y w ! ¤
s¤¯ nµ zUcc¤ ¯ co¯ ¯ o¯ o¯ wodgos, a¯dµoµµo¯ sÇUa¯os
´¯ -aooos ovo¯ medium-hot coa s !i noa! s dos ¯od
do¯o¯oss a ow ¹ S ! o ¹ / n ¯ J!os lo¯ noO Un-¯a¯o `J¯ ¯
-aooos ol!o¯ o¯ Js¤ ¯ g w ! ¤ saUco ´a¯¯ s¤ o¯d ol oac¤
s-owo¯ w ! ¤ a c¤o¯¯y !ona!o Va-os 3 o¯ 4 so¯v ¯ gs
cvo¯y ! no a d¯oµ olnoa!
¡ U co la s !o !s s zz ¯ g
o¯d o¯ ! ¤ o coa s yoJ'¯o
os ¯ g a !! o o ! ol ! ¤o
l avo¯ ! ¤a! na-os oa¯oo-
cJod s!oa- so do c oUs
`o µ¯ovo¯! ! ¤ sl avo¯ oss
oo sU¯o !o Uso !o¯gsw¤o¯
! J ¯ ¯ ¯ g ! ¤onoa! ´¯ l yoU
do¯! ¤avo !o¯gs ¯so¯! a
lo¯- ¯!o a s!¯iµ ol la! a¯d
l µ s!oa-wi!¤ a !U¯ ¯o¯
22 beef
Plan a barbecue menu around a variety of tasty kabobs such as Skewered Beef Bundles,
Vegetables on a Stick (see recipe, page 71 ), and Glazed Pork Kabobs (see recipe, page 37).
Beef-Yam Kabobs
4 medi um yams or sweet potatoes
or 1 8-ounce ca n syr up­
packed sweet potatoes
1 cup packed brown sugar
1 teaspoon cornstarch
Y2 cup ora nge j ui ce
1 cup chi l i sauce
1 tabl espoon prepared mu stard
1 pound beef si rl oi n steak, cut
Y i nch th i ck
1 orange, cut i nto 8 wedges
CUl oll woody µol o¤ ol los¤ yans o swool µolaloos ¤
saUcoµa¤ coo-los¤ yans o swool µolaloos covood ¤
o¤oUg ¤ oo ' ¤g sa lod walo lo covo l µolaloos ao
l o¤do ?S lo 30 n ¤ 0los .a ¤ , coo µolaloos ~oo a¤dcUl
¤lo ¹ · ¤c¤ µ ocos ¸ l Us ¤ g ca¤¤odswool µolaloos d a ¤,
cUl swool µolaloos ¤lo ¹ - ¤c¤ µ ocos )
Voa¤w¤ o µoµao saUco ¤ sna saUcoµa¤sl logol ¤-
o oow¤ sUga a¤d co ¤sla¯c¤ , sl ¤ oa¤go [ U co c¤
saUco a¤dnUslad Coo- sl ¤gco¤sla¤l y l l ¤ c-o¤od
a¤d oUo o y 3 nno U¤covo¯od S n ¤Ulos, sl ¤go¤coo
lw co 3µ ¤ - o sloa- w l ¤ sa l a¤d µoµµo cUl sloa- ¤lo
¹ - ¤c¤ µ ocos ´¤ loU s-owos a lo¤alo y l ¤ oad sloa-
µ ocos yano swool µolalo µ ocos a¤d oa¤gowodgos
´ ovomedium coa sl noal sdos oddo¤o¤oss a ow
¹ ? lo ¹ 4 n ¤Uloslonod Un·ao 'U¤ -aooosoccas o¤a y
a ¤ d oUs¤ loÇUo¤l yw lh sono o l l ¤osaUco, µass ona ¤ -
¤ g saUco Va-os4 sov ¤gs
Skewered Beef Bundles
1 cup soy sauce
2 tabl espoons sugar
% teaspoon ground gi nger
1 pound beef round ti p steak,
cut 1 i nch t hi ck
Y pound fresh whol e green beans
4 l arge carrots, cut i nto
3- i nch- l ong sti cks
2 tabl espoons butter or
margari ne, mel ted
23
' ¯ nod un oow cono ¯ osoysauco, suga¯ , a¯dg ¯ go¯ Cul
sloa- ¯lo l ¤ ¯ sl ¯ µs Covo¯ , na¯ ¯ alo noal ¯ soy n xlu¯o
lo¯ ? lo 3 ¤ou¯s al ¯oon lonµo¯alu¯o, sl ¯¯ ¯ g occas o¯a y
Voa¯w¤ o, coo- ooa¯s a¯ d ca¯¯ols soµa¯alo y ¯ oo ¯ g
sa lod walo¯ l oa¯o y lo¯do¯ , d¯a ¯ wo a¯d coo W¯aµ
¤a l l ¤o noal sl¯ µs a¯ou¯ d ou¯ d os ol lou¯ ooa¯s, ¯oµoal
w l¤ ¯ona ¯ ¯ g noal a¯d ca¯¯olsl c-s 3ocu¯o w l¤ woodo¯
µ c-s '¤ ¯oad ou¯ d os addo¯ las¤ o¯o¯ lwo µa¯a o s-ow-
o¯s ¸soo µ¤olo al oll) ¬¯us¤ w l ¤ no lod oull o¯ ´¯ ovo¯
medium coa s aooul 4 n ¯ulos 'u¯¤ a¯d g¯ lo¯ 3 lo 4
n ¯ulosno¯o ¬¯us¤ w l ¤no lod oullo¯ o¯co o¯ lw cono¯o
du¯ ¯ gcoo- ¯ g 3o¯vos 4 o¯ S
Skewered Cherry Tomato Meatballs
1 beaten egg
3/4 cup soft bread cr umbs
( 1 sl i ce)
% cup mi l k
Y cup fi nel y chopped onion
% teaspoon sal t
Y teaspoon dri ed oregano,
crushed
V teaspoon pepper
1 pound ground beef
15 cherry tomatoes
2 di l l pi ckl es, cut i nto
V2- i nch chu nks
Bottl ed steak sauce
Hawaiian Kabobs
Y cup soy sauce
% cup cooki ng oi l
1 tabl espoon dark corn
syrup
2 cl oves garl i c, mi nced
1 teaspoon dry mustard
1 teaspoon ground gi nger
2V2 pounds beef si rl oi n steak, cut
i n 1 %- i nch pi eces
3 green peppers, cut i n
1 - i nch squares
5 smal l fi rm tomatoes,
quartered
' ¯ oow cono ¯ o og g , o¯oad c¯unos n - o¯ o¯, sa l
o¯oga¯o, a¯d µoµµo¯ Add g ¯ou¯d oool , n xwo 3¤aµo3
lao osµoo¯soll ¤onoaln xlu¯o a¯ou¯ d oac¤c¤o¯¯ylonalo
lo lo¯n noal oa s ´¯ l vo a¯ go s-owo¯s l ¤ ¯oad noal oa s
a¯d d µ c- oc¤u¯ -s ´¯ ovo¯ medium coa sl o¯ ¹ S l o?0
n ¯ulos, lu¯¯ ¯ g 3 o¯ 4 l nos lo coo- ovo¯ y o¯us¤ noal-
oa soccas o¯a y w l ¤ sloa-sauco Va-os S so¯v ¯ gs
' ¯ a¯go oow cono ¯ osoysauco, o , co¯¯sy¯uµ, ga¯ c, d¯y
nusla¯d , a¯d g ¯go¯ Add noal , covo¯ a¯d ¯ol¯ go¯alo
sovo¯a ¤ou¯so¯ovo¯ ¯ g¤ l .¯a ¯ noal, ¯oso¯v ¯ gna¯ ¯ ado
A lo¯ ¯ alonoal, g¯oo¯ µoµµo¯ , a¯dlonalo o¯ s-owo¯s ´¯
ovo¯ medium-hot coa s l dos ¯od do¯o¯oss, a ow aooul
¹ S n ¯ulos lo¯ ¯a¯o ¬aslo l ¤o -aooos occas o¯a y w l ¤
¯oso¯vod na¯ ¯ado Va-os S so¯v ¯ gs
Burgers and Sandwiches
Burgers O'Brien
1 2-ounce package frozen
l oose-pack hash brown
potatoes (3 cups)
% cup chopped oni on
% cup chopped gr een pepper
2 t abl espoons mel ted butter
1 beaten egg
2 tabl espoons chopped pi mi ento
1 Y teaspoons sal t
% teaspoon pepper
1 Y pounds ground beef
8 hamburger bu ns, spl i t,
toasted, and buttered
Beef and Carrot Burgers
1 beaten egg
2 tabl espoons mi l k
% cup wheat germ
Y cup grated carrot
% cup fi nel y chopped oni on
3 teaspoon sal t
% teaspoon dri ed marj oram,
crushed
Ya teaspoon pepper
1 pound ground beef
4 sl i ces Monterey Jack cheese
4 whol e wheat hamburger buns,
spl it, toasted, a nd buttered
4 l ett uce l eaves
4 tomato sl i ces
Burgers Extravaganza
beaten egg
% cup water
% cup fi ne dry bread crumbs
% teaspoon dri ed orega no,
crushed
% teaspoon fennel seed
% teaspoon garl i c sal t
% teaspoon oni on sal t
Dash pepper
1 Y pounds ground beef
Y2 pound bul k pork sausage
8 sl i ces Ameri can cheese
8 oni on sl i ces
8 hamburger buns, spl it,
toasted, and buttered
C¤oµµola!ooss g¤ l y , sµ ¯ - ow ! ¤sa ! ' ¯s- olcono ¯o
µo!a!oos o¯ o¯, g oo¯ µoµµo, a¯d ou!!o Covoa¯dcoo-
! µolaloosao !o¯do s! ¯ g occas o¯a y Cono ¯oogg
µ n o¯! o 11h !oasµoo¯s sa l a¯d µoµµo , s! ¯ µolalo
n x!Uro Add gou¯d oool, ¤ix wo 3haµo noa! n x!uo
¯!o 8 µal l os aoou! ' /º ¯c¤ ! ¤ c- ´ l ovo medium-hot
coa s lo S n ¯u!os `u ¯ a¯d g ¯ 3 !o 4 n ¯u!os noo
3ovo µa!! os o¯ !oas!od ou¯s, µ aco goo¯ µoµµo ¯ g
a!oµ ougo l dos od 3ovos8.
Cono ¯ o ogg n - a¯d w¤oa! gon, s! ¯ caol o¯io¯,
sa ! najoan, a¯d µoµµo Add gou¯d oool n x wo
3¤aµo ¯!olou µa!! os ´ ovo medium-hot coa slo S ! o
6 n ¯ulos, !U ¯ a¯d g 4 !o S n ¯ulos noo .u ¯ g as!
n ¯U!o olcoo- ¯ g ! no, µ aco a s co ol c¤ooso aloµ oac¤
µa!! y 3ovo µal! os o¯ !oas!od ou¯s w l ¤ o!!Uco a¯d
!ona¦o Va-os 4 sov ¯ gs
' ¯ oow cono ¯ o ogg walo ooad cunos ooga¯o,
lo¯ ¯ o gal csa l o¯ o¯sa !, a¯d µoµµo Addg ou¯ d oool
a¯d saUsago, n x wo 'on ¯!o8 µa!! os ' íº ¯c¤ ! ¤ c-
´ l! ou¯gosovomedium coa sl o 6 ! o/n ¯ulos `u ¯a¯d
coo-6 ! o/ n ¯u!osnoo `oµoac¤ µa!!ywi! ¤achoosoa¯O
o¯ o¯s co , sovo o¯ !oaslod ou¯s Va-os8 sov ¯gs
25
Hash brown potatoes, onion, and green pepper qualify Burgers O'Brien as a grilled
burger to appreciate. These tasty burgers will rank high on your family's list of all-time favorites.
26 burgers
Bacon Burger Squares
8 sl i ces bacon
2 pou nds ground beef
2 tabl espoons l emon j ui ce
1 tabl espoon Worcestershi re
sauce
Sal t
Pepper
8 hamburger buns, spl i t and
toasted
Chili Burger Patties
2¥ pounds ground beef
3 cup chi l i sauce
4 teaspoons prepared mustard
4 teaspoons prepared horseradi sh
4 teaspoons Worcestersh i re sauce
1 tabl espoon chopped oni on
2 teaspoons sal t
Dash pepper
12 hamburger buns, spl i t
a nd toasted
Basic Grilled Burgers
1 pound ground beef
V teaspoon sal t
Dash pepper
Barbecued Beef Burgers
1 beaten egg
2 tabl espoons mi l k
2 tabl espoons catsup
% cup fi nel y cr ushed sal t i ne
crackers ( 7 crackers)
V2 teaspoon sal t
1 pound ground beef
4 thi n sl i ces oni on
4 sl i ces sharp Ameri can cheese
% cup chopped oni on
% cup butter or margar i ne
% cup catsup
2 tabl espoons brown sugar
V2 teaspoon prepared horseradi sh
V2 teaspoon sal t
Coo- oaco¯ ! a ¤os! do¯o ou! ¯ o!c¯ sµ Cu! oaco¯ s! ¯ µs
¯ ¤a l c¯ossw so ~a! g¯ou¯d oool !oa ¹ ? x o- ¯ c ¤ ¯oc!a¯ g o,
cu! ¯!o 8 sÇua¯os Co¤o ¯ o o¤o¯ ¡ u co a¯ d Wo¯cos!o¯-
s ¤ ¯o, o¯us¤ ovo¯ ! ¤o oool µal! os 3µ¯ ¯ - o w ! ¤ sa ! a¯d
µoµµo¯ A¯¯a¯gosÇua¯os ¯ g ¯oasodw ¯og ¯ oas-ol ~ aco
? ¤a l·s cos ol oaco¯ c¯ ssc¯ossod a!oµ oac¤ ou¯go¯ !o
lo¯¤ a¯ "X". C oso oas-ol ´¯ ou¯go¯s ovo¯ medium-hot
coa' s !u¯ ¯ ¯ g ol!o¯ ! dos ¯od do¯o¯oss aoou! ?0 ¤ ¯ -
u!os 3o¯vo o¯ ¤a¤ou¯go¯ ou¯ s 3o¯vos8.
¯ ¤ x ¯ g oow ! ¤o¯oug ¤ y co¤o ¯ o g¯ou¯d oool c¤
sauco µ¯oµa¯od ¤us!a¯d ¤o¯so¯ad s¤ Wo¯cos!os ¤ ¯o
sauco c¤oµµodo¯ o¯ sa ! a¯dµoµµo¯ , ¤ xwo 'o¯¤ ¯!o
¹ ? µa!! os ´¯ ovo¯ medium-hot coa s lo¯ S ¤ ¯ulos. 'u¯ ¯
µa!! os a¯d g¯ ! dos ¯od do¯o¯oss aoou! 3 ¤ ¯u! os
o¯go¯ 3o¯vo g¯ od µa!! oso¯ ¤a¤ou¯go¯ ou¯ s 3o¯vos ¹ ?
V x g¯ou¯d oool sa ! a¯ d µoµµo¯ 'o¯¤ ¯!o lou¯ 4- ¯c¤
µa!l os ´¯ ovo¯ medium-hot coa s lo¯ S !o o ¤ ¯u!os , !u¯ ¯
a¯d g¯ 4 !o S ¤ ¯u¦os ¤o¯ o 3o¯vos 4
For Variations: Add a¯y ol ! ¤o lo ow ¯ g ! o oas c ¤oa!
¤ x!u¯o , ? !ao osµoo¯s c¤oµµod g¯oo¯ o¯ o¯ w ! ¤ !oµs, ?
!ao' osµoo¯s d¯a ¯od swoo! µ c- o ¯o s ¤ , ? !ao ' osµoo¯s
c¤oµµod µ ¤ o¯!o-s!ullod o vos , ¹ !ao osµoo¯ µ¯oµa¯od
¤o¯so¯ad s¤ , o¯ 1/4 ! oasµoo¯ ¯ s! a¯! ¤ ¯cod ga¯ c
Co¤o ¯o ogg ¤ - a¯ d ? !ao osµoo¯s ca!suµ, s! ¯ ¯
c¯ac-o¯ c¯u¤os a¯d 112 ! oasµoo¯ sa l Add g¯ou¯d oool ,
¤ x wo 'o¯¤ ¯!o lou¯ µal! os, µ aco oac¤ o¯ a ¹ ?- ¯c¤
sÇua¯o ol ¤oavy-du!ylo 'oµoac¤µa!!y w ! ¤ ¹ s coo¯ o¯
a¯ d ¹ s co c¤ooso
Coo- c¤oµµod o¯ o¯ ¯ ou!! o¯ ! !o¯do¯ ou! ¯ o! o¯ow¯
Add 1/4 cuµ ca!suµ o¯ow¯ suga¯ ¤o¯so¯ad s ¤ a¯d 1/2
! oasµoo¯ sa ! , s ¤¤o¯ u¯covo¯od S ¤ ¯u!os 3µoo¯ ovo¯
ou¯go¯ s W¯aµlo ooso' ya¯ou¯d¤oa! soa ¯ godgoswo '
Coo-! ¤o ou¯ d os ovo¯medium coa s o¯ o¯ s do dow¯ lo¯
¹ S ¤ ¯u!os 'u¯ ¯ ou¯go¯s ovo¯ , g ¯ ! dos ¯od do¯o¯oss
aoou! ¹ 0 ¤ ¯u!os ¤o¯o Va-os 4 so¯v ¯ gs
Vegetable Burgers
2 sl i ght l y beaten eggs
3f4 cup soft bread cr umbs
Y cup fi nel y chopped oni on
Y cup catsup
1 Y pounds ground beef
1 6- ounce can chopped
mushrooms, drai ned
6 sl i ces Ameri can cheese
6 hamburger buns
6 sl i ces oni on
6 sl i ces tomato
Cheese-Stuffed Patties
1 pound ground beef
Y teaspoon sal t
Dash pepper
Ameri can cheese, shredded
Chopped oni on
Bottl ed barbecue sauce
Burrito Burgers
cup retri ed beans
(Y of 1 5- ounce can)
1 4- ounce can mi l d green chi l i
peppers, drai ned, seeded,
a nd chopped
Y cup chopped oni on
1 Y2 pounds ground beef
4 sl i ces sharp Ameri can cheese
8 fl our tort i l l as
1 cup chopped l ett uce
1 medi um t omat o, chopped
GJ on't Do
without a Wire
frill Bas�t
27
¯ oow cono ¯ ooggs, c¯Jnos, o¯ o¤, calsJ µ, ¹ loasµoo¯
sa l , a¯d das¤ µoµµo¯ Add oool , n x wo 'o¯n ¯lo ¹ ?
µall os 'oµ half ol l ¤o µall osw l ¤nJs¤ ¯oonslo w l ¤ ¯
-
/+
¯c¤ ol odgo 'oµ w l ¤ ¯ona ¯ ¤ g µall os, soa ¯ g odgos
´¯ ovo¯ medium coa sl o¯ S lo o n ¤ Jlos 'J¯ ¯a¯dg¯ l
dos ¯od do¯o¯oss, S lo o n ¯ Jlos no¯o 'oµ w l ¤ c¤ooso,
¤oal [ Jsl l no lod 3µ l a¯ dloasl ¤ anoJ¯go¯ oJ ¯s 3o¯vo
oJ ¯go¯s o¯ oJ ¯s w l ¤ o¤ o¯ a¯d lonalo s cos Va-os o
so¯v ¯ gs
V x g ¯oJ ¯ d oool , sa l , a¯d µoµµo¯ ¬olwoo¯ s¤ools ol
waxod µaµo¯ , ¯o oJl µall os ' /+ ¯c¤ l ¤ c- Co¯l o¯ ¤ a l ol
µall os w l ¤ sna anoJ ¯l olc¤ooso, o¯ o¯, a¯d oa¯ oocJo
saJco 'oµ w l ¤ ¯ona ¯ ¯ g noal µall os, µ¯oss a¯oJ¯d
odgosl osoa ´¯ ovo¯ medium-hot coa saooJl /n ¯ Jlos
'J¯ ¯ noal , g ¯ o lo / n ¯ Jlosno¯o Va-os 3 oJ ¯go¯s
Cono ¤ o ooa¯s, 2 tablespoons oll ¤oc¤ µoµµo¯s, o¯ o¯ ,
a¯d
-
/+ loasµoo¯ sa l Add oool , n xwo 'o¯n ¯lo o g¤l
S· ¯c¤ µal l os CJl c¤ooso s cos ¯ ¤ a l , µ aco ' /c¤ooso
s co o¯ oac¤ oool µally 'o d lo soa c¤ooso ¯s do,
lo¯n ¯ g son c ¯c o ´¯ ovo¯ medium coa s lo¯ S l o o
n ¯ J los, l J¯ ¯a¯d g ¯ 4 loSn ¯ Jlosno¯o ¬oal l ¤ol o¯l as
o¯ g ¯ 3o¯vo oJ ¯go¯s ¯ ¤ol l o¯l as Add l ¤o oll Jco,
c¤oµµod lonalo, a¯d ¯ona ¯ ¯ g c¤ µoµµo¯s as dos ¯od
Va-os8 so¯v ¯ gs
W ¯o g ¯ oas-ols a¯o ¯ ·
d sµo¯sao o w¤ o¯ yoJ
g ¯ l oods l ¤al ¯ood l¯o·
Ç Jo¯l l J¯¯ ¯ g o¯ a¯o d ll -
cJ l lo l J¯ ¯, s0c¤ asoJ¯g-
o¯s, l ¯a¤ -l J¯l o¯s, o lo·s zo
¯ o aµµol zo¯s, c¤oµs, o¯
s¤¯ nµ A ¤ ¯godg¯ oas-
-ol s l¤o oosl oJy, s ¯co
yoJ ca¯ ad[ Jsl l lo ¤o d
sna l s¤ , l ¤ c- o J ¯go¯s,
l ¤ ¯ sloa-s, o¯ c¤ c-o¯
¤ a vos, ÇJa¯l o¯s, o¯ cJl· Jµ
µ ocos
28 burgers
People with hearty appetites wi l l appreciate a generous wedge of Giant Stuffed Grillburger.
Layered between the ground beef is a tasty herb-seasoned stuffing mix and mushroom fi l ling.
Mini Pineappl e Meat Loaves
1 1 51- ounce can cr ushed
pineappl e (j uice pack)
2 beaten eggs
1 Y2 cups soft br ead crumbs
( 2 sl ices)
2 tabl espoons fi nel y chopped
onion
2 t abl espoons chopped gr een
pepper
Y t easpoon sal t
Ya t easpoon pepper
1 Y pounds ground beef
1 t abl espoon cornstarch
2 teaspoons prepared mustard
1 cup catsup
2 tabl espoons soy sauce
4 drops bottl ed hot pepper sauce
.a ¯ cUs¤od µ ¯oaµµ o osovo [ U co Addwa! o ! o[ u co
l ¯ocossay ! ona-o ¹ cUµ so! as dol o Uso ¯ sauco ' ¯
oow cono ¯ o oggs, o oad cUnos µ ¯oaµµ o o¯ o¯
goo¯ µoµµo sa ! a¯d µoµµo Add oool n x wo 'on
¯ !o l vo 4× ?· ¯c¤ oavos · aco noa! oavos ¯ w o g
oas-o! O ovo medium-hot coa s lo ?0 !o ? S n ¯u!os
`u ¯ a¯d g ! do¯o aoou! ?0 n ¯u!os noo
Voa¯w¤ o, ¯ sna saucoµa¯ o o¯d!ogo! ¤o co¯s!ac¤
a¯d nUs!ad 3! ¯ osovod µ ¯ oaµµ o [ u co casuµ soy
saUco a¯d ¤o! µoµµo sauco Coo-ovomedium-hot coa s
s! ¯ gco¯s!a¯! y ! ! ¤ c-o¤od a¯d ouo o y ·ass w ! ¤ ! ¤o
noa! oavos Va-os S sov ¯ gs
Giant Stuffed Gril l burger
1 beaten egg
1% cups herb-seasoned
stuffi ng mi x, crushed
1 4- ounce can chopped
mushrooms, drai ned
V cup beef broth
% cup sl i ced green oni on
wi th tops
% cup sni pped parsl ey
2 tabl espoons butter or
margari ne, mel ted
1 teaspoon l emon j u i ce
2 pounds ground beef
1 teaspoon sal t
Chil i Meat Loaf
2 sl i ghtl y beaten eggs
1 8- ounce ca n tomatoes, cut up
1 8- ounce ca n red ki dney bea ns,
drai ned
1 cup crushed corn ch i ps
% cup fi nel y chopped green oni on
wi th tops
2 tabl espoons sni pped parsl ey
1 Y teaspoons sal t
1 teaspoon chi l i powder
2 pounds l ean ground beef
1 1 0-ounce ca n mi l d ench i l ada
sauce
V2 cup shredded sharp Ameri ca n
cheese (2 ounces)
Stuffed Steak Sandwiches
2 1 -pound beef fl an k steaks
I nstant unseasoned meat
tenderi zer
2 tabl espoons prepared
horseradi sh
V
J
cup chopped oni on
V cup chopped cel ery
2 tabl espoons butter or
margari ne, mel ted
V2 teaspoon seasoned sal t
1 cup dai ry sour cream
12 sl i ces French bread, toasted
and buttered
29
V x ! ogo! ¤o ! ¤ o ogg s!Jll ¯ g n x da ¯od nJs¤ oons
oool oo! ¤ goo¯ o¯ o¯ ¡asloy oJ!! o o naga ¯ o a¯d
lono¯ j J co so! as do Cono ¯ o ¤oa! a¯d sal! d v do
n x!J o ¯ ¤all ´¯s¤oo!s ol waxod µaµo µa! oac¤ ¤all!o
a¯ S- ¯c¤ c clo 3µoo¯ s!Jll ¯ g ovo o¯oc clo ol noa! !o
w ! ¤ ¯ ¹ ¯c¤ ol odgo `oµw ! ¤soco¯ dc clo olnoa! , µool
oll! oµ s¤oo! ol µaµo a¯d soal odgos olnoa!
¯vo!noa! µa!!y o¯!owoll-g oasodw o g l oas-o! µool
oll ona ¯ ¯ g µaµo ´ ll ovo medium coals lo ¹ J !o ¹ ?
n ¯ J!os `J ¯ a¯d g ll ! ll dos od do¯o¯oss ¹ J !o ¹ ?
n ¯ J!os noo CJ! ! ¤o oJ go ¯ !o wodgos sovo w ! ¤
wanod ca!sJµ ldos od Va-os S sov ¯ gs
Cono ¯ o og gs J ¯ da ¯od !ona!oos, ooa¯s co¯ c¤ µs
goo¯ o¯ o¯ µasloy sal! a¯d c¤ l µowdo nas¤ ooa¯s
sl g ¤!ly Add goJ ¯ d oool, n x woll 3¤aµo ¯!o !wo
/ × 3 × ?· ¯c¤ loavos `oa oll !wo ¹ S· ¯c¤ lo¯g! ¤s ol ¹ S·
¯c¤-w do¤oavy·d J! ylo l ·laco loavos o¯ lo lµ ocos waµ
lo l aoJ¯ d oac¤ loal a¯d soalsocJ oly ´ ll ovo medium
coals 3J n ¯ J!os `J ¯ a¯d g ll ?Jn ¯ J!oslo¯go
Voa¯w¤ lo ¯ saJcoµa¯ ¤oa!o¯c¤ ladasaJco ´µo¯lo l
a¯d lold dow¯ !o na-o ¨ µa¯ ` Co¯! ¯ Jo coo- ¯ g noa! ! ll
do¯o aooJ! ¹ J n ¯ J !os noo o Js¤ ¯ g loÇJo¯!ly w ! ¤
o¯c¤ lada saJco ·ass ona ¯ ¯ g saJcoa¯dc¤ooso !o !oµ
oac¤ sov ¯ g Va-os S sov ¯ gs
3coo s!oa-s d ago¯ally o¯ oo! ¤ s dos Jso !o¯do zo
accod ¯ g ! o d oc! o¯s 3µoad o¯o s do ol s!oa-s w ! ¤
¤osoad s¤ Cono ¯ o o¯ o¯ coloy oJ !! o a¯dsoaso¯od
sal! , sµoad o¯ s!oa-s ¬oll J µaslo j olly oll 'as! o¯ w ! ¤
s-owos a¯d ! ow ! ¤s! ¯ g ¯so!sµ ! od ! ¤oJg ¤ co¯! o ol
noa! olls Ad[ Js! ¤old ¯ g lo-s, ! os! oala¯co ·laco medi­
um coals o¯ oo! ¤ s dos ol d µ µa¯ A!!ac¤ sµ ! , µos ! o¯
d µ µa¯ J¯do noa! `J ¯ o¯ no!o ´ ll ovo medium
coals ! ll do¯o aooJ! 4S n ¯ J!os .o! s!a¯d a lown ¯ J! os,
onovo s! ¯ gs a¯d s-owos
¯ snall saJcoµa¯ ¤oa! soJ coanovol ow¤oa! do not
boil. CaolJllycavonoa! olls ¯!o! ¤ ¯ sl cosa¯dµ acoo¯
ooad 3µoo¯ wan soJ coan a!oµ noa! 3ovos 6.
30 sandwiches
Pizza-Frank Sandwiches
1 beaten egg
Y cup mi l k
3/4 cup soft bread crumbs
Y cup grated Parmesan cheese
2 tabl espoons sni pped parsl ey
Y teaspoon garl i c sal t
Dash pepper
Y pound bul k pi zza sausage
Y pound ground beef
6 frankf urters
1 8- ounce ca n pi zza sauce
2 t abl espoons chopped oni on
2 t abl espoons sl i ced pi mi ento-
stuffed green ol i ves
6 frankfurter bu ns, spl i t a nd
toasted
V cup shredded mozzarel l a
cheese
Spiced Ham Patties
1 sl i ghtl y beaten egg
Y cup mi l k
1Y cups soft bread crumbs
( 2 sl i ces bread)
tabl espoon fi nel y chopped
green oni on wi th tops
Dash pepper
1 pound gr ound cooked ham
(3 cups)
V cup packed brown sugar
Y cup honey
1 teaspoon dry mustard
Y cup reserved spi ced appl e
syrup
4 spi ced appl e ri ngs
Corned Beef-Turkey Heroes
8 Kai ser rol l s or hamburger
bu ns, spl i t
Tartar sauce
Russi an, I t al i an, or bl ue
cheese sal ad dressi ng
2 3- or 4- ounce packages thi nl y
sl i ced smoked corned beef
8 thi n oni on sl i ces
4 sl i ces Swi ss cheese,
cut i n hal f
2 3- or 4-ounce packages thi nl y
sl i ced smoked turkey
Co¤o ¯ o ogg a¯d n -, sl ¯ ¯ c¯Unos ·a¯nosa¯ c¤ooso
µa¯s oy ga¯ c sa l a¯d µoµµo¯ Add saUsago a¯d oool
¤ x l ¤o¯oUg ¤ y . v do ¯lo o oÇUa µo¯l o¯s 3¤aµo ¤oal
a¯ou¯d l¯a¯ -lU¯l o¯s oav ¯ g o¯ds oµo¯ ¯o oac¤ oolwoo¯
waxod µaµo¯ lo ¤a-o u¯ lo¯n l ¤ c-¯oss C¤
¯ saUcoµa¯ cono ¯ o µ zza sauco c¤oµµod o¯ o¯ a¯d
g¯oo¯ o vos 3 n¤o¯ u¯covo¯od S n ¯ulos, sl ¯ occas o¯-
a y O¯ ' l¯a¯ -lU¯lo¯s ovo¯ medium coa s l ¤oal s sol
aooUl S n ¯Ulos 'U¯ ¯ a¯d g ¯ l ¤oal s do¯o aoo0l ¹ 0
¤ ¯Ulos ¤o¯o ¬¯Us ¤ w l ¤ µ zza saUco ¤ xlU¯o dU¯ ¯ g l ¤o
asl S ¤ ¯ulos 3o¯vo o¯ loaslod oU¯ s 3µoo¯ ¯ona ¯ ¯ g
µ zza sauco aloµ sa¯dw c¤os a ¯ d sµ¯ ¯ - ' ow l ¤ s ¤ ¯oddod
¤ozza¯o ac¤ooso Va-os o so¯v ¯ gs
Cono ¯ ol ¤ oogg a¯dn -, sl ¯ ¯ o¯oadc¯0 ¤os, o¯ o¯ a¯ d
µoµµo¯ Add ¤an, n x wo 3¤aµo ¤ xlu¯o ¯lolou¯4- ¯c¤
µall os ¯ saucoµa¯ cono ¯ o o¯ow¯ sUga¯ , ¤o¯oy d¯y
¤usla¯d a¯d l ¤o sµ cod aµp o sy¯Uµ, ¤oal l ¤¯oUg ¤ ´¯
µall os ovo¯ medium-hot coa s lo| S n ¯ulos 'u¯ ¯, o ¯Us ¤
w l ¤ g azo · aco a¯aµµ o¯ ¯ galoµoac¤ µally o¯Us¤ w l ¤
g azo ´¯ ¤a¤ µall osl do¯o S lo o ¤ ¯ulosno¯o ·ass
¯o¤a ¯ ¯ g g azo w l ¤ µall os 3o¯vos 4
' g¤l ysµ¯oadc0l s0 ¯lacosolºa so¯¯o so¯ ou¯ s w l ¤l a¯la¯
saUco a¯d sa ad d¯oss ¤ g 'ayo¯s cos ol l ¤oco¯ ¯od oool ,
o¯ o¯ 3w ss c¤ooso a¯d lU¯-oy o¯ ¯o' s ¬oµ' aco l ops ol
¯o s, µ aco oac¤ sa¯dw c¤ o¯ a¯ ¹ S x ¹ ?- ¯c¤ ¯ocla¯ g ool
¤oavy-dUly lo W¯aµ lo a¯oU¯d sa¯dw c¤os soa ¯ g
odgos wo O¯ ovo¯ medium coa s l ' ¤oalod l ¤ ¯oUg ¤ ,
aooul ? S n ¯Ul os lu¯ ¯ ¯ g sovo¯a' l ¤os 3o¯vos S
Bratwursts in Beer
1 1 2- ounce ca n beer (1 Y2 cups)
2 tabl espoons brown sugar
2 tabl espoons soy sauce
1 tabl espoon prepared mustard
1 teaspoon chi l i powder
2 cl oves garl i c, mi nced
Several drops hot pepper sauce
6 bratwursts
6 i ndi vi dual French rol l s
Zesty Sauerkraut Rel i sh
( see reci pe, page 66)
Oriental Pork Wrap-Ups
3 tabl espoons chopped green
oni on wi th tops
4 teaspoons soy sauce
Vs teaspoon gar l i c powder
1 pound ground pork
Sweet-Sour Sauce
8 l eaf l ettuce l eaves or
l ettuce cups
Parsl ey Ri ce
31
Co¤o ¤o ooo¯ , o¯ow¤ sJga¯ , soy saJco ¤J sla¯d c ¤
µowdo¯ , ga¯ c, a¤d ¤ol µoµµo¯ saJco ~ aco o¯als ¤
s¤a ow oa- ¤ gd s ¤ , µoJ¯ ¤a¯ ¤adoovo¯ Covo¯, ¯ol¯ go¯alo
sovo¯a ¤o0¯s o¯ ovo¯¤ g ¤l , sµoo¤ ¤ g ¤a¯ ¤ado ovo¯ occa·
s o¤a y ¬o¤ovo o¯al s, ¯oso¯v ¤ g ¤a¯ ¤ado ´¯ ' ovo¯
medium-hot coa s aooJl 4 ¤ ¤ Jl os 'J¯¤ a¤d g ¯ l ' do¤o,
3 l o 4 ¤ ¤ Jlos ¤o¯o ¬¯Js¤ ollo¤ w l ¤ ¯oso¯vod ¤a¯ ¤ado
C0l ¯o s ¤ ¤a l o¤gl ¤w so, ¤ o ow oJl ¯o s , oav ¤ g a ' /+
¤ c ¤ wa ' oac¤ ¯o oollo¤ w l ¤ aooJl ' /+ cJ µd¯a ¤od
¯o s ¤ Add o¯alwJ¯sl a¤d loµ w l ¤ ¯o loµ ¸ ¬ol¯ go¯alo
¯o¤a ¤ ¤ g ¯o s¤ 0 ¤ l ¤oodod ) Va-os o so¯v ¤ gs
Co¤o ¤o g ¯oo¤ o¤ o¤ , soys aJ co, a¤d ga¯ c µowdo¯ Add
g ¯o0¤d µo¯ -, ¤ x wo 3¤aµo ¤ xl J ¯o ¤lo o g¤ l 3 × ¹ - ¤ c ¤
ogs ´¯ ovo¯ medium coa s lo¯ 4 l oS ¤ ¤ Jlos , l J ¯ ¤ a¤d
o¯ Js¤ w l ¤ 3wool-3oJ¯ 3aJco ´¯ ogs l do¤o, 3 lo 4
¤ ¤ Jlos ¤o¯ o ' ¤ co¤l o¯ ol oac¤ oal oll Jco µ aco aooJl ¹
lao osµoo¤ ~a¯s oy ¬ co ~ aco a g ¯ od og ¤o¯ zo¤la y
aloµ ¯ co 'o dlwo oµµos lo odgosol oll Jcoc¯ossw soso
l¤oy ovo¯ aµaloµ ogs . µl¤o oJ ¤ d o ¤ 3wool-3oJ¯ 3aJco
l o¯ oac¤ o l o ¸ ´¯, µ aco ¯ co ¤ ollJ co cJµs, loµ w l ¤ µo¯ -
og .¯ zz o saJco ovo¯ ) 3o¯vos 4
Sweet-Sour Sauce.· ' ¤ saJcoµa¤co¤o ¤o ' /º cJµ µac -od
o¯ow¤ sJga¯ a¤d ¹ lao osµoo¤co¯ ¤sl a¯c ¤ 3l ¯ ¤ ' /
-
cJ µ¯od
w ¤ov ¤oga¯ , ' /
-
cJ µc¤ c-o¤ o¯ol¤ , ' /+ cJ µl ¤o yc¤oµµod
g ¯oo¤ µoµµo¯ , ? lao osµoo¤s c¤oµµod µ ¤ o¤l o, ¹ lao o-
sµoo¤ soy sa0co, ' /+ l oasµoo¤ ga¯ c µowdo¯ , a¤d ' /+ loa-
sµoo¤ g ¯oJ¤d g ¤ go¯ ~ aco ovo¯ medium coa s, sl ¯¯ ¤g
occas o¤a y, l l ¤ c-o¤od a¤d o J o o y Va-os ¹ ' /+ cJµs
saJco
Parsley Rice: ' ¤ saJcoµa¤co¤o ¤o
º
/
-
cJ µwalo¯, ' /
-
cJ µ
¯og J a¯ ¯ co, a¤d ' /+ loasµoo¤ sa l Covo¯ w l ¤ l g ¤l -l ll ¤ g
d ¬¯ ¤gl ooo ¤ g ovo¯ medium coa s, aooJl ¹ S ¤ ¤ Jlos
Vovo lo odgo ol coa s , coo- ¹ 0 ¤ ¤ Jl os ¤o¯o ¸ do ¤ol ll
covo¯ ) ¬o¤ovo l¯o¤ ¤oal , ol sla¤ d, covo¯od , ¹ 0 ¤ ¤ Jl os
3l ¯ ¤ ? lao osµoo¤s s ¤ µµod µa¯s oy
Grilled Crab and Cheese Rolls
cup shredded Monterey Jack
cheese ( 4 ounces)
V cup fi nel y chopped cel ery
2 tabl espoons mayonnai se or
sal ad dressi ng
2 tabl espoons chopped pi mi ento
2 teaspoons l emon j u i ce
1 teaspoon prepared mu stard
1 7Y-ounce can crab meat,
dr ai ned, fl aked, a nd
carti l age removed
4 i ndi vi dual French rol l s
3l ¯ logol ¤o¯ c¤ooso, co o¯y, ¤ayo¤¤a soo¯ sa add¯oss ¤ g ,
µ ¤ o¤l o, o¤o¤¡ J co, a¤d µ¯oµa¯od ¤J sl a¯d 'o d ¤ c¯ao
3µ l '¯o¤c¤ ¯o s , sµ¯oad c¯ ao ¤ xl J¯o ovo oollo¤ ¤ a vos
a¤d ¯oµ aco loµs W¯aµ ¤oavy-d0l ylo ooso ya¯oJ¤d¯o ,
lo dodgosollo lo soa' l g ¤l y ´¯ ovo¯ medium coa slo¯
¹ 0 ¤ ¤ Jl os 'J¯ ¤ , g ¯ l ¤oalod l ¤ ¯oJg ¤ , aooJl ¹ 0 ¤ ¤ Jlos
¤o¯o Va-os 4 so¯v ¤ gs
Pork and Ham
Appl e-Orange Stuffed Pork Chops
6 pork l oi n chops, cut
1 Y i nches t hi ck
Y cup chopped cel ery
Y cup chopped u npeel ed appl e
( 1 medi um)
2 tabl espoons butter
1 beaten egg
1 Y cups toasted ra i si n bread
cubes (2¥ sl i ces)
Y teaspoon grated ora nge peel
1 ora nge, secti oned a nd chopped
(YJ cup)
% teaspoon sal t
Ys teaspoon ground ci nnamon
Corn-Stuffed Pork Chops
6 pork l oi n chops, cut
1 Y i nches t hi ck
% cup chopped green pepper
% cup chopped oni on
1 tabl espoon butter or
margari ne
1 beat en egg
1 Y cups toasted bread cubes
Y2 cup cooked whol e kernel corn
2 tabl espoons chopped pi mi ento
Y2 teaspoon sal t
% teaspoon ground cumi n
Dash pepper
Roast Pork Chops
1 cup chopped oni on
1 cl ove garl i c, mi nced
2 tabl espoons cooki ng oi l
% cup catsup
% cup l emon j u i ce
3 tabl espoons sugar
2 tabl espoons Worcestershi re
sauce
1 tabl espoon prepared must ard
1 teaspoon sal t
% teaspoon bottl ed hot pepper
sauce
Sal t
6 pork l oi n chops or ri b chops,
cut 1 % to 1 Y2 i nches t hi ck
Va-o a s ! ¤ oac¤ c¤oµ oy cJ! ! ¤ gl ¯ o¤l a! s doa ¤os! ! o
oo¤o 3oaso¤ cav !y w ! ¤ a !! osa ! a¤d µoµµo¯
¤ s¤a saJcoµa¤ coo- co o¯y a¤d aµµ o ¤ o J!!o¯ !
