AUGUST 26, BLTTHEVHLLE (ARK.)" COURIER PAGE ELEVEN Barbecued f Porfaes' Good Outdoor Eating By CECILY BROWNSTONE Associated Press Food Editor IF YOU ARE THE PREPARE- BEFOREHAND type of outdoor cook, we think you will be enthusiastic about our latest discovery — Barbecued Porkies. In the quiet and convenience of your own kitchen, you simmer a thrifty boneless pork shoulder butt until tender, and make up a quick and spicy tomato barbeque sauce. Then you pack your picnic basket with ham, sauce, sliced cooked po- -tatoes and fat for frying, rolls, skillets, coffee and coffee pot, long-'iandled fork and spoon, toasting rack, and the necessary eating utensils. You also take along something for outdoor nibbling: .celery and radishes with cheese, for instance. For dessert you supply watermelon or some other refreshing fruit. When the coals are glowing, ham and sauce are put together in one skillet and heated, potatoes fried golden-brown in the other skillet, rolls toasted, coffee made. It's a neat and orderly cookout — but mighty good eating! Chances are that if you like these Barbequed Porkies as much as we do, you will prepare them for indoor suppers, too. BARBEQUED PORKIES Ingredients: 2 tablespoons butter or margarine, ft cup finely diced onion, % cup firmly packed light brown supar, 1 teaspoon salt, ft cup chili sauce, 1 cup tomato juice, 2" tablespoons Worcestershire sauce, 6 tablespoons cider or other salad vinegar, 2to 2y 4 pounds boneless smoked pork shoulder butt (cooked), 10 sandwich buns. Method: Melt butter in large skillet; add onion and cook over low heat until it begins to get tender. Add sugar, salt, chili sauce, tomato juice, Worcestershire and vinegar; simmer, stirring occasionally, until sauce has thickened somewhat — about l /z hour. Store in covered jar in refrigerator. At serving time quickly heat ham (cut in about %-inch thick slices) in sauce. Serve ham and sauce over split toasted sandwich buns. Makes 10 servings. Note: To cook the pork butt, cover it with boiling water in a kettle; add a slightly crushed garlic clove, 6 whole cloves, 6 peppercorns, a bay leaf; cover and simmer until tender — I ft to 2 hours, "The Complete Book of Barbeque and Rotisserie Cooking" by Jim Beard (recently published by Bobbs-Merrill in hard cover, by Maco in soft cover), is a book we can recommend to 'anyone interested in the direct-heat method of preparing food. Whether you do your barbecue cooking outdoors over coals, or indoors on an electric spit, you will find here hun- Using a pressure saucepan for this good main dish will help keep your kitchen cool. STUFFED FLANK STEAK IN TOMATO SAUCE Ingredients: 1 flank steak (about 1ft pounds), ft cup finely chopped onion, ft cup finely diced celery, y 4 cup butter or margarine, 3 cups fine soft bread •umbs, 2 tablespoons minced parsley, 1 teaspoon poultry seasoning, salt, pepper, ft cup water, 2 tablespoons bacon drip- dreds of suggestion^ for management and preparation by a man who knows a powerful lot about good food. And there's a chapter o- "Cooking with Smoke," too. The discerning comment all through the book makes it extremely readable. Among the recipes, you will find many simple ones that are particularly delicious. Here, for example, is one: SAUTEED POTATOES Sauteed potatoes are easily prepared for outdoor eating. Slice peeled row potatoes fairly thin and soak them in cold water for an hour or so. If you are cooking steak or roast beef, cut away a little of the beef fat or get a little extra from the butcher. Cut the fat very fine, put it in a skillet (a heavy iron or cast-aluminum skillet is best) and let it melt. You will need about 1 tablespoon of suet per potato. When it is melted and the bits of suet have turned crisp, add the potato slices, dried on paper towels, and let them saute gently. Turn them often with a large spatula. They should be nicely browned, crisp and thoroughly cooked through. Don't break them as. you turn them. Add salt and plenty of freshly ground black pepper. Potatoes cooked this way with bits of crisp suet are unforgettably good and just the thing with hearty outdoor roasts or steaks. good cook knows: Just a little difference in ingredients makes a big difference in cooking results Snowdrift gives just a little more safety than ordinary •hortenings, because it fries correctly at high temperature*. That can make the big difference in