Better Homes and Gardens All-Time Favorite Barbecue Recipes

Beter Homes an
d
Gardens
IME FAVORITE.
an ecue
Beter Homes and Gardens"
Barcue
rcipes
1977 by Meredi1h Corpora1ion, Des Moines, Iowa.
All Righ1s Reserved. Printed in the United States of America.
First Edition. Eleventh Prin1ing, 1981.
Library of Congress Catalog Card Number: 76-42692
ISBN: 0-696-00085-7
On the cover: Recipes are Corish Hens with Rice
Stuffing (see recipe, page 44), Beef-Yam
Kabobs (see recipe, page 22), Steak and Shrimp
Kabob Dinner (see recipe, page 21 ), and
Halibut Kabobs (see recipe, page 53).
BETER HOMES AND GARDENS BOOKS
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Executive Editor: Geral d Knox
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Food Editor: Doris Eby
Senior Associate Food Editor: Nancy Morton
Senior Food Editors: Sharyl Heiken,
El izabeth Strait
Associate Food Editors: Sandra Granseth,
Diane Nel son, Fl ora Szatkowski
Graphic Designers: Faith Berven,
Harijs Priekul is, Sheryl Veenschoten

Our seal assures you that every recipe in
All-Time Favorite Barbecue Recipes is
endorsed by the Better Homes and Gardens Test
Kitchen. Each recipe is careful l y tested for
fami l y appeal , practical ity, and del iciousness.
Contents
Barecuing for Everyone
Time and Temperature Charts
Grill 6 Rotisserie 8
Smoker 8
4
6
Main Dishes for Outdoor Barecues 10
Beef 11 Burgers and Sandwiches 24
Pork and Ham 32 Poultry 42
Fish and Seafood 50
Sausage and Frankfurers 57 Lamb 59
Barecue Sauces and Marinades 62
Sauces and Relishes 63
Marinades 68
Grill-Side Recipes
Vegetables 71
Bread Fix-Ups and Quick Breads 79
Appetizers and Desserts 82
Barecue Basics
Equipment for Cookouts 8 7
Small Equipment 87 Barbecue Grills 88
Charcoal Cooking Know-How 90
Index
70
86
93
Grilling Over the Coals
Type Cut or portion (placed Weight or
of food 4 inches above coals) thickness
BEEF Burgers 112 inch
3/4 inch
Porterhouse, T-bone, or 1 inch
sirloin steak
1112 inches
Chuck blade steak 1 inch
2112 inches
LAMB Rib chops 1 inch
1112 inches
Shoulder chops 1 inch
1112 inches
PORK Loin chops 1 inch
1112 inches
Blade steak 3/4 inch
Loin back ribs or spare ribs 5-6 pounds
HAM Fully cooked slice 112 inch
1 inch
Canned 5 pounds
CHICKEN Broiler-fryer halves 2112-3 pounds
Roasting chicken, unstuffed 3-4 pounds
TURKEY Unstuffed 6-8 pounds
12-16 pounds
FISH Salmon or halibut steaks 3/4 inch
1-1112 inches
Trout, snapper, or whitefish 6-8 ounces each
fillets
SEAFOOD Shrimp (large) 2 pounds
*Estimate by holding hand, palm down. about 4 inches above hot coals. Count seconds
you can hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals,
4 seconds for Medium coals. and 5 or 6 seconds for Slow coals.
Temperature
of coals*
Med1um-hot
Medium
Medium-hot
Medium
Medium-hot
Medium-hot
Medium
Medium
Medium
Medium
J
Medium
Medium
Medium
Medium
Medium
Medium
Medium
Medium-hot
Medium
Medium
Medium-hot
Medium
Medium
Medium
Medium
Medium-hot
Medium-hot
Medium
Hot
7
A handy guide for barbecuing your favorite foods
Approximate total cooking times
Comments
Open grill Covered grill
Rare Medium Rare Medium
8-10 min. 10-12 min. 79 min. 8-10 min. Four burgers per pound
10-12 min. 12-15 min. 8-10 min. 10-12 min.
10-12 min. 12-15 min. 810 min. 10-12 min. Three burgers per pound
12-15 min. 14-18 min. 1012 min. 12-15 min.
12-18 min. 15-20 min. 8-10 min. 10-15 min. Check doneness by cutting a
slit in meat near bone
18-20 min. 20-25 min. 10-15 min. 15-18 min.
20-25 min. 25-30 min. 1 5-1 8 min. 18-22 min.
12-18 min. 15-20 min. 8-10 min. 12-18 min.
50-60 min. 55-65 min. 4555 min. 50-60 min. Use foil tent on open grill
20-25 min. 20-25 min. Check doneness by cutting a
slit in meat near bone
25-30 min. 28-32 min. 20-25 min. 23-28 min.
22-28 min. 18-22 min.
28-32 min. 30-35 min. 20-25 min. 25-30 min.
Well-done Well-done
22-25 min. 18-22 min. A wire grill basket aids in turning
30-35 min. 25-30 min.
15-20 min. 15-20 min.
11/ .-1112 hrs.
10-15 min. 10-15 min. Slash fat edge of ham slice
25-35 min. 20-30 min.
1112-P/4 hrs. 11/4-13/4 hrs. Use foil tent on open grill
45-50 min. 40-45 min.
2-2112 hrs.
3-33/4 hrs. Meat thermometer inserted
31
/
:1
12 hrs.
in thigh should register 185
17-22 min.
15-20 min. Use a wire grill basket
10-17 min.
10-15 min.
10-17 min.
10-15 min. Use a wire grill basket
17-20 min.
15-17 min.
15-18 min. 15-18 min.
Rotisserie Specialties
Type Cut Weight Temperature
of food of coals*
BEEF Rolled rib roast 5-6 pounds Medium
Tenderloin roast 2112 pounds Medium-hot
Eye of round 3-4 pounds Medium-hot
Boneless rump roast 3-4 pounds Slow
LAMB Leg 5-7 pounds Medium
PORK Boneless loin roast 5-6 pounds Medium
Loin back ribs or spareribs 3-4 pounds Slow
HAM Boneless piece 9-10 pounds Medium
Canned 5 pounds Medium
!
CHICKEN Whole 2112-3 pounds Medium-hot
Medium
CORNISH HENS 4 birds 1-1112 pounqs each Medium-hot
DUCKLING Whole domestic 4-6 pounds Medium-hot
TURKEY Unstuffed 6-8 pounds Medium
2 rolled turkey roasts 28 ounces each Medium-hot
Boneless turkey roast 5-6 pounds Medium-hot
Smoker Cooking
Type Cut or portion Size
of food
or weight
PORK Boneless loin roast 4-5 pounds
6-8 loin chops
1112 inches thick
(1 pound each)
Loin back ribs or spareribs 4-5 pounds
TURKEY Ready-to-cook frozen bird, completely thawed 12-15 pounds
FISH Salmon (fillets or red snapper)
3
-4 pounds
*Estimate by holding hand, palm down, about 4 inches above hot coals. Count seconds
you can hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals;
4 seconds for Medium coals, and 5 or 6 seconds for Slow coals.
9
Guidelines for cooking meats and poultry on a spit
Approximate roasting time Comments
Covered grill
Rare Medium Well-done
2-2112 hrs. 21/2-3 hrs.
40-45 min. 45-50 min.
11/4-1112 hrs. 1112-2 hrs.
11/4-P/. hrs. 1112-2 hours Have meat rolled and tied
1 hr. 1112-2 hrs. P/4-21/. hours Have shank cut off short
Balance diagonally on spit
4-4112 hours Have meat rolled and tied
1-11/4 hours Thread on spit accordion fashion
2-21/4 hours
11/4-1112 hours Tie securely after mounting on spit
1112-P/4 hours
1112-2 hours
1112-P/. hours
1112-P/4 hours Deep foil drip pan is essential
31/.-4112 hours Push holding forks deep in bird
13/.-21/4 hours Purchase frozen; thaw completely
2112-3112 hours