!o¤do¯ oJ! ¤o! o¯ow¤ Co¤o ¤o ogg, o¯oad c J oos , o¯a¤go
µoo , c¤oµµod o¯a¤go, sa ! , a¤d c ¤ ¤a¤o¤ ~oJ¯ coo-od
co o¯y a¤d aµµ o ovo¯ o¯oad c J oo ¤ x! J¯o !oss g ¤! y
3µoo¯ aooJ! ' /• cJ µ s! Jll ¤ g ¤!ooac¤ µo¯-c¤oµ 3ocJ ¯o y
las!o¯ µoc -o! oµo¤ ¤ gw ! ¤ woodo¤ µ c-s
´¯ c¤oµs ovo¯ medium coa s aooJ! ?0 ¤ ¤J !os 'J¯¤
¤oa! a¤d g¯ ! do¤o, ¹ S !o ?0 ¤ ¤ J! os ¤o¯o 3olo¯o
so¯v ¯ g, ¯o¤ovo ! ¤o µ c-s Va-os o so¯v ¤ gs
Va-o a s ! ¤ oac¤ c ¤oµ oycJ!! ¤ g l¯o¤ la! s doa ¤os! !o
oo¤o 3oaso¤ cav !y w ! ¤ a !! o sa ! a¤d µoµµo
¤ s¤a saJcoµa¤ coo-g¯oo¤µoµµo¯ a¤do¤ o¤ ¤ oJ!!o¯
! !o¤do¯ oJ! ¤o! o¯ow¤ Co¤o ¤ oogg, o¯oad cJ oos, co¯ ¤,
µ ¤ o¤! o, sa ! , c J ¤ ¤ , a¤dµoµµo¯ ~oJ¯ coo-odµoµµo¯ a¤d
o¤ o¯ovo¯ o¯oad cJoo ¤ x! J ¯o !oss g¤! y 3µoo¤aooJ! ' /«
cJµ s! Jll ¤g ¤!o oac¤ µo¯ - c¤oµ 3oc J ¯o y las!o¤ µoc-o!
oµo¤ ¤ g w ! ¤ woodo¤ µ c -s
´¯ c¤oµs ovo¯ medium coa s aooJ! ?0 ¤ ¤J!os 'J¯ ¤
¤oa! a¤d g¯ ! do¤o, ¹ S ! o ?0 ¤ ¤ J!os ¤o¯ o 3ol o¯o
so¯v ¤ g, ¯o¤ovo ! ¤o µ c-s Va-os o so¯v ¤ gs
¤ saJcoµa¤ coo-o¤ o¤ a¤ d ga¯ c ¤ ¤ o! o ! !o¤do¯ oJ !
¤o! o¯ow¤ 3! ¯ ¤ ca!sJ µ, o¤o¤ ¡ J co, sJ ga¯ , Wo¯cos! o¯·
s ¤ ¯o saJco, µ¯oµa¯od¤J s!a¯d , ¹ !oasµoo¤ sa' ! , a¤doo!! od
¤o! µoµµo¯ saJco 3 ¤¤o¯ , J ¤ covo¯od, S ¤ ¤ J! os, s! ¯¯ ¤ g
o¤ coo¯ !w co 3µ¯ ¤ - oc¤ oµs w ! ¤ sa !
~ acoc¤oµs ¤ w ¯o g ¯ oas-o! ´¯ c¤oµsovo¯medium
coa s aooJ! ?S ¤ ¤ J! os 'J¯ ¤ ¤oa! a¤d g¯ aooJ! ?0
¤ ¤ J!os ¤o¯o, o¯ Js¤ ¤ gw ! ¤ saJcooccas o¤a y 3o¯voso
Combine Apple- Orange Stufed Pork Chops ( opposite) or Chinese Smoked Ribs with Broccoli
in Foil and Pars/eyed French Slices for an exceptional l y fl avorful dinner. (See index for pages. )
33
34 pork
Gypsy Pork Steaks
2 whol e pork tenderl oi ns
( 1 Y2 pounds)
4 teaspoons papri ka
1 teaspoon sal t
Y teaspoon pepper
CJl lo¤do¯ o ¤ ¤los x3- ¤ c ¤ µ ocos ¬osl ¤ goac¤µ ocoo¤
cJl s do, l allo¤ w l ¤ s do ol c oavo¯ o¯ ¤oal ¤a ol l o
-
/+- ¤ c¤ l ¤ c -¤oss 3l ¯ l ogol ¤o¯ µaµ¯ -a, sa l , a¤d µoµµo¯
Coal ¤oal o¤ ool ¤ s dosw l ¤ soaso¤ ¤ g¤ xlJ ¯o ´¯ µo¯ -
ovo¯medium coa saooJl ¹ 0 ¤ ¤ Jl os 1J¯ ¤¤oala¤dg ¯ ' l
do¤o, aooJl ¹ 0 ¤ ¤ Jlos ¤o¯o 3o¯vos o
Apple-Peanut Buttered Pork Steaks
11 cup appl e butter
2 tabl espoons peanut butter
Y teaspoon fi nel y shredded
orange peel
2 tabl espoons orange j ui ce
4 pork bl ade steaks,
cut 3/4 i nch thi ck
Marinated Pork Loin Roast
5-pound bonel ess pork l oi n
roast,
r
ol l ed a nd ti ed
Y cup water
3 tabl espoons Dij on-styl e mustard
2 tabl espoons cooki ng oi l
1 tabl espoon soy sauce
Company Pork Loin Roast
1 cup catsup
Y cup cooki ng oi l
Y4 cup wi ne vi negar
2 tabl espoons i nstant mi nced
oni on
2 tabl espoons Worcestershi re
sauce
1 tabl espoon brown sugar
1 teaspoon mustard seed
1 teaspoon dri ed oregano,
crushed
1 bay l eaf
Y2 teaspoon sal t
Yz teaspoon cracked pepper
Y teaspoon chi l i powder
1 5-pound bonel ess pork l oi n
roast, rol l ed and t i ed
¬ o¤d aµµ o oJll o¯ ¤lo µoa¤Jl oJllo¯ , addo¯a¤go µoo a¤d
¡ J co 3oaso¤ sloa-s w l ¤ sa l a¤d µoµµo¯ ´¯ ovo¯
medium coa slo¯aooJl 1 5 ¤ ¤ Jl os 1J¯ ¤sloa-s , o¯ Js¤w l ¤
aµµ o oJll o¯ ¤ xlJ ¯o ´¯ l do¤o, 1 5 l oz0¤ ¤ Jlos¤o¯o
¬¯ Js¤ o¤ ¯o¤a ¤ ¤ g aµµ o oJll o¯ ¤ xl J¯o 3o¯vos 4.
Note: ' l dos ¯od, Jso ¹ ' /z- ¤ c ¤-l ¤ c- sloa-s ´¯ zb ¤ ¤-
Jlos 'J¯ ¤, g ¯ l do¤o, aooJl zb ¤ ¤ Jl os 3o¯vos S
~ o¯coµo¯- o ¤ ¤ sovo¯a' µ acosw l ¤ o¤g-l ¤odlo¯ -, µ' aco
¤ s¤a ow oa- ¤g d s ¤ ¬ o¤dwal o¯, ¤Jsl a¯d, o , a¤d soy,
o¯ Js¤ ovo¯ ¤oal Covo¯ , ol sla¤d al ¯ oo¤ lo¤µo¯alJ ¯o ¹
¤oJ¯ .¯a ¤ ¤oal , ¯oso¯vo saJco ' ¤so¯l s µ l ¯od l ¤¯oJ g¤
co¤l o¯ ol ¯oasl Ad¡ J sl ¤ o d ¤ g lo¯-s , losl oa a¤co ' ¤ so¯l
¤oal l ¤o¯¤o¤olo¯ ¤oa¯ co¤l o¯ ol ¯oasl, ¤ol l oJc ¤ ¤ g ¯od
~ aco medium-hot coa s o¤ ool ¤ s dos ol d¯ µ µa¤ Allac¤
s µ l , µos l o¤ d¯ µµa¤ J¤do¯ ¤oal 'J¯ ¤ o¤ ¤olo¯ ´¯ l
l ¤o¯ ¤o¤ol o¯ ¯og slo¯s ¹ /0¯l o¯wo -do¤o, z lo z' /z ¤oJ¯s
.J¯ ¤g asl 30 l o 45 ¤ ¤ Jl os, o¯ Js¤ ¤oal w l ¤ ¤J sla¯d
saJco ¬oal ¯o¤a ¤ ¤ g saJco, µass w l ¤ ¤oal 3o¯vos S
' ¤ saJcoµa¤ co¤o ¤ o cals J µ, coo- ¤g o , w ¤o v ¤ oga¯ ,
o¤ o¤, Wo¯coslo¯s ¤ ¯o saJco, o¯ow¤ sJga¯ , ¤J sla¯d sood,
o¯oga¤o, oay oal, sa l , µoµµo¯ , c ¤ µowdo¯ , a¤d ' /z c J µ
walo¯ 3 ¤¤o¯ l ¤ o¤ xl J¯o z0 ¤ ¤ Jlos , ¯o¤ovo oay oal
' ¤ so¯l sµ l ¯od l ¤ ¯oJg ¤ co¤l o¯ ol ¯oasl Ad¡ Jsl ¤ o d ¤ g
lo¯-sa¤ dlosl oa a¤co ' ¤ so¯l ¤oal l ¤o¯ ¤o¤olo¯¤oa¯ co¤l o¯
ol oasl, ¤ot toJc ¤ ¤g s µ l oo I n covooo g µ aco
medium-hot coa s o¤ ool ¤ s dos ol d¯ µ µa¤ Allac¤ s µ l ,
µos l o¤ d¯ µ µa¤ J ¤do¯ ¤oal 1J¯¤ o¤ ¤ol o¯, owo¯ g ¯
¤ood o ¯ covo¯ w l ¤ lo l o¤l ´¯ l ¤oal l ¤o¯¤o¤ol o|
¯og slo¯s ¹ /0¯ lo¯ wo -do¤o, z lo z' / ¤oJ¯s ¬¯ Js¤ w l ¤
saJcol¯oqJo¤l ydJ ¯ ¤ g asl 30 ¤ ¤ Jlos 3o¯vos S
Hickory-Smoked Royal Ribs
Hi ckory chi ps
3/4 cup catsup
Y cup fi nel y chopped oni on
V cup ol i ve oi l or cooki ng oi l
V cup tarragon vi negar
V cup water
3 tabl espoons l emon j ui ce
2 tabl espoons Worcestersh i re
sauce
1 tabl espoon br own sugar
2 teaspoons dry mu stard
2 teaspoons papri ka
2 teaspoons chi l i powder
2 cl oves garl i c, mi nced
2 bay l eaves
1 teaspoon cumi n seed, cr ushed
1 teaspoon dri ed t hyme, cr ushed
V2 teaspoon sal t
V teaspoon pepper
4 pounds pork l oi n back ri bs or
spareri bs
Luau Spareribs
1 cup pi neappl e preserves
2 tabl espoons vi negar
2 tabl espoons chopped pi mi ento
1 tabl espoon l emon j ui ce
2 teaspoons Di jon-styl e mustard
1 teaspoon Ki tchen Bouquet
3 t o 4 pounds por k spareri bs
Sal t
f resh pi neappl e, peel ed a nd
cut i nto l engthwi se wedges
1 green pepper, cut i nto
l engthwi se stri ps
How to
�arbecue Ibs
35
3oa- ¤ c -o¯y c¤ µs ¤ o¤oJ g ¤ walo¯ l o covo¯ lo¯ aooJl ¹
¤oJ¯ oolo¯o coo- ¤ g l ¤o, d¯a ¤ ' ¤ saJcoµa¤ sl ¯ l ogol ¤o¯
cals J µ, o¤ o¤ , o , v ¤ oga¯ , walo¯ , o¤o¤ ¡ J co, Wo¯coslo¯-
s ¤ ¯o saJco, o¯ow¤ s J ga¯ , d ¯y ¤J sla¯d, µaµ¯ -a, c¤ µow-
do¯, ga¯ c, oay oavos, cJ ¤ ¤ sood , l ¤y¤o, sa' l , a¤d
µoµµo¯ , s ¤¤o¯ ¹ 0 ¤ ¤ Jlos
'aco ¯ os acco¯d o¤-sly o o¤ sµ l , socJ ¯o w l ¤ ¤ o d ¤ g
lo¯-s ' ¤ covo¯od g ¯ ' µ aco hot coa s o¤ ool ¤ s dosol lo
d ¯ µ µa¤ 3µ¯ ¤ - o coa s w l ¤ so¤o da¤µo¤od ¤ c -o¯y
c ¤ µs All ac¤ s µ l , µos l o¤ d¯ µ µa¤ J¤do¯ ¤oal 'J¯ ¤ o¤
¤ol o¯, owo¯ l ¤o g ¯ ¤ ood o¯ covo¯ w l ¤ lo lo¤l ´¯ l ¤o
¯ os ovo¯¤ol coa sl do¤o, aooJl ¹ ¤ oJ ¯ 3µ¯ ¤ - ol ¤ocoa s
w l ¤ c ¤ µs ovo¯y ?0 ¤ ¤ Jl os ¬¯ Js¤ ¯ os l¯oqJo¤l ' y w l ¤
saJco ¤ xlJ ¯o dJ ¯ ¤ g l ¤o asl ¹ S ¤ ¤ Jl os ol coo- ¤ g ~ass
l ¤o ¯o¤a ¤ ¤ g saJco 3o¯vos 4 lo o
' ¤ a oow co¤o ¤o l ¤o µ ¤oaµµ o µ¯oso¯vos , v ¤ oga¯, µ -
¤ o¤l o, o¤o¤ ¡ J co, ¤J sla¯d , a¤d º lc¤o¤ ¬oJqJol sol
as do
3µ¯ ¤ - ol ¤o ¯ osw l ¤ sa l 'aco¯ os, µ ¤oaµµ owodgos,
a¤d g ¯oo¤ µoµµo¯ sl ¯ µs acco¯d o¤-sly o o¤ s µ l , socJ¯o
w l ¤ ¤ o d ¤ glo¯-s ' ¤ covo¯od g ¯ µ acoslow coa so¤ool ¤
s dos ol lo d¯ µ µa¤ Allac¤ s µ l , µos l o¤ d¯ µ µa¤ J ¤do¯
¤oal 'J¯ ¤o¤¤olo¯ owo¯ g ¯ ¤ood o¯ covo¯ w l ¤lo lo¤l
´¯ l ¤o ¯ os ovo¯ slow coa s l do¤o, aooJl ¹ ¤oJ¯
.J¯ ¤g l ¤o asl ¹ S ¤ ¤ Jl osolcoo- ¤ gl ¤o, o¯ Js¤l ¤o ¤oal ,
µ ¤oaµµ owodgos, a¤d g ¯oo¤µoµµo¯occas
_
¤a yw l ¤l ¤o
µ ¤oaµµ o g azo Va-os 3 o¯ 4 so¯v ¤ gs
'o¯ s¤o-o l avo¯ sµ¯ ¤ - o coa s w l ¤ da¤µo¤od ¤ c-o¯y
c¤ µs dJ ¯ ¤ g l ¤o asl 30 ¤ ¤ Jlos ol coo- ¤ g
' l yoJ ¯ g ¯ ' ¤as a s µ l al-
l ac¤ ¤o¤l , l ¯y J s ¤ g l lo
oa¯ oocJo o¤g sl¯ µs ol
µo¯- sµa¯o¯ oso¯ µo¯- o ¤
oac- ¯ os 3 ¤µ y aco l ¤o
¯ os o¤ l ¤osµ l acco¯d o¤-
sly o 3ocJ ¯o l ¤o ¯ os w l ¤
¤ o d ¤ g l o¯ -s so l ¤oy
slay ¤ µos l o¤w¤ o¯olal-
¤ g ovo¯ l¤o coa s
36 pork
Chinese Smoked Ribs ( pi ct ured on page 33)
6 pounds pork l oi n back ri bs
or spareri bs
2 tabl espoons sugar
1 teaspoon sal t
Y teaspoon papri ka
Y teaspoon ground t ur meri c
% teaspoon cel ery seed
Va teaspoon dry mustard
Hi ckory chi ps
Y cup catsup
Y cup packed brown sugar
3 tabl espoons soy sauce
1 tabl espoon grated fresh
gi ngerroot or 2 teaspoons
ground gi nger
cl ove garl i c, mi nced
Country-Styl e Barbecued Ribs
4 pounds pork country-styl e
ri bs
1 cup chopped oni on
1 cl ove garl ic, mi nced
% cup cooki ng oi l
1 8- ounce can tomato sauce
V2 cup water
% cup packed brown sugar
% cup l emon j ui ce
2 tabl espoons Worcestershi re
sauce
2 tabl espoons prepared mu stard
1 teaspoon sal t
1 teaspoon cel ery seed
% teaspoon pepper
Apricot Glazed Ribs
4 pounds pork l oi n back ri bs,
cut i n servi ng- si ze pi eces
1 Y cups water
1 cup sni pped dri ed apri cots
Y cup packed brown sugar
2 tabl espoons vi negar
1 tabl espoon l emon j ui ce
1 teaspoon ground gi nger
Y teaspoon sal t
'¤o¯oJg ¤ y ¯ Jol ¤o¯ osw l ¤ ¤ xl J ¯o olsJga¯ , sa l , µaµ¯ -a,
l J¯¤o¯ c, co o¯y sood , a¤d d¯y ¤Jsla¯d , covo¯a¤d ' olsla¤d
? ¤oJ¯s AooJl a¤ ¤oJ¯ oolo¯o coo- ¤g l ¤o soa- ¤ c -o¯y
c ¤ µs ¤ o¤oJg¤ walo¯lo covo¯ d¯a ¤
' ¤ covo¯od g ¯ µ aco slow coa s o¤ ool ¤ s dos ol d¯ µ
µa¤ 3µ¯ ¤ - o coa s w l ¤ da¤µo¤od ¤ c-o¯y c ¤ µs ~ aco
¯ os, oo¤o s do dow¤, o¤ g ¯ , owo¯ g¯ ¤ood ´¯ ¯ os
ovo¯slow coa saoo0l 30¤ ¤ Jlos 'J¯ ¤¤oala¤dg ¯ aooJl
30 ¤ ¤Jlos ¤o¯o 3µ¯ ¤- o coa sw l ¤ c ¤ µs ovo¯y ?0 ¤ ¤-
Jlos ¸ ' l l ¤o l ¤ ¤ o¤d olsµa¯o¯ os coo-sl ooÇJ c- y, µ aco
lo J¤do¯ l ¤ ¤ o¤d ol ¯ os a¤d co¤l ¤Jo coo- ¤ g )
Voa¤w¤ o, ¤ saJcoµa¤ co¤o ¤o cals J µ, o¯ow¤ s J ga¯,
soy saJco, g ¤ go¯, a¤d ga¯ c Coo- a¤d sl ¯ l sJga¯ s
d sso vod ¬¯ Js¤ ¤ xl J ¯o o¤ ool ¤ s dos ol ¯ os a¤d g ¯ ,
J¤ covo¯od, l do¤o, ¹ 0 lo ¹ S ¤ ¤ Jlos ¤o¯o ¬oal a¤y
¯o¤a ¤ ¤ g saJco a¤d so¯vo w l ¤ ¯ os Va-os o so¯v ¤ gs
' ¤ a¯go saJcoµa¤ o¯ .Jl c¤ ovo¤ coo- ¯ os, covo¯od , ¤
o¤oJg¤ oo ¤g sa lod walo¯lo covo¯l ¯ osa¯o lo¤do¯, 4 S
lo o 0 ¤ ¤ Jlos , d¯a ¤ wo
Voa¤w¤ o, ¤ saJcoµa¤ coo-o¤ o¤ a¤d ga¯ c ¤ ¤ o! o '
l lo¤do¯ o J l ¤ol o¯ow¤ 3l ¯ ¤ l o¤alo saJco, walo¯, o¯ow¤
sJga¯ , o¤o¤ ¡ J co, Wo¯coslo¯s ¤ ¯o saJco, ¤J sl a¯d , sa l ,
co o¯y sood , a¤d µoµµo¯ 3 ¤¤o¯ , J¤ covo¯od , ¹ S ¤ ¤ Jlos,
sl ¯ o¤co o¯lw co
´¯ ¯ os ovo¯ slow coa s l do¤o, aooJl 4S ¤ ¤ Jl os,
l J¯ ¤ ¤ g ovo¯y ¹ S ¤ ¤ Jl os ¬¯ Js¤w l ¤ saJcol ¯ os a¯o wo '
coalod Va-os o so¯v ¤ gs
' ¤ a¯ go saJcoµa¤ o¯ .Jl c¤ ovo¤ coo- ¯ os , covo¯od , ¤
o¤oJ g¤ oo ¤ g sa lod walo¯ lo covo¯l ¯ o s a¯o lo¤do¯ , 4 S
lo o 0 ¤ ¤ Jlos .¯a ¤ wo soaso¤ l ¤o ¯ o s w l ¤ a ll osa l
a¤d µoµµo¯
Voa¤w¤ o, ¤ a s ¤a saJcoµa¤ co¤o ¤o l ¤o ¹ ' / c J µs
walo¯, aµ¯ cols o¯ow¤ sJga¯ , v ¤ oga¯ , o¤o¤¡ J co, g ¤go¯ ,
a¤d sa l ¬¯ ¤g l ¤o ¤ xl J ¯o l o oo ¤ g ¬odJco ¤oal , covo¯
a¤ds ¤¤o¯ S ¤ ¤ Jl os ~oJ¯ ¤ xl J¯o ¤lo o o¤do¯ co¤l a ¤o¯
Covo¯a¤d o o¤d l s¤ool¤
¬¯ Js¤l ¤o g azoovo¯l ¤o¯ os ´¯ ¯ osovo¯medium-slow
coa s lo¯ ¹ 0 lo ¹ S ¤ ¤ Jl os 'J ¯¤ ¯ osa¤dg ¯ l do¤o, ¹ 0 lo
¹ S ¤ ¤ Jlos ¤o¯o, o¯ Js¤occas o¤ a yw l ¤l ¤oaµ¯ col g azo
Va-os 4 so¯v ¤ gs
37
Glazed Pork Kabobs ( pi ct u red on page 22)
4 l arge carrots
Y2 cup apri cot preserves
Y of an 8-ounce can tomato sauce
Y cup packed brown sugar
Y cup dry red wi ne
2 tabl espoons l emon j ui ce
2 tabl espoons cooki ng oi l
1 teaspoon oni on j u i ce
1 Y2 pounds l ean bonel ess pork
Fresh pi neappl e chunks
Korean Kabobs
1 Y2 pounds l ean bonel ess pork
Y cup unsweetened pi neappl e
j u i ce
Y cup soy sauce
Y cup sl i ced green oni on
wi th tops
4 teaspoons sesame seed
1 tabl espoon brown sugar
1 cl ove garl i c, mi nced
Ya t easpoon pepper
1 teaspoon cornstarch
1 green pepper
How to
Spit-Rast
a Pig
´Jl ca¯¯ols ¤lo ¹ · ¤ c ¤ µ ocos ' ¤ s ¤a saJcoµa¤ coo-,
covo¯od , ¤ s¤a a¤oJ¤l oo ¤ g sa lod walo¯ l o¯ ¹ S lo ?0
¤ ¤ Jlos , d¯a ¤ ' ¤ saJcoµa¤ co¤o ¤o aµ¯ col µ¯oso¯vos,
lo¤alo saJco, o¯ow¤ sJ ga¯ , w ¤ o, o¤o¤ ¡ J co, o a¤d
o¤ o¤ ¡ J co Coo-, J ¤ covo¯od , ¹ 0 l o ¹ S ¤ ¤ Jlos , sl ¯ occa-
s o¤a y CJl µo¯- ¤lo ¹ - ¤ c ¤ cJ oos
'¤ ¯oad µo¯ -, ca¯¯ols , a¤d µ ¤oaµµ oc ¤ J ¤ -s o¤s x s-ow·
o¯s , soaso¤ w l ¤ sa l a¤d µoµµo¯ ´¯ ovo¯ medium coa s
aooJl ¹ 0 ¤ ¤ Jlos , l J¯ ¤l¯oqJo¤l y ¬¯ Js¤w l ¤saJco, g ¯ l
do¤o, aooJl S ¤ ¤ Jlos ¤o¯o Va-os o so¯v ¤ gs
CJl µo¯ - ¯lo ¹ S µ ocos ' ¤ a¯ go oow co¤o ¤o µ ¤oaµµ o
¡ J co, soysaJco, g ¯oo¤ o¤ o¤, sosa¤o sood, o¯ow¤ sJga¯,
ga¯ c, a¤d µoµµo¯, add ¤oal µ ocos Covo¯ , ¯ol ¯ go¯alo
ovo¯¤ g¤ l o¯ ol sl a¤d ? ¤oJ¯s al ¯oo¤ lo¤µo¯al J¯ o, l J¯ ¤ ¤ g
¤oal occas o¤a y ¤ l ¤ o¤a¯ ¤ado
.¯a ¤ ¤oal ¯oso¯vo ¤a¯ ¤ado ' ¤ saJcoµa¤ o o¤d co¯ ¤-
sla¯c¤ a¤o ? lao osµoo¤s walo¯ sl ¯ ¤ ¯oso¯vod ¤a¯ ¤ado
Coo- a¤d sl ¯ l l ¤ c-o¤od CJl g ¯oo¤ µoµµo¯ ¤lo ¹ - ¤ c ¤
sqJa¯os `¤ ¯oad µoµµo¯ o¤ s x s -owo¯s a lo¯¤alo y w l ¤
¤oal ´¯ ovo¯medium coa so lo S ¤ ¤ Jl os 'J¯ ¤ -aooos ,
g ¯ l do¤o o lo S ¤ ¤ Jl os ¤o¯ o, o¯Js ¤ ¤ g w l ¤ saJco
occas o¤a y ~ass ¯o¤a ¤ ¤ g saJco 3o¯vos o
´ola ¤ a s¤a d¯ossod µ g ¸ ~ a¤ o¤o0lo/0so¯v ¤ gs l¯o¤
a o0· µoJ¤d d¯ossod µ g- vo wo g ¤l , 90lo ¹ 00 µoJ¤ds )
¬o¤l a a¯ go oa¯ ooc0oo¯ lo ow l ¤osogo¤o¯ a gJ do ¤os
l o¯ ¤a- ¤g a oa¯ oocJo µ l ` ¤ a g¯ass' ossµ aco, d g a µ l ¹ ?
¤ c¤os dooµ a¤d as w do a¤d o¤ g as l ¤o µ g A¯¯a¤go
c¤a¯coa ¤ lwo o¤gl ¤w so ¯ows , ¹ ? l o ¹ S ¤ c¤os aµa¯l
.¯ vo ¤olc¤od µ µos ¤lo g ¯ou¤d lo ¤o d s µ l aooJl ¹ o
¤ c¤osaoovocoa s ¬ g J µ ¤olo¯·d¯ vo¤¯ol sso¯ o ¸ ´¯ µ a¤
l ol J¯ ¤sµ llod µ g oy ¤a¤d l ¤¯oJg ¤oJl ¯oasl ¤ g µo¯ od )
' ¤ so¯l sµ l ¯od l ¤¯oJ g¤ co¤l o¯ cav l yol d¯ossod µ g , losl
oa a¤co 3ocJ ¯o µ g wo w l ¤ w ¯os a¤d/ o¯ w ¯o ¤os¤ ' o
ogs l ogol ¤o¯ covo¯ la a¤d oa¯s w l ¤ lo ~ aco d¯ µ µa¤
oolwoo¤ ¯ows ol hot coa s ¬a a¤co s µ l o¤ µ µos ~os l o¤
d¯ µ µa¤ J¤do¯ µ g 3l a¯l ¤ol o¯ o¯ oog ¤ l J¯¤ ¤ g
~ g w s¤ ¯ ¤- a s l ¯oasls , ¤ avo loo s ¤a¤dyl ol g ¤l o¤
w ¯os Jso a walo¯-l od sµ¯ ¤- o¯ lo µJl oJl a¤y l a¯o-J µs
¸ ' ¯os a¯o ¤o¯o l¯oqJo¤l dJ ¯ ¤ gl ¯sl o¯ soco¤d¤oJ¯ ) .o¤ol
oaslo µ g Add hot coa s lo ¤a ¤la ¤ co¤sl a¤l ¤oal
A ow aooJl S ¤oJ¯s lo¯ o0- µoJ¤d µ g lo oo do¤o ' ¤o
va¯ os w l¤ ¤oal ol coa s a¤d s zo ol µ g C¤oc-do¤o¤oss
oy µ ac ¤ g ¤oal l ¤o¯ ¤o¤ol o¯ ¤ co¤l o¯ oll ¤ g ¤ ol¤ ¤d og ,
¤a-o s J ¯o l doos¤ l loJ c¤ oo¤o o¯ s µ l ¯od ¬oasll ¤oal
l ¤o¯ ¤o¤olo¯ ¯og slo¯s ¹ /0¯ lo ¹ SS¯ ¬avo a¯go, c oa¤
sJ¯laco ava ao o lo¯ ca¯v ¤ g ´o¤o¯a y, ¤oal w oo so
l ¤o¯oJg ¤ y coo-od l¤al l w la oll l¤o oo¤os
38 ham
Charcoal cooking gives a fl avorful turn to pineapple sli ces barbecued alongsi de Orange-
Ginger Ham Grill. And a hint of mustard and wine accents the delicate flavor of the meat's glaze.
Orange-Ginger Ham Grill
Y cup frozen orange j ui ce
concentrate, t hawed
Y cup dry white wi ne
1 teaspoon dr y mustard
Y teaspoon ground gi nger
1 1 %- t o 2- pouid f ul l y cooked
ham sl i ce, cut 1 i nch t hi ck
6 canned pi neappl e sl i ces
Orange sl i ces (opti onal )
39
Co¤o ¤o o¯a¤go ¡ J co co¤co¤l ¯alo, w ¤o, ¤Jsla¯d , a¤d
g ¤ go¯ 3 as¤l al odgool¤a¤s co ¬¯Js¤saJcoovo¯ ¤a¤
´¯ ovo¯ medium coa s l o¯ ¹ 0 lo ¹ S ¤ ¤ Jl os, o¯ Js ¤ ¤ g w l ¤
saJco occas o¤a y 'J¯ ¤ ¤a¤ a¤d g ¯ l do¤o, ¹ 0 lo ¹ S
¤ ¤ Jlos ¤o¯o, o¯ Js¤ ¤ g w l ¤ saJco ´¯ µ ¤oaµµ o s cos
a o¤gs do l ¤o ¤ a¤, o¯ Js ¤ ¤ g l¯oq Jo¤l y w l ¤ saJco ~ aco
µ ¤oaµµ oaloµ ¤a¤ dJ ¯ ¤ g asl S lo ¹ 0 ¤ ¤ Jlos olg ¯ ¤ g
´a¯ ¤ s¤ w l ¤ o¯a¤go s cos, l dos ¯od Va-os o so¯v ¤ gs
Ham Slice with Cranberry Sauce
1 B- ounce can j el l i ed cranberry
sauce
2 tabl espoons bottl ed steak
sauce
1 tabl espoon cooki ng oi l
2 teaspoons brown sugar
1 teaspoon prepared mustard
1 1 %- pound ful l y cooked ham
sl i ce, cut 1 i nch t hi ck
Fruit-Glazed Ham
Apri cot Gl aze or
Grape Gl aze
1 1 Y2- pound ful l y cooked cent er
cut ham sl i ce, cut 1 i nch
t hi ck
Co¤o ¤ o¡ o od c¯a¤oo¯¯y saJco, sloa-saJco, coo- ¤ go ,
o¯ow¤ sJga¯, a ¤ d µ¯ oµa¯od ¤Jsl a¯d ¬oal w l ¤ o ocl ¯ c
¤ xo¯ o¯ ¯ola¯y ooal o¯ l s¤ool ¤
3 as¤ lalodgool ¤a¤ s co ´¯ ovo¯ medium coa slo¯
¹ 0 lo ¹ S ¤ ¤ Jl os, o¯J s ¤ ¤ g w l ¤ saJco occas o¤a y ¹J¯ ¤
¤a¤ a¤d g¯ l do¤o, ¹ 0 lo ¹ S ¤ ¤ Jl os¤o¯o, o¯Js¤ ¤ gw l ¤
saJco ¬oal ¯o¤a ¤ ¤ g saJco o¤ odgo ol g ¯ , so¯vo w l ¤
¤a¤ Va-os 4 o¯ S so¯v ¤ gs
~¯oµa¯o o¤ ool l ¤ ol¯J l g azos 3 as¤lalodgool ¤ a¤s co
lo µ¯ovo¤l cJ¯ ¤ g ~ aco ¤a¤ s co ¤ s¤a ow d s ¤ , µoJ¯
g azo ¤ xl J¯o ovo¯ ¤a¤ Covo¯ , ¯ol¯ go¯alo ovo¯¤ g ¤l o¯ ol
sla¤dal ¯oo¤ lo¤µo¯al J¯o lo¯? ¤oJ¯s, sµoo¤ ¤ gg azoovo¯
¤a¤ sovo¯a l ¤os ¬o¤ovo ¤a¤, ¯oso¯v ¤ g g azo
´¯ ¤a¤ s co ovo¯ medium coa sl o¯ ¹ 0 lo ¹ S ¤ ¤ Jl os,
o¯ Js ¤ ¤ g w l ¤ g azo occas o¤a y 'J¯ ¤ ¤a¤ a¤d g ¯ l
do¤o, ¹ 0 lo ¹ S ¤ ¤ Jl os ¤o¯o, o¯Js ¤ ¤ g w l ¤ g azo ¬oal l ¤o
¯o¤a ¤ ¤ g g azo ¤ s¤a saJcoµa¤ o¤ odgo ol g ¯ 'o
so¯vo cJl l ¯o ¤a¤ ¤lo s cos a¤d µass ¤oalod l¯J l g azo
Va-os o so¯v ¤ gs
Apricot Glaze: ' ¤ saJcoµa¤ co¤o ¤o ' /z cJµ aµ¯ col
µ¯oso¯vos, ? lao osµoo¤s µ¯oµa¯od ¤J sl a¯d , ¹ lao osµoo¤
walo¯, ? loasµoo¤s o¤o¤¡ J co, ¹ l oasµoo¤Wo¯coslo¯s ¤ ¯o
saJco, a¤d 1/e loasµoo¤ g ¯oJ¤d c ¤ ¤

a¤o¤ ¬oal , sl ¯ ¯ ¤ g
occas o¤a y, l µ¯oso¯vos ¤o l
Grape Glaze: ' ¤ saJcoµa¤co¤o ¤o ' /z cJµ g ¯aµo¡ o y, ?
lao osµoo¤s µ¯oµa¯od ¤J sl a¯d , ¹ ' /zl oasµoo¤s o¤o¤¡ J co,
a¤d1/e l oasµoo¤ g ¯oJ ¤ dc ¤ ¤a¤o¤ ¬oal, sl ¯¯ ¤goccas o¤-
a y, l j o y ¤o l s
40 ham, luncheon meat
Orange-Sauced Ham
1 5- pound bonel ess f ul l y cooked
canned ham
1 1 0- ounce j ar cu rrant j el l y
Y cup l i ght cor n syr up
2 t abl espoons cornstarch
1 teaspoon grated ora nge peel
V cup ora nge j u i ce
31 teaspoon ground nutmeg
Ora nge sl i ces
Parsl ey spri gs
Sweet-Sour Ham
5- pound bonel ess f ul l y cooked
canned ham
20-oun ce can pi neappl e sl i ces
Y cup dry sherry or dry whi te
wi ne
3 tabl espoons vi negar
2 t abl espoons so.y sauce
2 tabl espoons honey
1 t abl espoon cooki ng oi l
1 cl ove gar l i c, mi n ced
Dash sal t
2 smal l green peppers, cut i n
1 1- i nch squares
1 2 cherry tomatoes
2 l i mes, cut i n wedges
¯ se¯l sµ l ¯ od l ¤¯oJg ¤ ce¤l e¯ ol ¤ a¤ Adj Jsl ¤ o d ¯ glo¯-s ,
lesl oa a¯ce ¯se¯l ¤eal l ·e¯¤o¤el e¯ ¯ea¯ ce¤le¯ ol ¤a¤
¯ol l oJc ¤ ¯ g ¯od ¯ cove¯ed g ¯ µ ace medium coa s o¯
ool · s des ol d¯ µ µa¯ A!lac¤ sµ l µos ! o¤ d¯ µ µa¯ 0 ¤de¯
¤a¤ 'J¯ ¯ o¯ ¤ol o¯, owe¯ g¯ ¤oodo¯ c ve¯ w l ¤ lo l e¯l
´¯ ¤a¤ ove¯ medium coa s l do¯ea¯d ¤eall ¤e¯ ¤o¤e-
l e¯ ¯eg sl e¯s ¹ 40¯, ¹ lo ¹ ' /+ ·oJ¯s ¸ l g ¯ does¯o! ¤avesµ ! ,
see Nole ) Vea¤w¤ e, ¯ saJceµa¯ co¤o ¯ e j e y, co¯ ¯
sy¯J µ co¯ ¯sl a¯c ¤ , o¯a¯ ge µee a¤d j J ce, a¤d ¯ Jl ¤eg
Coo- sl ¯¯ ¯ gco¤sla¤l y l saJce s l ¤ c-e¯ed 3¯0s¤ove¯
¤a¤ l¯eqJe¯l y dJ ¯ ¯ g asl ¹ S ¤ ¯ Jl es ol coo- ¯ g ¬ea!
¯e¤a ¯ ¯ g saJce µass w l ¤ ¤ a¤ ´a¯ ¯ s¤ ¤a¤ w l ¤o¯a¯ ge
s ces a¯d µa¯s ey 3e¯ves ¹ ?
Note. l g¯ does¤ol · aves µ l , µ ace¤a¤d ¯ec! yo¯ g ¯
ove¯d¯ µ µa¤ .owe¯ ¤ood o ¯ !e¯! g¯ w ! · ·eavy·d J!ylo
´¯ ¤a¤ ove¯ medium coa s lo¯ ¹ ¤oJ¯ . ll lo le¯l , ! J¯ ¯
¤a¤ ¯se¯l ¤eal l ¤e¯ ¤o¤el e¯ a¯d o¯ Js¤ w l ¤ saJce ¬e-
cove¯g¯ w l ·lo le¯l ¬oasl ·a¤l l ¤e¯ ¤o¤ele¯¯eg sl e¯s
¹ 40¯, aooJl 30 ¤ ¯ Jles ¤o¯e
¯se¯l sµ ! ¯od l ¤ ¯oJ g¤ ce¯l e¯ ol ¤ a¤ Ad¡ J sl ¤ o d ¯ g l o¯-s ,
lesl oa a¯ce ¯se¯l ¤eal l ¤e¯¤o¤ele¯ ¯ea¯ ce¯l e¯ ol ¤ a¤
¯ol ! oJc · ¯ g ¯od ¯ cove¯ed g¯ µ ace medium coa s o¯
ool ¤ s desol d¯ µµa¤ A!lac¤ s µ l , µos ! o¯d¯ µµa¤ J ¯de¯
¤eal 'J ¯ ¤ o¤ ¤olo¯ owe¯ g ¯ ¤ood o¯ cove¯ w l ·lo le¯l
´¯ ¤a¤ove¯ medium coa sl do¯ea¯d ¤eall ¤e¯ ¤o¤e·
l e¯ ¯eg sle¯s ¹ 40¯ ¹ lo ¹ ' /+ ¤oJ¯s ¸ l g¯ does¤ol ¤ avesµ l
seeNol eaoove ) Vea¯w¤ e, d ¯a ¯ µ ¤eaµµ e ¯ese¯v ¯ g
º
/a
cJµ sy¯ Jµ 3e! d ¯a ¤ed µ ¤eaµµ e as de ¯ saJceµa¤
co¤o ¯ e l ¤e ¯ese¯ved sy¯J µ, d¯y s¤e¯¯y, v ¯ ega¯, soy,
¤o¯ey, coo- ¯ g o , ga¯ c, a¯d sa l 3o ¤ x! J ¯e dow¯ lo
eqJa
º
/a cJ µ ¸ aooJl ¹ 0 ¤ ¯ J! es) , sl ¯ occas o¯a y .J ¯ ¯ g
asl 30 ¤ ¤ 0les ol coo- ¤ g , o¯ 0 s ¤ ¤a¤ ol!e¯ w l ¤ saJce ,
µass ¯e¤a ¯ ¯ g saJce 3elo¯e se¯v ¯ g q0a¯l e¯ eac¤ µ ¯e-
aµµ e s ce '¤ ¯ead ¹ ? s¤a oa¤ooo s-ewe¯s w l ¤ g ¯ee¯
µeµµe¯ µ eces ol µ ¯ eaµµ e c¤e¯¯y l o¤al o a¯d ¤e
wed ge 3e¯ve w l ¤ ¤a¤ 3e¯ves ¹ ?
Skewered Ham and Fruit Kabobs
1 8- ounce ca n pi neappl e sl i ces
Y2 cup extra- hot catsup
V cup ora nge marmal ade
2 t abl espoons fi nel y chopped
oni on
1 t abl espoon cooki ng oi l
1 t o 1 1 teaspoons dry mustard
2 pounds f ul l y cooked bonel ess
h am, cut i nto 1 - i nch cubes
2 ora nges, cut i n wedges
1 1 6- ounce j ar spi ced cr ab appl es
.¯a ¤ µ ¤eaµµ e s ¯es, ¯ese¯v ¯ g ' /a cJµ sy¯J µ OJa¯l e¯
eac¤ µ ¯eaµµ e s ce a¯d sel as de ¯ saJceµa¯ sl ¯
logel ¤e¯ l ¤ e µ ¤eaµµ e sy¯J µ, calsJ µ, o¯a¯ge ¤a¯¤a ade,
o¯ o¯ o a¯dd ¯y ¤Jsl a¯d 3 ¤¤e¯ J ¯ cove¯ed lo¯aooJl S
¤ ¯ Jles , sl ¯ ¯ ¯ g o¯ce o¯ lw ce
´¯ s x s-ewe¯s l ¤ ¯ead ¤a¤ cJ oes a¯d o¯a¯ge wed ges
´¯ ove¯ medium coa saooJl ¹ S ¤ ¤ Jl es l J¯¯ ¤ g l¯eqJe¯l·
y a¤d o¯ Js ¤ ¤ g w ! · saJce '¤¯ead c¯ao aµµ es a¯d
¡ ¯ea¡¡ e ¡ eces o¯ e¯ ds ol s-ewe¯s ´¯ ! ¤eal a¯d
l¯J ! s a¯e ¤Ol S l o ¹ 0 ¤ ¤ Jl es o¯ ge¯ l J¯ ¯ ¯ g ! ¤e -aooos
olle ¯ a¤d o¯ Js ¤ ¯ g w l ¤ ! ¤e saJce Va-es o se¯v ¯ gs
41
Pineappl e-Gl azed Lunchen· Meat
2
1
3
cup pi neappl e preserves
Y cup packed brown sugar
% cup l emon j ui ce
% cup prepared mustard
Whol e cl oves
3 1 2-ounce cans l u ncheon meat
Meat and Potato Bake
4 l arge baki ng potatoes
Cooki ng oi l
1 1 2- ounce can l u ncheon meat
4 sl i ces Ameri can cheese, cut i n
hal f di agonal l y ( 3 ounces)
Grated Parmesan cheese
Butter or margar i ne
Vegetabl e-Meat Kabobs
3 medi um yams or sweet
potatoes
1 9-ounce package frozen
Brussel s sprouts
1 1 2- ounce can l u ncheon meat
Y cup cooki ng oi l
% cup vi negar
Y2 teaspoon cel ery seed
1 envel ope French sal ad
dressi ng mi x
4 to 8 cherry tomatoes
Super-Simpl e Skil l et Supper
1 1 2- ou nce can l u ncheon meat
1 1 6- ounce can cut green bean s
1 Y cups water
1 SY2-ounce package dry hash
brown potatoes wi th oni on
1 5YJ - ounce can evaporated mi l k
1 5- ounce j ar cheese spread
wi t h h i ckory smoke fl avor
Co¤o ¤ o µ¯oso¯vos, o¯ow¤ sJga¯ , o¤o¤ ¡ J co, a¤d ¤Js-
la¯d 3co¯o oac¤ µ ocool¤oal ¤d a¤o¤ds, cJll ¤ go¤ y' /+
¤ c¤ dooµ ¸A sl¯ µol ¤oavy µaµo¯ ¤a-os a¤ oasyg J dolo¯
cJll ¤ gµa¯a o ¤os ) 3lJd ¤oalw l ¤ c ovos ' ¤so¯ls µ l¯od
o¤gl ¤w so l ¤¯oJg ¤ co¤l o¯ ol oac¤ J ¤ c¤oo¤ ¤oal 3ocJ¯o
w l ¤ ¤ o d ¤ glo¯-s , losl oa a¤co ' ¤ covo¯odg ¯ a¯¯a¤gohot
coa s o¤ ool¤ s dos ol d¯ µ µa¤ Allac¤ sµ l , µos l o¤ d¯ µ
µa¤ J¤do¯ ¤oal 'J¯ ¤ o¤ ¤ol o¯, owo¯ g¯ ¤ood o¯ covo¯
w l ¤ lo lo¤l ´¯ ¤oal ovo¯ hot coa s l do¤o, 3S lo 40
¤ ¤ Jlos .J¯ ¤g asl ¹ 0 ¤ ¤ Jl os oaslo ¤oal ollo¤ w l ¤
saJco ~ass ¯o¤a ¤ ¤ g saJco 3o¯vos ¹ 0 lo ¹ ?