digestibility. Snowdrift is just a little lighter than any other shortening. That can make the big difference in giving your family lighter, more digestible foods, fried or baked. Snowdrift's ingredients ar« just a little costlier than any other solid shortening (yet you pay no more). That can make the big difference in. better tasting foods. No other shortening- at any price is so creamy, so digestible and so light ! Todays Snowdrift 100% PURI • AU-VfOITAILt IMORTlNINft « MADE IY THI WESSON OIL PIOPU pings or other fat, one 8-ounce can tomato sauce, % cup cooking sherry, ft cup water, parsley sprigs. Method: Have meat dealer score flank steak. Cook onion and celery in butter slowly about 5 minutes; mix with bread crumbs and parsley; .nix in well the poultry seasoning, salt and pepper to taste, and ft cup water. Spread this stuffing evenly over the steak; roll up, jelly-roll fashion from one wide side to the other. Cut stuffed steak crosswise in halves; fasten each half securely with skewers. Heat bacon drippings in a large skillet: brown steak rolls well on all sides. Remove rolls to pressure saucepan. To drippings in skillet, add the tomato sauce, sherry and J / 2 cup Curried Peas, Potatoes Quick Meal Supplement CURRIED PEAS AND POTATOES Ingredients: 14 cup butter or margarine, 1 medium-sized onion (chopped), l teaspoon curry power, 1 teaspoon lemon juice, 2 cups diced water; season with salt and pepper: heat to boiling and pour over steak rolls. Adjust lid on saucepan; bring to 15 pounds pressure and cook 25 minutes. Reduce pressure at once. Remove skewers from steak rolls; place on platter and garnish with parsley sprigs. Pour sauce over rolls or pass separately. Makes 4 to 5 servings. cooked potatoes, on« No. 303 can peas (drained), 2 hard-cooked eggs, *n cup light cream. 1 tablespoon minced canned pimiento. salt, % teaspoon pepper. Method: Melt butter over low! heat; add onion, curry power and lemon juice. Cook, stirring often, until onion is soft not brown. Add potatoes and drained peas; save liquid from peas for use in a soup or sauce. Cut eggs in half; dice whites and add to potato mixture. Gently stir! in cream, pimiento, sals to taste and pepper. Heat to serving tem- perture; turn into small fine strainer and press through over vegetable dish as garnish. Makes 4 servings. QUICK QUIZZES fy Qv&iaocd Wcat will alway* Win your favor — It's hickory-smoked For finer flavor? The favorit* 5$ lv«rfood Ham, to tender *nd juicy. S«rv« it mad ic whol« family. Making fresh apricot preserves? You'll need to buy 1% pounds of the fruit if you want three cups cut-up. BRING US THIS COUPON AND SAVE Folger's Maxwell House OR Old Judge Offer Good Only At Richardson's — Expires Saturday Aug. 28 LIMIT ONE TO A CUSTOMER King Cotton Tenderized SUGAR 10 Lbs. Qf. PICNICS - - - ib. 39c U. S. Choice Round Steak - U. S. Choice AIR CONDITIONED For Your Shopping Comfort RICHARDSON'S RECIPE OF THE WEEK # Pineapple Marshmallow Whip Broadcast: A#gvit 21, 1954 y$ cup Pet 3 Tablespoon? Evaporated Milk pineapple juice 16 toarshmallow* Vi tewpoon grated 3 Tablespoons Pet lemon riod Evaporated Milk 1 Tablespoon lemon 9-OX can crushed juice pineapple, drained Put % cup milk into ice cube tray of . refrigerator. Chili until ice oystt' begin to form around tbe edges. Pu- marsh• mallows and 3 tablespoons milk into a quart saucepan. Cook ov low heat until marshmallows are melted, stirring all the time. Remove from heat and stir in rest of ingredients. Chill until mixture begins to thicken. Put ice cold milk into * cold quart bowl aod whip with a cold rotary beater by hand, or with electric beater at high speed, until stiff. Fold ia chilled pineapple mixture. Put into 4 dessert dishes. Chill about 1 hour. Keep chilled until ready to serve. SWOTTING I Chuck Roasf ' lb 39c U. S. Choice All Flavors 6pkgs,25c By the Piece TEAK - - ib. 49c - - ib. 25c VEGETABLES Fresh Shelled LIMA BEANS Ib. 601 Premium CRACKERS - - lb.25<z Fresh Shelled LADY PEAS Ib. 50c Golden Rich MARGARINE - - - Ib. 20c - - 69* Cellophane CARROTS Ib. \U Danish COFFEE CAKES Sterling Iodized Thompson's Seedless WHITE GRAPES Ib. 20* SALT 2 boxes 1 Fresh Large BELL PEPPERS Ib. 20* Waldorf Ib. IQc TISSUE 3 rolls 25* Betty Crocker—Buy One—Get Another at Half Price BROWNIE MIX 2 boxes 59< I BANANAS 2lbs.25< RICHARDSON MAIN AT FIFTH tow Pr/cts Art Earn'
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