Better Homes & Gardens

Complete how-to for

new 0 T OOR and I DOOR cooking fun
More than tempting
over-the-coals recipes
 Better Homes & Gardens

lli'-l\111� c:t.JI� II()() I{

Better Homes & Gardens Barbecue Book. First Edition. Sixth Printing.
© 1956, 1958, 1959, by Meredith Publishing Company,
Des Moines, Iowa. All Rights Reserved.

Printed in the United States of America

4
 5

All out for a barbecue

This is easygoing, hi-everybody sort of fun. Poke up a

fire and relax while supper grills to a turn!

For Dad the chef Here's all the how-to for thick,

charcoal-broiled steaks, plump barbecued chickens,

and juicy rotisserie roasts. For the kids: Frankfurters,

do-your-own kabobs, giant hamburgers-and what's

smackin' best to smear on 'em.

To keep Mom happy: Ideas for specially wonderful

salads, vegetables, beverages, and easy top-it-all-off

desserts. Shuck off that busy-day hurry-worry, and get

the fire started. Coming up: A fresh-air feast!

6

Contents
Barbecuing is Fun ...................
. . . ............... 7
Suggested barbecue meal plans-breakfasts to suppers and hearty dinners
Handy barbecue meal-planner's check list

Fire Building, Equipment ... . ... . . . . . . ......... ..... 17 .

About building a charcoal fire Smoke cooking pointers

Woods to use for fuel Equipment for outdoor cooking

Meats, Poultry, Fish . . .... ..

. . . . ... . . . . .. ..
. . . . . .... 25 .

Sizzling charcoal-broiled steaks Rotisserie roasting, kabob roundup

Over-the-coals meat information, selection Whole meals in kettle or foil
Best ways with lamb, ham and ribs, Bargain barbecues
burgers, chicken, turkey, seafood , franks Cooking for the crowd
Smoke cooking, slow and easy Barbecue and basting sauces, marinades

Vegetables ...... .... . . . . ........................... 95

.

Outdoor potatoes ; corn French-fried onion rings

Old-time slow-baked beans Fluffy rice ; vegetables cooked in foil

Salads, Salad Dressings ..... . . . 107

Big, tossed green salads ; coleslaws Finger salads , easy relishes
Potato salads, hot or cold Dressings for fruit and vegetable salads

Breads, Sandwiches . . . ...... . . . . . . . . ..

. . . . . . .... . . . . 125
French garlic bread ; speedy bread fix-ups Pancakes and pour-overs
Coffeecakes and doughnuts Pizzas ; sandwiches, hot and cold

Desserts, Appetizers ................................ 141

Fruit and juice cocktails ; cheese trays Popcorn over the charcoal; roasted walnuts
Dips for chips ; snacks on a skewer Ripe fresh fruits ; tempting sundaes

Beverages ....... . ............. 153

Coffee and tea, iced or hot Spicy hot cider
Tall shivery fruit coolers Fizzy sodas, thick malted milks

Index . ............................ .......... . . . ..... 161

T his seal tells you that every recipe in your Barbecue Book
is endorsed by the Better Homes & Gardens Test Kitche n .
E a c h food i s tested over a n d over till i t ' s rated as superior-in
family appeal , practicality, and deliciousness.
 Chapter 1 "

Barbecuing fun
•

IS

You're headed for a meal that's the best (says Dad), the easiest

(says Mom), the happiest (say the kids ... who know) you ever pitched

into. For what-do-we-eat, see the next 9 pages loaded with ideas

from tantalizing, wide-awake breakfasts to peaceful sunset suppers

 Real bar-b-q flavor!

You can use your barbecue, Now Call the Gang

Any one of the meats above starts a delicious

back-yard fireplace, range oven
summer meal. What to serve with them?
First, plenty of barbecue sauce and burger
or broiler, or electric rotisserie
fix-ups-mustard, catsup, or you name it.
And how about onion slices, tomatoes, pickle
sticks, big cuts of buttered French bread?

Special Barbecued Ribs*

Saucy and done to a turn Skillet Potatoes* Cabbage-Pepper Slaw*
Buttered Salt Sticks*
'Most any meat tastes better barbecued. Pic­
Big Strawberries for Dunking
tured are: barbecued chicken (far left, in basket
in Sour Cream or Confectioners' Sugar
tray); shish-kabob meal (everything's cooked Sparkling Iced Tea*
on skewers); ham slices; franks, burgers, ribs *for recipe, see index
10

Supper's twice as good outdoors

A whiff of steak sizzling to a turn in the Supper's a Feast
open air, a bite of buttery grill-baked pota­
to, and you'll be a barbecue fan for life. Fruit Cocktail in Paper Cups
We give ideas for all kinds of outdoor Grill-broiled Chicken*
meals-plain and fancy, for any time of day. Scalloped Potatoes Supreme*
See the planning check list on p age 16, too. Chilled Tomatoes
Fine Herb French Dressing*
Piping-hot Rolls*
Rotisserie Dinner Toasted Almond Ice Cream
(picture, page 47) Coffee Iced Tea
Chilled Pineapple Juice
Rolled Rump Roast*
Rotisserie-roasted Whole Vegetables* Twi1ight Buffet
Iced Pickles and Olives
Spiced Crabapple Kabobs
Buttered Hard Rolls
Perfect Fried Chicken*
Ice-cream Cups Jumbo Cookies (picture, page 54)
Hot Coffee Milk
Hartwell Farm Com Pudding*
Barbecue Salad*
Hot Muffins
Broiled-steak Dinner
Polka-dot Fruit Cup
Sizzling Broiled Steak* (Blueberries, raspberries, and
Silverplated Potatoes* strawberries sprinkled with coconut)
Hot Buttered Green Beans Cheese Tray Assorted Crackers
Cheese-sprinkled Tomato Halves Hot Coffee
Chilled Fruit Ambrosia Hot Coffee

Family I:resh-air Special

Garden Supper
Sizzling Ham Slices
Waiting-for-the-coals Appetizer*
Foil-baked Tomatoes with Onion*
Grilled Lamb Chops*
(picture, page 37) Hot German Potato Salad*
Slim-jim Bread Sticks*
Foiled Potato Slices*
Warm Cherry Pie
Asparagus Spears French Dressing*
Poppy-seed Rolls Mint Jelly
Campfire Coffee* Mugs of Milk
Cantaloupe Sundaes*
Instant Coffee* Chilled Soft Drinks
Friday Barbecue

Start relaxing for the weekend. Have the big,

Hawaiian Special crisp salad all tossed, the bread keeping cozy by
Honolulu Punch* the fire, hot coffee ready to pour into big mugs.
Hawaiian Short Ribs* Fish cooks in a jiffy-now help yourself, everybody!
(picture, page 42)
Chinese Fried Rice Grilled Fish Foldovers*
Buttered Peas and Carrots Com on the Cob
Avocado-Orange Salad with Western Salad Bowl* Garlic Dressing*
Fruit French Dressing* Toasty Cheese Bread*
Toasty Cheese-topped Loaf Lemon Sherbet Coffee
Tropical Parfait*
Hot Coffee *For recipe, see index
 II

Elegant tail-gate dining calls for burgers on a little brazier, out-of-the-cooler relishes, melon, and soft drinks.
12

When you serve burgers, k_abobs, or stew ...

Kabob Grill Treat Over the Coals

Picnic Piggies* Especially for the man of the family-savory

(brown-and-serve sausage links, peach
halves, and maraschino cherries)
(picture, page 90)
Cheese-Souffle Salad*
Big Toasted Rolls
Bing Cherry Sundaes
Campfire Coffee* Tumblers of Milk
Eat Cool to Keep Cool
Platter of Assorted Cold Cuts
Zucchini Parmesan*
Caesar's Salad*
Bread Sticks*
Peach Shortcake
Iced Tea
beef stew, Johnnycake, and a deep, old-fash­
ioned apple pie-
Chuck-wagon Stew*
(picture, page 70)
Old-fashioned Baked Beans
Head-lettuce Wedges
Blue-cheese French Dressing*
Johnnycake*
Green Apple Pie*
Hot Coffee
Roasted Walnuts*
Wrangler's Cookout
A homespun take-it-easy treat-

Ranch House Hamburgers*

30-minute Baked Beans*
French-fried Onion Rings*
Whole or Sliced Tomatoes
Split-and-buttered Buns
Hot Gingerbread Applesauce
Chilled Soft Drinks

Home-style Ba('k-yard Supper

Warm-ups*
Grilled Minute Steaks"
Toasted Buns
Indian-style Corn on the Cob*
Dutch Cucumbers* Pickled Beets*
Chocolate Cake with Fudge Frosting
Ice Cream Cups
Limeade*
Popcorn Toasted Marshmallows
• • •

See meal plans for foil-cooked meals on

pages 73 to 75 (pictured on page 72) _

• • •

*For recipe, see index_

Standing rib roast of beef

Here it goes round and round in an all-electric,
"hot-rod" rotisserie. Meat will be delicious and
juicy, crusty and brown. Potatoes roast in pan
below. How-to for rib roast on pages 44, 45
 Dad's the chef. Sis and Brother kibitz, pitch in on tasks their
For building family me mories size, have the time of their lives. No kitchen chores for Mom

When You Ask Folli:s Over Supper on the Terrace

A keep-out-of-the-kitchen special- you have Fix in the morning while it's cool, then tuck
more time for relaxing- in refrig erator till baking time-

Seafood Fancy* On-a-skewer First Course*

Peas and Mushrooms* (fix in your electric rotisserie)
Summer Aspic* Best-ever Macaroni and Cheese*
Water Cress and Caulifiowerets Buttered Asparagus with Lemon Wedges
Cheese Straws* Make-your-own Salad Hard Rolls
Fresh Blueberry Tarts Strawberry Shortcakes
Iced Tea Hot Coffee Chilled Soft Drinks
14

For lunch, a hearty sandwich-

 15

Hot-off-the-grill Q uiclde Western Cowboy Cookout

Ham Line-up Loaf* Hearty, delicious food with all the tang rif a
(picture, page 140) crackling campfire and the iriformality rif relaxed
Easier-than-falling-off-a-log French Fries* Southwest living-
Green Onions Radish Roses*
Chocolate-chip Cookies Western Sandwiches*
Tea Sparkle* Poncho's Limas* Crisp Relish Sticks
Fruit Basket
Hot Coffee Milk
Out in the Open
Submarine Sandwiches*
Deviled Eggs* Dill Pickles
Pizza Favorite
Spumone Ice Cream or Angel Cake
Coffee Limeade Have a red-checked tablecloth for this one-

American-style Pizza*
Teen-agers' Treat Spring Salad Bowl* · Garlic Dressing*

Choo-choo Sandwich* Assorted Cheese Tray

30-minute Baked Beans* Fresh Pear and Apple Wedges

Perfect Potato Salad* . Relishes Hot Coffee Milk

Chocolate Malted Milk* *For recipe, see index

Rise-and-shine outdoor breakJasts

Chef's Griddle-cake Breakfast Dude Ranch Brunch

Make your pancakes blueberry-or they're scrump­ What a feast to start the day! Eat outdoors on

tious plain! Skillet1ry apple rings as a go-with. your patio in casual ranch style-
.
Crisp bacon, Canadian bacon sub for sausages -
Avocado Slices, Juicy Orange
and Grapefruit Sections with
Blueberry Griddle Cakes*
(picture, page 132) Honey-Lime Dressing*
Corn Flapjacks*
Orange-Honey Butter*
Butter Syrup*
Sizzling Little Pig Sausages
Hot Bacon Twists*
Hot Coffee Milk Hot Coffee Mugs of Milk

Sunday Brunch He-tnan B r e a ldast Splurge

Cantaloupe or Honeydew Wedges
with Plump Strawberries
Broiled Ham Slices*
(picture, page 39)
Eggs Cooked to Order
Grilled Sweet Rolls*
Coffee
Tempt family and guests with a whiff of ham
sizzling in the skillet. They'll come running with­
out a call-
Icy Tomato or Orange Juice
Butter Frizzled Ham Golden Hominy Scramble*
Cocoa Speedy Donuts* for Coffee Dunking

t- Diving board doubles for buffet table at this poolside cookout.

Traveling braziers hold pizza, bacon-wrapped burgers ready.
16

Checl( list for barbecue meals

Main dish-choose first Vegetables -take two
Beef grilled slices Beans pan-fried
burgers in a rotisserie baked plugged
cheese, grilled pan-fried slices old-fashioned rosm
smoky ribs, barber.ued speedy scalloped
with baked beans with pork chops shoestring
club-sandwich Smoked-cooked specials green, buttered
style spareribs Limas Squash
double-deck Hawaiian short ribs buttered baked acorn, with
spoonburgers hickory brisket slices succotash sausage, bacon
with chili beans outdoor fish bake on a skewer
roasts, barbecued Corn sliced zucchini
steaks Bargain Barbecues hominy with Parmesan
charcoal-broiled stew New England pudding with sausage or
pan-fried saucy lamb riblcts on the cob bacon
on the rocks hickory lamb kabobs foil-roasted whole-roasted acorn
in sandwiches bologna and beans Indian-roasted
minute steaks kettle-cooked Tomatoes
Chicken buckaroo steamed foil-baked, with
foil-baked rotisserie round with Limas onion
fried silver-plated pot roast grilled
grilled halves stuffed peppers Onions cheese-sprinkled
Italian-style shoulder Jamb chops foil-baked, with on a skewer
rotisserie-roasted pork Boston butt tomatoes sliced
smoky Jamb rolled shoulder French-fried
little green Others
Fish and Shellfish Foil-baked Meals on a skewer asparagus, buttered
clams, steamed chicken, vegetables sliced Bermudas broccoli
fish fish, whole or fillets Brussels sprouts
broiled pork chop Potatoes cabbage
smoky ribs and kraut baked carrots
with sauce sirloin tips fluffy cauliflower with
fried fillets in foil, white or cheese
in foil package Sandwich Meals sweet eggplant
lobster tails baked bean-bacon with "toppers" baked
Bologna and cheese Duchess grilled halves
Frankfurters blue cheese, hot French-fried, quick pan-fried slices
barbecued with sauce chicken salad hashed browns peas with mushrooms
in a foil package corned beef on a skewer, white pickled beets
on a stick deviled ham, in foil or sweet spinach
skillet-fried egg, bacon, and
onion
Lamb ham and potato Barbecue Salads
broiled chops salad
lamburgers pizza Cabbage slaw, hot or Julienne
roast leg of lamb submarine cold Lettuce wedges
shanks with sauce tuna salad Chef's with meat and Potato, hot or cold
cheese Souffle with cheese
Pork Shish-kabobs Fresh fruit Tomato aspic
Canadian bacon, Start with: Gelatin molds Tossed vegetable
rotisserie beef or lamb cubes
chops, with barbecue Bologna
sauce frankfurters
ham ham cubes
baked, whole, little pig sausages Bottled soft drinks Mugs of milk
halves shrimp and scallops Coffee, hot or iced Sparkling tea, iced
Fruit-juice coolers or hot
Hot spiced cider
Breads and Rolls
Boston brown Doughnuts Dessert Ideas
Bread sticks Flapjacks
Corn bread or sticks blueberry Apples Icc cream
Cheese-sprinkled buckwheat chilled sauce assorted buffet
Herb-buttered light-as-a-feather foil-baked fizzy sodas
Toasty garlic potato Big cookies old-time dasher style
speedy Chilled berries sundaes with sauces
Coffeecake with cherry sauce sugared Melon-patch treats
with sour cream cantaloupe halves
Easy instant pudding honeydew cuts
Nice-to-serve extras Fresh ripe fruits melon sundaes
assorted cups watermelon wedges
Bologna appetizer on Jcllied consomme in finger-fruit tray Cakes
a skewer paper cups pineapple quarters berry shortcakes
Bouillon over ice Marshmallows on a stick snowy-top ambrosia cheese-cake wedges
Cheese tray, assorted Relishes, pickles, Fruit-flavored gelatin fluffy angel, chiffon
crackers olives in paper cups frosted cupcakes
Cranberry relish, sauce Roasted walnuts Gingerbread loaf or sponge
Deviled eggs Spreads and dips Grill-warmed pie Warm doughnuts
 Chapter 2

Fire-building
and Equipment

When small boys and birds and a sunny sky signal a fine day,

don't pass it up. Build yourself a charcoal fire! You'll be a big

success once you learn some easy tricks. Take a lot of special gear?

Not this sport. Equipment can be plain or fancy. We show you some
Spit turns ham in all-electric rotisserie. Unit also has adjustable broiler shelf, pull-out carving board and
serving area, wiener wheel for hors d'oeuvres, steak grill-broiler. Serving cart's on wheels for easy moving

equipment -your choice

•

Barbecue

Whether for simple cooking or grand style,
there's. good-looking gear to please the ex­
pert or first-timer. You can have delicious
charcoal-broiled meats with a small, inex­
pensive grill like those at top of opposite
page or supermodel barbecues (some have
up to seven revolving spits). A firebox that
adj usts by lever or crank makes a heap of
difference in your cooking.
Use your appliances outdoors (pages 20,
69), but remember, the longer the cord the
greater the possibility of reducing voltage to
the point where it would affect operation of
the appliances . It's smart to prepare outdoor
living areas with weatherproof outlets so
portable appliances can be used j ust as in
the house.
Any back-yard chef will appreciate the
tools shown on page 21-and want to add a
huge coffee pot, Grandma's Dutch oven,
meat thermometer for roasts, clothes sprin­
kler to douse blaze from meat drippings . For
extra large equipment for outdoor cooking
needs, check restaurant supply houses.
 19
Charcoal grills, s mokers, electric spit barbecues

Orien. tal charcoal broiler: Bucket broiler is light to Vertical broiler: The center
cast iron or lightweight alu­ carry, dandy for picnics, in­ grill holds meat; coals in side
minum. Has adjustable grill, expensive. Type above has boxes cook both sides at once.
draft door to regulate heat lid that converts to a skillet Fat drips to ground, no flare

Round charcoa] g rill - or

"brazier": Most have long­
wearing, chromed-steel ad­
justable grill. Moving's easy
with wheels. Half-hood pro­
tects the coals from wind

Hood, right, closes to form

smoke oven. Deflector plate
between fire and grill equal­
izes heat; food cooks in hot
smoke. More smokers: Chi­
nese smoke oven, hood ac­
cessories (also see page 24)

Grill at left has electric

motor to turn spit. Many
models have a detachable
spit, battery or electric mo­
tor. Lid and ring fit on top
of grill for smoke cooking

Super barbecue model has

motor-driven spit, cutting
boards, towel and tool hold-
ers at sides, adjustable fire­
box, doors for tending fire
at front. Some have warm­
ing ovens and multiple-spits
20

Carry these electric helpers outdoors

Table-broiler/rotisserie serves a
double purpose. Has broiler tray
that adjusts for distance from heat,
rotisserie to cook roasts and poul­
try. Many models have grill top

All-purpose electric roaster to

grill, steam, bake. Dandy warmer,
cooker for jumbo amounts when
you entertain crowd. Some have
griddle and rotisserie attachments

Versatile waffle baker can make

quick change to become grill, too.
Just switch the grids. Plug it into
a porch or outdoor outlet for a
wake-up breakfast or brunch time

Electric fry pan-skillet will fry,

braise, stew, bake with automati­
cally controlled, even heat. Choose
from round or square shapes. Handy
chart, dial indicate correct cooking
temperatures. Dutch oven, warm­
er, chafing dish, casserole-in one.
Carry anywhere, cook on porch,
terrace. Toast your sandwiches, fix
spoonburgers, steaks, or flapjacks

Electric grid d le super for break­

-

fast flapjacks, toasty sandwiches.

Some even plug into range. Or
count on waffle-grill combination,
top-of-range or table-broiler grill

On-the-spot brewing! With au­

tomatic coffee makers, you just add
coffee, water, then set controls for
strength you want. Many keep cof­
fee piping hot as long as connected

Never a moment's rest for this

electric corn popper. Needs no
shaking to fix popcorn. When off
duty as popper, use for warming
buns, stew, potato-chip appetizers

More electric helpers shown on page 69

 21

Handsome tools for back-yard chefs.

Be sure to get the equipment you need

for easy barbecuing-then really relax!

Chef's dream: big carving boards, lit­

tle cutting boards. Stainless-steel tongs
to reach over fire, to turn steak. Stain­
less-steel carving set above includes a
ham slicer and carver, a fork to keep
your roast from skittering galley-west

Your pardners all! At left is

smartly styled skewer (comes in set
of 3) with black enameled handle,
shield to protect hand, square shaft.
Barbecue fork, spoon, and turner
••• Ill
have cork handles, rawhide thongs. - b
Keep ice bucket filled for coolers.
Handy to have: small brush or

I Ul f
glass-tube baster to swish on sauces

Knives to tackle special jobs.

Campfire roundup: The long basket
fits French bread. Wire-basket broiler
is hinged to adjust to steak's thickness.
Heavy paper plates look like blonde
wood. Tall black wood shakers (you'll
want giants) tell you who's salt, who's
pepper. Go colorful with hot-pad hold­
ers to protect hands, asbestos mitts
Bet chef says "Don't touch"
-except steak ones, at left.
They're very modern stainless
steel, have hand-fitting han­
dles. Big one, standing upright,
is French chef's knife for fast,
easy chopping. Top right with
the thin tapering blade is ham
slicer, butcher knife below,
then trimmer. Little one, right,
is for paring. Keep them sharp!

All set for a "carry-along" cookout.

Matching picnic "luggage": Red plaid
metal basket, left, is charcoal grill, has
double walls so outside won't get hot and
coals will stay cozy inside. Blue twin,
right, is cooler for soft drinks or perish­
able foods. The frying pan on grill is
heavy steel with a long plaid handle
22

All about building a charcoal fire

Learn to be a fire tamer, and charcoal will beha ve

Add liquid lighter to charcoal pyra­

mid. Wait a minute; light. Or use "chim­
ney" (picture, directions below, left) with
charcoal soaked in liquid lighter. *Before
building fire, read directions that come
with barbecue. You may need pea gravel,
coarse grit, or firebrick as base in firebox

Other aids : wax lighter (ignite

edge, place charcoal over as at
left); candle stubs; packaged
briquets (light carton-it acts
as kindling); jelly fire starter;
gas or electric starters (have
fire going in 5 minutes); pres­ Bed of coals-no flame! To use
surized sprayer with liquid the full grill surface for broiling, rake
lighter. Or put 3 or 4 table­ coals over the entire firebox. Wait!
spoons canned heat in a cup Don't start to cook till the fire dies
fashioned of aluminum foil, place down to glowing coals. With char­
in :firebox, heap charcoal over coal, don't poke fire- that slows it

* 15 minu tes-and fire's ready Fuel for the fire

(or steaks with this "chimney" Charcoal, briq uets. C harcoal may be uni­
form-size briquets or bulk. Briq uets burn
slowly without sparking, give intense heat.
Wood. Choose d ry, slow-burning woods
that give long-lasting coals ( hickory, oak,
hard maple, walnut, pecan, fruit woods) . As
with any fire for cooking, it must burn d own
to coals first-allow 1 to 2 hours .

Charcoal fast-start

Place 6 or 7 briquets in 2-pound coffee

Best outdoor chefing pal is chimney to start
your charcoal fire. Buy, or make your own
from tall juice can or 2-pound coffee can.
Coals for cooking are ready in half the time
can. Add about 1 pint charcoal liquid light­
er. Cover can tightly and let stand 15 to 20
minutes. With tongs, mound soaked c har­
coal i n firebox ; *(above) place metal chim­
ney over (see d rawing at left) ; add 6 or 8
untreated briquets. For safety, cover can and
set it away from heat.

. .
 23

�:� See more details for fire mastery a t bo tto m of page

To broil on half grill, or for spiL cook­

ing, use only part of firebox. For this type
rotisserie cooking, have the coals a little
deeper and placed slightly to rear of spit
(see chicken, page 51). Place a drip pan
under meat. If your roast is large, put re­
serve of hot charcoal around edge of fire

Ring-of-fire roasling (gypsy way):

Place live coals in oval with bird on spit in
center. Widen oval to reduce heat, narrow
to increase. Fire is ready only when flames
die down. In daytime, just-right coals will
look ash-gray (see color picture, bottom
page 5 1 ) . After dark, they'll have red glow

To add more charcoal: F o r a reserve of hot

coals, add a little extra charcoal around the
edges after your barbecue fire is ready for cook­
ing. The bed of coals for broiling should be shal­
low (easy to control) and j ust a little larger than
area of food you are grilling. Why waste fuel?

Ignite at base of chirnney . When these bri­ Use 3 of the screws to secure side seam of

quets are burning, add a few m ore untreated
ones at top-or amount you'll need to do
cooking job .. Allow to burn about 15 min­
utes . Lift off chimney, rake coals where you
want them.
Chimney is the secret of fast take-off. Buy
one or make your own from tall j uice can or
2-pound coffee can. Remove both ends from
can. Using tin snips, cut out triangles around
bottom, about 1 inch a part, to allow draft .
Or punch triangular holes with " beer"
opener ; bend down for legs.
To make sturdier chimney, you need:
1 piece 24-gauge black sheet m eta l , 11 Yzx
24% inches (you can have this rolled in cyl ­
inder at metal shop) .
One 9 -inch length of l-inch strap iron (cut
to make 3 legs) , or have holes punched in
bottom at metal shop.
9 No. 6Yz-inch sheet-metal screws.
,
1
cylinder-the remainder to fasten legs
(leave cleara nce of 1 ;!.1 inches under cylin­
der to allow good bottom d raft).
For other fire star ers, see top of opposite
page. Breeze from h ir d ryer or tiny electric
fan also hurries fire although veteran bar­
becue chefs frown on these helpers. Of
course, use draft c ntrol if your barbecue
has one . If you d on' t use chimney, allow 30
minutes to an hour for a good bed of coals .
Principles here a pply to outdoor fireplaces.
How much charcoal?
Differs with your equipment and what you
plan to cook . Large roasts require more char­
coal than foods for b roiling, as steak or bur­
gers . Beginner chefs are often too ambitious,
build too big a fire.
Estimate your needs for the fire and then
24
Charcoal's in the bucket - and away we
go ! - to back yard or patio . The Indians
may have campfire-cooked by instinct, but
today's outdoor chefs welcome help on
skills and techniques for fire and food .
You'll gain confidence with practice.
start with all the charcoal in your firebox.
After you ' ve built several barbecue fires,
you'll be able to gauge the amount easily.
S hallow fire is simple to control, fine for
broiling. No need for fire over whole grill
area for one steak or a few chops. For rotis­
serie cooking, have coals a little deeper and
slightly to rear of spit (see drawing at top
right, page 23).
Is fire ready to cook?
O nly when all flames have died down .
Just-right coals look ash-gray in daytime
(see color picture at bottom of page 51),
have red glow after dark . Don ' t be tempted to
start cooking too soon.
To reduce heat
With practice, you ' l l work out the best
method for your needs and barbecue. You
may use one or all of these ways :
Lower firebox, if adjustable. O r raise grill .
Gypsy m ethod , if using ring of fire (see
drawing top of page 23); or, m ove food to
spot on grill where fire is less hot.
To increase heat
Reverse procedures above, of course, or:
For short-time cooking, tap ashes off burn­
ing coals with tongs instead of adding new
briquets . Ashes insulate and retard heat .
I f cooking roast o n a rotisserie and you
need more heat, add new charcoal around
edge of the fire (see d rawing on page 23),
not on top of burning coals.
Smoke prevention
Everyone votes " yes" to hickory smoke
but " no" to smoke fro m fat .
A charcoal fi r e will smoke t i l l it h a s died
down to cooking coals . Fat fro m steaks and
chops on grill will drip, then smoke. You
can lessen this by trimming fat off edges be­
fore b roiling . \Vhen cooking l arge roast, use
drip p a n u nderneath (see pages 44 and 45
for how to make foil p an) .
To avoid flare-ups
Keep handy a clothes sprinkler filled with
water to put out flare-ups caused by fat drip­
pings . Use only enough water to d o the trick
-do n ' t soak the coals.
At the end of your picnic, you can d unk
hot coals in water ; then lift out and d ry for
use another time.
But it's more fun to enjoy the last of t hose
glowing embers to toast m arshmallows, pop
popcorn, and as warmup for campfire songs
and storytelling.
Smoke cooking
\Voods for that wonderful outdoorsy fla­
vor : hickory-sawdust, chips, pressed-ma­
hogany sawdust and chips, oak, hard maple,
bay, mesquite, fruit woods like apple and
lemon .
T o smoke-cook, you can use: Charcoal
fire in barbecue with hood or a lid that closes
to make smoker ; special smoke oven ( Chi­
nese type) or smoke b arrel .
Soak hickory chips in water or dampen
hickory sawdust. Let charcoal fire burn
d own to low, even heat. Then add d am p
hickory or fruit woods. Place food on grill or
spit. Cover barbecue tightly , and let ' er
cook . This is a slow process-you can' t
speed !
For quick smoke flavor, do this : Toss a few
damp hickory chips over coals at end of
cooking time. We' re doing just that in the
picture, top left on page 44. Catch a whiff of
that arom a !
Another easy way to smoke-flavored finish
(especially for oven barbecues) : B rush liquid
smoke or sprinkle smoke salt over meat be­
fore cooking, or add it to the barbecue sauce.
 Chapter 3

Meats

This is Dad's domain. Sit back, Mom; admire Chef. He has the

fasc inat ing how-to on big steaks, other juicy meats that take to
charcoal. Th e re 's rotisserie roasting, cooking on skewers, grilling

whole meals in foil; plus how-to-talk-knowingly with the meatman.

Ha ve your hot coals ready­
then follow these s teps

l Fine-quality sirloin is this chefs

choice, or choose club , T-hone,
porterhouse (see page 30 ) . (First mar­
inate round or flank steak, or use meat
tenderizer. ) Trim excess fat so drip­
pings won't blaze up. Steak should
be evenly cut 1 Y2 to 2 inches thick

2 Next, spear some of the steak trim-

mings with a long-handled fork,
and rub over hot grill (or broiler basket
as in the picture, page 34) . This keeps
the steak from sticking and sends up
a fine aroma for kibitzers to sniff. Re­
member, a little showmanship adds a
lot to the flavor of a charcoal-broiled
steak . If you like , brush steak with
barbecue sauce or rub with garlic clove

3 When coals have burned down to

a glow with a gray film over the
top, it's time to start the steak (see
picture at bottom, page 5 1 ) . Broil the
first side to a mouth-watering brown..
With tongs and turner, do a neat flip.
(If you use fork instead of tongs, be
sure tines go in fat, not lean, or you'll
lose good j uices. ) If drippings flare, a
sprinkle of water will quench the blaze

4 Salt and pepper browned side to

suit your taste. Continue broiling
till steak is done the way you like it.
(For a 2-inch cut, allow 35 to 40 min­
utes total broiling time for medium­
rare ; for l-inch steaks allow about 20
minutes total time. Top with pats of
butter ; offer sauce or mushrooms. And
serve it sizzling! No need for a " come­
and-get-it" call. It's in the air !
MAN, WHAT A STEAK! TO TURN OR MOVE TO SERVING BOARD, USE BOTH TONGS AND TURNER

How to charcoal-broil a steal{_

Tie on your aprons, men! You're boss of the

barbecue when s teak's the special a ttraction
2S
Over-the-coals meat
Whatever the meat you choose for your bar­
becue-from steaks to burgers to tender
ri bs-follow directions for cooking carefully.
Have the best for your d ollars spent !
For broiling, all meats call for glowing
coals. No flame. Let the fire burn down till a
gray-ash film covers the charcoal . If fire's
too hot, you dry meat, lose good juices.
Try our ideas from the following pages as
a take-off, then branch out on your own .
Terms used in n"tea t cookery
Bake-To cook by dry heat, usually in the oven . When
applied to cooking meats uncovered in oven or on a
spit, it is referred to as roasting.
Barbecue-To roast meat slowly on a spit over coals,
in a rotisserie, or in the oven, basting occasionally with
a highly seasoned sauce. Often refers to foods cooked
or served with barbecue sauce.
Baste-To moisten foods during cooking with pan
drippings, water, oil, or a special sauce to prevent dry­
ing, or to add distinctive flavor.
Boil-To cook in liquid at boiling temperature (212
degrees at sea level) .
Braise-To brown in a small amount of hot fa t, then
add a small amount of liquid and cook slowly in tight­
ly covered utensil on top of range or in oven .
Broil- To cook by direct heat, usually in broiler, or
over hot coals.
D redge- To sprinkle or coat with flour or corn meal .
Fry-To cook in hot fat. To cook in a small amount of
fat is called pan-frying or sauteing; to cook in a 1 - to 2-
inch layer of hot fat is called shallow-fat frying, and to
cook in a deep layer of hot fat is called deep-fat fryi•tg.
H ave a practice run with the family-then
invite friends i n and really strut your stuff.
For more information on cuts of meat for
barbecui n�, see pages 2 6 , 2 7 , 3 6 , and 37 for
steaks, 40 for ribs, 44 to 5 1 for rotisserie and
spit roasti ng, page 58, for burger tips.
Barbecue cleanup: Smoky coffeepots or
greasy skillets? Use scouring pads for quick,
easier cleaning. Thev make it a breeze to
shine up pots and skillets.
Garnish-To trim with s mall pieces of colorful food .
Lard- To insert strips of fa t in gashes made in meat;
or to place slices of fat on top of uncooked Jean meat or
fish for fl a ,· o r , or to prevent dryness .
Marinate-To allow a food to stand in a liq uid-usu­
ally Frenc h dressing o r a mix ture of oil and vinegar­
to tend erize or add to the flavor.
Pan-broil-To c o o k unco,·ered in a hot frying pan,
pouring ofr fa t as it accumulates .
Pan-fry- To cook in small amount of fat.
Roast-To cook by dry heat, usually in the oven.
Score-To cut narrow gToO\·es or gashes p art way
through the outer surface o f food .
Sear-To brown mea t ,·ery quickly by intense heat.
This method increases the shrinkage, but develops
flavor, imprO\·es appearance.
Stew-To si m mer Ion[?," time in small amount liquid .
Truss �To tie chicken. nn·kc:·, or other meat 11·ith
metal or wooden pins rske1vcrs; to hold its s h a pe dur­
ing cookiug.
 29

information
Come on, chefs, the fire's started. You're set to cook!

• Meat for barbecuing should be at room
temperature, especially thick steaks and
roasts. Remove from refrigerator 1 or 2
hours before you start the fire . (This doesn ' t
apply to ground meat ; don't let it stand a t
summer temperatures. ) Use judgment on
hot summer days. Extra cooking time must
be allowed if meat is chilled .
• Be smart-use a meat thermometer when
roasting (ham, turkey, leg of lamb, or beef).
I nsert thermometer so tip is in center of
meat. Tip must not touch bone, fat, or the
metal spit. Don' t guess when roast is done-­
use this dependable helper ! (See thermome­
ter in action, top right, page 4 5 . )
• Use a narrow paintbrush to b rush butter
or margarine on meats or vegetables before
grilling, and for basting. Give barbecue
sauce its own special paintbrush-saves time
i n brushing it on.
• Trim off outer edge of fat from steaks,
chops, ham slices so drippings won ' t blaze
. up too much. If d rippings fl are up d uring
cooking, sprinkle lightly with water to
quench blaze.
• Step up seasoning for meats with a pre­
liminary rub of d ried herbs, blended spices,
or seasoning salts.

• Try rubbing steaks o r chops with a cut

clove of garlic, or rubbing poultry seasoning
or sage lightly over chicken or ribs an hour
or so before broiling.

• Spear fat trimmings-or use a bacon strip

-to rub over grill or broiler b a sket. Keeps
meats from sticking to grill.

• Score edges of meat-ham slice, steaks,

chops-so they won ' t cup. Or cook in a
broiler basket to keep them fl a t .

• Select meats that fit together well on the

grill. Club steaks will arrange to good
advantage; so will loin lamb chops .

Make a friend of a good meat man

He's your best bet when buying meats for barbecuing. He will advise about
best cuts on hand for "over the coals , " right size for your family, which cuts
balance easily for spit roasting. And order meat ahead of time when you can
30
Beef cuts for the barbecue
C ook all beef at low to moderate tempera­
tures . B roil or roast tender cuts, braise the
less tender ones . Some cuts, as round or
flank steak, may be tendered by scoring, as
flank steak shows in color picture below. Or
these steaks and chuck or rump roasts may
be tendered by marinating (see marinade
recipes on pages 88 and 8 9 ) .
Best for broiling are rib, sirloin, T -bone,
club, Porterhouse steaks ; for roasting-
Choose these s teaks for charcoal broiling
Sirloin steak
Round steak
Need8 tendering
Flank steak
Needs tendering
rolled rib and stand ing rib roasts ; for brais­
ing or cooking in liquid-round or flank
steak, pot roast, chuck and rump roasts,
short ribs, and corned beef.
Count on one steak apiece when you buy
club or T-bone. Porterhouse or sirloin will
serve several. For fine finish, try Chefs Tips
(page 34) for steaks, burgers . Don't overdo
-j uicy broiled steak is already tops ! Turn
steaks, burgers with tongs to keep j u ices in.
Club steak
T -bone. steak
Porterhouse steak
 31
Select quality beef, aged for tenderness and flavor.. Look for bright-

red color, well marbled with veins of fat through the lean. Outer

covering of fat and suet should be creamy white, waxy with brittle texture

Beef cuts for barbecue meals­

to broil, roast, and braise

Rolled rump Standing rib

Marinate, then roast; braise Roast

Short ribs Rolled rib

Braise, cook in liquid Roast

Selected barbecue meats

from wholesale cuts

Flank Rump
Flank steak Rolled rump

Corned beef (brisket) Rib steak Short plate. Sirloin

Cook in liquid, then bake Broil, pan-broil, pan-fry Short ribs Sirloin steak

Brisket Short loin

C orned beef Porterhouse
steak
Rib T-bone steak
Standing rib Club steak
roast
Rolled rib roast Square-cut
Rib steak Chuck
Boneless chuck
Arm pot roast (chuck) Boneless cbuck
Rou n d roast
Marinate, then roast; braise Marinate, then roast; braise Round steak Arm pot roast
32

Pork cuts and how to cool� them

Tender r�s for finger-eating, crispy skillet­

fried bacon, lu�cious rotisserie ham-all Cooked on the grill, in a skillet,
make pork a barbecue favorite. Be sure to
cook fresh pork till well done-no pink. or on a spi t-any way, it's delicious
Recipes for broiled ham slices and baked ­
ham timetable a r e on pages 3 8 to 40 ; barbe­
cued pork chops on page 40. Turn to pages
40 to 43 for tips on cooking prizewinning
ribs, rib recipes. To barbecue whole or half
hams, Canadian bacon, see page 46 .

Canadian-slylc hacon Half ham (b,.tteml)

Roast, broil, pan-broil, Roast, cook in liquid
pan-fry

Loin chops Half ham (shau/, Prul)

Braise Roast, cook in liquid

Selected barbecue meats Smoked shoultier butt Center ham slice

Roast, cook in liquid, broil, Broil, pan-broil, pan-fry
from wholesale cuts pan-broil, pan-fry

Loin Ham
Canadian-style Ham, butt
bacon half
Loin chops
Ham, shank
Boston butt half
Center ham
Smoked shoulder
' slice
butt

Side Spareribs Spareribs

Sliced bacon
Bacon Spareribs Broil, pan-broil, pan-fry Roast, braise, cook in liquid
 33

Lamb cuts and how to cool� them

Young, tender lamb is light pink in color

with soft, creamy white fat . For the grill, Good for ou tdoor or indoor
choose lamb steaks or chops ( have your
meatman cut them extra thick ) , or ground barbecues - all year round
lamb for patties. For kabobs, cut lamb steaks,
shoulder, or leg of lamb into hefty cubes.
Leg of lamb is j ust right for spit roasting or
your rotisserie. Shanks need slow braising i n
a tasty sauce (see recipe on page 3 6 ) . More

lamb recipes on pages 36 and 3 7 .