¬J o µolaloos w l ¤ o W¯aµ oac¤ µolalo ¤ ¹ S × ¹ ?- ¤ c¤
¯ocla¤g o ol ¤oavy-dJl y lo , s oa odgos wo ´¯ ovo¯
medium coa s lo¯ ¹' / ¤oJ¯s , l J¯¤ l ¯oÇJo¤l y ¸ ´¯, coo- o¤
covo¯od g¯ ovo¯ medium-slow coa s lo¯ ¹ ' /z lo ? ¤oJ¯s )
¬o¤ovo l¯o¤ g¯ , J ¤w¯aµ 3 co oac¤ µolalo c¯ossw so
¤lo loJ ¯ µ ocos CJl ¤oal ¤ ¤a l c¯ossw so , cJl oac¤ ¤a l
¤lo s x s cos c¯ossw so ' ¤ so¯l s cos ol ¤oal oolwoo¤
µolalo µ ocos ¬oasso¤o o µolalo, ¯ow¯aµ ¤ l o , c os ¤ g
loµ ¸ ´¯ , s-owo¯ µolalo l ogol ¤o¯ a¤d o¤ l lo )
´¯ l ¤oalodl ¤¯oJ g ¤ , ¹ 0 l o ¹ S ¤ ¤ Jlos¤o¯o, l J¯ ¤lw co
¬o¤ovo lo , µ aco ? c¤ ooso l ¯ a¤g os aloµ oac¤ µolalo
3µ¯ ¤- ow l ¤ ~a¯ ¤osa¤ , so¯vo w l ¤ oJ ll o¯ 3o¯vos 4
Coo- ya¤s, covo¯od , ¤ o¤oJg¤ oo ¤ g sa lod walo¯ lo
covo¯ lo¯ ?S lo 30 ¤ ¤ Jl os, d¯a ¤ Coo , µoo a¤d cJl ¤lo
¹ - ¤ c ¤ c ¤ J ¤ -s Coo- sµ¯oJls ¤ oo ¤ g sa lod walo¯ S
¤ ¤ Jlos , d¯a ¤ CJl ¤oal ¤ ¹ - ¤ c ¤ c J oos ' ¤ oow ¤ x o ,
v ¤oga¯ , co| o¯ysood , d ¯oss ¤ g¤ x, a ¤ d das¤µoµµo¯ , o o¤d
wo 3l ¯ ¤ ¤oal a¤d sµ¯oJl s Covo¯ , ¯ol¯ go¯alo 4 l o o
¤oJ¯s , sl ¯¯ ¤gollo¤ .¯a ¤ , ¯oso¯vo ¤a¯ ¤ado '¤¯oad ¤oal,
¬¯Jsso s sµ¯oJls , a¤d ya¤s o¤ loJ ¯ s -owo¯s ´¯ ovo¯ hot
coa sl o¯S ¤ ¤ Jl os 'J¯ ¤, addlo¤alooslo s-owo¯s ´¯ l
¤oal s ¤oalod l ¤¯oJ g ¤ , aooJl S ¤ ¤ Jl os ¤o¯o ¬aslooll o¤
w l ¤ ¯oso¯vod ¤a¯ ¤ado 3o¯vos 4
CJl J ¤ c¤oo¤ ¤oal ¤lo sl ¯ µs ' ¤ s - ol co¤o ¤o J ¤ c ¤oo¤
¤oal, J ¤ d¯a ¤od g ¯oo¤ ooa¤s, walo¯ , d¯y µolaloos , ¤ -,
c¤ ooso sµ¯oad, a¤d das¤ µoµµo¯ Covo¯ , coo-ovo¯ medi­
um coa s , sl ¯¯ ¤g occas o¤a y ¬oal l ¤ xl J¯o s o J o o y
a¤ d µolaloos a¯o lo¤do¯ , aooJl ¹ 0 ¤ ¤ Jl os 3o¯vos 4
Poultry
Hickory-Smoked Turkey
Hi ckory chi ps
1 1 2-pound turkey
1 tabl espoon sal t
1 cup cooki ng oi l
Barbecued Lemon Turkey
1 6- to 7-pound turkey
1 cup cooki ng oi l
1 cup soy sauce
1 cup fi nel y chopped oni on
1 teaspoon sugar
1 teaspoon gr ound turmeri c
1 teaspoon ground gi nger
Y2 teaspoon grated l emon peel
2 tabl espoons l emon j ui ce
Smoked Turkey Roast
Hi ckory chi ps
1 3¥- to 4-pound frozen
bonel ess turkey roast,
t hawed
1 cup cooki ng oi l
1 tabl espoon sni pped parsl ey
2 teaspoons dri ed sage, crushed
1 teaspoon l emon pepper
mari nade
3oa- ¤ c -o¯y c ¤ µs ¤ o¤oJg¤ walo¯lo covo¯, a ooJl a¤¤oJ¯
oolo¯o coo- ¤ g .¯a ¤ c ¤ µs ¬ ¤so o ¯d a¤d µal d¯y , ¯J o
cav ly w l ¤ sa' l 3-owo¯ ¤oc- s - ¤ lo oac- 'Jc-w ¤ g l µs
oo¤ ¤ ds¤oJ ' do¯ ¡ o ¤l s ~Js¤d¯J ¯sl c-s J¤do¯ oa¤dols- ¤
o¯ l ol ola '
' ¤ covo¯od g ¯ ' ' a¯¯a¤ gomedium-slow coa' sa¯oJ ¤ dodgo
ol g ¯ ' ' 3µ¯ ¤ - ' o coa' s w l ¤ so¯o ol da¯µo¤od c ¤ µs
Co¤l o¯ lo ' µa¤ o¤ g ¯ ' ' , ¤ ol d ¯ocl ' yovo¯ coa' s ~' aco o ¯d ,
o¯oasl s do J µ, ¤ lo ' µa¤ , o¯ Js¤ w l ¤ o ' ' ¤so¯l ¯oal
l ¤o¯ ¯o¯oto¯ ¤ co¤l o¯ ol ¤ s dol ¤ g ¤ ¯Jsc' ow l ¤oJl loJ c¤ -
¤ goo¤ o cowo¯g¯ ' ' ¤ood ´¯ ' ' ovo¯medium-slow coa' s l ' '
l ¤o¯ ¯o¯olo¯ ¯og slo¯s ¹ SS¯, 3' /z lo 4' /z ¤oJ¯s 3µ¯ ¤ - ' o
¤ c-o¯yc ¤ µs ovo¯coa' sovo¯y z0l o30¯ ¤ Jlos ¬¯ J s ¤ o ¯d
ollo¤ w l ¤add l o¤a' o ' Add ¯o¯o coa' s, l ¤oodod coll ¤o
l J¯-oysla¤d ¹ S ¯ ¤ Jl osoolo¯oca¯v ¤ g Va-os ¹ ? so¯v ¤ gs
¬avo ¯oal¯a¤c Jl l ¯ozo¤ l J ¯-oy ¤ ¤a' l ' o¤gl ¤w so Al ¤ o¯o
l ¤aw l J ¯-oy CJl ¤lo µ ocos z w ¤ gs, z d¯J¯sl c-s, z
l ¤ g¤ s , 4 o¯oasl µ ocos, a¤d z oac- µ ocos
' ¤ ' a¯ goµ' asl c oagco¯o ¤oo ' , soysaJco, o¤ o¤ , s J ga¯ ,
l J¯ ¯o¯ c, g ¤ go¯ , ' o¯o¤µoo ' , a¤d¡ J co ~' acol J ¯-oyµ ocos
¤ oag , c ' oso oag
Va¯ ¤alo l J ¯-oy ¤ l ¤o ¯ol¯ go¯alo¯ o ¤oJ¯s o¯ ovo¯¤ g ¤l
.¯a ¤ , ¯oso¯v ¤ g¯a¯ ¤ ado ' ¤ covo¯odg¯ ' ' µ' acol ¤ g¤ s a¤d
o¯oasl µ ocosovo¯ slow coa' s cowo¯ ¤ood a¤d g ¯ ' ' aooJl
30 ¯ ¤ Jl os, l J¯¤ ¤g µ ocos occas o¤a' ' y Add d¯J ¯st c-s,
w ¤ gs , a¤d oac- µ ocos 'owo¯ ¤ood , g ¯ ' ' aooJl ¹ ¤ oJ ¯
¯o¯o, l J¯¤ ¤ g µ ocos occas o¤a' ' y .J ¯ ¤ gl ¤ o ' asl ¹ S ¯ ¤ -
Jl os, o¯ J s ¤ l J ¯-oy µ ocos w l ¤ l ¤o ¯oso¯vod ¯a¯ ¤ado
3o¯vos o lo S
3oa-l ¤o ¤ c -o¯y c ¤ µs ¤ o¤oJ g ¤ walo¯l ocovo¯, aooJ l a¤
¤ oJ ¯ oolo¯o coo- ¤ g .¯a ¤ c ¤ µs ' ¤so¯l sµ l ¯od l ¤¯oJ g¤
co¤l o¯ ol l J ¯-oy ¯oasl Ad¡ Jsl ¤ o' d ¤ g lo¯-s , losl oa' a¤co
' ¤se¯t ¯eat t ¤e¯¯o¯et e¯ ¤ ce¤t o¯ ol ¯oast , ¤ot toJ c ¤ ¤ g
¯ol a' ¯od ' ¤ covo¯od g ¯ ' ' µ' acoslow coa' s o¤ool ¤s dosol
d¯ µ µa¤ All ac¤ sµ l , µos l o¤d¯ µµa¤d ¯ocl ' yJ¤do¯ ¯oasl
'J¯¤ o¤ ¯ol o¯ ~' aco a s¯a' ' µa¤ ol walo¯ al o¤o o¤d ol
l ¯ooox lo¯ ¯o sl J¯o 3µ¯ ¤ �' o coa' s w l ¤ so¯o da¯µo¤od
c ¤ µs , ' owo¯g ¯ ' ' ¤oodo¯ covo¯ w l ¤lo ' lo¤l ´¯ ' ' ¯oaslovo¯
slow coa' s l ' ' l ¤o¯ ¯o¯ot o¯ ¯og sl o¯s ¹ SS¯, z' /z lo 3 ¤ oJ ¯s
¬¯ Js¤ ¯oasloccas o¤ a' ' yw t ¤ ¯ xl J¯o ol o ' , µa¯s' oy, sago,
a¤d ' o¯o¤ µoµµo¯ 3µ¯ ¤-' o c¤ µs ovo¯ coa' s ovo¯y z0
¯ ¤ Jt os Lot ¯oast sta¤d ¹ 0 ¯ ¤ Jtos oolo¯o ca¯v ¤ g 3o¯vos
S lo ¹ 0
43
Turkey i s more than a traditional hol iday bird. I t' s an anytime treat when prepared
as Hickory-Smoked Turkey, and served with Whole Grilled Potatoes (see recipe, page 76) .
44 poultry
Rotisserie-Roast Turkey
6 tabl espoons butter or
margari ne, mel ted
% cup dry whi te wi ne
1 cl ove garl i c, mi nced
Y teaspoon dri ed rosemary,
cr ushed
1 5- to 6- pound frozen bonel ess
turkey roast, thawed
Sal t
Pepper
Sweet-Sour Cornish Hens
4 1 - to 1 V2-pound Cor ni sh game
hens
Sal t
Pepper
% cup butter or margar i ne,
mel ted
1 1 0- ounce jar sweet a nd sour
sauce
1 a- ounce can tomatoes, cut up
1 teaspoon soy sauce
6 t hi n sl i ces l emon, hal ved
Co¤o ¤ o 4 tablespoons ol l ¤o oJll o¯, l ¤o w ¤o, ga¯ c, a¤d
¯oso¤a¯y ºooµal ¯oo¤ lo¤µo¯al J ¯o l o o o¤d l avo¯s
' ¤so¯l sµ l ¯od l ¤¯oJ g¤ co¤l o¯ ol lJ ¯-oy ¯oasl Ad¡ Jsl
¤o d ¤g lo¯-s , l osl oa a¤co ' ¤so¯l ¤oal l ¤o¯ ¤o¤ol o¯ ¤
co¤l o¯ ol ¯oasl, ¤ol l oJc ¤ ¤ g ¤ol a ¯od ¬¯ Js¤ ¯oasl w l ¤
¯o¤a ¤ ¤ g? lao' osµoo¤s oJll o¯ , soaso¤w l ¤ sa l a¤dµoµ-
µo¯ ~ aco hot coa s o¤ ool ¤ s dos ol lo d¯ µ µa¤ All ac¤
sµ l , µos l o¤ d¯ µ µa¤ d ¯ocl y J ¤do¯ ¯oasl '0 ¯¤ o¤ ¤ol o¯
´¯ lJ ¯-oy ovo¯ hot coa s l l ¤o¯ ¤o¤ol o¯ ¯og slo¯s ¹ SS¯,
2112 lo 3 ¤oJ¯s .J ¯ ¤ g l ¤o asl30 ¤ ¤ Jlos, oaslo ¯oaslw l ¤
w ¤osaJco Va-os ¹ o l o ¹ S so¯v ¤ gs
3oaso¤ cav ly ol oac¤ ¤o¤ w l ¤ a ll o s a l a¤d µoµµo¯
3-owo¯¤oc-a¤dla oµo¤ ¤ gs c osod ¬J¤ sµ l ¯od l ¤¯oJ g¤
oac¤ ¤o¤ c¯ossw so, oo ow o¯oasl oo¤o W l ¤ loJ ¯ ¹ S- ¤ c ¤
co¯ds, Jso o¤ o co¯d l ol ooac ¤ l a l oc¯ossod ogs ¬¯ ¤ g
co¯d a¯oJ¤d l o oac- , c¯oss a¤d o¯ ¤g a¯oJ¤d a¤d ac¯oss
o¯oasl socJ¯ ¤gw ¤ gs lo oody ¹ o -¤ol , cJl ol l oosoo¤ds
3µaco o ¯dsaooJl ¹ ¤ c¤ aµa¯l o¤¯od , socJ ¯o w l ¤ ¤ o d ¤ g
lo¯-s 'osl oa a¤co ~ aco hot coa s o¤ ool ¤ s doso l d¯ µ
µa¤ All ac¤ sµ l , µos l o¤ d¯ µ µa¤ J ¤do¯ ¤o¤s 'J ¯ ¤ o¤
¤ol o¯ ´¯ ¤o¤s l og ¡ o ¤l s ¤ovo oas y, a ooJl 4S
¤ ¤ Jl os ¬aslo ¤o¤s ollo¤ w l ¤ ¤o lod oJll o¯
Voa¤w¤ o, ¤ saJcoµa¤co¤o ¤ oswool a¤d soJ¯saJco,
lo¤aloos, soysaJco, a¤d o¤o¤s cos, ¤oal¡ J sl looo ¤ g
´¯ ¤o¤saooJl ¹ S ¤ ¤ Jlos ¤o¯o, oasl ¤ goll o¤w l ¤saJco
~ass oxl¯a saJco Va-os 4 so¯v ¤ gs
Cornish Hens with Rice Stuffing
1 6-ounce package l ong grai n
and wi l d ri ce mi x
% cup l i ght rai si ns
2 tabl espoons butter or
margari ne
2 tabl espoons bl anched sl i vered
al monds
Y teaspoon ground sage
Sal t
4 1 - to 1 %-pound Corni sh game
hens
% cup butter or margar i ne, mel ted
Coo- ¯ co ¤ x acco¯d ¤ g lo µac-ago d ¯ocl o¤s, sl ¯ ¤
¯a s ¤ s , ? lao osµoo¤s oJll o¯, a ¤o¤ds, a ¤ d sago ¬J o
cav l os o l oac¤¤ o ¤ w l ¤ sa l 3-owo¯¤oc-s - ¤ l o oac- '
oac ¤ oody cav l y w l ¤ aooJl 3/4 cJ µ ¯ co sl Jl l ¤ g , covo¯
oµo¤ ¤ gw l ¤lo ' o ogslol a , lw sl w ¤ gl µsJ ¤do¯ oac-
¬¯ Js¤ ¤o¤sw l ¤ 1 /4 cJµ ¤o lod oJllo¯ A¯¯a¤gomedium-hot
coa s a¯oJ¤d odgo ol g ¯ Co¤l o¯ lo µa¤ o¤ g ¯ ' ' , ¤ot
d ¯ocl yovo¯ coa s ~ aco o ¯ds ¤ lo µa¤, a ow ¤ gsµaco
oolwoo¤ oac¤ o ¯d ´¯ ¤o¤s ovo¯ medium-hot coa s l
lo¤do¯ , 1 1 12 lo P/4 ¤oJ¯s ¬¯ Js¤ oc¯as o¤a y w l ¤ l ¤o
d¯ µµ ¤ gs o¤ lo 3o¯vos 4
45
Poul try lovers will savor Sweet-Sour Corish Hens. Grill several birds at a time
by inserting the spit rod crosswise through them, then secure with hol ding forks and cord.
Kowlon Duckling ( pi ct u red on page 1 o)
Hi ckory chi ps
1 4- to 5-pound duckl i ng
6 to 8 green oni ons wi t h tops,
cut up
6 spri gs parsl ey
1 cl ove garl i c, mi nced
12 cup soy sauce
2 tabl espoons honey
2 tabl espoons l emon j ui ce
Pl um Sauce
3oa-l ¤o ¤ c-o¯y c ¤ µs ¤ o¤oJ g ¤ walo¯ lo covo¯, aooJl a¤
¤oJ¯ oolo¯o coo- ¤ g .¯a ¤ c ¤ µs 3l Jll cav l y ol dJ c- ¤ g
w l ¤ o¤ o¤ , µa¯s oy, a¤d ga¯ c 3-owo¯ ¤ oc- a¤ d oody
cav l os c osod , l o ogs lo la soc J ¯o y w l ¤ co¯d ' ¤
saJcoµa¤ ¤oal soy saJco, ¤o¤oy, a¤d o¤o¤ ¡ J co ' ¤
covo¯od g ¯ a¯ ¯a¤go slow coa s a¯oJ ¤ d odgo ol g¯
3µ¯ ¤ - o coa s w l ¤ so¤o o l l ¤o da¤µo¤od c ¤ µs Co¤l o¯
lo µa¤ o¤ g ¯ , ¤ol d ¯ocl yovo¯ coa s ~ acodJ c-, o¯oasl
J µ, ¤ lo µa¤ 'owo¯ g ¯ ¤ood ´¯ ío¯ ?' /+ lo ?' /¤oJ¯s
3µ¯ ¤- o c ¤ µs ovo¯ coa s ovo¯y 30 ¤ ¤ Jl os 3¯ Js¤ dJ c-
ollo¤ w l ¤ soy ¤ xl J¯o ¬o¤ovo d¯ µµ ¤ gs l¯o¤ µa¤ as
¤oodod 3o¯vo w l¤ ~ J ¤ 3aJco 3o¯vos ? o¯ 3.
Plum Sauce: .¯a ¤ o¤o ¹ o-oJ ¤ co ca¤ µJ¯ µ o µ J¤s
¯oso¯v ¤ g ' /+ cJ µ s

y¯ Jµ 'o¯co µ J¤s l ¤¯oJ g¤ a s ovo ' ¤
saJcoµa¤ co¤o ¤o l ¤ o s ovod µ J¤s µ J ¤ sy¯J µ ' /+ loa-
sµoo¤ g ¯alod o¯a¤go µoo , 3 lao osµoo¤s o¯a¤go ¡ J co, ?
lao osµoo¤ssJga¯ ' /l oasµoo¤Wo¯coslo¯s ¤ ¯osaJco, a¤d
' /+ loasµoo¤ g ¯oJ¤d c ¤ ¤a¤o¤ ¬oall ¤o¤ xl J¯ol ooo ¤ g ,
¯odJco ¤oal a ¤ d s ¤¤o¯ 1 0 ¤ ¤ Jlos
46 poultry
Gril led Isl and Chicken
1 8%-ounce can crushed
pi neappl e
3 cup packed brown sugar
3 tabl espoons l emon j ui ce
1 tabl espoon prepared mustard
2 2¥- to 3-pound ready-to-cook
broi l er-fryer chi ckens,
spl it i n hal f l engthwi se
Y2 cup cooki ng oi l
1¥ teaspoons sal t
Corn-Stuffed Chicken Breasts
8 whol e chi cken breasts
1 cup chopped oni on
1 cup chopped cel ery
2 tabl espoons butter
1 8
3
.-ounce can whol e kernel
corn, drai ned (1 cup)
1 cup herb-seasoned stuffi ng mi x
1 sl i ghtl y beaten egg
Y teaspoon poul try seasoni ng
1 teaspoon sal t
1 cup butter, melted
Chicken Teriyaki
Y cup packed brown sugar
Y2 cup soy sauce
2 tabl espoons sweet sake, mi ri n,
or dry sherry
1 tabl espoon grated oni on
1 cl ove garl i c, mi nced
4 whol e l arge chi cken breasts,
spl it, ski nned, a nd boned
Nonsti ck vegetabl e spray
coati ng or cooki ng oi l
.¯a ¤ µ ¤oaµµ oa¤d¯oso¯vo2 lao osµoo¤ssy¯ 0µ Co¤o ¤o
µ ¤oaµµ o, ¯oso¯vod sy¯ 0µ, s0ga¯ , o¤o¤ ¡ 0 co, a¤d ¤0s-
l a¯d ¬¯oa-w ¤ g, ¤ µ, a¤dd¯ 0¤sl c- ¡ o ¤l solc ¤ c -o¤s, l w sl
w ¤g l µs 0¤do¯ oac- ¬¯0s¤ c ¤ c -o¤swo' w l ¤o ' , soaso¤
w l ¤ sa l a¤d 1/4 loasµoo¤ µoµµo¯ ´¯ · c ¤ c -o¤sovo¯ slow
coa' s, oo¤os dodow¤, l oO¤os do · swo o¯ow¤od, 20 l o
30 ¤ ¤0l os 10¯ ¤c ¤ c -o¤ , g ¯ l lo¤do¯, aoo0l 30¤ ¤ 0los
¤o¯ o 10¯ ¤ a¤d o¯0s¤ c ¤ c -o¤s ollo¤ w· l ¤ g azo asl ¹ 0
¤ ¤ 0los 3o¯vos 4.
C0l o¯oaslsl ¤¯o0 g¤ w¤ l oca¯l agoal V ol ¤oc- Üs ¤g ool¤
¤a¤ds, g ¯asµ l ¤o s¤a oO¤os o¤ o l ¤o¯ s do ¬o¤d oac¤
s do oac-, µ0s¤ ¤ g0 µ w l ¤l ¤go¯s lo s¤aµo0l o ¯oasl oo¤o,
-ooµ ¤g¤oal ¤ o¤oµ oco .Onot ¯o¤ovos- ¤ 3µ¯ ¤ - oc0l
s do w l ¤ sa l ' ¤ s - ol coo- o¤ o¤ a¤d co' o¯y ¤ l ¤o 2
lao osµOo¤s o0llo¯ l l o¤do¯ Add co¯ ¤, sl0ll ¤g ¤ x, ogg,
µo0 l¯y soaso¤ ¤ g, a¤d s a l , ¤ x wo 3µoo¤ s O¤o co¯ ¤
¤ xl 0¯o O¤ c0l s dooloac¤ c ¤ c -o¤ o ¯oasl 'o d ovo¯ a¤d
s-owo¯ o¯ l o c Osod ´¯· c¤ c-o¤ovo¯ medium-hot coa s
l lo¤do¯ , 30l o3S¤ ¤ 0l os, l 0¯¤ ¤ g ollo¤ ¬¯ 0s¤ w l ¤l ¤o1/4
c0 µ ¯o lod o0ll o¯ d0 ¯ ¤ gl ¤o asl ¹ 0 ¤ ¤ 0los 3o¯vos S
' ¤ sa0coµa¤ sl ¯ logol ¤o¯ o ¯ow¤ s0ga¯ , soy, sa-o, o¤ o¤,
a¤d ga¯ c Coo- a¤dsl ¯ ovo¯ ow ¤oall s0ga¯ d sso vos
Coo-, 0 ¤covo¯od, l -o l ¤ ¤ sy¯0µ, aoo0l S ¤ ¤ 0l os¤o¯o ,
coo ~ aco c ¤ · c -o¤ ¤ s¤a Ow oa- ¤g d s¤ ¯o0¯ soy
¤ xl 0¯o ovo¯ c ¤ c-o¤ Covo¯, ¯ol¯ go¯alo 4 lo o ¤o0¯s o¯
ovo¯¤ g¤l , occas o¤a y sµoO¤ ¤ g ¤a¯ ¤adoovo¯
¬o¤ovo c ¤ c-o¤, ¯oso¯vo ¤a¯ ¤ado Coal g ¯ w l ¤ ¤o¤-
sl c - sµ¯ay coal ¤ g o¯ coo- ¤g o ´¯ c ¤ c -o¤ ovo¯
medium-hot coa s lO¯ ¹ S lo 20 ¤ ¤ 0l os, l 0¯ ¤ ollo¤ ¬¯0s¤
l¯oÇ0o¤l yw l ¤ ¯oso¯vod ¤a¯ ¤ado 3o¯vos S
Sausage-Stuffed Chicken Rol l -Ups
6 whol e l arge chi cken breasts,
ski nned and boned
2 tabl espoons chopped green
oni on wi th tops
6 ful l y cooked smoked sausage
l i nks
Y2 cup butter, mel ted
1 cup white wi ne or dry sherry
Y4 cup sni pped parsl ey
Y teaspoon papri ka
Cooki ng oi l
~ aco c ¤ c -o¤ o ¯oasls o¤o al a l ¤ooolwoo¤lwos¤oolsol
waxod µaµo¯ Wo¯- ¤ g o0l l¯o¤ co¤lo¯, µo0¤d lo lo¯¤
S × S- ¤c¤c0l ol s ¬o¤ovoµaµo¯ , sµ¯ ¤ - ooac¤ c0l olw l ¤a
ll o sa l a¤d 1 teaspoon ol l ¤o g ¯oo¤ o¤ o¤ ~ aco a
sa0sago ¤ - all ¤oo¤dol oac¤c0l ol 10c - ¤ s dos, ¯o 0 µ
as lo¯¡ o y ¯o ~¯oss o¤dl osoa wo , soc0¯ow l ¤ woodo¤
µ c -s ¬ o¤d ¤oxl lo0 ¯ ¤ g ¯od o¤l s Coal g ¯ w l ¤ coo- ¤ g
o ´¯ c ¤ c -o¤ , soa¤ s do dow¤, Ovo¯ medium-hot coal s
aoo0l J S ¤ ¤ 0l os, l 0¯¤ ¤ g ollo¤ a¤d o¯ 0s¤ ¤ g w l ¤ o0 ll o¯
¤ xl 0¯o ´¯ l do¤o, S lo ¹ 0 ¤ ¤ 0los ¤o¯ o, l 0¯¤ ¤ g a¤d
o¯ 0s¤ ¤ gw l ¤ o0ll o¯ ¤ xl 0¯ o 3o¯vos o
Chicken with Zucchini Stuffing
2 212- to 3-pound whol e ready-to­
cook broi l er-fryer chi ckens
1 12 cups chi cken broth
2
1
3
cup regul ar ri ce
2 cups chopped zucchi ni
1 cup shredded carrot
12 cup chopped oni on
3 teaspoon sal t
Y t easpoon pepper
1 cup chi cken broth
1 cup grated Parmesan cheese
11 teaspoons dri ed chervi l ,
crushed
Cooki ng oi l
Herb-Glazed Chickens
2 212- to 3-pound whol e ready- to-
cook broi l er-fryer chi ckens
12 cup cooki ng oi l
1 cup l i ght cor n syr up
1 cup fi nel y chopped oni on
1 tabl espoon l emon j ui ce
1 t easpoon dri ed oregano,
crushed
1 t easpoon caraway seed
12 teaspoon sal t
How to Mount
GJ irds for
Spit l{asting
47
3µ¯ ¤- o cav l yolo ¯dsw l ¤sa l ' ¤ saJcoµa¤ co¤o ¤o ¹ ' /z
cJµs c ¤ c -o¤ o¯ol ¤ a¤d ¯ co ¬¯ ¤ g lo oo ¤ g , covo¯
¬odJco ¤oal , coo- ¹ 4 ¤ ¤ Jl os Do not drain. ' ¤ a¤ol ¤o¯
saJcoµa¤ co¤o ¤o z J cc¤ ¤ , ca¯¯ol, o¤ o¤, sa l , µoµµo¯ ,
a¤d ¯o¤a ¤ ¤ g' /z cJµ o¯ol ¤ Coo-, covo¯od, ¡ J sl l l o¤do¯ ,
aooJl ¹ 0 ¤ ¤ Jl os Do not drain. 3l ¯ ¤ ~a¯¤osa¤ c¤ ooso
a¤d c¤o¯v 'o d ¤ ¯ co 3µoo¤ ¤ xl J¯o ooso y ¤lo o ¯d
cav l os 3-owo¯ ¤oc-s - ¤ lo oac- ol c¤ c-o¤s VoJ¤l o¤o
c ¤ c -o¤ o¤s µ l¯ od¸ sool µoo ow) ¬oµoalw l ¤soco¤dlo¯-
a¤d c ¤ c-o¤ Add a l ¤ ¯d ¤ o d ¤ g l o¯ -, µ¯os
¿
¤ g l ¤os ¤lo
¤oal , losl oa a¤co ~ aco medium coa s a¯oJ¤d d¯ µ µa¤
J¤do¯ ¤oal 'J¯ ¤ o¤ ¤ol o¯ , owo¯ ¤ood o¯ covo¯ w l ¤ lo
l o¤l ¬¯ Js¤ o ¯dsw l ¤ coo- ¤ g o ´¯ ovo¯ medium coa s
l do¤o, aooJl ? ¤ oJ¯ s 3o¯vos S
3a l c ¤ c -o¤cav l os 3-owo¯¤oc-s - ¤ l ooac- ol c ¤ c -o¤s
VoJ¤l o¤o c¤ c-o¤ o¤s µ l ¯ od¸ sool µoo ow) ¬oµoal w l ¤
soco¤dl o¯ -a¤d c ¤ c -o¤ Add al ¤ ¯d ¤ o d ¤ glo¯-, µ¯oss ¤ g
l ¤os ¤lo ¤oal , losl oa a¤co ~ aco medium-hot coa s
a¯oJ¤d d¯ µµa¤ Allac ¤ sµ l , µos l o¤d¯ µµa¤J¤do¯ ¤oal
'J¯ ¤ o¤ ¤ol o¯, owo¯ ¤ ood o¯ covo¯ w l ¤ lo lo¤l ´¯
c ¤ c-o¤s ovo¯ medium-hot coa s l lo¤do¯ , ¹ ' /z l o P/4
¤oJ¯s ~os l o¤ d¯ µ µa¤ J¤do¯ ¤oal Voa¤w¤ o, co¤o ¤ o
¯o¤a ¤ ¤ g sovo¤ ¤ g ¯od o¤l s ¬¯ J s ¤ ovo¯ c¤ c-o¤ occas o¤-
a y asl 30 ¤ ¤ Jl os 3o¯vos o lo S
~¯oµo¯oa a¤ coa¤dco¯¯ocll ¤ ¤gs a¯ol ¤o-oysl osJccoss
w¤o¤ sµ l-¯oasl ¤ g ¸ A) ~ aco o¤o ¤ o d ¤ glo¯-o¤ s µ l ¯od ,
l ¤oslowa¯d µo ¤l ' ¤so¯l ¯odl ¤¯oJ g¤ o ¯d o¤gl ¤w so ~ ¤ c¤
lo¯-l ¤oslogol ¤o¯ , µJs¤ ¤lo o¯oasl ¸ ¬) ' ow ¤ gs, J s ¤ g?4
¤ c ¤os ol co¯d 3l a¯l co¯d al oac- , ooµ a¯oJ¤doac¤ w ¤ g
W¯aµ a¯oJ¤d w ¤ gs aga ¤ ' o ¤ co¤l o¯ ol o¯oasl 'ooµa¤
¹ S· ¤ c¤ co¯d a¯oJ¤d l a , l ¤ o¤ a¯oJ ¤ d c¯ossod ogs , l o
l g¤ l y l o ¤ o d o ¯d socJ ¯o y ¸ C) ~J l ogol¤o¯ co¯ ds al-
lac¤od lo w ¤ gs a¤d ogs , l o l g ¤l y 3ocJ ¯o o ¯d w l ¤
soco¤d ¤ o d ¤ glo¯-
48 poultry
Curry Barbecued Chicken
2 2Y2- to 3-pound ready- to- cook
broi l er-fryer chi ckens
Y2 cup cooki ng oi l
1 teaspoon grated l i me peel
Y cup l i me j ui ce
1 tabl espoon grated oni on
1 cl ove garl i c, mi nced
2 teaspoons curry powder
Y teaspoon sal t
Y2 teaspoon gr ound cumi n
Y2 teaspoon ground cori ander
Y t easpoon gr ound ci nnamon
Y teaspoon pepper
Li me sl i ces
Parsl ey
OJa¯lo¯ c ¤ c -o¤s ¬¯oa-w ¤ g , ¤ µ , a¤d d¯J¤sl c- ¡ o ¤l s ol
c ¤ c -o¤s so µ ocos w ¯o¤a ¤ l al 'w sl w ¤ gl µs J¤do¯
oac- Co¤o ¤o coo- ¤ g o , ¤o µoo a¤d j J co, o¤ o¤,
ga¯ c, cJ ¯¯y µowdo¯ , sa l , c J ¤ ¤ , co¯ a¤do¯, c ¤¤a¯o¤, a¤d
µoµµo¯ ~ aco c ¤ c -o¤s ¤ a¯go µ asl c oag sol ¤ dooµ
oow ~oJ¯ ¤a¯ ¤ado ¤ xl J¯o ovo¯ c ¤ c-o¤s C oso oag ,
¯ol¯ go¯alo 4 lo o ¤oJ¯s, l J¯ ¤ ¤ g oag occas o¤a y lo coal
c ¤ c -o¤sovo¤ y
¬o¤ovo c ¤ c -o¤s, ¯oso¯v ¤ g ¤a¯ ¤ado ~ aco c ¤ c -o¤
µ ocos, oo¤ o s do dow¤, ovo¯ medium-hot coa s ´¯
c ¤ c -o¤saooJl ? S ¤ ¤ Jl os 'J¯ ¤, oo¤os doJ µ , a¤dg ¯ l
do¤o, ¹ S lo? 0 ¤ ¤ Jl os¤o¯o ¬¯ Js¤c¤ c-o¤sw l ¤ ¤a¯ ¤ado
l¯oqJo¤l y asl ¹ 0 ¯ ¤ Jl os ´a¯¤ s¤ w l ¤ ¤o lw sls a¤d
µa¯s oy Va-os S so¯v ¤ gs
Chicken and Vegetable Bundles
4 chi cken dr umsti cks, ski nned
4 chi cken t hi ghs, ski n ned
2 l arge potatoes, peel ed a nd
cubed
1 B-ounce can sl i ced carrots,
drai ned
1 B-ounce can cut green beans,
drai ned
smal l oni on, sl i ced and
separated i nto ri ngs
4 tabl espoons butter or
margari ne
Y2 t easpoon dri ed tarragon,
crushed
Y2 teaspoon h i ckory-smoked sal t
Spicy Barbecued Chicken
Y cup fi nel y chopped oni on
1 cl ove garl i c, mi nced
2 tabl espoons cooki ng oi l
3f4 cup catsup
Y cup vi negar
1 teaspoon grated l emon peel
1 tabl espoon l emon j ui ce
1 tabl espoon Worcestersh i re
sauce
2 teaspoons sugar
1 teaspoon dry mu stard
Y2 teaspoon sal t
Y teaspoon pepper
Y teaspoon bottl ed hot pepper
sauce
2 2¥- t o 3-pound ready-to-cook
broi l er-fryer chi ckens
'oa¯ ollloJ¯ ¹ S × ¹ S- ¤ c ¤ µ ocosol¤oavy-dJlylo ´¤oac¤
µ oco ollo , µ acoo¤oc ¤ c -o¤ oga¤do¤ol ¤ g ¤ , sµ¯ ¤ - o
c ¤ c -o¤ w l ¤ s a l a¤d µoµµo¯ 'oµ oac¤ so¯v ¤ gw l ¤a few
pieces ol µolalo, ca¯¯ols , g ¯oo¤ ooa¤s, a¤d o¤ o¤ ~ aco ¹
l ao osµoo¤ oJll o¯ ¤ oac¤ oJ ¤ d o, sµ¯ ¤- ooac¤w l ¤so¤o
oll ¤o la¯¯ago¤ a¤d ¤ c -o¯y·s¤o-odsa l ¬¯ ¤ g4 co¯ ¤o¯s ol
lo loco¤l o¯ , lw sl socJ¯ o y, a ow ¤ g¯ oo¤lo¯oxµa¤s o¤ol
sloa¤ ´¯ l ¤oc ¤ c-o¤ oJ ¤ d osovo¯slow coa s l c ¤ c -o¤
slo¤do¯ , aooJl ¹ ¤oJ¯ Va-os 4 so¯v ¤ gs
Coo-o¤ o¤a¤dga¯ c ¤ o l lo¤do¯ oJl ¤ ol o¯ow¤ 3l ¯ ¤
calsJµ, v ¤ oga¯ , o¤o¤ µoo a ¤ d ¡ J co, Wo¯cosl o¯s¤ ¯o
saJco, sJga¯ , d ¯y ¯J sl a¯d , sa l , µoµµo¯ , a¤d ooll od ¤ol
µoµµo¯ saJco 3 ¤¤o¯ , covo¯od, aooJl 30 ¤ ¤ 0l os , sl ¯
occas o¤a y OJa¯lo¯ c ¤ c-o¤s ¬¯oa-w ¤ g, ¤ µ, a¤dd¯ J¤-
sl c- [ o ¤lsol c ¤ c-o¤ssoµ ocosw ¯o¤a ¤ al 'w sl w ¤ g
l µs J ¤ do¯ oac- 3oaso¤c ¤ c -o¤µ ocosw l ¤ add l o¤a s a l
a¤ d µoµµo¯
~ acoc ¤ c -o¤µ ocos, oo¤o s dodow¤, ovo¯ medium-hot
coa s ´¯ c ¤ c -o¤saooJl ?S ¤ ¤ Jl os 'J¯ ¤, oo¤os doJµ,
a¤d g¯ l do¤o, ¹ S l o ?0 ¤ ¤ Jlos ¤o¯o ¬¯ Js¤ c ¤ c -o¤s
w l ¤ saJco ollo¤ asl ¹ 0 ¤ ¤ Jl os Va-os S so¯v ¤g s
Lemonade Chicken
2 2%- to 3-pound ready-to-cook
broi l er-fryer chi ckens
1 6-ounce can frozen l emonade
concentrate, thawed
Y cup soy sauce
1 teaspoon seasoned sal t
V2 teaspoon cel ery sal t
Vs teaspoon garl i c powder
Japanese-Style Chicken
4 whol e l arge chi cken breasts
% cup peanut oi l or cooki ng
oi l
% cup soy sauce
% cup dry sherry
1 tabl espoon brown sugar
1 tabl espoon grated fresh
gi ngerroot or 1 teaspoon
ground gi nger
cl ove garl i c, mi nced
V2 teaspoon sal t
18 fresh mushroom caps
3 medi um zucchi ni , cut i n 1 - i nch
sl i ces (about 1 8 pi eces)
Chicken and B  f Kabobs
1 pound beef si rl oi n steak
1 1 4%-ounce can pi neappl e sl i ces
V cup catsup
3 tabl espoons vi negar
2 teaspoons i nstant beef
boui l l on granul es
% cup fi nel y chopped oni on
1 teaspoon cel ery seed
V2 teaspoon ground ci nnamon
% teaspoon ground al l spi ce
1 bay l eaf
1 2 smal l whol e chi cken wi ngs
(  icrowave Helps
to Shorten
(rillinA :ime
49
CJl l ¤o c ¤ c -o¤s ¤lo so¯v ¤ g µ ocos ' ¤ s¤a oow co¤-
o ¤o l ¤awod o¤o¤aOo co¤co¤l ¯alo, soy saJco, soaso¤od
sa l , co o¯y sa l , a¤d ga¯ c µowdo¯ 3l ¯ ¤ xl J¯o lo o o¤O
wo . µc ¤ c -o¤ µ ocas ¤ o¤o¤ado¤ xl J¯o ~ acoc ¤ c --
o¤, oo¤o s dodow¤, ovo¯ medium-hot coa s ´¯ a ooJl ?S
¤ ¤ Jl os ¹J¯ ¤, oo¤o s do J µ, a¤d g ¯ l do¤o, ¹ S l o ?0
¤ ¤ Jlos ¤o¯o ¬¯ Js¤ c ¤ c -o¤ w l ¤ o¤o¤ado ¤ xl 0¯o l¯o-
qJo¤l y asl ¹ 0 ¤ ¤ Jlos Va-os S so¯v ¤ gs
CJl o¯oaslsl ¤¯oJ g¤ w¤ l oca¯l agoal V ol ¤oc- Js ¤ gool ¤
¤a¤ds, g ¯asµ l ¤o s¤a oo¤os o¤ o l ¤o¯ s do ¬o¤d oac¤
s do oac-, µJs¤ ¤ g Jµ w l ¤ l ¤ go¯s lo s¤aµ oJl o¯oasl oo¤o
¹o sµ l o ¯oasl , cJl ¤ l wo o¤gl ¤w so µ ocos Wo¯- ¤ g oJl
l¯o¤ co¤l o¯, µoJ¤d oac¤ lo l o¯ ¤ S × S- ¤ c¤ cJl ol CJl ¤lo
sl¯ µs aooJl ¹ ¤ c¤ w do Co¤o ¤ o ¤oxl sovo¤ ¤ g¯od o¤l s
~ aco c ¤ c -o¤ ¤ s¤a owoa- ¤ gd s ¤ , µoJ¯ ¤a¯ ¤adoovo¯
Lovo¯ , ¯ol ¯ go¯alo 4 lo o ¤ oJ ¯s , sµoo¤ ¤ g ¤a¯ ¤ado ovo¯
occas o¤a y ¬o¤ovo c ¤ c -o¤ , ¯oso¯v ¤ g ¤a¯ ¤ado ~oJ¯
so¤o oo ¤ g walo¯ ovo¯ ¤J s ¤ ¯oo¤s ¤ oow 'ol sl a¤d ¹
¤ ¤ Jlo, d¯a ¤ ´¤ o¤g s -owo¯s l ¤ ¯oad c ¤ c-o¤ acco¯d o¤-
sly o a lo¯ ¤alo y w l ¤ z J cc¤ ¤ a¤d ¤Js ¤ ¯oo¤s ´¯ ' ovo¯
medium hot coa slo¯ ¹ ? lo ¹ S ¤ ¤ Jl os , l J¯¤ ¤ ga¤d oasl ¤g
ollo¤ w l ¤ ¤a¯ ¤ado 3o¯vos o
CJl oool ¤ ¹ - ¤ c¤ µ ocos .¯a ¤ µ ¤oaµµ o, ¯oso¯vo sy¯Jµ
Covo¯ a¤d ¯ol¯ go¯alo µ ¤oaµµ o Add walo¯ l o sy¯Jµ, l
¤ocossa¯y, lo ¤oasJ¯o
-
/+ cJµ q J d , co¤o ¤o w l ¤cals J µ,
v ¤oga¯ , ooJ o¤, o¤ o¤ , co o¯y sood, c ¤ ¤a¤o¤, a sµ co,
a¤d oay oal Add ¤oal µ ocos lo ¤a¯ ¤ado Covo¯ , ¯ol¯ g-
o¯alo sovo¯a ¤oJ¯s, sl ¯¯ ¤ g occas o¤a y .¯a ¤ ¤oal , ¯o-
so¯v ¤ g ¤a¯ ¤ado OJa¯l o¯ oac¤ µ ¤oaµµ o s co, µ aco ?
