Sunday Gazette-Mail from Charleston, West Virginia on August 20, 1972 · Page 127
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August 20, 1972

Sunday Gazette-Mail from Charleston, West Virginia · Page 127

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Charleston, West Virginia
Issue Date:
Sunday, August 20, 1972
Page:
Page 127
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Page 127 article text (OCR)

A Banquet From the Grill Make a banquet from your barbecue grill with this recipe that combines span-ribs, ducklings, steak and sausages. Add to urn unusual offering a big salad bowl of crisp garden vegetables and hot garlic bread. For dessert, icy cold watermelon and cookies would be perfect. 3to5poundsspareribs,cutin Brown'n'serve sausages serving pieces Barbecue Sauce* 1 or 2 ducklings, quartered Glaze for duckling** 4 to 8 minute steaks or cube steaks The spareribs go on the grill first about 4 inches above hot coals. Turn them often, brushing with sauce each time and allow 1 to tVa hours cooking time. Spareribs are done when meat shrinks from ends of bones. Duckling next. Place skin side down on ungreased grill. Grill 15 minutes on each side. Brush with glaze. Grill 2 to 5 minutes longer, or until duckling is done. Grill minute or cube steaks next If steaks are lean, the grill should be oiled or greased. Grilling time depends oh degree of rareness desired. For medium-rare, grill 5 minutes, turn, brush with sauce if you wish, grill 5 minutes longer. Grill brown 'n' serve sausages last. Makes 4 to 8 servings. 1 garlic clove, crushed '/4 cup wine vinegar 2 teaspoons dry mustard Va teaspoon savory '/4 teaspoon coarse black pepper Va teaspoon salt Combine all ingredients. Simmer 10 minutes. 1 can (8 oz.) tomato sauce 1 envelope instant beef broth mix 1 tablespoon butter or margarine Va teaspoon Worcestershire sauce '/a teaspoon sugar V4 cup honey Va teaspoon sal t Va teaspoon Kitchen Bouquet Va teaspoon powdered ginger Combine all ingredients; mix well. These recipes are from 8eth Merriman's new book, The Anytime, Anywhere Barbecue Cookbook. To order your copy, send your name, address, and zip code with $1 in cash, check or money order for each book to PARADE, P.O. Box 4, Dept. C, Kensington Sta., Brooklyn, N.Y. 77278. Allow three weeks for delivery. FROM PARADE'S TEST KITCHEN. PHOTO BY WALTER STRELNICK What Else Is Cooking Keep Cool In warm humid weather, store whole grain cereal or flour and dry whole milk in the refrigerator in tightly-covered containers because they have a hrgrier fat content than white flour or non-fat dry milk and do not keep as well. Frosted Drinks It is the season for tall cool drinks and they look even cooler when served in sugar-frosted glasses. Dip the rim of each glass in slightly beaten egg white then in plain or tinted and flavored sugar. Let stand ur.iil dry before using. For a thicker coating, repeat dipping. Lamb Seasonings For a flavor change, try seasoning lamb with any one of the following: basil, bay leaves, dill, garlic, marjoram, mint, oregano, rosemary, savory, tarragon or thyme. Nutrition Primer There are many members of the Vitamin B group, but the most important are BI (thiarnin), B 2 (riboflavin), niacin, B 6 and Bj 2 . All the B-vitamins are affected by heat, and it may be difficult to obtain enough from your diet without the use of a supplement. Consult your physician. T/j/'am/r) is needed to promote good digestion. It helps to use carbohydrates for energy and it also helps to maintain a healthy nervous system and a normal appetite. Best sources are whole grain or enriched breads" and cereals, meats, especially pork and liver, poultry, fish, dried beans and peas, soybeans, peanuts and egg yolks. Riboflavin is necessary io use protein, fats and carbohydrates for energy as well as to build body tissues. It helps normal vision in bright light and maintains the skin in healthy condition. The best sources are milk and cheese. Meat, especially liver, kidney and heart are excellent sources, as are green, leafy vegetables and enriched breads and cereals. Pick Up Peeans Late summer and early fall are the best times for buying fresh pecans and using them in any number of delicious confections. Mrs. Eldred Hancock, of Estes Park, Colorado, sent us this simple recipe for one of her favorites. Easy Pecan Pralines 3 / cup milk 2 cups pecan halves lit 2 cups firmly packed light brown sugar 1 cup sugar Combine sugars and milk, cook over low heat, to soft ball stage (240°). Beat until almost cool. Add pecans. Drop by tablespoons on waxed paper; flatten and allow to cool and harden slightly. Makes about 18 large patties. I'\RADr · Alj'fHIST 20, 1072

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