Ground lamb Shanks

Broil, pan-broil, pan·fry Braise, cook in liquid

Riblets (breast) Frenched leg

Braise, cook in Hquid Roast

Square-cut shoulder Sirloin chops

Selected barbecue meats Roast Broil, pan-broil, pan-fry

.from wholesale cuts

Breast Shank
Ground-lamb Shanks
patties
Leg
Riblets
Frenched leg
Shoulder Sirloin chops

Square-cut Loin
shoulder Rolled loin Shoulder chops Rolled loin
Shoulder chops roast Broil, pan-broil, pan-fry Roast
34

Other ways with broiled steak


Chef's Tips
• Copy famous chefs by whipping butter
(use mixer or wooden spoon ) , adding crum­
bled blue cheese to taste. S p oon generous
blob on steaks or burgers just before whisk­
ing from grill to platter. For extra zip, add
Worcestershire sauce to mixture. ( See also
Cheesy Meat Topper on page 6 5 . )
• After broiling steak, top with mushroom
caps browned in butter (see Mushroom
Steak Topper on page 8 3) .
• Mix finely chopped onion and parsley
with butter ; spread over broiled steak ; or
mix prepared mustard with bu tter .
• Before broiling, rub steak with a cut clove
of garlic, or seasoning salt.
Steak on the Rocks
Buy individual strip or T-bone steaks ( 1 34
to 1 Y2 i nches thick)-or get a big sirloin or
porterhouse for several people.
Let steaks come to room temperature.
Have large area of coals glowing hot-shoo
off ashes with duster of leafy twigs .
Place steaks right on coals (no grill top ) .
Let sear till juices show on top side, a bout
5 minutes. Turn steaks with tongs, landing
each on a new surface of coals ; sear about 5
minutes longer . (The steak doesn ' t really
burn-it dampens the fire.)
Season steaks with salt and pepper-noth­
ing more, unless it's a pat of butter to skitter
across the top .
Cube-steak Sandwiches
Arrange cube steaks in folding wire toast­
er. When fire burns to glowing coals, broil
steaks briefly, first on one side, then on the
other, brushing frequently with your favor­
ite barbecue sauce . (The toaster keeps the
thin steaks from curling. ) Bu tter slices of
bread and sprinkle with sharp grated cheese
-have all ready to make into sandwiches .
Pop steaks between bread slices, adding
relishes ad lib. Serve on paper plates with
big helpings of hash-brown potatoes .
f- Steak on the Rocks is a s topper! You throw s teak right
on the coals -ou tside will be charred, inside pink and juicy-
35
Marinated Hickory Steaks
2 l -inch round-bone shoulder steaks,
about 4 pounds total
10 small cloves garlic, peeled
Seasoned salt, pepper
Y2 cup salad oil
Y2 cup wine vinegar
1 tablespoon Worcestershire sauce
Polka dot each steak with 5 cloves garlic :
I nsert tip of knife in meat and push in gar­
lic clove as you remove knife. Sprinkle
steaks generously with seasonings .
Combine salad oil, vinegar, and Worces­
tershire for marinade. Pour over steaks in
shallow dish and refrigerate overnight, or
let stand several hours at room temperature,
turning meat occasionally.
Grill over hot coals with hickory, about 1 5
minutes on each side, or till done to your
liking ; baste frequently with marinade. Heat
remaining marinade and serve with steak .
Tendered Steak
3 pounds 2-inch steak from round,
rump, or chuck
1 Y2 teaspoons nonseasoned meat
tenderizer
Kitchen bouquet
Butter or margarine
S prinkle all sides of steak evenly with ten­
derizer . Do not use salt. With long-tined fork,
pierce meat deeply a t 1 -inch intervals on
all sides. Let stand at room temperature 1
hour (or cover loosely and refrigerate meat
overnight) .
Combine equal amounts of kitchen bou­
quet and butter or margarine ; heat and stir
t o blend ; brush generously over steak .
( Kitchen bouquet gives a nice brown color
to meat broiled at a low temperature . )
Broil on grill over coals a bout 1 2 minu tes;
turn and broil 1 0 to 1 5 minutes longer, or
till done to your liking . ( Meat tenderizer
cuts cooking time a bout one-fourth, so be
careful not to overcook . )
Slice steak-- d · onally, across the grain . Pass
b owl of Tomato Bar e Sauce, page 8 3 .
Makes 6 t o 8 servings .
 Chef' s Grilled Chuck Steal-.
72 cup chopped onion
72 cup lemon j uice, fresh, frozen, or
canned
� cup salad oil
72 teaspoon salt
72 teaspoon celery salt
72 teaspoon pepper
72 teaspoon thyme
72 teaspoon oregano
72 teaspoon rosemary
1 clove garlic, minced
2 72 pounds 72 -inch chuck steak

Combine i ngredients except steak . Marinate

meat i n mixture 3 hours, turning several
times . Broil steak 6n grill over hot coals.
Cook steak to doneness you like (about 30
minutes total time) , turning once. Baste with
marinade during broiling. Makes 4 servings.

Portable grill, picnic set for tra velers

Steak hangs vertically between double fireboxes
of this easy-to-carry broiler, cooks fast. Sides
move to control heat. Picnic set has own case

Broiled Lamb Chops

lamb
Have rib, loin, or shoulder chops cut %

Have to 1 inch thick. Cut fat i n several places

for y our barbecue
Broiled Lamburgers
1 Y2 pounds ground lamb
1 72 teaspoons salt
73 cup milk
5 bacon strips
Combine lamb, salt, and milk. Shape mix­
ture in five %-inch patties. Circle each with
a strip of bacon and anchor ends with a
toothpick . Score tops with knife handle.
Arrange meat patties on b roiler or grill.
Broil 1 2 minutes . Then turn patties. Broil l O
minutes longer o r till patties are done.
Makes 5 servings.
around edges of chops to prevent curling (or
broil i n a wire broiler basket) .
Spear the fat trimmings or a b acon strip
with a long-handled fork and rub over the
hot grill or your broiler basket to p revent
·
meat from sticking.
Arrange chops on grill above hot coals.
When chops are b rown on one side, season ;
turn, and b rown other side. Allow total of 1 2
to 1 5 minutes for chops 1 inch thick.
Barbecued Lamb Shanks
Combine 2 onions, sliced, 1 clove garlic,
minced, 1 cup sliced celery, 1 cup catsup, 1
tablespoon Worcestershire sauce, and 1 cup
water. Cover, a nd simmer the mixture 5 to
10 minutes.
Season lamb shanks and b rown i n hot fat .
Add sauce, a n d cover. S immer tender, about
1 Yz hours . O r bake i n slow oven ( 3 2 5 °)
about 2 hours, or till done.
 37

Ahwa hnee Tenderlo in Tips * Stuffed Flank Steak *

2 tablespoons butter Here's a hearty steak with stuffing your
1 tablespoon enriched flour "meat 'n potatoes" man will go for-
1 cup beef bouillon
1 bay leaf 1 flank steak ( 1 to 1 � pounds)
3 whole cloves 1 tablespoon enriched flour
2 pounds tenderloin tips, cut in thin 2 tablespoons prepared mustard
bias strips 1 teaspoon salt
2 tablespoons salad oil 1 72 cups bread cubes
Salt and pepper 73 cup chopped onion
1 medium green pepper, 73 cup chopped celery
cut in thin strips � cup bacon drippings or salad oil
72 pound fresh mushrooms, sliced 72 to 1 teaspoon poultry seasoning
2 tablespoons butter � teaspoon salt
� cup lemon juice
1 4-ounce can pimiento , Score steak on both sides ; d redge in flour and
cut in thin strips spread one side with mustard . Sprinkle with
1 teaspoon sal t . Combine remaining- ingre-
Melt 2 tablespoons bu tter ; blend in fl our ; dients ; spread over steak .
gradually stir in bouillon. Add bay leaf and Roll as for j elly roll ; fasten
cloves ; heat, stirring constantly, to boiling. meat with skewers or tooth- *Fix indoors
Simmer 2 minutes ; remove spices. Brown picks ; then lace with string. carry out
meat in hot oil ; season with salt and pep per. Brown the roll on all sides in a
Add green pepper and cook till tend er. little hot fat . Add 1 cup water.
Cook mushrooms just till tender in 2 table­ Cover and bake the steak i n a
spoons butter ; add bouillon m ixture, lemon moderate oven ( 3 50°) a bout 2
j uice, tenderloin tips. Heat to boiling ; season. hours, or till tender. Makes 4
Trim with pimiento. Makes 4 to 6 servi ngs. to 5 servi ngs . ··· · · · · ·•
-�

Roast Leg of Lamb

A t its delicious best when cooked over the
coals or in a rotisserie-

\l\lithout removing fell, season leg. Place,

fat side up, skin side down, on rack in open
roasting pan. Or, if mounting on spit for ro­
ti sserie roasting, balance carefully. If the fat
covering is very thin, have your meatman
·

l a rd the cut side.

Roast in a slow oven ( 3 2 5 ° ) 30 to 3 5 min­
utes per pound or until your meat thermom­
eter registers 1 7 5° for medium or 1 80° for
well-done.
If desired, a clove of garlic may be in­
serted i n le g before roasting. Makes about 8
to 1 0 servings . Trim with fresh parsley.

Hawaiian hibachi on the mainland

Those are thick, meaty lamb chops sizzling atop
this versatile cast-iron broiler. Heat from char­
coal fire is controUed by draft door at bottom of
broiler. Set it in your fireplace when snow flies
38

Cook ham in a skillet or on the grill

Breakfas t's ready, folks !

Man, o h man, what a n eye-opener !
Just whiff that ham in the big skillet.
Peek into the pans for spiced peaches,
Golden Hominy Scramble (recipe, page
101 ) , buttery toast. Stop for fruit, coffee

To fix ha m for broiling

Score edge � inch deep to keep slice
from cupping. Broil cooked ham slice
(ready-to-cook type) %: inch 5 min­
utes on each side. Broil uncooked ham
1 0 minutes ; turn, broil 1 0 minutes longer

.� . . . . . . . . . . . . . . . . . . . . . . . . . . •
Snappy Ham Slice
Spicy sauce makes ham a brand-new flavor
Baked- ha m timetable treat-
Set oven at 325°. Times ore lor chilled hams
taken right from refrigerafor- 1 tablespoon prepared mustard
IJIU•ookt•d Tinu� Tinot• * � teaspoon poultry seasoning
(cook-before· (per lb.) (toto/)
eating type) • 1 smoked ham slice, 72 inch thick
H a l f h a m , 6-8 lbs. 2 tablespoons wine vinegar
8 - l b . , for exa m p l e
1 0- 1 2-lb. h a m
25 min.
� 3 tablespoons brown sugar
1 0-lb., for example 1 8-20 m i n . 3 V. hrs. 3 tablespoons water
1 2-1 4-lb. h a m
1 2- l b . , f o r exa m p l e 1 6-1 8 m i n . 3 % hrs.
1 4- 1 6 lbs. and over 1 4-1 6 m i n . 3 % hrs. Combine prepared mustard and poultry sea­
Boned, rolled
half ham soni ng ; spread both sides of ham slice with
8-lb., for example 30 m i n . ---
4 hrs.
the mixture. Place ham i n hot skillet ; add
whole h a m
1 0-lb. , f o r e x a m p l e 25 min. 4 hrs. vinegar. Cook 20 minutes, turning once.
*Cooking times are approximate only, II you
Remove the ham to a hot platter. Put
brown sugar and water into skillet. Cook 1
use a meat thermom eter, cook ham to an in­
ternal temperature o/ 1 6 0 °.
• minute, stirring to mix. Pour hot sauce over
Cookt�d Timt• Tlnm t
(ready-to -eat type) (per lb.) (toto/) ham . Makes 3 to 4 servings.
Half h a m , 6-8 lbs.
8 lb., for exam p l e 1 5-1 7 m i n . 2 hrs.
W h o l e h a m , 1 2-1 4 lbs.
1 2- l b . , for exa m p l e 1 2-1 5 m i n . 3 hrs. Pan-broiled Ham Slices
B o n e d , rol led
half ham
8-lb., for exa m p l e 20 m i n . 2% hrs.
C hoose >i- to Y2-inch slices of smoked
whole h a m ham . Rub heavy skillet with a piece of ham
1 2-1 4-lb., for
example 1 8 min. 4 hrs. fat before adding meat to prevent sticking.
tCooking times are approximate only. If you Pan-b roil cooked ham ( ready"to-eat type)
use a meat thermometer� heat to 1 3 0 °. 3 to 4 minutes on each side, or uncooked ham
(Y2 inch thick ) 8 minutes on each side. Cook
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • over low heat or hot coals .
40
Carry-out barbecue favorites
Appetite boosters, all-and they
taste better eaten out of doors!
Barbecued Pork Chops
6 l -inch pork chops
Salt and pepper
1 8-ounce can (1 cup) seasoned
tomato sauce
Y2 cup catsup
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
Y2 teaspoon onion salt
Brown chops in heavy skillet; season with
salt, pepper. Combine remaining i ngredi­
ents ; pour over chops. Simmer till meat is
tender, about 1 hour, turning occasionally.
Makes about 6 servings.
Barbecued ribs
Pork spareribs are rib bones from the bacon
strip with little meat between. Extra-meaty
loin back ribs are tops for barbecuing. Con­
sult your meatman when buying.
Just-right ribs are crispy-brown outside,
tender and j uicy inside. Lean shows no pink
when cut. Since they are a fat cut of meat,
cook very slowly, turn frequently. Long slow
cooking is required .
To cook ribs on your grill, put a layer of
aluminum foil underneath after browning .
Fat drippings will cause flare-ups.
For smoke-barbecued ribs, wait till last 30
minutes of cooking to brush on barbecue
sauce. Or brush on the sauce just before ribs
are ready to serve. This way, ribs get full .
benefit of the hickory-smoke flavor.
Picnic Shoulder, Italian Style *
Set up a sandwich bar-sliced ham, rye
bread, mustard, and catsup. Add a tossed
salad. Now call the gang-
1 uncooked smoked whole picnic
shoulder, about 5 pounds
6 to 8 cloves garlic
� cup vinegar
Remove skin from the picnic shoulder. Peel
and slice the garlic cloves in fourths length­
wise. Cut vertical slits about Y2 inch deep in
the picnic and insert garlic slices as you re­
move the knife.
Place in a large kettle; then cover meat
with water ; add the vinegar. Cover ; simmer
about 1 hour and 40 minutes (20 minutes
per pound) . Remove meat from broth. Bake
in a slow oven (300°) about 50 minutes ( 1 0
minutes per pound) . Slice for sandwiches.
Prize- winning barbecued ribs­
• Choose loin back ribs for barbecuing ­
they're extra meaty. Allow � to 1 pound
ribs for each guest. Have meat at room
temperature.
• Lace ribs on spit accordion style for ro­
tisserie cooking or spit barbecuing (see
pages 42, 86) ; barbecue in smoke barrel as
in picture opposite, or grill slowly over hot
coals. For speedy barbecued ribs, see
recipe on page 42, or pressure cook meat
first; then grill for a short time over coals
for an outdoor finish.
• For rotisserie cooking, have your meat­
man cut ribs in narrow strips for easy lacing
on the spit.
• Baste frequently with a good barbecue
sauce. (See pages 85 and 86 for rib sauces. )
 41

Quick Barbecued Pot Roast * Glazed Meat Bars *

The beef absorbs the tangy flavor of the sauce
as it cooks tender the speedy pressure-pan
way-
4 pounds beef chuck or rump pot roast
1 cup catsup
Y2 cup water
}i cup wine vinegar
2 tablespoons barbecue sauce
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon liquid smoke, if desired
1 teaspoon Worcestershire sauce
2 bay leaves
Dash pepper
Trim exc,ess fat from meat and fry the fat
lightly in pressure p an . Brown meat slowly
on all sides in the hot fat . Allow 10 to 20
minutes for browning. Slip rack under meat .
Combine the remaining ingredients and
pour over beef. Cook at 1 5 pounds pressure
45 minutes . L'et pressure go down normally.
I f you wish, skim excess fat from sauce .
Serve the sauce over meat . M akes 8 servings.
2 12-ounce cans luncheon meat
Orange marmalade
Cut each meat loaf in 4 slices. Spread each
piece with marmalade to cover. Bake in
moderate oven ( 3 5 0°) about 30 minutes, or
till nicely glazed . M akes 4 servings .
Spicy Corned Beef*
All meat, no bone. It's so easy to carve-
Place 4 7"2 p ounds corned-beef brisket in
deep kettl e ; cover with water. Bring to a
boil ; cover tightly and simmer till tender,
about 47"2 hours. Remove from kettle.
Score fat i n squares or d iamonds. Spread
lightly with prepared mus-
tard . S prinkle lightly with
"'Fix indoors
brown sugar. Stud with whole carry out
cloves, placi ng one i n each
corner of squares or diamonds.
Place in shallow pan. B ake i n
h o t oven ( 400°) a b o u t 20 m i n ­
utes. Makes 1 0 to 1 2 servings.
. .. . . . . . ..
··-

Special Barbecued Ribs ..

So delicious because you give them a spicy

rubdown-

1 tablespoon celery seed

1 tablespoon chili powder
:\i cup brown sugar
1 tablespoon salt
1 teaspoon paprika
2 Y2 pounds loin back ribs
1 8-ounce can (1 cup ) tomato sauce
}i cup vinegar

Combine celery seed , chili p owder, sugar,

salt, paprika . Rub Ys mixture on ribs. To
remaining mixture, add tomato sauce and
vinegar . Heat and use to baste ribs.
Cook over hot coals till tender, basting oc­
casionally with the sauce. M akes 4 servings.
They're extra special cooked i n smoke-bar­
rel barbecue ( right ) . Windlass lowers ribs at­
tached to cover. There's a special metal box
to fill with damp hickory sawdust or chips.
42
Slow and eas y smoke cookin g
S moke cooking imparts a delicious woodsy
fl avor to food . Hickory-barbecuing requires a
smoke cooker with full hood, a charcoal
oven, or a Chinese oven . Cooking is long,
the heat ind irect (charcoal fire, almost
smothered in dampened hickory at one end,
food at the other) . The slower the cooking,
the more piquant the fl avor .
Some grills allow smoke cooking direct�y
over fire, with their covers closed . Other
equipment permits direct, indirect, and ro­
tisserie smoke cooking.
For adjustment of firebox and draft, and
for cooking times, see manufacturer' s direc­
tions. Let charcoal burn down to low heat
before adding hickory. ( S oak hunks, cross­
cuts, or bark in water 1 hour ; dampen saw­
dust or fl akes when you start fire . ) Mahog­
any chips and fruit wood can be used , too.
(See also " S moke cooking," page 2 4 . )
� Chef's serving chunks of beautifully glazed
Hiclwry- smol\:ed Spareribs
4 pounds loin back ribs
1 recipe Warren's Barbecue Sauce,
page 85
Yz lemon, thinly sliced
Yz large onion, thinly sliced
S alt ribs and place, bone side down, on
grill of barbecue-smoker, away from the
coals. Add d ampened hickory to slow coals
and close smoker hood . Hickory-barbecue
about 3Yz hours . Last half hour baste with
sauce and peg on a few slices of lemon and
onion with toothpicks . Makes 4 servings .
Hawaiian Short Ribs
3 to 4 pounds lean beef short ribs,
cut in serving pieces
Nonseasoned meat tenderizer
1 No. 2 can pineapple slices
� cup soy sauce
·
� cup honey
1 tablespoon ginger
Trim excess fat from ribs. Sprinkle meat
evenly on all sides with tenderizer (Yz tea­
spoon per pound ) . Don ' t use salt. With long­
tined fork, pierce all sides of meat deeply.
Place meat in single layer in baking dish ;
let stand 30 minutes at room temperature.
Drain pineapple, reserving % cup syru p .
Combine syrup with remaining i ngredients ;
pour over ribs ; chill 2 to 3 hours.
Drain ribs, reserving sauce. Place bone
side down on grill. Add dampened hickory
to coals ; close smoker hood . Slowry hickory­
barbecue 1 % to 2 hours or till meat is ten­
der, brushing frequently with the sauce.
Five or 10 minutes before ·meat is done,
brush pineap ple slices with. sauce ; place
on grill with ribs. Heat sauce and serve with
the short ribs. Makes 4 servings.
Spicy Hawaiian Short Ribs
smoked-and-gingery short ribs. To follow
up-pineapple, buttered peas and carrots,
long loaf with cheese-paprika topper.

Smoky Burger Stack-ups
1 Y2 pounds ground beef
2 slightly beaten eggs
74 cup finely chopped onion
74 cup catsup
1 72 teaspoons salt
D ash pepper
1 3-ounce can ( % cup) broiled sliced
mushrooms, drained
Melted butter or margarine
6 thin slices onion, centers removed
6 thin slices tomato
6 slices process American cheese
Combine meat, eggs, onion , catsup , and
seasonings. Mix thoroughly. Form i n 1 2 thin
patties. Place mushrooms on half the p atties,
leaving border of mea t . Top with remaining
patties, sealing edges well .
Place burgers on grill and top each with
onion and tomato slice ; brush well with but­
ter. Add dampened hickory to coals and
close smoker hood . S moke-cook a bout 45
minutes . Add cheese last 8 minu tes . Serve on
toasted buns . Makes 6 servings .
43
Hiclwry Brisket Slices
4 pounds fresh beef brisket
1 14-ounce bottle catsup
% cup chili sauce
% cup brown sugar
% cup wine vinegar
% cup water
72 cup lemon j uice
74 cup steak sauce
74 cup prepared mustard
2 tablespoons W orcestershire sauce
1 tablespoon soy sauce
2 to 3 teaspoons celery seed
1 clove garlic, minced
Dash Tabasco
Freshly ground pepper to taste
Place brisket on grill of barbecue smoker,
away from hot coals. Salt . Add dampened
hickory to coals ; close smoker hood . Slowly
hickory- barbecue 4 hours or till tender .
With slicing machine, cut in Ys-inch
slices ; line up i n shallow foilware pan.
Combine remaining ingredients for sauce ;
simmer 30 minutes ; pour over meat. Heat 1
hour in smoker with slow coals.
Makes 8 to 10 servings .
Outdoor Fish Bake with Lemon
6 fish steaks or fillets, % to 1
inch thick
Salt and pepper
2 or 3 lemons, thinly sliced
72 cup butter or margarine, melted
1 or 2 cloves garlic, minced
Sprinkle fish generously with salt and pep­
per . Arrange half of lemon slices in bottom
of shallow baking dish ; add fish in single
layer. Place remaining lemon slices atop and
around sides . Combine butter and garlic ;
pour over fish ( and baste with it later ) . Add
hickory to slow coals . Place baking d ish on
heavy-duty foil atop grill .
Close smoker hood ; cook slowly, about 1
hour, turning once . Baste freq uently . Serve
with the cooked lemon slices and butter
mixture . Makes 6 servings .
Serving the crowd? Try brisket
One recipe of Hickory Brisket Slices makes
8 to 10 husky sandwiches - and you can
cook meat one day, heat in sauce the next.
Serve with baked beam:, slaw, brown bread .
44

Tongs bring damp hickory chips to hot coals last half hour
Smok e-fla vored-fi nish of cooking for outdoor aroma ! For quick garlic flavor, toss
for rolled rib roas t cut garlic buds on the coals. Spuds are baked in foil at right

Spit barbecuing
• Make a friend of a good meatman . H e will
advise about best cuts for " over the coals . " To make your own drip pan for
• Follow manufacturer's directions for your
rotisserie or bar becue. The better you care
for it, the greater your bar becue success .
• Use a special basting brush to " p aint"
sauce on meat before and d uring roasting.
Our outdoor chef (page 4 7) paints his roast
for a crusty, baked-on fl avor finish .
• Be smart-use a meat thermometer when
roasting (ham, turkey, leg of lamb, beef,
and so on) . I nsert thermometer so tip is in
center of meat. Tip must not touch bone, fat,
or the metal sp i t . Don' t guess when the roast
is done-use this dependable helper !
• Meat for barbecuing should be at room
Use heavy aluminum freezer foil ( 1 8 inches
temperature, especially thick steaks and wide) . Tear off a piece large enough for a
roasts . Remove from refrigerator 1 or 2 hours double thickness the length of grill. (If your
before you start the fire. grill is round , make drip pan in half circle)

Push spit through rolled rib roast. Try to balance
weight evenly. Lift spit by ends; if roast tips,
heavy side hangs down - try again. Holes in meat
will seal themselves when the roast begins to sear.
When meat is balanced, tighten the holding forks
Proper balance, correct ti ming
-your keys to s uccess as a
spit roas ting specialist
e Balance is important in spit cooking.
Check shape and size of your roast ; then es­
timate cen ter and insert the spit. Test by
cradling ends of spit in your upturned hands.
Does the roast feel evenly balanced? I f it
tips, better try agai n . Roasts that are out
of balance will gallop when turning on the
spit. S ome barbecue manufacturers offer
ro tisserie roasting
Turn up all four edges 1 Yz inches. Miter corners
securely and fold the tips to the inside for rein­
forcement. If you make it well, your drip pan will
last all summer. Simply empty it after each use
45
Next insert meat thermometer as shown above. Sharp
point should be inserted into heaviest part of roast for
proper temperature register. Tip must not touch bone,
fat, or metal spit. Insert thermometer at angle so it
won't strike electric heating element or coals as it rotates
counterbal ances for easy weight adjustment.
• Roast must be properly trussed . Do not
allow wings, b ones to strike heating element
or coals as they rotate. Use stainless steel or
wooden skewers to pin roast compactly,
strong white cord for tying.
• I nsert meat thermometer at an angle to
center of roast, as shown in picture above.
The thermometer probably won ' t register a
change for the first hour, or until the heat
penetrates center of the roast .
• Continue spit rotation after heat is turned
off if you delay serving-keeps meat moist
and juicy.
Drip pan can be set in place before or after you
build the fire. It goes in front of coals directly
under meat on spit. (In foreground are holding
forks that slip on spit. See them in use on page 5 1 . )
46

Rotisserie attachment for electric roaster turns boned ham. Slip canned yams or sweet potatoes,
pineapple slices into dripping pan (with the flavorful drippings) for last hour of roasting time

H am's dandy fare for either small or

ham
large b arbecue feasts (we roast turkey
Temptin g and ham together for a crowd, p age 49).
For spit roasting ham :

turns on the rotisserie • C hoose boned ham, Canadian bacon,

or Bologna. Mount on spit, insert m eat
thermometer as directed for rolled rib
roast (see p age 4 5 ) .

• C ooking time varies with the type and

amount of heat (electric or charcoal) ,
size a n d shape of h a m . Depend on your
meat thermometer to tell when it's done.
Cooked ham ( ready-to-eat type) needs an
internal temperature of 1 30 degrees;
uncooked ham needs 1 60 degrees.

• Never stop spit motor for any period

of time while heat is on and roast is in
rotisserie. It is slow, even roasting that
m akes rotisserie cooking unique.

Mou t h - waterin' good

Tender rolled ham is made to order for a ro­
tisserie meal. Above, buns, pineapple rings,
spicy red crabapples warm on buttered grill
tray . Front glass panel lifts to shield spatte:r;s

The whole meal
Serve your vegetab les barbecue
s tyle. So easy to fix -just
string on skewers andforge t 'em
They are downright delicious, differen t,
easy ! You roast them whole, each kind on a
separate spit.
Choose one or more of these : potatoes,
onions, acorn or zucchini sq uash, eggplant,
sweet potatoes, tomatoes, green peppers
(and tart apples, too) .
Scrub the vegetables-leave 'em i n their
Here the whole meal turns on spits over the fire. Vegetables take less time than the meat, of
course, and they tell you when they 're done - they'll stand still on the turning skewers ·
47
on a spit
j ackets ; don' t even skin the onions . Choose
them so all of each kind are about the same
size-they' ll be done at the same time that
way. S tring on skewers . Let turn over the hot
coals till done. They obligingly tell you
" when" they stand still on revolving spit.
Tomatoes cook in a jiffy . I f the vegetables
are done before the meat, wrap them in foil
and keep warm at the side of the grill . To
serve eggplant, cut in fourths, then on with
butter. With zucchini, p ass butter and shak­
er of Parmesan cheese. M-m-m !
Cooking this way is a real timesaver ! No
pots and pans to wash afterward .
Plan to cut out return trips to the kitchen .
How about paper plates? H ave fun !
48

"
You can t beat tender., crusty

barbecued turkey

A ny size turkey may be roasted on a spit provided it is

young and tender. Large birds requ ire a long cooking time,
of course, and frequent basting. The 4- to 8 - pound fryer­
roasters (ready- to-cook) are popular for barbecuing, take
1 Y2 to 2 hours to cook .
• Always truss turkey or chicken (directions on page 5 1 ) .
Use strong white cord or " bu tcher' s" twine to make a well­
balanced , compact roast . Always anchor bird on spit. Tie
wings and drumsticks tightly to prevent straightening, strik­
ing the coals or heating element as bird rotates on spit.
• The heavier the roast or bird , the greater the need for
good ba lance. Proper balance is easy with a little practice .
I t' s best to try a small turkey first. To mount, see page 5 1 .
• Turkey can be barbecued with or without stuffi ng. R oast­
ing without stuffing takes much less cooking time, gives
truer barbecue fl avor.
• I nsert meat thermometer into thickest part of thigh . I t
should register 1 90 t o 1 9 5 degrees when done.
• Be a barbecue special ist . Brush bird frequently with bar­
becue or basting sauce while roasting (see pages 8 2 to 8 7 ) .
• Spit roasting is done with gas, electricity, or charcoal
supplying the heat . All methods roast meats equally well
under properly controlled conditions . Choice lies in cost,
convenience, a nd location . Barbecue below operates over
charcoal ; oven rotisserie op posite roasts electrically.

Ha ve a cookout
for the crowd

S upet· m ode l bat·bec u e on wheels

(in color opposite) rolls onto ter­
race, turns 7 spits by motor. Hood
makes hickory smoker, if you toss
hickory chips on charcoal fire.
Fire's a snap to regulate with
the draft-control vent and crank
for raising and lowering the fire­
box. Warming oven above the
hood keeps rolls, vegetables, cof­
fee warm. The two cutting boards
at the sides make handy holders.
 49

Lucky neighbors ! This barbecue feast offers large

turkey and whole ham - no effort to feed 15 to 50.
Crisp relishes on table make salad easy.
Your guests will welcome a simple dessert of fresh
fruit (in basket at left in picture) , plus doughnuts and
plenty of hot coffee. Little girl in picture is holding a
large wooden serving platter on which meats may be
carved at the table. Notice the handsome plates,
the handy server for relishes, sauces, salt, and pepper.

Rotisseries like this are available for some

models of electric and gas ranges. Wonderful for
effortless barbecuing of hams, roasts, turkeys
50
Real barbecued
For brown ' n tender chickens :
Choose 2 % - to 3 -pound fryers
(ready- to - cook weigh t) ; follow
t hese s tep - by-s tep direc tions
C ome and get it, folks ! Tender, j u icy­
cooked-outdoors fl avor is second to none !
Directions for trussing, mounting ( op­
posite) are the same for turkeys, d ucks, little
roast Rock Cornish Game hens. Follow 'em
carefully, add a good barbecue sauce, and
you can rival the experts .
chicken
Spit Roas ting Tips
I f mounting a single bird, center it on the
spit. Baste birds frequently with bar becue ot·
basting sauces, . if desired . For chicken
sauces, see p ages 84 and 8 6 .
Stand-in-for-stuffing Bread : Split loaf;
butter, sprinkle with poultry seasoning,
chopped p arsley and onion. Toast on edge
of gril l .
Note: T r y turkey ( the s m a l l fryer-roasters,
4- to 8 - pounds read y-to-cook weight, are
popular for rotisserie cooking) , Rock Cor­
nish Game H ens ( recipe page 5 3 ) , d uck­
lings ( 3 Y2 to 5 pounds ready-to-cook weight) .
"Smoky" Barbecued Chicken
Real smoke flavor in jigtime -
Use pastry brush to apply 2 tablesp oons
liquid smoke generously in cavity and on
skin of bird . Let stand at room temperature
30 minutes . Brush outside of bird well with
oil, then with 1 ta blespoon lemon j uice,
fresh, frozen, or canned . Sprinkle well with
salt and pepper.
Mount chicken on spit as shown opposite.
Roast on rotisserie a bout 1 hour (for 3-
pound bird ) or till tender.
Additional liquid smoke may be brushed
on chicken once or twice during cooking
period , if desired .
Note: " Smoky" turkey may be prep ared i n
the same way, brushing bird before and
during roasting with l iquid smoke. Follow
directions a bove. Try this for an indoor bar­
becue in your oven rotisserie.
For Ea ting Pleasure
What's more tempting to the eye
- or the "sniffer" - than well­
barbecued chicken? Our proud
chef scoots his luscious specialty
onto a large serving tray ready
for the feast. Drumstick anyone?
 51

Here's how to mount birds on the spit

1 Remove neck but leave skin.

Pull neck skin to back ; fold
under (trim if too long) . Tack
down with nail or skewer. Tie
with cord to hold nail (see picture)
2 Salt cavity. To mount chick-
en on spit : Place holding fork
on rod, tines toward point ; insert
rod through bird (pinch tines and
push firmly into the breast meat)
3 To tie wings, use 24 inches of
cord. Start cord at back ; loop
round each wing tip. M ake slip­
knots so wings can't straighten.
Tie in center, leaving equal ends

4 Now take an 18-inch piece of
cord. Loop around chicken's
tail, then around crossed legs as
shown. Tie tightly to hold bird se­
curely onto rod, leaving cord ends
5 Pull together cords attached
to wings and legs; tie tightly
for compact "package . " Truss
bird neatly to avoid flying drum­
sticks, wings - they might char
6 If barbecuing more than one
bird, fasten others on spit in
same way, using holdmg fork for
each; place birds close together.
Tighten thumbscrews with pliers

Plan on about an hour over the coals to cook 3 -pound chickens.

Coals look gray by daylight, as below, when right for cooking

7 Brush birds well with oil for

even brown and to hold the
seasonings. Sprinkle well with salt
and pepper. Dust generously with
paprika to give fine, rosy finish

Grill-broil your chicken in wire toaster-baskets. Do
several at once this way - makes for easy handling, easy
turning over the coals. Figure on half a young chicken
for each hungry customer. Split bird in half from neck
to tail, and follow the recipe at right for broiling
Foil-baked Chicken Supreme
6 chicken breasts
1 Y2 teaspoons salt
Dash pepper
1 tablespoon minced green onion
2 tablespoons minced parsley
1 clove garlic, minced
Y2 teaspoon crushed tarragon
Dash thyme
1 can condensed cream of
mushroom soup
S prinkl e chicken with salt and pepper ; com­
bine remaining ingredients ; sp read on sur­
face and in cavity of chicken breasts .
Place each piece of chicken on square of
aluminum foil ; bring edges together and seal
with drugstore wrap, folding corners under ;
place on cooky sheet.
Bake in very hot oven ( 4 50°) 2 0 to 2 5
minutes ; turn package 0\'er and continue
baking 20 minu tes longer or till tender.
Serve in foil . M akes 6 servings.
To cook on grill: Prepare as above. Cook
over coals till tender, turning p ackage once.
Grill-broiled Chicken
2 broiling chickens (not over 2 Y2 pounds
each, ready-to-cook weight)
Y2 cup salad oil
2 teaspoons salt
.Y2 teaspoon pepper
.Y2 teaspoon monosodium glutamate
Split chickens in half lengthwise. Break the
dru mstick, hip, wing j oints so birds stay
fl a t during broiling. Brush them with oil or
with All-purpose B asting S auce ( recipe on
p age 8 6 ) . Season with salt, pep per, and
monosodium glutamate.
Place on grill, with bone side or inside
nearest the hot coals . When inside is well
browned, turn and brown skin side, brush­
ing with fa t or sauce.
Doneness test: Cut into thick part of
drumstick. I f it cuts easily and n o pink is
visi ble, chicken is done. M akes 4 servings.
Chicken Cacciatore
Italian seasoning to please the expert!-
1 young chicken, 3 pounds ready-to-
cook weight, disjointed
73 cup salad oil
2 medium onions, cut in 34 -inch slices
1 1 - pound can (2 cups) tomatoes
1 8-ounce can (1 cup) seasoned tomato
sauce
1 to 2 cloves garlic, minced
1 Y2 teaspoons salt
34 teaspoon pepper
Y2 teaspoon celery seed
Y2 teaspoon oregano or sage
1 to 2 bay leaves
Brown chicken in hot salad oil, then remove.
Add onions and cook over low heat or
coals till golden but not brow n . Drain off
excess fat. Add remaining ingredients . Add
chicken and simmer covered 1 5 minutes ;
uncover and cook, turning chicken in sauce
occasionally, till c hicken is tender and sauce
is thick ( consistency of catsup ) , about 45
minutes to 1 hour . Skim off excess fat and
remove bay leaf before serving . M a kes 4
to 6 servings .
*Fix indoors carry out

Chicken Hawaiian
2 ready-to-cook young chickens
(about 2 pounds each) , split in
half lengthwise
72 cup salad oil
2 teaspoons salt
72 teaspoon pepper
Pineapple Glaze:
1 9-ounce can (1 cup ) crushed pineapple
1 cup brown sugar
2 tablespoons lemon juice
2 tablespoons prepared mustard
Dash salt
Brush birds well with oil and season with
salt and pepper . Place on grill with bone side
or inside nearest the coals . Broil slowly.
When bone side is well- browned , 20 to 30
minutes, turn skin side down and cook
a bout 2 0 minutes longer .
Brush both sides of birds with Pineapple
Glaze and broil about 10 minutes more or
till tender, turning and brushing each side
twice with glaze . Pass extra glaze. Serves 4 .
Pineapple Glaze: Drain pineapple, reserv­
ing 2 tablespoons syrup . Combine pine­
apple, reserved syrup, brown sugar, lemon
j uice, mustard , and salt . Makes 1 Y2 cups.
Rotisserie Turkey
Allow Y2 pound ready-to-cook turkey per
person. Rub inside of bird with 1 ta blespoon
salt. Truss turkey and balance on spit, fol­
lowing d irections for chicken, page 5 1 -
drumstick holding fork i s a help here . (Or
use rotary roast rack-no trussing n eeded . )
Brush bird with salad oil. Adjust on rotis­
serie-have slow coals at back of barbecue,
a drip pan under revolving bird .
Roast about 1 5 minutes per poun d . For
smoke fl avor, toss damp h ickory on coals
and roast with hood down . ( I f you like,
brush bird with your favorite barbecue
sauce during last half hour of cooking . )
About 2 0 minutes before turkey roasting
time is up, snip cord that holds drumsticks
to spit . Test doneness by moving drumstick
up and down (protect hands with p aper
towels) . When done, leg should move easily
or twist out of joint. Also press thick part of
drumstick-meat should feel very soft .
( Meat thermometer i n thickest part of thigh
should register 1 9 0° to 1 9 5 ° . ) For neat slic­
ing, let turkey rest 1 5 minutes ; carve.
53
Grill-broiled Game Hens
Split four 1 -pound ready-to-cook Rock
Cornish game hens in ha1f lengthwise . Sea­
son . Place on grill, bone side down ; brush
well with melted butter. Broil slowly.
When bone side is well- browned , about 20
m inutes, turn skin side dow n . Broil about 20
minutes or till tender and drumstick moves
up and down easily. Baste several times with
mixture of 7:4; cup consomme and 7:4; cup
corn syru p . Makes 4 servings.
Stuffed Cornish Game Hens
Thaw 6 frozen Rock Cornish game hens .
Stuff with Carrot Stuffing-don' t pack.
Truss, skewering openings . String birds
crosswise on spit. Use long holding forks
that secure several birds at a time. Brush be­
fore and during roasting with Soy-Butter
S auce . Roast birds on rotisserie till done, 4 5
t o 60 minutes. Toward end o f roasting, let
butter- brushed mushrooms broil on the bot­
tom of gravy pan ; add a little cooking sherry .
Serve everyone a hen with a spoonful of
mushroom gravy.
Soy-Butter Sauce
Combine 6 ta blespoons soy sauce, 1 table­
spoon melted butter, 7:4; teaspoon salt, and
d ash each of pepper, marj oram, and mono­
sodium glutamate. Baste game hen s .
Carrot Stuffing
1 cup sifted flour
1 teaspoon baking powder
72 teaspoon salt
72 teaspoon ginger
72 teaspoon nutmeg
72 cup wheat germ
1 cup dry bread crumbs , lightly
browned in a little butter
72 cup chopped pecans
7i cup butter
72 cup brown sugar
1 egg
1 cup finely shredded carrots
3 tablespoons finely chopped parsley
Sift flour with baking powder, salt, and
spices ; stir in wheat germ, then crumbs and
nuts. Cream butter with brown sugar ; add
egg ; mix well ; add carrots and parsley.
Lightly stir in sifted dry ingredients.
54

Perfect Fried Chicken *
%: cup enriched flour
1 tablespoon salt
1 tablespoon paprika
X teaspoon pepper
1 2 72 - to 3-pound ready-to-cook
frying chicken, disjointed
Fat
Combine flour and season ings in paper or
plastic bag ; add 2 or 3 pieces of chicken at a
time and shake. Place on rack to let coating
dry for crispy crust. Heat fat (7,4' inch deep
in skillet) till it will sizzle a drop of water.
Brown meaty pieces first ; then slip in others .
Don't crowd (use two skillets, if needed ) .
Brown one side slowl y ; turn-use tongs so
not to pierce. When lightly browned, 1 5 to
20 minutes, reduce heat ; cover. (If cover
isn' t tight, add 1 tablespoon water . ) Cook
until tender, 30 to 40 minutes . U ncover last
10 minutes to crisp . Makes 4 servings .
1 Coat chicken thoroughly with seasoned
flour. (See Perfect Fried C hicken recipe
above for ingredients. ) For extra crustiness,
add 72 cup of fine, dry bread crumbs to
flour mixture. Shake only 2 or 3 pieces at a
time in a paper bag or 2-pound coffee can.
2 Heat fat ( X inch deep in skillet) until
a drop of water j ust sizzles. Brown
meaty pieces first ; then slip in others. Don't
t- Good, old-fashioned fried chicken
Crusty coated , tender. Take a drumstick and a piece with the wish­
bone. On with the barbecue sauce. Man, what eating! Just follow
either of the easy recipes given above and your reputation's made !
55
Crusty- Chip " Fried" Chicken *
Couldn't be easier-no browning, no turning!
A nd delicious, like fried chicken-
1 4-ounce package potato chips
(2 cups crushed )
X teaspoon garlic salt
Dash pepper
1 2 72 - to 3 -pound ready-to-cook
frying chicken, disjointed
73 cup butter or margarine, melted
Combine crushed c hips, garlic salt, and
pepper. Dip chicken in melted butter ; roll
in the chip mixture. Place the pieces, skin
side up, so they do not touch in a greased
shallow pan or j elly-roll pan.
Bake in moderate oven ( 3 7 5°) 1 hour, or
till tender (do not turn) . Meat should shrink
a little from bone ends. When you cut thick­
est part to bone, no pink should show .
Makes 4 servings .
overcrowd ; use two skillets if necessary.
Brown one side slowly ; turn, using tongs
so as not to pierce and let juices escape
3 When lightly browned (15 or 20 min-
utes ) , reduce heat; cover. (If your cov­
er doesn' t fit tightly, add 1 tablespoon wa­
ter. ) Cook until largest pieces are tender
(30 to 40 minutes) . Uncover; increase heat
slightly last 10 minutes for a crispy finish
*Fix indoors
..........
· -�
56

Make fish your barbecue feast

Wrap your fish dinner in FOIL

Fish in a package - top

each fish fillet with green
pepper circles and onion
slices. Season to taste with
salt and pepper. Dot with
butter or margarine.
Wrap in a double thick­
ness of household aluminum
foil or one sheet of heavy­
duty foil. Fold the seams
under to bake.
Place foil packages right
on the grill above the hot
coals. Turn occasionally with
tongs to cook evenly. C ook
half an hour or more, de­
pending upon the thickness
of the fish. Then serve it in
the individual foil packages.