µ ocos l ogol ¤o¯ ¹¤ ¯oad o¤ s -owo¯s a lo¯ ¤alo y w l ¤ oool
a¤dc¤ c -o¤ ´¯ ovo¯ hot coa s l do¤o, aooJl ?0¤ ¤ Jl os,
l J¯ ¤ ¤ g a¤d o¯J s ¤ ¤ goccas o¤a y w l ¤ ¯oso¯vod ¤a¯ ¤ado
¬oal ¯o¤a ¤ ¤ g ¤a¯ ¤ado, µass w l ¤ -aooos Va-os o
so¯v ¤ gs
Yos , l s µoss o ol ogol oa¯ oocJod-l avo¯od c ¤ c -o¤ ¤ a
¤ J ¯¯y '¤o soc¯ol µ¯ocoo- c ¤ c -o¤ µ ocos ¤ a coJ¤lo¯l oµ
¤ c¯owavo ovo¤ ool o¯o µJll ¤ g l ¤o¤ o¤ g ¯ 'o¯oxa¤µ o,
µ aco a s ¤g o ayo¯ol c ¤ c -o¤ µ ocos ¤ a ¹ 0 × o × ?- ¤ c¤
oa- ¤ g d s ¤ a¤d ¤ c¯o- coo-, covo¯od , aooJl ¹ S ¤ ¤ Jlos
'¤o¤ g ¯ ovo¯ medium-hot coa s l lo¤do¯ , ¹ 0 to ¹ S
¤ ¤ Jl os ¤o¯o, l J ¯¤ c ¤ c-o¤ l ovo¤ y o ¯ow¤od
Fish and Seafood
Wine-Sauced Trout
1 1 5-ounce can tomato sauce
11 cup dry red wi ne
1 cup butter or margari ne
2 tabl espoons l emon j ui ce
2 tabl espoons chopped green
oni on wi t h tops
1 teaspoon sugar
1 teaspoon dri ed sal ad herbs
1 teaspoon sal t
Few drops bottl ed hot pepper
sauce
6 whol e pan-dressed l ake or
brook trout or perch
(about 8 ounces each)
Skil let-Fried Fish
6 fresh or frozen pan-dressed
trout or other fi sh (about 6
ounces each)
2 cup yel l ow cornmeal
% cup al l - purpose fl our
2 teaspoons sal t
1 teaspoon dri ed parsl ey fl akes
Y2 teaspoon papri ka
1 5Y-ounce can evaporated
mi l k (2J cup)
Cooki ng oi l
Hickory-Smoked Stuffed Trout
Hi ckory chi ps
% cup chopped oni on
2 tabl espoons butter or
margari ne
% cup sni pped dri ed apri cots
3 tabl espoons orange j ui ce
1 teaspoon sugar
1 teaspoon i nstant chi cken
boui l l on granul es
% teaspoon cel ery sal t
2 cups dry bread cubes
(2Y2 sl i ces bread)
2 tabl espoons toasted sl i vered
al monds
1 4- to 5-pound whol e l ake
trout or wal l eyed pi ke,
dressed
Cooki ng oi l
' ¤ s¤a' ' sa0coµa¤ co¤o ¤ o l o¤alo sa0co, w ¤ o, o0ll o¯,
' o¤o¤ ¡ 0 co, g ¯oo¤ o¤ o¤ , s0ga¯, sa' ad ¤o¯ os, sa' l , a¤d ¤ol
µoµµo¯ sa0co 3 ¤¤o¯ , 0 ¤covo¯od, ¹ 0 lo ¹ S ¤ ¤ 0los ´¯ ' '
l s¤ ovo¯ hot coa' s ¹ 0 l o ¹ ? ¤ ¤ 0l os '0¯ ¤ l s¤a ¤ d g ¯ ' ' l ' '
do¤o, ¹ 0 lo ¹ ? ¤ ¤ 0l os ¤o¯o ¬¯ 0s¤ l s¤w l ¤sa0cod 0¯ ¤g
asl low ¤ ¤ 0los ol g¯ ' ' ¤ g ·ass l ¤ owa¯¤ saJco Va-oso
so¯v ¤ gs
'¤awl s ¤ , l l¯ozo¤ '¤o¯o0g ¤ ' ys l ¯ logol ¤o¯ co¯¤¤oa' , l ' o0¯ ,
sa' l , d¯ odµa¯s ' oy, a¤dµaµ¯ -a . µl s¤ ¤ ovaµo¯alod¤ ' -,
l ¤o¤ coal w l ¤ soaso¤od co¯ ¤¤oa' ¤ xl 0¯ o
¬oal a s¤a' ' a¤o0¤l ol coo- ¤ g o ' ¤ a ' a¯ gos - ' ' ol ovo¯
hot coa' s l ' ' o ' s ¤ol Coo-l s¤, al owala l ¤o, ¤ ¤ olo ' l ' '
' g ¤l ' yo¯ow¤od, 4 l o S ¤ ¤ 0l os '0¯ ¤a ¤ d coo-l ' ' l s¤l ' a-os
oas ' y w l ¤ a lo¯-, 4 lo S ¤ ¤ 0l os ¤o¯o Add ¤o¯o o ' as
¤oodod .¯a ¤ l ¤o l s¤ o¤ µaµo¯ lowo' ¤ g oolo¯o so¯v ¤ g
Va-os o so¯v ¤ gs
Aoo0l ¹ ¤ o0 ¯ oolo¯o coo- ¤ g, soa- l ¤ o ¤ c-o¯y c ¤ µs ¤
o¤ o0 g¤ walo¯l ocovo¯ , d ¯a ¤ ' ¤ s - ' ' ol coo-o¤ o¤ ¤ o0 ll o¯
l ' ' lo¤do¯ o0l ¤ol o¯ow¤ 3l ¯ ¤ aµ¯ col s, o¯a¤go ¡ 0 co,
s0ga¯, oo0 ' ' o¤ g ¯a¤ 0 ' os , a¤d co' o¯y sa' l ¬oal a¤d sl ¯ lo
d sso' vo oo0 ' ' o¤ g ¯a¤ 0 ' os ¬o¤ovo l¯o¤ ¤oal Add o¯aad
c0 oos a¤d a' ¤o¤ds, l oss ' g ¤l ' y 3µoo¤ sl 0ll ¤ g ¤l o l s¤
cav l y ¬¯ 0s ¤ o0ls dool l s¤w l ¤ a ' ll ' oo '
' ¤ covo¯oo g¯ ' a¯ ¯a¤go slow coa s a¯oJ¤d odgoo l g ¯ ' '
3µ¯ ¤ - ' o so¤o o l l ¤o da¤µo¤od ¤ c -o¯y c¤ µs go¤o¯o0s ' y
ovo¯coa' s Co¤l o¯ lo ' µa ¤ o¤ g ¯ ' , ¤ol d ¯ocl ' yovo¯ coa' s
~' aco l ¤o l s¤ ¤ lo ' µa¤ C' oso g ¯ ' ' ¤ood ´¯ ' ' l ' ' l s¤
l ' a-os oas ' y w l ¤ l o¯-, a ooJl ¹ ' /+ ¤o0¯s 3µ¯ ¤-' o ¤ c -o¯y
c ¤ µs ovo¯l ¤o coa' s ovo¯y z0 ¤ ¤ 0l os Va-os S so¯v ¤ gs
51
Show off your next catch in Wine-Sauced Trout. Trout or perch cooks q ui ckl y as you baste
it with an herbed tomato-wine sauce. Serve with Roasted Cor on the Cob (see reci pe, page 75) .
52 fish and seafood
Barbecued Fish
1 1 pounds fresh or frozen fi sh
fi l l ets or steaks, or
4 pan-dressed fi sh ( about
8 ounces each)
Y2 cup cooki ng oi l
1 tabl espoon Worcestersh i re
sauce
Y2 teaspoon oni on sal t
Y teaspoon pepper
Lemon wedges
Crispy-Grilled Fish Fillets
3f4 cup fi nel y crushed
cornfl akes
1 cup sesame seed, toasted
(1 7/s-ounce contai ner)
1 1 6-ounce package frozen fi sh
fi l l ets, thawed
2 tabl espoons soy sauce
Sal t
Pepper
Y2 cup dai ry sour cream
Sy-Marinated Perch Fillets
2 pounds fresh or frozen perch
fi l l ets
1 cup cooki ng oi l
3 tabl espoons soy sauce
2 tabl espoons wi ne vi negar
2 tabl espoons fi nel y chopped
oni on
Fish in a Basket
1 cup al l - purpose fl our
Y2 teaspoon sal t
Y teaspoon pepper
4 whol e pan-dressed l ake or
brook trout or perch ( about
12 ounces each)
Y cup butter or margari ne,
mel ted
'¤aw l s¤, l l¯ozo¤ CJl l s¤ l ols o¯ sloa-s ¤lo4 µo¯l o¤s
¸ 'o¯ µa¤- d¯ossod l s¤, w¯aµ l a s ¤ g ¯oasod lo 3µ¯ ¤ - o
l s ¤ cav l os w l ¤ s a l a¤d µoµµo¯ ) Co¯o ¤o l ¤o o ,
Wo¯coslo¯s ¤ ¯o saJco, o¤ o¤ sa l , a ¤ d µoµµo¯, ¯ x wo
· aco l s¤ ¤ wo -g ¯oasod w ¯o g¯ oas-ol ¬¯ Js¤l s¤ w l ¤
o ¯ xl J ¯o
´¯ l s¤ovo¯ medium-hot coa sl o¯ 5 l oS ¯ ¤ Jlos ¬¯ Js¤
w l ¤ o ¯ xl J ¯o, l J¯ ¤ a¤d o¯ Js¤ soco¤d s do ´¯ ' l l s¤
l a-os oas y w¤o¤ loslod w l ¤ a l o¯-, 5 l oS ¯ ¤ Jl os ¯o¯o
3o¯vo w l ¤ o¯o¤ wodgos 3o¯vos 4.
Co¯o ¤ o co¯¤l a-o c¯J ¯os a¤d sosa¯o sood ¬¯ Js¤ l s¤
w l ¤ soy saJco 3oaso¤ w l ¤ sa l a¤d µoµµo¯ 3µ¯oad o¤o
s do ol oac¤ l ol w l ¤ soJ¯ c¯oa¯, µ¯oss coalod s do ¤
c¯J ¯o ¯ xl J¯o ¬oµoal sµ¯oad ¤ g w l ¤ soJ¯ c¯ oa¯ a¤d
coal ¤ g ol ¤o¯ s do ol l ol s · acol ¤o coalod l s¤ l ols ¤
wo - g¯oasod w ¯o g ¯ oas-ol ´¯ l s¤ ovo¯ medium-hot
coa s aooJl S ¯ ¤ Jl os 'J¯¤ l s¤ a¤d g ¯ l ' l s¤ l a-os
oas y w l ¤a l o¯-, aooJl S ¯ ¤ Jlos ¯o¯o Va-os4 so¯ v ¤ gs
'¤aw l s¤, l l¯ozo¤ ~ acol s¤ l ols ¤ µ asl c oag sol ¤
dooµ oow Co¯o ¤ o l ¤ o coo- ¤g o , soy saJco, w ¤ o
v ¤oga¯ , a¤ d l ¤o y c¤oµµod o¤ o¤ , ¯ x wo ~oJ ¯ ¯ xl J¯o
ovo¯l s¤ l ols ¤ oag , c oso oag Va¯ ¤alol s¤lo¯ 30 lo o0
¯ ¤ Jlos al ¯oo¯ lo¯µo¯al J¯ o, l J¯¤ oag occas o¤a y .¯a ¤
l s ¤ , ¯oso¯v ¤ g ¯a¯ ¤ado
~ aco l s¤ ¤ wo - g¯oasodw ¯o g¯ oas-ol ´¯ ovo¯ hot
coa slo¯S lo9 ¯ ¤ Jl os 'J¯¤ l s¤ a¤d o¯ Js¤w l ¤¯a¯ ¤ado
´¯ l l s¤ l a-os oas y w¤o¤ loslod w l ¤ a lo¯-, o lo S
¯ ¤ Jlos ¯o¯o Va-os o so¯v ¤ gs
' ¤ a oow co¯o ¤o l oJ¯, sa l , a¤d µoµµo¯ . µ l s ¤ ¤
soaso¤edl ' oJ¯, coal ¤ gl ¤o¯oJg ¤ y ~ acol ¤ocoal edl s¤ ¤
a wo · g¯oasod w ¯o g ¯ oas-ol
´¯ l s¤ ovo¯ hot coa s aooJl ¹ 0 ¯ ¤ Jl os 1J ¯¤ l s¤ a¤d
oaslo w l ¤ ¯o lod oJll o¯ ´¯ l ' l s¤ l a-os oas yw¤o¤
loslod w l ¤ a l o¯-, a ooJl ¹ 0 ¯ ¤ Jlos ¯o¯o, oasloollo¤ w l ¤
oJll o¯ Va-os 4 so¯v ¤ gs
Wild Rice-Stuffed Salmon
Hi ckory chi ps
2 cups chi cken broth
Y cup fi nel y chopped oni on
1 cup wi l d ri ce, ri nsed
1 tabl espoon butter or
margari ne
1 tabl espoon sni pped parsl ey
1 6-pound whol e dressed sal mon
Butter, mel ted
Stuffed Smoked Salmon
Hi ckory chi ps
1 cup fi nel y chopped cel ery
Y cup chopped oni on
3 tabl espoons butter or
margari ne
4 cups herb-seasoned stuffi ng
croutons
2 tabl espoons sni pped parsl ey
Y2 teaspoon grated l emon peel
1 tabl espoon l emon j ui ce
Y2 teaspoon sal t
Dash pepper
8-pound whol e dressed
sal mon
1 cup butter or margar i ne,
mel ted
Halibut Kabobs
1 1 2- ounce package frozen
hal i but steaks, thawed
Y cup cooki ng oi l
Y cup dry vermout h
Y cup l emon j ui ce
1 teaspoon sal t
1 teaspoon dri ed oregano,
crushed
1 smal l cl ove garl i c,
mi nced
6 mushroom caps
1 l arge green pepper
1 2 cherry tomatoes
53
3oa- l ¤o ¤ c -o¯y c ¤ µs ¤ o¤ oJ g¤ wal o¯ lo covo¯ aooJl ¹
¤oJ¯ oolo¯o g ¯ ¤ g .¯a ¤ c ¤ µs ' ¤ saJcoµa¤ co¤o ¤ o
c ¤ c-o¤ o¯ol¤ a¤d o¤ o¤ , o¯ ¤ gl ooo ¤ g Addw d ¯ colo
saJcoµa¤ a¤d ¯odJco ¤oal Covo¯ , s ¤¤o¯ l l¤o q J d s
aoso¯ ood, aooJl 40¤ ¤ Jl os 3l ¯ ¤ l¤o ¹ lao osµoo¤ oJllo¯
a¤d s ¤ µµod µa¯s oy 3µoo¤ sl Jll ¤ g ¤lo cav l y ol sa ¤o¤,
s -owo¯o¯ l o
' ¤ covo¯od g¯ a¯¯a¤go slow coa s a¯oJ¤d odgo ol l ¤o
g ¯ 3µ¯ ¤- oso¤ooll ¤oda¤µo¤odc ¤ µs go¤o¯oJs yovo¯
coa s Co¤l olo µa¤o¤ g ¯ , ¤ol d ¯ocl yovo¯coa s ~ aco
l s¤ ¤ lo µa¤
C oso l ¤o g ¯ ¤ood ´¯ l l s¤ l a-os oas y w¤o¤
loslodw l ¤a l o¯-, ¹ ' /+lo ¹ ' /z ¤ oJ ¯s ¬¯Js¤l s¤occas o¤a y
w l ¤ ¤o lod oJll o¯ 3µ¯ ¤- o l ¤o ¤ c -o¯y c ¤ µs ovo¯ coa s
ovo¯y ?0 ¤ ¤ Jl os Va-os ¹ 0 so¯v ¤ gs
3oa- ¤ c -o¯y c ¤ µs ¤ o¤oJ g ¤ wal o¯l ocovo¯aooJl ¹ ¤oJ¯
oolo¯o g ¯ ¤ g .¯a ¤ c ¤ µs ' ¤ saJcoµa¤ coo- co o¯y a¤d
o¤ o¤ ¤ l ¤o 3 lao osµoo¤s oJll o¯ l lo¤do¯ ~oJ ¯ ovo¯
sl Jll ¤ g c ¯oJlo¤s Add µa¯s oy, o¤o¤ µoo a¤d ¡ J co, sa l
a¤d µoµµo¯ 'oss logol ¤o¯ l wo co¤o ¤od 3µoo¤ ¤lo
cav l y ol sa ¤o¤ , s -owo¯o¯ l o c osod
' ¤ covo¯od g ¯ a¯¯a¤go slow coa s a¯oJ ¤ d odgo ol g¯
3µ¯ ¤ - o so¤o o l l ¤o da¤µo¤od c ¤ µs ovo¯ coa s Co¤l o¯
lo µa¤ o¤ g ¯ , ¤ol d ¯ocl y ovo¯ coa s ~ aco l s¤ ¤ lo
µa ¤ C oso g ¯ ¤ood ´¯ l l s ¤ l a-osoas y w¤o¤loslod
w l ¤ lo¯-, ¹ ' /+ lo ¹ ' /z ¤ oJ ¯s ¬¯ Js¤ l s ¤ occas o¤a ' y w l ¤
¤o lod oJll o¯ 3µ¯ ¤ - o ¤ c -o¯y c ¤ µs ovo¯ coa s ovo¯y ?0
¤ ¤ Jl os 3o¯vos ¹ 0 lo ¹ ?
CJl l s¤ ¤lo ¹ - ¤ c ¤ µ ocos ' ¤ oow co¤o ¤o o , vo¯¤oJl ¤,
o¤o¤¡ J co, sa l , o¯oga¤o, a¤d ga¯ c ~ acol s¤µ ocos ¤
¤a¯ ¤ado Covo¯, ¤a¯ ¤ alo al ¯oo¤ lo¤µo¯al J¯o l o¯ ¹ ¤oJ¯
.¯a ¤ l s¤, ¯oso¯v ¤ g ¤a¯ ¤ado ~oJ¯ so¤o oo ¤ g walo¯
ovo¯ ¤J s ¤ ¯oo¤s ¤ oow 'ol sla¤d ¹ ¤ ¤ Jlo, d¯a ¤ CJl
g ¯oo¤µoµµo¯ ¤lo ¹ - ¤ c ¤ sqJa¯ os ´¤ s x s -owo¯s a lo¯ ¤alo
l s¤ , g ¯oo¤ µoµµo¯ , a¤d c¤o¯¯y l o¤aloos, o¤d w l ¤ ¤Js¤-
¯oo¤ caµs ´¯ l ¤o -aooosovo¯ medium coa sl o¯ S l o¹ 0
¤ ¤ Jl os, l J¯¤ ¤ g a¤d oasl ¤ g l¯oqJo¤l y w l ¤ ¤a¯ ¤ado
Va-os o so¯v ¤ gs
54 fish and seafood
Charcoaled Halibut Steaks
Y2 cup shredded unpeel ed
cucumber
Y2 cup dai ry sour cream
Y cup mayonnai se or
sal ad dressi ng
1 tabl espoon sni pped chi ves
2 teaspoons l emon j ui ce
Y teaspoon sal t
Dash pepper
2 pounds fresh or frozen hal i but
steaks or other fi sh
Y cup butter or margari ne
1 teaspoon sal t
Y teaspoon pepper
Papri ka
Charcoal-Grilled Shrimp
2 pounds fresh or frozen l arge
shri mp, shel l ed and devei ned
Y cup ol i ve or cooki ng oi l
Y2 cup fi nel y chopped oni on
Y2 cup dry whi te wi ne
Y cup l emon j ui ce
Y cup fi nel y sni pped parsl ey
1 tabl espoon Worcestershi re
sauce
1 teaspoon di l l weed
Y2 teaspoon sal t
Barbecued Shrimp Kabobs
1 B- ounce can tomato sauce
1 cup chopped oni on
Y2 cup water
Y cup packed brown sugar
Y cup cooki ng oi l
Y cup l emon j ui ce
3 tabl espoons Worcestershi re
sauce
2 tabl espoons prepared mustard
2 teaspoons sal t
Y teaspoon pepper
1 pound fresh or frozen l arge
shri mp, shel l ed and devei ned
1 1 5%-ounce can pi neappl e
chunks
1 green pepper, cut i n 1 - i nch
squares
2 cups col d water
1 cup regul ar ri ce
Y2 teaspoon sal t
2 tabl espoons sni pped parsl ey
¬ o¤ ds ¤ ¯oddod c0 c0 ¤oo¯ w l ¤ so0¯ c¯oa¤, ¤ayo¤ ¤a soo¯
sa ad d¯oss ¤ g, c ¤ vos, o¤o¤ ¡ 0 co, l ¤o 1 /4 l oasµoo¤ sa l ,
a¤d l ¤odas¤ µoµµo¯ V x wo' a¤d c¤ sa0co
'¤aw l s¤, l l¯ozo¤ C0l ¤lo o µo¯l o¤s · aco ¤ wo -
g ¯oasodw ¯o g¯ oas -ol ' ¤ sa0coµa¤¤o l o0ll o¯ ,s l ¯ ¤ l ¤o
¹ l oasµoo¤ sa l a¤d 1 /s l oasµoo¤ µoµµo¯
´¯ l s¤ ovo¯ medium-hot coa s lo¯ b lo S ¤ ¤ 0 los,
o¯ 0s ¤ ¤ g w l ¤ o0 ll o¯ ¤ xl 0¯o occas o¤a y '0¯ ¤ a¤d oaslo
w l ¤ ¯o¤a ¤ ¤ g o 0llo¯ ¤ xl 0¯o ´¯ l l s¤ l ' a-os oas y
w¤ o ¤ loslod w l ¤ a l o¯-, b l o S ¤ ¤ 0l os ¤o¯ o 3µ¯ ¤ - ol s¤
w l ¤µaµ¯ -aa¤dso¯vow l ¤c ¤ odc0 c0 ¤oo¯ sa0co Va-os
o so¯v ¤ gs
'¤aw s¤ ¯ ¤µ, l l¯ozo¤ Co¤o ¤o o , o¤ o¤, w ¤ o, o¤o¤
¡ 0 co, µa¯s oy, Wo¯cosl o¯s ¤ ¯o, d wood, a¤d sa' l · aco
s¤ ¯ ¤µ ¤ µ asl c oag sol ¤ dooµ oow ·o0 ¯ ¤a¯ ¤ado
¤ xl 0¯o ovo¯ s ¤ ¯ ¤µ C| oso oag Va¯ ¤alo3lo4 ¤ o0 ¯s ¤ l ¤o
¯ol¯ go¯alo¯ .¯a ¤ s ¤ ¯ ¤µ, ¯oso¯v ¤ g ¤a¯ ¤ado
· aco s¤ ¯ ¤µ ¤ wo - g¯oasod w ¯o g ¯ oas-ol or o¤
z4x ¹ S- ¤ c¤ µ ocool ¤oavy-d0lylo ´¯ ovo¯ hot coa slo¯
¹ b lo z0 ¤ ¤ 0l os, l 0¯¤ ¤ g oas-ol o¯ ¤ d v d0a s ¤ ¯ ¤µollo¤
a¤d oasl ¤ gw l ¤ ¤a¯ ¤ado Va-os o so¯v ¤ gs
' ¤ sa0coµa¤ co¤o ¤o l o¤alo sa0ce, o¤ o¤, l ¤ o 1 12 c 0 µ
walo¯, o¯ow¤ s 0 ga¯ , coo- ¤ g o , o¤o¤ ¡ 0 co, Wo¯cosl o¯-
s ¤ ¯o, ¤0 sla¯d, l ¤o z l oasµoo¤s sa l , a¤d µoµµo¯ 3 ¤¤o¯ ,
0 ¤covo¯od, ¹ S ¤ ¤ 0l os, sl ¯ ¯ ¤ g o¤co o¯ lw co, sol as do
'¤aw s¤ ¯ ¤µ, l l¯ozo¤ .¯a ¤ µ ¤oaµµ o, ¯oso¯v ¤ gz lao o-
sµoo¤s sy¯0 µ Co¤o ¤ osy¯ 0µ w l ¤ sa0co ¤ xl0 ¯o
· aco s¤¯ ¤µ ¤ µ asl c oag sol ¤ a Oooµ oow ·o0¯
sa0co ¤ xl 0¯o ovo¯ s ¤ ¯ ¤µ, c oso oag Va¯ ¤alo al ¯oo¤
lo¤µo¯al 0 ¯o lo¯z lo 3 ¤ o0 ¯s .¯a ¤ , ¯oso¯v ¤ gsa0co
On loJ ¯ s -owo¯s a lo¯ ¤alo' y l ¤ ¯oad l ¤o s¤¯ ¤µ, ? p ¤o-
aµµ' o c¤ 0 ¤ -s, a¤d g ¯oo¤ µoµµo¯ sq0a¯os ´¯ ovo¯ hot
coa s lo¯ b lo S ¤ ¤ 0l os '0¯¤ -aooos a¤d o¯ 0s¤ w l ¤
¤a¯ ¤ado ´¯ l s¤¯ ¤µ a¯o do¤o, b l o S ¤ ¤ 0l os ¤o¯o,
oasl ¤ goccas o¤a y w l ¤ sa0co
Voa¤w¤ o, µ¯oµa¯o l ¤o ¯ co ' ¤ a sa0coµa¤co¤o ¤ ol ¤o
? c0 µs co d wal o¯ , ¯ co, a¤d 1 12 loasµoo¤ sa l , covo¯ w l ¤
l g ¤l-l ll ¤ g d ¬¯ ¤gl oa ¯o ¤ goo , ¯od0co¤oal Co¤l ¤ 0 o
coo- ¤ g ¹ 4¤ ¤ 0l os¸ do¤ ol llcovo¯) ¬o¤ovol¯o¤ ¤oal , ol
sla¤d, covo¯od, ¹ 0 ¤ ¤ 0l os 3l ¯ ¤ l ¤o µa¯s oy 3o¯vo ¤ol
s¤ ¯ ¤µ -aooosovo¯ ¯ co ·ass ¯o¤a ¤ ¤ gsa0co, l dos ¯od
Va-os 4 so¯v ¤ gs
Foil-Barbecued Shrimp
2 pounds fresh or frozen
l arge shri mp, shel l ed
a nd devei ned
6 tabl espoons butter or
margari ne ·
Y2 cup sni pped parsl ey
3 teaspoon curry powder
1 cl ove garl i c, mi nced
Y teaspoon sal t
Dash pepper
55
'¤aw s ¤ ¯ ¤µ, l l¯ozo¤ ' ¤ saJcoµa¤ ¤o l o Jllo¯ , sl ¯ ¤
µa¯s oy, cJ¯¯y µowdo¯ , ga¯ c, sa l , a¤d µoµµo¯ Adds ¤ ¯ ¤µ,
sl ¯ l o coal . v do s ¤ ¯ ¤µ ¤ xl J¯o oqJ a y a¤o¤ g s x
¹ ? × ¹ S- ¤ c¤ µ ocos ol ¤oavy-dJly lo 'o d lo a¯oJ¤d
s¤¯ ¤µ, soa ¤ gl ¤oodgoswo
´¯ s¤ ¯ ¤µovo¯hot coa s aooJl S ¤ ¤ Jl os 'J¯ ¤a¤dg ¯
l do¤o, / lo S ¤ ¤ Jl os ¤o¯o 3o¯vo ¤ lo µac-agos, l
dos ¯od Va-os o so¯v ¤ gs
Skewered Scallops and Bacon
8 ounces fresh or frozen
unbreaded scal l ops
(about 24)
3 tabl espoons butter or
margari ne, mel ted
2 tabl espoons l emon j ui ce
Dash pepper
1 2 bacon sl i ces, hal ved crosswi se
(1 2 ounces)
Papri ka
Foil-Wrapped Clambake
48 soft-shel l ed cl ams
i n shel l s
4 quarts col d water
Y cup sal t
2 2- to 2Y2-pound ready-to-cook
broi l er-fryer chi ckens,
quartered
Sal t
Pepper
8 whol e ears of corn
Rockweed or l arge bunch
parsl ey
8 frozen l obster tai l s, t hawed
( about 2 pounds)
1 1 6-ounce package frozen fi sh
fi l l ets, thawed and cut i n
8 pi eces
1 pound butter, mel ted
'¤aw sca oµs, l l¯ozo¤ ¬o¤ovo a¤y s ¤o µa¯l c os a¤d
was¤l ¤o¯oJ g¤ y Co¤o ¤o oJll o¯, o¤o¤¡ J co, a¤dµoµµo¯
~oJ¯ ¤a¯ ¤ado ovo¯ sca oµs Covo¯ , ol sla¤d al ¯oo¤
l o¤µo¯al J ¯o lo¯ 30 ¤ ¤ Jl os .¯a ¤ sca oµs, ¯oso¯vo ¤a¯ -
¤ado ' ¤ s - ol µa¯l a y coo-oaco¤ .¯a ¤ o¤µaµo¯ lowo s
a¤d coo W¯aµ oach sca oµ w l ¤ a ¤a l s co ol µa¯l a y
coo-od oaco¤ ´¤ s x s -owo¯s l ¤¯oad oaco¤·w¯ aµµod
sca oµs, socJ ¯ ¤ g oaco¤ w l ¤ s -owo¯ a¤d a ow ¤ g so¤o
sµaco oolwoo¤ oac¤ sca oµ 3µ¯ ¤ - o w l ¤ µaµ¯ -a ´¯
ovo¯ hot coa s, oaco¤ s do dow¤, a ooJl S ¤ ¤ Jl os 'J¯ ¤,
Js ¤g s µalJ a, oaslo w l ¤ ¤a¯ ¤ado ´¯ l oaco¤ s c¯ sµ
a¤d o¯ow¤ aooJl S ¤ ¤ Jlos ¤o¯o 3o¯vos o
'¤o¯oJ g¤ y was¤ c a¤s ¤ s ¤ o s ' ¤ a a¯ go -oll oco¤o ¤o
co d walo¯ a¤d 1 1
3
c J µ sa l ~ aco c a¤s ¤ sa l-wal o¯
¤ xl J¯o, ol sl a¤d ¹ S ¤ ¤ Jl os ¬ ¤sowo ¬oµoalsa l-walo¯
soa- ¤ g a¤d ¯ ¤ s ¤ g lw co ¤o¯o
¬¯oa- d¯J¤sl c-, ¤ µ , a¤ d w ¤g ¡ o ¤ls ol c¤ c-o¤s so
µ ocos w ¯o¤a ¤ l al o¤ g ¯ ' ¤ covo¯od g ¯ µ aco
c ¤ c -o¤ µ ocos, s - ¤ s dodow¤, ovo¯ hot coa s ´¯ ' aooJl
¹ 0 ¤ ¤ Jl os 3oaso¤ w l ¤ sa l a¤d µoµµo¯ 'J¯ ¤ oac-¤ J s -s
ol co¯ ¤ Jso a sl ll o¯ Js¤ lo ¯o¤ovo s - 'ay ¤ J s -s oac- ¤
µ aco
'oa¯ ol l s xloo¤ 3 o × ¹ S- ¤ c ¤ µ ocos ol ¤oavy-dJly l o
~ aco ¹ s¤ool c¯ossw so ovo¯ a soco¤d s ¤ool ¬oµoal ,
¤a- ¤ g a lola ol S sol s 'ay a ¤a¤dl J ol ¯oc-wood o¯
µa¯s oy ¤ co¤l o¯ oloac¤ lo sol CJl o g ¤l ¹ S· ¤ c ¤ sqJa¯os
ol c ¤oosoc ol ¤ , µ aco ¹ sqJa¯o aloµ ¯oc -wood
'o¯oac¤ µac-ago a¯ ¯a¤gol ¤olo ow ¤ go¤c ¤oosoc ol ¤
o c a¤s ¤ s ¤ o s , ¹ µ¯ocoo-od c ¤ c -o¤ q Ja¯l o¯, ¹ oa¯ ol
co¯ ¤, ¹ oosl o¯la , a¤d ¹ µ ocool l s¤ 3ocJ ¯o yl ooµµos l o
o¤ds ol c ¤oosoc ol ¤ l ogol ¤o¯ 3oa oµµos lo o¤ds ol lo
l ogol ¤o¯ , soa ¤ g odgoswo
~ aco lo µac-agos, soa¤ s do J µ, o¤ g ¯ 'owo¯ l ¤o
g ¯ ¤ood ´¯ ovo¯ hot coa s aooJl 4S¤ ¤ Jl os
'olosllo¯do¤o¤oss l ¤oc ¤ c -o¤ d¯ J¤sl c-s¤oJ d¤ovo
Jµ a¤d
j
ow¤ oas y ¤ soc-ol 3o¯vo w l ¤ ¤ d v dJa cJµsol
¤ol, ¤o l od oJll o¯ Va-os S so¯v
¸
gs
56 fish and seafood
-
Grilled Rock Lobster Tails
4 medi um frozen rock l obster
tai l s
Y cup butter or margar i ne,
mel ted
2 teaspoons l emon j ui ce
1 teaspoon grated orange peel
Generous dash each ground
gi nger, aromati c bi tters,
a nd chi l i powder
Barbecued King Crab Legs
Y cup butter or margar i ne, mel ted
Y cup sni pped parsl ey
Y cup l emon j ui ce
1 tabl espoon prepared mustard
2 pounds frozen cooked ki ng crab
l egs, thawed a nd shel l ed
Grilled Salmon Steaks
6 fresh or frozen sal mon steaks
or other fi sh steaks
Y2 cup sal ad oi l
Y cup sni pped parsl ey
Y cup l emon j ui ce
2 tabl espoons grated oni on
Y teaspoon dry mustard
Y teaspoon sal t
Dash pepper
A
'asic Cuts
ofPish
'¤aw ¯oc- oosl o¯ la s CJl oll l ¤ ¤ J ¤do¯s¤o ¤o¤o¯a¤o
w l ¤ - l c¤o¤sc sso¯ s ¬o¤dla oac-loc¯ac-s¤o o¯ ¤ so¯l
' o¤g s-owo¯s o¤gl ¤w soool woo¤s¤o a¤d¤oallo µ¯ovo¤l
cJ ¯ ¤ g ¸'o oJll o¯l y ¯oc- oosl o¯ la s , µa¯l a y l ¤aw l a s ,
s ¤ µl ¤¯oJ g¤ co¤l o¯ o l ¤a¯d l oµ s¤o w l ¤ - lc¤o¤s c sso¯ s
W l ¤ s¤a¯µ - ¤ lo cJl l ¤¯oJ g¤ l ¤o ¤oal, oJl not thrugh
undershe/1. 3µ¯oad oµo¤ )
Co¤o ¤ o¤o lodoJll o¯o¯ ¤a¯ga¯ ¤o, o¤o¤j J co, o¯a¤go
µoo , g ¤ go¯ , a¯o¤al co llo¯s, a¤d c¤ ' µowdo¯ o¯Js¤ovo¯
oosl o¯ ¤oal W l ¤ ¤oal s do Jµ, g ¯ oosl o¯l a s ovo¯ hot
coa s lo¯ aooJl S ¤ ¤ Jl os 'J¯ ¤, s¤o s do Jµ, a¤d o¯ Js¤
w l ¤ saJco, g ¯ l ¤oal ¤as osl l s l ¯a¤sµa¯o¤cy a¤d s
oµaÇJo, S l o ¹ 0 ¯ ¤ Jl os ¯o¯o Va-os 4 so¯v ¤ gs
Co¤o ¤ o oJll o¯, µa¯s oy, o¤o¤ j J co, ¤J sla¯d, a¤d ' /+
loasµoo¤ sa l ¬¯ Js¤ l ¤o ¯ xl J ¯o o¤ c¯ao ¯oal ~ aco c ¯ao
o¤ g ¯ aooJl 4 ¤ c ¤os l¯o¤ medium coa s ¬¯ Js¤l ¤oc ¯ao
w l ¤oJll o¯ ¤ xl J¯oa¤ dl 0¯ ¤occas o¤a y l ' ¤oalodl ¤¯oJ g ¤ ,
S l oS ¤ ¤ Jl os Va-os o so¯v ¤gs
B
'¤aw l s¤, l l¯ozo¤ ~ acol s¤ ¤ s¤a owd s ¤ Co¯o ¤o o ,
µa¯s oy, o¤o¤j J co, o¤ o¤ , ¤J sla¯d, sa l , a ¤ d µoµµo¯ ~oJ¯
ovo¯ l s¤ 'ol sla¤d al ¯oo¤ lo¤µo¯alJ¯o ? ¤oJ¯s, l J¯ ¤ ¤ g
occas o¤a y ( Or, ¤a¯ ¤al o, covo¯od, ¤ ¯ol ¯ go¯alo¯ 4 l oo
¤oJ¯s ) .¯a ¤ , ¯oso¯v ¤ g ¯a¯ ¤ado ~ aco l s¤ ¤ wo -
g ¯oasod w ¯o g ¯ oas-ol ´¯ ovo¯ medium-hot coa s l
l s ¤ s g ¤l yo¯ow¤od, Sl o S ¯ ¤ Jl os ¬aslow l ¤ ¤a¯ ¤ado
a¤d l J¯ ¤ ¬¯ Js¤ aga ¤ w l ¤ ¯a¯ ¤ado, g ¯ l l s¤ l a-os
oas y w¤o¤l osl odw l ¤ al o¯-, SloS ¤ ¤ Jlos¤o¯o 3o¯voso
( A) Dressed or pan-dressed l s¤ ¤avo ooo¤ g Jllod a¤d
sca od JsJa y, l ¤o¤oad , l a , a¤dl ¤s¤avoooo¤¯o¤ovod
¸ ¬) Fillets a¯e µ oces ol l s¤cJt o¤gt ¤w sol¯o¤t ¤es dosol
l ¤o l s¤ W¤o¤ l ol ¤ g a l s¤, l¤o oac-oo¤o s d sca¯dod
¤l acl , sol ¤ol olsa¯ov ¯l Ja y oo¤o oss ¸ C) Steaks a¯o°/s-
lo ¹ - ¤ c ¤-l ¤ c- c¯oss-socl o¤ s cos cJl l¯o¤ a a¯go,
d¯ossod l s¤
c
57
Sausages and Frankfurters
Mustard-Brushed Bologna Kabobs
1 pound chunk bol ogna, cut
i nto 1 -i nch cubes
1 1 5¥- ounce can pi neappl e
chunks, drai ned
V cup butter or margar i ne,
mel ted
2 tabl espoons Dij on- styl e
mustard
1 tabl espoon sni pped parsl ey
2 teaspoons l emon j ui ce
Dash pepper
Quick Frank Kabobs
8 frankfurters, cut i nto
t hi rds
1 1 6- ounce can whol e new
potatoes, drai ned
2 medi um green peppers, cut
i n pi eces
V cup horseradi sh mustard
V cup catsup
Y envel ope taco seasoni ng mi x
(about 2 tabl espoons)
2 t abl espoons water
2 tabl espoons cooki ng oi l
Several drops bottl ed hot
pepper sauce
Tangy Barbecued Franks
1 medi um oni on, t hi nl y sl i ced
V cup chopped cel ery
V cup chopped green pepper
1 cl ove garl i c, mi nced
V cup butter or margari ne
1 1 0
3
/4- ounce can condensed
tomato soup
V cup water
V cup packed brown sugar
2 tabl espoons vi negar
2 tabl espoons prepared mustard
1 tabl espoon Worcestershi re
sauce
V teaspoon bottl ed hot pepper
sauce
1 pound frankf urters (8 to 1 0)
´¤ loJ ¯ s-owo¯s a lo¯ ¤alo y l ¤ ¯oad oo og¤a cJ oos w l ¤
µ ¤oaµµ o c ¯ J ¤-s Co¤o ¤o ¤o lod oJll o¯, ¤J sla¯d, µa¯s-
oy, o¯o¤¡ J co, a¤d µoµµo¯ ¬¯ Js¤ovo¯ s-owo¯od oo og¤a
a¤d µ ¤oaµµ o ´¯ -aooos ovo¯ medium coa s , l J¯¤ ¤ g
l¯oqJo¤l y l ¤oalod l ¯ ¯oJ g ¤ , S l o ¹ 0 ¤ ¤ Jl os ¬¯ Js¤ l ¤o
-aooos l¯oqJo¤l yw l ¤ l ¤o oJll o¯ ¤ xl J¯o 3o¯vos 4
`¤ ¯oad l¯a¤- µ ocos o¤ s -owo¯s a !o¯¤alo yw l ¯ µolaloos
a¤d µoµµo¯ µ ocos ¤ s¤a oow sl ¯ logol ¤o¯ ¤o¯so¯ad s¯
¤J sl a¯d , cals J µ, l aco soaso¤ ¤ g ¤ x, walo¯, o , a¤d ¤ol
µoµµo¯ saJco ´¯ -aooos ovo¯ medium coa s lo¯ ¹ 0
¤ ¤ Jlos , l J¯ ¤ ¤ gollo¤ a¤ do¯ Js ¯ ¤ g l ¯oqJo¤l yw l ¤¤J sla¯d
¤ xl J¯o Va-os 4 lo o so¯v ¤ gs
' ¤ ¤oavy ¹ 0- ¤ c¤ s - ol ovo¯ hot coa s coo- s cod o¤ o¤ ,
co o¯y, g ¯oo¤ µoµµo¯ , a¤d g a¯ c ¤ oJll o¯ o¯ ¤a¯ga¯ ¤ol
lo¤do¯ o J l ¤ol o¯ow¤ , aooJl ¹ 0 ¤ ¤ Jl os 3l ¯ ¤ l o¤alosoJµ,
walo¯, o¯ow¤ s J ga¯, v ¤oga¯ , ¤J sl a¯d, Wo¯cosl o¯s ¤ ¯o, a¤d
¯ol µoµµo¯ saJco Covo¯ , o¯ ¤g l o oo , a ow ¤ g ¹ S l o ?0
¤ ¤ Jl os 3co¯o l¯a¤-s o¤ o as, addl o¤ol ¤ xl J ¯o Coo-l
¤oalod l ¤¯oJ g ¤ , aooJl ¹ 0 ¤ ¤ Jl os¤o¯ o, sl ¯¯ ¤ goccas o¤a -
y Va-os 4 o¯ S so¯v ¤ gs
58 sausages and frankfurters
Jiffy Frank and Cabbage Skil let
2 tabl espoons butter or
margari ne
2 1 6- ounce j ars sweet-sour red
cabbage, drai ned
1 1 2- ounce package frankfurters,
cut i n 1 -i nch pi eces
2 medi um appl es, cored and
chopped
1 smal l oni on, chopped
Skewered Bratwurst
1 pound bratwurst (6 brats)
% cup l i ght cream
