The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 11, 1965 · Page 48
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The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 48

Racine, Wisconsin
Issue Date:
Sunday, July 11, 1965
Page 48
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Page 48 article text (OCR)

Familiar, but attractively served, favorite foods for your back-yard picnic. Picnic Style ..BACK YARD OR PICNIC SITE Family Weekly Cookbook MELANIE DE PROFT, Food Editor IVACK YARD Family Weekly, July 11,1965 Whamburgers For convenience, remember to use paper products for serving. Blend commercial barbecue sauce with lightly seasoned ground beef. Shape into patties. Place on grill about 5 in. from coals. Grill on one side; turn. Spoon additional barbecue sauce over patties and grill until desired degree of doneness. Serve on hot toasted buttered buns with additional heated barbecue sauce and assorted relishes. IllUSTRATION lY ROBERT DESCHAMPS Cheese or Onion Whamburgers Follow recipe for Whamburgers, grilling patties on both sides before adding additional barbecue sauce. Top each patty with a slice of cheese or onion or both; then spoon on barbecue sauce. Continue grilling until cheese is melted and/or onion is slightly cooked. Barbecued Franks Make a lengthwise slit almost through each frankfurter; grill. Spoon heated commercial barbecue sauce into slits. Serve on hot toasted buttered buns. Potato Salad Toss cubed cooked potatoes with small raw cauliflowerets and thinly sliced raw carrots in a large bowl. Prepare a creamy salad dressing by mixing 2 cups mayonnaise with % cup white vinegar and 1 env. Italian salad dressing mix. Toss prepared vegetables with enough dressing to coat ingredients well. Chill thoroughly. Just before serving, mix in some crumbled crisply fried bacon. Spoon into a salad bowl lined with crisp lettuce leaves, and garnish with tomato wedges and ripe olive strips (see photo). (Continued on page 10)

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