Try lo bs ter tails BUTTERFLIED BROIL fish for real fla vor

Grilled lobster tails are butterflied by splitting
along top . Place on grill or in a broiler basket.
Broil with the meat side up at start ; finish cooking
with shell side up. While broiling, brush frequently
with melted butter. Serve with melted butter
Broil your catch a t mountain stream or
lakeside for fresh flavor. Here, trout go
from creel to hot coals. Grill is 1 7xl l
inches, easily carried like a suitcase. Come
fall, it doubles as a duck-blind heater

For perfectly grilled,
flaky ]ish - handle
carefu lly; broil on a hot,
well-greased grill
Speedy Fish Fry
Soy sauce lends a surprise tingle-
1 pound fish fillets
Salt
Pepper
2 teaspoons soy sauce
2 tablespoons salad oil
2 tablespoons lemon juice, fresh,
frozen, or canned
2 tablespoons minced parsley
C u t fillets into serving pieces ; salt and pep­
per. Combine soy sauce and oil .
Arrange fish on an oiled grill or in oiled
broiler basket. Broil till golden brown, a bout
S to 8 minutes on each sid e ; baste frequently
\\·ith the soy mixture.
Place on warm platter. Heat remaining
soy-sauce mixture ; add lemon j u ice a nd
parsle y ; pour over fish. Garnish with pars­
lc>·· :. J akes 4 servings.
Smol{y-broiled Fish
Selec t inch- t h ick sl ices of fish fillets,
thawed-frozen or fresh .
Coat with salad o r ol ive oil, sprinkle light­
ly with smoked salt, then broil in folding
wire toaster-takes j ust a few minutes . Serve
with lemon wedges or a bar becue sauce (see
page 87 for fish sauces) .
Grilled Fish Foldovers
For extra-flaky and so- tender grilled fish,
use sole or other thin fish fillets, fresh or
thawed -frozen .
Make a once-over fold in each fillet, tuck­
ing a thin slice of American cheese into fold .
Brush outside with melted butter or marga­
rine, and lemon j uice ; sprinkle with salt and
pepper.
Arrange in close-meshed wire toaster, and
broil quickly over hot coals, turning fre­
q uently and brushing with more bu tter till
done-takes only a few minutes .
57
Fish Fry
Dip fish in water, then in a mixture of Y2
cup yellow corn meal, Y2 cup enriched fl our,
1 ta blespoon salt.
Fry in 7;1-inch hot fat till brown on one
side ; turn, brown other sid e . Cook until fish
fl akes easily when tested with a fork. Do not
overcook .
Small fish may be fried whol e . Larger fish
are boned and cut in steaks or fillets before
frying. Cut cooking t i me for thin fillets .
Broiled Frozen Lobster Tails
Thaw rock-l o bs ter tails and cut off thin
undershell membrane with kitchen scissors .
Bend tail back to crack shell, or insert long
skewers lengthwise to prevent curling.
Broil 5 minutes shell side up. Turn meat
side up ; brush with mel ted butter.
Bro i l 6 more minu tes for tails under 1 0
ounces ; 9 minutes for l a rger ones . Allow 6
ou nces for a serving. This method is for
range broiler ; see direc tions on opposite
p age for over the coals.
Steamed Clams
Thoroughly scrub 2 -d ozen clams in shelL
Place in kettle with 1 cup hot water ; cover
tightl y and cook over moderate heat j ust
until shells open, about 1 0 minutes. Pour
clam liquor into separate dish. Serve clams
with mel ted b u t ter. M akes 4 to 6 servings.
Broiled Fish Fillets With
Parsley Sauce
Easy as a breeze, and such flavor!-
1 teaspoon salt
Dash pepper
2 tablespoons salad oil
2 1 -pound packages frozen perch fillets
2 tablespoons prepared mustard
X cup butter or margarine
X cup chopped parsley
X cup lemon juice, fresh, frozen,
or canned
Yz teaspoon salt
Add 1 teaspoon sal t and pepper to salad oil ;
mix . R u b over fish. Broil , a bout 4 minutes
on each side, or until fi l lets are well browned .
Combine mustard , butter, parsley, lemon
j u ice, and Y2 teaspoon sal t ; spread Y2 of
mixture over fish. Return fish to broiler or
grill till sizzling and fish fl akes easily . Serve
with re maining sauce. M akes 6 servings .
58
Big, juicy burgers
Hot off the grill, they ' re
all-American fa vori tes!
Tips for burger makers
e Look for bright red color-some fat for
fl avor . If you have beef ground to order,
choose round steak, chuck, fl ank, sirloin tip .
e If meat is lean, have 2 or 3 ounces suet
ground with each p ound .
e Handle the meat light�y . The more gently
you handle the patties, the more tender your
burgers will be.
Resul t : moist, extra-fl u ffy burgers .
e Spread patties with soft margarine or but­
ter before grilling. N o sticking !
e No skillet? No broiler basket? Grids too
widely spaced to hold burgers? Place sheet
of aluminum foil on grill and proceed with
your hamburger cookout .
e Turn the meat only once while broiling­
no fl ipping back and forth.
e Chef's trick (see picture below) : Pat out
a thin burger ; polka-dot with 4 or 5 bits of
chipped ice in center ; top with a second
patty and press gently to seal edges . As
burgers cook, the ice melts, steam forms .
at
their sizzling best
• For each pound of ground beef, use .Yz tea­
spoon monosodium glutamate. Just taste the
difference !
• Medium- or coarsely ground meat gives a
light-textured burger. M akes for good eating.
• Give the burgers a break. Have warm or
toasted buns or bread ready for the sizzling
patties .
e When you're making burgers for the
crowd , stack ' em up-all set for broiling.
Just put wax p aper between each layer .
• Here's a way to make hamburgers extra
j uicy ! While the burgers sizzle over the grill,
heat margarine (or butter) and Worcester­
shire sauce in skillet at edge of grill . (Three
to four tablespoons each for 4 hamburgers . )
When the meat is broiled , put into skillet
and turn once so that both sides are coated
with the zippy sauce. Serve with sauce right
from the skillet. Skillet helps keep the meat
piping hot while it's being served .
e For burgers that travel , take canned or
packaged frozen hamburgers on your picnic .
Ranch-house Hamburgers
Better plan on seconds when these are cooked
outdoors-
1 Y2 pounds ground beef
X cup finely chopped onion
1 Y2 tablespoons Worcestershire sauce
1 Y2 teaspoons seasoning salt
Pepper
Soft margarine or butter
Combine meat, onion, and seasonings . M ix
thoroughlv. form into p atties ; spread each
with softened margarine.
Grill over c oals. For barbecue sauces, see
pages 82 to 8 7 . M akes 6 to 8 servings.
 59

Paul Bunyanhurgers A me morab le meal-in-one

Giant meat patties with a "built-in" filling-

2 eggs
2 pounds ground beef (chuck or
top sirloin)
2 tablespoons Worcestershire sauce
1 Y2 teaspoons salt
Y2 teaspoon seasoned or garlic salt
Pepper
• • •

"Everything" (see below)

Beat eggs slightly ; add ground beef and Roll or pat out a giant 9-inch meat patty (recipe, left)
sprinkle with seasonings . Mix lightly with for each woodsman. Fill with "everything"- cheese,
big wooden spoon . ( Treat the meat gently. ) chopped onion, pickle relish. Don't skimp on filling.
Divide in thirds. That's what makes these burgers extra special
Using a 9-inch cake pan as guide, draw a
circle on waxed paper. Place a third of the
meat in center and pat gently ( or place waxed
paper on top, too, and roll lightly with rolling
pin ) to fill circle. Do not press hard .
Now for the built-in filling of " every­
thing. " Leaving l -inch margin for sealing,
spread half of patty with mustard , top with
chopped onion, cubed c heese, pickle relish,
or what have you.
Lift point of waxed paper at the back and
fold meat over filling. Press around the mar­
gin to seal in "everything . "
Brush top side with oil o r melted butter
to keep burger from sticking to grill . Place
in basket broiler ; peel off waxed p aper.
Brush other side with oil . After you' ve filled and sealed edges of your Paul Bun­
Broil slowly to allow " everything" to heat yanburgers, brush lightly on both sides with melted
through, cheese to melt and flavors to i nter­ butter or salad oil. A pastry brush makes a handy
mingle. Serve on big hot plate with toasted tool. All set ! - now meat won't stick to your broiler
buns . Each woodsman gets a Paul Bunyan­
burger. Makes 3. Serves 3 .
To prevent squashing burgers if using a wire toaster:
Don't clamp handle of top rack till meat is browned
on one side. With Bunyanburgers, serve roastin' ears,
crunchy relishes, tomatoes, plenty of picnic coffee
60
Jumbo Beefburgers
The bigger, the better for outdoor appetites.
A nd taste that onion!-
72 cup chopped onion
>i cup fat
. 2 tablespoons finely chopped green
pepper
2 pounds ground beef
72 cup water
1 tablespoon horse-radish
3 tablespoons catsup
2 teaspoons salt
72 teaspoon dry mustard
Cook the onion in hot fat till tender, but not
brown. Then combine onion and remaining
ingredients ; mix thoroughly. F orm balls, us­
ing Y2-cup measure . Pat in thick, j uicy
burgers or roll to a thin patty between
squares of waxed paper. Fry or broi l . M akes
4 to 6 servings .
For add itional seasonings, use \tV orcester­
shire sauce, hot sauce, barbecue sauces . Try
smoked salt for an outdoor fl avor, or toss
wet hickory chips on the coals last few min­
utes of broiling.
Portable ou tdoorjindoor grill set
This handy grill with foil liner is fine for broiling
burgers, minute steaks for the family. Charcoal
supplies heat. A pair of tongs like those below
turns burgers gently. Steaming roastin' ears,
heated buns, chilled garden relishes are ready
Cheeseburgers
A new twist for an old favorite-
1 pound ground beef
1 teaspoon salt
Dash pepper
1 tablespoon Worcestershire sauce
Slices of sharp cheese
• • •
Hot baked beans
Combine meat and seasonings. Mix thor­
oughly . Form into patties . You'll get 4 to 6
depending on how big and thick and j uicy
you make them. Grill or broil .
Then last few minutes, lay a cheese slice
over the top of each to mel t . (You can buy
the cheese all sliced in a p ackage . )
Serve on hot baked beans in buttered,
toasted buns. S tick a green onion in top of
each. Garnish with wa ter cress . . . or . . .
Smoky Cheeseburgers
Prizewinners, these-and no wonder. They're
perfection!-
Prepare meat p atties as above . While p at­
ties broil, combine one 5 - ounce j ar smoky­
cheese spread, 1 tablespoon pickle relish,
and 2 teaspoons prepared mustard ; s pread
on top half of 6 split hamburger buns.
Place both halves of buns on grill and
broil till c heese bubbles and buns toas t . Put
buns together with a meat patty and onion
rings in eac h . M akes 6 servings .
Buffet-style barbecues
They 'll mean lots less work for
the cook - much more fun for
your family and guests. Let 'em
give you a hand in barbecuing the
hot dogs and hamburgers. Set out
mustard, catsup, pickles, onions
(and the rest of your bill of fare)
so folks can help themselves. This
handy barbecue top, extra shelf
let you serve 'em " cafeteria" style
62

Dress up your hamburgers - try one of these specialties

Folks 'll go for charcoal-broiled hamburgers .

They taste even better if you toast buns a bit .
Set wire grill above hot coals in enamel pan ;
small holes in bottom of firebox allow draft.
Windbreaker gives three cooking heights.
Park the fixings on wings at each end . If
your crowd 's big and your grill small, start
broiling early, then wrap grilled burgers tight­
ly in heavy aluminum foil. They'll stay warm
and moist at one corner of the grill, ready to go

Country-club Hamburgers Skilletburgers

Make your burgers club-sandwich style- A quick hamburger barbecue. So juicy and
good in big buns-
1 pound ground beef
2 tablespoons finely chopped green 1 pound ground beef
pepper 1 Yz cups chopped onion
� cup chopped onion 1 Yz cups chopped celery
1 tablespoon horse-radish 1 teaspoon salt
1 teaspoon salt Pepper
Yz teaspoon dry mustard 1 can condensed tomato soup
3 tablespoons catsup 1 Yz teaspoons barbecue sauce

Combine all the ingredients a nd mix well . Brown meat in small amount of hot fat . Add
Make big, very thin patties to get lacy, crisp onion and celery ; cook until golden . Add
edges. Fry on a hot griddle for a quick, juicy­ remaining ingredients .
looking brown . Cover. S i mmer 30 minutes . Serve imme­
Slice each b u n (takes a sharp knife) i n two diately on toasted buns. Makes 6 servings .
places . Don' t slice clear through . Slide two
juicy patties into each bun. Then spread
with pickle relish . Peg the top of each with
an olive on a toothpick.
One pound ground meat will make about
4 Country-club Hamburgers .

Grill abo ve - broiler below

Stuffed mushroom caps top the hamburgers.
Broil them first; keep toasty warm OR the
grill. Coming out now : buns topped with
pineapple rings, cheese rounds, and mayon­
naise, left ; little English muffin pizzas at
the right. Serve 'em up with crisp relishes
 63

Double-decker Burgers Fiesta Hamburgers

Two stories high and long as a coney bun- Try a Mexican touch : chili beans over the top
and a slice of sharp cheese-
1 pound ground beef
1 egg 1 pound ground beef
1 teaspoon salt 1 teaspoon salt
Dash pepper Ys teaspoon pepper
>i cup catsup 1 teaspoon chili powder
Yz to % cup chopped onion 1 beaten egg
10 slices bacon 1 chopped onion
2 garlic cloves
Combine meat, egg, seasonings, and catsup ; Yz cup olive or salad oil
mix wel l . Form into 1 0 thin oblong p atties, 1 1 5 Yz -ounce can ( 1 Yz cups)
the shape of coney buns. red chili beans
Put 2 meat patties together, sandwich­ Yz teaspoon salt
fashion, with chopped onion or pickle relish Dash Tabasco
between . Press edges together ; wrap each Sharp American cheese, sliced
double-decker with 2 b acon slices and fasten
ends with toothpicks . Mix meat, seasonings, and egg . Shape in
Broil patties on grill 3 to 5 inches from patties . Cook patties, onion, and garlic in
glowing coals about 5 minutes on each side. the hot salad oil till onion is golden and the
Makes 5 double patties . patties are cooked .
Remove patties and garlic from skillet and
add beans, salt, and Tabasc o ; heat to boiling.
Deviled Beef Patties Place patties on toasted round buns ;
Measure in these few seasonings for burgers spoon bean mixture over and top each with
they'll rave about- a slice of sharp cheese . Broil until cheese
melts . Makes 8 servings .
1 pound ground beef
Yz cup chili sauce
1 Yz teaspoons prepared mustard
1 Yz teaspoons horse-radish
1 teaspoon minced onion
1 Yz teaspoons Worcestershire sauce
1 teaspoon salt
Dash pepper
4 hamburger buns
Melted butter

Combine all ingredients except buns and

butter . Cut buns in half. Spread with meat
mixture. Place on broiler rack .
Brush with melted butter . Broil 5 to 7
inches from heat until cooked through, about
10 minutes. Makes 4 servings .

Easy- to- wheel barbecue cart

Burgers broil between walls of coals in this little bar­
becue cart. Rolls are tucked in warming oven, left.
Or toast them in the wire rack after burgers are
done to their sizzling best. New potatoes brown in
butter; corn and coffee stay hot on the top grill
64
Toppers for bur g ers and wieners
To make hamburgers and wieners a spe­
cialty : Remember the old stand bys-catsup,
mustard , barbecue sauces ( your own or from
a bottle ) . Use your imagination with rel­
ishes-try one we suggest here, or ham­
burger relishes from your grocer's shelf.
Blue-cheese, mustard, or pepper butters
( recipes at right ) give tan talizing fl avor.
Add cheese-slices or spreads, sharp or mild,
as you like. Garlic, p imiento, chive spreads
are dandy. For " almost outdoors" touch,
daub on smoky-cheese spread .
To go with burgers , pass a big bowl of
crunchy finger relishes-radishes, cucum ber
and onion rounds, carrot strips, gherkins
or dills, tomato slices, green -pepper strips.
Warm buns in foil wrapping on edge of
the grill . They' ll stay moist and fresh, no
danger of burnin� if you forget 'em a while.
" Frank" Fries (page 6 7 ) are fancy
fare surrounded by these pretty trim-
mings. Be generous with prepared
pickle relish - it's a real timesaver !
Fresh Chop-chop
Onto each wiener, pile catsup , mustard, AND
this crunchy bit of garden . Yum !-
1 cup finely chopped cabbage or head
lettuce
Y2 cup finely diced tomato
X cup finely chopped onion
X cup finely chopped green pepper
X cup finely chopped celery
Combine all i ngredients ; chil l . Serve with
hot dogs. Makes 2 cups.
Mustard Butter Patty
Blend 2 tablespoons prepared mustard in­
to Yz cup butter or margarine . Form into
roll, coat with chopped parsley .
C hill ; slice. Place a patty on each hot
broiled or grilled burger for a tangy topper .
Serve immedia tely .
Summer Relish What'll it be? Mustard, catsup, or
Fresh C hop-chop (recipe opposite)
Extra easy to make-takes no cooking. A nd all make good burgers and wieners
you get that wonderful, out-of-the-garden cu­ taste better. Serve 'em on a tray
cumber flavor-

3 medium cucumbers
>i cup grated onion
� teaspoon pepper
1 � teaspoons salt
>i cup cider vinegar
1 teaspoon dill seed

Put cucum bers through food chopper (me­

dium-fine blade) ; drain . Add remaining in­
gredients ; mix wel l .
Before using, chill in refrigerator several
d a ys to let flavors blend . Makes a bout 2 cups.

Confetti Corn Relish

Fresh-tasting and bright. Fix relish just be­
fore you put the meat on-

1 12-ounce can ( 1 � cups) whole kernel

corn, drained
% cup chopped celery
2 tablespoons chopped onion
2 tablespoons diced green pepper
1 tablespoon diced pimiento
� teaspoon salt
>i cup French dressing Pepper Butter
1 tablespoon vinegar
Add 1 tablespoon each of finely chopped
Combine all ingredients ; cover and chill green pepper, p arsley, and onion to Y2 cup
several hours . Makes 2 cups . soft butter or m argarin e ; blend .
Form into long roll ; chill till firm. Slice
Cheesy Meat Topper and serve on grilled hamburgers or steak .

Just right on broiled beef- Savory Onion Relish

4 ounces blue cheese, crumbled
(about 1 cup)
2 tablespoons oil-vinegar French
dressing
1 teaspoon Worcestershire sauce
To cheese, gradually add French dressing
and Worcestershire sauce ; blend wel l .
Spread on broiled steak or hamburger
about 3 minutes before meat is don e ; return
to grill or broiler.
Heat till mixture b u bbles ; serve at once.
Makes enough for one 2-pound steak or 6 to
8 hamburgers . . . or . . .
Blue Cheese Butter : Blend 7.4' cup butter
or margarine with 2 to 3 tablespoons crum­
bled blue cheese. Spread on steaks or ham­
burger ; heat till mixture bubbles.
Serve it with any meat-
2 cups thinly sliced onions
1 cup wine vinegar
2 teaspoons caraway seed
Dash celery salt
� cup mayonnaise
Place onions in shallow dish. Pour vinegar
over ; chill 3 to 4 hours, turning onions fre­
quently. J ust before serving, drain off vine­
gar (keep to use with salads later) .
Sprinkle onions with caraway seed and
celery salt . Add 2 tablespoons of the vinegar
to mayonnaise and mix well . Mix onions
and mayonnaise. Makes 8 servings .
Note: If you like onions a rosy color, add
a few drops red food coloring to vinegar be­
fore pouring over onions.
66
�t dog !
extra- g ood wa y s
with wieners
K ids of a l l ages (grown-up "kids," too)
love j uicy frankfurters better than almost
anything you can think of. So easy to fix,
franks are good j ust heated-even better
when you dress ' em up with cheese or a sauce.
The young chef in the picture above is
grilling franks on one portable grill, toasting
buns on another. Build charcoal fire inside
special inset, put rack on top, and you' re
ready to broil franks in j ust 1 0 minutes . You
can carry foods to picnics in these handy
buckets . The lids double as trays here.
All-American Hot Dogs
Fix 'em in the house or in the yard-but do
time them . They're already cooked-
Place the frankfurters in boiling water.
Cover, and pl ace over hot coals . Let stand
8 to 1 0 minutes .
Split coney buns ; line with crisp garden
lettuce. F ill each with a hot frankfurter.
Pass catsup and mustard . Serve with tomato
slices, green onions .

Frankfurt Bar-B- Q
A n "extra-special!"-spicy sauce with bits
of onion and celery-
>i cup chopped onion
1 tablespoon fat
1 cup catsup
72 cup water
2 tablespoons brown sugar
72 teaspoon salt
Dash pepper
Dash cayenne
2 tablespoons vinegar
>i cup lemon juice, fresh, frozen, or
canned
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
72 cup chopped celery
• • • baking pan.
j For Barbecue Sauce: Cook onion i n hot fat
12 frankfurters ( 1 72 pounds)
Cook onion in hot fat till golden ; combine
remaining ingredients except frankfurters
and add to onion . Cover . Simmer 20 min­
utes . Prick frankfurters ; add to sauce . C over.
Simmer 1 5 minutes. Makes 6 servings .
Saucy Franks
The tangy, rich tomato sauce makes these a
mouth-watering treat!-
2 8-ounce cans (2 cups) seasoned
tomato sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
72 teaspoon onion salt
Dash Tabasco sauce
2 pounds frankfurters
Combine all ingredients except frankfurters .
Bring to a boil . Score frankfurters ; add to
sauce and simmer gently u n til thoroughly
heated , a bout 8 minutes . Serve with the
sauce. Makes 8 servings .
"Frank" Fries
They're quick as scat, look smart, taste good-
Score frankfurters, making shallow ( 7.4:
inch) diagonal cuts 1 inch apart. Brown i n
skillet in a little h o t fat (about 1 tablespoon)
3 to 5 minutes . (Be careful not to over­
cook . ) See picture, p age 6 4 .
67
Barbecued Frankfurters
They're barbecued to perfection in jigtime-
8 to 10 frankfurters or wieners
>i cup chopped onion
1 tablespoon fat
2 teaspoons sugar
%: teaspoon dry mustard
>i teaspoon salt
D ash pepper
1 teaspoon paprika
3 tablespoons vinegar
73 cup catsup
2 teaspoons W orcestershire sauce
72 cup water
Split frankfurters in half lengthwise and
place, cut side down, in a 6 x 1 0-inch shallow
till golden. Add remaining ingredients . Sim­
mer 1 5 minutes . Pour over frankfurters .
Heat over coals, basting frequently.
Cheese Pups
Fix early; keep in your freezer all set to go-
Split franks and insert a strip of cheese in
each. Wrap each one with a slice of bacon .
Anchor with toothpicks .
For each serving p u t two " pups" together
and wrap in aluminum foil. (Be sure to push
toothpicks all the way i n or they might poke
holes in the wrapping . ) Cook now or freeze
and have ready to use later.
To serve : Open a package for each person
but leave the frankfurters i n it. Have franks
cheese side down. Broil over coals in these
individual foil " p a ns" about 7 minutes,
turning once.
Hot Stuff
Try this on your "hot" dogs. They'll live up
to their name!-
To make really hot mustard (the kind you
get at your favorite restaurant) : Stir b oiling
water into hot dry m ustard , about 3 table­
spoons water t o 1 tablespoon mustard .
Cool to room temperature, then add salt
to taste, and a l ittle salad oil to keep mustard
from drying out. Let stand 2 0 minutes before
serving. Eat at your own risk. I t's hot !
• • •
For more barbecue s auces, see p ages 8 2 to 8 7
68
Broncos *
Plump franks hiding in crusty corn-meal
blankets-
1 cup sifted enriched flour
2 tablespoons sugar
1 Yz teaspoons baking powder
1 teaspoon salt
% cup yellow corn meal
2 tablespoons shortening
1 slightly beaten egg
% cup milk
1 pound (8 to 1 0 ) frankfurters
Sift together fl our, sugar, baking powder,
and salt. Stir in corn meal . Cut in shortening
till mixture resembles fine crumbs. Com bine
egg and milk ; add to corn-meal mixture,
stirring till well blended .
I nsert wooden skewer into end of each
frankfurter. Spread frankfu rters evenly with
batter. Fry in deep, hot fat ( 3 7 5 °) until
brown, 4 to 5 minutes .
Serve with catsup a n d mustard . Makes 4
to 5 servings .
Ga ther round, everyone, for a Bowwow Bean Bake
Bowwow Bean Bake *
Some of the "franks" are cut in discs and
cook in the beans; the rest bake atop-
1 cup sliced onion
2 tablespoons fat
8 frankfurters
2 No. 2 cans (5 cups) pork and beans
2 tablespoons molasses
1 tablespoon prepared mustard
� teaspoon salt
2 medium tomatoes, peeled and sliced ,
or 1 cup drained , canned tomatoes
Cook onion in hot fat till tender but not
brown. Slice 2 of the frankfurters in rounds ;
then combine with the beans, molasses, mus­
tard, and sal t .
I n a greased 2 -quart casserole, alternate
layers of the bean and fra nkfurter mi xture
with tomato and onion .
Arrange the remaining frankfurters i n
spoke fashion o n t o p . Bake i n a moderate
oven ( 3 50°) 3 0 minutes, or till thoroughly
heated . Makes 6 servings.
Dip spoon deep down for slices of hot
dog, tomato, and onion between layers
of beans. (Recipe' s speedy - calls for
canned beans . ) Top with frankfurter;
have brown bread or hot corn sticks
*Fix indoors
carry out
·::;:,:····
 69

To keep foods hot outdoors . . .

Ea sy - to- use food war �ners Use these electric helpers

Keep foods hot with

candles, alcohol, or
canned heat . E ncl osed
warmer at left is glass,
protects flame from
breeze, has single can­
dle ; the double unit be­
low uses canned heat.
W armers also availa­
ble with more than two u nits in a tray stand .

Electric hot tray (a bove) is handy for carry­

ing foods out-keeps coffee, foi l-wrapped
buns, sandwiches, casseroles piping hot for
porch buffet without drying out. Small elec-
tric trivets hold cof­
fee, casseroles, pie­
are good for warming
single dishes. Electric
fryer-cooker (at left)
lT"rap your foods i n foil
doubles as warmer,
vVrap buns, broiled hot dogs, or what-have­ baking dish, chafing
you in foil ; keep hot or heat on edge of grill . dish, French fryer.
Breads, buns don't dry out-stay fresh and Use to warm buns, as
moist with no danger of burning. Keep a casserole, for stews,
baked pota toes, meals cooked in foil (pages baked beans ; to fix del icious French-fried
72 to 75) warm and moist in aluminum wrap onions ; scra mble eggs for the crowd to per­
till time to eat. fection. Plug in electric skillet, roaster, fryer­
cooker on your porch (or in an outdoor
Carry your chafing dish ou tdoors outlet-better get one) . S erve foods right
from skillet or cooker-fryer.
Keeps your foods hot
to the last bite-gives Heat rock sal t
service with glamor.
Good for j ust warm­ Keep foods warm with
ing foods, as appetiz­ rock salt the same way
ers, spoon burger mix, you use crushed ice to
baked beans-or for chill . Heat sal t in pan
cooking. For actual on grill or i n the oven ;
cooking, most people then put appetizers, hot
vote for heat you can potato salad, barbecue sauce i n a small bowl
adj ust-as the electric unit with heat con­ nestled in larger pan or bowl filled with the
trol, alcohol burner, or canned heat. Chafing heated salt. Keep foods warm 1 to 2 hours.
dishes come in all styles and sizes, from in­
dividual size to j um bos to serve 2 0 or more. Push coals to s ide of the grill . . .

War �ning shel ves, o vens
Make use of the warming shelf or oven
space a bove your rotisserie or barbecue.
Some charcoal-broiler hoods double as
warming shelves . Warm coffee, d oughnuts.
Then set coffee pot, casserole , or pie on grill
edge. Use a dou ble boiler here, too. The hot
water below keeps foods piping but not too
hot. Warm buns, heat appetizers, melt but­
ter for corn this way. Your heavy bean pot
holds heat wel l .
70

Come-and- g et-it stew- barbecue st y le !

Chuck-wagon Stew Kettle-of-beans Stew

2 pounds beef chuck , cut in H-2 -inch
cubes
2 tablespoons fat
4 cups boiling water
1 teaspoon W orcestershire sauce
1 clove garlic
1 medium onion, sliced
1 tablespoon salt
Y2 teaspoon pepper
1 teaspoon sugar
Yz cup cut celery
6 carrots, quartered
Y2 pound small white onions
3 medium potatoes, quartered
Thoroughly brown meat on all sides in hot
fat ; add water, Worcestershire sauce, garlic,
onion, and seasonings . Simmer 2 hours ; stir
occasionally to keep from sticking.
Add vegetables ; continue cooking till
done. Remove meat and vegeta bles ; thicken
liquid for gravy. M akes 6 to 8 servings .
Here's an easy, hearty stew. A ll you need
are beans, ham bone, an onion -
1 Y2 cups dried navy beans
1 medium onion, sliced
1 ham bone or pieces of leftover ham
Salt
Pepper
Thoroughly wash the navy beans. Cover
with cold water and let soak several hours or
overnight. Drain. Add onion, ham bone,
and water to cover. Heat to boiling ; reduce
heat.
Cover and simmer u ntil beans are tender,
about 1 Y2 hours to 2 hours. Remove bone ;
season to taste . l\ i akes 4 servings.

He lp yourself
Looks good . Smells good.
Is good-when it's a stew
like this one. Prepare it
over coals in a Dutch oven
or atop a grill in a kettle.
Pottery servers enhance
this simple fare
 71

Spring Lamb Stew Extra-special Oxtail Stew

1 Y2 pounds lamb, veal, or beef, cut in Y2 cup enriched flour
1 72 -inch cubes 1 teaspoon salt
Enriched flour 1 2-pound oxtail, disjointed
2 tablespoons bacon fat X cup fat
2 tablespoons chopped onion 1 cup tomato j uice
1 teaspoon salt 1 cup water
Pepper 1 teaspoon salt
1 bay leaf 4 whole allspice
Celery seed 1 bay leaf
Pinch of marjoram or thyme 1 clove garlic, minced
2 to 4 tablespoons catsup, if desired 1 cup chopped onion
Potatoes* 2 tablespoons lemon j uice, fresh, frozen,
Carrots* or canned
Small onions * 1 8-ounce package wide noodles

( *The number of each depends on the size Combine flour and sal t ; roll oxtail pieces in
of the vegetables . Allow at least 1 p otato per seasoned fl ou r . Brown in hot fat . Add tomato
person and 2 carrots and onions per person . ) j uice, water, salt, allspice, bay leaf, garlic,
Coat meat with flour. Brown i n h o t fat . and onion . Simmer 3 hours or till tender.
Add onion ; cook until golden brown . Add Add lemon j uice . Cook noodles in boiling,
seasonings . Cover mixture with water ; set salted water. Remove allspice and bay leaf
lid tightly on pan . Simmer over low heat till from stew. S erve stew over hot noodles .
meat is tender, 1 7'2 to 2 hours . M akes 6 to 8 servings .
Peel potatoes, carrots, and onions . Leave
whole if not too large, or cut in good-sized
pieces . Add vegetables to stew 3 5 to 4 5 min­
utes before meat is tender.
Add more water if necessary. S eason to
taste . Cook till vegetables are tender . Re­
move meat and vegetables . Thicken stock
for gravy. Makes 4 to 6 servings .

Indian Corn Stew

2 tablespoons butter or margarine
1 medium onion, finely chopped
73 cup chopped green pepper
1 pound coarsely ground beef
2 to 3 cups fresh corn
1 can condensed tomato soup
2 teaspoons sugar
1 Y2 teaspoons salt
1 tablespoon Worcestershire sauce

Melt butter in heavy skillet. Add onion and

green pepper. Cook u ntil soft . Add meat and
brown well, stirring frequently. Add corn,
tomato soup, sugar, salt, and W orcestershire
sauce. Simmer 1 hour . M akes 4 to 6 servings .

Cook slowly in a cas t - iron ke t tle

It's chuck-wagon style cooked in an old-time,
cast-iron Dutch oven. Chuck-wagon Stew and
Kettle-of-beans Stew (recipes opposite) are
good this way. Heap coals around sides, on
top. For Pork Chops 'n Beans, see page 102
 73

Cook your meal in a £0 i} packa ge

H ere's a real adventure i n eating. Each
person' s meal is individually packaged,
cooked , and served i n foil . The blend of
flavors is absolutely delicious !
Bake these supper "kits" in the oven or
over the coals on an outdoor grill. All the
meals suggested here are designed to be easy
on the cook . You even skip browning the
meat-j ust arrange foods i n their wrappings
(hours ahead, if you like) and stow in refrig­
erator till time to cook. To serve, place each
package on a plate (paper ones for n o clean­
up) and let each hungry diner open his own.
Or you can open all and tuck a sprig of
parsley in each for fresh color.
An added plus : If guests are late, dinner
will keep warm i n foil, not dry out.
To go with these easy meals, serve a simple
salad or fresh relishes and p ickles as in the
picture. Pass a basket of hard rolls (heated
i n foil) . For dessert, how about foil-baked
apples or fresh fruit? Mm-mmm !
The tempting foil-cooked meals shown op­
posite are : Chicken-in-the-garden at top
( recipe, page 7 5 ) ; Dixie Dinner, above right
(page 73) ; Chuck-wagon Special , b elow
chicks, Po'k-chop T reat, bottom (page 74) .
They're stea ming hot -and SO good!
Don't those Baked Shoestring Potatoes (recipe,
page 74) look good? Shown at right center, they
go with pork chops and acorn squash. Baked in
cheese sauce, they taste special as part of any meal
Dixie Dinner
Ham slice baked with orange marmalade and
clove-studded p ineapple ring atop . Come serv­
ing time, tuck in a pickled crabapple or two
and water cress for color-
Glazed Ham Slice
Spiced Pineapple Ring
Sweet Potato
You'll need: aluminum foil ; 1 -inch cooked
ham slice (ready-to-eat type) ; canned sliced
pineapple ; large sweet pot a toes ; orange
marmalade (or brown sugar and prepared
m ustard) ; butter or m a rgarine, and whole
cloves .
For each person : Cut off 32-inch length of
aluminum foil and fold i n half. Place serv­
ing-size piece of ham j ust off center on foil ;
top with about 2 tablespoons orange mar­
malade or spread each serving of ham with a
mixture of 2 tablespoons b rown sugar and 1
teaspoon p repared mustard .
Stick a clove or two into d rained pine­
apple slice and place on meat ; dot with but­
ter. Arrange 2 pieces pared and quartered
sweet potato at side of ham .
Fold foil according to d i rections below.
Cook over glowing coals, or place on shallow
pan and bake i n moderate oven ( 3 7 5°) 1
hour, or till potato is done.
For serving, tuck in a pickled crabapple o r
two a n d water cress .