2 tabl espoons prepared mustard
Y2 teaspoon i nstant mi nced oni on
% teaspoon coarsel y cracked
pepper
Dash papri ka
1 1 6-ounce can sauerkraut,
drai ned
Pol ish Sausage-Krauters
8 sl i ces bacon
8 Pol i sh sausage or l arge
frankfurters
1 8- ounce can sauerkraut,
drai ned and sni pped
% cup chi l i sauce
2 tabl espoons fi nel y chopped
oni on
1 teaspoon sugar
1 teaspoon caraway seed
Frank and Bean Skil l et
1 1 %-ounce envel ope sour cream
sauce mi x
3 cup mi l k
Few drops bottl ed hot pepper
sauce
1 22-ounce j ar baked beans
4 or 5 frankf urters, bi as-sl i ced
1 3-ounce can French-fri ed
oni ons
' ¤ ¤oavys- ol ovo¯medium coa s¤o l o0ll o¯ o¯ ¤a¯ga¯ ¤o,
sl ¯ ¤ d¯a ¤od caooago, l ¯a¤ -l 0¯l o¯s, c¤oµµod aµµ o, a¤d
o¤ o¤ Covo¯, s ¤¤o¯ ¤ xl0 ¯o l o¤ o¤ s lo¤do¯ a¤d
caooago a¤d ¤oal a¯o ¤oalod l ¤¯o0g ¤ , a oo0l 20 ¤ ¤0los
Va-os 4 so¯v ¤ gs
C0l oac¤ o¯al ¤lo l ¤ ¯ds 1¤ ¯oad l ¤ o o¯alw0¯sl µ ocos o¤
lo0¯ s-owo¯s 'o¯ sa0co, co¤o ¤ o g¤l c ¯oa¤, ¤0sla¯d,
¤sl a¤l ¤ ¤cod o¤ o¤, µoµµo¯, a¤d µaµ¯ -a
´¯ o¯al µ ocos ovo¯ medium-hot coa s l ¤oalod
l ¤¯o0g¤ , / lo B ¤ ¤ 0los , l 0¯ ¤ ¤ g a¤d o¯ 0s ¤ ¤ g oll o¤ w l ¤
sa0co ' ¤ sa0coµa¤¤ oalsa0o¯-¯a0l 3o¯vog¯ od ¤oal a¤d
sa0coovo¯ ¤ol sa0o¯-¯a0l Va-os 4 so¯v ¤gs
|a¯l a y coo- oaco¤ .¯a ¤ , sol as do 3 l sa0sagos o¯
l ¯a¤-l 0¯lo¯s o¤gl ¤w so, c0ll ¤ g a ¤osll oo¤ds a¤d o¤ y
3
/4
ol l ¤owayl ¤¯o0g ¤
Co¤o ¤ osa0o¯-¯a0l , c ¤ sa0co, o¤ o¤, s0ga¯, a ¤ dca¯a-
way sood 3l0ll a oo0l 2 l ao osµoo¤s oll ¤o¤ xl 0¯o ¤los l
ol oac¤ sa0sago o¯ l¯a¤ -l 0¯l o¯ W¯aµ oac¤ w l ¤ a sl¯ µ ol
oaco¤ , soc0 ¯o w l ¤ woodo¤ µ c-s
´¯ ovo¯ hot coa s l o¯ 1 0 lo 1 2 ¤ ¤ 0l os, l 0¯¤ ¤ g l¯oÇ0o¤l y
so oaco¤coo-s c¯ sµo¤ a s dos 3o¯vos B
' ¤ ¤oavy s- ' ol o o¤dlog ol ¤o¯ so0¯ c¯oa¤sa0co¤ x, ¤ -,
a¤d ¤ol µoµµo¯ sa0co 3l ¯ ¤ oa-od ooa¤s a¤d l ¯a¤ -
µ eces Coo- ove¯ medium coa s, st ¯¯ ¤g occas o¤a y, l
¤ xl 0 ¯o s ¤oalod l ¤¯o0 g¤ 3olo¯o so¯v ¤ g, sl ¯ ¤ aoo0l
3
/4 ol
l¤o '¯o¤c¤-l¯ od o¤ o¤s 3µ¯ ¤ - o ¯o¤a ¤ ¤ g o¤ o¤s aloµ ·
oac¤ so¯v ¤ g Va-os 4 so¯v ¤ gs
Lamb
Marinated Leg of Lamb
1 5- to 6-pound l eg of l amb
Y cup l emon j ui ce
V2 cup cooki ng oi l
V cup fi nel y chopped oni on
2 tabl espoons fi nel y sni pped
parsl ey
1 teaspoon sal t
Y teaspoon dri ed thyme, crushed
Y teaspoon dri ed basi l , crushed
V teaspoon dri ed tarragon,
crushed
Apricot Lamb Kabobs
Y cup chopped oni on
1 smal l cl ove garl i c, mi nced
2 tabl espoons cooki ng oi l
1 1 7-ounce can apri cot hal ves
3 tabl espoons vi negar
2 tabl espoons brown sugar
Y teaspoon curry powder
Dash bottl ed hot pepper sauce
1% pounds bonel ess l amb, cut i n
1 V2-i nch cubes
GJ alancing
(  eat on
a Spit
59
¬avo ¤oal ¤a¤ oo¤o ogol a¤o a¤ds l o¤gl ¤w sosoyo0
ca¤ sµ¯oad ll al o¤g ¯ -o a l ¤ c - sl oa- Co¤o ¤ o o¤o¤
¡ 0 co, o , o¤ o¤, µa¯s oy, sa l , l ¤y¤o, oas , a¤d l a¯¯ago¤
~ aco a¤o ¤ a¯ go µ asl c oag sol ¤ dooµ oow ~o0¯
o¤o¤¡ 0 co¤ xl 0¯o ovo¯ a¤o , c osooag ¬ol¯ go¯alo4 l oo
¤o0¯s, l 0¯¤ ¤ g oag occas o¤a y lo coal a¤oovo¤ y .¯a ¤
a¤o, ¯oso¯v ¤ g ¤a¯ ¤ado
' ¤so¯l lwo o¤g s -owo¯s l ¤¯o0 g¤ ¤oal al ¯ g¤l a¤g os
¤a- ¤g a +, or µ aco ¤oal ¤ a w ¯o g ¯ oas-ol ¸ 1¤ s
¤a-osl o¯ oasyl 0¯¤ ¤ g ol¤oala¤d-ooµs¤oall¯o¤c0¯ ¤ g
d0 ¯ ¤ g coo- ¤ g ) ´¯ ovo¯ medium coa s, l 0¯¤ ¤ g ovo¯y ¹ b
¤ ¤ 0l os, l dos ¯od do¤o¤oss, aoo0l ¹ ' /z ¤o0¯slo¯¤od 0 ¤
o¯ z ¤o0¯s lo¯ wo -do¤o ¬aslo l¯oÇ0o¤l y w l ¤ ¯oso¯vod
¤a¯ ¤ado ~ aco a¤o o¤ ca¯v ¤ g ooa¯d , ¯o¤ovo l¯o¤
oas-ol o¯ ¯o¤ovo s -owo¯s C0l a¤o ac¯oss g ¯a ¤ ¤lo l ¤ ¤
s cos Va-os B l o¹ 0 so¯v ¤ gs
Note: 1¤ s ¤a¯ ¤ado s oÇ0a y good o¤ oo¤o- ¤ og ol
a¤o s0c¤ as µ cl 0¯od oo ow ¤ l¤o l µ oox ¸ soo c¤a¯l o¤
µagos B-9 lo¯l ¤ ¤gs)
' ¤ sa0coµa¤ coo- o¤ o¤ a¤d g a¯' c ¤ ¤ol o l o¤ o¤ s
l o¤do¯ o0l ¤ ol o¯ow¤ ~ aco coo-od o¤ o¤, ga¯ c, o ,
aµ¯ cols , v ¤oga¯, o¯ow¤ s 0 ga¯ , c 0¯¯y µowdo¯, ¤ol µoµµo¯
sa0co, a¤d ¹ loasµoo¤ sa l ¤ o o¤do¯ co¤la ¤ o¯ Covo¯,
o o¤d l s¤ool¤ ¬ol 0¯¤ ¤ xl 0 ¯o lo sa0coµa¤ , s ¤¤o¯ ,
covo¯od , ¹ 0 ¤ ¤ 0l os Coo ~o0¯ ¤ xl 0¯o ovo¯ a¤o , covo¯
a¤d¯ol¯ go¯aloovo¯¤ g ¤l , l 0¯¤ ¤ g ¤oal occas o¤a y. .¯a ¤ ,
¯oso¯v ¤ g ¤a¯ ¤ado 1¤¯oad ¤oal o¤ s x s -owo¯s , g ¯ ovo¯
hot coa s lo¯ ¹ b lo z0 ¤ ¤ 0l os, l 0¯¤ ¤ gollo¤ ¬oal¤a¯ ¤ado,
µassw l ¤ -aooos Va-os o so¯v ¤ gs
Voal¨ do¤ol oal 0 ¯ ¤ ` o¤ l ¤ o
¯ol sso¯ o s oasy o¤co yo0
oa¯ ¤ ¤ ow lo oa a¤co l ¤o
¤oal 1o ¤o0¤l oo¤o oss
¯oasls, ¤ so¯l l ¤o s µ l ¯od
l ¤¯o0 g¤ l¤o co¤l o¯ ol l ¤o
¯oasl a¤d soc0 ¯o w l ¤ ¤o d-
¤g lo¯ -s 1osl l ¤o oa a¤co
oy¤o d ¤ g o¤oo¤dol¯od ¤
l ¤ o µa ¤ol oac¤ ¤ a¤ d a¤d
l 0¯¤ ¤ g go¤l y ' l l ¤o ¤oal
l oµs o¯ l 0¯¤s 0 ¤ovo¤ y, ¯o-
adj ust hol di n g forks or rod
as ¤ocossa¯y ¬o¤o- ¤ ¤oal
s ¤a¯do¯ lo oa a¤co 1ooll·
sol l ¤ooo¤o swo g ¤l , ¤ so¯l
l ¤o¯od d ago¤a y as s¤ow¤
al oll Ad¡ 0sl l ¤o ¤ o d ¤ g
lo¯-s a¤d losl l ¤ o oa a¤co
as aoovo
60 lamb
Let Herbed Lamb- Vegetable Kabobs, whi ch combi ne mari nated l amb wi th oni on wedges
and green and red pepper squares, make your next barbecue one that guests wi l l long remember.
Saucy Lamb Riblets
3 to 4 pounds l amb ri bl ets, cut
i n servi ng- size pi eces
Y2 cup chopped oni on
1 tabl espoon cooki ng oi l
% cup catsup
V cup water
3 tabl espoons Worcestershi re
sauce
2 tabl espoons brown sugar
2 t abl espoons vi negar
3f4 teaspoon sal t
Dash bottl ed hot pepper sauce
61
'¯ ¤ oxcoss lal l¯o¤ ¯ o ol s Coo- ¯ o ols, covo¯od, ¤
oo ¤ g sa lod walo¯ l lo¤do¯ , ¹ l o ¹ ' /+ ¤oJ¯s .¯a ¤
Voa¤w¤ o, coo-o¤ o¤ ¤ o l lo¤do¯ Addcals J µ, walo¯,
Wo¯cosl o¯s ¤ ¯o, o¯ow¤ s J ga¯ , v ¤oga¯, sa l , a¤d ¤ol µoµµo¯
saJco, ¤oall ¤¯oJ g ¤
´¯ ¯ o ols ovo¯ medium-hot coa s lo¯ ¹ 0 l o¹ S ¤ ¤ Jlos ,
l J¯ ¤ ´¯ ¹ 0 lo ¹ S ¤ ¤ Jl os ¬¯ Js¤ ¯ o ols w l ¤ calsJµ
¤ xl J¯o, co¤l ¤ Jo g ¯ ¤ g l ¯ o ol s a¯o ¤ol a¤d g azod, ¹ 0
lo ¹ S ¤ ¤ Jl os ¤o¯ o ¬o¤oal calsJ µ¤ xl J¯o ¬¯ Js¤o ¤ ¯ o ols
oolo¯o so¯v ¤ g µass w l ¤ ¤oal Va-os 4 so¯v ¤ gs
Herbed Lamb- Vegetable Kabobs
Y2 cup cooki ng oi l
1 cup chopped oni on
V cup sni pped parsl ey
V cup l emon j ui ce
1 teaspoon sal t
1 teaspoon dri ed marj oram,
crushed
1 teaspoon dri ed t hyme, crushed
1 cl ove garl i c, mi nced
1 teaspoon pepper
2 pounds bonel ess l amb, cut i n
1 - i nch cubes
Oni on wedges
Green pepper squares
Sweet red pepper squares
Armenian- I talian Lamb Chops
1 cup tomato j ui ce
Y2 cup fi nel y chopped oni on
1 cup l emon j ui ce
V cup fi nel y chopped di l l
pi ckl e
V cup
'
fi nel y chopped
green pepper
2 tabl espoons sugar
1 teaspoon sal t
1 teaspoon ground cumi n
1 teaspoon dri ed marj oram,
crushed
4 teaspoons cornstarch
2 tabl espoons col d water
6 l amb shoul der chops, cut
1 i nch t hi ck
Co¤o ¤ o coo- ¤ g o , o¤ o¤ , µa¯s oy, o¤o¤ ¡ J co, sa l ,
¤a¯¡ o¯a¤, l ¤y¤o, ga c, a¤d µoµµo¯ , sl ¯ ¤ a¤o Covo¯ ,
¯ol¯ go¯alo o lo S ¤oJ¯s , sl ¯ ¯ ¤ g occas o¤a y .¯a ¤ a¤o,
¯oso¯v ¤ g ¤a¯ ¤ado Coo- wodgos ol o¤ o¤ ¤ walo¯ l
lo¤do¯ , d¯a ¤
'¤ ¯oad s x s -owo¯s w l ¤ a¤o c J oos, o¤ o¤ wodgos,
g ¯oo¤ µoµµo¯ sqJa¯os, a¤dswool¯ odµoµµo¯ sqJa¯ os ´¯
ovo¯hot coa slo¯¹ 0 lo ¹ ? ¤ ¤ Jl os , l J¯ ¤a ¤ d o¯ Js¤ollo¤w l ¤
¯oso¯vod ¤a¯ ¤ado 3o¯vos o
' ¤ saJcoµa¤ co¤o ¤ o l o¤alo ¡ J co, o¤ o¤, o¤o¤ ¡ J co,
µ c- o, g ¯oo¤ µoµµo¯ s J ga¯ , sa l , c J ¤ ¤ , ¤a¯¡ o¯a¤, a¤d ' /+
l oasµoo¤ µoµµo¯ 3 ¤¤o¯ , covo¯od, l o¤ o¤ a¤d g ¯oo¤
µoµµo¯ a¯o l o¤do¯ , aooJl ¹ J ¤ ¤ Jl os ¬ o¤dco¯¤sl a¯c¤ a¤d
co dwal o¯, sl ¯ ¤lo saJco Coo- a¤d sl ¯ l l ¤ c-o¤od
´¯ a ¤o c¤oµsovo¯ medium coa s lo¯¹ 0 l o ¹ ? ¤ ¤ Jl os
'J¯ ¤ c ¤oµs a¤d g ¯ l do¤o, ¹ 0 l o ¹ ? ¤ ¤ Jlos ¤o¯o,
o¯Js ¤ ¤ g l¯oqJo¤l ' y w t ¤ saJco ¸ »ooµ saJco wa¯¤ oy
µ ac ¤ g l ¤ s¤a saJcoµa¤ o¤ g ¯ ) ~assl ¤o ¯o¤a ¤ ¤ g
saJcow l ¤ l ¤ o a¤o c¤oµs Va-os o so¯v ¤ gs
Barbecue Sauces
and marinades
Want to perk up and improve the smoky flavor of meat
cooking on the grill? All you need is a tangy
basting sauce or a savory marinade to bring out the
flavors of barbecued food. And this chapter
features some of the best. Once you have basted a
j ust-right sauce on beef, then next time try it on
grilled pork, lamb, poultry, or seafood. Be sure to try
the special relishes with different barbecued
meats, and savor the flavor combinations.
Sampl e the flavor-makers: Big-Batch Barbecue Sauce with chicken, Cucumber Relish,
Seasoned Butter Log on steak, and Zesty Sauerkraut Relish on a sandwich. (See i ndex for pages. )
63
Sauces and Rel ishes
Snappy Barbecue Sauce
1 cup catsup
1 cup water
Y cup vi negar
1 tabl espoon sugar
1 tabl espoon Worcestersh i re
sauce
1 teaspoon sal t
1 teaspoon cel ery seed
2 or 3 dashes bottl ed hot
pepper sauce
Easy Barbecue Sauce
1 1 4-ounce bottl e hot-styl e
catsup
3 tabl espoons vi negar
2 teaspoons cel ery seed
1 cl ove garl i c, hal ved
Western Hot Sauce
12 cup catsup
Y cup water
Y cup fi nel y chopped oni on
3 t abl espoons red wi ne vi negar
2 tabl espoons cooki ng oi l
2 teaspoons brown sugar
2 teaspoons Worcestersh i re
sauce
2 teaspoons whol e mustard seed
1 teaspoon papri ka
12 teaspoon dri ed oregano,
crushed
12 teaspoon chi l i powder
Y teaspoon sal t
Y teaspoon ground cl oves
1 bay l eaf
1 cl ove garl i c, mi nced
Durango Sauce
1 1 6-ounce can pork a nd beans
i n tomato sauce
a- ounce can tomato sauce
12 cup water
1 1 %-ounce envel ope chi l i
seasoni ng mi x
1 teaspoon Worcestershi re sauce
' ¤ sa0coµa¤ co¤o ¤ o cals 0 µ, walo¯, v ¤oga¯ , s0ga¯ , Wo¯-
cosl o¯s ¤ ¯o, sa' l , co' o¯y sood, a¤d ooll ' od ¤ol µoµµo¯
sa0co ¬¯ ¤g l ¤o ¤ xl 0 ¯o lo oo ' ¤ g , ¯od0co ¤oal a¤d s ¤-
¤o¯, 0 ¤covo¯od, l o¯ 3J ¤ ¤ 0l os Js ol ooaslo µo¯ -o¯ oool
¯ os d0 ¯ ¤ g ' asl ¹ S l o zJ ¤ ¤ 0l os ol oa¯ ooc 0 ¤ g ~ass
¯o¤a ¤ ¤ g sa0co Va-os a oo0l z c0µs
Co¤o ¤ o cals 0 µ, v ¤oga¯, co' o¯y sood, a¤d ga¯ ' c ¬ol¯ g-
o¯alo, covo¯od, l o¯ sovo¯ a' ¤o0¯s ¬o¤ovo ga¯' c Jso lo
oaslo ¤ a¤o0 ¯go¯s o¯ oool d0 ¯ ¤ g ' asl ¹ J ¤ ¤ 0l osol oa¯ oo-
c 0 ¤ g Va-os aoo0l ¹ ' /z c0 µs sa0co
' ¤ sa0coµa¤ co¤o ¤o cals 0 µ, wal o¯, o¤ o¤, v ¤oga¯ , o ' ,
o¯ow¤ s 0ga¯ , Wo¯coslo¯s ¤ ¯o, ¤0 sl a¯d sood, µaµ¯ -a, o¯ og-
a¤o, c ¤ ' µowdo¯ , sa' l , c ' ovos, oay ' oal, a¤d ga¯ ' c ¬¯ ¤g
¤ xl 0 ¯o l ooo ' ¤ g ¯od0co¤oal a¤ds ¤¤o¯, 0 ¤covo¯od, l o¯
¹ J ¤ ¤ 0l os, sl ¯ ¯ ¤ g o¤co o¯ lw co . sca¯d oay' oal Jsolo
oaslo ¤ a¤o0¯go¯s o¯ ¯ os d0 ¯ ¤ g ' asl ¹ J lo ¹ S ¤ ¤ 0l os ol
oa¯ ooc 0 ¤g Va-os aoo0l ¹ ' /z c0µs
' ¤ o ' o¤do¯ co¤l a ¤o¯ cq¤o ¤o µo¯ - a¤d ooa¤s ¤ l o¤alo
sa0co, l o¤alo sa0co, wal o¯, c ¤ ' soaso¤ ¤ g ¤ x, a¤d
Wo¯coslo¯s ¤ ¯o sa0co Covo¯ a¤d o' o¤d l ¤o ¤ xl 0 ¯o l ' '
s¤ool¤ Jso sa0co l o oasl o µo¯ - c¤oµs, sloa-s, o¯ ¤a¤-
o0 ¯ go¯s d0¯ ¤g ' asl S ¤ ¤ 0l os ol oa¯ ooc 0 ¤ g ¬oal ¯o¤a ¤-
¤ g sa0col oµass Va-os z' /z c0 µs
64 sauces and relishes
Easy-to-make Chili Barbecue Sauce doubl es as a marinade and basting sauce. Marinate
shrimp in the sauce, then skewer, adding extras to make a kabob. (See page 54 for timings. )
Molasses-Orange Barbecue Sauce
1
1
Y2
Y2
Y
%
1
1
1
1
1
1 V2
Y2
%
1 0
3
/4-ounce can condensed
tomato soup
B- ounce can tomato sauce
cup l i ght mol asses
cup vi negar
cup packed brown sugar
cup cooki ng oi l
tabl espoon i nstant mi nced
oni on
tabl espoon seasoned sal t
tabl espoon dry mustard
tabl espoon Worcestershi re
sauce
tabl espoon fi nel y shredded
orange peel
teaspoons papri ka
teaspoon pepper
teaspoon garl i c powder
' ¤ ¤od J ¯saJcoµa¤ co¯o ¤o soJµ, l o¯alosaJco, ¯o' as-
sos, v ¤oga¯, o¯ow¤s J ga¯ , o ' , o¤ o¤, sa' l , ¯J sl a¯d, Wo¯cos-
lo¯s ¤ ¯o, µoo , µaµ¯ -a, µoµµo¯, a¤dga¯' cµowdo¯ ¬¯ ¤ glo
oo ¤ g , ¯odJco ¤oal a¤ d s ¯¯o¯ , J ¤ covo¯od, lo¯ z0 ¤ ¤-
Jlos Jsolo oaslo µoJ' l¯y o¯ oooldJ¯ ¤g ' asl ¹ S ¯ ¤ Jl osol
oa¯ oocJ ¤ g Va-os aooJl 31 12 cJµssaJco
Chil i Barbecue Sauce
Y cup chi l i sauce
2 tabl espoons cooki ng oi l
2 tabl espoons pi neappl e or
orange j ui ce
tabl espoon brown sugar
Dash bottl ed hot pepper sauce
65
Co¯o ¤ oc¤ saJco, o , µ ¤oaµµ oo¯ o¯ a¤go¡ J co, o¯ow¤
sJga¯ , a¤d µoµµo¯ saJco, ¯ x wo Üso as a ¯a¯ ¤adoo¯
o¯ Js¤ ovo¯ soalood, c ¤ c-o¯, o¯ µo¯ - dJ ¯ ¤ g asl S lo ¹ 0
¯ ¤ Jlos ol oa¯ ooc J ¤ g Va-os aooJl
-
/+ cJ µ
Big-Batch Barbecue Sauce ( pi ct ured on page 62)
Y2 cup fi nel y chopped cel ery
Y cup fi nel y chopped green
pepper
cl ove garl i c, mi nced
Y cup butter or margar i ne
4 cups catsup
1 1 OY2- ounce can condensed
oni on soup
1 1 0%- ounce can condensed
chi cken gumbo soup
2 tabl espoons vi negar
Y2 teaspoon bottl ed hot
pepper sauce
1 cup dry whi te wi ne
Pineappl e-Orange Gl aze
Y2 of a 6- ounce can frozen
pi neappl e j ui ce concentrate
Y cup orange mar mal ade
2 t abl espoons bottl ed
steak sauce
Tarragon-Cider Basting Sauce
Y cup appl e ci der or j ui ce
Y cup vi negar
Y cup sl i ced green oni on
wi th tops
2 tabl espoons butter or
margari ne
2 tabl espoons bottl ed steak
sauce
2 tabl espoons honey
1 teaspoon sal t
1 teaspoon dri ed tarragon,
crushed
Y teaspoon pepper
' ¤ a¯ gosaJcoµa¤coo-co o¯y, g ¯oo¤ µoµµo¯ , a¤d ga¯ c ¤
oJll o¯ o¯ ¯a¯ ga¯ ¤o l lo¤ do¯ 3l ¯ ¤ cals J µ, soJ µs, v ¤o-
ga¯, ¤ol µoµµo¯ saJco, a¤d ' /z cJµ wal o¯ 3 ¯¯o¯ ¯ xl J ¯o
30 ¯ ¤ Jl os, sl ¯¯ ¤ goccas o¤a y 3l ¯ ¤ w ¤o ~oJ ¯ ¤lo ¹ - o¯
?-cJ µ l¯oozo¯ co¤l a ¤o¯ s 3oa , aoo , a¤d l¯oozo 'o Jsa,
l ¤aw l ¤o saJco Jso lo oaslo c ¤ c-o¤, l ¯a¤-l J¯lo¯s, ¯ os, o¯
sl oa-s l ¤o asl ¹ 0 lo ¹ S ¯ ¤ Jl os ol oa¯ ooc J ¤ g ¬oal l ¤o
¯o¯a ¤ ¤ g saJcol o µass, l dos ¯od Va-osS cJ µs saJco
' ¤ saJcoµa¤ co¯o ¤ o µ ¤oaµµ o co¤co¤l ¯alo, ¯a¯¯a ado,
a¤d sloa- saJco Coo- a¤d sl ¯ l ¤o ¯ xl J¯o l ¤oalod
l ¤¯oJg ¤ Jso lo oaslo µoJ l¯yo¯ µo¯-d J ¯ ¤ gl¤o asl ¹ 0 lo ¹ S
¯ ¤ Jl os ol oa¯ ooc J ¤ g Va-os aooJl
z
/
-
cJ µ
' ¤ a ¹ ' /z- ÇJa¯l saJcoµa¤ co¯o ¤ o c do¯ , v ¤oga¯ , o¤ o¤,
oJll o¯, sl oa- saJco, ¤ o¤oy, sa l , l a¯ ¯ago¤, a¯d µoµµo¯
¬¯ ¤ glo oo ¤ g , s ¯¯o¯, J ¤ covo¯od, l o¯?J¯ ¤ Jl os, sl ¯ ¯ ¤ g
¯ xl J¯o occas o¤a y Js o a s a ¯oal ¯a¯ ¤ado o ¯ J s o lo
oaslo c ¤ c-o¤, oool, µo -, o¯ l s¤ dJ ¯ ¤ g asl ¹ S lo ?0
¯ ¤ Jl osoloa¯ ooc J ¤ g ¬oala¤dµassl ¤o¯o¯a ¤ ¤ gsaJco
Va-os aooJl
-
/+ c J µsaJco
66 sauces and relishes
Coffee-Soy Glaze
Y2 cup packed brown sugar
1 tabl espoon cornstarch
2
1
3
cup col d strong coffee
V cup soy sauce
3 tabl espoons wi ne vi negar
Sy-Lemon Basting Sauce
1 tabl espoon brown sugar
1 teaspoon cornstarch
2 tabl espoons l emon j ui ce
2 tabl espoons soy sauce
2 tabl espoons water
2 tabl espoons sl i ced green
oni on wi th tops
1 tabl espoon butter or margari ne
1 cl ove garl i c, mi nced
' ¤ a s¯a saJcoµa¤ o o¤d logol ¤o¯ l ¤o o¯ow¤ sJga¯ a¤d
co¯ ¤sla¯c¤ Add colloo, soy saJco, a¤d v ¤oga. , mi x wo
Coo- a¤d sl ¯ ¤ xl J¯o l ' l ¤ c-o¤od a¤d o J o o y Jso lo
oaslosµa¯o¯ oso¯ µo¯ -c ¤oµsdJ ¯ ¤ gl ¤o asl ¹ S ¯ ¤ Jl osol
oa¯ ooc J ¤ g Va-os aooJl ¹ c J µsaJco
' ¤ saJcoµa¤ o o¤d o¯ow¤ sJga¯ a¤d co¯¤sla¯c¤ 3l ¯ ¤
o¯o¤ ¡ 0 co, soysaJco, a¤d walo¯ Add o¤ o¤, oJ ll o¯, a¤d
ga¯ c Coo-a¤dsl ¯l l ¤ c-o¤oda¤doJ oo y Jsol ooaslo
µoJ l ¯y o¯ l s¤dJ ¯ ¤ g asl ¹ S ¯ ¤ Jlosoloa¯ oocJ ¤g Va-os
aooJl ' /
-
cJ µ
Seasoned Butter Log ( pi ct u red on page 62)
Y4 cup butter, softened
2 tabl espoons braunschwei ger
2 teaspoons l emon j ui ce
V teaspoon dri ed basi l , crushed
Papri ka
Caraway-Cheese Spread
1 3-ounce package cream
cheese, softened
1 tabl espoon butter, softened
1 teaspoon caraway seed
1 teaspoon prepared mustard
¬ o¤d l ogol ¤o¯ sollo¤od oJll o¯, o¯aJ¤sc¤wo go¯ , o¯o¤
¡ J co, a¤d oas 3¤aµo ¤ lo a 4- ¤ c¤ og o¤waxod µaµo¯
¬o og ¤ µaµ¯ -alocoal C¤ l l ¯ ¯ 3 cooJllo¯ oga¤d
so¯vo w l ¤ g¯ od sl oa-s
' ¤ a s¯a oow o o¤ dlogol ¤o¯ c¯oa¯ c¤ooso a¤d sollo¤od
oJll o¯ 3l ¯ ¤ ca¯away sood a¤d ¯Jsla¯d 3µ¯oad al oµ
g¯ od ¤a¤oJ ¯go¯s Va-os aooJl ' /z cJ µ
Zesty Sauerkraut Relish ( pi ct ured on page 62)
V cup sugar
Y2 cup vi negar
1 teaspoon prepared mustard
V teaspoon garl i c powder
V teaspoon pepper
1 1 6-ounce can sauerkraut,
drai ned
VJ cup chopped sweet red or
green pepper
V cup chopped oni on
V cup chopped cucumber
' ¤ saJcoµa¤ ¤oal sJga¯ a¤dv ¤oga¯ l sJga¯ sd sso vod ,
sl ¯ occas o¤a y 3l ¯ ¤ ¯J sl a¯d, ga¯ c µowdo¯ , a¤d µoµ-
µo¯ Coo Co¯o ¤ od ¯a ¤od saJo¯-¯aJl , ¯ odo¯ g ¯oo¤ µoµ-
µo¯ , o¤ o¤, a¤d c J c J ¯oo¯ , sl ¯ l ogol ¤o¯ w l ¤ l ¤o v ¤oga¯
¯ xl J¯o Covo¯a¤dc ¤ l ¤o¯o s¤ l ¤oodod Va-osaooJl
3 cJ µs ¯o' s¤
Cucumber Relish ( pi ct ured on page 62)
3 l arge tomatoes, chopped
1 medi um cucumber, peel ed,
seeded, a nd chopped ( 1 cup)
% cup chopped fresh cori ander
l eaves
3 tabl espoons fi nel y chopped
oni on
% teaspoon fi nel y chopped
canned green chi l i peppers
1 t abl espoon l emon j ui ce
Y teaspoon sal t
Sandwich Coleslaw
2 cups fi nel y shredded cabbage
Y cup t hi nl y sl i ced green oni on
wi t h tops
% cup sni pped parsl ey
2 tabl espoons sugar
3 t abl espoons vi negar
1 teaspoon sal t
Y2 teaspoon cel ery seed
Dash bottl ed hot pepper sauce
Ratatouil le Relish
2 medi um green peppers, stems
a nd seeds removed
2 tomatoes, cored
1 medi um oni on
1 medi um zucchi ni
Y2 of a smal l eggpl ant, peel ed
2 tabl espoons sal t
1 cup sugar
1 cup vi negar
1 cup water
1 teaspoon whol e mustard seed
3/4 teaspoon cel ery seed
% teaspoon fi nes herbs
Red Pepper Relish
6 sweet red peppers
(about 1 Y2 pounds)
2 medi um oni ons, quartered
3/4 cup sugar
% cup vi negar
1 Y teaspoons sal t
67
Co¤o ¤ o l o¤aloos, c 0 c 0 ¤oo¯ , co¯ a¤do¯ oavos, o¤ o¤,
a¤dc ¤ ' µoµµo¯s 3l ¯ logol ¤o¯ o¤o¤¡ 0 coa¤dsa l Addlo
l¤o vogolao o ¤ xl 0¯o a¤d ¤ x wo Covo¯ a¤d c ¤ l
¤oodod Va-os aoo0l 22/J c0 µs ¯o' s¤
Co¤o ¤ ol ¤os¤¯oddodcaooago, g ¯oo¤o¤ o¤, a¤dµa¯s oy
3l ¯ logol ¤o¯ s0ga¯ , v ¤oga¯ , sa l , co o¯y sood, a¤d ¤ol
µoµµo¯ sa0co ~o0¯ ovo¯ caooago ¤ xl 0¯o a¤d l oss Covo¯
a¤d c ¤ l ¤oodod Va-os a oo0l 2 c0 µs ¯o s ¤
Üs ¤ g coa¯so o adool lood c¤oµµo¯ , g ¯ ¤ dµoµµo¯s, l o¤a-
loos, o¤ o¤ , z0cc¤ ¤ , a¤d oggµ a¤l 3l ¯ sa l ¤lo vogola-
o os Covo¯ , ¯ol¯ go¯alo a¤d ol sla¤d ovo¯¤ g ¤l ¬ ¤soa¤d
d¯a ¤ vogolao os ' ¤ sa0coµa¤ co¤O ¤o s0ga¯ , v ¤oga¯,
walo¯, ¤0 sla¯d sood, co o¯y sood, a¤ d l ¤os ¤o¯ os 3l ¯ ¤
vogolao os ¬¯ ¤ g ¤ xl 0¯o l o oo ¤ g , ¯od0co ¤oal a¤d
s ¤¤o¯ 5 ¤ ¤ 0l os, sl ¯ ¯ ¤ g l¯oÇ0o¤l y Coo Covo¯ a¤dc¤
l ¤oodod Va-os aoo0l 4 c0µs ¯o s ¤
¬o¯ovo slo¯sa¤d soods l¯o¤ ¯od µoµµo¯ s Js ¤ gcoa¯so
o adooll oodc¤oµµo¯ , g ¯ ¤ dµoµµo¯s a¤do¤ o¤s, ¯oso¯v ¤ g
¡ 0 cos ' ¤ .0l c¤ ovo¤ o¯ a¯ go sa0coµa¤ co¤o ¤o µoµµo¯s
a¤d o¤ o¤sa¤d ¯oso¯vod ¡ 0 cos 3l ¯ ¤ s 0 ga¯ , v ¤oga¯, a¤d
sa l ¬¯ ¤ g l o oo ¤ g , oo go¤l y, 0 ¤ covo¯od, l o¯ 20 l o 25
¤ ¤ 0l os Coo , covo¯ a¤d c ¤ l ¤oodod Va-os aoo0l 2
c0µs ¯o' s¤
marinades
Armenian Herb Marinade
Y cup ol i ve oil or cooki ng oi l
Y2 cup chopped oni on
Y2 cup tomato j ui ce
% cup l emon j ui ce
% cup sni pped parsl ey
1 teaspoon sal t
1 teaspoon dri ed marjoram,
crushed
teaspoon dri ed thyme, crushed
Y teaspoon pepper
1 cl ove garl i c, mi nced
Savory Wine Marinade
1 smal l oni on
Y2 cup cooki ng oi l
Y2 cup whi te wi ne
% cup l i me j ui ce or l emon j ui ce
2 tabl espoons sni pped parsl ey
Y teaspoon sal t
% teaspoon bottl ed hot
pepper sauce
Teriyaki Marinade
% cup cooki ng oi l
% cup soy sauce
% cup dry sherry
1 tabl espoon grated fresh
gi ngerroot or 1 teaspoon
ground gi nger
1 cl ove garl i c, mi nced
2 tabl espoons mol asses
Herb-Seasoned Marinade
Y cup cooki ng oi l
% cup wi ne vi negar
% cup fi nel y chopped oni on
1 tabl espoon Worcestershi re
sauce
Y2 teaspoon dri ed basi l , crushed
Y2 teaspoon dri ed rosemary,
crushed
% teaspoon pepper
Ys teaspoon bottl ed hot
pepper sauce
Co¯o ¤ o o , c¤oµµod o¤ o¤, l o¯alo ¡ J co, o¯o¤ ¡ J co,
µa¯s oy, sa l , ¯a¯¡ O¯a¯, l ¤y¯o, µoµµo¯ , a¤d g a¯ c ~ aco
a¯o, µo¯-, O¯ c ¤ c -o¤ ¤a µ asl coagsol ¤ adooµ oow o¯
a s¤ a ow oa- ¤ g d s ¤ ~oJ¯ ¯a¯ ¤ado ¯ xl J¯o ovo¯ ¯oal
C oso oag o¯ covo¯ d s ¤ , ¯ol¯ go¯alo 4 lo o ¤oJ¯s o¯
ovo¯¤ g ¤l 'J¯¤ l¤o oag o¯ sµoo¤ ¯a¯ ¤ado ovo¯ l¤o ¯oal
occas o¤a ylo coal ovo¤ y Va-os ¹/+cJµs¸ o¤oJg ¤ lo¯3
lo 4 µoJ ¤ds ¯oal )
'¤ ¤ y s co l ¤o o¤ o¤ , soµa¯alo ¤lo ¯ ¤gs Co¯o ¤ o o ,
w ¤o, ¯o ¡ J co, µa¯s oy, sa l , a ¤ d µoµµo¯ saJco, add
o¤ o¤ ~ aco l s¤ o¯ c ¤ c -o¤ ¤ a µ asl c oag sol ¤ a dooµ
oow o¯ a s¤a ow oa- ¤g d s ¤ ~oJ ¯ ¯a¯ ¤ado¯ xl J ¯o ovo¯
¯oal C oso oag o¯ cOvo¯ d s ¤ , ¯ol¯ go¯alolo¯4loo ¤oJ¯so¯
Ovo¯¤ g¤ l 'J¯¤ l ¤o oag o¯ sµoo¤ ¯a¯ ¤ado ovo¯ l ¤o ¯oal
occas o¤a y lo coalovo¤ y Va-osaooJl J ' /z cJ µs ¸ o¤OJg ¤
lo¯ 3 µoJ ¤ds ¯oal )
Co¯o ¤ o o , soy saJco, d ¯y s¤o¯¯y, g ¤ go¯ , a¤d ga¯ c
~ acoc ¤ c-o¤ , oool, o¯ µo¯ - ¤ µ asl coagsol ¤ dooµoow
o¯a s¤a ow oa- ¤ gd s ¤ ~oJ ¯ ¯a¯ ¤ado¯ xl J¯oovo¯¯oal
C oso oag o¯ covo¯ d s ¤ , ¯ol¯ go¯alo 4 lo o ¤oJ¯s o¯
Ovo¯¤ g ¤l 'J ¯¤ oago¯ sµoo¤ ¯a¯ ¤adoovo¯¯oaloccas o¤-
a y l o coal ovo¤ y .¯a ¤ , ¯oso¯v ¤ g ¯a¯ ¤ado 3l ¯ ¤
¯o assos Jso l o oaslo ¯oal dJ ¯ ¤ g asl ¹ 0 ¯ ¤ Jl os ol
oa¯ ooc J ¤ g Va-os aooJl J cJ µ ¸ o¤oJ g¤ lo¯ z µo0¤ ds
¯oal )
Combi n e oi l , v i negar, on i on, Worcestersh i re, bas i l , rose­
¯a¯y, µoµµo¯ , ¤ol µoµµo¯ saJco, a¤d ' /z l oasµoo¤ sa t
~ aco oool, µo¯ -, o¯ c ¤ c -o¤ ¤ a µ asl c oag sol ¤ a dooµ
oow o¯a s¤a ow oa- ¤ g d s ¤ ~oJ¯ ¯a¯ ¤ado¯ xl J¯o ovo¯
¯oal C oso oag o¯ covo¯ d s ¤ , ¯ol¯ go¯alo 4 l o o ¤ oJ¯s o¯
ovo¯¤ g ¤l 'J¯ ¤oago¯ sµoo¤¯a¯ ¤adoovo¯ ¯oaloccas o¤·
a y l o coal ovo¤ y Va-os aooJl
-
/+ cJ µ ¸ o¤oJ g ¤ l o¯ z
µoJ¤ds ¯oal )
69
Marinati ng a roast i n Armenian Herb Marinade allows the meat to take on a subtle
flavor from the well-seasoned l i qui d. Basti ng wi th the marinade rei nforces the goodness.
Gril l - Side
Recipes
Meat gri lled to flavor perfection i s only the begin­
ning of an outstanding backyard menu. It's the
tantalizing accompaniments that really make a good
meal great. Each of the recipes in this chapter,
whether it's an appetizer hot off the grill or
one of the many vegetables, breads, or desserts,
will keep your family and friends coming back
for more. All of these recipes cook right on
the grill along with the meat while it barbecues.
Ideal additions to any backyard cookout-Sweet Herbed Tomatoes, Marinated Shrimp
Appetizers, Teriyaki Appetizer Ribs, and Cherry-Pear Skillet Cobbler. ( See index for pages.)
Vegetabl es
Sweet Herbed Tomatoes
6 medi um tomatoes, peel ed
2 medi um cucumbers, scored a nd
t hi nl y sl i ced (3Y2 cups)
Y cup sal ad oi l
Y cup dry whi te wi ne
Y cup white wi ne vi negar
2 tabl espoons sni pped chi ves
1 tabl espoon sni pped parsl ey
1 tabl espoon sugar
1 tabl espoon dri ed sal ad herbs,
crushed
Vs teaspoon freshl y ground pepper
71
' g¤ l y sµ¯ ¤ - o l o¯al oos w l ¤ sa l ' ¤ a¯ go dooµ oow
µ aco w¤o olo¯aloos a¤d s cod c J c J ¯oo¯ s ' ¤ sc¯ow-loµ
ja¯ co¯o ¤o sa ad o , d¯y w¤ l o w ¤ o, w¤ lo w ¤ ov ¤ oga¯ ,
c¤ vos, µa¯s oy, sJga¯ , sa ad ¤o¯ os, µoµµo¯ , a¤d ¹ loa·
sµoo¤ sa l , covo¯ a¤d s¤ a-o v go¯oJs y ~oJ¯ ovo¯vogola-
o os Covo¯a¤d c ¤ sovo¯ a ¤oJ¯so¯ovo¯¤ g ¤llol ¤o¯oJg¤·
y o o¤d l avo¯s 'J¯ ¤l o¯aloos o¤co o¯ lw co
¬o¯ovo lo¯aloos , ¯oso¯v ¤ g c J c J ¯oo¯s ¤ ¯a¯ ¤ado
W¯aµ each lo¯alo ¤a o- ¤ c ¤ sÇJa¯ool¤oavy-dJlylo ´¯
ovo¯ medium coa s l ¤oalod l ¤¯oJ g ¤ , aooJl ? J ¯ ¤ Jl os,
l J¯ ¤ ¤ g o¤co .¯a ¯ c J c J ¯oo¯s , ¯oso¯vo ¯a¯ ¤ado lo slo¯o
ollovo¯s 3o¯vo cJ cJ ¯oo¯s aloµ lo¯aloos 3o¯vos o
Grilled Acorn Squash ( pi ct ured on page 4)
3 medi um acorn squash
2 t abl espoons butter or
margari ne
2 tabl espoons brown sugar
2 tabl espoons water
Brown sugar
appl e, cut i nto wedges
¬ ¤so sÇJas¤ CJl ¤ ¤ a l o¤ gl ¤w so, ¯o¯ovo soods ~¯ c-
¤ s do w l ¤ l ¤os ol l o¯ -, soaso¤ cav l os w l ¤ sa l a¤d
µoµµo¯ Add 1 teaspoon oac¤ ol oJll o¯ , o¯ow¤ s Jga¯, a¤d
walo¯ l o oac¤ sÇJas ¤ W¯aµ oac¤ ¤ a l , cJl s do J µ, ¤
¹ ? × ¹ S- ¤ c¤ µ oco ol ¤oavy-dJl y lo , soa socJ ¯o y ~ aco
cJl s do J µo¤g ¯ ´¯ ovo¯medium coa s l lo¤do¯ , SJlo
oJ ¯ ¤ Jl os ´µo¤ , sl ¯ lo l Jll sÇJas ¤ , sµ¯ ¤ - o w l ¤ add ·
l o¤a o¯ow¤ sJga¯ 'oµ w l ¤ wodgos 3o¯vos o
Cheesy Potato-Carrot Foil Bake
4 sl i ces bacon
3 l arge potatoes
3 medi um carrots, shredded
Y cup sl i ced green oni on wi th
tops
Sal t
Pepper
Y cup butter or margari ne
Y teaspoon caraway seed
1 cup shredded Monterey Jack
cheese ( 4 ounces)
Coo- oaco¤l c¯ sµ, d ¯a ¤ a¤dc¯J ¯o o 3olas do 'oa¯oll
a 3o × ¹ S- ¤ c¤ µ oco ol ¤oavy-dJly lo 'o d ¤ ¤ a l lo ¯a-o
a¤ ¹ S- ¤ c¤ sÇJa¯o 'o dJ µs dos, J s ¤ gl sl lolo¯¯a µoJc¤
'¤ ¤ y s co µolaloos ¤ lo µoJc¤ , add ca¯¯ols a¤d g¯oo¤
o¤ o¤ 3µ¯ ¤- o w l ¤ sa l a¤d µoµµo¯ , dol w l ¤ oJll o¯ a¤d
sµ¯ ¤ - o w l ¤ ca¯away 'o d odgos ol lo l o soa µoJc¤
socJ ¯o y, oav ¤ g sµacol o¯ oxµa¤s o¤ ol sloa¯ ´¯ ovo¯
slow coa s l do¤o, SS lo oJ ¯ ¤ Jlos , l J¯¤ sovo¯a l ¯os
´µo¤ µac-ago, sl ¯ ¤ c¯J ¯o od oaco¤a¤d c¤ooso C oso
µoJc ¤ , ¯ol J¯ ¤ lo g¯ l c¤ ooso ¯o ls, aooJl ¹ ¯ ¤ Jl o
3o¯vos o
Vegetables on a Stick ( pi ct ured on page 22)
6 smal l oni ons
5 smal l pattypan squash
2 sweet red peppers
Y cup butter or margar i ne
Y teaspoon sal t
Dash pepper
Coo- o¤ o¤s ¤ s¯a a¯oJ¤l ol oo ¤ g sa lod walo¯ l
¤oa¯ ylo¤do¯ , aooJl ? S ¯ ¤ Jlos , d¯a ¤ OJa¯l o¯sÇJas ¤ , cJl
¯ od µoµµo¯s ¤lo a¯ go sÇJa¯ os ' ¤ s¤a saJcoµa¤ ¤oal
oJll o¯ w l ¤ sa l a¤d µoµµo¯ l oJll o¯ ¯o l s
´¤loJ ¯ s-owo¯s a| l o¯ ¤alo y l ¤ ¯oad vogolao os ´¯ ovo¯
medium coa s l do¤o, ?J lo ?S ¤ ¤ Jlos , l J¯ ¤ ¤ g a¤d
o¯Js ¤ ¤ g oll o¤ w l ¤ oJllo¯ saJco 3o¯vos 4
72 vegetables
Complement barbecued meats with these appetizing grilled vegetables-Eggplant- Tomato
Stack-Ups, Corn with Chive Sauce, Herbed Onion Slices, or skewered Herbed-Seasoned Vegetables.
Herbed Onion Slices
3 tabl espoons butter
1 tabl espoon brown sugar
2 l arge oni ons, cut i nto
Y2- i nch sl i ces
Y cup fi nel y chopped cel ery
2 tabl espoons fi nel y sni pped
parsl ey
2 tabl espoons grated Parmesan
cheese
Y teaspoon dri ed oregano,
crushed
Herbed-Seasoned Vegetables
8 smal l oni ons
4 l arge carrots, cut i n 1 Y2- i nch
pi eces
4 smal l pattypan squash
2 green peppers
Y cup butter, mel ted
Y teaspoon dri ed rosemary,
crushed
Y teaspoon dri ed marj oram,
crushed
Corn with Chive Sauce
6 ears corn
Y2 cup chopped cel ery
1 2-ounce j ar sl i ced pi mi ento,
chopped
1 4-ounce contai ner whi pped
cream cheese wi th chi ves
2 tabl espoons mi l k
Y teaspoon sal t
Dash pepper
Eggplant-Tomato Stack-Ups
1 2 sl i ces eggpl ant, cut V i nch
t hi ck
Seasoned sal t
3 t o 4 tabl espoons butter or
margari ne
6 t hi ck sl i ces tomato
6 sl i ces process Swi ss cheese,
hal ved
73
' ¤ a¯ go ¤oavy s- ol ¯o l oJll o¯ ovo¯ medium-slow coa s ,
sl ¯ ¤ o¯ow¤ s J ga¯,
1
h l oasµoo¤ s a l a¤d das ¤ µoµµo¯
~ aco o¤ o¤ s cos ¤ a s ¤ g o ayo¯ ¤ o Jllo¯ ¯ xl J¯o
3µ¯ ¤ - o co o¯y ovo¯ a Covo¯ , coo-s ow yl o¯ ¹ 0 ¯ ¤ Jl os
'J¯ ¤ o¤ o¤ s cos, s µ¯ ¤ - o w l ¤ µa¯s oy, ~a¯¯osa¤ , a¤d
o¯oga¤o Coo-, covo¯od, ¹ 0 ¯ ¤ Jl os ¯o¯o 3o¯vos 4
' ¤ saJcoµa¤ coo- o¤ o¤s a¤d ca¯¯ols ¤ s¯a a¯oJ¤l ol
oo ¤ g sa !od walo¯ l ' ¤oa¯ y lo¤do¯, aooJl ?0 ¯ ¤ Jlos ,
d¯a ¤ CJl sÇJas¤ ¤l o ¹ - ¤ c ¤ wodgos, cJl µoµµo¯s ¤lo
¹ - ¤ c ¤ sÇ0a¯os Co¯o ¤o o Jllo¯, ¯oso¯a¯y, ¯a¯¡ o¯a¯,
' /+ loasµoo¤ sa l , a¤d das¤ µoµµo¯
´¤loJ ¯ s-owo¯s a lo¯ ¤alo y l ¤ ¯oad vogolao os ´¯ ovo¯
medium coa s l do¤o, aooJl ?0 ¯ ¤ Jlos , l J¯¤ a¤d o¯ Js¤
l¯oÇJo¤l yw l ¤ oJll o¯ ¯ xl J ¯o 3o¯vos 4
Js ¤g a s ¤a¯µ -¤ l o, c0l oll l µs ol co¯ ¤ -o¯ ¤o s , ca¯olJ y
sc¯aµo coosw l ¤ d J odgool -¤ l o Co¯o ¤o co¯ ¤, co o¯y
µ ¯ o¤l o, c¤ooso, ¯ -, sa l , a¤d µoµµo¯ , ¯ x wo
'oa¯ oll a 3o × ¹ B- ¤ c¤ µ oco ol ¤oavy-dJl y lo 'o d ¤
¤ a l lo ¯a-o a¤ ¹ B- ¤ c ¤ sÇJa¯o, lo d J µ s dos s g ¤l y
3µoo¤co¯ ¤ ¯ xl J¯o o¤l o co¤l o¯ ol lo 'o dodgosol lo lo
soa soc 0 ¯o y, oav ¤ g s µaco lo¯ oxµa¤s o¤ ol sloa¯ ´¯
ovo¯ medium-hot coa s l lo¤do¯ , aooJl 4 0 ¯ ¤ Jlos , l J¯¤
occas o¤a y 3o¯vos o
3µ¯ ¤ - ooggµ a¤l w l ¤soaso¤odsa l ' ¤ s - oll ¯ yogg µ a¤l
o¤¯a¤goloµo¤ ool ¤s dos ¤ o Jllo¯l ¤oa¯ ylo¤do¯, a oo0l
S ¯ ¤ Jlos 'oa¯ ol l s x o- ¤ c¤ sÇJa¯os ol ¤oavy-dJl y lo ,
µ aco one oggµ a¤l s co o¤ each µ oco ol lo 'oµ oac¤
w l ¤ one l o¯alo s co a¤d a half slice c¤ooso, covo¯ w l ¤
¯o¯a ¤ ¤ goggµ a¤l s cos, l ¤o¤¯o¯a ¤ ¤ g c¤ ooso 3oa lo
µac -ols ooso y ´¯ ovo¯ medium coa s l ¤oalod
l ¤¯oJg ¤ S lo B ¯ ¤ Jl os 3o¯vos o
7 4 vegetables
Cheese-Topped Tomatoes
2 tomatoes
3 cup soft bread crumbs
12 cup shredded sharp Ameri can
cheese (2 ounces)
2 tabl espoons butter, mel ted
2 t abl espoons sni pped parsl ey
3 co oac¤ l o¯alo ¤ ¤a l c¯ossw so 3µ¯ ¤ - ocJl s J ¯l acos
w l ¤ a ll o sa l a¤d µoµµo¯ Co¯o ¤o o¯oad c¯J ¤os
c¤ooso a¤ d oJll o¯ sµ¯ ¤ - o ovo¯ lo¯aloos ´a¯¤ s ¤ w l ¤
µa¯s oy W¯aµoac¤lo¯alo¤a l ooso y ¤ao- ¤ c ¤ sqJa¯ool
¤oavy·d0ly lo ´¯ ovo¯ medium-hot coa s l ¤oalod
l ¤¯oJg ¤ ¹ S lo ?0 ¯ ¤ Jl os Va-os 4 so¯v ¤ gs
Cheese-Sauced Peas and Mushroms
1 1 0- ounce package frozen peas
wi th sl i ced mushrooms
12 cup l i ght cream
% cup shredded process Swi ss
cheese or Ameri can cheese
2 tabl espoons sni pped chi ves
1 cl ove garl i c, mi nced
Broccoli in Foil ( pi ct u red on page 33)
2 1 0- ounce packages frozen
broccol i spears
Seasoned sal t
Pepper
3 tabl espoons water
2 tabl espoons butter or
margari ne
Lemon sl i ces
Yellow Lemon Rice
1 1
3
cups qui ck-cooki ng ri ce
1 1 cups water
2 tabl espoons l emon j ui ce
2 teaspoons ground turmeri c
1 teaspoon mustard seed
3 teaspoon sal t
2 tabl espoons butter or
margari ne
Zucchini Fritters
1 cup packaged bi scui t mi x
% cup grated Parmesan cheese
1 teaspoon pepper
2 sl i ghtl y beaten eggs
2 cups shredded unpeel ed
zucchi ni (2 medi um)
2 tabl espoons butter
'oa¯olla 3o ×¹ S- ¤ c ¤ µ oco ol ¤oavy-dJly lo 'o d ¤ ¤a l
lo ¯a-oa¤¹ S- ¤ c¤ sqJa¯o 'o dJ µs dos Js ¤gl sll o¤a-o
a µoJ c¤ ~ aco l¯ozo¤ µoas w l ¤ s cod ¯Js¤¯oo¯s ¤
µoJ c¤ Add g ¤l c¯oa¯ c ¤ooso c¤ vos g a¯ c das ¤ sa l
a¤ddas¤µoµµo¯ 'o dodgos ollo l osoa µoJc¤socJ¯ o y
oav ¤ g sµaco lo¯ oxµa¤s o¤ ol sloa¯ ´¯ ovo¯ medium­
hot coa sl ¤oalod l ¤¯oJg ¤ aooJl ?0 ¯ ¤ Jl os '¯a¤sl o¯lo
so¯v ¤ g oow Va-os 4 so¯v ¤ gs
'oa¯oll a 3o×¹ S· ¤ c¤ µ ocool ¤oavy·dJly lo 'o d ¤ ¤ a l
l o¯a-o a¤ ¹ S· ¤ c¤ sqJa¯o 'o d J µs dos J s ¤ gl sll olo¯¯
µo0c ¤ ~ aco l¯ozo¤ o¯occo ¤ co¤lo¯ ol µoJ c¤ 3µ¯ ¤ - o
w l ¤ soaso¤ods a l a¤d µoµµo¯ Addwalo¯ dol w l ¤ oJllo¯
'o d odgos ol lo lo soa socJ ¯o y oav ¤ g sµaco lo¯
oxµa¤s o¤olsloa¯ ´¯ ovo¯ medium-slow coa sl do¤o
aooJl o0 ¯ ¤ Jlos l J¯ ¤ ollo¤ ´a¯ ¤ s¤ w l ¤ o¯o¤ s cos
Va-os o so¯v ¤ gs
'oa¯oll a 3o ×¹ S- ¤ c¤ µ ocool ¤oavy-dJly lo 'o d ¤ ¤ a l
l o¯a-o a¤ ¹ S· ¤ c¤ sqJa¯o 'o d J µs dos J s ¤ gl sl l ol o¯¤
a µoJ c¤ ' ¤ oow l ¤o¯oJ g ¤ y co¯o ¤o ¯ co walo¯ o¯o¤
¡ J co g ¯oJ¤d l J¯ ¯o¯ c ¤Jsla¯d sood a¤d sa l ~ aco
¯ xl J¯o ¤ µoJc¤ , dol w l ¤ oJll o¯ 'o dodgosol lo l osoa
µo0c¤socJ ¯o y ´¯ ovo¯ medium-hot coa sl do¤o ¹ S l o
?0¯ ¤ Jl os ¬olo¯o so¯v ¤ g oµo¤ µoJc¤ a¤dl 0ll¯ cow l ¤a
l o¯- Va-os 4 so¯v ¤ gs
' ¤ oow sl ¯ logol ¤o¯ o s cJ l ¯ x ~a¯ ¯osa¤ c¤ ooso a¤ d
µoµµo¯ 3l ¯ ¤ ooalo¤ oggs ¡ Jsl l ¯ xl J ¯o s ¯o slo¤od
'o d ¤zJcc ¤ ¤ ' ¤ a¯ go ¤oavys - ol o¯ g ¯ dd o¯o l oJll o¯
ovo¯ medium-hot coa s Js ¤ g ? lao osµoo¤s ¯ xl J¯o lo¯
oac¤ l ¯ ll o¯ coo-lo0 ¯ al a l ¤ol o¯ow¤od 4 loS ¯ ¤ Jl os
o¤oac¤ s do ºooµwa¯¤w¤ ocoo- ¤g¯o¯a n ¤ gz J cc ¤ ¤
l ¯ llo¯s Va-os o so¯v ¤ gs
Marinated Vegetable Kabobs
1 1 0- ounce package frozen
Brussel s sprouts
1 cup sal ad oi l
Y cup vi negar
1 cl ove garl i c, mi nced
1 teaspoon cel ery seed
1 teaspoon dri ed parsl ey fl akes,
crushed
Y2 teaspoon sal t
Y teaspoon dri ed basi l , crushed
Y teaspoon pepper
4 tomatoes, cut i n wedges
4 ounces fresh mushrooms
2 smal l cucumbers, cut i n 1 - i nch
sl i ces
75
Coo- ¬¯Jsso s sµ¯oJ! s ¤ oo ¤ g sa !od wa!o¯ ! oa¯o y
!o¤do¯ aooJ! S ¯ ¤ J! os , d ¯a ¤ Voa¤w¤ o ¤ sc¯ow-!oµ [ a¯
co¯o ¤ o sa ad o v ¤ oga¯ ga¯ c co o¯y sood µa¯s oy
l a-os sa ! oas a¤d µoµµo¯ , covo¯ a¤ds¤a-o wo ' ~ aco
¬¯Jsso s sµ¯oJ! s ! o¯a!oos ¯J s ¤ ¯oo¯s a¤dcJ cJ ¯oo¯s ¤
µ as! c oag so! ¤ dooµ oow ~oJ¯ ¯a¯ ¤ado ¯ x! J ¯o ovo¯
vogo!ao os C oso oag , ¯ol¯ go¯a!o o! oS ¤oJ¯s o¯ ovo¯¤ g ¤!
s! ¯¯ ¤ g occas o¤a y .¯a ¤ vogo!a o os ¯oso¯v ¤ g ¯a¯ ·
¤ado ´¤ s x s -owo¯s ! ¤ ¯oad ¬¯ Jsso s s µ¯oJ! s ! o¯a!oos
¯J s ¤ ¯oo¯s a¤d cJ cJ ¯oo¯s ´¯ ovo¯ medium coa s !
¤oa!od ! ¤¯oJg ¤ ¹ S !o ? 0 ¯ ¤ J! os, ! J ¯¤ ¤ g a¤d o¯ Js ¤ ¤ g
l¯oÇJo¤! yw ! ¤ ¯a¯ ¤ado ¯ x! J¯ o 3o¯vos o
Roasted Corn on the Cob ( pi ct ured on page 5 1 )
Y2 cup butter or margar i ne,
softened
1 teaspoon sal t
1 teaspoon dri ed rosemary,
crushed
Y2 teaspoon dri ed marj oram,
crushed
6 ears corn
Anise Corl
1 1 2- ounce can whol e kernel corn,
drai ned
2 t abl espoons butter or
margari ne
Y teaspoon ani se seed, crushed
Dash sal t
Dash pepper
�rozen
Vgetables Hot
offthe frill
C¯oa¯! ogo! ¤o¯ oJ!! o¯ a¤dsa ! ! l Jll y Co¯o ¤o ¤o¯ osa¤d
o o¤d ¤ !o oJ!! o¯ ºooµ ¯ x! J ¯o a! ¯oo¯ !o¯µo¯a! J ¯o l o¯ ¹
¤oJ¯ !o o o¤dl avo¯s 'J¯ ¤ oac-¤ J s -s olco¯ ¤ , ¯o¯ovos -s
w ! ¤s! ll o¯ Js¤ ~ acooac¤oa¯ o¤a µ ocool¤oavy·dJ!ylo
3µ¯oad co¯ ¤ w ! ¤ aooJ! 1 tablespoon o l ! ¤o oJ!! o¯ 'ay
¤ J s -s oac- ¤ µos ! o¤ W¯aµ co¯¤ socJ ¯o y ¬oas! oa¯s
d ¯oc! yo¤ hot coa s , ! J¯ ¤l ¯oÇJo¤! y! co¯¤ s !o¤do¯ ¹ ? !o
¹ S ¯ ¤ J! os ´¯ o¤ covo¯od g ¯ w ! ¤a¤ o ova!od¯ac- ¯oas!
co¯¤ acco¯d ¤ g !o ¯a¤Jlac! J ¯o¯ s d ¯oc! o¤s 3o¯vos o
'oa¯olla 3o ×¹ S- ¤ c¤ µ oco ol ¤oavy-dJ! ylo 'o d ¤ ¤ a l
! o¯a-o a¤ ¹ S· ¤ c¤ sÇJa¯o 'o dJ µs dos J s ¤ gl s!! o¯a-o
a µoJc¤ ~ aco co¯ ¤ ¤ µoJ c ¤ , do! w ! ¤ oJ!! o¯ 3µ¯ ¤ - o
a¤ so soodovo¯a , addsa ! a¤dµoµµo¯ 'o dodgos ol lo
! o soa µoJc¤ socJ ¯o y oav ¤ g sµaco lo¯ oxµa¤s o¤ ol
s!oa¯ ´¯ ovo¯medium-hot coa s ! ¤ oa!od! ¤¯oJg ¤ ¹ S !o
?0 ¯ ¤ J! os Va-os 4 so¯v ¤ gs
J! zo y oJ ¯ g ¯ ! o oos! adva¤! ago oy coo- ¤ g l ¯ozo¤
vogo!ao os a o¤gs do! ¤o ¯oa! ' ! s oasy ¬o¯ o s ¤ow 'oa¯
ol l a 3o × ¹ S· ¤ c¤ µ oco ol ¤oavy-dJ! y lo 'o d ¤ ¤ a l ! o
¯a-o a¤ ¹ S- ¤ c¤ sÇJa¯o 'o d Jµ s dos J s ¤ g l s! ! ol o¯¯
µoJc ¤ ~' aco o¤o ¹0-oJ¤co µac-ago ol l¯ozo¤ vogo! ao os
¤ co¤! o¯ ol µoJ c¤ 3oaso¤w ! ¤sa ! a¤ dµoµµo¯ , ! oµw ! ¤a
µa! ol oJ!! o¯ o¯ ¯a¯ ga¯ ¤o 'o d odgosollo !o soa µoJc¤
socJ ¯o y oav ¤ g sµacol o¯ oxµa¤s o¤ol s!oa¯ ´¯ ovo¯
medium-hot coa s ! vogo!ao os a¯o coo-od ¸ a ow aooJ!
?0 ¯ ¤ J! os lo¯ µoas a¤d o! ¤o¯ s¯a vogo!ao os , a ow
o¤go¯ lo¯ a¯ go¯ vogo!ao os) 'J¯ ¤ µac-agol¯oÇ Jo¤! y
76 vegetables
Cheesy Eggplant Slices
medi um eggpl ant, peel ed and
sl i ced % i nch t hi ck
( about 1 pound)
1 cup butter or margar i ne,
mel ted
V2 cup fi nel y cr ushed round cheese
crackers ( 1 6 crackers)
4 sl i ces mozzarel l a or Swi ss
cheese, cut i n hal f di agonal l y
'oa¯ ollloJ¯ ¹ S ×¹ S· ¤ c ¤ µ ocosol ¤oavy-dJlylo 3µ¯ ¤ - o
oggµ a¤l s cos w l ¤ s a l a¤ d µoµµo¯ . µ oac¤ oggµ' a¤l
s co ¤lo ¯o lod oJllo¯ l ¤o¤ ¤lo c¯ Js¤odc¤ oosoc¯ac-o¯s
~ aco two s cos ol oggµ a¤l o¤ each sÇJa¯o ol lo W¯ aµ
lo ooso ya¯oJ¤d oggµ a¤l , soa ¤ g odgos soc0.o y ´¯
µac-ols ovo¯ medium coa s aooJl ¹ 0 ¯ ¤ Jlos 'J¯ ¤ a¤d
g ¯ l oggµ a¤l s do¤o, o l o / ¯ ¤ Jlos ¯o¯o ´µo¤ lo
a¤d loµ each oggµ a¤l s co w l ¤ one c¤ooso l ¯ a¤ g o
Va-os 4 so¯v ¤ gs
Whole Grilled Potatoes ( pi ct ured on page 43)
6 potatoes
Cooki ng oi l
Shredded Swi ss cheese
Sl i ced green oni on wi th t ops
Barbecue-Style Spanish Rice
1 1 6- ounce can tomatoes, cut up
1 cup qui ck-cooki ng ri ce
V2 cup fi nel y chopped green
pepper
1 cup fi nel y chopped oni on
1 cup water
2 teaspoons Worcestershi re
sauce
1 teaspoon sugar
l/4 teaspoon sal t
V teaspoon chi l i powder
V teaspoon dri ed basi l , crushed
1 tabl espoon butter or margari ne
Calico Rice Bake
1 6- ounce can mi xed vegetabl es,
drai ned
1 V cups qui ck- cooki ng ri ce
1 V cups water
1 cup shredded sharp Cheddar
cheese (4 ounces)
% teaspoon sal t
V teaspoon oni on sal t
1 teaspoon dri ed rosemary,
cr ushed
Vs teaspoon pepper
2 tabl espoons butter or
margari ne
'oa¯ oll s x o × o- ¤ c¤ µ ocos ol ¤oavy-d Jly l o ¬¯J s ¤
µolaloos w l ¤ so¯o coo- ¤ g o W¯aµ one µolalo ¤ each
o- ¤ c¤ sÇ Ja¯o ollo ~ acoo¤covo¯odg¯ , owo¯l ¤ o ¤ood
´¯ ovo¯ medium-slow coa s l lo¤do¯ , ¹ ' /z lo ? ¤oJ¯s ,
l J¯¤ ¤ g occas o¤a y ´µo¤ µolaloos w l ¤ l ¤osol lo¯- a¤d
µJs¤ o¤ds l o l Jll 'oµ w l ¤ s ¤ ¯oddod c¤ooso a¤d s cod
g¯oo¤ o¤ o¤ Va-os o so¯v ¤ gs
' ¤ ¤oavy S- ¤ c ¤ s - ol co¯o ¤o J ¤ d¯a ¤od l o¯aloos, ¯ co,
g ¯oo¤ µoµµo¯ o¤ o¤ , walo¯ Wo¯cosl o¯s ¤ ¯o saJco, s J ga¯ ,
sa l , c ¤ µowdo¯, a¤d oas , dol ¯ xl J¯o w l ¤ oJll o¯ Covo¯
s - ol a¤d coo- ovo¯ medium-hot coa s l do¤o, z0 lo ?S
¯ ¤ Jl os, sl ¯¯ ¤ goccas o¤a y ¬olo¯o so¯v ¤ g, l Jll ¯ cow l ¤
lo¯- Va-os 4 so¯v ¤ gs
'oa¯oll a 3o ×¹ o- ¤ c ¤ µ ocool ¤oavy-dJl ylo ' 'o d ¤ ¤ a l
l o¯a-o a¤ ¹ S- ¤ c¤ sÇJa¯o 'o dJ µs dos, J s ¤ gl sll olo¯¯
a µoJc¤ ' ¤ oow l ¤ooJg ¤ y co¯o ¤o vogolao' os, ¯ co,
walo¯, c¤ooso, sa l , o¤ o¤sa l , ¯oso¯a¯y, a¤dµoµµo¯ ~ aco
¯ xl J¯o ¤ µoJc ¤ , dol w l ¤ oJllo¯ 'o d odgos ollo lo soa
µoJc¤socJ ¯o y ´¯ ovo¯ medium-hot coa s l do¤o, a ooJl
30 ¯ ¤ Jl os ¬olo¯o so¯v ¤ g oµo¤ µoJc¤a¤dl Jll¯ cow l ¤a
lo¯- 3o¯vos o
Skil let French Fries
3 tabl espoons butter or
margari ne
Y envel ope oni on soup mi x
1 1 6- ounce package frozen
French-fri ed cr i nkl e- cut
potatoes
Y2 cup shredded sharp Ameri can
cheese (2 ou nces)
77
' ¤¤oavys- o! ¯o ! oJ !! o¯ ovo¯medium-hot coa s , s! ¯ ¤d¯y
o¤ o¤ soJµ ¯ x Add l¯ozo¤ µo! a!oos , s! ¯ !o coa! ovo¤ y
¬oa! µo!a!oos ovo¯ medium-hot coa s , ! J¯¤ ¤ g as ¤oodod
w ! ¤ w do sµa! J a, ! o¯ow¤oda¤d ¤oa!od! ¤ ¯oJg ¤ , ¹ S !o?0
¯ ¤ J! os ¬o¯ovo l¯o¯ ¤oa! 'oµ w ! ¤ c¤ ooso, ! oss g ¤! y
a¤d so¯vo a! o¤co Va-os o so¯v ¤ gs
I tal ian-Seasoned Vegetable Kabobs ( pi ct ured on page 1 o)
Boi l i ng water
12 fresh l arge mushrooms
2 smal l zucchi ni , cut i n 1 - i nch
bi as- sl i ced pi eces
3 tabl espoons I tal i an sal ad
dressi ng
2 tabl espoons l emon j ui ce
1 teaspoon Worcestershi re
sauce
% teaspoon sal t
12 cherry tomatoes
Curry Buttered Potatoes
3 tabl espoons butter or
margari ne
1 teaspoon curry powder
6 medi um potatoes, peel ed and
thi nl y sl i ced
3/4 teaspoon sal t
Y teaspoon pepper
1 cup chopped oni on
% cup fi nel y sni pped parsl ey
Hot-Style Beans and Tomatoes
8 ou nces fresh green beans,
cut i n 1 - i nch pi eces
2 tomatoes, sl i ced
% cup chopped oni on
% cup butter or margar i ne,
softened
1 tabl espoon brown sugar
2 teaspoons prepared mu stard
1 teaspoon sal t
1 teaspoon prepared horseradi sh
~oJ¯ so¯o oo ¤ g wa!o¯ ovo¯ ¯J s ¤ ¯oo¯s ¤ a oow .o!
s!a¤d ¹ ¯ ¤ J!o, d¯a ¤ ´¤ loJ ¯ s -owo¯s a !o¯ ¤a!o y ! ¤ ¯oad
¯Js¤ ¯oo¯s a¤d zJcc ¤ ¤ Co¯o ¤o ' !a a¤ sa ad d¯oss ¤ g,
o¯o¤ [ J co Wo¯cos! o¯s ¤ ¯o saJco a¤ d sa ! ´¯ -aooos
ovo¯ medium coa s aooJ! ¹ ? ¯ ¤ J! os, ! J¯¤ ¤ g a¤d o¯ Js ¤ ¤ g
ol! o¤ w ! ¤ sa ad d¯oss ¤ g ¯ x! J¯ o '¤ ¯oad c¤o¯¯y ! o¯a!oos
o¤ o¤dsol s-owo¯s , g ¯ ! ¤oa! od ! ¤ ¯oJ g ¤ , S ! oS ¯ ¤ J! os
¯o¯o, ! J¯¤ ¤ g a¤d o¯ Js¤ ¤ g ol!o¤ w ! ¤ sa ad d¯oss ¤ g ¯ x-
! J¯o Va-os 4 so¯v ¤ gs
' ¤ ¤oavy s- o! ¯o ! oJ!! o¯ ovo¯ medium coa s , s ! ¯ ¤ cJ ¯¯y
µowdo¯ 3µ¯ ¤ - oµo!a!oosw ! ¤sa ! a¤dµoµµo¯ Add s cod
µo!a!oos a¤d o¤ o¤ Covo¯ s - o! a¤d coo- ovo¯ medium
coa s aooJ! ?0 ¯ ¤ J! os '¤o¯oJ g ¤ y s! ¯ ¯ x! J¯o a¤dsµ¯ ¤-
- o µa¯s oy a!oµ Coo- µo!a!oos ! o¯ow¤od a¤d !o¤do¯ ,
aooJ! ?0 ¯ ¤ J! os ¯o¯o Va-os o so¯v ¤ gs
' ¤ saJcoµa¤coo-g ¯oo¤ooa¤s ¤a !! ' ooo ¤ gwa! o¯lo¯¹ 0
¯ ¤ J!os , d¯a ¤ 'oa¯ oll a 3o ×¹ S- ¤ c ¤ µ oco ol ¤oavy-d J!y
lo 'o d ¤ ¤ a l !o ¯a-o a¤ ¹ S· ¤ c ¤ sÇJa¯o 'o d Jµ s dos,
J s ¤ g l s! !o l o¯ ¯ µoJ c ¤ ~ aco d¯a ¤ od g ¯oo¤ ooa¤s a¤d
! o¯a!o s ' cos ¤ co¤! o¯ olµoJ c ¤ Co¯o ¤ oc¤oµµod o¤ o¤
o J! ! o¯, o¯ow¤ sJga¯ , ¯0 s!a¯d, sa ! , ¤o¯so¯ad s¤, a¤d das¤
µoµµo¯ , ooa! ! l Jlly .o! oJ!! o¯ ¯ x! J¯o ovo¯ ooa¤s a¤d
! o¯a!oos 'o dodgosollo !osoa µoJc¤soc J ¯o y, oav ¤ g
sµacol o¯ oxµa¤s o¤ol s!oa¯ ´¯ ovo¯ medium-hot coa s
! ¤oa!od ! ¤¯oJg ¤ , 30! o3S¯ ¤ J! os Va-os4 o¯ Sso¯v ¤ gs
78 vegetables and breads
Herbed Green Beans
1 1 6- ounce can French-styl e
green beans, drai ned
Y2 cup chopped cel ery
Y cup chopped sweet red or green
pepper
1 bay l eaf
Y teaspoon di l l weed
2 tabl espoons butter or
margari ne
Co¯o ¤o ooa¤s, co o¯y, ¯ od o¯ g ¯oo¤ µoµµo¯, oay oal,
d wood, a¤d das¤ sa l 'oa¯ oll a¤ ¹ B- ¤ c¤ s q0a¯o ol
¤oavy-dJlylo ~ aco ooa¤ ¯ xl J¯o ¤co¤l o¯ ollo , l oµw l ¤
oJllo¯ o¯ ¯a¯ ga¯ ¤o
'o d odgos ol lo l o soa socJ ¯o y, oav ¤ g sµaco l o¯
oxµa¤s O¤ ol sloa¯ ´¯ ovo¯ medium coa s l ¤oal od
l ¤¯oJ g¤ , aooJl ?b¯ ¤ 0l os ¬olo¯oso¯v ¤ g, ¯o¯ovooay oal
Va-os 4 so¯v ¤ gs
Wax Beans with Mustard Sauce
1 tabl espoon butter
1 tabl espoon al l - purpose fl our
2 teaspoons prepared mustard
Y teaspoon pepper
1 cup mi l k
1 cup shredded Ameri can cheese
(4 ounces)
1 teaspoon prepared horseradi sh
1 teaspoon l emon j ui ce
2 1 6- ounce cans di agonal cut wax
beans, drai ned
Outdor Vegetable Skillet
2 1 0- ounce packages frozen
Brussel s sprouts, thawed
2 medi um tomatoes, peel ed a nd
chopped (1 % cups)
1 cup frozen smal l whol e oni ons,
thawed
Y cup creamy French sal ad
dressi ng
Honey-Mustard Beets
1 % pounds fresh beets or 1
1 6- ounce can sl i ced beets,
drai ned
2 tabl espoons butter or
margari ne, mel ted
1 tabl espoon prepared mustard or
Di j on-styl e mustard
1 tabl espoon honey
1 teaspoon soy sauce
Y cup sni pped parsl ey
¤ ¤oavys - ol ¯o l o0ll o¯ ovo¯medium-hot coa s , o o¤ d ¤
l oJ¯ , ¯J sla¯d, a ¤ dµoµµo¯ Add¯ - a a l o¤co, coo-a ¤ d
sl ¯ l l ¤ c-o¤od a ¤ d o J o o y, aooJl S ¯ ¤ Jl os
3l ¯ ¤ s¤¯oddod A¯o¯ ca¤ c¤ ooso, ¤o¯so¯ad s ¤ , a¤ d
o¯o¤ [ J co, sl ¯l c¤ooso¯o ls 3l ¯ ¤ d¯a ¤odwaxooa¤s,
¤oal l ¤¯oJg ¤ , aoo0l 4 ¯ ¤ Jlos ´a¯ ¤ s¤w l ¤a µa¯s oysµ¯ g,
l dos ¯od Va-os o l oB so¯v ¤ gs
CJl a¯go ¬¯ 0sso' s sµ¯oJl s ¤ ¤ a l ¤ s¤a owd s ¤ co¯o ¤o
sµ¯oJl s, l o¯aloos, a¤do¤ o¤ s, µoJ¯ sa ad d¯oss ¤ g ovo¯a
3µ¯ ¤ - o w l ¤ ' /+ l oasµoo¤ sa l Covo¯, ol sla¤d al ¯oo¯
lo¯µo¯al J ¯o ? ¤oJ¯s, sl ¯ ¯ ¤ g ¯ xl J ¯o occas o¤a y 1J¯ ¤
vogolao o ¯ xlJ ¯o ¤lo a ¤oavy ¹ 0- ¤ c¤ s - ol , µ aco o¤
g ¯ 3 ¯¯o¯, covo¯od, ovo¯ hot coa s aooJl ¹ 0 ¯ ¤ 0l os
J¤covo¯ , s ¯¯o¯ l vogolao osa¯olo¤do¯, aooJl b ¯ ¤ 0l os
¯o¯o, sl ¯¯ ¤ goccas o¤a ' y 3o¯vos o
l J s ¤ gl ¯os¤ oools, c Jl ol l a oJl ¹ ¤ c ¤ olslo¯sa¤d ¯ools ,
do ¤ol µoo Coo-, covo¯od , ¤ oo ' ¤ g sa lod wal o¯ l
l o¤do¯ , aooJl 3 0 ¯ ¤ Jlos .¯a ¤ , µoo a¤d s co Co¯o ¤ o
oJll o¯, ¯J sl a¯d, ¤o¤oy, a¤ d soy Toa¯ oll a 36 x J S- ¤ c¤
µ oco ol ¤oavy-dJl y lo 'o d ¤ ¤a l l o ¯a-o a¤ J B- ¤ c¤
sqJa¯o, lo d Jµ s dos s g ¤l y ~ aco oools ¤ co¤lo¯ ol lo ,
µoJ¯ ¤o¤oy saJco ovo¯ a 'o' d odgos o l lo lo soa
socJ ¯o y, oav ¤ g sµaco lo¯ oxµa¤s o¤ ol sloa¯ ´¯ ovo¯
medium-slow coa s l ¤oalod l ¤¯oJ g¤ , aooJl ?0 ¯ ¤ Jl os
3µ¯ ¤ - ow l ¤ µa¯s oy 3o¯vos 4
79
· Bread Fix- Ups and Ouick Breads
Parsl eyed French Sl ices ( pi ct ured on page 33)
1 1 8-i nch-l ong l oaf French bread
Y cup butter, softened
2 tabl espoons sni pped parsl ey
2 teaspoons prepared mustard
V2 teaspoon barbecue spi ce
Barbecued Pumpernickel
1 1 -pound round l oaf
pumperni ckel
V cup butter, softened
Y cup grated Parmesan cheese
3 tabl espoons mustard-mayonnai se
sandwi ch and sal ad sauce
2 tabl espoons sni pped parsl ey
Gri l l ed Chese Rol l s
1 3-ounce package cream cheese
V cup shredded Cheddar cheese
2 tabl espoons chopped green
oni on wi th tops
1 tabl espoon mi l k
2 teaspoons Di j on-styl e mustard
1 2 di nner rol l s
Caraway-Cheese Rol l s
1 4-ounce contai ner whi pped
cream cheese wi th pi mi ento
1 teaspoon caraway seed
1 teaspoon fi nel y chopped green
oni on wi th tops
8 to 1 0 hard rol l s
Ci nnamon-Rai si n French Toast
2 beaten eggs
V2 cup mi l k
1 tabl espoon sugar
Y teaspoon ground ci nnamon
1 0 sl i ces rai si n bread
Butter or margari ne
C0l o¯oad ¤ ¹ · ¤ c ¤ d ago¤a s cos, c0ll ¤ g l o, o0l ¤ol
l ¤¯o0g¤ , oollo¤ c¯0sl Co¤o ¤ o o0ll o¯, µa¯s oy, ¤0 sla¯d,
a¤d oa¯ ooc0o sµ co, sµ¯oad oolwoo ¤ ovo¯y ol ¤o¯ s co ol
o¯oad W¯aµ ooso y ¤ ¤oavy-d0ly lo , µ aco o¤ odgo ol
g ¯ ´¯ ovo¯ slow coa s l ¤oalod l ¤¯o0g¤ , aoo0l ¹ b
¤ ¤ 0los, l J¯¤ ¤ gl ¯oÇ0o¤l y Va-os ¹ z so¯v ¤ gs
C0l o¯oad ¤ ' /z- ¤ c¤-l ¤ c - s cos, c0ll ¤ gl o, o0l ¤ ol l ¤¯o0g¤,
oollo¤ c¯Jsl Co¤o ¤ o o0llo¯, ~a¯ ¤osa¤, sa¤dw c¤ a¤d
sa ad sa0co, a¤d µa¯s oy, sµ¯oad ¤ xl0 ¯o oolwoo¤ ovo¯y
ol ¤o¯ s coolo¯oad Va-o ¹ o¤gl ¤w sos codow¤co¤l o¯ ol
oal, c0ll ¤ g l o, o0l ¤ ol l ¤¯o0g¤ , oollo¤ c ¯0sl W¯aµ oal
ooso y ¤ ¤oavy·d0ly l o ´¯ ovo¯ slow coa s l ¤oalod
l ¤¯o0g¤ , zblo 30 ¤ ¤ 0l os 3o¯vos ¹ S
3ollo¤c ¯oa¤ c¤ooso B o¤dl ogol ¤o¯ c¯oa¤ c¤ooso, C¤od-
da¯ c¤ooso, g ¯oo¤ o¤ o¤ , ¤ -, a¤d ¤0 sla¯d 3µ l oac¤
d ¤¤o¯ ¯o ¤ ¤a l c¯ossw so 3µ¯oad a ll o oll ¤o c¤ooso
¤ xl0 ¯o oolwoo¤ oac¤ ¯o , ¯oasso¤o o¯o s
W¯aµ ¯o s ooso y ¤ ¤oavy-d0lylo ´¯ ovo¯ slow coa s
aoo0l ¹ 0 ¤ ¤ 0l os, l 0¯¤ ¤ g o¤ co Va-os ¹ ? so¯v ¤gs.