Here's how to foil - wrap a meal and to open your surprise package !

!fusing the regular 12-inch-
wide household foil, cut off
twice length required to
wrap food; fold double. Or
use single thickness of 18-
inch-wide heavy-duty foil
Place food on top of foil
just a bit off center. Then
bring the foil up over food,
as above, so edges meet on
3 open sides. Now you're
ready to make a tight seal
Take hold of one of the
open sides (have the edges
even) and fold toward food,
2 or more times, in .!-i inch
folds; press hard. Repeat
on all sidesfor snug package
Dinner's ready! Time to Here's another easy way to
open your meal in a pack- get to a foil-wrapped din­
age. Foil cools in a hurry- ner. Leave folded edges in­
just tear off the folded tact; cut a big crisscross in
"zippers" by hand. Or snip top of package. Fold the
'em off with kitchen scissors foil back and you're all set
74
Easy fixing, good eating­
and each person gets his
own meal-in-a-package
Po ' k - chop Treat
Help yourself to pork chops a n d acorn squash
(each serving cooks by itself in its foil wrap ) .
Now for a great big spoonful of Shoestring
Potatoes. Top off your meal with a foil-baked
Cinnamon Apple!-
Braised Pork C hops
in Acorn-Squash Halves
Baked Shoestring Potatoes
· Cinnamon Apples
rou'll need: aluminum foil ; l -inch pork
chops ; acorn squashes ; butter or margarine ;
brown sugar ; salt and pepper.
For each person: Cut off 5 0-inch length of
aluminum foil and fold in half.
Place Yz acorn squash, cut side up, j ust off
center on foil ; dot with 1 tablespoon butter
and sprinkle with 1 tablespoon brown sugar.
Place 1 p ork chop on squash ; sprinkle
with >4 teaspoon salt and d ash pepper.
Fold foil according to directions on page
7 3 . Cook over glowing coals, or place on
shallow pan and bake in very hot oven
( 450°) 1 Yz hours, or till chop is tender and
well done. In picture (see page 72) pork
chops in the b asket nestle in green celery
leaves for serving.
Baked Shoestring Potatoes
Baked to mellow perfection in a creamy cheese
sauce; there's plenty for four-
Aluminum foil
• • •
4 medium baking potatoes, pared
3 tablespoons butter or margarine
1 72 teaspoons salt
D ash pepper
72 cup grated sharp process
American cheese
2 tablespoons chopped parsley
72 cup light or heavy cream
Cu t a 48-inch length of aluminum foil and
fold i n half. Cut the potatoes in thin length­
wise strips as for French fries and place just
off center on the foil.
Dot with butter ; sprinkle with salt, pep­
per, cheese, and p arsley . Pull edges of foil
upward, then pour cream over the p otatoes .
Fold foil according to directions on page
7 3 . C ook over glowing c oals, or place on
shallow p a n and b ake i n very hot oven
( 4 5 0°) about 1 hour, or till done.
Fold back edges of foil and sprinkle pota­
toes with extra chopped p arsley, if d esired .
Makes 4 servings .
Cinnamon Apples
rou ' ll need: aluminum foil ; l arge tart bak­
ing apples ; red cinnamon candies ; seedless
raisins ; butter or m argarine.
For each person: Cut off 24-inch length of
aluminum foil and fold in half.
Place cored apple in center of foil ; fill hole
with 1 tablespoon each of cinnamon candies
and raisins . Dot with butter.
Bring foil u p loosely over apple and twist
ends t ogether to seal .
Cook over glowing coals, or place on shal­
low p a n and bake in very hot oven ( 450°) 30
minutes, or till done. Serve warm with
cream, if d esired .
Chuck-wagon Special
Peek into your surprise package. Then p itch
into that he-man fare. Wonderful, rich beef
flavor; vegetables done just right-
Sirloin Tips
Browned Potatoes
Baked C arrots, Onions, Celery
rou ' ll need: aluminum foil ; beef sirloin tip
cut i n l -inch cubes ; large baking potatoes,
small onions, medium carrots, celery ; flour
or quick-cooking tapioc a ; chili sauce ; mono­
sodium glutamate, salt, and pepper .
For each person: C u t off 3 6-inch length of
aluminum foil and fold in half. Combine 2
tablespoons chili sauce and 2 teaspoons en­
riched flour (or 1 teaspoon quick-cooking
tapioca) ; spread j ust off center on foi l .
O n sauce, arrange 3 peeled onions, 2
p ieces pared and quartered potato, 1 pared
and quartered carrot, and 1 medium stalk
celery cut in several pieces.
Top with about 73' pound meat cu bes ;
sprinkle with Yz teaspoon monosodi u m glu­
tamate, % teaspoon salt, and dash pepper.
Fold foil according to directions on p age
7 3 . Cook over glowing coals, or place on
shallow pan and bake i n very hot oven
( 450°) 1 hour, or till all is tender.
 75

It's so delicious ! - Chicken-in-the-garden. +

Blend flavors of chicken, rice, mushrooms,
tomatoes, green peppers, onions, potatoes
by cooking together in foil package. Add
Worcestershire sauce, salt, pepper, butter

Fisherman's Luck
Luck indeed! The savory sauce does big things
for halibut-

Aluminum foil
• • •

?11 cup chopped green pepper

72 cup chopped onion
2 tablespoons butter or margarine
� cup catsup
� teaspoon garlic salt
2 small bay leaves
• • •

H i pounds l -inch frozen halibut

steaks, cut in 4 servin g pieces
Salt and pepper

For each serving, cu t a 28 -inch length of

aluminum foil and fold it in half. Cook the
green pepper and onion in butter till they
are tender but not brown . Add catsup , gar­
lic salt, and the bay leaves . Simmer 1 0 to 1 5
minutes .
For each person, place 1 serving halibut
in foil, j ust off center ; sprinkle with salt and
pepper. Pour Y£ of the sauce over each serv­
ing. Fold each of the 4 packages according
to directions on page 7 3 .
Cook over glowing coals, o r pl ace on shal­
low pan and bake in extremely hot oven
( 500°) 1 5 to 20 minutes, or till done. M akes
4 servings .
Ribs 'n Kraut
You'll need: aluminum foil ; loin- b ack ribs
cut in 3-rib sections ; sauerkra u t ; tart apples ;
salt and pepper.
For each person: Cut off a 36-inch length of
aluminum foil and fold it i n half. Just off
center o n the foil, place 2 apple rings (Y2
inch thick) ; top with Y2 cup sauerkra ut,
then with 2 sections (enough for a serving)
of the ribs.
Sprinkle with Y2 teaspoon salt and d ash
pepper. Fold foil according to directions on
page 7 3 . Cook over glowing coals, or place
on shallow pan and bake in very hot oven
( 4 50°) about 1 hour, or till meat is well done.
Chicken-in-th e-garden
A drumstick , and white meat, too ! A ll beau­
tifully browned and tender. R ice is hiding
underneath-
Baked C hicken
Rice with Vegetables
You'll need: aluminum foil ; ready-to-cook
frying chicken ; medium potatoes, medium
tomatoes, medium onions, fresh mushrooms,
green peppers ; packaged precooked rice ; Wor­
cestershire sauce ; salt, pepper, and pap­
rika ; butter or margarine .
For each person: Cut off 40-inch length of
aluminum foil and fold in h alf.
Just off center on foil, place : 2 or 3 pieces
c hicken, 1 pared potato, 1 tomato, 1 peeled
onion, 2 mushroom caps, and 2 green-pep­
per rings .
Sprinkle with 2 tablespoons rice, 1 tea­
spoon Worcestershire sauce, % teaspoon
salt, dash pepper, paprik a . Dot with butter.
Fold foil accord ing to directions on page
7 3 . Cook over glowing coals, or place on
shallow pan and bake i n very hot oven
( 450°) about 1 � hours, or till all is tender,
turning package every 2 0 to 30 minutes .
76

so- g ood bar gain b arb ecues

A dozen barbecues-tops for downright deli- ,
cious flavor ; every one a meat-cou nter bargain !
You build fl avor " character" with marinades
and sauces, with woodsy smoke from hickory.
Some meats need long slow cooking, others ten­
dering, so plan ahead .
Try the penny-wise cuts we suggest, then ex­
periment with others : lamb shoulder roll, lamb
barbecue ribs (cook like lamb riblets ) , pork
spareribs, broiler-fryer halves .
To use tenderizer, sprinkle meat ( round, chuck,
rump, shoulder, short ribs, stew meat) evenly on
all sides with it, using Y2 teaspoon per pound .
Do not use salt. With long-tined fork, pierce all
sides deeply a t 1 -inch intervals. Let stand at
room temperature 1 hour, or cover, refrigerate
overnight. Barbecue as for tender cuts . (Tender­
izing cuts cooking time about one-fourth . )
Tepee Burgers
2 pounds ground beef
4 large onion slices
Cheese Mustard
4 small tomato slices
4 large stuffed olives
Pa t out 1 2 burgers (four 4-inch ; fcmr 3-inch ;
four 2-inch) all a little over Y2 inch thick .
Place on greased grill or spread both sides
of patties with soft butter or margarine. Salt
and pepper top side . Broil over hot coals
about 5 minutes ; turn and broil 3 minutes
more or till done to your liking. Seaso n .
N o w stack Tepees-giant burger, onion
slice, smear of C heese Mustard ; middle-size
patty, tomato slice ; midget burger. Top with
olive and peg with wooden skewer. Makes 4.
Cheese Mustard: Mix equal amounts pre­
pared mustard and triple -use cheese spread .

Puppet Franks
You slip wieners on cord, like stringing
beads, then loop the strings over rod of a
hanger for easy handling.
Buy the short chu bby-type wieners. For
each string, cut off enough cord to hold 6 , 8,
or 10 wieners when strung lengthwise . Knot
end of cord . Using skewer with eye for a
needle, string on wieners, knotting cord each
time you slip one on (otherwise they'll all
tumble off when cord is cut) . Tie final kno t .
Slash wieners on b o t h sides . Loop strings
of wieners, at halfway mark, twice over rod
of hanger to secure . Lay wieners on grill­
let hanger dangle over side . Broil over hot
coals, turning all at once by hanger.
When grilled just right, pick u p hanger
and dunk wieners into Catsupdip . Carry
franks to eac h guest ; offer scissors so each
one can snip the leash to suit his appetite.
Pass extra Catsupdip .

+
Stack mile - high Tepee Burgers
Ahead of time, pat out three sizes of meat patties.
Grill to order, then stack this way - giant burg­
er , onion, dollop of Cheese Mustard ; middle-size
patty, tomato slice ; midget burger. Peg all with
wooden skewer, stuffed olive atop .
 77

Catsupdip
� cup salad oil
2 cups finely chopped onion
1 14-ounce bottle (1 � cups) catsup
Y2 cup water
� cup brown sugar
1 to 2 tablespoons vinegar
2 tablespoons Worcestershire sauce
Y2 to 1 teaspoon dry mustard
1 teaspoon salt
1 to 2 teaspoons liquid smoke

Combine all ingredients . Simmer u ncovered

1 5 minutes. Makes 3 cups or enough sauce
for dunking about 2 d ozen wieners .

Saucy Lamb Riblets

3 to 4 pounds lamb riblets, cut in
serving pieces
% cup catsup
% cup water
Y2 cup chopped onion
2 tablespoons brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 Y2 teaspoons monosodium glutamate
% teaspoon salt
Dash Tabasco sauce

Brown riblets * on grill over hot coals with

hickory added, turning often ( takes a bout 1 5
to 20 minutes) . Season with salt and pepper.
Meanwhile, combine remaining i ngredi­
ents. Transfer meat to skillet a nd pour the
sauce over . Cover tightly ; simmer (don ' t
boil) 1 hour o r till tender. Remove excess fat .
Pass bowl o f sauce with riblets. Offer
lemon wedges. Makes 4 or 5 servings.
*Before browning meat, place a foil Puppet Franks - ex tra easy
" boat" ( page 44) over coals to catch drip­ String up enough wieners for the crowd
pings. Remove after browning. and corral on a hanger. Grill to a T,
then sauce all with one flip of the wrist.
Hickory Lamb Kabobs
2 pounds boneless lamb shoulder,
ternate the lamb cu bes and green pepper
cut in 1 72 -inch cubes
(cut in eighths to make squares) on skewers,
3 medium green peppers
leaving a little " el bowroom" so meat will
1 can condensed onion soup
cook evenl y .
Y2 cup chili sauce
Combine remaining i ngredients for sauce ;
2 tablespoons salad oil
heat. Broil meat slowly over hot coals with
1 tablespoon vinegar
hickory 20 to 3 0 minutes or till done, brush­
1 teaspoon salt
ing occasionally with sauce . ( I f you don' t
Dash Tabasco sauce
use rotating skewers, turn them often o n
Run skewers through piece of lam b fat . Al- gril l . ) Serve w i t h t h e sa uce. Serves 4 .
78
Bologna and Beans
Carefully remove casing, except at ends,
from a 1 -pound 1 Y2-inch-thick ring Bologna .
Retie ends to make tight circle . Make 6 to
8 bias cuts not quite through ring. Place
Bologna on a double 1 8-inch square of foil .
Empty one 1 -pound can pork and beans
into rin g . Bring u p corners of foil ; twist top
as on paper bag. Grill over slow coals about
30 minutes . Open foil ; insert slices of cheese
(from a cheese roll) in slashes. Heat j ust till
cheese starts to melt. Serves 3 or 4.
Tender , j uicy , still slightly pink - our +
Rotisserie Round costs less than
steak , tastes every bit as good !
Use tenderizer on this cut; let stand
1 hour. Mount on spit ; fasten with
holding forks ; tie to spit. Insert ther­
mometer - meat's ready to roll !
Minute S teaks Buckaroo
Flatten minute steaks. Spread one side of
each lightly with prepared mustard . At nar.:
row end of each, place a strip of dill or can­
died dill pickle or one or two green onions .
Roll up, startin g at end with pickle. Fasten
with small metal skewers or toothpicks ;
brush outside with melted margarine.
Broil o n grill over hot coals 10 to 1 5 min­
utes, turning once. When done to your lik­
ing, sprinkle with salt and pepper. Allow
one steak per serving.
 79

Rotisserie Round Texas Stuffed Peppers

1 2 � - or 3-inch eye-of-round steak, 3 or 4 medium-size sweet peppers
about 3 pounds 1 pound ground beef
Nonseasoned meat tenderizer 1 egg, well-beaten
1 cup catsup 1 8-ounce can seasoned tomato sauce
� cup Worcestershire sauce � cup chopped onion
1 cup water � cup chopped celery
1 teaspoon chili powder 1 teaspoon salt
1 teaspoon salt � teaspoon black pepper
1 clove garlic, minced � teaspoon oregano

Sprinkle all sides of steak evenly with ten­
derizer, using 72 teaspoon per pound . Do not
use additional salt. With long-tined fork, pierce
all sides deeply at l -inch intervals. Let stand
at room temperature 1 hour.
Meanwhile combine remaining ingredi­
ents for sauce and simmer slowly 30 minutes.
Center steak on spit as shown and tie
securely with cord . Roast in electric barbe­
cue rotisserie or slowly over c harcoal on
motorized spit about 1 72 hours or to desired
doneness, basting freque n tly with the sauce .
Meat thermometer will read 1 40° for rare,
1 60° for medium, or 1 70° for well done . To
serve, slice steak on bias, across grain ; p ass
the sauce . Makes 8 servings.
Parboil peppers for 2 minutes and drai n .
M i x remaining ingredients for filling. S tuff
peppers and cook slowly o n grill with barbe­
cue hood down (throw some damp hickory
on the fire) , about 1 to 1 72 hours.
O ther barbecue bargains
• Lamb arm and blade-bone chops. Rub
with pressed garlic or French dressing ; grill .
• Beef short ribs . Trim fat ; use tenderizer.
Broil over hot coals with hickory 2 5 to 30
minu�es ; turn often . Serve rare .
• Boneless pork Boston butt. Roast o n spit.

Million-dollar flavor from a budget cut of meat

Silver-plated Pot Roast - that's Silver-plated Pot Roast . It's a spe­
cialty just as much as a bigwig cut of meat.
4 pounds blade-bone pot roast,
Seasoning-plus comes from zesty sauce .
1 � inches thick
3 tablespoons enriched flour
1 tablespoon brown sugar
1 teaspoon salt
Dash pepper
� teaspoon dry mustard
%: cup catsup
1 � tablespoons Worcestershire sauce
1 tablespoon vinegar

1 or 2 stalks celery, sliced on bias

1 or 2 carrots, sliced
1 medium onion, sliced

Brown roast slowly on grill over hot coals

with hickory added, about 20 to 30 minutes.
Season well with salt and pepper.
Combine next 8 ingredients for sauce.
Tear off 5-foot length foil, fold double.
Spoon half of sauce in center of foi l . Place
meat atop and cover with vegetables and
remaining sauce . Fold foil over and seal se­
curely ; bake over slow coals ( have a double
thickness of extra foil on grill) 1 72 to 2 hours
or till tender. Makes 6 servings .
80
It's easy to cook outdoors
New E n gl a n d C l a m b a k e
Traditional shore dinner for a n enthusiastic
crowd-Yankee style-
The fire: Dig a shallow pit-about a foot
deep, long and wide enough to hold food for
the size of your crowd . Line pit with stones ,
about the size o f head lettuce, a n d build a
bumper blazing fire in the pit, alternating
firewood with more stones . The stones heat
and settle as fire burns down . Keep fire
burning for 2 to 3 hours-the heat in the
stones must cook your clam di nner, so get
'em HOT. While the fire burns, get your
food ready :
Clams: Scrub well (use sea water, if you' re
near the ocean) , making sure all sand is re­
moved from shells. Allow 2 quarts clams for
each hungry guest ( a bushel serves 1 5 ) .
Lobsters: Allow one pegged live lobster for
each person.
. Royal Chinook Salmon
Corn: Strip back husks ; remove the silk
and replace husks .
Potatoes and onions: Use medium sweets or
white potatoes, well-scru bbed . You bake
'em in their j ackets . Onions are baked same
way-in their skins . T hey' ll really add to
that tantalizing aroma !
A dd, if you like: fish, wrapped in paper,
foil ' or leaves to hold its shape and fl avor ;
sausage or franks (wrapped in foil or paper
to keep fat from running on other foods) .
When the fire's ready, rake off embers,
then cover stones with 6 to 8 inches of sea­
weed (rockweed' s dandy) . Pile on food as
shown below : clams first, then another l ayer
TARPAULIN
of seaweed , lobsters, more seaweed , corn,
potatoes, onions, and a final layer of sea­
weed . C over with a tarpaul in, wet burl ap, or
wet canvas ; fasten edges d own with stones ,
a n d p i l e sand on t o p to hold in t h e steam .
Let steam for 1 to 1 Y2 hours . D oneness
test : Open the shell of the nearest lobster . If
he's ready, so is the whole bake.
Now open up the clambake with a little
Yankee fanfare-pink lobsters, corn in husks,
fl avorful onions. Serve clams and lo bsters
with mel ted butter (in a clam shell for real
atmosphere) . O ffer crisp relishes, cranberry
sauce, always watermelon . . . or . . .
Shore dinner for Inlanders: Some New Eng­
land firms now ship live lobsters and clams
to virtually all points-packed in rockweed
and all set to go, complete with package di­
rections . For some, all you d o is use shipping
container as a kettle.
Popular in the Pacific Northwest, salmon is
poached, as we do it here, baked or broiled-
The Chinook salmon or " king" of the
species weighs from 10 to 50 pounds. Fish
con noisseurs will want to serve sal mo n with
the head and tail i ntact. Allow about Yz
pound for each serving.
Leaving the skin on for cooking, carefully
clean the salmon . Wrap and tie firmly in a
l arge p iece of cheesecloth to hold the sal­
mon's figure. Cover and simmer, allowing
about 10 minutes per pound , in water to
b arely cover fish, seasoned as follows :
To each quart of water, add 1 bay leaf, Yz
teaspoon p ickling spices, 1 medium onion,
sliced, 1 tablespoon vinegar, Yz teaspoon
whole peppers, and 2 teaspoons salt.
Place cooked salmon on serving platter or
plank. Cut and carefully remove the cheese­
cloth wrapping. With equal care, peel off
the skin without disturbing the beautiful
herringbone texture of its bright pink fl es h .
Garnish w i t h parsley-dipped lemon slices ;
serve with Tartare Sauce (see page 8 7 ) .
Complete your meal with potato salad or
a tossed salad , toasted buttered rolls, and
fruit or a warm apple pie for dessert.

for a crowd-here�s how
Fi sh Fry
The classic outdoor picnic of the South-
Fry fish in a heavy skillet over coals (see
recipe on page 5 7 ) . Serve with crispy little
Hush Puppies (recipe below)-so n amed be­
cause they were originally tossed to hush the
hungry, howling hound-dogs around a fish­
fry campfire. Add p otato salad, tomato
wedges, thumpin' ripe watermelon, lots of
hot coffee.
• • • gloves are fine protection for your hands .
HUSH PUPPIES Don't forget at a fish fry.
Down South, you 'd choose white corn meal-
3 cups white or yellow corn meal
1 teaspoon salt
31! teaspoon soda
31! cup chopped onion
1 31! cups buttermilk
% cup water
Combine dry ingredients and onion . Add
buttermilk and water ; stir j ust till corn-meal
mixture is moistened . Drop rounded tea­
spoonfuls into deep, hot fat ( 3 7 5°) (or into
skillet used to fry fish) .
Fry till golden brown, turning once, about
2 minutes . Drain on paper towels ; serve at
once. Makes 70 to 80.
Chicken for 100
Choose 2 Y2- to 3-pound fryers (ready-to­
cook weight) . Split in half. Allow one chick­
en half to each person .
Build a pit about 2 feet high, using cinder
blocks (3 rows) . For 1 00 c hicken halves,
make pit about 3 Y2 feet wide (inside meas­
ure) by 1 5 feet. After starting fire, cover pit
with 3-foot-wide, Y2-inch mesh wire fencing
or metal lath. (Birds' wings will catch if
mesh is too large . ) Support wire with %- to
l -inch pipes (about 4 feet long) laid across
pit every 3 feet under the wi re.
Secure the wire by looping it around a
p ipe placed horizontally at each end of the
pit. Brace these end p ipes at each cor n er
with upright pieces driven into the ground .
81
Brush birds with oil, season with salt,
pepper, and monosodium glutamate, or:
Brush with this simple basting sauce : For
1 00 chicken halves, combine 2 quarts water,
4 quarts vinegar, 4 pounds butter or marga­
rine, and Y2 p ound sal t . Heat ; stir frequently
when using .
Grill as directed for Grill- broiled C hicken
(page 5 2 ) . For fast and easy basting, veteran
New E nglanders spray sauce on the birds
with a spray gun. Long-handled forks or
tongs for turning chickens and asbestos
Broil birds about 4 5 minutes to 1 hour.
Doneness test : Twist leg j oint. Bird is ready
if j oint comes apart easily .
Serve potato c hips, coleslaw, hard rolls,
butter, hot coffee, and cran berry sauce or
this delicious Cranberry- Orange Relish :
Gri nd together in your food chopper 2
oranges and 1 pound fresh cranberries . Stir
i n 2 cups sugar, mixing well . (Or grind 2
oranges with two 1 -pound cans j ellied or
whole-cranberry sauce and omit the sugar. )
Refrigerate several hours t o allow t h e flavors
to blend . Makes 4 cups.
Easy Ways to Cook For a Crowd
• Wiener Roast
Just roast on sticks or put 'em in wire broiler
baskets (you can fix 2 or 3 pounds at a time
this way, turn j ust once) . Your crowd-ca­
p acity's unlimited here . Put out pickles,
mustard , catsup-or try one of our toppers,
p ages 64 and 6 5 .
• Skilletburgers (recipe p age 6 2 )
Double o r triple t h e recipe (depending on
the size of your group)-simmer all in a skil­
let. Let guests spoon mixture into big buns.
• Have a Chuck-wagon Stew Party
F ill up Grand ma's Dutch oven with savory
Chuck-wagon S tew (recipe p age 7 0 ) , or try
another of the delicious stews on pages 70
and 7 1 . H ave relishes, hot rolls, fruit or little
c herry, apple, or berry pies .
• Barbecued Turkey o r Ham
Roast a big turkey and whole ham on your
barbecue (see p ages 46 to 4 9 ) -serve 50 with
ease this way. O ffer easy relishes and potato
chips, or potato or tossed salad .
Barbecue time at Dennis Day's
Singer-comedian Dennis D a y grills thick ,
juicy steaks for a family barbecue. Whether
it's hamburger, chicken, fish, or steak , he
likes to glorify it with his own Hawaiian­
special barbecue sauce - which he makes
"by the jug. " Try marinating meat in the
sauce for an hour before cooking, or just
brush it on as the meat sizzles on the grill
Den nis Day ' s Steak Sauce
2 cloves garlic, crushed
72 cup soy sauce
X cup brown sugar
2 tablespoons olive oil
X teaspoon cracked pepper
2 small pieces gingerroot or grated fresh ginger
Combine all ingredients in j a r or bottle. Cover ;
shake well before using. M arinate steak 1 hour in
mixture ; baste freq uently with sauce while broiling.

Barbecue sauces
Choosing t h e su u ce : F o r steaks o r beef ka­
bobs, select a barbecue sauce that's fairly
rich in oil , has plenty of good seasonings . For
pork chops or ribs, go easy on fat, use lots of
chili sauce or catsup . The sauce for lamb
chops needs oil, garlic. Veal and thin steaks
that are slow in browning call for one that's
rich in soy sauce to give a brown glaze. Fish
and chicken need a delicately seasoned sauce
-mostly oil and herbs.
M arinades
Mu rinudes a n d bas t i n g su tt ee s :
are sauces used to give fl avor and tenderize
meats . In some recipes, you let the meat
stand in the marinade about an hour before
cooking, in others, as sauerbraten, up to a
day or two. This gives the acid-lemon j uice,
vinegar, tomato, or sour cream-a chance to
penetrate the mea t .
A basting sauce is brushed on while the
meat is cooking, to prevent dryness and give
distinctive fl avor to the outside of the roast
or steaks .
Marinades are l ikely to be thinner and
more highl y seasoned than basting sauces
Sa uces for s teaks a nd ha mburg ers
Tomato Barbecue S auce
Keep this simple, tasty sauce in m ind for
hamburgers, franks, and steaks-
2 8-ounce cans (2 cups ) seasoned
tomato sauce
Yz cup chopped onion
% teaspoon salt
Dash pepper
2 teaspoons sugar
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
Combine all ingredients . Cover ; simmer
slowly till onion is tend er, about 30 minutes .
Makes about 2 cups .
Make ahead ; keep in covered j ar in re­
frigerator, all set to go .
83
and marinades
which have a high proportion of oil, but the
same sauce may serve as both a marinade
and a basting sauce.
Use tomato-y sauces for meats such as
burgers or steaks which require short cook­
ing times . The long cooking periods and
high temperatures of rotisserie roasting call
for oil and seasonings .
Neu t t r i c k : Use a narrow paintbrush to
" p aint" butter or margarine on meats or
vegetables before grilling. For easy-on, give
barbecue sauce its own special paint brush­
saves time in swishing it on, basting.
Exp e r t ' s seaso n i n g s : H ave adventure with
your own com binations . Swap ideas with
other outdoor c hefs . Outfit your barbecue
shelf with Worcestershire sauce, Tabasco
sauce, bottled barbecue sauce, soy sauce,
meat sauce, liquid smoke, kitchen bouquet,
horse-rad ish, catsup, chili sauce, tomato
s auce . . . seasoned salts such as garlic,
celery, blended herbs . . . monosodiu m
glutamate . . . fresh pepper, herbs, spices .
Mushroom Steak Topper
The crowning glory for broiled beef-
Yz pound mushrooms
Enriched flour
3 tablespoons butter
or margarine
Yz teaspoon soy sauce
Salt and pepper
Wash the mushrooms m small amount of
water ; don' t soak or peel . Cut off tip of stem .
Leave mushrooms whole or slice.
Sprinkle lightly with flour. Cook, covered ,
in butter over low heat till tender, about 8
to 1 0 minutes, turning occasionally.
Add soy sauce and season with salt and
pepper to taste. Serve with broiled steak .
Makes about 4 servings .
84

Miscellaneous meat sauces to accent flavors

Western Hot S auce Zippy Frontier S auce

72 cup butter or margarine
1 tablespoon catsup
2 tablespoons chopped green onions
1 Y2 tablespoons Worcestershire sauce
3 tablespoons meat sauce
� teaspoon seasoned salt
Dash pepper
Dash paprika
Melt butter ; then add remaining ingredients .
Heat . S erve with broiled steaks or burgers.
Cream Horse-radish S auce
Rich and zesty-just right with roast beef or
ham-
Y2 cup white vinegar
1 tablespoon chopped onion
� cup butter or margarine
1 tablespoon chili sauce
1 teaspoon brown sugar
2 tablespoons meat sauce
1 teaspoon salt
� teaspoon pepper
Y2 teaspoon dry mustard
1 teaspoon poultry seasoning
Combine all ingredients ; heat. Brown pork
chops in hot fat . B rush with sauce . B ake i n
slow oven (325°) 17-'2 hours . Baste with s auce
several times during b aking. Turn chops
once. Makes pork chops a barbecue s pecial ty.

1 cup heavy cream, whipped

Hot Mustard S auce
73 cup mayonnaise
� cup horse-radish Try this with grilled fish or ham-
1 teaspoon salt
Dash cayenne Mix Y2 teaspoon dry mustard , Y2 teaspoon
1 teaspoon prepared mustard enriched flour, and }i teaspoon salt in dou­
ble boiler ; add 2 beaten egg yolks ; beat wel l .
Combine all ingredients . Beat j ust e nou gh S lowly add%' cup scalded milk ; cook and
to blend . Keep in refrigerator. M akes 2 cups. stir till thick ; add 2 tablespoons l emon juice .

Sauces especially designed for barbecued chicken

Savory Chicken Barbecue S auce Spicy Bar-B-Q S auce

Y2 cup salad oil Expert flavor-blending for chicken, burgers,
1 � cups water short ribs-
2 tablespoons chopped onion
1 clove garlic, crushed %cup chopped onion
1 Y2 teaspoons sugar 72 cup salad oil
1 teaspoon salt %cup catsup
1 teaspoon chili powder %cup water
1 teaspoon paprika 73 cup lemon juice
1 teaspoon pepper 3 tablespoons sugar
Y2 teaspoon dry mustard 3 tablespoons W orcestershire sauce
Dash cayenne 2 tablespoons prepared mustard
2 tablespoons vinegar 2 teaspoons salt
1 teaspoon Worcestershire sauce 72 teaspoon pepper
1 teaspoon Tabasco sauce
Cook onion in salad oil till tender but not
Combine all ingredients . Simmer 30 min­ brown . Add remaining ingredients. Simmer
utes. As the chicken broils, brush it frequent­ 15 minutes . Use as basting sauce and to
ly with the sauce. serve with the meat.
 Want to be famous for a specialty? Make it barbecued ribs
-juicy, tender, here all set for serving. Success secret is
the barbecue sauce. Choose your favorite from recipes below
Sauces to bring out the best in savory ribs
Warren's Barbecue Sauce
For delicious ribs-it's the best we've ever
tasted!-
1 cup catsup
1 tablespoon Worcestershire sauce
2 or 3 dashes Tabasco sauce
1 cup water
X cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
Combine all ingredients . Heat to boiling.
Let simmer 30 minutes. Makes enough sauce
for basting 4 pounds loin back ribs .
Ranch Barbecue Sauce
The perfect go-with for ribs, Western-style--
1 cup catsup
� cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
Dash Tabasco sauce
1 cup water
Combine all ingredients ; heat to boiling;
simmer 30 minutes . If sauce gets too thick,
add small amount water . Use to baste ribs .
Buckaroo Bar-B-Q S auce
Rich, tangy, easy-to-make. Use on ribs, pot
roast, or add to cooked, crumbly ground beef-
1 medium onion, sliced
72 cup chopped celery
2 tablespoons fat
2 tablespoons brown sugar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 cup water
72 cup catsup
1 8-ounce can (1 cup) seasoned tomato
sauce
Cook onion and celery in hot fat till soft and
yellow . Add remaining ingredients ; mix
thoroughly. Makes 2 cups, enough to barbe­
cue 4 pounds spareribs.
Onion Sauce
A specialty with beef short ribs-
Brown 2 tablespoons sugar in 1 tablespoon
fat ; add 2 medium onions, sliced ; cook till
almost tender. Add 1 tablespoon enriched
flour ; brown slightly.
Add 1 cup canned, cond ensed bouillon, 1
tablespoon vinegar, salt to taste; cook till
smooth . Makes about 2 cups.
86

Basting sauces-fix early and keep on hand

All-purpose Basting Sauce Smoky Basting Sauce

Some experts use this sauce for basting all Hickory-smoke flavor from a bottle is right in
meats and poultry, and for "painting" meats the sauce-
on rotisserie-
1 cup vinegar
Y2 cup salad oil Y2 cup salad oil
Y2 cup lemon j uice Y2 cup liquid smoke
Y2 cup wine vinegar 2 tablespoons grated lemon peel
� cup soy sauce � cup lemon j uice
Y2 teaspoon monosodium glutamate 1 tablespoon brown sugar
2 bay leaves
Combine ingredients . Add salt, fresh-ground
pepper, and herbs to suit yourself. Keep in Combine all i ngred ients ; bring to boiling.
covered j ar in refrigerator, all set to go. Use to baste burgers or chops occ asionally
while cooking. Makes 2 cups .
No -cook Barbecue Sauce
You'll like this in winter, too , for an easy
Easy Basting Sauce
oven barbecue-delicious with lamb-
Just the right flavor bite for outdoor specials,
1 cup mayonnaise and speedy, too ! It's ready in no time-
1 6-ounce can (% cup ) tomato paste
� cup vinegar Y2 cup catsup
3 tablespoons W orcestershire sauce 2 tablespoons vinegar
1 tablespoon chopped onion 2 tablespoons honey
1 tablespoon horse-radish 1 tablespoon prepared mustard
1 teaspoon salt 2 teaspoons kitchen bouquet
Y2 teaspoon pepper D ash Tabasco
Y2 teaspoon cayenne
� to Y2 teaspoon Tabasco Combine all ingred ients ; mix thorou5hly.
Use sauce immed iately, or store it in the re­
Combine all ingredients ; blend wel l . This frigerator till needed .
sauce may be used as a basting sauce. ( I t Use to baste burgers, steaks, chops, kabobs
will keep several weeks i n t h e refrigerator . ) during broiling. M akes % cup .
Makes 2 cups .

Here's real barbecueflavor!

Just brush it on with a pastry brush.
Thread good , meaty loin back ribs on the
spit and treat to occasional bastings with a
spicy sauce. Fix ribs this way and they'll
be brown, crisp, and luscious. Try any of
the sauces above. In an electric rotisserie
like the one shown at right, cooking takes
j ust an hour as the spit turns automati­
cally. M akes your barbecue meal so easy !
 87

Easy-to-make sauces for barbecued fish

Tartare Sauce Pimiento S auce

Everyone's seafood favorite- Snappy sister to a tartare-

1 cup mayonnaise .72 cup mayonnaise

74 teaspoon grated onion 1 tablespoon catsup
1 tablespoon vinegar 2 teaspoons lemon j uice, fresh, frozen,
%' cup sweet-pickle relish or canned
%' cup chopped green olives 2 teaspoons horse-radish
1 tablespoon chopped capers .72 teaspoon paprika
1 teaspoon chopped parsley 74 teaspoon W orcestershire sauce
.Salt to taste 2 tablespoons chopped pimiento

Blend mayonnaise, onion, and vinegar. Add Combine ingredients and chill thoroughly.
remaining ingredients and mix. Makes about Serve with fish. Makes � cup .
1 Y2 cups.
Deep Sea S auce
Hurry-up Tartare Sauce
A flavor perk-up for broiled or fried fish-
Simply stir piccalilli right from the j ar into
mayonnaise . . . o r . . . 1 tablespoon butter or margarine
Combine 1 cup mayonnaise, 1 teaspoon 1 tablespoon enriched flour
grated onion, 1 tablespoon minced dill pick­ 3 tablespoons water
le, 1 teaspoon minced parsley, and 1 tea­ 1 teaspoon vinegar
spoon chopped pimiento. 2 tablespoons chili sauce
1 tablespoon chopped pimiento
Lemon-Butter Sauce 72 teaspoon minced onion
Ys teaspoon celery seed
Combine Y2 cup butter or m argarine, • • •

melted, 2 tablespoons lemon j uice, and 1 3 tablespoons mayonnaise

tablespoon chopped p arsley. Makes a good
basting sauce or go-with for fish.
Creole Sauce
Adds the full, rich flavor of old Lou isiana
cooking-
74 cup chopped onion
74 cup chopped green pepper
2 tablespoons salad oil
1 1-pound can (2 cups) tomatoes,
drained
2 tablespoons chopped pimiento
1 tablespoon sugar
72 teaspoon salt
74 teaspoon pepper
Cook onion and green p epper in salad oil till
tender but not brown . Add remaining in­
gredients . Boil gently about 20 minutes or
till thick . Makes about 2 cups .
Melt butter ; add flour and stir over low heat
till lightly browned . Add remaining ingredi­
ents except mayonnaise.
Cook till thick, stirring constantly. Blend
in mayonnaise. Makes � cup .
Peppy Seafood Sauce
A praise-winner for dunking shrimp!-
%' cup chili sauce
2 tablespoons lemon j uice, fresh, frozen,
or canned
1 .72 tablespoons horse-radish
74 teaspoon grated onion
1 teaspoon W orcestershire sauce
2 drops Tabasco
Salt to taste
Combine ingredients and chill thoroughly.
Serve with shrimp. Makes about Y2 cup .
88
Marinade for Rump Ro ast
2 Yz cups vinegar
2 Yz cups water

Marinades to flavorize, 3 onions, sliced

1 lemon, sliced
12 whole cloves

tenderize your meats 2 or 3 bay leaves

6 whole black peppers
1 Yz tablesp0ons salt

Combine ingredients ; let stand at room tem­

perature for several hours . Then add meat.
For a mild flavor, let stand 24 hours in
How to marinate rump roas t refrigerator; then have a t room temperature
4 hours before roasting. Keep in refrigerator
for the next roast.

Picture above, it's in the bag !
Picture right, it's in the bowl !
This is a less-tender cut - best
to marinate 2 or 3 days in the
refrigerator before roasting. If
in bowl, turn meat occasional­
ly. If meat is in plastic bag,
place on tray and turn the bag
Chinese Marinade
1 teaspoon ground ginger (or fresh,
if available)
1 teaspoon dry mustard
1 teaspoon monosodium glutamate
1 tablespoon sugar or molasses
Yz cup soy sauce
U cup salad oil
3 cloves garlic, minced
Combine ingredients in glass or p ottery bowl.
Let stand 2 4 hours at room temperature.
Makes marinade for 2 to 3 pounds meat.