V x c ¯oa¤ c¤ooso, ca¯away sood, a¤d g ¯oo¤ o¤ o¤ 3µ l
oac¤ ¯o o¤gl ¤w so, c 0ll ¤ g l o, o0l ¤ol l ¤¯o0g¤ , oµµos lo
s dool ¯o 3µ¯oad ¯o ' s w l ¤ c ¯oa¤ c ¤ooso ¤ xl 0 ¯o W¯aµ
¯o s ooso y ¤ ¤oavy-d0ly lo ´¯ ovo¯ medium coa sl
¤ol , S lo ¹ 0 ¤ ¤ 0l os, l 0¯¤ ¤ go¤co 1oa¯ ¯o s ¤ ¤a l , so¯vo
oµo¤ laco Va-os S lo ¹ 0 so¯v ¤ gs
' ¤ s¤a ow oow o¯ µ o µ aloco¤o ¤ ooggs , ¤ -, s0ga¯ , a¤d
c ¤ ¤a¤o¤ . µ oac¤ s co o¯oad o¤ ool ¤ s dos ¤l o ogg
¤ xl 0¯o ' ¤ ¤oavy s - ' ol ¤o l 1 tablespoon o0ll o¯ ovo¯
medium-hot coa s '¯y o ¯oad o¤ ool ¤ s dos l go do¤
o¯ow¤ , aooJl 3 ¤ ¤ 0l os µo¯ s do Add add l o¤a o0ll o¯
oac¤ l ¤o ¤o¯o o¯oad s addod 3o¯vo w l ¤ o0ll o¯ ~ass
¤aµ o-l avo¯od sy¯0 µ or aµµ osa0co, l dos ¯od 3o¯vos b
80 breads
Qu i c k to fix and great for out door barbecu i ng-Swiss-Buttered Rye Bread, Cheesy Bread
Kabobs, Barbecued Bread Italiano, and a stack of Muffin Mix Griddle Cakes wi t h honeyed syr u p.
Swi ss-Buttered Rye Bread
3/4 cup shredded process Swi ss
cheese
Y cup butter, softened
2 tabl espoons sni pped parsl ey
Y teaspoon prepared mustard
Ya teaspoon dri ed tarragon,
crushed
1 0 sl i ces rye bread
Chesy Bread Kabobs
1 5-ounce jar sharp Ameri can
cheese spread
1 t abl espoon butter, softened
1 tabl espoon sl i ced green
oni on with tops
Y2 teaspoon dri ed tarragon,
crushed
Dash garl i c powder
8 sl i ces French bread
Barbecued Bread I tal i an
2 cups packaged bi scui t mi x
2J cup mi l k
2 tabl espoons grated Parmesan
cheese
2 tabl espoons sni pped parsl ey
Ol i ve Topper
Y2 cup shredded Cheddar cheese
(2 ounces)
2 tabl espoons grated Parmesan
cheese
Papri ka
Muffi n Mi x Gri ddl e Cakes
1 1 3Y2-ounce package bl ueberry
muffi n mi x
2 beaten eggs
2 tabl espoons cooki ng oi l
2
/ cup honey
Y cup mapl e-fl avored syrup
Butter or margari ne
81
C¯oa¤lOgol ¤o¯ 3w ssc¤ooso, o0ll o¯ , µa¯s oy, ¤0sl a¯d, a¤d
l a¯¯agO¤ 3µ¯oad c¤ooso¤ xl 0¯o O¤O¤os doOl oac¤o¯oad
s co ¯ aco s cos lOgol ¤o¯, lO¯¤ ¤ g b sa¤dw c¤os, slac-
sa¤dw c¤os 1oa¯Olla z4x ¹ B- ¤ c¤ µ ocoOl ¤oavy-d0lylO ,
w¯aµslac-od sa¤dw c ¤os OOso y ¤ lO ´¯ Ovo¯medium
cOa sl ¤oalod l ¤¯O0g ¤ , z0 lO zb ¤ ¤ 0l os ¯0 s cosaµa¯l
lO so¯vo Va-os ¹ 0 so¯v ¤ gs
CO¤o ¤ ol ¤ oc¤ooso sµ¯oad, o0 ll o¯, g ¯oo¤O¤ O¤ , l a¯¯agO¤,
a¤d ga¯ c µOwdo¯ Va-o lwO 4- ayo¯ sa¤dw c ¤os w l ¤ l ¤o
'¯o¤c¤ o¯oad s cos, sµ¯oad ¤ g c ¤ ooso ¤ xl 0¯o oolwoo¤
s cos a¤d O¤ l Oµ a¤d oOllO¤ Ol slac- C0l oac¤sa¤dw c¤
¤lO Ç0a¯lo¯s
Üs ¤ g o g¤l s -owo¯s, l ¤¯oad oac¤sa¤dw c¤Ç0a¯lo¯O¤ a
s -owo¯ ´¯ Ovo¯ medium cOa s l g ¤l y lOaslod, o lO /
¤ ¤ 0l os 10¯ ¤ Ollo¤ Va-os B so¯v ¤ gs
CO¤o ¤ o o sc0 l ¤ x, ¤ -, z l ao osµOO¤s ¯a¯¤osa¤, a¤ d
µa¯s oy, s l ¯ ¡ 0sl l d¯y ¤ g ¯od o¤l s a¯o ¤O slo¤od 3µ¯oad
dO0 g¤ ovo¤ y ¤ a wo - g¯oasod ¹ z- ¤ c¤ ¤oavy s- ol
3µOO¤ ´ vo1Oµµo¯ Ovo¯ dO0 g ¤ , sµ¯ ¤ - os¤¯oddodc¤ooso
a¤d ¯o¤a ¤ ¤ g ¯a¯¤osa¤ Ovo¯ a 3µ¯ ¤ - o odgos w l ¤
µaµ¯ -a ¯ aco O¤ ¤OOdod g ¯ , Owo¯ ¤OOd ´¯ Ovo¯
medium cOa s l dO¤o, ¿b lO 30 ¤ ¤ 0l os 3o¯vos ¹ ¿
Olive Topper: CO¤o ¤o ' / c0 µ s cod µ ¤ o¤lO-sl0llod
g ¯oo¤ O vos, z lao osµOO¤s o0ll o¯, ¤o l od , z lao osµOO¤s
s cod g ¯oo¤ O¤ O¤ w l ¤ l Oµs, ¹ l oasµOO¤ WO¯coslo¯s¤ ¯o
sa0co, ' / loasµOO¤ g a¯ c µOwdo¯ , ' / l oasµOO¤ d¯ od
O¯oga¤O, c¯ 0s¤od, a¤d 3 das¤os oOll od ¤Olµoµµo¯ sa0co
CO¤o ¤ o ¤0ll ¤ ¤ x, ooal o¤ oggs, a¤d ' /a lO
z
/a c0µ walo¯
¸ 0so ' /a c0 µwalo¯lO¯l ¤ c - µa¤ca-os,
z
/a c0 µlO¯l ¤ ¤ ) ¬oal
l s¤OOt ¤, sl ¯ ¤ O 'O d ¤ o 0ooo¯ ¯ os ¯¯ o¤oat g ¤l y
g ¯oasod ¤oavy s- ot O¯ g ¯ dd o Ovo¯ hot cOa slO¯ z l O3
¤ ¤ 0l os 'O¯ oac¤ ca-o, sµ¯oad ¹ l ao osµOO¤ o atlo¯ O¤
µ¯ oµa¯od s- ot O¯ g ¯ dd o COO- Ovo¯ hot cOa s t
o¯Ow¤od, aoO0l ¹ ' /z ¤ ¤ 0l os µo¯ s do Voa¤w¤ o, ¤ oal
lOgol ¤o¯ ¤O¤oy a¤d sy¯0 µ, so¯vo sy¯ 0µ a¤d o0ll o¯ w l ¤
µa¤ca-os Va-os36.
Appetizers and Desserts
Barbecue-Styl e Racl ette
1 Y2 cups shredded Swi ss cheese
1 cup shredded Gruyere cheese
1 4Y2-ounce can devi l ed ham
2 tabl espoons chopped pi mi ento
2 tabl espoons sni pped parsl ey
2 teaspoons caraway seed
1 teaspoon prepared mustard
1 teaspoon Worcestershi re sauce
Ys teaspoon pepper
Y cup mi l k
% cup butter, softened
1 medi um head caul ifl ower,
broken i nto fl owerets and
sl i ced ( 4 cups)
4 di l l pi ckl es, cut i n wedges
1 cup cherry tomatoes
1 l oaf French bread, sl i ced
Crab-Bacon Bi tes
1 1Y2-ounce can crab meat
1 beaten egg
Y cup tomato j ui ce
Y2 cup fi ne dry bread crumbs
1 tabl espoon grated Parmesan
cheese
1 tabl espoon fi nel y chopped
green oni on wi th tops
1 tabl espoon l emon j ui ce
% teaspoon sal t
Y teaspoon Worcestershi re sauce
Dash bottl ed hot pepper sauce
12 sl i ces bacon
Nonsti ck vegetabl e
spray coati ng
Gri l l ed Stuffed Mushroms
24 fresh medi um mushrooms
Y cup chopped green oni on wi th
tops
3 tabl espoons butter
2 teaspoons al l - purpose fl our
Y2 teaspoon dri ed marj oram,
crushed
Y cup dry whi te wi ne
Y cup fi nel y chopped ful l y
cooked ham
1 tabl espoon sni pped parsl ey
' ¤ s¤a ¤ x ¤ g oow co¤o ¤o 3w ss c¤ ooso, ´¯Jye¯o
dov od ¤a¤, µ ¤ o¤l o, µa¯s oy, ca¯away, ¤Jsl a¯d, Wo¯cos-
l o¯s ¤ ¯o, a¤d µoµµo¯ ¬oal ¤ - ¡ J sl lo oo ¤ g , ¤¤od alo y
µoJ¯ ovo¯ c¤ ooso ¤ xl J¯o ¬oal al ow sµood ol o ocl ¯ c
¤ xo¯ ? ¤ ¤ Jl os, sc¯aµ ¤ g s dos ol oow co¤sla¤l y
¬oal ¤ xlJ ¯o al ¤ g ¤ s µood l ¤oa¯ y s¤ool ¤, aoo0l S
¤ ¤ 0l os, sc¯aµ ¤ g oow occas o¤a y ¬oal ¤ sollo¤od
oJllo¯ Covo¯ a¤d c ¤ al oasl ¹ ¤oJ¯ 3¤aµo c¤ooso
¤ xl J¯o ¤los xloo¤ ¹ - ¤ c ¤ c J oos, µ acoo¤waxod µaµo¯o¤
oa- ¤g s¤ool Covo¯ , c ¤ ' sovo¯a ¤oJ¯s o¯ ovo¯¤ g ¤l ºooµ
c ¤ od l ¯oady lo so¯ vo 'o so¯vo, µ aco oac¤ c¤ooso
cJ ooo¤ a lo¤ dJ olo¯-o¯ µa ¯ ols -owo¯s ¬o dovo¯ very hot
coa s ¡ J sl l c¤ooso sollo¤ s , sµ¯oad ovo¯vogola o os a¤d
o¯oad 3o¯vos B
.¯a ¤ l a-o, a¤d ¯o¤ovo ca¯l ago l ¯ o¤ c¯ao ¤oal , sol
as do ' ¤ oow co¤o ¤ o ogg, lo¤alo ¡ J co, o¯oad c¯J ¤os ,
~a¯¤osa¤ c¤ooso, g ¯oo¤ o¤ o¤, o¤o¤ ¡ J co, sa l , Wo¯cos-
l o¯s ¤ ¯o, a¤d ¤ ol µoµµo¯ saJco Add c¯ ao ¤oal , ¤ x wo
CJl oaco¤ s cos ¤ ¤ a l ' ¤ s- ol µa¯l a y coo- oaco¤,
d¯a ¤ o¤ µaµo¯ lowo ' ¤ g 3¤aµo c¯ao ¤ xl J¯o ¤lo ?4 ogs,
aoo0l ¹ ' /z ¤ c¤os o¤g W¯aµ oac¤ og w l ¤ a ¤a l s co
oaco¤ , laslo¤ soc0¯o y w l ¤ woodo¤ µ c-s 3µ¯ayco dg ¯
w l ¤ ¤o¤sl c- vogolao o sµ¯ay coal ¤ g ´¯ l ¤o ogs ovo¯
hot coa s l ovo¤ y o ¯ow¤od, a ooJl ¹ 0 ¤ ¤ 0los, l J¯ ¤ ¤ g
sovo¯a l ¤os Va-os?4aµµol zo¯s
¬o¤ovo slo¤sl¯o¤¤Js ¤ ¯oo¤s, ¯oso¯vocaµs C¤oµslo¤s
' ¤ saJcoµa¤ coo- c¤ oµµod slo¤s a¤d g¯oo¤ o¤ o¤ ¤ 1
tablespoon ol l ¤o o Jllo¯ ¡ J sl l lo¤do¯ ¬ o¤d ¤ l o0¯ ,
¤a¯¡ o¯a¤, a¤d das¤ µoµµo¯ , add w ¤o Coo- a¤d sl ¯ l
l ¤ c-o¤od a¤d o J o o y, sl ¯ ¤ ¤a¤a¤dµa¯s oy 3l 0ll¤0s¤-
¯oo¤ caµsw l ¤ ¤a¤¤ xl J¯o ~ acosl 0llod¤J s ¤ ¯oo¤so¤a
?0 × ¹ B· ¤ c¤ µ oco ol ¤oavy-d0ly lo , dol w l ¤ ¯o¤a ¤ ¤ g ?
lao osµoo¤s oJll o¯ 'o d odgos ol lo lo soa socJ ¯o y,
µ aco µac-ol o¤ g ¯ ´¯ ovo¯ medium coa s l ¤Js¤-
¯oo¤s a¯o lo¤do¯, 1 5 l oz0 ¤ ¤ Jlos Va-os z4
83
Center your next party around the gr i ll . Have Crab-Bacon Bites, Grilled Stufed Mushrooms,
and Barbecue-Style Raclette ready to barbecue when guests ar rive, then let them do thei r own.
Deviled Chicken Liver Kabobs
Boi l i ng water
1 6 fresh l arge mushrooms
2 tabl espoons Dij on- styl e
mustard
1 tabl espoon catsup
1 tabl espoon butter or margar i ne
2 teaspoons Worcest�rsh i re
sauce
Y teaspoon oni on powder
Dash cayenne
Y pound chi cken l i vers, hal ved
( about 1 6 hal ves)
16 cherry tomatoes
Cooki ng oi l
~oJ¯ so¯ooo ¤ gwalo¯ovo¯ ¯J s ¤ ¯oo¯s ¤ oow 'ol sla¤d
¹ ¯ ¤ Jl o, d¯a ¤ wo ' ¤ saJcoµa¤ sl ¯ l ogol ¤o¯ . ¡ o¤· sly o
¯J sla¯d calsJ µ oJllo¯ Wo¯cosl o¯s ¤ ¯o o¤ o¤ µowdo¯ a¤d
cayo¤ ¤ o, ¯ x wo ¬oal a¤ dsl ¯ ovo¯ medium-hot coa s ¡ Jsl
l oJll o¯ ¯o ls Vovo µa¤ lo odgo ol g¯ l o -ooµ l ¤o
¯ x! J ¯o wa¯¯
Voa¤w¤ o l ¤ ¯oad ¯J s ¤ ¯oo¯s c ¤ c -o¤ vo¯s a¤dc¤o¯·
¯y l o¯aloos each o¤ soµa¯alo s -owo¯s ´¯ ¯J s ¤ ¯oo¯s
a¤dc ¤ c -o¤ vo¯s ovo¯ medium-hot coa s aooJl 3 ¯ ¤ Jl os
Add l ¤o lo¯alo s-owo¯s , g ¯ aooJl 3 ¯ ¤ Jl os o¤go¯ 'J¯ ¤
a¤d o¯ Js¤ l¯oÇJo¤l y w l ¤ ¯J sla¯d ¯ xl J¯o o¯ Js¤ vogola·
o os w l ¤ a ll o o ¸ ¬o ca¯olJ ¤ol l o ovo¯coo- ) ¬o¯ovo
vo¯s a¤d vogolao os l¯o¯ s -owo¯s , so¯vo o¤ woodo¤
µ c -s Va-os ¹ o aµµol zo¯s
84 appetizers and desserts
Marinated Shrimp Appetizers ( pi ct u red on page 70)
2 pounds fresh or frozen l arge
shri mp, shel l ed and devei ned
Y2 cup cooki ng oi l
Y2 cup l i me j ui ce
3 tabl espoons dry whi te wi ne
1 tabl espoon s ni pped chi ves
1 cl ove garl i c, mi nced
1 Y2 teaspoons sal t
Y2 teaspoon dri ed di l l weed
Several dashes bottl ed hot
pepper sauce
1¤aw s¤ ¯ ¯µ, l l¯ozo¤ ~ aco ¤ s¤a ow oa- ¤ g d s ¤
Co¯o ¤o coo- ¤ g o , ¯o¡ J co, w ¤ o, c¤ vos, ga¯ ' c, sa l ,
d wood, a¤d ¤ol µoµµo¯ saJco ~oJ¯ ¯a¯ ¤ado ¯ xl J¯o
ovo¯ s¤¯ ¯µ Covo¯ , ¯ol¯ go¯alo 4 lo o ¤oJ¯s o¯ ovo¯ ¤ g ¤l
´ccas o¤a ysµoo¤ ¯a¯ ¤ado ovo¯s¤¯ ¯µ
¬o¯ovo l ¤o s ¤ ¯ ¯µ, ¯oso¯v ¤ g ¯a¯ ¤ado '¤¯oad s¤¯ ¯µ
o¤ s -owo¯s o¯ µ aco ¤ a w ¯o g ¯ oas-ol ´¯ ovo¯ hot
coa sl do¤o, B lo ¹ 0 ¯ ¤ Jl os, l J¯¤ ¤ g a¤d o¯ Js¤ ¤ g ollo¤
w l ¤ ¯oso¯vod ¯a¯ ¤ado 3o¯vo o¤ woodo¤ µ c-s Va-os
aooJl 30 aµµol zo¯s
Teriyaki Appetizer Ribs ( pi ct ured on page 70)
4 pounds meaty pork spareri bs,
sawed i n hal f across bones
12 cup soy sauce
2 tabl espoons cooki ng oi l
2 tabl espoons l emon j ui ce
1 tabl espoon brown sugar
2 cl oves garl i c, mi nced
1 teaspoon ground gi nger
V teaspoon pepper
2 tabl espoons honey
Over-the-Coals Popcorn
V cup butter or margar i ne,
mel ted
3 teaspoon chi l i powder
V teaspoon garl i c sal t
Dash cayenne
1 cup unpopped popcorn
Sherri ed Peaches
1 cup cream sherry or port
V cup sugar
2 t abl espoons apri cot preserves
1 t abl espoon l emon j ui ce
Y teaspoon ground ci nnamon
Dash ground cl oves.
Dash sal t
6 peaches, peel ed, hal ved,
and pitted (1 1 pounds)
CJl ¯oal ¤ ?- ¯ o µo¯l o¤s V x soy, o ' , o¯o¤¡ J co, o¯ow¤
sJga¯ , ga¯ c, g ¤ go¯ , a¤d µoµµo¯ ~ aco ¯ os ¤ s¤a ow
oa- ¤gd s ¤ , µoJ¯ ¯a¯ ¤ado¯ xl J¯o ovo¯ Covo¯ , ¯ol¯ go¯alo
4 lo o ¤oJ¯s o¯ ovo¯ ¤ g ¤l ´ccas o¤a y sµoo¤ ¤a¯ ¤ ado
ovo¯ ¬o¯ovo ¯ os, ¯oso¯v ¤ g ¯a¯ ¤ado ´¯ ovo¯ slow
coa s, oo¤o s dodow¤, aooJl ?S¯ ¤ Jl os ¸ Add oss¯oaly
¯ osallo¯ ¹ 0 ¯ ¤ Jlosolg ¯ ¤ g ) 1J¯ ¤¯ os, ¯oalys dodow¤,
a¤d g¯ ¹ S lo ?0 ¯ ¤ Jl os¯o¯o Voa¤w¤ o, sl ¯ ¤o¤oy ¤lo
¯oso¯vod ¯a¯ ¤ado, o¯ Js¤l¯oÇJo¤l yovo¯ ¯ osdJ ¯ ¤ g asl S
¯ ¤ Jlos Va-os aooJl ?o
' ¤ saJcoµa¤ co¯o ¤ o oJll o¯ , c ¤ µowdo¯ , ga¯ c sa l , a¤d
cayo¤¤o 3ol o¤ odgo ol g ¯ lo -ooµwa¯¯ 'oa¯ oll lwo
3ox ¹ B- ¤ c¤ µ ocos ol ¤oavy-dJly lo 'o doac¤ ¤ ¤ a l lo
¯a-o a¤ ¹ B- ¤ c¤ sÇJa¯o 'o d Jµ s dos, J s ¤ g l sl lo lo¯¯
µoJc¤os ' ¤ co¤l o¯ ol oac ¤ , µ aco 1/4 cup ol l ¤o µoµco¯ ¤
¬¯ ¤g co¯ ¤o¯s ollo l ogol ¤o¯ , sÇJoozol g¤
|
ylosoa odgos,
oav ¤ g ¯oo¯l o¯ µoµco¯¤ lo µoµ 1 osl ¯ ¤gsoc J ¯o ya¯oJ ¤ d
loµol µoJc¤os, l ooac¤ µoJc¤l oa o¤g- ¤a¤d od oa¯ oocJo
l oo o¯g ¯oo¤ sl c- ¬o dµoJc¤osovo¯, oJl ¤ol l oJc¤ ¤ g hot
coa s s ¤a-o l co¯¤ s µoµµod, o lo B ¯ ¤ Jl os ´µo¤
µoJc¤os , µoJ¯ oJll o¯ ¯ xl J¯o ovo¯ µoµµod co¯¤ , l oss ¤ g l o
coal Va-os 9 cJ µs
3l ¯ l ogol ¤o¯ c¯oa¯ s¤o¯¯y o¯ µo¯l , sJga¯, µ¯oso¯vos, o¯o¤
¡ J co, c ¤ ¤a¯o¤, c ovos, a¤d sa l , sol as do
1oa¯olls x ¹Ox ¹ B- ¤ c ¤ µ ocosol ¤oavy-dJl ylo 'o d J µ
s dosol oac¤ µ ocool lo , J s ¤ gl sll olo¯¯µoJc¤os ~ aco
two µoac¤ ¤a vos ¤ oac¤ lo µoJc¤. ~oJ ¯ aooJl 2 table­
spoons ol l¤o s¤o¯¯y ¯ xl J¯o ovo¯ l¤o µoac¤os ¤ oac¤
µoJ c¤ , lo dodgosollo losoa socJ ¯o y ´¯ ovo¯ medium
coa' s l ¤oalod l ¤¯oJg ¤ ¹ S lo ?0 ¯ ¤ Jlos Va-os o
so¯v ¤ gs
85
Cherry-Pear Skillet Cobbl er ( pi ct u red on page 7o)
1 package refri gerated caramel
Dani sh rol l s wi th nuts
(8 rol l s)
Y teaspoon fi nel y shredded
orange peel
% cup orange j ui ce
% teaspoon ground ci nnamon
1 21 - ounce can cherry or
strawberry pi e fi l l i ng
3 medi um pears, peel ed, cored,
and sl i ced (2Y2 cups)
Li ght cream or vani l l a i ce
cream
Raisin-Stuffed Apples
4 l arge baki ng appl es
Y2 cup rai si ns
Y2 cup dr y sherry or water
2 tabl espoons chopped wal nuts
2 tabl espoons brown sugar
2 tabl espoons chopped
maraschi no cherri es
Y teaspoon ground ci nnamon
Ys teaspoon ground cl oves
Ys teaspoon ground nutmeg
1 tabl espoon butt er or margar i ne
Vani l l a i ce cream
Grill ed Fresh Fruit
Y2 cup sugar
% cup butter or margar i ne
2 tabl espoons brandy or
l emon j ui ce
Y t easpoon ground ci nnamon
Any fresh frui t as l i sted i n chart
at ri ght
' ¤ ¹ 0- ¤ c¤ ¤oavys - ol w l ¤l g ¤l -l ll ¤ g d, c¯J ¯o o sJga¯-
¤Jl ¯ xl J¯o l¯o¯ ¯ol¯ go¯alod ca¯a¯o ¯o s , add o¯a¤go
µoo , o¯a¤go ¡ J co a¤d c ¤ ¤a¯o¤ 3l ¯ ¤ c¤o¯¯y o¯ sl ¯aw-
oo¯¯y µ o l ¤ g a¤d µoa¯s , covo¯ ´¯ ovo¯ medium-slow
coa s l ¯ xl J ¯o s o J o o y a¤ d µoa¯s a¯o ¤oa¯ y l o¤do¯ ,
aooJl ¹ 0 ¯ ¤ Jl os
3oµa¯alo ca¯a¯o ¯o s , a¯ ¯a¤go¯o' s, cJl s dodow¤, aloµ
¤ol ¯ xl J¯o ¤ s - ol Covo¯ , coo-l ¯o s a¯o do¤o, aooJl
?0 ¯ ¤ Jlos o¤go¯ 3o¯vo wa¯ ¯ w l ¤ c¯oa¯ o¯ co c¯oa¯
Va-os S so¯v ¤ gs
Co¯o aµµ os, o¤ a¯ go oac¤ oµo¤ ¤ g s g ¤l y ~ aco oac¤
aµµ o o¤ a ¹ ? × ¹ S- ¤ c¤ µ oco ol ¤oavy-dJly lo Co¯-
o ¤o ¯a s ¤s, s¤o¯¯y o¯ walo¯, wa ¤ Jl s sJga¯ , c¤o¯ ¯ os, a¤d
sµ cos . v do l ¤ g a¯o¤g aµµ os .ol w l ¤ o Jllo¯ o¯
¯a¯ ga¯ ¤o ¬¯ ¤g lo J µ a¯oJ ¤ d aµµ os , soa ooso y ´¯
ovo¯ slow coa s lo¯ aooJl ¹ ¤ oJ ¯ ´µo¤ lo , so¯vo w l ¤ a
scooµ ol va¤ a co c¯oa¯ 3o¯vos 4
' ¤ saJcoµa¤ co¯o ¤ o sJga¯ o Jllo¯, o¯a¤dyo¯ o¯o¤¡ J co,
a¤d c ¤ ¤a¯o¤ ~ aco o¤ g ¯ , ¤ oal a¤d sl ¯ ovo¯ medium
coa s l g azo ¯ xl J ¯o oo s ¬o¯ovo l¯o¯ g ¯ 3¤aµo a
µ oco ol ¯oavy-dJly lo ¤lo l ¤o s¤aµo ol a s¤a ow µa¤ ,
µ aco o¤ g ¯ ~ acol ¯J l ¤ lo µa¤ ´¯ l¯J l ovo¯medium
coa s l ¤oalod l ¤¯oJg ¤ , l J¯ ¤ ¤ g a¤d o¯ Js¤ ¤ g ollo¤ w l ¤
g azo ¯ xl J¯ o 3ooc¤ a¯l oo ow l o¯ g ¯ ¤ g l ¯o 3o¯vol¯J l
wa¯¯, µass ¯o¯a ¤ ¤ g g azo
Fruit
Aµµ os co¯od a¤d ÇJa¯lo¯od
¬a¤a¤as, µoo od a¤d ¤ a vod c¯ossw so
Nocla¯ ¤os, ¤ a vod a¤d µ ll od
´¯a¤gos, µoo od a¤O s cod
~oac¤os ¸l¯ooslo¤o) µoo od, ¤ a vod,
a¤d µ llod
~oa¯s co¯od a¤d ¤a vod o¯ ÇJ a¯lo¯od
~ ¤oaµµ oc ¤ J ¤ -s o¯ s µoa¯s
Grilling Time
30 ¯ ¤ Jlos
o ¯ ¤ Jl os
¹ ? ¯ ¤ Jlos
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Barbecue Basics
Today, more people than ever before are finding
that barbecuing is great fun. And with this
increase in popularity comes a wide variety of new
equipment to make outdoor cooking carefree.
But unless you understand the basics, cookouts are
not fun or easy. This chapter explains small
equipment, grills, and charcoal cooking. Whether
you're a first-timer or an experienced outdoor
chef, you're sure to pick up some helpful pointers.
The barbecue gri l l i s the most important purchase you' l l make for your outdoor cooki ng­
cl ockwi se from left : smal l portabl e smoker, covered kett l e, hi bachi , and a l arge brazi er gri l l .
87
Equipment for Cookouts
Smal l Equi pment
Allo¯ µ0¯c¤as ¤ g l¤o g ¯ , ¯ l yo0¯ so ocl o¤ ol
ol¤o¯ loo s lo s¯a osso¤l a s l ¤al s ¯µ ly oa¯·
ooc 0 ¤ g ' slod oo ow a¯o lo¯sl ¤al ovo¯y so¯ -
o0s oa¯ ooc0o¯ s¤o0 O µ0¯c¤ aso, a¤d a so so¯o
oµl o¤a goa¯ Nol 0sl¯alod o0l oÇ0a y ¤ocos·
sa¯y lo ¤avoo¤ ¤a¤d a¯o o¤g s -owo¯s, sa l a¤d
µoµµo¯ s¤a-o¯s, a ca¯v ¤ g -¤ l o, a¤d ¤oavy-d0ly
lo .
¸ ¹ ) 'o¤g- ¤a¤d odlo¤gs-¤oc¤ol doosw l ¤o0l
lwo µa ¯s, o¤ol o¯ lood, a¤do¤olo¯l ¤ocoa s , ¸ ?)
a oasl ¤ g o¯ 0s¤l osw s¤ o¤ sa0cos , ¸ 3) a lo¯ -l o
¤o µ -ooµ a g¯ µ o¤ l ¤o lood , a¤d ¸ 4) a ¯0 l -
µ0¯µoso l0 ¯¤o¯ ¸ A w l ¤ o¤g ¤a¤d os l o -ooµ
yo0 a salo d sl a¤col¯o¯ l ¤o coa s )
´l ¤o¯ good ¤ vosl ¯o¤l s lo¯ o0l doo¯ c¤ols ¤ -
c 0do ¸ b) a w ¯o g ¯ oas-ol l ¤al ad¡ 0sls l ol ¤o
l ¤ c-¤ossoll ¤olood, ¸ o) s µ l oas-ol l ¤alallac¤os
lo a s µ l ¯od , ¸ /) ¯ o ¯ac- , ¸ B) µol¤o do¯s a¤d
asooslos ¯ lls , a¤d ¸ 9) a ¯oal l ¤o¯¯o¯olo¯ lo
¤o µo¤s0¯o l ¤al l ¤o ¤lo¯ ¤a lo¯µo¯al0 ¯o o¯ ¯oal
a¤d µo0 l¯y s do¤oloyo0¯ ' - ¤ g ¸ Al ¤o¯¯o¯olo¯
s osµoc a y 0sol0 ¤ o0l doo¯ coo- ¤ g w¤o¯o
¯oal ¯ay oo- do¤o o¤ l ¤o o0l s do a¤d oo
0 ¤do¯coo-od o¤ l ¤o ¤ s do. )
A so, -ooµ ¸ ¹ 0) a µ a¤l s µ¯ ¤ - o¯ o¯ a µ0 ¯µ-
sµ¯ay ooll ol od w l ¤ walo¯lo µ0l o0l l a¯o- 0 µs,
a¤d do¤ l lo¯ gol lo ¤avo ¸ J ¹ ) a s0µµ y ol oxl¯a
coa s ¯oady lo 0so
88
Barbecue Grills
Pedestal mount gas gri l l
| l s J ¤ oo ovao ol ¤ oa¯oJ¤l ol oJl doo¯ coo- ¤ goÇ J µ¯o¤l
l ¤al sava ao olo¯l oday soa¯ oocJoo¤l ¤Js asl ´¯ ' s co¯o
¤ ¯a¤y s zos, sly os, a¤d µ¯ cos w l ¤ loalJ ¯os lo s J l l ¤o
¤oods ol oxµo¯ o¤ cod oac-ya¯d c¤ols a¤d ¤Ov cos a ' -o
'¤o ¯o¯o oxµo¤s vo ¤odo sollo¯l ¤oaddodco¤vo¤ o¤ cos
ol ¯olo¯-d¯ vo¤ ¯ol sso¯ os a¤d s -owo¯s , slo¯ago d¯awo¯s,
Jlo¤ s ¯ac-s, a¤d cJll ¤ g ooa¯ds '¤o lO ow ¤ g µo ¤lo¯s
w ¤o µyoJ doc dow¤ c ¤ l yµoa¤d¯odo olg ¯ ' a¯o ¯ g¤l
l o¯ yoJ
Best buys for the begi nner
3l a¯l yoJ¯ oa¯ ooc J ¤ g ca¯oo¯ w l ¤ a s¯a o¯az o¯ o¯ a
g¤lwo g¤l lo d ¤ g J ¤ l c l ¤o¯ sly o soasylo Jso, co¤vo-
¤ o¤l lo slo¯o, a¤d ¤ oxµo¤s vo cxµo¯ ¯o¤l w l ¤ J s ¤ g lo
d¯ µ µa¤s, µ aco¯o¤l ol coa s, a¤d d llo¯o¤l l yµos olloo
_
coo-od ovo¯ a va¯ oly ol coa lo¯µo¯al J¯ os Allo¯ a soaso¤
o¯ l wo ol oa¯ ooc J ¤ g , yoJ -¤ow w¤ol ¤o¯ yo0 a¯o a¤ av d
oa¯ oocJol a¤o¯ o¤ y a¤ ´occas o¤a oac-ya¯d c¤ol `
Sel ecti ng the ri ght gr i l l
Allo¯ yoJ oa¯ ¤ l ¤o oas c l oc¤ ¤ ÇJos ol oa¯ oocJ ¤ g o¤ a
s¯a o¯az o¯ g ¯ , yoJ ¯aywa¤l lo co¤s do¯ oJ y ¤ ga ¯o¯o
o aoo¯alo ¯odo W¤ c ¤ l yµoolg ¯ yoJµJ¯c¤ asodoµo¤ds
o¤ l ¤o a¯oJ¤l ol ¯o¤oy yoJ wa¤l ol ¤ vosl a¤d ¤Ow ¯J c ¤
oa¯ ooc J ¤ g y oJ wa¤l l odo ' l yoJ oa¯ oocJo ¤l¯oÇJo¤l yo¯
o¤ y w l ¤ s¯a g ¯oJµs, l ¤o¯o s ¤o ¤ood l o ¤vosl ¤ a¤
oxµo¤s vo ¯odo YoJ ¯ay doc dol ¤ og ¯ y oJ sla¯lodw l ¤
doos ovo¯yl ¤ ¤ g dos ¯od ¬Jl ovo¤ l yoJ ¤ ood a ¯o¯o
o aoo¯alo J ¤ l , do¤ l casl as do l ¤o o d o¤o '¤o l ¯sl g ¯
¯a-os a ¤a¤dy 0 ¤ l l o¯ g ¯ ¤ g aµµol zo¯s , o ¯oads, o¯ ¤ol
dosso¯ls cvo¤ Jso l ¤o J ¤ l lo slO¯o ¤ol coa s lo¯ sJµµ o-
¯o¤l ¤g o¤g coo- ¤ g o¤ l ¤o ¯a ¤ g¯
Types of barbecue gri l l s
B/az/s/ g////s-' g ¤lwo g ¤l , ¤oxµo¤s vo, a¤d oasylo Jso,
l ¤o o¯az o¯ sl ¤o ¯osl µoµJ a¯ g ¯ o¤ l ¤o¯a¯-ol ´µl o¤s
ava ao o ¤ c Jdo ¯odo s ¯a¤ g ¤ g l¯o¯ s ¯µ olo d-J µJ ¤ l s
lo o aoo¯alo l ¤ ¯oo- oggod o¤oso¤ w¤oo s w l ¤ ¤a l ¤oods,
¯ol sso¯ os, a¤d a ¯ da¯µo¯ s 'a¯ goo¯az o¯s ¤avoa ovo¯ o¯
c¯a¤- l ¤al ¯ogJ alos l ¤o d sla¤co oolwoo¤ l ¤o g¯alo a¤d
coa' s '¤ s a ds ¤ co¤l ¯o ¤ gl ¤o ¤oal
H/oac//s-Aµa¯l ¯o¤l dwo o¯s o¯ a¤yo¤o c ¯a¯µod lo¯
sµaco w¤o ¤ood a s¯a oJldoo¯ g¯ w l ¤ d l¤o sl J ¯dy
¤ oac¤ s [ Jsl l ¤o l ¤ ¤ g '¤oso s¯a , oll c o¤l g ¯ s co¯o
co¯µ olo w l ¤ ad[ Jslao o g ¯alos, a ¯ da¯µo¯ s, a¤d coa
¯ac-s l o ol as¤os s ll lo l ¤o oollo¯ cvo¤ oac -ya¯d c ¤ols
w l ¤ o aoo¯alooÇJ µ¤o¤l l ¤ dl ¤ s wo -dos g ¤odg ¯ g ¯oal
lo¯ l¤o aµµol zo¯ lao' oo¯ a¤ ¤l ¯alo d ¤ ¤o¯ l o¯lwo
/s///s a/d zago/ g////s-A l ¤oJ g¤ ¯o al vo' y oxµo¤s vo
co¯µa¯od lo l ¤o g ¤l o¯-wo g¤l o¯az o¯s , l ¤o -oll o a¤d
wago¤ g ¯ s a¯o l a¯ ¯o¯o vo¯sal oa¤d JsJa y co¤sl ¯J clod
w l¤ ¤oav o¯ ¯alo¯ a s '¤o -oll o, so¯ sµ¤o¯ ca ¤ s ¤aµo,
loal J¯os a coa ¯ac - ¤oa¯ l ¤o oollo¯ a¤d g¯alo ¤ l ¤o
¯ dd o '¤o d l ¤o¤ sl ¤ol oµ ¤a l ol l ¤o sµ¤o¯o Wago¤s,
Tabletop propane gas grill
89
o¤ l ¤o ol¤o¯ ¤a¤d, a¯o ¯ocla¤ g J a¯ ¤ s¤aµo, w l ¤ oµl o¤s
sJc¤ as lJ ¤oods, s¤o-o c¤ a¤oo¯s, wa¯¤ ¤ g ovo¤s o¯
¯ac-s, cJll ¤ g ooa¯ds, a¤d o J l- ¤ l ¯o sl a¯lo¯s
1¤o s¤aµo ol -oll os a¤d wago¤s d llo¯s l¯o¤ o¯a¤d l o
o¯a¤d, oJl l ¤oy a loal J ¯o ¤µo¯l a¤l a ¯ da¤µo¯s ool ¤ ¤l ¤o
oollo¤ a¤d ¤ l ¤o d lo co¤l ¯o vo¤l al o¤ ´µo¤ l ¤oso
da¤µo¯sw¤o¤ yoJ ¤ood a ¤ol l ¯o o¯ c oso l ¤o¤ µa¯lwaylo
coo dow¤ l¤o coa s
3 ¯ a¯ coo- ¤ g l oc¤ ¤ ÇJos a¯o ava ao o ¤ -oll o a¤d
wago¤ g¯ s ' d J µ, l ¤o -oll os a¤d wago¤s ooco¤o
o¯az o¯ s, ovo¤ ollo¯ ¤ g ¤olo¯-d¯ vo¤ ¯ol sso¯ os a¤d s -ow-
o¯s ' d dow¤ , l ¤oso g ¯ s a¯o ollocl vo ovo¤s, w l ¤ ¤oal
co¤l ¯o od oy a ¯ da¤µo¯ s ' l yoJ dos ¯o a s¤o-y laslo, sol
l¤o g ¯ Jµ aslo¯a¤ovo¤a¤daddda¯µo¤od¤ c -o¯y c ¤ µs
lo l ¤o ¤ ol coa s
Smokers-As l ¤o ¯ ¤a¤o ¤µ os, s¯o-o¯s g vo loods a¤
aµµol z ¤ g s¤o-y l avo¯ allo¯ ¤a¤y ¤oJ ¯s ol coo- ¤ g ' -o
a oa¯ oocJo oÇJ µ¤o¤l , l ¤o va¯ oJs s¤o-o¯s ¯a¤ go l¯o¤
l ¤o ¯o al vo y s ¤µ o lo o aoo¯alo J ¤ l s A µoµJ a¯ sly o s
l ¤o s¤a µo¯lao o do¤od s¤o-o ovo¤ 1¤o ¤oal coo-s
d ¯ocl yovo¯a oodols¤o do¯ ¤ g coa s , s ¤ a¯ los¤o- ¤ g
¤ covo¯od -oll oo¯ wago¤ g¯ s
A¤ol ¤o¯ µo¯lao o¤odo sco¤µ ol o yoµo¤ al l ¤ooollo¤,
µ¯ov d ¤ g good a ¯ c ¯c J al o¤ A l¯ayol coa ssJµµo¯lodoy
µogs ¤oals l ¤o ¤oal a¤ d da¤µo¤od ¤ c -o¯y c ¤ µs µ J s a
s¤a µa¤ ol walo¯ oolwoo¤ l a¤d l ¤o g ¯alo 1¤o ¤oalod
walo¯adds ¤o sl J¯o lol¤os¤o-oa¤ d-ooµsl¤o¤oal ¤o sl
dJ ¯ ¤ gl ¤o o¤g ¤oJ¯s ol coo- ¤ g
1¤o¯ o sa¤ol ¤o¯ , ¤o¯o o aoo¯aloJ ¤ l , l ¤ oC¤ ¤osos¯o-o¯
W¤ol ¤o¯ l ¤o J ¤ l s a µo¯¤a¤o¤l o¯ c- sl ¯Jcl J ¯o o¯ a ¤ov-
ao o ¯ola o¤o, l¤o s¤o-o¯ s '-s¤ aµod w l ¤ a¤ Jµ¯ g¤l
c ¤ ¤¤oy 1¤o¤oal ¤ a¤ gs o¤ ¯ ac-so¯ ¤oo-s ¤l ¤oc ¤ ¤¤oy
awayl¯o¤ l ¤o ood olcoa s a¤d l ¤oloodcoo-ss ow y ¤l ¤o
¤ol s¤o-o
¬o¤o¤oo¯ , s¤o-o¯s o¤ y coo- l ¤o lood-l ¤oy a¯o ¤ol
lood cJ ¯ ¤ g a¤d µ¯oso¯v ¤ g oÇJ µ¤o¤l ¬ol¯ go¯alo a¤y
lood ollovo¯l¯o¤ s¤o-o¯ coo- ¤ g
Gas and electric grills-1¤ o ¤owosl ¤ oa¯ oocJo g¯ s
loal J¯o gas o¯ o ocl ¯ c l y as l ¤ o ¤oal soJ¯co ¤sload ol
c¤a¯coa ´as a¤d ¤osl o ocl ¯ c ¤odo swo¯-o¤ l ¤oµ¯ ¤c -
µ o ol ¯ad a¤l ¤oal vo ca¤ c µJ ¤ co o¯ co¯a¤ c o¯ ÇJol s,
µ acod o¤ ¯ac-s oolwoo¤l ¤o¤oal soJ¯coa¤dg ¯alo, ¤oall o
a dos ¯odlo¤µo¯al J¯ o ' l sl ¤o¤oal ¯ad al ¤ gl ¯ o¤l ¤o¤l ¤al
acl J a y coo-sl ¤olood µ¯odJ c ¤ g a¤ aµµol z ¤ gl ' avo¯ a¤d
aµµoa¯a¤co
´as a¤d o ocl ¯ c ¤odo s a¯o co¤vo¤ e¤l vo¯s o¤s oll ¤o
-oll o a¤d wago¤ g¯ s OJ c - a¤d oasylo sla¯l µ Js oollo¯
¤oalco¤l ¯ o a¯o laclo¯s co¤l ¯ oJ l ¤ gg ¯oal ylol ¤o ¯ ¤ c ¯oas·
¤ g µoµJ a¯ ly ~o¯¤a¤o¤l y ¤sla od gas g ¯ s Jso ¤al J¯ a
o¯ '~gas ~o¯lao ogasg ¯ s Jsoo¤ y'~gas, w¤ c¤ co¤os
¤ l a¤ -s ol va¯ oJs s zos
´as a¤do ocl ¯ cg ¯ s d llo¯ g ¯oal yl ¯ o¤o¯a¤dlo o¯a¤d,
l s ¤µo¯la¤l l o J¤do¯sla¤d ¤ ow yoJ¯ µa¯l c J a¯ ¤odo
wo¯ -s ¬oad a l ¤o ¯a¤ Jl acl J¯o¯ s ¤ sl ¯Jcl o¤s
Charcoal Cooking Know- How
A To start briquets, mound the coal s
in a foi l -l ined firebox
B For spit-roasting, spread the
hot coal s in a circl e
YoJ J¤doJolod y -¤ow a¤ oJl doo¯ c¤ol w¤o oa¯oocJos
do g¤llJ ¯oa s al oµ l ¤o g¯ '¤olood s ¯o s ta¤ta z ¤g
a¤d laslos ovo¤ oollo¯ A¤d ovo¯yl ¤ ¤ g a ways ¯o¯a ¤ s
J ¤do¯ co¤l ¯o -¤ovo¯ a l a¯o-J µ ¤ovo¯ a oJ ¯ ¤l µo¯ - c ¤oµ
'¤ s oxµo¯l so doos ¤ l ¤aµµo¤ oy acc do¤l C¤ a¤cos a¯o
l ¤o oac-ya¯d oa¯ oocJ ooxµo¯l yoJ -¤ow¤asl a-o¤l ¤ol ¯o
l o¯aslo¯ l ¤o loc ¤ ¤ ÇJos ¤vo vod ¤ oa¯ ooc J ¤ g
'o ow ¤ g a¯o so¯o µo ¤l o¯s l ¤al w ¤ o µ yoJ gol l ¤o
¯osl oJl ol yoJ ¯ oÇJ µ¯o¤l a¤dl ¤olood yoJ oa¯ oocJo
Prepari ng the fi rebox
¬olo¯o yoJgo oJl a¤dl ¯o Jµ l ¤og ¯ ¤o ¯allo¯w¤al lyµool
oÇJ µ¯o¤l l s a ways ¯oad l ¤o ¯a¤ Jlacl J ¯o¯ s ¤sl ¯ Jc-
l o¤s '¤o l ¯ooox ¯ay ¤ood a loJ ¤dal o¤ l o¯ l ¤o c¤a¯coa
l ¯o ¸ A) ~¯olocl l ¤o o¯az o¯ g ¯ s l ¯ooox w l ¤ a ¤ ¤ g ol
¤oavy-dJly lo l ¤o¤ loµ w l ¤ ¹ ¤ c¤ ol µoa g ¯avo coa¯so
g ¯ l o¯ oxµa¤dod ¯ ca ¤ s J al o¤ µo ol s '¤ s oodd ¤ g
loJ¤dal o¤ a ows so¯o a ¯ ¤ J ¤do¯ l ¤ o o¯ ÇJols s o l ¤o
coa s w oJ ¯¤ oollo¯ ' l a so µ¯olocls l ¤o l ¯oooxl¯o¯ l ¤o
¤l o¤so ¤oal ol l ¤o coa s d sl ¯ oJlos l ¤o ¤oal¯o¯o ovo¤ y
a¤d ¯odJcos l a¯o·J µs oy aoso¯ o ¤ g d¯ µµ ¤ g lals a¤d l ¤o
¯oal ¡ J cos
Allo¯ yoJ voJ sodl ¤og ¯ a dozo¤l ¯os l ¤o ¤o¯ w ' oo
l J ol g ¯oasy d¯ µµ ¤ gs ´¯avo o¯ g ¯ l oodd ¤ g ca¤ oo
was ¤od d¯ odl ¤o¯oJg ¤ y a¤dJsodaga ¤ ' l yoJ¤ avoJ sod
¤ s J al o¤ µo ols d sca¯d a¤d ¯oµ aco w l¤ ¤ow
Keep the bri quets to a mi ni mum
¬og ¤ ¤ ¤ g c¤ols ollo¤ ovo¯ do l a¤d o J dloo o g a ood ol
coa' s csl ¯alo ¤ow ¯a¤y o¯ ÇJols yoJ ¤ood lo¯ l¤o s zo
oll ¤og ¯ a¤d l ¤ol yµo a¤d a¯oJ¤lolloodlo oog¯ od ' l s
J ¤ ¤ocossa¯y lo covo¯ l ¤oo¤l ¯o g ¯ a¯oalo¯alowl¯a¤ -l J¯l-
o¯s 'a¯go l¤ c- c Jls ol ¯oal ¯oÇJ ¯o ¯o¯o c¤a¯coa l ¤a¤do
l ¤ ¤ sloa-s a¤d o J ¯go¯s
' l yoJ µ a¤ l o oa¯ oocJo l o¯ ¯o¯o l ¤a¤ o¤o ¤oJ¯ oxl¯a
o¯ ÇJols¤oodlo ooaddodlol ¤ooodolcoa s lo¯a ¤la ¤ l s
µ¯oµo¯ coo- ¤ g l o¯µo¯al J¯ o ~ aco a dozo¤ co d o¯ ÇJols
a¯oJ¤d l ¤o oJlo¯ odgo ol l ¤o ¤ol ood ol coa s '¤o¤ as
¤oodod ¯ a-o l ¤o¯ ¤lo l ¤o ol¤o¯ coa s ´¯ ¤ avo a ¯ol a'
oJ c-ol o¯ s¯a µo¯lao o o¯az o¯ ol g ' ow ¤ g coa s ¯oadyal
l ¤o s do ol yoJ¯ oa¯ oocJo J ¤ l
Gtti ng the charcoal started
~ o l ¤o ¤ J ¯oo¯ ol o¯ ÇJols ¤oodod ¤lo a µy¯a¯ d o¯
¯oJ¤d ¤ l ¤o co¤l o¯ol l ¤ol ¯ooox .¯ zz o Ç J d ' g ¤l o¯ o¯
¡ o y l ¯o sla¯lo¯ovo¯ l ¤ ow¤o osJ¯lacool l ¤ oc¤a¯coa Wa l
¹ ¯ ¤Jl o l ¤o¤ g ¤ l o w l ¤ a ¯alc¤ ¸ Novo¯ Jso gaso ¤o
o¯ -o¯oso¤o l o sl a¯l c¤a¯coa ´aso ¤o s ¯Jc¤ loo da¤-
go¯oJs a¤d -o¯oso¤o adds a¤ J ¤ µ oasa¤l laslo l o yoJ ¯
lood ) 'o¯ laslo¯ sla¯l ¤ g Jso a ¤ o ocl ¯ ca l ¯o sl a¯l o¯ ¸ soo
µ¤olo µago9¹ ) ~ acol ¤oo¯ ÇJolsovo¯l ¤oco , µ Jg ¤ l ¯o
sl a¯lo¯ a¤d ¤ b lo ¹ b ¯ ¤ Jlos l ¤o coa s w oo ¯oady
¬o¯ovo l ¤o co lo a ¤oal µ¯ool ocal o¤ a¤d d sl¯ oJlo
coa s a¯oJ¤d l ¤o l ¯ooox lo sJ l l ¤o - ¤ d ol lood yoJ oo
coo- ¤ g
91
El ectrical fi re starters provi de gl owing coal s qui ckl y, onl y 5 to 1 5 minutes, and
they are odorless. Equi pped wi th one of these, you can el imi nate fussing wi th l i qui d fuel .