Flavor guide for BARBECUE SEASONINGS

Hamburger patties: Fried chicken: Use Lamb chops: Sprinkle Beef stew: Add subtle
Meats Enhance the flavor with paprika with gusto. For with dill seed; broil to flavor with basil.Or
basil. Or try seasoning herb flavor, roll in flour, perfection. Or give them simmer with mixed
Poultry
with curry powder, then sprinkle with thyme a gourmet touch with a vegetable flakes.
Fish Worcestershire, Tabasco, and marjoram; fry. dash of marjoram.
garlic salt, horse-radish.

Green beans: Perk Tossed salad: Baked potatoes: Eggplant dishes: Add
up this old stand-by Transform those greens Sprinkle dill seed into just enough basil or
Salads with thyme or a pinch into a chef's delight ... the opening of baked thyme to enhanc · the
of garlic salt. add curry powder to an potato ...mmm, good! delicate eggplant flavor.
Vegetables
oil-vinegar dressing (but Or top crest of potatoes
with caution). with rosemary or basil.

Scrambled eggs: Cottage cheese: Add Cheese spread: Deviled eggs: Use
Eggs Sprinkle lightly with onion salt, dill, or Season snappy soft savory or tarragon and
savory or tarragon. caraway seed, as you like. cheese with thyme and mustard for peppy
Cheese
Or season with celery salt-a flavor.

Breads Worcestershirc before complement to any

cook mg. ctacker.

Tomato-juice Conson1me: Add dash Avocado spread: Mix Cherry Pie: Add a
Appetizers cocktail: Try a pinch of allspice or savory. in dill seed. Serve with dash of mace or nutmeg
of dill seed-that's potato chips. for top flavor.
Desserts something! Or use a
bit of oregano.
 89
Go - tender Marinade Dash pepper
2 teaspoons meat sauce or
Yz cup chopped onion Worchestershire sauce
Yz cup lemon juice, fresh, frozen, 2 pounds lean beef round or chuck,
or canned cut in l-inch cubes
>i cup salad oil
Yz teaspoon salt Combine all ingredients except meat, mix
Yz teaspoon celery salt well . Add meat and let marinate 1 to 3
Yz teaspoon pepper hours . Skewer meat and roast 6 to 8 minutes
Yz teaspoon thyme on each side. Makes 6 servings .
Yz teaspoon oregano
Yz teaspoon rosemary
1 clove garlic, minced
Garlic and Sour-cream
2 72 pounds Yz-inch chuck,
Marinade
round, or flank steak
1 cup sour cream
Combine all ingredients except steak. M ari­ 1 tablespoon lemon j uice, fresh,
nate steak 4 or 5 hours, turning several frozen, or canned
times. Cook on grill over hot coals to done­ 2 cloves garlic, crushed
ness you like. Baste with marinade d uring Yz teaspoon salt
broiling. Makes 4 servings . % teaspoon white pepper
% teaspoon celery salt
Yz teaspoon paprika
Beef Marinade
1 teaspoon W orcestershire sauce
For memorable kabobs, give husky cubes of
beef this pep-up; then roast to perfection over Combine all t he ingred ients . Pour over un­
charcoal fire- cooked frying chicken (disj ointed ) , covering
all pieces . Let stand overnight in refrigera­
Yz cup salad oil tor. Now chicken's read y to broil or fry.
>i cup vinegar • • •

>i cup chopped onion Use this for extra-special steak, too. I t' s
1 teaspoon salt really delicious !

Monosodium glutamate brings out natural flavors of meat, poultry, fish, vegetables. Just add with other seasonings.

Fish fillets: Sprinkle
with marjoram or
tarragon before baking
or broiling.
Fish sauce: Add some Pori' chops: Sprinkle Roast pod': Blend Baked ham or corned
tarragon or tarragon lightly with sage or marjoram and savory; beef: Stud with whole
vinegar for a delightful thyme. Or add a shake add to your basting cloves; or add mustard
tang; stir in capers. of cinnamon. sauce. Or use rosemary and ground cloves to
and a dash of garlic salt. honey for a glaze.

Coleslaw: For a special
treat, sprinkle with
caraway or dill seed.
Season with a little
garlic vinegar.
Peas: Drop in mint Potato salad: Season Squash: While it Spinach: As it cooks,
flakes or leaves, a pinch with plenty of celery simmers, add a pinch sprinkle on rosemary,
of savory, or dash of seed. Or for subtle of marjoram. Or, as it marjoram, or tarragon.
nutmeg while they flavor, cook potatoes bakes, shake on some Or add a dash of herb-
are simmering. with a bay leaf and onion. cinnamon. flavored wine vinegar.

Cheese cassm·oles:
Season with sage
or marjoram.
Cream cheese: Blend Pizza: As an Italian Ct·oulons: Toss toasted Ft·ench bread: Slice
in basil or parsley flakes touch, sprinkle on bread cubes in melted loaf or hard rolls; spread
for refreshing flavor. oregano and basil before butter seasoned with on butter blended with
Spread on rye. baking. onion salt, marjoram, garlic salt, mustard, or
and basil. poultry seasoning. Wrap
in foil; heat.

Apple or Peach Pie:
Add cinnamon to pastry
for a flavor pick-up.
Grapefruit: Sprinkle Pineapple: Top slices Baked apples: Core Pears: Dot fresh or
halves with ginger and with cream cheese, add and fill with brown canned pears with
shredded coconut. a shake of cinnamon, sugar and stick butter; sprinkle with
powdered cloves; then cinnamon. sugar and cinnamon,
broil. then broil.
Mile- long Sandwiches to match outdoor appetites

Coo l� it on a skewer!

Rancher's Shish -kabobs (right, opposite)

Hefty squares of marinated lamb wrapped in bacon. Big boys
with big appetites, take note!-

Cut lamb in 1 Yz- to 2-inch cubes. Let lamb stand 1 hour in

Tangy M arinade as directed below. R emove meat and wrap
each cube with bacon.
Thread skewer with meat cu bes, small whole onions, p itted
ripe olives, and green-pep per wed ges. Cook 4 to 5 inc hes from
heat 1 5 minutes ; turn and cook a bou t 1 5 minutes longer.
Brush with Marinade while cooking, if desired. Add tomato
q uarters to end of skewer for the last few minutes of cooking
time. They need very little grilling.
Tangy Marinade: Combine % cup hot water, Ys cup soy
sauce, ;!.i cup honey, 2 tabl espoons salad oil , 2 tablespoons
lemon j uice (fresh, frozen, or canned ) , and 4 cloves garlic,
crushed. Makes a bout 1 Yz cups.

Mile-long S andwiches
Cut frankfurters in fou rths . Thread one end of bacon slice
on skewer and weave over and under chunks of frankfurter and
pineapple as you alternate them on the skewer. Repeat.
Cook 4 to 5 inches from heat about 1 5 minutes, turning fre­
q uently. Open a coney roll and scoot off as many pieces of hot
dog and pineapple as you can eat. On with the catsup.
The stick pictured holds food for three sandwiches. Use
short skewers for individual servings .

Picnic Piggies
S tring skewer with brown-and -serve sausages, peach halves
with a cherry in center ( be sure skewer goes through the cherry,
too) , and mushroom caps.
Brush generously with mel ted butter or margarine. Cook 4
to 5 inches from heat for 5 minutes on each side.
Serve with crisp, toasted rolls. A q uick breakfast or brunch
cookout your famil y will go for.

Picnic Piggies-let small fry "s tring" their own

 91

Kabob barbecue for the crowd

Look below for the trick of having everything ready
to eat at the same time. String the meat, tomatoes,
onions, or what-have-you on separate skewers-and use
jumbo size, of course.
Then you can start grilling foods that need the long­
est cooking first, add the other skewers later.
Serve corn on the cob and rolls in heatproof dishes
so they can keep warm at the side of the grill. Put
relishes on a nearby table, away from the heat.

Grill-bound
shish-l(abobs
Delish- kabobs
6 l-inch lamb steaks, cut in l-inch cubes
1 pound salami, cut in l-inch cubes
3 cloves garlic, minced
73' cup salad oil
3 tablespoons soy sauce
3 tablespoons vinegar
172 teaspoons sugar
}i teaspoon pepper
2 large onions, sliced
Arrange lamb and salami cu bes alternately
on 6 skewers . Place in shallow pan. Com bine
garlic, salad oil, soy sauce, vinegar, sugar,
and pepper ; pour over skewered meat. Top
with onions. Cover ; let stand in refrigerator
several hours or overnight.
Broil ka bobs over hot coals about 1 5 min­
utes, turning freq uently. Cook onions in re­
maining sauce till golden; serve with kabobs.
Makes 6 servings.
Vagabond Kabob s
For good food in a hurry-
Remove skin from ring-style Bologna. Cut
Bologna in 1 72-inch slices . Thread skewer
with Bol ogna, thick onion slice, and chunk
of dill p ickle. Repeat .
Brush with melted butter or margarine.
Cook 4 to 5 inches from hea t 15 minutes ;
brush with butter and turn ; cook a bout 1 5
minutes longer.
Scoot food off onto plates or into big,
toasty coney rolls, de luxe hobo style.
Dad' s Delight
Cut beef, round or s irloin, in 1 - to 1 72-
inch cu bes . ( I f you choose round, first pierce
cu bes with fork and sprinkle with meat
tenderizer accord ing to label directions . )
Let meat stand in Beef Marinade (page
8 9 ) at least 2 hours, turning occasionally.
S tring on a long skewer a whole fresh
mushroom, a cube of beef, and a 72-inch
slice of cucumber. Repeat, saving room at
end of skewer for tomatoes.
Place skewers 4 to 5 inches from heat ;
cook about 2 5 minutes, turning frequently
and basting often with the Beef M arinad e.
The l ast 5 minutes of cooking, when the
meat is almost done, add small tomatoes to
the end of skewer. Two pounds beef cu bes
make about 6 servings .
Co�pany Cookou t---
folks need no
extra coaxing
to join the fun
Comp any Cookout
A gay party kabob-and talk about tantaliz­
ing flavor! Cut ham cubes to suit your ap­
petite-ladylike tidbits or he-man size-
Cut cooked or canned ham in 1 - to 172-
inch cu bes. Before filling skewer, run i t
through a piece o f suet so food slides off
easily when done. S tring ham cubes on
skewer with canned spiced crabapples, pine­
apple chunks, and canned sweet potatoes.
C ook 4 to 5 inches from heat about 30
minutes, or un til warm throughout, turning
occasionally and brushing with Ham Glaze:
Melt 2 tablespoons butter or margarine ; add
3-i cup brown sugar and 3-i cup pineapple
syrup. Bring to a boil. Makes 72 cup.

Dad's Deligh t for
man-sized appetites
Tall -teen Wienies
Plump wieners filled with sharp cheese and
laced shut with bacon strips. Mm-mm, Good!
The crowd will love these-
Split wieners lengthwise and stuff with
sharp process American cheese. Wrap bacon
strip around each wiener, securing ends of
bacon with toothpick . On skewer, string a
small canned or cooked potato, wedge of
green pepper, wiener, and slices of sweet
pickle. Repeat.
Brush potato with mel ted butter or mar­
garine. Cook with cheese side down, 4 to 5
inches from heat, about 5 minutes ; brush
potato with melted butter, turn cheese side
up and cook 5 minutes longer .
Key West Kabobs
Shrimp and scallops on skewers; zesty soy
sauce for stepped-up flavor-
Marinate cleaned fresh or frozen ( thawed)
shrimp (about 1 pound) and fresh or frozen
scallops (1 1 2-ounce package) , for 1 hour in
Soy Basting Sauce as d irected below.
Alternate scallops, l arge stuffed green
olives, lemon wedges, and shrimp on oiled
skewers . Brush generously with S oy B asting
Sauce before broiling and frequently while
cooking to keep shrimp and scallops moist.
Cook 2 to 4 inches from heat 2 to 3 min­
utes on each side. Broil j us t long enough to
brown scallops ; overcooking toughens them .
Easy- to- tote, easy- to - fix Vagabond Kabobs - ideal for a picnic
93
Best Hot-dog Kabobs
Smoky flavor, indoors or out-
1 pound (8 to 1 0 ) frankfurters, cut in
1-inch slices
1 cup l-inch slices celery
1 cup l-inch slices onion
1 cup l-inch squares green pepper
1 recipe Soy-sauce M arinade
• • •
6 skewers
Soak the frankfurters and vegetables at room
temperature for 3 hours in this Soy-sauce
Marinade: Combine Y2 cup soy sauce, Ys cup
catsup, >4 cup salad oil , � cup vinegar, 1
teaspoon thyme, and 1 teaspoon prepared
mustard .
Al ternate the meat and vegetables on
skewers . Broil 5 minutes on each side, brush­
ing occasionally with S oy-sauce Marinad e .
M akes 6 servings .
S erve with additional sauce. M akes 4 to 6
kabobs.
Soy Basting Sauce: Combine ;!.i cup soy
sauce ; ;!.i cup salad oil ; ;!.i cup lemon j uice,
fresh, frozen, or canned ; 7i cup minced
p arsley ; Y2 teaspoon salt, and d ash pepper.
M akes % cup .
Skewer your shrimp
in "shrimp-kin"
style, as shown at
right. Pair 'em ­
just turn the second
upside down and
reverse its direction
94
Grease skewer for kabobs by running through
piece of suet - kabobs will slip off easier.
For e)!:tra flavor, run through garlic clove
Extra- g ood shish-k�abob specials
Here's a n easy-does-it family supper. It features salami­
sausage kabobs, needs no cooking. For kabobs, skewer
tiny pickled or cooked onions, green-pepper strips, fold­
ed salami slices, tomato quarters in a row. Arrange ka­
bobs between bean-filled muffins. Serve with crisp, tossed
salad. For a sturdier meal, add individual pots of beans
For kabob sandwiches : String cubes of meat
on skewers. Broil quickly. Slide meat off
skewers into hollowed-out, buttered buns
Supper-on - a -skewer
Cut 1 p ound of big Bologna and Y2 pound
Swiss cheese i n l-inch cubes . Cut big dill
pickles in l-inch slices.
Alternate cu bes of Bologna, cheese, and
pickle on oiled skewers . Baste with Barbecue
Sauce (recipe below) and roast over coals
1 5 minutes, turning freq uently.
Barbecue Sauce: Combine 1 cup chili sauce
or catsup, 2 teaspoons vinegar, 2 teaspoons
prepared mustard, Y2 teaspoon Worcester­
shire sauce, and 2 tablespoons French dress­
ing; heat to boiling.
Meat on a Stick
A Hawaiian treat, famuus in the Islands-
Cut 1 Y2 pou nds beef, veal , or lamb in 1 Yz
inch c ubes . Combine 1 teaspoon dry mus­
tard, 1 teaspoon chili powder, Y2 teaspoon
ground ginger, Yz cup finely chopped onion,
1 teaspoon turmeric, 1 Yz teaspoons salt, Yz
teaspoon coriander, 3 to 4 tablespoons lemon
j uice, and 1 teaspoon honey. Pour over meat.
Let stand 1 to 2 hours at room tempera­
ture . T hread meat on skewers . Broil about
20 to 25 minutes, turning often on grill or
rotating skewers .
 Chapter 4

Vegetables

Nothing humdrum here. You learn the art of roasting

corn, the fun of foil-baking potatoes. Be sure to choose at

least one recipe to make your specialty. How about

old-fashioned baked beans? Or French-fried onions?

96
Forl( into fluffy piping-hot
baked potatoes
Rosin Potatoes are superb ! They're
extra fluffy and mealy because hot
rosin drives out steam as they cook.
This rosin potato baker comes with
rosin, a rosin kettle, fire pot, ther­
mometer, wire loop, and grill top.
Rosin Potatoes
S tart the fire in rosin pvtato baker 2 hours
before serving time ( i t takes about 1 hour
for rosin to melt, and 1 hour to bake pota­
toes ) . When rosin melts enough to put ther­
mometer in, clip it on side of rosin kettle .
Scrub p otatoes ; dry t horoughly.
When rosin is completely melted and tem­
perature is 2 7 5 ° to 37 5°, carefully slip pota­
toes in . ( The rosin will look as if it is boiling
when potatoes begin to cook-actually the
bubbles are steam forced out of potatoes.
That's what makes rosin potatoes so fluffy . )
Potatoes will fl oat when a little over half
done. Allow about 1 hour for medium p o­
tatoes cooked at 300° .
Pop on a pat of b u t ter,
then a luscious
sour- crea m topper and
"extras. " Le t's eat !
Fit for a gourmet, these snowy .. l
crisp-jacketed potatoes! B ake --'1
them on the grill or right in the
coals. Or experiment with a ros-
in potato baker !
Chef's tip: Use a fork to make
crisscross in baked potato, then
press ends and push up the fluff.
(Protect hands with paper tow­
els or potholder when potatoes
are hot-off-the-coals. )
Round up a choice of toppers
-butter to melt deep down,
chopped green onions, tangy
sour cream, and crisp bacon bits.
Another time, pass shredded
cheese or a sour-cream dressing.
When potatoes are done, lift out with
wire loop or tongs. Wrap each in aluminum
foil or newspaper, twisting a t ends . Pota­
toes should stand 10 minutes before serving,
but may wait as long as an hour .
With fork, slit potato through foil or pa­
per, push open, pile on the butter.
( Try rosin-baked sweet potatoes, too . )
Hobo Spuds
Scrub firm, medium-size baking p otatoes .
Slip three or four potatoes in a tall coffee
can. Put on lid loosely.
Lay can on grill over low heat ; roll oc­
casionally. Bake till p otatoes are tender.
Cut crisscross in top of each with fork . S ea­
son and pop in butter, chopped onion .
Silverplated Potatoes
Choose firm, medium-size baking pota­
toes (or yams or sweet potatoes) .
Scrub potatoes and brush with salad oil .
Wrap each in a square of alumin um foil,
overlapping the ends.
Bake 45 to 60 minutes on the grill (a bout
twice as long if hood is down) or right on
top of the coals . Turn potatoes occasionally
(unless hood is down) .
Give them the pinch test for d oneness .
When ready, fork open and push ends to
fluff, as shown above . Season, and serve .
Extra-special-pass this tangy topper:
Baked Potato Pep-up: Combine 4 ounces
blue cheese, crumbled (about 1 cup) , 72 cup
sour cream, 2 tablespoons chopped chives .
Plugged Potatoes
With an apple corer, cut a lengthwise
plug in a baking potato-remove plug and
cut off end, leaving 72 inch.
Pour a sp oonfu l or two evaporated milk
into hole in potato ; replace the 72-inch
plug. Brush each potato with salad oil and
wrap in aluminum foil .
Grill-bake until tender.
Foiled Potato Slices
Scru b potatoes . Cut each potato in 3 long
slices and brush with melted butter or mar­
garine . Season . Reassemble potato ; wrap in
double thickness of aluminum foil . Bake as
for Silverplated Potatoes .
 Tip for ou tdoor cooks
Use tall coffee or j uice cans for cooking
Potatoes on Totem Poles (see recipe be­
low). Try baking potatoes in cans, too
(directions on page 97 ) . If the cans get
smoky over the grill, just throw them
away. Keeps dishwashing at a minimum

Easier-than-falling-off-a-log
French Fries
With beverage-can opener, punch hole in
top of can of French fries or shoestring p ota­
toes . Pl ace can on grill and roll occasionally
as it heats. Open and serve. Ditto for F rench­
fried onions .

Sizzling French Fries

Potatoes on Totem Poles
S tring scru b bed small pota toes on skew­
ers . S tand them upright in a tall can (from
fruit juice or coffee) of boiling sal ted water.
C ook till tend er.
Remove from can. Brush with oil, melted
butter, or margarine. Sprinkle with salt and
pepper. Serve pronto.
Cowboy Potato es
Make these good little crusty-browns in an
open skillet. They're cooked in the jackets
first for extra-good flavor-
Scrub pota toes thoroughly. Cook in jack­
ets in heavily salted water ( 3 ta blespoons salt
to 1 quart water) . Drain ; peel potatoes .
Season with salt and pepper. Brown well
in hot bacon fat over medium heat. Keep
turning potatoes carefully so they get crusty
brown all around .
Sldll et Potatoes
Spuds the way outdoor fans like them-
Pare 6 medium potatoes and cut in Yz­
inch cubes. Melt 73 cup fat in a heavy skil­
let. Add potatoes .
Fry quickly, turning often with a wide
spatula till crisp and golden brown, about
20 minu tes. Season with sal t and pepper to
taste . Makes 6 servings .
Place thawed, frozen French fries in corn
popper. S hake over heat until p iping hot.
Sprinkle with salt.
Firepl ace Potatoes
4 cups diced cooked potatoes
(about 6 medium potatoes)
2 cups sliced onion
2 tablespoons minced parsley
2 tablespoons chopped pimiento
31 teaspoon salt
� teaspoon pepper
�cup fat
Combine potatoes, onion, p arsley, and pi­
miento. Add seasonings . Brown in hot fat
until golden brown and crisp, turning oc­
casionally. Makes 6 servings.
Duchess Potatoes*
S eason hot mashed potatoes with butter,
salt, and pepper ; add only enough hot m ilk
to make them fluffy .
A d d egg yol k ; beat well . With tablespoon,
drop mounds of potatoes on plank, close to
edge so wood won' t scorch. Brush with mix­
ture of 1 slightly beaten egg white and Y2
teaspoon paprik a .
Dip 2 forks in egg-white m ixture and draw
each mound to point. Brown on plank in
oven. ( For fancy potatoes, put the mixture
through a p as try tube.)
 99

Scalloped H am 'n Potatoes*

carry out
Always a fam ily favorite. Easy to fix-

2 tablespoons enriched flour

Scalloped Potatoes Supreme*
8 medium potatoes pared and
sliced (2 quarts)
X cup chopped green pepper
X cup minced onion
2 teaspoons salt
Dash pepper
1 can condensed cream of
mushroom soup
1 cup milk
Al ternate layers of potatoes, green pepper,
and onion in greased 2-q uart baking dish.
Combine seasonings, mushroom soup, and
milk ; pour over the potatoes. Cover and
bake i n moderate oven (350°) 1 Y2 hours or
till done. Makes 8 servings .
1 72 teaspoons salt
X teaspoon pepper
1 can condensed cream of
mushroom soup
72 cup milk
6 cups sliced uncooked potatoes
X cup chopped green pepper
X cup chopped onion
2 tablespoons chopped pimiento
1 slice smoked ham , 72 inch thick
Combine flour, salt, and p epper ; slowly stir
in soup and milk. Heat to boiling.
Combine p otatoes, green pepper, onion,
and pimiento ; place i n greased 2-quart cas­
serole. Pour soup mixture over. Mix l ightly.
Cut ham in serving p ieces ; place on top of
casserole or bury in potatoes .
Bake covered in moderate oven (350°) 45
minutes ; uncover and bake 45 minutes long­
er. Garnish with hot canned mushrooms, if
desired . M akes 6 to 8 servings .

Scalloped Ham ' n Po tatoes - a hearty, one-dish-meal fa vori te

Ham cooks with potato slices in creamy mushroom soup. Bits of pimiento and green pepper
add dash, color. Bury ham in potatoes to bake, then lift to top for serving. Keeps meat moist

Roastin' Ears, Indian Style
Turn back husks and strip off silk. Lay
husks back in position . Line ears up on grill
over hot coals.
Keep turning ears frequently 1 5 to 20
minutes, or till husks are dry and browned.
( Corn will look sun-tanned. For browner,
sweeter corn, continue roasting it to suit
your own taste. )
To serve, break off husks . Now, on with
plenty of butter, salt, and pepper.
Yankee - s tyle corn on the cob
Real fresh corn flavor! Steam tender ears atop
green husks. Line heavy kettle with washed
husks; don't dry them - clinging drops of wa­
ter make the steam. Lay ears on husks. Cover
tightly. Steam over a low fire for 20 minutes
Roas t corn Indian
s tyle-in the husks
Real roastin' ears. Roast
them over hot coals till husks
are dry and browned (see rec­
ipe below ) . Corn will have
a caramel taste, kernel tips
will be taffy color. Better
fix plenty ' cause folks will
be back for seconds. Have
lots of butter ready . For a
handy way to serve it :
"Paint" on melted " gold"
with a pastry brush (see
bowl in the picture at left )
Succotash
Corn and Limas in a green-and-gold favorite
2 cups fresh corn, cooked and drained
2 cups fresh Limas, cooked and drained
3 tablespoons butter or margarine
Salt and pepper
.72 cup light cream or top milk
Combine all ingredients in double boiler;
heat t horoughly. Makes 6 servings .
Foil- roasted corn
Spread corn with butter, sprinkle with salt
and pepper, then wrap it securely in aluminum
foil. Roast for 15 to 20 minutes over hot coals,
or bake in hot oven (400 ° ) 15 to 30 minutes,
depending on size of ears. Turn several times
 101

Outdoor way s with corn

Golden Hominy Scramble

Or serve the hominy plain-just heated m

bacon or ham dripp ings-

4 slices bacon, chopped

1 1-pound can (2 cups)
hominy, drained
4 well-beaten eggs
1 teaspoon salt
� teaspoon pepper

Fry bacon until crisp; remove. Lightly

brown hominy in bacon drippings ; add eggs
and cook till eggs are just set. Season to
taste; add bacon . Makes 6 servings .
Corn Flapj acks
1� cups cut, fresh corn* (3 to 4 ears)
2 well-beaten egg yolks
Y2 teaspoon salt
D ash pepper
2 teaspoons light cream
1 teaspoon butter or margarine
2 tablespoons fine cracker crumbs
2 stiff-beaten egg whites
Blend together the corn, egg yolks, salt, pep­
per, cream, butter, and cracker crumbs .
Fold i n stiff-beaten egg whites .
Drop batter by tablespoons on hot greased
griddle. Brown flapj acks on each side . S erve
hot . Makes 6 to 8 servings .
*Cut off j ust the tips of kernels, then
scrape the corn cobs .
Old-time Hartwell Farm
Corn Pudding- boasts a
checkerboard top of crisp
bacon, melty cheese squares
H artwell Farm Corn Pudding*
A s New England-y as red-flannel hash. Good
old-fashioned cooking!-
1 1 -pound can (2 cups) cream-style corn
1 cup medium-fine dry bread crumbs
1 cup milk
2 tablespoons chopped green pepper
1 teaspoon salt
7;1: teaspoon pepper
4 ounces sliced Cheddar cheese, cut in
1 Y2 -inch squares
3 slices bacon, cut in 1 72 -inch lengths

Combine corn, bread crumbs, milk, green

Kettle- cooked corn
Serve corn with pronged plastic handles to
pamper fingers. To fix corn, husk ears ; re­
move the silks with a stiff brush. Rinse. Cook
in a covered kettle in boiling salted water.
Let simmer 6 to 8 minutes. Don't overcook
pepper, salt, and pepper. Pour into a 10x6x2
baking dish.
Arrange alternate p ieces of cheese and
b acon across top in checkerboard fashion .
B ake in slow oven ( 3 2 5 °) 1 to 1� hours .
Makes 4 to 6. servings .

*Fix indoors
102
Baked beans were never so good as in this
old-time bean pot. Holds heat for luscious
brown 'n savory beans. Bake beans slowly,
Traditional favorites-
bal�ed beans
30-minute Bal{ed Beans
Good enough to make the ol' brown bean pot
jealous-
1 cup sliced onion
2 tablespoons fat
2 No. 2 cans (5 cups) pork and beans
1 4 Y2 -ounce can deviled ham
2 tablespoons molasses
1 tablespoon prepared mustard
X teaspoon salt
2 tomatoes, peeled and sliced , or 1
cup well-drained canned tomatoes
Cook onion in hot fat till tender but not
brown . Combine remaining ingredients ex­
cept tomatoes and onion . Al ternate l ayers of
bean mixture and onion and tomato slices in
greased 1 Yz-quart casserole.
Bake in moderate oven ( 3 50°) 30 minutes.
Makes 6 to 8 servings .
or, if time' s short, try 30-minute Baked
Beans (recipe below) . Top with bacon strips;
pass slices of brown bread (warmed on grill)
Flavor-bal{ed Beans
The wonderful brown-sugar-and-bean flavor
comes from 2 Y2 hours in the oven . But they're
fixed for baking in jig time-
2 1 -pound cans (4 cups) pork and beans
in tomato sauce
%cup brown sugar
1 teaspoon dry mustard
6 slices bacon, chopped
.Y2 cup catsup
Empty 1 can of beans into 1 Yz -quart c asse­
role; combine brown sugar and mustard and
sprinkle half over beans .
Top with other can of beans and sprinkle
with remaining brown-sugar mixture, the
chopped bacon, and catsup . Bake uncov ered
in a slow oven ( 3 2 5 °) for 272 hours . Makes
6 to 8 servings .
Dutch-oven Baked Beans 'n
Pork Chops
Follow recipe for Flavor-baked Beans,
above, omitting bacon and topping with
lean pork chops . Bake i n Dutch oven set in
hot coals. Mound hot coals over cover and
around Dutch oven .

Old-fashioned Baked Beans
Bake 'em in the oven , or bury Grandma's
Dutch oven in the campfire coals-
2 cups navy beans
74: pound salt pork, sliced
• • • 1 tablespoon chopped hot red pepper
1 � teaspoons salt
74: cup granulated or brown sugar
� teaspoon dry mustard
2 tablespoons molasses
1 small onion, quartered
Wash beans ; cover with water and soak
overnight. Cook slowly until skins burst or
until j ust tender . Drain, reserving liquid .
Place half the beans in bean pot or Dutch
oven . Bury part of p ork in beans ; combine
remaining ingredients and add half. Add
remaining beans and seasonings . Place re­
maining salt pork over top . Cover with bean
liquid .
Cover and bake in slow oven (250° to
300°) or bury Dutch oven in campfire coals
6 to 8 hours . I f necessary, add more liquid .
Makes 6 to 8 servings .
Franks take to party dress
Broncos (recipe, pa ge 68 ) They're
crispy, French-fried wieners
(you dip 'em in corn-meal batter) .
Pick a Bronco off cabbage holder,
dunk in chili sauce.
Help yourself to hot
baked beans. Set to !
103
Poncho's Limas
2 cups dried Limas
1 teaspoon salt
� pound ground beef
� cup onion rings
1 clove garlic, crushed
2 tablespoons fat
1 1 -pound can (2 cups) tomatoes, drained
1 teaspoon chili powder
� cup grated sharp American cheese
Cover Limas with water. Soak overnight.
Add water i f necessary and bring slowly to
a boil . Simmer uncovered 1 hour, adding
salt last half hour of cooking. Drain, reserv­
ing 1 cup bean liquid .
Brown the meat, onion, garlic, and
chopped red pepper i n hot fat . Add the
tomatoes, chili powder, Limas, reserved
bean liquid, and cheese.
Pour into greased 1 1 ;Yzx7Yzx 1 ;Yz-inch
baking dish. Bake i n moderate oven ( 3 50°)
for about 1 hour.
Serve hot top ped with extra grated cheese,
if desired . Makes 8 servings .
1 Choose mild onions, Bermuda or white. 2 Combine milk and eggs, beat thoroughly. Pour into a
Hold firmly with left hand and, with a shallow pan. Drop the onion rings into pan. With your
sharp knife, cut into slices about � inch thick fingers, swish rings around to make sure each is well coated

French-fried Onion Rings

6 medium Bermuda or mild white

Golden, crunchy onions, sliced � inch thick

2 cups milk
3 eggs
Enriched flour
French- fried Salt

Separate onion slices into rings . Combine

onion rings
• •

milk and eggs ; beat thoroughly. A d d onion

rings . Follow step-by-step directions above.
Recipe makes 8 servings .

FRY PLENTY FOR SECONDS, TOO! FOR SPEED, HEAT A CAN OF FRENCH-FRIED ONIONS

3 Lift onions out ; shake over pan to drain. Then drop
in pan of flour, few rings at a time, coating each
well. Shake off excess. Put in a French-frying basket
4 Set basket in deep hot fat (375 ° ) . Notice how few
rings there are in basket -just fill it a fourth full and
onions will brown evenly. Stir once with fork to separate
5 All done - beautiful, crisp golden-brown onion cir­
cles. Drain on paper towels. To keep o nions crispy :
salt just before serving. They'll melt in your mouth!
105
Foil-baked Tomatoes With
Onion
Select med ium, firm tomatoes (one to a
person) . Cut each tomato i n half crosswise,
sprinkle cut surfaces with salt and pepper,
then put together again with a thin slice of
onion between .
Use a toothp ick to hold the reassem bled
tomato intact. Wrap each tomato in a 6-inch
squa re of heavy aluminum foil, and " bake"
at edge of hot grill 1 5 to 20 minutes . Just
right to serve with broiled ham slices .
Mesa Onions
Slice big peeled onions in :>i-inch slices .
Skil let-cook i n bu tter or margarine slowly
over hot coals un til golden, turning frequent­
ly. Season to taste.
Green Beans Au Gratin
Savory cheese sauce makes these so special-
2 tablespoons chopped onion
1 tablespoon chopped green pepper
3 tablespoons fat
3 tablespoons enriched flour
1 teaspoon salt
Pepper
Y2 teaspoon paprika
1 cup top milk
Y2 cup bean liquid
1 pimiento, chopped
� cup grated American cheese
2 cups hot cooked green beans
C ook onion and green pepper in hot fat un­
til onion is golde n . Add fl our and seasonings ;
blend . Grad ually add milk and cooking
l iquid from beans . Cook over low heat until
thick, stirring constantly.
R emove from heat. Add pimiento and
cheese ; stir until cheese melts. Pour over
beans . Makes 6 servings .
Peas and Mushrooms
Extra-easy company fixup-
1 3- or 4-ounce can mushrooms, drained
3 tablespoons butter or margarine
2 pounds fresh or 1 12-ounce package
frozen peas
Hea t m ushrooms in butter. Cook peas in a
small amount boiling salted water until
tend e r ; drain. Add mushrooms and butter.
M a kes 4 servings .
1 06
Campfire vegetables (recipe right) couldn't
be easier - or better. Full fiavor' s sealed in
foil wrapper. Cooks on grill, no pan later
Fluffy Rice
Cook it right on the grill-the fluffiest rice
you ' ve ever seen !-
1 72 cups water
1 73 cups packaged precooked rice
72 teaspoon salt
Bring water to boil over coals in a clean,
one-pound coffee can (with lid ) . Add rice
and sal t ; cover . Set to one side not over heat
to finish fl uffing while meat cooks ; let stand
at least 1 3 minutes .
Apple-filled Squash *
At its best with pork-
2 acorn squash
2 tablespoons melted butter or margarine
>i cup brown sugar
2 72 cups applesauce
Currant jelly
Wash squash and cut in half; remove seeds .
Place cut side down on baking sheet. Bake
in moderate oven ( 3 50°) about 1 hour, or
until squash is tender .
Turn right side up and brush inside with
butter ; sprinkle with brown sugar . Heat
applesauce ; spoon into squas h . Garnish with
currant j elly. Makes 4 servings .
Campfire Vegetables
Place one block of frozen peas ( or other
frozen vegetable) o n b i g square of aluminum
foil . Season with salt and pepper . Top with
a pat or two of butter or margarine .
Bring edges o f foil up and, leaving a little
space for expansion of steam , seal tightly
with double fold . Place this trim p ackage on
the grill or right in the hot coals about 10 to
1 5 minutes . Turn occasionally.
Ranch-style Eggplant*
A real treat with this delicious, mixed-vegeta­
ble stuffing-
1 medium eggplant
3 tablespoons melted butter or margarine
1 cup chopped peeled tomatoes
>i cup chopped green pepper
3 tablespoons finely chopped onion
2 tablespoons chopped celery
1 tablespoon chopped parsley
1 cup soft bread crumbs
1 72 teaspoons salt
Yz cup corn flakes
Wash eggpl ant ; cut in half lengthwise ; re­
move pulp to within Y2 inch of skin. Dice
pulp ; mix with 2 tablespoons of the butter,
tomatoes, green pepper, onion, celery, p ars­
ley, bread crum bs, and salt. Fill eggplant
shell with m ixtur e .
Place i n greased baking dish. Cover. B ake
in hot oven ( 400°) 40 minutes .
Mix corn fl akes with remaining butter ;
sprinkle over s tuffing. Bake uncovered for
1 5 minutes more-till topping is l ightly
browned . M akes 6 servings .
Zucchini Parmesan
4 cups thinly sliced zucchini
1 small onion, sliced
1 tablespoon water
2 tablespoons butter or margarine
1 teaspoon salt
D ash pepper
3 tablespoons grated Parmesan cheese
Put all ingredients except cheese in skillet.
Cover and cook 1 minute.
U ncover and continue to cook, turning
with wide spatula, till barely tender, about 5
minutes longer . S prinkle with cheese; toss .
M akes 8 servings .
 Chapter 5

Salads

Now for a beautiful salad to match sunshine and breeze. Here

are the big, elegant bowl salads, favorite of the barbecue;

cool relish trays; potato salad, coleslaw, gelatin beauties;

expert dressings that keep guests asking for your recipes

1 08
r:Yr.T.I
�
The art of making a super

tossed salad

Salad- makers, s top here for helpful tips

• Variety's the spice. Why limit
your salad tossing to one kind of
greens? Try water cress, Bibb let­
tuce, romaine, endive, escarole,
tender leaves of spinach.
• For eye appeal and flavor con­
trast : Add tomato wedges, onion B I G B O ST O N
ri ngs, green pepper, radishes, grat­
ed cheese, pimiento, egg slices,
olives, small fruits, nuts.

• Save time by cutting several • Bonus tidbits for nibbling : rad­

onion slices or stalks of celery at ish roses, carrot sticks, celery curls,
once. For attractive sliced celery, green onions, crisp rye wafers,
cut on bias. Melba toast.

• Keep 'em perky. Whirl rinsed • To separate head lettuce for

greens in a lettuce basket or pat
dry on a towel before using. Dress­
ing won't cling to wet greens.
• Tear or break the greens instead
of cutting. Keep the pieces small
enough so they 're easy to eat but
large enough to be distinctive.
cups, cut out core with pointed
knife; allow cold water to run into
opening. Lettuce should be a cup
to hold salad . If leaf is flat, split
halfway ; lap one side over other.
• Salad success means serving it
crispy cold-so serve immediately!

For salad kings ­

king- size equip ment
Use a jumbo bowl and servers,
salt grinder and pepper mill.
Chef's seasoning trick : Put a
little salt in mortar, add gar­
lic bud and herbs, then crush.
Use a variety of greens plus
wedges of ripe tomato, hard­
cooked eggs. Add tangy dress­
ing, toss briskly, and you have
the tastiest salad you ever ate
 1 09
ESCA R O L E
More salad poin ters
• Rinse greens in cold water ; pop
them into refrigerator crisper to
keep fresh, crunchy, bright.
• Make the dressing ahead of time
or at the table. Add dressing (either
your own or one from a bottle) the
last minute to chilled vegetables
so salad will be crisp.
• Sprinkle crisp croutons on top to
give crunch, flavor to your salad .
• For drama, place your salad bowl
in a larger bowl of crushed ice-set
on your outdoor buffet table.
Frame it with your best salad plate
or platter and arrange it with a
flair. You'll have an eyestopper!
Mixing techniques for a
tossed salad for the barbecue
1 Have salad greens well chilled in the
refrigerator. Garlic gives the salad
flavor-spar�le, so cut a garlic bud , hold
firmly, and rub briskly about inside of the
bowl. Leave garlic in bottom of bowl to
blend with the other dressing ingredients
2 Add dashes of salt ( 72 teaspoon) , 72
teaspoon sugar, paprika, >i teaspoon
coarse black pepper, and a smidgen of mus­
tard to the bowl. Next, add 2 tablespoons
vinegar, twice that amount of salad oil.
Blend ingredients well ; remove the garlic
Sprin g Salad Bowl
Time short? Rub the salad bowl with garlic
and toss salad with bottled French or Itali an
dressing-
Y2 head lettuce
1 cup sliced celery
1 cup sliced radishes
Y2 small head cauliflower, sliced
72 teaspoon salt
73 cup (2 ounces) crumbled
blue cheese
Garlic Dressing (recipe page 1 2 3 )
Break lettuce in bite-size pieces . Add celery,
radishes, cauliflower, and salt. Sprinkle with
blue cheese.
Toss wi th enough d ressing to coat leaves
at the table or jus t before eating. Serve im­
mediately. Makes 6 to 8 servi ngs .
3 In with the salad greens. Be sure to
break up head lettuce and other greens ;
don't en mk with a knife. Roll the salad,
not t")3S it -with a fork in left hand , spoon
in rig�Yc : 1or ·� goes down, the spoon goes up
and o ve:;:. J.\ ary a leaf hops the salad bowl

Caesar Salad
1 clove garlic
.72 cup salad oil
.72 head lettuce
.72 bunch curly endive
1 cup croutons
1 2-ounce can anchovy fillets
3 or 4 tomatoes, diced
1 beaten egg
.72 cup grated Parmesan cheese
7<l cup lemon juice, fresh,
frozen, or canned
1 teaspoon Worcestershire sauce
.72 teaspoon pepper
.72 teaspoon salt
Mash the garlic clove and add to the salad
oil ; let stand . Break lettuce in salad bowl ;
tear endive. Add the croutons, anchovies,
and tomatoes.
Strain salad oil to remove garlic. Pour
over vegetables. Combine the remaining in­
gredients ; beat well .
Pour over the salad and toss lightly or
roll, as directed on p age 1 1 0 . Garnish with
sliced tomatoes, if desired . Makes 6 servings .
Note: You can serve this hearty salad as
main dish for outdoor luncheons .
Cool and so refreshing for hot-weather meals
Nothing's more appetizing than a picture­
pretty salad. Crispy vegetables, tangy dress­
ing with a hint of garlic, fresh bright color
lll
Western Salad Bowl
.72 head lettuce
� bunch curly endive
.72 bunch water cress
2 tomatoes, cut in wedges
2 stalks celery, cut in sticks
6 radishes, sliced
3 green onions, chopped
.72 green pepper, sliced
� cup Blue-cheese French Dressing
(recipe page 1 2 2 )
Break the lettuce in l arge bowl ; tear endive
and water cress in small pieces. For a crisp
salad, be sure that greens are chilled, that no
water clings to leaves. Arrange the remain­
ing vegetables on top.
Pour Bl ue-cheese French Dressing over
salad and roll to mix, as directed on opposite
page. Serve immediately. Makes 6 servings .
• • •
Note: To give guests a choice of dressing, ar­
range bowl of salad vegetables. Then line up
cruets and bottles with a variety of dressings
for folks to dress their own salads .
Alternative dressings for this salad are :
Fine Herb French Dressing (recipe, p age
1 24) , and Garlic Dressing (page 1 2 3) .
- it's a masterpiece! Give it a handsome
setting in a big bowl, have servers ready. It
takes the spotlight on your barbecue table
112

Perfectly wonderful potato salad!

To rate tops, potato salad must have all flavors
blended to mellow goodness, be j ust the right
tartness - like this Perfect Potato Salad (recipe
opposite) . Serve with tomato slices, Deviled E ggs
(recipe opposite) , hot rolls, refreshing limeade
 113

Hot Potato Salad

72 pound bacon, diced

Pot ato sala d 5 potatoes, cooked in jackets

(3 72 cups cubed )
1 onion, chopped
72 teaspoon salt
34: teaspoon pepper
1 teaspoon sugar
72 cup vinegar
1 beaten egg

Cook bacon till cris p . Combine cubed p o­

Perfect Potato Salad
Just the way you like it-
2 72 cups sliced cooked potatoes
1 teaspoon sugar
1 teaspoon vinegar
72 cup chopped onion
1 72 teaspoons salt
1 72 teaspoons celery seed
% cup mayonnaise
2 hard-cooked eggs, sliced
Sprinkle potatoes with sugar and vinegar.
Add onion, seasonings, and mayonnaise ; toss
to blend . Carefully " fold in" eggs . C hill .
Serve in lettuce-lined bowl and garnish
with parsley, sliced rad ishes, cucum ber, and
extra egg slices, if desired . Makes 4 servings .
Note: For extra crunch and a change of pace,
add Y2 cup sliced celery and 3-i cup sliced
sweet pickle.
Hot Germ an Potato Salad
tatoes, bacon, and onion. Add remaining
ingred ients to bacon d rippings ; heat thor­
oughly, stirring constantly. Pour over potato
mixture and mix wel l . M akes 6 servings .
Cottage-c heese Potato Salad
3 hard-cooked eggs
4 cups cooked , sliced , cooled potatoes
1 cup diced celery
1 cup large-curd cream-style
cottage cheese
% cup mayonnaise
72 cup sliced radishes
72 cup diced green pepper
72 cup sliced green onions
2 teaspoons salt
34: teaspoon pepper
Ripe olives
Set aside 1 egg for garnishing. Chop 2 eggs ;
mix with remaining i ngredients except
olives . Chill . Garni sh with egg slices and
olives. Makes 6 to 8 servings.

Tops all hot potato salads we've ever eaten-

6 baking potatoes
Ya cup vinegar
2 teaspoons salt
34: teaspoon pepper
1 pound bacon, chopped
6 eggs
% cup chopped green onions (and tops)
or 72 cup chopped onion
Cook potatoes in boiling water. Peel and
dice. Add vinegar and seasonings.
Fry bacon till crisp. Cook eggs 4 minutes.
Combine potatoes, d rained bacon, 2 table­
spoons bacon fat, soft-cooked eggs, and
chopped onion . Mix well.
Serve hot salad on a bed of lettuce with
big frankfurters . Makes 8 servings.
Deviled Eggs
6 hard-cooked eggs, halved lengthwise
34: cup mayonnaise
34: teaspoon salt
Dash pepper
2 teaspoons prepared mustard
1 tablespoon finely chopped celery
1 tablespoon finely chopped stuffed
green olives (optional )
1 tablespoon finely chopped green onion
Remove egg yolks . Mash and combine with
remaining ingredients . Refill egg whites, us­
ing p astry tube if you desire . Chil l .
F o r p l u m p stuffed eggs, refill o n l y 8 o f the
whites ; chop extras to use as a tomato-salad
garnish next day.
1 14
Cool-off salads for a porch buffet
Pickled Shrimp
Make-ahead to go on your salad or appetizer
tray-
2 % pounds fresh or frozen shrimp
Y2 cup celery tops
X cup mixed pickling spices
3 Y2 teaspoons salt
• • • Y2 teaspoon salt
2 cups sliced onion
7 or 8 bay leaves
Pickling M arinade
Cover the shrimp with boiling water ; add
celery tops, spices, and salt. Cover and sim­
mer 5 minutes . Drain ; cool with cold water.
Peel the shell from shrimp and devein under
cold water.
Alternate shrimp and onion in shallow
dish. Add bay leaves . Let stand at least 24
hours in Pickling Marinade:
Combine 1 7,i cups salad o il, % cup white
vinegar, 2,7-2 tablespoons capers and j uice,
2,7-2 teaspoons celery seed, 1 ,7-2 teaspoons
salt, and dash Tabasco sauce. Mix well.
Pour over shrimp.
Cover ; chill . Pickled shri mp will keep at
least a week in the refrigerator . Drain, and
serve with onion rings .
Relishes look pretty, stay crisp on a bed
of crushed ice. New onions fan out as plat­
ter dividers. Between are radishes in fancy
dress (see 119 for how-to on relish trims)
Tomatoes S tuffed with
Egg Salad
A sunny center for any salad plate-
6 hard-cooked eggs, chopped
Y2 cup finely chopped celery
73' cup sliced stuffed green olives
X cup minced green onions
D ash pepper
X cup mayonnaise
6 medium tomatoes
Combine eggs, celery, olives, and onions .
Season with the salt and pepper. Add may­
onnaise ; mix well .
Scoop out centers of tomatoes and fill
with the egg salad . Top with additional
olive sl ices . Chill . Makes 6 servings .
Ham Salad
The pickle and lemon juice give a just-right
tang-
1 Y2 cups diced cooked or canned ham
6 hard-cooked eggs, coarsely diced
Y2 cup diced celery
Y2 cup sliced gherkins
73' cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon lemon j uice, fresh, frozen,
or canned
Salt and pepper
Combi ne ham, eggs, celery, and gherkins.
Blend mayonnaise, mustard, and lemon
j uice ; add to ham mixture and toss lightly.
Season to taste with salt and pepper. Chill.
Garnish salad with additional mayonnaise
sprinkled with paprika, if desired . Serve on
lettuce. Makes 6 servings .
Help -yourself Susan
Around it goes - to offer plump Tomatoes Stuffed
with E gg Salad, Pickled Shrimp, chive cottage
cheese, Ham Salad, C abbage-Pepper Slaw (recipe
page 1 20) . Serve Posy Baskets (at bottom of pic­
ture) for guests to nibble while the steak broils
1 16
B arbecue Salad
2 packages lemon-flavored gelatin
2 Y2 cups hot water
2 8-ounce cans (2 cups) seasoned
tomato sauce
3 tablespoons vinegar
1 teaspoon salt
Dash pepper
Dissolve gelatin in hot water. Blend in re­
maining ingredients . Chill until p artially
set. Pour into 5-cup ring mold .
Chill until firm. U nmold ; line center with
lettuce and add bowl of m ayonnaise. M akes
8 to 1 0 servings .
M acaroni - a n d - cheese S alad
A hot favorite in cool guise-wonderful sum­
mer fare-
1 7 -ounce package elbow macaroni
2 tablespoons vinegar
1 cup diced American cheese
Y2 cup chopped green pepper
� cup diced celery
2 tablespoons chopped pimiento
2 to 3 tablespoons minced onion
% cup mayonnaise
or salad dressing
1 green pepper, cut in rings
Cook macaroni accord ing to package direc­
tions . Drain and rinse with cold water. Add
vinegar, mix lightly, let stand 1 0 minutes.
Add the cheese, chopped green pepper,
d iced celery, pimiento, onion, and mayon­
naise. Toss to blend . Chill . Garnish with
green-pepper rings. M akes 6 to 8 servings.
Pickled Beets
Y2 cup water
Y2 cup vinegar
1 tablespoon brown sugar
� teaspoon salt
Y2 teaspoon cinnamon
� teaspoon cloves
• • • Y2 cup halved seedless grapes
2 cups cooked or canned
julienne-cut or sliced beets
Combine all ingredients except beets ; heat
to boilin g ; pour over beets . Chill 6 hours .
Drain, and serve. Garnish with tiny pickled
onions, if desired . M akes 4 servings .
Shoestring Chef' s S al a d
Pretty assortment of meats and vegetables.
Fix ahead, then assemble-
1 cup cooked or canned whole green
beans, drained
1 cup cooked carrot strips, drained
1 cup cooked or canned peas, drained
Y2 cup French dressing
1 head lettuce
1 cup celery strips
1 cup cooked ham, cut in strips
1 12-ounce can luncheon meat,
cut in strips
2 hard-cooked eggs, sliced
Let cooked vegetables stand in French d ress­
ing in refrigerator 2 hours . Place lettuce
cups i n a shallow bowl around a center of
shredded lettuce.
Radiate strips of meat and vegetables in
lettuce cups from the center. Fill in with
mounds of peas . Center with egg slices .
M akes 8 to 1 0 servings .
Chicken S alad Pia te
3 cups coarsely diced cooked chicken
2 cups diced celery
Y2 cup mayonnaise
3 tablespoons lemon juice, fresh,
frozen, or canned
1 teaspoon seasoned salt
� teaspoon pepper
Combine chicken and celery. To m ayon­
naise, add remaining ingredients, and blend .
Pour mayonnaise m ixture over chicken and
let chill 1 hour before serving.
S erve in lettuce cups. Garnish with to­
mato and hard-cooked egg wedges, ripe
olives . M akes 4 to 6 servings .
Cott age-cheese Delight
2 cups drained large-curd cream-style
cottage cheese
� cup pistachio nuts
� cup mayonnaise
Salt
Lightly mix the cheese, nuts, grapes, and
mayonnaise. Add salt to taste. Garnish with
a cluster of grapes, if desired . Serve w ith a
variety of fresh fruits. Makes 4 servings.
To mato festival
buffet salad
It's a tangy ring of Sum­
mer Aspic. Center's may­
onnaise; border is bright
parsley. On lower deck :
small golden tomatoes (slit
into fourths with snowy
caulifiowerets poked in,
green-pepper-ring frames) ,
tiny tomato "cherries, "
ruffiy deviled eggs, assort­
ed crisp crackers. Perfect
with fried chicken, cold cuts

Cheese Souffle S al ad Summer A spic

1 package lemon-flavored gelatin 4 cups cooked or canned tomatoes

1 cup hot water Y3 cup chopped onion
Y2 cup cold water 31: cup chopped celery leaves
Y2 cup mayonnaise 2 tablespoons brown sugar
1 tablespoon lemon j uice, fresh, 1 teaspoon salt
frozen, or canned 2 small bay leaves
% teaspoon salt 4 whole cloves
3 or 4 drops Tabasco sauce • • •

• • • 2 tablespoons (2 envelopes)
% cup grated American cheese unflavored gelatin
3 or 4 hard-cooked eggs, sliced 31: cup cold water
Y2 cup diced celery 3 tablespoons lemon j uice, fresh,
31: cup diced green pepper frozen, or canned
2 tablespoons diced pimiento • • •

1 teaspoon grated onion 1 cup finely cut celery

Dissolve gelatin in hot water. Add cold
water, mayonnaise, lemon j uice, salt, and
Tabasco . Blend well with electric or rotary
beater . Pour into refrigerator tray.
Quick-chill in freezing unit 1 5 to 20 min­
utes, or till firm about 1 inch from edge but
soft in center. Turn into bowl and beat till
fluffy. Fold in remaining ingredients .
Pour into 1 -quart mold or ind ividual
molds. Chill till firm, 3 0 to 60 mi nutes. Un­
mold on platter. Makes 6 servings .
Combine the toma toes, onion, celery leaves,
brown sugar, salt, bay leaves, and cloves .
Simmer 20 minutes ; then strai n .
Measure 3 ;Ys cups. Soften t h e gelatin i n
cold water ; then dissolve i n h o t tomato mix­
ture. Add lemon j uice. Chill mixture till par­
tially set. Add celery ; then chill i n 5 -cup
ring mold till firm.
Unmold on serving platter. Border with
p arsley and center with bowl of m ayonnaise.
M akes 8 to 10 servings .
t l8

L ooking for an easy salad? Just p ass

a relish tray or bowl loaded with color
fro m your own garden or the market.

E asy fix-up s for

Have everything really cold so it'll be
crisp and crunchy .
Try your hand at the relish fix-ups
we show here . Also offer celery sticks,
j uicy pickles, green and ripe olives, to­
your relish tray mato wedges, green-pepper strips, wa­
ter cress, raw cauliflowerets .
For carrot or turnip flowers, cut out
shallow wedges from top to root end
for petals ; then slice i n thin rounds.
C hill i n ice water to curl or cup. Place
flowers o n ends of green toothpicks .

E verything stays cold on crushed

ice in this pretty pitcher-shaped
bowl. Fresh, leafy celery stalks
and young green onions sprout
out of the center. Radish roses
and two kinds of pickles are ar­
ranged on ice around the edge.
Almost any fresh vegetable
you'd like to include in your relish
assortment will have its flavor
improved if you clean and pre­
pare it ahead of time. Store in the
crisper in your refrigerator to
chill thoroughly. For quick chill­
ing, place in a bowl of ice cubes

Speedy way to clean green onions

First, wash garden-fresh onions

under cold runnin g water. Hold
several of the onions in your
hand at one time. Now trim off
the roots - bing, bing, bing ­
with a sharp paring knife.
Tops go off in one quick
slash. Hold bunch of onions
against the cutting board, then
slice across tops. Just think
how much longer it would take
to do each onion separately !
 1 19

Here's how to dress up a cucumber : To flute the
slices, run tines of a fork down an unpared cucum­
ber, all the way around. Slice. Or for extra-easy
eating, cut scored cucumber in thirds, lengthwise,
almost to the center. Then slice cucumber thin
For perfect carrot curls, cut thin lengthwise strips
with parer (it has thin, double-edged blade) . Roll
strip ; secure with toothpick. Two curls will go on one
pick. Place in ice water or wrap in damp cloth ; chill
for 1 hour. Remove picks before arranging on tray

Ways with radishes -fancy and quick

Dominoes. Cut radish at root Radish roses. With the tip of

end to make a deep X. Now your knife, make six petals on
slice off thin circle of red peel cleaned radish, starting at root
in center of each fourth. That's end . Cut petals back from root
how the dominoes get their end as shown in picture below.
spots! Leave fresh green tops Leave some fresh leaves if you
on for color and as "handles" like. Chill in ice water to open
•

Accordions. C ut radishes
in 10 to 12 narrow slices,
as in picture above, but ·

not quite through. Chill in

ice water ; slices will open
and fan out like an ac­
cordion. Slip into a plas­
tic bag and keep in your
refrigerator until needed
1 20

Here's how for coleslaw

C abba g e slaw-

Cabbage-Pepper Slaw
4 cups shredded crisp cabbage
Y2 cup chopped green pepper
2 tablespoons sugar
1 teaspoon salt
1 teaspoon celery seed
Dash white pepper
2 tablespoons tarragon vinegar
1 teaspoon prepared mustard
Y2 cup salad dressing
Sharp knife will cut even shreds. Quarter the
head ; hold it firmly and slice crisp, even shreds Combine vegetables, sugar, salt, celery seed,
and pepper. Combine vinegar, mustard,
and salad dressing ; add to vegetables and
mix thoroughly. Makes 6 servings.

Hot Red C abbage

Colorful, with just the right tartness -

2 tablespoons salad oil

1 medium head red cabbage
(4 cups shredded)
2 medium apples, chopped
2 cups hot water
% cup vinegar
3 tablespoons sugar
72 teaspoon salt

Heat oil ; add remaining i ngredients ; cook

till apples are tender. Makes 6 servings.
Use a three-edged chopper if you like fine, juicy
slaw. First shred the cabbage with a sharp knife

A grater makes fine, short shreds. Hold grater on For extra-crisp, cold cabbage : Toss shreds with
board ; push quarter heads across grater as shown ice cubes; hold in refrigerator 1 hour. Remove ice
crisp and at its best

Slaw in its own leafy bowl

There's glamor in the cabbage patch ! Select a
large head with crisp, curling leaves. Loosen
the leaves and spread out, petal fashion. With a
sharp knife, hollow out center to within 1 inch
of sides and bottom. C hop center to make slaw

Old-fashioned Coleslaw Coleslaw With S weet

1 6-ounce can ( % cup ) evaporated milk Oil Dressi n g
2 to 4 tablespoons sugar Give slaw a new lift with this sweet, glossy
Y2 teaspoon salt dressing-
X teaspoon pepper
2 to 3 tablespoons vinegar 4 cups finely shredded cabbage
• • • • • •

3 cups finely shredded cabbage � cup sugar

Combine milk, sugar, salt, and pepper ; stir
briskly. Add vinegar slowly, to suit taste.
Chill . ( Mixture will thicken upon standi ng. )
Rinse shredded cabbage i n tepid o r slightly
warm water and drain well.
Place in bowl ; cover tightly and chill 1
hour or more. Toss cabbage with the dress­
ing. Makes 3 to 4 servings .
Cottage-cheese Coleslaw
Y2 cup cream-style cottage cheese
Y2 cup mayonnaise
2 tablespoons vinegar
Y2 teaspoon caraway seed
Y2 teaspoon onion j uice
X teaspoon Worcestershire sauce
8 cups finely shredded chilled cabbage
Combine the cottage cheese and mayon­
naise ; add vinegar, caraway seed , onion
juice, and Worcestershire sauce. Mix dress­
ing lightly with cab bage. For stronger cara­
way-seed flavor, chill a few hours before
serving.
Place slaw in large bowl lined with cab­
bage leaves . I f desired, garnish with gen­
erous mound of cottage cheese and green­
pepper rings. Makes 6 to 8 servi ngs.
1 teaspoon salt
1 teaspoon celery seed
Dash cracked black pepper
Dash dill seed (if you like)
1 cup salad oil
X cup vinegar
Dip the cabbage in hot water and then i n
cold water. Drain a n d chill .
Mix dry ingredients ; add salad oil alter­
n ately with the vinegar, beating constan tly
with electric or rotary beater.
Add Y3 cup of this dressi ng (recipe makes
1 Y3 cups) to the cab bage ; toss. Makes 3 to 4
servings.
Cabbage-Pineapple Slaw
3 cups shredded crisp cabbage
1 9-ounce can ( 1 cup ) pineapple
tidbits, drained
1 cup diced apples
1 cup marshmallows ( 1 0 ) , cu t in eighths
Y2 cup chopped celery
Y2 cup mayonnaise
Combine, tossing till mayonnaise coats all
ingredients. Line salad bowl with garden
lettuce ; fill with salad . Garnish with red
apple wedges . M akes 4 to 6 servings.
122

Tips for salad makers

• Prepare several salad-dressing combina­
tions at one time while you have the ingre­
For a delicious
dients out. S tore in covered containers .

• For fish salads, add a d as h or two of

salad - the
Tabasco sauce and lemon j uice. G ives tuna
and salmon a chef ' s touch.
ri g ht dressin g
• Use a liberal hand when you add spices
and herbs to salad dressings, your own or
bottled . Try these : curry powder, celery seed ,
thyme, rosemary, b asil, dry or fresh dill seed , Blue-ch eese French Dressin g
marj oram, oregano, cayenne, red pepper.
Adds snap to a crisp tossed salad-
• S hake or mix dressing vigorously so all the
flavors will blend into one tasty com bina­ 3 ounces blue cheese ( Y2 to % cup,
tion . A blender is wonderful for this j ob. crumbled)
Y2 cup olive or salad oil
• Go " gourmet"-by adding freshly ground 2 tablespoons vinegar
pepper from your own pepper grinder. 1 tablespoon lemon j uice, fresh,
frozen, or canned
• For variety use tarragon, wine-flavored , 1 teaspoon anchovy paste
or her b-fl avored vinegar where a recipe D ash steak sauce
calls for vinegar. Y2 clove garlic, minced
Salt and pepper
•A garlic press is a handy gadget to save
mess and fuss . Helps get every bit of aro­ Crumble the c heese with a fork . Add re­
matic flavor from each garlic cl ove, too ! maining ingredients ; mix thoroughly. M akes
about % cup .

For vegetab le salads, O IL and VINEGAR. in expert propor tions

Add 7;( cup each salad vinegar and salad oil

to dry ingredients in a bottle. Cover, and
shake well. Or add the vinegar and oil to dry
ingredients in a bowl and mix with fork . For
another simple French dressing, see page 1 1 0

Mash a cut clove of garlic in a glass bowl ; use

a small wooden spoon reserved for this job, or
a wooden pestle (see lower left of the picture) .
Then add Y2 teaspoon salt, Y2 teaspoon mus­
tard, :!/:. teaspoon papri:ca, and a dash of cayenne
 12 3

Garlic Dressing Thousan d Island Dressing

1 � cups salad oil 2 cups mayonnaise
Yz cup vinegar Yz cup chili sauce
1 Yz teaspoons salt 3 hard-cooked eggs, chopped
1 teaspoon sugar 1 Yz dill pickles, chopped
Yz teaspoon dry mustard � cup chopped celery
4 cloves garlic, halved 1 green pepper, minced
1 small onion, minced
Combine all ingred ients in bottle or jar;
cover and shake wel l . Store i n refrigerator. Combine all ingredients . Mix thorou ghl y .

(The flavor is better if you let dressing stand M akes about 4 cups .
several hours before using . ) S hake well at
serving time . Makes 2 cups.
Shake-up Dressing
Made-to-order for lettuce wedges-
Fruit French Dressing
Citrus fruit flavor to complement your salad- Yz cup salad oil
Yz cup evaporated milk
� cup sugar !4 cup vinegar
1 teaspoon salt 2 small cloves garlic
1 teaspoon paprika Yz teaspoon salt
)4 cup orange juice Dash pepper
2 Yz tablespoons lemon j uice, fresh, !4 cup chili sauce or catsup
frozen, or canned 2 hard-cooked eggs, chopped
1 tablespoon vinegar !4 cup minced green pepper
1 teaspoon grated onion 2 tablespoons minced onion
1 cup salad oil
Combine all ingred ients in j ar with tight
Combine ingredien ts in bottle or j ar ; cover cover. Cover and shake vigorously about 1
and shake thoroughly . Store in refrigerator. minute. Chill well. Before using, remove
Makes 1 % cups . garlic. Makes 2 cups.

SOUR CREAM + R IPE OLIVES = Western Jewel Dressing

It's cool, refreshing, ideal

for a platter of "select-it­
yourself" salad vegetables.
To 1 cup sour cream ,
add 1 cup finely-chopped
ripe olives, 2 teaspoons
sugar, 2 teaspoons lemon
J UICe (fresh, frozen, or
canned ) , )4 teaspoon cel­
ery salt, and dash of salt.
Mix ingredients well. Chill.
124

H oney-Lime Dressing Fine H erb French Dress in g

Couldn 't be easier! It's sweet, yet refreshingly The tarragon makes it delightful-
tart-just right for fruit-
1 teaspoon salt
Combine 2 p arts honey and 1 p art lime 1 Y2 teaspoons pepper
j uice . Serve over chilled fru its . 6 tablespoons wine vinegar
N cup salad oil
1 Y2 teaspoons chopped ripe olives
Chive Dressing 1 Y2 teaspoons chopped gherkins
Try it on a fresh citrus-fruit salad- 1 Y2 teaspoons chopped chives
1 teaspoon tarragon
1 cup clear French dressing 1 teaspoon chopped parsley
73 cup sour cream
1 tablespoon finely chopped chives Combine all ingredients ; cover and shake
vigorously . Makes about 1 7.:1: cups.
Combine ingredients . Cover and shake well.
Makes about 1 Ys cups.
Nippy Nectar Dressing
1 3-ounce package cream cheese
H oney Mayonnaise
2 tablespoons honey
A tasty topper for either fresh- or canned­ 1 teaspoon grated lemon peel
fruit salads- 2 tablespoons lemon juice
Y2 teaspoon salt
Y2 cup mayonnaise D ash cayenne
X cup honey • • •

Y2 teaspoon celery seed Y2 cup salad oil

X teaspoon paprika
1 tablespoon lemon j uice, fresh, Soften cheese. Blend in all ingredients ex­
frozen, or canned cept salad oil . Add salad oil, 1 tablespoon
at a time, beating well after each addition.
Combine all the ingredients, blending well. Chil l . Beat well before serving over fruit
Makes about % cup. salad . M akes 1 c u p .

OIL + VINEGAR + fresh VEGETABL ES = ZIPP Y DRESSING

Plenty of punch - j ust

right on a vegetable salad.
In jar or blender, put Y2
cup salad oil ; 3 tablespoons
vinegar ; Y2 small Ber­
muda onion, chopped ; 2
tablespoons minced pars­
ley ; 1 tablespoon minced
green pepper; 1 teaspoon
each confectioners' sugar,
salt, dry mustard ; Y2 tea­
spoon red pepper. C over;
set aside 1 hour; shake for
5 minutes. Pour over salad
 Chap ter 6

Bread s and Sandwiches

Clever and carefree, that's you - when

you kno w a few tricks with a crusty

French loaf, brown 'n serves, packaged

mixes. And famous - if you feature your

pancake breakfasts, whopper sandwiches

126

Outdoor- g oin g b rea d s for the barbecue

Butter the bread indoors, Speedy Bread Fix -ups

Toasty Cheese Bread: Spread thick slices of
then warm on grill outside.
French bread with butter or margarine
m ixed with Parmesan cheese. Toast on
Heat in foil to keep moist
skewers over hot coals .
• • •

Cheese Straws: Roll out extra pastry from pie

and sprinkle generously with grated sharp
Buttered S a l t S ticks * cheese. Cut i n s trips and bake till gold en .
1 package brown-and-serve salt sticks • • •

Soft butter or margarine Piping-hot Rolls: Put rolls in l arge coffee can.
Lay can on grill and roll it freq uently.
Slit salt sticks lengthwise not quite through • • •

bottom crust. Spread cut surfaces with but­ Hot Parsley-buttered Rolls: Combine soft but­
ter. Bake in hot oven ( 400°) till sticks are ter or margarine with chopped parsley ;
lightly browned, about 15 mi nutes. spread on split rolls ; then heat i n foi l .

Buttered Salt Sticks in a baske t

They 're extra easy t o fix, but s o delicious. Just zip open
a package of brown-and-serve salt sticks and follow
recipe above. Or spread them with a mixture of butter
and cheese spread. Same goes for brown-and-serve rolls

*Fix indoors
carry out
 127

Hot French Bread : Slice loaf in half length­ Garlic Bread : Heat and serve in a snug foil wrap­
wise. Butter cut surfaces and run two skew­ per (see recipe for Long Boy Loaf below ) . Foil keeps
ers through each half. Prop up on cans or bread warm and moist with fresh-baked flavor.
bricks on grill so bread will toast lightly Put loaf into basket - open wrapper at the table

B acon Twists * Long Boy Loa f

2 cups packaged biscuit mix
8 strips bacon, cooked, drained ,
and crumbled
1 tablespoon grated onion
Y2 to % cup milk
Bacon drippings
Combine biscuit mix, bacon , and onion ; add
milk. Mix j ust till d ough foll ows fork around
bowl . Turn out on surface lightly fl oured
with biscuit mix . Knead Y2 minute.
Pat or roll out in an 8x1 0-inch rectangle,
74' inch thick . Cut rectangle i n half length­
wise, then in Y:i-inch strips. Roll each strip
gently with palms of hands to form a pencil­
l ike strip .
Take 2 strips and twist together in two or
three ropelike twists. Place on ungreased
cooky sheet . Brush with bacon drippings.
Bake in very hot oven ( 450°) about 10 m i n ­
utes . Serve h o t . M akes 2 0 .
Garlic -bread Squares *
Cut unsliced loaf of bread into 2-inch
cubes . Mix thoroughly � clove garlic,
minced , and � cup butter or m argarine.
Spread the mixture on outside of cubes.
Bake on a cooky sheet i n a very hot oven
(450°) a bou t 1 0 :n i n u t es.
Toasty with warm undertones of garlic. A he­
man favorite-
Slash long French loaf in even 1 .)1-i nch
slices, making the cuts on the bias without
cutting clear through. Mash 1 clove garlic
thoroughly (or use 74' teaspoon garlic pow­
d er) ; cream into Y2 cup butter or margarine.
Spread mixture generously between slices .
Wrap loaf in aluminum foil . Place on grill
un til hot, turning frequently.
Slim -j im Bread S ticks *
Prep are 1 p ackage hot-roll mix according
to package d irections . When time to shape,
place d ough on lightly fl oured surface . Turn
several times .
Cut off p iece slightly smaller than golf
ball . Roll with your hands on surface to get
1 0- to 1 2-inch stick, pencil thin . If ends look
knobby, cut off to m ake smooth stick. Place
on greased cooky sheet .
Brush with m ixture of 1 slightly beaten
egg white and 1 tablespoon water. Let rise
uncovered about 20 minutes.
Brush rolls again with egg-white mixture :
then sprinkle with coarse sal t . Bake in a very
hot oven ( 4 50°) about 1 2 minutes . Makes
about 2.)1 d ozen .
128
Crusty Cheese Squares
These "rolls" are ready in minutes-
1 unsliced sandwich loaf
72 cup butter or margarine
2 5-ounce jars sharp spreading cheese
Cut crusts from top and sides of unsliced
loaf. Make eight slices crosswise, cutting to,
but not through, bottom crust ; make one
cut lengthwise down the center of the loaf.
Place on a cooky sheet.
Blend butter and cheese. Spread between
slices, over top, and sides . Tie string around
loaf to hold together . B ake in hot oven
( 400°) or outdoor or reflector oven until
cheese is melty and bread is crusty. Serve
like p an rolls . M akes 1 6 .
Cheese Fingers
Trim crusts from 1 loaf u nsliced d ay-old
sandwich bread ; cut bread in strips 8 inches
long and Yz inch square. Pl ace on baki ng
sheet. Toast in slow oven ( 300°) or in out­
door or reflector oven till delicately brown.
Brush on all sides with melted butter or
margarine; sprinkle with grated Parmesan
cheese. Return to oven about 5 minutes.
Serve hot . Makes 1 6 .
Hot sweet rolls! Put 2 tablespoons water i n large skillet. Lay
cold buns on trivet or wire rack in skillet ; place over medium
heat about 5 minutes. Don't cover skillet or frosting will melt
Golden Corn Stix *
� cup sifted enriched flour
1 tablespoon sugar
1 teaspoon baking p o wder
72 teaspoon soda
72 teaspoon salt
1 � cups yellow corn meal
1 beaten egg
1 cup sour cream
2 tablespoons salad oil or melted
shorte 1ing
Sift fl our, sugar, baking powder, soda, and
salt : stir ia corn meal . Combine egg, sour
cream, and s a l ad oil . Add to dry ingred ients
and stir till j us t blended .
Prehea t corn-stick pans, then grease gen­
erously. Fill pans % full ; bake in hot 0\·en
(4 00° ) about 2S minutes . M akes 1 0 to 1 2
sticks . S erve hot.
Honey -Nut Coffeecake *
Place 2 ta bles poons butter or margari ne,
;!4 cup honey, and ;!4 cup chopped nuts i n
an 8-inch piepa n ; s e t in oven t i l l butter
melts . Arrange refrigerated biscuits ( 1 pack­
age) on top-one in center, others around it.
Bake i n hot oven (42 5 ° ) 1 2 to 1 5 minutes .
I nvert 1 m i nute before removing pan.
Crunchy Bread Sticks - hot or not. For
easy serving, pass bread sticks in one bas­
ket, relishes in second. Cuts dishwashing!