C For covered gri l l ing, pi l e the
charcoal on both si des of dri p pan
.o¤ l sl a¯l oa¯ oocJ ¤ g loo soo¤ , l ¤o coa s ¤ood lo o J ¯¤
aooJl ?0 lo 30 ¯ ¤ Jlos '¤o c¤a¯coa' s ¯oady lo¯ g ¯ ¤ g
w¤o¤ l d os dow¤ l oa g ow a¤d ¤o a¯oasol o ac - s¤ow
' vo coa' s oo-as¤- g ¯ay oydaya¤dg ow¯ odallo¯da¯- A
l ¤ ¤ ayo¯ olg ¯ayas¤s¯ol ¤o¯s l ¤ocoa s YoJ ¤oodlol aµ
l ¤o coa s l¯oÇJo¤l y l o ooso¤ as¤os so l ¤o coa s ca¤
o¯oal ¤o a¤d oJ ¯¤ µ¯oµo¯ y
Arrangi ng the hot coal s
W¤o¤ l ¤o coa s a¯o ¯oady, Jso a l ¯o ¯ a-oo¯ o¤g- ¤a¤d od
lo¤ gs losµ¯oadl ¤ocoa s ¤ as ¤ g o ayo¯ '¤oa¯¯a¤go¯o¤l
ol l ¤o ¤ol coa s doµo¤ds o¤l ¤o - ¤d ol g ¯ Jsod a¤d l ¤o
l yµo oll ood oo ¤ g oa¯ oocJod
¸ ¬) 'o¯ sµ l-¯oasl ¤ g sµa¯o¯ os, ¯oasls , og ol a¯o, o¯
µoJ l ¯y, Jsoa ¯ ¤ gol coa s l og¯ ~os l o¤l ¤olo d¯ µµa¤
d ¯ocl y J ¤do¯ l ¤o ¯oal , a¤d l ¤o¤ sµ¯oad l ¤o coa s ¤ a
c ¯c oa a¯oJ¤d l ¤o l ¯o oox Cont i nued
92
Charcoal Coking Know-How co¤l ¤ Jod
D For gri l l ing steaks, burgers,
and chops, rake coal s over firebox
E To test the coal s, hol d your
hand pal m-side down
¸ C) ' ¤ a covo¯odg ¯ ' lo¯oa¯ ooc J ¤ g ' a¯ goµ ocosol¯oal ,
¯a-o a lo d¯ µµa¤ a ' ll o a¯ go¯ l ¤a¤ l ¤o¯oal ~ acod ¯ µ
µa¤ ¯ co¤lo¯ol l ¯oooxa¤d µ o coa so¤ool ¤s dosol µa¯
¬oµ aco l ¤og ¯alo a¯dsol ¯oal d ¯ocl yovo¯ l ¤od ¯ µ µa¤
'owo¯l ¤o ¤ood
¸ .) ¬a¯ oocJo sloa-s, c ¤oµs, a¤d ol ¤o¯ loods l ¤al a¯o
g¯ odl al oy ¯a- ¯ gcoa s ovo¯l ¤oo¤l ¯o l ¯ooox ·' acol ¤o
coa s aooJl ' /z ¤ c ¤ aµa¯l lo¯ ovo¤ ¤oal
´¯ -aooos oy ¤ ¤ g Jµ ¤ol coa s ¤ µa¯a o ¯ows ¤ l ¤o
l ¯ooox µ Js coa s a¯oJ¤dodgool g¯ 3laggo¯ s-owo¯so¤
l ¤o g¯alo d ¯ocl y aoovo sµacos oolwoo¤ o¯ ÇJol ¯ows so
¯oallals w ¤ol d¯ µo¤ coa s
Determi ne coki ng temperature of the coal s
¸ c) ¬o d yoJ ¯ ¤a¤dµa ¯- s dodow¤¡ J sl aoovo ¤ol coa' sal
l¤o ¤o g¤l l¤o lood w oo coo- ¤ g ¬og ¤ coJ¤l ¤g ´ o¤o
l ¤oJsa¤d o¤o, o¤ol ¤oJsa¤d lwo, ` l yoJ ¤ood l ow l ¤d¯aw
yoJ¯ ¤a¤d allo¯ lwo soco¤ds l¤o coa s a¯o ¤ol, l ¤ ¯oo
soco¤ds lo¯ ¯od J ¯-¤ ol coa s, loJ ¯ soco¤ds lo¯ ¤od J ¯
coa s a¤ dl vo o¯ s x soco¤dslo¯ s ow coa s
Adj usti ng the heat for the ri ght temperature
W¤o¤ l ¤o coa s a¯o loo ¤ol , o l ¤o¯ ¯a so l ¤o g ¯ ' s g ¯alo,
owo¯ l ¤o l ¯ooox, c oso l ¤o a ¯ vo¤l s, o¯ s ¯µ y ¯o¯ovo
so¯o ol l ¤o ¤ol o¯ Ç Jols ' ¤ c ¯oaso l ¤o lo¯µo¯a|J ¯o ol l ¤o
coa s ¤ l ¤o g ¯ s l ¯ooox oy l aµµ ¤ g l ¤o as¤os ol l l ¤o
oJ ¯ ¤ ¤ gcoa s w l ¤lo¤gs, ¯ov ¤ gl ¤ocoa s c oso¯logol ¤o¯,
owo¯ ¤gl ¤og ¯alo, ¯a s ¤ gl ¤ol ¯ooox, o¯ oµo¤ ¤ gl ¤ovo¤l s
lo a' ow ¯o¯o a ¯ lo c ¯cJ alo l ¤¯oJ g¤ l ¤o g ¯
Control l i ng the fl are-ups
¬od Jco l a¯o-J µs w¤o¤ ¯oal lal d¯ µs o¤ l¤o coa s oy
sµac ¤g la¯l ¤o¯ aµa¯l o¯ ¯o¯ov ¤ g a l owlo cJl dow¤o¤l ¤o
¤oal ºooµ a µJ¯µ- sµ¯ay ooll o l od w l ¤ walo¯ ¤a¤dy
3µ¯ ¤- oa ll owalo¯o¤l ¤ol a¯o-J µs-do¤ lsoa-l ¤ocoa s
Save and reuse the charcoal
All o¯ oa¯ ooc J ¤ g do¤ l ol o¯ ÇJols ¡ Jsl o J ¯¤ away ' l J s ¤ g
a covo¯od g ¯ , owo¯ ¤ ood a¤d c oso a ¯ vo¤l s ´¯ , l yoJ
ow¤ a¤ oµo¤-l yµo J ¤ l , J so l o¤gs lo l ¯a¤slo¯ ¤ol coa s lo a
¯ol a µa ¤a l l J ol walo¯ .¯a ¤ a¤dsµ¯oad l ¤oc¤a¯coa
o¤l o a slac- ol µaµo¯s lo d¯y 1¤o c¤a¯ coa ¯Jsl oo
aoso Jlo y d¯y o¯ l w ¤ol ¯o g ¤l
Cl eani ng up the barbecue gri l l
I t ' s eas i est to c oa¤t he gates r i g ht after oa oocJ ¤g Read
a l ¤oc oa¤ ¤ g, ca¯o, a¤d sl o¯agod ¯ocl o¤ss J µµ odw l ¤
yoJ ¯ oÇJ µ¯o¤l oolo¯o Js ¤g a¤y c oa¤ ¤ g µ¯odJcl s o¯
ao¯as vos ' s ¤- w l ¤ ¤ ol , sJdsy walo¯ a¤d µJl l ¤og ¯ s
g¯alo ¤ lo soa- 'alo¯, a low sw µos w l ¤ a wol c ol ¤ w
c oa¤ l ¤o g ¯alo
' l l ¤og ¯alo sloo a¯ golol l ¤a s ¤ -, covo¯ w l¤wolµaµe¯
lowo s o¯ wol¤owsµaµo¯s w¤ oyoJoal ~ acol ¤o¤ol g ¯alo
o¤o¤oslac-olwo -soa-odµaµo¯s, l ¤o¤cOvo¯w l ¤soco¤d
¬J ¯ ¤od- o¤ lood JsJa y was¤os ¯ g¤l oll w l ¤ a wol c ol ¤
Js oscoJ¯ ¤ go¯ ao¯as vo-lyµoµadsa¤d/o¯asl llg ¯ o¯ J s ¤
lol ¤ osl J o oo ¤ sµol s
I ndex
A-8
An i se Corn. 75
Appeti zers
Barbecue-Styl e Racl ette, 82
Crab-Bacon Bi tes, 82
Devi l ed Chi cken Li ver Kabobs, 83
Gri l l ed Stuffed Mushrooms, 82
Mar i nated Shri mp
Appeti zers, 84
Teri yaki Appeti zer Ri bs, 84
Appl e-Orange Stuffed Pork
Chops, 32
Appl e-Peanut Buttered Pork
Steaks, 34
Appl es, Rai si n-Stuffed, 85
Apri cot Gl azed Ri bs, 36
Apri cot Lamb Kabobs, 59
Armeni an Herb Mar i nade, 68
Armeni an- I tal i an Lamb Chops, 61
Bacon
Bacon Burger Squares, 26
Crab- Bacon Bi tes, 82 - _
Steak and Bacon Tournedos, 1 1
Barbecued Beef Burgers, 26
Barbecued Bread I tal i ano, 8 1
Barbecued Fi sh, 52
Barbecued Ki ng Crab Legs, 56
Barbecued Lemon Turkey, 42
Barbecued Pumpern i ckel, 79
Barbecued Shri mp Kabobs, 54
Barbecue-Styl e Racl ette, 82
Barbecue-Styl e Span i sh Ri ce, 76
Bas i c Gri l l ed Burgers, 26
Beans
Beef and Bean Ragout, 20
Fran k and Bean Sk i l l et, 58
Herbed Green Beans, 78
Hot-Styl e Beans and
Tomatoes, 77
Wax Beans wi th Mustard
Sauce, 78
Beef
Beef and Bean Ragout, 20
Beef and Mushroom Kabobs, 2 1
Beef-Yam Kabobs, 22
Chi cken and Beef Kabobs, 49
Corned Beef-Turkey Heroes, 30
Hawai i an Kabobs, 23
Skewered Beef Bundl es, 23
Smoked Beef and Cheese
Soup, 20
Smoked Short Ri bs, 1 8
Wi ne-Basted Short Ri bs, 1 8
Beef (ground)
Bacon Burger Squares, 26
Barbecued Beef Burgers, 26
Bas i c Gr i l l ed Burgers, 26
Beef and Carrot Burgers, 24
Burgers Extravaganza, 24
Burgers O' Bri en, 24
Burri to Burgers, 27
Cheese-Stuffed Patt i es, 27
Chi l i Burger Patt i es, 26
Chi l i Meat Loaf, 29
Gi ant Stuffed
Gri l l burgers, 29
Mi n i Pi neappl e Meat
Loaves, 28
Skewered Cherry Tomato
Meatbal l s, 23
Vegetabl e-Beef Rol l s , 1 1
Vegetabl e Burgers, 27
Beef (roasts)
Braz i l i an Barbecued Beef, 1 7
Horserad i sh-Stuffed Rump
Roast , 1 8
Hot-Styl e Eye of Roun d, 1 5
Lemon- Mar i nated Chuck
Roast, 1 2
Mar i nated Hi ckory-Smoked
Chuck Roast, 1 5
Spi t -Roasted
Chateaubri and, 1 4
Wi ned-and- Di ned Beef
Roast, 1 7
Beef (steaks)
Lemon Pepper Fl ank
Pi nwheel s, 1 1
On i on-Stuffed Steak, 1 4
Peppy Chuck Steak Gri l l , 1 2
Qu i c k Garl i c Cubed Steaks, 20
Ri ce-Stuffed Fl ank Steak, 1 4
Smoked French Pepper Steak, 1 2
Steak and Bacon Tournedos, 1 1
Steak and Shri mp Kabob
Di n ner, 2 1
Stuffed Steak Sandwi ches, 29
Beer, Bratwursts i n, 3 1
Beets, Honey- Mustard, 78
Bi g-Batch Barbecue Sauce, 65
Bol ogna Kabobs, Mustard-
Brushed, 57
Bratwursts i n Beer, 3 1
Bratwurst, Skewered, 58
Braz i l i an Barbecued Beef, 1 7
Breads
Barbecued Bread I tal i ano, 8 1
Barbecued Pumpern i ckel . 79
Caraway-Cheese Rol l s. 79
Cheesy Bread Kabobs, 8 1
Breads ( continued)
Gri l l ed Cheese Rol l s , 79
Pars l eyed French Sl i ces , 79
Swi ss- Buttered Rye
Bread. 8 1
Broccol i i n Foi l , 74
c
Cabbage Sk i l l et, J i ffy Frank
and, 58
Cal i co Ri ce Bake, 76
Caraway-Cheese Rol l s, 79
Caraway-Cheese Spread, 66
Carrot Burgers, Beef and, 24
Carrot Foi l Bake, Cheesy
Potato-, 7 1
Charcoal ed Hal i but Steaks, 54
Charcoal - Gr i l l ed Shri mp, 54
Charts
Gri l l i n g Over the Coal s, 6
Rot i sseri e Spec i al t i es, 8
Smoker Cooki ng, 8
93
Chateaubr i and, Spi t-Roasted, 1 4
Cheese
Barbecue-Styl e Racl ette, 82
Caraway-Cheese Rol l s, 79
Caraway-Cheese Spread, 66
Cheese-Sauced Peas and
Mu shrooms, 74
Cheese-Stuffed Patt i es, 27
Cheese-Topped Tomatoes, 74
Gr i l l ed Cheese Rol l s. 79
Gr i l l ed Crab and Cheese
Rol l s, 3 1
Smoked Beef and Cheese
Soup, 20
Cheesy Bread Kabobs, 81
Cheesy Eggpl ant Sl i ces, 76
Cheesy Potato-Carrot Foi l
Bake, 7 1
Cherry- Pear Sk i l l et Cobbl er, 85
Chi cken
Chi cken and Beef Kabobs, 49
Chi cken and Vegetabl e
Bu n dl es, 48
Chi cken Teri yaki , 46
Corn-Stuffed Chi cken
Breasts , 46
Curry Barbecued Chi cken, 48
Devi l ed Chi cken Li ver
Kabobs, 83
Foi l -Wrapped Cl ambake. 55
Gri l l ed I sl and Chi cken, 46
Herb-Gl azed Chi ckens, 47
Japanese-Styl e Chi cken, 49
94
Ch i cken ( continued)
Lemonade Ch i cken, 49
Sausage-Stuffed Ch i cken
Rol l - Ups, 46
Spi cy Barbec ued Ch i cken, 48
Ch i l i Barbecue Sauce, 65
Ch i l i Burger Patt i es, 26
Ch i l i Meat Loaf, 29
Ch i nese Smoked Ri bs, 36
Ci der Bast i ng Sauce,
Tarragon- , 65
Ci nnamon- Rai s i n French Toast , 79
Cl ambake, Foi l -Wrapped, 55
Coffee-Soy Gl aze, 66
Col es l aw, Sandwi ch, 67
Company Pork Loi n Roast, 34
Corn
An i se Cor n, 75
Corn-Stuffed Ch i cken
Breasts, 46
Corn-Stuffed Pork Chops, 32
Roasted Corn on the Cob, 75
Corned Beef Barbecue Di n ner, 1 6
Corned Beef-Turkey Heroes, 30
Corn i sh Hens, Sweet-Sour, 44
Corn i sh Hens wi t h Ri ce
Stuff i ng, 44
Count ry-Styl e Barbecued
Ri bs, 36
Crab
Barbecued Ki ng Crab Legs, 56
Crab-Bacon Bi tes, 82
Gr i l l ed Crab and Cheese
Rol l s, 3 1
Cranberry Sauce, Ham Sl i ce
wi t h, 39
Cr i spy-Gr i l l ed Fi sh Fi l l ets, 52
Cucumber Rel i sh, 67
Curry Barbecued Ch i cken, 48
Curry Buttered Potatoes, 77
D-G
Desserts
Cherry-Pear Ski l l et
Cobbl er, 85
Gr i l l ed Fresh Fru i t , 85
Rai si n-Stuffed Appl es, 85
Sherri ed Peaches, 84
Devi l ed Ch i cken Li ver
Kabobs, 83
Duckl i ng, Kowl oon , 45
Durango Sauce, 63
Easy Barbecue Sauce, 63
Eggpl ant Sl i ces, Cheesy, 76
Eggpl ant-Tomato Stack-Ups, 73
Fi sh
Barbec ued Fi sh, 52
Charcoal ed Hal i but Steaks, 54
Cr i spy-Gr i l l ed Fi sh
Fi l l ets, 52
Fi sh i n a Basket, 52
Foi l -Wrapped Cl ambake, 55
Gr i l l ed Sal mon Steaks, 56
Hal i but Kabobs, 53
Hi ckory-Smoked Stuffed
Trout, 50
Sk i l l et-Fri ed Fi sh, 50
Soy- Mar i nated Perch
Fi l l ets, 52
Stuffed Smoked Sal mon, 53
Wi l d Ri ce-Stuffed Sal mon, 53
Wi ne-Sauced Trout , 50
Foi l - Barbecued Shri mp, 55
Foi l -Wrapped Cl ambake, 55
Fran kf urters
Frank and Bean Sk i l l et , 58
J i ffy Frank and Cabbage
Sk i l l et , 58
Pi zza-Frank Sandwi c hes, 30
Qui ck Frank Kabobs, 57
Tangy Barbecued Franks, 57
French Fr i es, Sk i l l et , 77
French Toast, Ci nnamon-
Rai si n, 79
Fru i t -Gl azed Ham, 39
Gi ant Stuffed Gr i l l burger, 29
Gi nger Ham Gr i l l , Orange-, 39
Gl azed Pork Kabobs, 37
Gr i ddl e Cakes. Muf f i n Mi x, 8 1
Gr i l l ed Acorn Squash, 7 1
Gr i l l ed Cheese Rol l s, 79
Gr i l l ed Crab and Cheese
Rol l s, 3 1
Gr i l l ed Fresh Fru i t, 85
Gr i l l ed I sl and Ch i cken, 46
Gr i l l ed Rock Lobster Tai l s , 56
Gr i l l ed Sal mon Steaks , 56
Gr i l l ed Stuffed Mushrooms, 82
Gr i l l i ng Over the Coal s, 6
Gypsy Pork Steaks, 34
H-L
Hal i but Kabobs, 53
Hal i but Steaks, Charcoal ed, 54
Ham
Fru i t-Gl azed Ham, 39
Ham Sl i ce wi th Cran berry
Sauce, 39
Orange-Gi nger Ham Gr i l l , 39
Orange-Sauced Ham, 40
Ham ( continued)
Skewered Ham and Fru i t
Kabobs, 40
Spi ced Ham Patt i es, 30
Sweet-Sou r Ham, 40
Hawai i an Kabobs, 23
Herbed Green Beans, 78
Herbed Lamb-Vegetabl e
Kabobs, 61
Herbed On i on Sl i ces, 73
Herb- Gl azed Ch i ckens, 47
Herb Mar i nade, Armeni an, 68
Herb-Seasoned Mar i n ade, 68
Hi c kory-Smoked Royal Ri bs, 35
Hi c kory-Smoked Stuffed
Trout , 50
Hi ckory-Smoked Turkey, 42
Honey- Mustard Beet s, 78
Horseradi sh-Stuffed Rump
Roast, 1 8
Hot-Sty l e Beans and
Tomatoes, 77
Hot-Styl e Eye of Roun d, 1 5
I tal i an- Seasoned Vegetabl e
Kabobs, 77
Japanese-Styl e Ch i cken, 49
J i ffy Frank and Cabbage
Sk i l l et , 58
Kabobs
Apri cot Lamb Kabobs, 59
Barbecued Sh ri mp Kabobs, 54
Beef and Mushroom Kabobs, 2 1
Beef-Yam Kabobs, 22
Cheesy Bread Kabobs, 8 1
Ch i cken a n d Beef Kabobs, 49
Devi l ed Ch i cken Li ver
Kabobs, 83
Gl azed Pork Kabobs, 37
Hal i but Kabobs, 53
Hawai i an Kabobs, 23
Herbed Lamb-Vegetabl e
Kabobs, 61
I tal i an-Seasoned Veget abl e
Kabobs, 77
Japanese-Styl e Ch i cken, 49
Korean Kabobs, 37
Mar i nated Veget abl e Kabobs, 75
Mustard- Br ushed Bol ogna
Kabobs, 57
Qui ck Frank Kabobs, 57
Skewered Beef Bun dl es, 23
Skewered Bratwurst, 58
Skewered Cherry Tomato
Meatbal l s , 23
Skewered Ham and Fru i t
Kabobs, 40
Kabobs ( continued)
Skewered Scal l ops and
Bacon, 55
Steak and Shr i mp Kabob
Di n ner, 21
Vegetabl e-Meat Kabobs, 41
Vegetabl es on a St i ck, 71
Korean Kabobs, 37
Kowl oon Duckl i n g, 45
Lamb
Apr i cot Lamb Kabobs, 59
Armen i an- I tal i an Lamb
Chops, 61
Herbed Lamb-Vegetabl e
Kabobs, 61
Mar i nated Leg of Lamb, 59
Saucy Lamb Ri bl et s, 61
Lemon
Bar becued Lemon Tu rkey, 42
Lemon- Mar i nated Chuck
Roast, 1 2
Lemon Pepper Fl ank
Pi nwheel s, 1 1
Soy- Lemon Bast i ng
Sauce, 66
Yel l ow Lemon Ri ce, 74
Lemonade Chi cken, 49
Lobster Tai l s , Gr i l l ed Rock, 56
Luau Sparer i bs, 35
Luncheon Meat
Meat and Potato Bake, 41
Mustard- Br ushed Bol ogna
Kabobs, 57
Pi neappl e-Gl azed Lunc heon
Meat , 41
Su per-Si mpl e Ski l l et
Supper, 41
Vegetabl e-Meat Kabobs, 41
M-0
Mar i nades
Armeni an Her b Mar i nade, 68
Her b-Seasoned Mar i nade, 68
Savory Wi ne Mar i nade, 68
Teri yaki Mar i nade, 68
Mar i nated Hi ckory-Smoked
Chuck Roast, 1 5
Mar i nated Leg of Lamb, 59
Mar i nated Pork Loi n Roast, 34
Mar i nated Shr i mp Appet i zer s, 84
Mar i nated Vegetabl e Kabobs, 75
Meat and Potato Bake, 41
Mi n i Pi neappl e Meat Loaves, 28
Mol asses-Orange Barbecue
Sauce, 64
Muf f i n Mi x Gr i ddl e Cakes, 8 1
Mu s h rooms
Beef and Mushroom Kabobs, 2 1
Cheese-Sauced Peas and
Mushrooms, 74
Gr i l l ed St uffed Mushrooms, 82
Mu st ard- Br ushed Bol ogna
Kabobs, 57
Ol i ve Topper, 81
On i on Sl i ces, Her bed, 73
On i on-St uffed Steak, 1 4
Oranges
Appl e- Orange St uffed Pork
Chops, 32
Mol asses-Orange Bar becue
Sauce, 64
Orange- Gi n ger Ham Gr i l l , 39
Orange- Sauced Ham, 40
Pi n eappl e-Orange Gl aze, 65
Or i ent al Pork Wrap- Ups, 3 1
Out door Vegetabl e Ski l l et , · 78
Over-t he-Coal s Popcorn , 84
P-R
Pars l eyed French Sl i ces, 79
Peaches, Sher r i ed, 84
Pear Sk i l l et Cobbl er,
Cherry-, 85
Peas and Mushrooms, Cheese-
Sauced, 74
Peppy Ch u ck Steak Gr i l l , 1 2
Perch Fi l l et s, Soy-Mari nated, 52
Pi neappl e
Mi n i Pi neappl e Meat
Loaves, 28
Pi n eappl e-Gl azed Luncheon
Meat , 41
Pi neappl e- Orange Gl aze, 65
Pi zza-Frank Sandwi ches, 30
Pl u m Sauce, 45
Pol i sh Sausage- Krauters, 58
Popcorn, Over-t he-Coal s , 84
Pork (see al so Ham)
Appl e- Orange St uffed Pork
Chops, 32
Appl e-Peanut Buttered Fl ank
Steaks, 34
Apr i cot-Gl azed Ri bs, 36
Bratwursts i n Beer , 31
Ch i nese Smoked Ri bs, 36
Company Pork Loi n Roast, 34
Corn-St uffed Pork Chops, 32
Count ry-Styl e Bar becued
Ri bs , 36
Gl azed Por k Kabobs, 37
95
P6rk ( continued)
Gypsy Pork Steaks, 34
Hi c kory- Smoked Royal Ri bs, 35
Korean Kabobs, 37
Luau Sparer i bs, 35
Mar i nated Pork Loi n Roast , 34
Pi zza- Fran k Sandwi ches, 30
Pol i s h Sausage- Kraut ers, 58
Roast Pork Chops, 32
Skewered Bratwurst, 58
Ter i yaki Appet i zer Ri bs, 84
Potatoes
Cheesy Potato-Carrot Foi l
Bake, 7 1
Curry Bu ttered Potatoes, 77
Meat and Potato Bake, 4 1
Whol e Gr i l l ed Potatoes, 76
Pou l try ( see Chicken, Duckling,
Corish Hens, Turkey)
Pumper n i ck el , Bar becued, 79
Qu i ck Fran k Kabobs, 57
Qu i ck Gar l i c Cu bed Steaks, 20
Racl ette, Barbecue-Styl e, 82
Rai s i n Fren ch Toast,
Ci n namon- , 79
Rai si n-St uffed Appl es, 85
Ratatou i l l e Rel i sh, 67
Red Pepper Rel i s h , 67
Rel i shes
Cu cu mber Rel i s h , 67
Ratatou i l l e Rel i s h , 67
Red Pepper Rel i sh, 67
Sandwi ch Col esl aw, 67
Zesty Sauerkraut Rel i s h , 66
Ri b Roast Bar becue, 1 5
Ri ce
Bar becue-Styl e Span i sh
Ri ce, 76
Cal i co Ri ce Bake, 76
Ri ce-St uffed Fl ank Steak, 1 4
Yel l ow Lemon Ri ce, 74
Rot i sser i e- Roast Turkey, 44
Rot i sser i e Spec i al t i es, 8
Rye Bread, Swi ss- Butt ered, 8 1
5
Sal mon
Gr i l l ed Sal mon Steaks, 56
St uffed Smoked Sal mon, 53
Wi l d Ri ce-St uffed Sal mon, 53
Sandwi ch Col esl aw, 67
Sandwi ches
Bacon Bu rger Squares, 26
Beef and Carrot Burger s, 24
Bratwursts i n Beer, 3 1
96
Sandwi ches ( continued)
Burgers Extravaganza, 24
Burgers O' Br i en, 24
Burri t o Burger s, 27
Ch i l i Bu rger Patt i es, 26
Corned Beef-Turkey Heroes, 30
Gr i l l ed Crab and Cheese
Rol l s, 3 1
Pi zza-Frank Sandwi ches, 3. 0
Vegetabl e Bu rgers, 27
Sauces
Bi g- Bat ch Bar becue Sauce, 65
Ch i l i Bar becue Sauce, 65
Coffee-Soy Gl aze, 66
Dur ango Sauce, 63
Easy Bar becue Sauce, 63
Mol asses-Orange Bar becue
Sauce, 64
Snappy Bar becue Sauce, 63
Soy- Lemon Bast i n g Sauce, 66
Tarragon-Ci der Bast i ng
Sauce, 65
Western Hot Sauce, 63
Saucy Lamb Ri bl et s, 61
Sauerkraut Rel i sh, Zesty, 66
Sausage-Stuffed Ch i cken
Rol l -Ups, 46
Savory Wi ne Mar i nade, 68
Scal l ops and Bacon, Skewered, 55
Seasoned But t er Log, 66
Sherr i ed Peaches, 84
Shr i mp
Bar becued Shr i mp Kabobs, 54
Charcoal -Gr i l l ed Shr i mp, 54
Foi l - Bar becued Shr i mp, 55
Steak and Shr i mp Kabob
Di nner, 2 1
Skewered Beef Bundl es, 23
Skewered Bratwurst, 58
Skewered Cherry Tomato
Meat bal l s, 23
Skewered Ham and Fru i t
Kabobs, 40
Ski l l et -Fri ed Fi sh, 50
Sk i l l et French Fr i es, 77
Smoked
Ch i nese Smoked Ri bs, 36
Hi ckory-Smoked Royal Ri bs, 35
Hi c kory-Smoked Stuffed
Trout , 50
Hi c kory-Smoked Turkey, 42
Kowl oon Duckl i n g, 45
Mar i nated Hi ckory-Smoked
Chuck Roast , 1 5
Smoked Beef and Cheese
Soup, 20
Smoked ( continued)
Smoked Short Ri bs, 1 8
Smoked Turkey Roast , 43
Stuffed Smoked Sal mon, 53
Wi l d Ri ce-Stuffed Sal mon, 53
Smoker Cook i ng, 8
Snappy Bar becue Sauce, 63
Soy- Lemon Bast i ng Sauce, 66
Soy- Mar i nated Perch Fi l l et s, 52
Spi ced Ham Patt i es; 30
Spi cy Bar becued Ch i cken, 48
Spi t-Roasted Chateaubr i and, 1 4
Squash, Gr i l l ed Acor n, 7 1
Steak and Bacon Tour nedos, 1 1
Steak and Shr i mp Kabob
Di n ner , 21
Stuffed Smoked Sal mon, 53
Stuffed Steak Sandwi ches, 29
Su per-Si mpl e Ski l l et Supper, 41
Sweet Her bed Tomatoes, 7 1
Sweet-Sour Corn i sh Hens, 44
Sweet-Sour Ham, 40
Swee�Sour Sauce, 3 1
Swi ss- Buttered Rye Bread, 8 1
T-Z
Tangy Bar becued Fran ks, 57
Tarragon-Ci der Bast i n g Sauce, 65
Ter i yaki Mar i nade, 68
Tomatoes
Cheese-Topped Tomatoes, 74
Eggpl ant-Tomato Stack- Ups, 73
Hot-Styl e Beans and
Tomatoes, 77
Skewered Cherry Tomato
Meat bal l s , 23
Sweet Her bed Tomatoes , 7 1
Turkey
Bar becued Lemon Tu rkey, 42
Cor ned Beef-Turkey Heroes, 30
H i ckory- Smoked Tu rkey, 42
Rot i sser i e-Roast Turkey, 44
Smoked Tu rkey Roast, 42
Vegetabl e-Beef Rol l s, 1 1
Vegetabl e Burger s, 27
Vegetabl e-Meat Kabobs, 41
Vegetabl es
An i se Cor n, 75
Broccol i i n Foi l , 74
Cheese-Sauced Peas and
Mushrooms, 74
Cheese-Topped Tomatoes, 74
Cheesy Eggpl ant Sl i ces, 76
Cheesy Potato-Carrot Foi l
Bake, 7 1
Vegetabl es ( continued)
Corn wi th Ch i ve Sauce, 73
Cu rry Buttered Potatoes, 77
Eggpl ant-Tomato Stack- Ups, 73
Gr i l l ed Acor n Squash, 7 1
Gr i l l ed St uffed Mushrooms, 82
Herbed Green Beans, 78
Her bed On i on Sl i ces, 73
Her bed-Seasoned Vegetabl es, 73
Honey-Mustard Beet s, 78
Hot-Styl e Beans and
Tomatoes, 77
I t al i an-Seasoned Veget abl e
Kabobs, 77
Mar i n ated Vegetabl e Kabobs, 75
Out door Vegetabl e Ski l l et , 78
Roasted Cor n on t he Cob, 75
Sk i l l et French Fr i es, 77
Sweet Herbed Tomatoes , 71
Vegetabl es on a St i ck, 71
Wax Beans wi t h Mu stard
Sauce, 78
Whol e Gr i l l ed Potatoes, 76
Zucc h i n i Fr i tt ers, 74
Wax Beans wi t h Mustard Sauce, 78
Western Hot Sauce, 63
Whol e Gr i l l ed Potatoes, 76
Wi l d Ri ce-Stuffed Sal mon , 53
Wi ne- Basted Short Ri bs, 1 8
Wi ned- and- Di ned Beef Roast , 1 7
Wi ne- Sauced Trout , 50
Yam Kabobs, Beef-, 22
Yel l ow Lemon Ri ce, 74
Zesty Sauerkraut Rel i sh, 66
Zucch i n i Fr i tt ers, 74
Barbecue Tips
Avoi d Fl are-Ups wi th a
Dr i p Pan, 1 7
Bal anc i n g Meat on a Spi t , 59
Bas i c Cuts of Fi sh, 56
Be Sure wi t h a Meat
Ther mometer, 1 8
Don' t Do Wi t hout a Wi re
Gr i l l Basket , 27
Frozen Vegetabl es Hot Off
the Gr i l l , 75
How to Bar becue St r i ps of
Ri bs, 35
How to Mount Bi rds for
Spi t-Roast i n g, 4 7
How to Spi t-Roast a Pi g, 37
How t o Tur n Bar becued
Steaks, 21
Mi crowave Hel ps t o Short en
Gr i l l i n g Ti me, 49
I
f
Grilling
ti es
at aRlance
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