Speedy Donu ts
Speedy Donuts *
They're made with packaged refrigerated
biscuits. Punch a hole in the center of each
biscuit ; stretch to doughnut shape.
Fry them in deep hot fat ( 3 7 5 °) about 2
minutes. Then drai n . Shake i n a p aper bag
with sugar-cinnamon mixture. Serve warm.
Pigs in Blankets *
Easy, yet so tasty and good . Pat refrig­
erated biscuit out lengthwise till you can
wrap it around a Vienna sausage. Fasten
biscuit on sausage with a toothpick or seal
edges with fingers.
Bake in hot oven (425°) 1 2 to 1 5 minutes.
Serve them piping hot.
Crunchy Wheat S ticks *
2 well-beaten eggs
)>i cup sugar
% cup milk
73 cup salad oil or
melted shortening
1 73 cups sifted enriched flour
4 teaspoons baking powder
% teaspoon salt
% cup granular wheat cereal
Grease and preheat corn-stick pans in hot
oven (400°) . Combine eggs, sugar, milk, and
shortening. Sift together flour, baking p ow­
der, and salt ; mix in cereal .
Add liquid mixture to dry ingredients all
at once ; stir just to mix. Fill hot pans % full,
or pour into greased 9x9x2-inch pan.
Bake i n hot oven ( 400°) about 20 minutes.
Makes 1 dozen sticks.
129
Fried Mush
3 cups boiling water
• • •
1 cup yellow corn meal
1 teaspoon salt
1 cup cold water
• • •
Yellow corn meal
In saucepan, heat 3 cups water to boiling.
Combine corn meal, salt, and 1 cup cold
water. Gradually add to boiling water, stir­
ring constantly. C ook till mixture thickens,
stirring frequently. Cover. Continue cooking
over low heat 1 0 minutes .
Pour into greased 8 7"2x4 7"2x2 72-inch l oaf
pan ; chill thoroughly.
Unmold . Cut in 72-inch slices . Dip in ad­
d itional corn meal . Pan-fry on lightly
greased griddle or in skillet until golden
brown , turning once.
Serve piping hot with melted butter and
warm syru p . M akes 8 servings . . . or . . .
Use canned or frozen mush ; slice and brown
i n hot fat as above. A real taste treat for an
outdoor breakfast .
Johnnycal.:: e *
Quick to the table, and o n with the butter!-
2 cups sifted enriched flour
)>i cup sugar
5 teaspoons baking powder
1 teaspoon salt
1 cup yellow corn meal
1.72 cups milk
2 beaten eggs
)>i cup melted shortening
Sift together flour, sugar, b aking p owder,
and sal t . Stir in corn meal . Add milk, eggs,
and shortening .
Beat till just smooth. Pour into greased
1 3x9 72x2-inch pan. Bake in hot oven ( 400°)
a bout 2 5 minutes . Cut i n squares .
Grilled Sweet Rolls
*Fix indoors
Split sweet rolls crosswise . carry out
S pread w i t h soft butter o r
margarine. Toast on griddle o r
skillet. To heat sweet rolls for
your crowd, line up rolls, al­
most on edge in foil or pan ;
heat by the dozen.
1 30

Pancakes . . .
flip 'em to order

for fresh-air feasts

 131

Put your pancake griddle in action

Here's an aid for perfect, even
browning: Tie 2 or 3 tablespoons
salt in a small piece of cheesecloth ;
rub bag over the griddle before you
start the baking to clean and sea­
son it. Repeat rubbing between
griddle loads - no need to grease.
Keep bag for next time you bake
Pour batter with single quick mo­
tion. We're using 7.:1 -cup measure
of batter for each 3 -inch cake. Don't
try cakes larger than 6 inches un­
less you're a flip artist or finish
them under the broiler. Bake a test
cake. Batter should sizzle and start
bubbling when it hits the griddle
When upper side of pancake is
bubbly all over, under side is
done. When a few bubbles
have burst and the edge be­
gins to appear dry, the cake is
ready to turn. Perfect j ust­
turned cakes should be gol­
den brown of even thickness

Tips to flapjack 1nas ters for the bes t in pancakes

e \Vhen using a packa(\"ed pancake mix, stir
batter just enough to blend-don' t worry
about lumps (they'll disappear as you bake) .
e For small same-size pancakes, d i p batter
"·ith a 7,4'-cup measure. Turn once only.
Don't flatten or spank baking cakes . Baking
time for second side is a bout half that of fi rst.
e So pa ncakes ,,·on't stick, season the hot
griddle with small sal t bag (see picture at
top left) . :\Teeds no greasing.
e To keep pancakes hot : Place in hea,·y pan
o\·er ,·ery low heat ; cover but leaYe lid aj ar.
Or place on rack in shallow pan and keep
,,·ann for short time in ,·ery slm,· O\·en ( 2 5 0°) .
e Bake all sizes, from d ollar-size for hot ap­
petizers (spread with cream cheese) to big­
as-your-griddle lumber:j ack size ( but know
your flipping technique before you try these) .
e For perfect heat control, bake hot cakes
in electric skillet or on electric griddle.
e When using regular skillet or griddle, heat
it slowly . This insures uniform, j ust-right
heat. You can test temperature with a spe­
cial griddle thermometer or grill meter. Or
sprinkle griddle with a few drops of water ; if
the d rops dance merrily, pan is hot enough
for you t o start the cakes.
e M ake i t a pancake party with easy
Whipped Butter : Just cream butter with
your electric beater or a wooden spoon till
fl uffy . S poon into bowl and swirl top. For
our pancake-pour-over recipes, see page 134 .
e For variety, try the recipes w e give on
pages 132 to 13 5 . O r mix into plain batter :
finely chopped appl e ; d rained crushed pine­
appl e ; canned whole kernel corn ; chopped
roasted peanuts, or seedless raisi ns.
1 32
Tantaliz in g aroma for a
buckaroo breakfast
Stack 'em high -yo u ' ll have a breakfas t to
whistle at! Serve the m for supper, lunch, too
Blueberry Griddle Cali.es
1 well-beaten egg
1 cup milk
,!4 cup butter or margarine, melted
1 cup sifted enriched flour
2 72 teaspoons baking powder
2 tablespoons sugar
;!4 teaspoon salt
1 cup drained frozen or canned
blueberries, or fresh berries
Combine egg, milk, and butter. Sift the dry
ingredients ; gradually add to liquid, using
rotary beater .
Drop batter o n hot lightly greased grid­
dle, usi ng }/:3-cup measure. Sprinkle about
2 ta blespoons blueberries over each cake.
\Vhen underside is golden, turn and brown
other side. M a kes a bout six 6-inch ca kes .
Golden Pancakes
They're beauties ! A nd almost light as air-
1 cup sifted enriched flour
3 teaspoons baking powder
1 teaspoon sugar
,!4 teaspoon salt
1 slightly beaten egg
1 cup milk
,!4 cup light cream
2 tablespoons butter or
margarine, melted
Sift together dry ingredie n ts . To egg, add
milk, crea m, a nd butter ; mix well ; add dry
ingredients ; bea t till smoot h . (To get a head
start i n morni ng, m a ke ba tter the night be­
fore a nd place i n refrigerator. ) Bake o n hot
griddle. M a kes eight 4-inc h cakes.
Ilere ' s a chef's trick
for blueberry flapjacks
Use pancake mix (or follow rec­
ipe above) ; spoon blueberries
over cakes j ust before turning.
A h a n d ful of these frosty-blue
berries turns plain, hot cakes
into luscious eating. (Drained
canned or frozen blueberries
are fine if fresh ones aren 't in
season. ) Have butter dish load­
ed , a quart of syrup to match
appetites. Offer crisp bacon,
C anadian bacon, tiny sausages

Hurry Flapj acks
Use your favorite p ancake mix . Combine
well-beaten egg, milk, melted shortening ;
add all at once to mix . Stir lightly till fl our is
just moistened . All of the small lumps will
come out in baking.
Season griddle with salt as shown on page
1 3 1 . Test griddle by sprinkling on a few
drops water . If water dances, griddle is
ready. Or use griddle thermometer. I t
should register 380° before you bake .
Dip batter with .J,i cup measure ; pour on
griddle. Pancakes are ready to turn when
edges look cooked and top is covered with
tiny bu bbles . Turn only once. Don ' t pat !
Light-as-a-feather Hot Cakes
1 slightly beaten egg
;\i to 1 cup milk
2 tablespoons salad oil or melted
shortening
1 cup sifted enriched flour
Yz teaspoon salt
2 tablespoons baking powder *
2 tablespoons sugar
Combine egg, milk (for fat, fluffy cakes, use
smaller amount) , and shortening. Add sifted
dry ingredients ; beat smooth.
Bake on a hot griddle. ( Pour the batter
from .J,i cup measure . ) Recipe makes a bout
eight 5-inch cakes.
*No error-2 tablespoons baking p owder
is correct ! This makes the fluffy, cake-type
griddle cake.
Potato Hot Stacks
2 cups grated potato
3 tablespoons grated onion
1 slightly beaten egg
1 tablespoon enriched flour
Yz teaspoon salt
Dash pepper
2 teaspoons milk
2 tablespoons bacon drippings
Combine potato, onion, and egg in mixing
bowl ; add flour, salt, pepper, milk, and
bacon drippings . Blend wel l .
Drop batter (2 tablespoons p e r pancake)
into skillet containing a little hot bacon
drippings . Fry until golden brown, turning
once. Add more bacon drippings to skillet
as needed . Makes 8 to 1 0 p ancakes .
133
Buckwheat Pancakes
Fix batter the night before, and it's all ready
to bake when Dad has the fire right-
3 Yz cups stirred buckwheat flour
1 cup sifted enriched flour
1 teaspoon salt
1 package active dry yeast
or 1 cake compressed yeast
X cup water
1 teaspoon sugar
3 % cups lukewarm water or milk
• • •
2 tablespoons brown sugar
% teaspoon soda
1 tablespoon melted fat
Combine flours and sal t . S often active d ry
yeast in .J,i cup warm water ; compressed
yeast in .J,i cup lukewarm water. Dissolve
sugar in the 3% cups lukewarm water ; add
yeast mixture and sti r into d ry ingredients.
Mix well .
Let stand overnight at room temperature.
(Bowl must not be over one-half full . ) In the
morning stir the batter and add brown
sugar, sod a, and melted fat . Bake on hot
lightly greased griddle.
Note: S tore unused batter i n refrigerator.
To re-use, add 1 cup lukewarm water to
each cup buckwheat flour added ; let stand
overnight. When ready to bake, add 1 tea­
spoon salt, 2 tablespoons brown sugar, %
teaspoon soda, 1 tablespoon melted fat . Bake.
Apple-pancake Roll-ups
Make GIANT-size for hearty appetites-
2 cups sifted enriched flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 well-beaten egg yolks
2 cups milk
2 tablespoons butter or
margarine, melted
1 cup finely chopped apple
2 stiff-beaten egg whites
Sift together fl our, sugar, baking powder,
and sal t . Combine egg yolks and milk . Pour
into dry ingredients ; stir wel l .
Stir in butter a n d apple. Fold in egg
w hites . Let the batter stand few minutes.
Then bake on a hot griddle. M akes about
seven 8 -inch cakes.

Morning sun's a-riding high, appetites are tre-men­
dous when breakfast's ready on the grill. Pitch into
flapjacks by the stack (bake j umbos or silver-dollar
size-your choice) , sizzling ham , sausages or crisp
bacon 'n sunny eggs, corn muffins, real outdoor coffee
Palmer House Griddle C akes
4 cups sifted enriched flour
5 tablespoons sugar
3 tablespoons baking powder
1 teaspoon salt
5 cups milk
3 beaten egg yolks
� cup melted butter
3 stiff-beaten egg whites
• • •
Sugar
Lemon juice
Melted butter
1 recipe C herry Sauce
S ift together dry ingredients . Combine milk
and egg yolks ; pour into dry ingredients and
stir well . Stir in melted butter ; fold in beaten
egg whites. Let batter stand a few minutes .
Grease griddle well ; when hot, p our on
batter to make a 1 2- to 1 5 -inch pancake.
(This is the size the Pal mer House serves .
But if your griddle is small, you 'll have to
settle for smaller cakes . )
Cook over low heat till underside i s golden
brown. Turn and brown on opposite side.
B ake the remainder of these l arge pancakes,
one at a time .
Sprinkle each cake generously with sugar
and lemon j uice; pour a tablespoon of melt­
ed butter over.
Fold edge of pancake one-fourth way over,
then roll as for j elly roll ; sprinkle with addi­
tional sugar . Place c akes on heat-proof plat­
ter and broil till sugar d issolves . Serve with
hot Cherry S auce. Makes 6 to 8 servings .
Pour one of these o ver
your hotcakes . . . wow !
B u t ter S yrup
Always serve it piping hot-
1 cup light or dark corn syrup
� cup butter or margarine
Combine corn syrup and butter. Heat to
boiling ; · stir till blended . Serve hot. Makes
about 1 cup .
Spiced Butter Syrup: Sprinkle hot B u tter
Syrup with cinnamon or nutmeg. Stir.
Maple Butter Syrup: Add Yz teaspoon maple
fl avoring to B utter Syru p .
Orange- Honey Butter
Makes pancakes a sensation !-
72 cup soft butter or margarine
73 cup honey
2 teaspoons grated orange peel
Cream butter ; gradually beat in the honey.
Blend i n orange p eel . Mound mixture high
i n serving bowl and sprinkle the top with
grated orange peel .
Orange - Cranberry Honey
Delightful-and simple as 1 -2-3!-
1 1 -pound can whole cranberry sauce
� cup orange j uice
2 to 3 tablespoons honey
M ix cranberry sauce, orange J mce, and
honey to suit your " sweet tooth . " Serve as
sauce with p ancakes . Makes 2 cups .
Cherry S auce
(for Palmer House Griddle Cakes)
4 teaspoons cornstarch
� cup sugar
1 cup cherry j uice
1 1 -pound 4-ounce can ( 2 72 cups) frozen
red sour cherries, thawed and drained
Combine cornstarch and sugar ; gradually
stir i n cherry j uice. Cook over low heat till
thick and clear, s tirring constantly. Add
cherries ; cook till c herries are heated .

Sandwiches ,
Baby Pizzas
Serve a whole one as a main dish , or cut in
wedges for tasty appztizers-
4 large or 6 small English muffins
31 cup chili sauce
1 teaspoon salt
X teaspoon pepper
31 teaspoon ground oregano
31 -pound package brown-and-serve
sausage
%: cup grated process American cheese
Split muffins and toast the cut side. Spread
with chili sauce; combine salt, pepper, and
oregano and sprinkle over .
Cut each sausage l ink in fourths and place
polka-dot fashion over muffins. Top with
cheese. Broil 4 inches from heat until hot
through, about 2 to 3 minutes . M akes 4 to 6
servings, or . . .
Sardine Pizzas: Spread each toasted muffin
with 1 tablespoon tomato paste ; sprinkle
with monosodium glutamate and ground
oregano.
Place 3 or 4 sardines on each (large muf­
fin) ; sprinkle with 2 tablespoons grated
American process cheese. Broil 4 inches from
heat until hot through, 5 to 8 minutes .
135
fun to eat
American -style Pizza "Pie"
1 package hot-roll mix
1 pound bulk pork sausage
1 6-ounce can ( % cup ) tomato paste
2 cloves garlic, minced
Ys teaspoon pepper
1 31 tablespoons crushed oregano
or 31 teaspoon ground
31 pound sharp process American
cheese, grated (2 cups)
31 cup grated Parmesan cheese
Prepare d ough from roll mix according to
pack age directions, but omit rising. Divide
dough in two. On l ightly floured surface roll
out each piece, stretching to form two 1 0-
inch circles.
Place each on greased cooky sheet ; clip
d ough at 1 - inch intervals around edge, and
p ress so edge s tands up slightly .
Break sausage in small bits i n skillet ; fry
slowly until evenly browned, about 1 2 min­
utes, pouring off fat as i t accumul ates . Drai n .
Spread tomato p aste on d o u g h circles .
Combine sausage with garlic and season­
ings ; sprinkle on top . Sprinkle with Ameri­
can cheese, then with Parmesan. Bake Pizza
i n hot oven (42 5°) about 2 0 minutes. Makes
6 to 8 servings .
C ut a generous wedge of Pizza. Filling's
tangy with tomato and meaty with
browned sausage for the Italian touch
1 36
Juicy inside, crus ty ou tside
Little Loaf Sandwiches (recipe below) .
Fill brown-and-serve French bread with
Bologna-cheese spread, tomato slices;
brown in oven. Serve with green onions
Friday-burger
1 cup ( � pound ) grated American
cheese
3 hard-cooked eggs, chopped
1 6 72 - or 7-ounce can (1 cup ) tuna,
flaked
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped stuffed olives
2 tablespoons chopped sweet pickle
72 cup mayonnaise or salad dressing
8 hamburger buns
8 green-pepper rings
2 tablespoons grated American cheese
Combine ingred ients, except last three . Cut
thin slice from top of each bun. Remove cen­
ter of buns, leaving sides ;\1 inch thick, and
thin layer on bottom .
Fill with tuna salad . Put green-pepper
ring around mound of salad . Place 6 inches
from heat and broil about 3 minu tes . Sprin­
kle with 2 tablespoons cheese ; broil 2 min­
utes longer or till melted . Top with sprig of
water cress . Makes 8 servings.
Beanwiches
6 slices bacon
1 1 -pound can (2 cups) baked
beans, drained and chilled
Yz cup catsup
Ya cup diced celery
� Ctlp chopped green onions
1 72 teaspoons horse-radish
6 hamburger buns
Melted butter or margarine
Dill-pickle slices
Cook the bacon till crisp ; drai n ; crumble.
Combine the bacon, beans, catsu p, celery,
onions, and horse-rad ish. Brush inside of
buns with butter ; toast lightly till warm
throughout.
Fill buns with the bean mixture. Tuck 2
pickle slices in each. M akes 6 servings .
Little Loaf S andwiches
The little loaves brown while the cheese filling
melts to golden goodness-
72 pound Bologna
� pound sharp process American
cheese
2 tablespoons prepared mustard
3 tablespoons salad dressing or
mayonnaise
2 teaspoons minced onion
2 small loaves brown-and-serve
French bread
Butter or margarine
Tomato slices
Sweet pickles, sliced lengthwise
Grind Bologna and cheese. Add mustard ,
salad d ressing, and onion . M ake a d iagonal,
lengthwise slit in loaves but d o not cut
through crust. Carefully spread cut surface
with softened butter.
Spread generously with cheese mixture.
Place row of tomato slices in each l oaf. Put a
slice of sweet pickle on each tomato slice.
Place on cooky sheet, fastening the edges of
loaves with toothpicks, if necessary.
Brown in hot oven ( 400°) 1 5 minu tes or
on edge of grill till golden brown. Cut each
loaf i n thirds. Makes 6 servings.
Choo -choo Sandwich
1 loaf French bread
� cup butter or margarine
1 clove garlic, minced
Tomato slices
Cheese slices
Thin slices corned-beef loaf
Green-pepper rings
Cut bread diagonally in 1 ;\1-inch slices, not
quite through bottom crust. Cream butter
with minced garlic. S pread on bread slices .
Place tomato slice, cheese slice, corned­
beef slice, and green-pepper ring between
bread slices . Bake on baking sheet in mod­
erate oven (3 50°) 20 minutes .
Or stick skewer through loaf l engthwis e ;
wrap i n foil ; place on gril l . Turn frequently.
Heat until cheese melts .
Cut through bottom crust j us t before
serving. M akes 7 to 10 servings.
 137

Dagwood Towers Marshall Field's Special

4 hamburger buns
Butter or margarine
Lettuce
8 X: -inch slices cooked ham
1 recipe Perfect Potato Salad (page 1 1 3 )
1 2 thin tomato slices, cut i n half
Cut buns in half; spread with butter. Top
each half with lettuce leaf, ham slice, then
big scoop of potato salad .
Garnish salad with three half slices of to­
mato in pin-wheel fashion ; center with
stuffed green olive. Makes 8 servings.
For each serving, butter a large round
slice of rye bread . Place butter side u p on
large plate.
First, put on several leaves of head lettuce,
then a layer of thin slices of Swiss cheese.
Add large lettuce cup, reverse side up. Cover
with slices of white meat of chicken.
Pour Thousand Island Dressing over. Top
with a tomato slice, then a hard-cooked egg
slice. Garnish with crisp, hot bacon slices,
ripe olives, and topper of p arsley.

Friday-burgers (recipe opposite) .

They're buns hollowed out to hold
hefty helping of tuna-cheese mix­
ture. Serve'em hot from the broiler

All aboard the Choo-choo

Sandwich basket : French
bread dices with slices of to­
mato , c11eese, corned beef,
and green pepper baked in
between. U ra o a piece of
bread (it's cut thro ugh) ;
steady your share of topping
with a serving fork . Now to
the head of the "train" for
some crisp, green relishes

Build Dagwood Towers for the gang. Start with

a bun. On top goes a crisp lettuce leaf. Next, a
man-size slice of ham. Last, good potato salad
with tomato pin wheel, and stuffed olive peak

Subm arine Sandwiches
Here's your wide-open chance to create a
sandwich specialty ! Split a long l oaf of
French or I talian bread , but don't cut q uite
through . Cut a length to match your ap­
petite or start with miniature brown-and­
serve loaf. (If you like, scoop out some of the
center to make room for more filling ! )
Spread generously with mustard , whipped
garlic butter, and /or mayonnaise with curry
p owder. Or sprinkle bread with plain oil­
vinegar French dressing.
A traditional Sub starts with salami-you
take it from there. A few p ossibilities : boiled
ham, proscuitto, Bologna, sliced tongue,
beef, chicken, tuna, pickled herring, l o bster,
crab; American cheese, Swiss, provolone,
ricotto ; lettuce, green-pepper strips, slices of
tomato, onion, cucumber ; p ickles-from
gherkins to artichoke hearts to tiny red pep­
pers ; ripe and green olives.
Some specialists moisten the l ayers of
"stuffing" with olive or salad oil, sprinkle
with capers, sage, oregano, or other favorite
herbs. Away with food inhibitions !
Blue-cheese Puff-ups
1 3-ounce package cream cheese
2 ounces blue cheese, crumbled
( 73 to Y2 cup )
1 tablespoon li ght cream
1 tablespoon chopped parsley
� teaspoon onion j uice
� teaspoon W orcestershire sauce
Dash monosodium glutamate
6 slices bread
3 small tomatoes, peeled and thinly sliced
6 slices bacon, cut in half
Soften cheeses at room temperature ; blend
well . Beat in cream ; add parsley, onion , and
seasonings . Toast bread on one side. Butter
untoasted side.
Place tomato slices on bread and spread
with cheese mixture . Top each slice with
b acon. Broil slowly until bacon is crisp.
Serve at once. Makes 6 open-face sandwiches .
Dive in for
a Sub marine!
That's one pictured at lower
right. Start with a hefty cut of
French bread ; add plenty of
ballast from tray. A Sub can go
to j awbreaker heights - some
addicts pile up 30 ingredients!
1 39
Western S andwiches
A Ray Hanks specialty from the Triple H
Ranch, Tucson , Arizona-
4 slices bacon, cut in small pieces
8 eggs
Y2 teaspoon salt
Dash pepper
Y2 cup chopped green pepper
� cup chopped onion
16 slices enriched or whole-wheat bread
Soft butter
Mayonnaise
Fry bacon . S p oon off about half the fat .
Beat eggs slightly ; add salt a n d pepper. Pour
egg mixture into skillet. Keep fire low . When
mixture starts to set at bottom and sides, lift
cooked porti ns with a wide spatula so un­
cooked mixture goes to bottom of skillet.
\Vhen eggs are almost firm, remove from
heat and add green pep per _ and onion . Trim
crusts from bread ; toast slices on one side.
Spread u ntoasted side of 8 slices with butter,
and 8 with mayonnaise.
Top buttered slices with hot scrambled
eggs ; cover with slices spread with mayon­
n aise. Serve hot. Makes 8 servings .
Here's a te mp ting, open-face
sandwic h - ser ve it piping hot
Cheers from blue-cheese devotees when you
serve these Blue-cheese Puff-ups (recipe left) .
While sandwich broils, creamy, zesty cheese­
spread puffs and browns, bacon topper crisps.
Hidden under all are tomato slices. Serve with
cold carrot strips, olives on a bed of water cress
1 40
Heat and serve in a foil coz y
Ham Line-up Loaf
Fix ahead, heat half an hour before time to
eat-
3 2 X -ounce cans ( %' cup ) deviled ham
X cup pickle relish
1 loaf French bread (about 12 inches
long)
Soft butter or margarine
Tomato slices
Combine ham and p ickle rel ish . Cut loaf in
72-inch slices, almost to bottom crust.
Spread with butter and ham mixture be­
tween every other slice. Wrap in foil ; heat
in hot oven ( 450°) 25 minutes, or on edge of
grill till warm through .
Fo�d foil back ; tuck tomato sl ices in with
the han 1 filling. (Or, to match p icture, put
the tomato slices between the unfilled bread
slices-then each sandwich has a tomato
topper . ) Let folks break off their own serv­
ings . M akes about 1 0 sandwiches .
H a m - salad Jumbos
1 4 72 -ounce can deviled ham
2 to 3 tablespoons chopped sweet pickles
2 hard-cooked eggs, chopped
1 tablespoon catsup
1 tablespoon prepared mustard
• • •
4 coney buns, split and buttered
Combine first 5 ingredients . Fill coney buns
and wrap each i n aluminum foil, sealing
securely . Place on baking s heet.
Heat in slow oven (300°) 1 5 minutes, or
on edge of grill . M akes 4 servings .
Sandwiches in a row
Everyone gets a big toasty-warm
sandwich filled with deviled ham­
pickle-relish spread and a plump
tomato slice from this Ham Line­
up Loaf. Serve with garden relishes
 Chapter 7

Dess erts and App etize rs

...

. ·

.. . .
. .. . .
: . ..
...

Something delicious, something that

shows just a touch of genius . . . but easy,

remember! That's what you want for the

brisk beginning, the friendly, leisurely

finish to a really memorable meal

1 42

Take your pick

A glistening bed of ice gives these
glasses of orange and tomato j uice
chilly glamor. Fix ahead - a big
trayful for a big party - to pass
as guests arrive for brunch or a
porch supper. If you like, perk up
tomato juice with Worcestershire
sauce, lemon j uice, salt, a few drops
of Tabasco . Or offer grapefruit
j uice-apricot combination
(see Golden Fruit
Refresher, recipe below)

Get-started
appetizers
•

Golden Fruit Refresher: Add water to one 6 -

for the barbecue ounce c a n frozen grapefruit-j uice concen­
trate according to directions on can. Add
two 1 2 -ounce cans ( 3 cups) apricot nectar .
Chill . M akes 1 0 to 1 2 servings .
Warm-ups: Heat potato chips or crackers
in foil pans over the coals. Or, fix . . .
//ere's wha t to serve to Herb Potato Chips: Spread one 4-ounce
package potato chips in foil p an ; sprinkl e
hold appeti tes in check with Y2 cup grated process American cheese,
then lightly with thyme. (A sprinkling of
till the barbecue's ready basil or marj oram is good , too . ) Heat over
coals or in moderate oven ( 3 50°) 5 minutes,
or till cheese melts . Serve hot.

While food cooks, run 2 long skewers length­ Waiting-for-the-coals appetizer : Chill cans
wise through big salami or Bologna for easy of consomme till j ellied. Serve cold in pa­
turning. Heat on grill, turning frequent­ per cups with crisp relishes, crackers. Or
ly. When hot, put on platter; cut in cubes pour chilled bouillon in glass of crushed ice
 1 43

Blue-cheese Dip Chilled Tom ato - Cheese Soup

Soften two 3-ounce packages of cream
cheese, Y2 cup mayonnaise or salad dressing,
2 tablespoons light cream, 1 tablespoon
lemon j uice (fresh, frozen, or canned) , and
4 to 6 ounces (about 1 cup) finely crumbled
blue cheese. Blend till smooth. ( Extra easy
in a blender ! ) Makes a bout 2 cups.
On-a-skewer First Course: On each individual
skewer, arrange cubes of frankfurters, sa­
lami, 1 or 2 chicken livers, and 2 tiny red or
yellow tomatoes .
Brush with melted butter or margarine
mixed with a little Worcestershire sauce.
Broil over coals, letting each person grill his
own . Later, toast rolls on same skewers .
1 can condensed tomato soup
2 cups light cream
1 teaspoon lemon j uice
1 teaspoon horse-radish
Few drops Tabasco sauce
Y2 cup cream-style cottage cheese
� cup chopped green onions
1 teaspoon salt
� teaspoon pepper
Combine soup, cream, lemon j uice, horse­
radish, and Tabasco. Beat with rotary beater
till well blended . Add remaining i ngredi­
ents ; mix wel l . Chil l . S erve in chilled bowls.
If desired, top with a fluff of sour cream or
whipped cream . Makes 4 to 6 servings.

Here's how for our To mato -go - ro und

As refreshing an appetizer as you could wish for. C luster little
red-cherry and yellow-pear tomatoes around a server of nippy Blue­
cheese Dip (recipe above ) . Dress up your tray with garden lettuce,
bright parsley, or curly endive. Colorful cocktail picks are handy
to spear and dunk bite-size tomatoes. For other dips, see page 145
1 44

For snacks or dessert, pass a cheese tray

Cheese guide to good eating -an_y ti me for any meal

Your choice How it looks and tastes How to serve

Natural or colored. Texture is firm to crum­ W i t h fruit p i e , crisp crackers, i n sandwiches,

A merican bly; flavor, mild to sharp. on dessert. o r snack tray, i n creamy sauces.

Texture is crumbly. Semihard ; veined with C rumble in crunchy salads, in salad dress­
Blue blue-green mold. Mild to sharp, salty flavor. ings. Blend with butter for broiled steak
Roquefort type. topping. Use for dessert or snacks.

Soft, creamy; sharp characteristic taste; pro­ With a variety of dark, whole-grain breads
Brie nounced odor. -especially good. Eat the crust.
(bree')

Soft, creamy; rich, full, distinctive flavor. One of the world's classic dessert cheeses.
Ca mem ber t Serve at room temperature-the consistency
(ca m -on-bare') of thick cream is ideal. Eat the crust.

Pale yellow interior. Mellow flavor, smooth.. For sand wiches, dessert, or cheese tray.
Cha n telle semisoft texture.
(shan't-tell')

White ; mil d ; uncured. Use in salads or for a spread mixed with

Co t tage chives, nuts ; in cheese cake for dessert.

White ; mild and fresh as crea m ; soft. C ube to toss in fruit salads; thin with cream
Crea m for dessert topping. Serve on cheese tray or
use in sandwich fillings.

Round, red-coated cheese. Mild flavor. Hard, B right hub for dessert o r snack tray. "Baby
Eda m, Gouda smooth texture. Gouda" weighs less than a pound ; Edam
(ee-da m , gow'-da) weighs 2 to 4 pounds.

Compact, creamy, veined with green mold. C rumble in salads and salad dressings. Use
Gorgonzola Piquant flavor. o n the cheese tray. Try i t with j uicy pear
(gor-gon-zzo' -la) slices.

Golden yellow. Robust flavor and odor re­ Spread on toast and crackers, rye and pum..
Liederkranz sembling Limburger. pernickel breads.
(lee' -der-krans)

Characteristic odor-victim of many a jest! Men like it on dark breads, with salty potato
L i m b urger Among the most delicious of cheese flavors. chips, pretzels, and coffee.

Delicate yellow color. Hard, compact cheese. G rate to serve over spaghetti, soups, salads,
Parmesan Zesty flavor. casseroles.
(par' - may-sahn)

Pale yellow, hard cheese. Round , even holes. Slice for the Dutch-lunch platter. Cut in
Swiss Mild nutlike flavor. sticks for salads.

Smooth, creamy texture. Spread easily; slice Excellent for cheese sauce, souffles, for snack
Process when chilled. Melt smoothly and quickly. and dessert trays.
cheeses * *For process cheeses, selected lots of cured cheese
American are blended, pasteurized, and packaged.
Brick
Limburger
Pim iento
Swiss
Others

Delightful blends, ready-to-spread-mild to With crackers o r your favorite bread , on

Cheese very sha rp, smoky, with relish, olive, pine­ Melba toast, for afternoon tea or late-eve­
sp reads apple, garlic, pepper. ning snack.
( G1assed and
packaged)

American, Parmesan, others-in shakers or For salads, soups, spaghetti,

Gra ted bags. vegetables au gratin.
hot breads,

cheeses

Cheese-duo Dip
1 8-ounce package cream cheese
1 5-ounce jar blue cheese spread
1 tablespoon grated onion
1 teaspoon Worcestershire sauce
7'2 cup chopped California walnuts
Soften cream cheese. Add remaining i ngre­
dients and combine thoroughly with electric
mixer. Use as a dip or for stuffing celery.
Makes about 1% cups.
Creamy Chive-cheese Di p
1 1 2-ounce carton chive cream-style
cottage cheese
3 to 6 drops Tabasco sauce
Parsley or chives
Place cheese and sauce in blender and blend
until fluffy and crea my. ( Or beat with a ro­
tary or electric beater. ) Garnish with pars­
ley or chopped chives . M akes about 1 Y2 cups.
145
The speediest snack e ver
Lay out the "welcome mat" with a cheese-tray
sampler. Look over varieties on the cheese
counter in your market - mild and sharp,
hard and soft. Include old standbys; add new
ones for adventure. Set out toasted crackers ·
Deviled Dip
1 5-ounce j ar pimiento-cheese spread
1 2 � -ounce can deviled ham
7'2 cup mayonnaise or salad dressing
2 tablespoons minced parsley
1 tablespoon minced onion
Dash monosodium glutamate
4 drops Tabasco sauce
With electric m ixer or blender, combine
cheese spread , d eviled ham, mayonnaise,
parsley, onion, and seasonings. Chill . Makes
about 1 73 cups.
For Dipping
Liverwurst Cubes: Cut liverwurst slices into
cubes. Pass pretzel sticks instead of cocktail
picks to dunk cubes in barbecue sauce.
Pineapple Chunks: S p ear with cocktail picks.
Dip i n cream cheese thinned with cream .
Midget Franks: Pour sauce that comes in
can with franks into bowl . D u nk franks.
1 46

For fun after the meal - these nice- to-serve extras

Hot Buttered Pop­ Roasted nuts : Use
corn : Try this " fin­ the last embers of
ish" for your barbe­ dying coals to roast
cue meal. Pop corn California walnuts
over coals in a wire or peanuts in the
popper. Put in a big shell. Place the nuts
bowl ; then pour in a wire corn pop­
melted butter over. per ; shake to heat
Sprinkle with salt. evenly. Then serve
For popcorn with a immediately - pip­
sharp tang, sprinkle ing hot with plenty
it lightly with grat­ of salt. Pass a bowl
ed Parmesan cheese of bright red apples

Want a coolin g, li ght dessert?

More temp ting desser t ideas
• Heat frozen little fruit pies-one apiece-­
on the grill .
• Creamy A pricot Dessert : Add 1 p ackage
instant vanilla pudding to one 1 2-ounce can
( 1 Yz cups) apricot nectar. Beat with rotary
beater till smooth . Fold i n 73 cup chopped
California walnuts, Yz cup heavy cream,
whipped . Spoon into sherbet glasses ; chill .
Top with additional whipped cream and
sprinkle with nuts . M akes 4 to 6 servings.
e Big strawberries to dunk in sour cream or
confectioners' sugar.
• Fruit cup polka-dotted with blueberries,
raspberries, strawberries, and sprinkled with
shredded coconut .
• Fresh blueberry-peach compote : C hill
berries and peaches. Just before serving, peel
peaches and slice (or use drained canned or
froze n sliced peaches) . Line sides of serving
bowl with peaches. Mound blueberries in
center, top with a sprig of fresh mint. Pass a
pitcher of rich cream, a shaker of sugar.
• Parfai t pie or cheese cake wedges .
e Gelatin cups : Just pour fruited-gelatin
mixture into paper cups (saves dishes) ; chill
in refrigerator till set . Easy to carry out.
• Dasher-style ice cream served straight
from the ice-cream freezer.
• Popped wild rice : Put small amount un­
washed wild rice (top quality, new crop)
into fine sieve. Place i n deep, hot fat ( 400°)
till rice is popped . Drain on paper towels.
S prinkle with salt, serve in bowl . Especially
good with cool fruit or tomato j uice.

Cargo of gold
Black iron "boat" holds chilled
melon sections, clusters of dark
grapes. And what could be quicker
for a dessert - or a morning eye­
opener? Squirt with lemon juice.
 147
For a sweet and simple meal ending -

Cheese-and-fruit tray : Can't

beat it for good eating. No
trick either. Just put out a big
wedge of your favorite cheese
- or several kinds (see C heese
guide to good eating, page 144)
- your choice of fresh fruits ,
crisp crackers. Let every out­
doors fan pitch in for himself

Fresh pineapple in the shell : Melon-patch treats : Be sure

Cut chilled pineapple in to choose j uicy, ripe melons ;
fourths, leaving leafy top in­ chill well. Cut thumpin' ripe
tact. Remove hard core from watermelon wedges, as above.
sections. With grapefruit knife, Or serve tray with three kinds
loosen fruit from peel close to of melon- watermelon, canta­
pineapple's "eyes. " Cut in loupe, honeydew - with lime
bite-size pieces, as above. Pass wedges for zip . Also see the
a bowl of confectioners' sugar pictures below and opposite

Heavenly Hawaiian Cream

You'll like it for its luscious flavor, for saving

you time-

1 No. 2 can (2 72 cups) pineapple tidbits

� pound ( 1 6 ) marshmallows,
cut in eighths
� cup well-drained maraschino cherries,
cut in fourths
• • •

1 cup heavy cream, whipped

• • •

74: cup slivered blanched almonds,

toasted
Shredded coconut

Drain pineapple, reserving }4 cup of the

syrup. Combine pineapple, m arshmallows,
cherries, and reserved }4 cup syru p .
Let stand 1 hour. Fold in whip ped cream.
Spoon into dessert dishes and chil l . To
serve, sprinkle with nuts and top with coco­
nut. Makes 6 to 8 servings.

Tropical parfait
A tower of cool melon balls ! Spark up with
this tart finish : Add a bit of lemon j uice.
For subtle flavor, first rub glasses with fresh
mint and chill. Top with mint sprig. Pass
a pitcher of chilled ginger ale to pour over
148
Ice-cream
Candy -stick I c e Cream
Ever so smooth, with flecks of peppermint-
1 tablespoon ( 1 envelope) unflavored
gelatin
� cup cold water
1 % cups milk , scalded
1 cup crushed peppermint stick candy
� teaspoon salt
2 cups heavy cream, whipped
Soften gelatin in cold water ; dissolve in hot
milk. Add % cup of the candy and the salt ;
stir till candy dissolves ( heat slightly if nec­
essary) . Pour into refrigerator tray. Freeze
till firm ; break into chu nks and beat with
a n electric beater until smooth. *
Fold in whipped cream and remaining
candy. Return to tray ; freeze firm. Makes
about 1 Y2 quarts of ice cream .
*Or freeze till partially frozen ; beat un­
til smooth with rotary beater.
sundaes
Chocolate-velvet Sauce
Combine one 1 3 -oUt1Ce can ( 1 % cups)
evaporated milk, 1 cup sugar, two 1 -ounce
squares unsweetened c hocolate, Yz teaspoon
sal t . Cook mixture over medium heat till
smooth and thick , stirring constantly. Re­
m ove from heat. Add 1 teaspoon vanilla.
Chill. Makes about 1 pint.
Snow S auce
Cook Y2 cup sugar with ;Ys cup hot water
till sugar d issolves . Add 7.4' pound ( about
1 6) marshmallows, cut fi ne, and stir vigor­
ously till they mel t . Pour slowly into 1 un­
beaten egg w hite, beating with rotary or
electric beater till mixture begins to thicken,
about 3 or 4 mi nutes. Makes 2 cups.
Jiffy Caramel S auce
Heat Y2 pound (28) caramels with Yz cup
hot water in top of double boiler, stirring
occasionally, till caramels are m elted and
sauce is smooth. Makes about 1 cup.
Minted Pineapple Sauce
Com bine one 9-ouncc can (1 cup) pineap­
ple tid bits, � :2 cup light corn syru p , 7.4' tea­
spoon mint extract, and 2 drops of green food
coloring. Blend mixture well ; then chill.
M akes about 1 .Y:;i cups.
Banana Sundae Sauce
Corn bine % cup diced fully ripe, flecked­
with-brown ba nanas and }.1 cup m aple-fl a­
vored syru p . Serve as is, or chill . Garnish
with chopped ma raschino cherries, if de­
sired . M akes about 1 cup.
Skyscraper Su ndae
Combine one 6-ounce can frozen orange­
j uice concentrate with � cup drained,
canned crushed pineapple. Alternate mix­
ture with scoops of vanilla ice cream. Top
with whipped cream, pineapple, and mint
 1 49

It's all in the way you cut it in two ! Trace a zigzag Melon sundaes : Cut chilled cantaloupe in half
line around the melon's middle. Then make a deep crosswise; remove seeds. Cut thin slice off bottom
thrust with knife this way, that way - all around . of each half so melon won't tip. Fill center with va­
Scoop out seeds. Serve as is, or with fruit, sherbet nilla ice cream - or try peach, lemon, pineapple

A dazzling Rainbow-sundae Buffet..

Scoops upon scoops of ice cream in three flavors.
Banana halves, strawberries between. Toppers :
cherry sauce, walnut halves, sliced peaches, crushed
pineapple - also Chocolate-velvet and Snow Sauces
(see recipes on opposite page) . It's your choice. Keep
a supply of sundae sauces, nuts, fruits - offer
a choice with any ice cream
150

ALL-AMERICAN APPLE PIE - THE FAVOR ITE OF FAVOR I TES ! KEEP WAR M AT EDGE OF G R I L L . SERVE

Apple pie
P are 5 t o 7 tart * apples and slice thin,
or use 2 N o . 2 cans ( 5 cups) sliced
pie apples, drained . Combine % to
1 cup sugar, 2 tablespoons enriched
fl our, 1 teaspoon cinnamon, 7;,1 tea­
spoon nutmeg, and dash sal t ; mix
with ap ples . Fill 9-inch p astry-lined
piepan ; dot with 2 tablespoons butter
or m a rgarine. Adj ust top crust. Bake
in a hot oven (400°) 50 minutes, or
till done.
*If apples aren' t tart, add 1 table­
spoon lemon j uice, and, if you like, a
bit of grated lemon peel, too.
Plain Past�y : Sift together 1 Yz cups
sifted enriched fl our and Yz teaspoon
salt ; cut i n Yz cup shortening with
pastry-blender or blending fork till
the pieces are the size of small peas.
Pat-a-pie Pas try - use your fa vorite fruit .filling
1 For 8- or 9-inch double-crust
pie : Into pieplate, sift 2 cups
sifted enriched flour, 2 teaspoons
sugar, and 1 X teaspoons of salt
3 Reserve 73 of dough to crumble
over filling for top crust. Press
rest of dough to line bottom of pie­
WITH C HEESE ATOP plate evenly . Leave some for sides
151
Sprinkle 4 to 5 tablespoons cold water
one at a time, over the ingredients,
gently mixing and pressing with fork
till d ough j ust holds together. Divide
for lower and upper crust ; roll to Ys
i nch on lightly floured surface. Use
light strokes . M akes enough pastry
for one 8 - or 9 -inch double-crust pie
or 4 to 6 tart shells.
Rim trim : Trim lower pastry even
with edge of piepan. Roll top crust so
edges will extend Yz inch beyond low­
er crust ; cut slits for steam to escape.
Dampen lower edge with water. Lay
top crust on filled pie and fold extend­
ed edge over edge of bottom crust. To
crimp edge : With forefinger of right
hand, press crust between thumb and
forefinger of l eft hand .
2 Using fork , whip % cup salad
oil with 3 tablespoons milk ;
pour over flour mixture. M ix with
fork till flour is all dampened
4 Press dough up sides to finish
shell. Crimp edges. Add filling;
crumble reserved dough in small
pieces, sprinkle over filling. Bake
152
R ancho Birthday C ake
B ake a yellow cake-your own or a pack­
aged mix. To make a 3-layer cake as in pic­
ture below, you may need to double your
recipe or use 2 boxes mix.
"Lazy-K" Frosting
1 Yz cups sugar
Yz cup water
X teaspoon cream of tartar
4 egg whites
1 teaspoon vanilla
Combine sugar, water, and cream of tartar.
Cook (stir only till sugar dissolves) to very­
hard-ball stage (266°) . Wipe off any crystals
on pouring side of pan with damp cloth.
Beat egg whites till stiff but not dry. Pour
syrup slowly into egg whites, beating con­
stantly. Add Y2 teaspoon vanilla ; beat till
frosting holds in peaks. Add remaining va­
nill a ; beat till frosting holds in peaks.
Makes enough frosting for tops and sides
of two 9 -inch layers. Decorate cake with
" brands" of Chocolate Confectioners' -sugar
Frosting. Note: To frost extra-large cake as
in picture, d ouble recipe.
Chocolate Confectioners' ­
sugar Frosting
Combine thoroughly one-half 1 -ounce
square unsweetened chocolate, melted, 4
teaspoons milk, 1 >i cups sifted confection­
ers' sugar. Use pastry tube or paper cornu­
copia to make brand decorations .
"Branded" Rancho Birthday Cake
Grill-bali:ed Berry Cobbler
To serve 4, allow 3 cups fresh blackberries
or youngberries and Y2 to 1 cup sugar (de­
pending on sweetness of berries) . M ash ber­
ries slightly with sugar i n Dutch oven or
large, heavy skillet (one with high lid, if
possible) . Set aside while you mix u p a small
batch of drop biscuits (from packaged bis­
cuit mix) , using light cream i n place of
milk.
Heat skillet of berries to boiling ; d rop
the soft dough by spoonfuls atop. Put on lid
and cook as you would dumplings, 1 5 to 20
minutes, watching to see that the fruit d oes
not boil over. Serve warm with cream.
Date-Nut C ali:e
1 cup boiling water
1 cup chopped d ates
Yz cup shortening
1 cup sugar
1 teaspoon vanilla
1 egg
1 % cups sifted cake flour
1 teaspoon soda
Yz teaspoon salt
Yz cup chopped California walnuts
Pour boiling water over chopped d ates ; cool
to lukewarm. Stir shortening to soften. Grad­
ually add sugar, crea ming wel l . Add vanilla
and egg ; beat well . Sift d ry ingredients to­
gether ; add to creamed mixture alternately
with date mixture. Beat well.
Stir in chopped walnuts . Bake i n greased
8x8x2-inch pan, 1 hour or till done. S erve
topped with whip ped crea m, if desired .
Yippee ! Toy bucking
broncos help Dad or
Brother celebrate in be­
man style. The cake's a
velvety one, three layers
high, covered with "Lazy­
K" Frosting - chocolate
brands (recipes above ) .
Decorations for ladies :
C owgirl rides atop pink
frosting, and a few posies
nestle at base of candles.
To make extra-large cake
as in picture, double reci­
pes for both cake and
frosting given above.
 Chapter 8

Bevera ges

You 've arrived at the sit-and-sip department . . . very important

department in this delightful business of relaxed outdoor living!

Keep 'em lo lling and lingering with perfect coffee kept s teaming

hot in an immense pot; o r with one more tall, shivery-cool drink

1 54

Mal(e it coffee - iced or hot

The all - A merican favorite -

morning, noon, or night. Fix
"old fai t hful" in your coffee
maker. Or make instant

P ass the coffee ! Make sure you have a

jumbo pot if you' re serving it hot-or a
B I G pitcher for iced coffee. Fill cups
again and again-folks'll keep sipping till
you stop pouring.
I f the crowd ' s a big one, better use a
large baking pan or shallow wooden box
for safety-first tray to pass filled cups.
Keep warm on edge of grill, on warm­
ing shelf above barbecue, or with food
warmer (see page 6 9 ) . If you have an out­
door electrical outlet, plug in you r au to­
matic coffee maker. In a j iffy, coffee's hot
and fragrant, j ust the strength you like.

Use a man-size coffeepo t

This one boasts its own knee-high stand with
candle warmer - keeps coffee piping hot but
won't boil away that fresh flavor, wonderful
aroma. No strong arm needed to pour - j ust
tip the pot. This old covered-wagon-style
enameledware in gray and black with red
trim includes divided plates, mugs, platters

Clear t u m b lers of iced coffee

Here's a perfect way to pep you up, shoo away
heat waves. And it's easy to keep a supply on
hand . Iced coffee is only as good as the coffee
you brew, so measure coffee and water carefully .
Make brew by your favorite method. On op­
posite page: three ways to delicious iced coffee

C ampfire Coffee
Mix 1 or 2 slightly beaten eggs with 1
pound coffee-any grind . Place in wet mus­
lin bag large enough to hold twice that
amount ; tie . (First boil muslin in clear wa­
ter ; then rinse . )
Bring 2 gallons (8 quarts) fresh cold wa­
ter to rolling boil, then reduce heat below
boiling point . Add dash salt. Add bag of
coffee, being sure to submerge it.
Cover, brew over low heat (don't boil) at
least 30 minutes . Push coffee bag down sev­
eral times while brewing. Remove bag and
keep coffee hot till serving time .
Makes 40 servings .
Iced Coffee
Quick method: Make coffee double strength
-for 2 glasses, use 8 ta blespoons coffee to
1 }.1 measuring cups water . Pour hot, freshly
made coffee into tall ice-filled tum blers.
Refrigerator method: Chill regular-strength
coffee ; pour over coffee ice cubes.
Iced Instant Coffee
Put 1 rounded teaspoon instant coffee
(more or less according to the strength you
want) into each glass . Add a little hot water
to each serving to dissolve coffee. Stir. Add
ice cubes and cold water to fill the glass .
Re me mber these golden ru les for good coffee
• Always start with a coffee maker that's
thoroughly clean-one that has been
scru bbed faithfully after each use to get rid
of the fats and oils that form on the sides of
the coffee maker . Use scouring pad to re­
move stains, sudsy hot water ; then rinse well .
Scald with boiling water before using. (Be
sure not to dunk the base of your automatic
coffee maker i n water ! )
• The fresher, the better-that's how coffee
should be. You help coffee stay that way if
you keep it in an airtight container in a cool
place . Also, buy coffee in small quantities or
enough for just a week's supply.
• Choose coffee of the proper grind for your
coffee maker-saves you money and gives
you top fl avor .
• Always draw fresh, cold water for making
coffee. Water from the hot tap may rob your
coffee of fresh taste .
1 55
Instant Coffee
For each cup required , place 1 rounded
teaspoon instant coffee in coffeepo t . Add an
equal number cups boiling water.
Rio Chocolate
A spicy chocolate-coffee drink-it'll be one of
your favorites-
2 1 -ounce squares unsweetened
chocolate
� cup sugar
4 teaspoons instant coffee
%: teaspoon cinnamon
� teaspoon nutmeg
Dash salt
1 cup water
3 cups milk
Whipped cream
Cinnamon sticks
I n top of double I Joiler, com bine chocolate,
sugar, coffee, ground spices, salt, and water .
Cook over low heat, stirring till chocolate
is melted and blended . Bring to boiling and
cook 4 minutes , stirring constantly . Now
place over boiling water ; stir in milk ; heat
thoroughly.
To serve : Beat with rotary beater till
foamy . Pour into cups. Top with fluff of
whipped cream . Use cinnamon sticks as stir­
rers . Makes a bout 6 servings .
• No cheating in measuring ! Be sure to
measure accurately each time. Allow 2 ta­
blespoons of coffee for each % standard
measuring cup of water .
• The water should come to a full, rolling
boil before you let it come i n contact with
the ground coffee.
• Never boil coffe e. I f you do, the fl avor
fl oats from your coffee maker. And after all,
you want the fl avor i n your coffee cup , not
i n your kitchen !
• Find the best timing for your fl avor pref­
erence and coffee maker, then stick to it.
• Sweeten iced coffee with a simple syr u p ,
m a d e by simmering 1 c u p water and 1 cup
sugar for 3 to 5 minutes. S tore in refrigerator
for future use . Pass pitcher of syrup instead
of sugar bowl . Remember to o ffer cream, too .
• Be thrifty with leftover coffee-freeze as
coffee ice cubes .
1 56

Tall and frosty coolers - so refreshin g

Have straws ready!

Circling from bottom :
Triple Orange Cup,
Chocolate Malted M ilk,
Pink Cherry Soda
(recipes, page 160 ) ,
Frutti-tutti Ginger Ale,
Cranberry Punch, Lemon
Zingo (pages 158, 159) ,
Apricot Float (page 160 ) ,
Perfect I ced Tea (recipe,
opposite page) in center
 157

Tips on making tea Instant Iced Tea

• Keep teapot spotlessly clean ; rinse well
after washing . Use it only for tea. Scald tea­
pot with boiling water before each use.
• Measurefresh , cold water and tea carefully,
then you'll always get same good results. Be
sure to allow for weakening by melting ice .
• Bring water to vigorous boil before pour­
ing over tea .
• Be a clock watcher on timing the brew !
• If you happen to make tea too strong or
forget to pour the brew off in time, it's apt
to cloud . To make it sparkle again, pour tea
into glass or enamelware pan and reheat
(don't boil) till clear. Remove fro m heat
immediately and add a bout Yz cup boiling
water for each quart tea.
Perfect Iced Tea
To make 4 glasses l of iced tea, measure 2
tablespoons (6 teaspoons) tea leaves (or 6
bags) into teapot. (For large quantity, you
m ight use a glass or e namelware pan . )
Pour 2 cups fresh, vigorously boiling wa­
ter over leaves . Cover and let tea stand 5
1 minutes. Stir a second or two . Pour brew
through a tea strainer into glass, earthen­
ware, or enamelware pitcher (warm glass
p itcher first with hot water so it won ' t break) .
I mmediately add 2 cups cold water and
let tea cool at room temperature till you're
ready to serve i t .
Pour t e a into tall ice-filled glasses . Offer
j uicy lemon wedges and sugar . Trim glasses
with mint sprigs, if desired .
For each glass of iced tea, almost-fill glass
with cold water. Add 1 rounded teaspoon
instant tea-more or less to suit your taste .
Stir to d issolve . Add the ice. Trim glasses
with mint sprigs and lemon slices . For lots
of tea, make a p itcherful at a time.
I nstant tea makes a q uick base when you
are stirring up punch for the crowd . Con­
coct your own recipe by adding fruit j u ices
and sugar.
Spiced - tea Special
2� cups boiling water
2 tablespoons tea
>i teaspoon allspice
>i teaspoon cinnamon
>i teaspoon nutmeg
%: cup sugar
1 pint bottle (2 cups) cranberry-
j uice cocktail
1 � cups water
� cup orange j uice
� cup lemon juice
Pour boiling water over the tea and spices .
Cover ; let steep 5 minutes. S train ; add sug­
ar ; cool . Add remaining ingredients ; chill .
Garnish with lemon slices . Makes 6 to 8
servings .
Tea Sparkle
Here' s a thirst-quencher with a great big
punch! Three flavors blended into one dis­
tinct "special" tea-

1 cup boiling water

Frosty Mint Tea 4 teaspoons tea leaves
or 4 tea bags
3 cups boiling water 1 cup light corn syrup
6 teaspoons tea leaves or 6 tea bags 4 cups cold water
1 tablespoon mint jelly 1 cup lime j uice
Lime juice 1 large bottle (3 � to 4 cups)
Confectioners' or granulated sugar ginger ale , chilled
Ginger ale , chilled Lime slices
Maraschino cherries
Pour boiling water over the tea . Let steep 5
minutes . Strain and pour hot tea over j elly ; Pour boiling water over tea ; steep 3 min­
stir to d issolve . Chill . To frost rims of chilled utes ; stra i n . Add corn syrup , cold water, and
glasses, dip into lime j u ice, then into sugar . lime j u ice ; mix thoroughly. Chill .
F ill glasses half full of tea ; add crushed Pour into p unch bowl over ice . Add gin­
ice ; fill to frost line with chilled ginger ale. ger ale when ready to serve . Garnish with
Garnish with lime slices and mint sprigs . lime slices and maraschino cherries. Makes
M akes 6 servings. 12 servings .
1 58

Frui t drin ks
Naturals for your ou tdoor meals: fruit juices and punches,
bottled soft drinks -poke the m porcupine - s tyle in bucket of
chipped ice - milkshakes and sodas, thick with ice crea m

Citrus Sunshine Punch Old - ti m e Lemonad e

1 6-ounce can frozen orange-juice For a quickie, keep sugar syrup (made as
concentrate below) on call or fix lemonade from frozen
1 6-ounce can frozen concentrate-
lemonade concentrate
1 6-ounce can frozen Combine 1 cup sugar and 1 cup water in
limeade concentrate saucepan. Heat, stirring constantly, until
4 cups cold water sugar d issolves, then bring to a full rolling
1 large bottle (3 7'2 to 4 cups) boil . Cool ; store in refrigerator.
ginger ale, chilled For each serving, combine 3 to 4 table­
spoons of the syrup with 1 Yz ta blespoons
Combine i ngred ients except ginger ale ; pour lemon j uice (fresh, frozen, or canned) and
over ice block in bowl . Add ginger ale j ust 1 cup water. Pour into ice-filled glasses.
before serving. Ma kes 1 2 to 1 5 servi ngs . Trim each glass with mint sprigs, lemon and
strawberry slices as in picture at left.
Pink lemonade: Fix in a j iffy with frozen
pink lemonade concentrate . Pour into ice­
filled glasses.

Limeade
7'2 teaspoon grated lime peel
Juice of 10 limes ( % cup)
%: cup sugar
2 cups water

Combine all i ngredients and stir to dissolve

sugar. Chill . H alf-fill each glass with ice
cu bes or crushed ice ; fill with lime m ixture .
Garnish with lime slices, if desired . Makes
about 6 servings.

North Pole merry-go - round

Pass the basket server with tall glasses of
Old-time Lemonade (or mix lightning­
quick frozen lemonade concentrate) . This
favorite drink is cool as its green fresh-mint
topknot, cart wheels of lemon. How about
an extra strawberry from center bowl?
 159

Frutti- tutti Ginger Ale Honolulu Punch

A picture-pretty way to serve an old favorite- Y2 cup sugar

For each serving, put 2 spears of pineap­
ple into large glass . Add 2 or 3 ice cubes, 2
maraschino cherries with stems, and 2 or 3
lime slices . Fill with ice-cold ginger ale .
Lemon Zingo
It's that quick and that nippy-
1 6-ounce can frozen
lemonade concentrate
1 6-ounce can frozen
pineapple-juice concentrate
1 large bottle (3 Y2 to 4 cups)
carbonated water, chilled
1 cup water
1 cup strong tea
1 cup unsweetened pineapple juice
%: cup lemon j uice, fresh,
frozen, or canned
Ys cup orange j uice
2 small bottles ( about 2 cups)
ginger ale, chilled
Orange slices
Mint sprigs
Make simple syrup by boiling sugar and wa­
ter 5 minutes ; set asid e . Combine tea and
fruit juices ; chil l . Just before serving, add
gi nger ale a nd syru p to taste. Garnish with
orange slices, mint sprigs . Makes 6 servi ngs .

Thoroughly combine j uice concentrates . Minty Grape Cooler

Pour mixture over ice cubes. Add carbon­
ated water and serve at once in tall glasses .
If you like, float a few lemon slices for trim .
Makes about 6 servings.
For fruited muddlers: Slip a lemon slice on
each long muddler, so it will be j ust a bove
rim of glass. Then alternate a few mara­
schino cherries and pineapple chunks almost
to top end of muddler.
For sugarjrosted glass rims: Dip rims in
fruit j uice, then in sugar. Let dry.
Cranberry Punch
Plenty of sparkle and tang-
1 cup sugar
1 Y2 cups water
1 cup mint leaves
1 cup lemon j uice, fresh,
frozen, or canned
2 cups grape juice
1 large bottle (3 72 to 4 cups)
ginger ale, chilled
Combine sugar and water ; cook for 5 min­
utes. Cool slightl y . Pour over mint leaves .
Add lemon j uice. C over and let steep 1 hour.
Strain . Add grape j uice. Just before serv­
ing . add ginger ale. Garnish glasses with
sprigs of mint. M akes 2 q uarts.

� cup sugar
Y2 cup boiling water
Hot Mulled Cider
1 1-pint bottle (2 cups)
cranberry-j uice cocktail Have this for a snappy October barbecue-
1 cup orange j uice
� cup lemon j uice, fresh, Y2 cup brown sugar
frozen, or canned � teaspoon salt
• • • 2 quarts cider
2 small bottles (about 2 cups) 1 teaspoon whole allspice
ginger ale, chilled 1 teaspoon whole cloves
3 inches stick cinnamon
Add sugar to water, stirring to dissolve. Add Dash nutmeg
fruit j uices . Chil l .
Just before serving, p o u r over crushed ice Combine brown sugar, sal t , and cider. Tie
or cubes and add ginger ale. spices i n small piece of cheesecloth ; add .
I f you like, garnish with an orange slice Slowly bring to a boil ; simmer, covered, 2 0
slipped over the rim of each glass and tuck in minutes . Serve hot with twist of orange peel .
a sprig of mint. Makes about 6 to 8 servings, Use cinnamon sticks as muddlers . M akes 1 0
or 1 Yz quarts. servings .
160

Brigh t fruit sparklers

with plenty of fizz
Good as if they took a lot of
fixing! Make 'em in tumbler
as at right, or have a Triple
Orange Cup (recipe below ) .
For the tumbler style, scoop
two balls of orange sherbet
into a tall glass. Then fill
with chilled orange pop. Slip
a half-slice of orange over
the rim and poke a sprig of _

fresh mint to one side

Time for dessert? Make

it a soda or a thick malt

Triple Orange Cups Chocolated Malted Milk

For each serving, cut slice from blossom
end of ora nge. Scoop out pulp and white
mem brane with spoon (save to use in fruit
cup or salad ) .
Place small scoop orange sherbet in each
orange cup . Fill with chilled orange car­
bonated beverage. Serve at once with short
straws (or cut long straws in half) .
Pink Cherry Sodas
1 envelope cherry-flavored
summer-drink powder
1 cup sugar
2 cups milk
1 quart vanilla ice cream
1 large bottle (3 .Yz to 4 cups)
carbonated water
Combine drink powder and sugar. Dissolve
i n milk . Pour into glasses . Add scoop of ice
cream to each and pour carbonated water
over. Makes 8 to 1 0 servings, or 2 ,l1 quarts.
72 cup milk
1 .72 tablespoons instant cocoa
1 .72 tablespoons malted milk
5 scoops vanilla ice cream
Combine milk, cocoa, malted milk, and 3
scoops ice cream ; beat well with electric
mixer or rotary beater, or blend 1 minute in
electric blender. Pour into two 8-ounce glass­
es ; add another scoop of ice cream to each.
Apricot Float
Just 1, 2, 3-and it's ready-
1 1 2-ounce can ( 1 .72 cups) apricot
nectar, chilled
3 scoops vanilla ice cream
Chilled carbonated water
Pour apricot nectar into three tall glasses.
Add scoop of vanilla ice cream to each. Fill
with carbo nated water. Stir before serving .

Index
A Cheese
Appetizers, 1 42-145
Bologna, heated, 142
Cheese tray suggestions, 1 44
for Dipping, 1 4 3 , 1 45
Dips
Blue-cheese, 143
Cheese-duo, 1 4 5
Chive-cheese, C reamy , 1 4 5
Deviled, 1 4 5
Fruit Refresher, Golden , 1 4 2
Herb Potato Chips, 1 4 2
On-the-skewer First Course, 1 4 3
Tomato-Cheese Sou p ,
Chilled, 1 4 3
Waiting-for-the-coals, 1 4 2
Warm-ups, 1 4 2
Apple pie, 1 5 1
Apples, Cinnamon ( i n foil) , 7 4
Aspic, Summer, 1 1 7
B Clambake, New Englan d , 80
Bargain barbecues, 76-79
Bean Bake, Bowwow , 68
Beans
Baked , 102-103
Green, au Gratin, 1 0 5
Limas, Poncho's, 103
Stew , Kettle-of-, 70
Beef, see Meats
Beets, Pickled , 1 1 6
Beverages, 153-160
Apricot Float, 160
Check list of, 16
Cherry Sodas, Pin k , 1 6 0
Chocolate Malted M i l k , 160
Cider, Hot M ulled , 1 5 9
Coffee, 154-155
Campfire, 1 5 5
Iced, 1 5 5
Instant, 1 5 5
Rio Chocolate, 1 5 5
Ginger Ale, Frutti-tutti , 1 5 9
Grape Cooler, M i n t y , 1 5 9
Lemon Zingo, 1 5 9
Lemonades, 1 5 8
Limeade, 1 5 8
Orange Cups, Triple, 1 5 6 , 1 60
Punch
Citrus Sunshine, 1 5 8
Cranberry, 1 5 9
Honolulu , 1 5 9
Tea, 157
B reads, 1 25-134
Bacon Twists, 1 2 7
Cheese
Fingers, 1 28
Pretzels, 78
Straws, 1 2 6
Squares, C rusty , 1 28
Toasty, 1 2 6
Coffeeca ke, Honey- N u t , 1 2 8
Corn
Hush Puppies, 8 1
Johnnycake, 1 2 9
Mush, Frie d , 1 2 9
Stix, Golden, 1 28
Donuts, Speedy, 1 29
French
Garlic, 1 2 7
Hot, 127
Long B o y Loaf, 1 2 7
Garlic-bread Squares, 1 2 7
Pancakes, 1 0 1 , 130-134
Rolls
Bread Sticks, Slim-j i m , 1 2 7
Parsley-buttered, 1 2 6
Piping-hot, 1 2 6
Sweet, Grille d , 1 2 9
Salt Sticks, B uttered , 1 2 6
Sandwiches, 135-140
Seasoning guide, 88-89
Wheat Sticks, C runchy, 1 29
161
c F
Cabbage slaws, 1 2 0- 1 2 1 Firebuilding
Cakes, 1 5 2 Charcoal fires, 22-24
Cantaloupe Sundaes, 1 49 for a clamba ke, 80
Ca rrot curls, 1 1 9 Wood fires, 22
Charcoal fires, 22-24 Fish and Seafood
Charcoal-broiled, see individual B roiled Fillets with Parsley
foods Sauce, 5 7
Clambake, N e w England, 80
breads, 78, 1 26 , 1 28 Clams, Steamed , 5 7
dips, 1 4 3 , 1 4 5 Fish i n Foil, 5 6
Dressing, B l u e Cheese Fish Fry, 57, 8 1
French, 1 2 2 Fisherman's Luck ( i n foil) , 7 5
Guide, 1 4 4 Grilled Fish Foldovers, 5 7
P u p s , 67 Kabobs, K e y West, 9 3
salads, 1 1 3 , 1 1 6 , 1 1 7 , 1 2 1 Lobster Tails, Broiled, 56, 57
sandwiches, 60, 1 3 9 Salmon, Royal Chinoo k , 80
sauces, 34, 6 5 Sauces for, 87
C hicken Smoky-broiled Fish, 5 7
Barbecued , "Smoky," 50 Outdoor Fish B a k e with
Cacciatore, 5 2 Lemon, 43
Foil-B a ked , Supreme, 5 2 Foil-cooked
Fried , 55 Apples, Cinnamon, 74
in-the-garden (in foil) , 75 Bologna and Beans, 78
Grill-broiled, 52 Brea d , 1 2 7
How to mount on spit, 5 1 Cheese Pups, 6 7
for 1 0 0 , 8 1 C hicken Supreme, 5 2
Rodeo , 53 C o r n , 1 00
Salad Plate, 1 1 6 Fish, 56, 75
Sauces for, 8 4 , 86 Meals, 72-75
Chocolate, Rio, 1 5 5 C hicken-in-the-garden , 75
Chuck-wagon Special, 74
Clams, Steamed, 57 Dixie Dinner, 73
Coleslaws, 1 2 0- 1 2 1 Po'k-chop Treat, 74
Coffee, 1 5 4-155 Pot Roast, Silver-plate d , 79
Coffeecake, Honey-Nut, 1 28 Potatoes, 74, 97
Corn Ribs 'n Kraut, 75
breads, 81, 128, 1 2 9 Sandwiches
on t h e cob Choo-choo, 1 3 6
Foil-roasted, 100 Ham Line-up Loaf, 1 40
I ndian Style, 100 Tomatoes with Onion, 1 05
Kettle-cooked, 101 Turkey, 53
Yankee-style, 1 00 Vegetables, Campfire, 1 06
Flapjacks, 1 0 1 Frankfurters, 66-68, see also Meats
Hominy Scramble, Golden, 1 0 1 French Fries, 98
Pudding, Hartwell Farm , 1 0 1 Frostings, 1 5 2
Stew , Indian-, 7 1
Succotash, 100
C ucumber, fancy ways with, 1 1 9
G-H-1
G riddle C a kes, 130-134
Ham, 3 8 , 46, see also Meats
D 'n Potatoes, Scalloped, 99
Desserts, 1 46- 1 5 2 Sala d , 1 1 4
Apple p i e , 1 5 1 sandwiches, 1 4 0
Apricot, C reamy, 1 4 6 Hamburgers, 58-63
Cakes, 152 Hot Dogs, see Frankfurters
Cargo o f Gold , 1 4 6 u nder Meats
Check list o f , 1 6 Hush Puppies, 8 1
Cheese-and-fruit tray, 1 4 7 I c e C ream, Candy-stick , 1 48
Compote, blueberry-peach, 1 4 6 Ice-cream sundaes, 1 48-149
Frostings, 1 5 2
Hawaiian Cream, Heavenly, 1 4 7
Ice C ream, Candy-stic k , 1 48
Ice-cream sundaes J-K-L
Melon, 1 4 9 Johnnycak e , 1 2 9
Rainbow-sundae B u ffet, 1 4 9 Kabobs, 90-9 4 , 1 43
Sauces for, 148 Lamb, 3 3 , 36-37
Skyscraper, 1 4 8 Lemonade, 158
I deas for, 1 4 6 Limas, Poncho 's, 103
Melon-patch treats, 1 4 7 Limeade, 1 5 8
Nuts, Roasted, 1 4 6 Lobster Tails
Parfait, Tropical, 1 4 7 Broiled Frozen, 57
Pineapple in shell, 1 4 7 Butterflie d , 56
Popcorn, Hot Buttere d , 1 46 Luncheon Meat Bars, Glazed, 41
Donuts, Speedy, 1 2 9
Dressings, Sala d , 1 2 2-124
Drip pan, how to make, 44-45
M
Macaroni and Cheese
Sala d , 1 1 6
E Main dishes, check list of, 1 6
Egg Salad , Tomatoes stuffed Marinating mea t , 88-89
with, 1 1 4 Meat, 25-94
Eggplant, Ranch-style, 1 0 6 Bargains, 76-79
E ggs Bars, Glazed, 41
Devile d , 1 1 3 Beef
Hominy Scramble, Golden, 1 0 1 B risket Slices, Hickory, 43
E q uipment for barbecues Corned Beef, Spicy, 4 1
Charcoal grills, 18, 19, 2 1 cuts t o barbecue, 30-3 1
Electric appliances, 1 9 , 2 0 , 69 Hamburgers, 58-63
Tools, accessories, 2 1 Cheeseburgers, 60
Warmers, 6 9 Country-club , 62
1 62
Meats, hamburgers contin ued
Double-decker, 63
Fiesta, 63
How to dress up, 62
How to keep warm, 6 2
J u m b o Beefburgers, 6 0
P a u l Bunyanburgers, 59
Ranch-house, 5 8
Sauces f o r , 64-6 5 , 83, 84
Skilletburgers, 6 2 , 81
Smoky B u rger
Stack-ups, 43
Tepee, 76
Tips for making, 58
Kabobs, 92, 94
Pot Roast
Quick Barbecued , 4 1
Silver-plated, 7 9
Roasts, 3 1 , 44-45
Short Ribs, grilled, 79
Short Ribs, Hawaiian, 4 2
Steaks
Charcoal-broiled , 26-27
Chuck, Chef's G rilled, 36
Cube Steak Sandwiches, 3 5
Fla n k , Stuffed, 3 7
Marinated Hickory, 35
Minute Steaks ,
Buckaroo, 78
on the Rocks, 35
Rou n d , Rotisserie, 78-79
Tendered , 35
Tenderloin Tips, 37
Bologna and Beans, 78
Chicken, 50-55
Cooking terms, tips, 28-29
Fish and Seafood , 4 3 , 56-5 7
Frankfurters, 66-68
All-American Hot Dogs, 66
Barbecued, 6 7
Bean Bake, Bowwow, 68
B roncos, 68
Cheese Pups, 67
" F rank " Fries, 6 7
Frankfurt Bar-B - Q , 6 7
Kabobs, 90, 9 3
Puppet, 76
Saucy Fran ks, 6 7
Wiener roast for crowd , 8 1
Kabobs, 90-94
Best Hot-dog, 93
Company Cookout, 92
Dad's Delight, 9 2
Delish - , 92
Hickory Lamb, 7 7
Key W e s t , 93
Meat on a Stick, 94
Mile-long Sandwiches, 90
On-a-skewer First Course, 1 4 3
Picnic Piggies, 9 0
Rancher's Shish-kabobs, 9 0
salami-sausage, 94
Supper-on-a -skewer, 94
Tall-teen Wienies, 93
Vagabond , 9 2
Lamb
Chops, Broiled, 36
cuts to barbecue, 33, 7 6
Lamb urgers, Broiled , 3 6
K abobs, 7 7 , 90, 9 2 , 94
Riblets, Saucy, 77
Roasts, 33, 37, 44-45
Shanks, Barbecued, 3 6
Shoulder Chops, 79
Stew, Spring , 7 1
P i g s in Blankets, 1 29
Pork
-chop Treat (in foil) , 74
Chops, Barbecued, 40
cuts to barbecue, 3 2
Ham
Baked, timetable, 38
for a crow d , 81
Dixie Dinner, 73
Glaze for, 92
-Line-up Loaf, 140
'n Potatoes, Scallope d , 99
on rotisserie, 46
Sala d , 1 1 4
-salad Jumbos, 140
Slice, Snappy, 38
Slices, Pan-broiled, 38
Kabobs, 90 , 93
Picnic Shoulder, 40
Roasts, 3 2 , 44-45
Spareribs, how to coo k , 40
Hickory-smoked, 4 2
'n K raut (in foil) , 75 Rock Cornish Hens, 5 3 Soy Sauce, 93
Special , 4 1 Rolls, 1 26 Tangy, 90
R o c k Cornish G a m e Hens, Rotisserie roasti n g , 44-5 1 for Meat, see also Marinades
Grilled , 53 Blue Cheese Butter, 65
Stuffed , 53 Buckaroo Bar-B-Q, 85
Seasoning guide, 88-89 s C atsu pdip , 77
Stews, 70-71 Cheesy Topper, 65
Stuffed Peppers, Texas, 79 Salad Dressings, 1 2 2 - 1 2 4 Ham Glaze, 93
Turkey, barbecued, 48-4 9 , 81 Chive, 1 2 4 Horse-radish, C ream, 84
"Smoky," 50 French Hot, Western, 84
Turkey, Rotisserie, 53 Blue-cheese, 1 2 2 Hot Stuff, 67
Menus Fruit, 1 23 M ushroom Stea k Topper, 83
Breakfasts, 15, 38-39 Garlic, 1 1 0, 123 M usta r d , Hot, 84
flapjack, 134 Herb, Fine, 1 2 4 M ustard B u tter Patty, 64
on skewer, 90 O i l and V i negar, 1 2 2 Onion, 85
Dinners, 9- 1 5 Zippy, 1 2 4 Pepper Butter, 65
for cro w d , 4 9 , 80-8 1 , 9 1 Honey Ranch Barbecue, 85
Easy-does-it supper, 9 4 -Lime, 1 2 4 Stea k , Dennis Day's, 82
Foil-coo ked , 73-75 Mayonnaise, 1 2 4 Tomato B a rbecue , 83
Planning check list , 16 Nippy Nectar, 1 2 4 W a rren 's B a rbecue, 85
Sha ke-up, 1 2 4 Zip py Frontier, 84
Thousand Island , 1 23 for Pancakes, see also Syrups
Tips for salad makers, 1 2 2
N-0 Western Jewel, 1 2 3
Cherry, 1 3 4
Orange-C ranberry
N uts, roasted , 1 4 6 Salads, 108- 1 2 1 Honey, 1 3 4
On-a-skewer First Course , 1 4 3 Aspic, Summer, 1 1 7 Oran ge-H o ney Butter, 1 3 4
Onions Barbecue, 1 1 6 T i p s , 83
Foil-ba ked , Tomatoes with, 105 Cabbage sla w , 1 20-1 2 1 Seafood, see Fish
Green, as relishes, 1 1 8 Check list o f , 1 6 Seasonings for barbecues, 88-89
Mesa , 1 05 Cheese Souffie, 1 1 7 Shish-kabobs, 90-94
Rings, French-fried, 104-105 C hicken Salad Plate, 1 1 6 Shrimp, Pickled , 1 1 4
Oxtail Ste w , 71 Cottage-cheese Delight, 1 1 6 Smoke cooking, 2 4 , 42-43
Deviled E ggs, 1 1 3 Spareribs, see Pork u nder Meats
Dressings for, 1 2 2- 1 2 4 Spit barbecuing, 4 4 - 5 1
Greens for, 108-109 Squash , 1 0 6
p Ham, 1 1 4 Stea k , 34-37
Macaroni-and -cheese, 1 1 6 Charcoal-broiled , 26-27
Pancakes, 1 3 0 - 1 3 4
Pickled Beets, 1 1 6 Stews, 70- 7 1
Apple-pancake Roll-ups, 1 3 3
Potato, 1 1 3 Chuck-wagon, 70
Blueberry, 1 3 2
Relish fix-ups, 1 1 8- 1 1 9 Indian Corn, 71
Buck wheat, 1 3 3
Seasoning guide, 88-89 Kettle-of-beans, 70
Golden, 1 3 2
Shoestring C hef's, 1 1 6 Lamb, Spring, 7 1
H urry Flapjacks, 1 3 3
Shri m p , Pickle d , 1 1 4 Oxtail , E x t ra -special, 7 1
Light-as-a-feather, 1 3 3
Tomato festival b u ffet, 1 1 7 Syrups for panca kes, 1 3 4
Palmer House, 1 3 4
Tomatoes Stuffed with
Potato Hot Stacks, 1 3 3
Egg Sala d , 1 1 4
T i p s for m a k i n g , 1 30-1 3 1
Tossed, 1 1 0
Toppings for, 1 3 4
Caesar Sala d , 1 1 1 T
Pastry
Spring Salad Bowl, 1 1 0
Pat-a-pie, 1 5 1 Tea, 1 5 7
Techniques for, 1 08- 1 1 0
Plai n , 1 5 1 Tenderizer, h o w t o use, 7 6
Western Salad Bowl, 1 1 1
Peas a n d M ushrooms, 105 Tomatoes
Salmon, Royal Chinoo k, 80
Pie, Apple, 1 5 0- 1 5 1 Aspic, Summer, 1 1 7
Sandwiches, 1 3 5 - 1 40
Pies, grill-heate d , 1 4 6 with Onion, Foil-baked, 105
Beanwiches, 1 3 6
Pineapple in shell, 1 4 7 Stuffed with E g g Sala d , 1 1 4
Blue-cheese Puff-ups, 1 3 9
Pizza .. Pie , " American-style , 1 3 5 Toppers, see Sauces
Choo-choo, 1 3 6
Pizzas, Baby, 1 3 5 Turkey
Dagwood Towers, 1 3 7
Popcorn, Hot Buttere d , 1 4 6 Barbecued , 48-49
F riday-burger, 1 3 6
P o r k , see Meats "Smoky," 50
H a m Line- u p Loaf, 1 4 0
Potato Salads, 1 1 2- 1 1 3 for a cro w d , 8 1
Little Loaf, 1 3 6
Potatoes How to m o u n t on spit, 50-5 1
M a rshall Field 's Special, 1 3 7
Baked, 74, 96, 97 Roasting chart, 53
Mile-lon g , 9 0
Cowboy, 98 Rotisserie, 53
Pizza " Pie,"
Duchess, 98
American-style, 135
Fireplace, 98
Pizzas, Baby, 1 3 5
Foiled Potato Slices, 9 7
French fries, 98
Subma rine, 1 3 9 V-W-Z
Western , 1 3 9
Ham 'n, Scalloped , 99
Sauces Vegetables, 95-106
Hobo Spuds, 96
for Basting Beans, 7 0 , 1 02-103, 105
Plugged , 9 7
All-pu rpose, 86 Beets, Pickle d , 1 1 6
Rosi n , 9 6
Easy, 86 Cabbage sla w , 1 20-1 2 1
Scallope d , Supreme, 99
No-coo k , 86 Campfire, 106
Silverplated ( i n foil) , 9 7
Smoky, 86 Ca rrot c u rls, 1 1 9
Skillet, 98
Soy, 53, 93 Check list of, 1 6
Toppers for, 9 7
for Chicken Corn, 1 00- 1 0 1
on Totem Poles, 98
Savory Barbecue, 84 Cucumbers, 1 1 9
Punch, 1 5 8 , 1 5 9
Spicy Bar-B-Q, 84 Eggplant, Ranch-style, 106
for Fish Greens for salads, 109
C reole , 8 7 Onions, 1 0 4 - 1 0 5 , 1 1 8
R Deep Sea , 8 7 Peas a n d M ushrooms, 1 05
Lemon-Butter , 8 7 Peppers , Stuffed, 79
Radish rei ishes, 1 1 9 Peppy Seafood , 8 7 Potatoes, 74, 96-99
Relish tray, 6 4 , 1 1 4 , 1 1 8 Pimiento, 8 7 i n salads, 1 1 2- 1 1 3
Relishes Tartare, 8 7 Radishes, 1 1 9
Confetti Corn , 65 Tartare, H urry-u p , 8 7 Rotisserie roasted , 4 7
C ranberry-Ora nge, 81 for I ce-cream sundaes Seasoning guide for, 88-89
Fresh Chop-chop, 64 Banana, 1 4 8 Spit Roaste d , 4 7
Onion, Savory, 65 C a r a m e l , Jiffy , 148 Squash , 1 06
Summer, 65 Chocolate-velvet, 148 Tomatoes, Foil-ba ked,
Ribs, 40-4 1 , 4 2 , 75 Minted Pineapple, 1 4 8 with Onion, 105
Rice S n o w , 148 i n salads, 1 1 4 , 1 1 7
Fluffy , 1 06 as Marinades Walnuts, Roaste d , 1 4 6
Wild , popped , 1 4 6 Beef, 89 Warm-ups, 1 4 2
Roasts, 44-45 C hinese, 88 Wiener Roast, 8 1
Beef, 31 Garlic and Sour-cream , 89 Wieners, see Frankfurters
Lamb, 3 3 , 3 7 Go-tender, 89 u nder Meat
P o r k , 32 Picklin g , 1 1 4 Zucchini, Parmesa n , 106
Smoked cooking -for a piquant fla vor
Here, the chef's serving spicy Hawaiian short ribs ­
chunks of smoked-and-gingery short ribs. To follow
up - pineapple, buttered peas and carrots, and a long
loaf with cheese-paprika topper, all with that delect­
able woodsy flavor!
Roas ting ears Indian s tyle
Here are tips and tricks to dress up the taste of your
vegetable favorites. Shown are real roasting ears done
Indian style over hot coals, giving them a delectable
caramel taste. Better fix up plenty because folks will
be back for seconds!
How - to for mea ts, fowl, and seafood
Three chickens turning and browning on a spit - tender,
juicy, cooked-outdoors flavor second to none! There are
detailed, step-by-step instructions for mounting the birds
so they won't slip while turning on the skewers. Dinner's
ready - come and get it, folks !
Blueberry griddle flapjacks
Here's a trick worth knowing - spoon blueberries over
cakes just before turning. Just a handful of these frosty­
blue berries turns plain cakes into something special for a
buckaroo breakfast. And there are over 30 ways with
breads and sandwiches. Try 'em!