Approximate t1m1ngs when us1ng a portable smoker
**
Approximate Done ness Comments
smoking time
4-5 hours well-done 170 on roast meat thermometer
2-2112 hours well-done Cut slit in chop near bone to
check doneness of meat
4-5 hours well-done
8-9 hours 185 (internal Check internal temperature at
temperature) thigh with meat thermometer
2-3 hours fully cooked Fish will flake easily with a fork
**Check manufacturer's directions for placement of charcoal , hickory chips, and water pan.
main Dishes fr
Outdoor Barbecues
If you've ever been tantalized by the smell of steaks,
burgers, frankfurters, or other meats wafting
through the air, you'll find much to be glad about
in this section. In addition to scrumptious
recipes for over-the-coals favorites, you'll discover
new taste delights, too-beef short ribs, pork
loin roasts, Cornish hens, salmon steaks, and many
more. Try out your barbecuing skills at
grilling, spit-roasting, skewer, or smoke cooking.
Add to your l ist of barbecue favorites with Kowloon Duckling (see recipe, page 45), Leg
of Lamb (see chart, page 8), and spicy Italian-Seasoned Vegetable Kabobs (see recipe, page 77) .
Beef
Steak and Bacon Tournedos
1 1- to 1Y- pound beef fl a nk
steak
I nstant unseasoned meat
tenderi zer
10 sl i ces bacon
1 teaspoon garl i c sal t
V2 teaspoon freshl y ground
pepper
2 tabl espoons sni pped parsl ey
1 P/4-ounce envel ope hol l anda i se
sauce mi x
% teaspoon dri ed tarragon,
crushed
Vegetable-Beef Rolls
1 beaten egg
1 V2 pounds ground beef
Y cup shredded carrot
% cup fi nel y chopped oni on
% cup fi nel y chopped green
pepper
% cup fi nel y chopped cel ery
11 teaspoon sal t
Dash pepper
12 sl i ces bacon
Y cup I tal i an sal ad dressi ng
1 1
~o0d l a- sloa- ovo y aoo0l 1h c l c- A y oal
lodo zo accod g lo ac-ago d ocl os Voaw o
coo-oacol a osl doo o0 l ol c s
3 - o l a- sloa- w l ga c sa l ad oo 3coo
sloa- d agoa y a- g d aodsaod c0ls ~ aco
oaco sl s ogl w soo l a- sloa- 3 - o w l as-
oy o 0 as lo o y o slal g al aow od 3-owo
w l woodo c-s al c lova s C0l loo gl c
s cos w l soalod - l o
over medium coa s lo S 0les '0 , g 7
0los oo lo ao Voaw o sa0coa oao
o ada so sa0co x accod g lo ac-ago d ocl os
add glaagol ody x oovo c-slo oal s cos
3ovo o ada so sa0co w l oal Va-os 4 sov gs
Coo o ogg ad g o0d oool x wo . v do oal
xl 0o lo s xol os waxod ao l allo oacoal
ol o lo a o4 c ocla g o Coo o caol o o,
goo oo co oy sa l ad oo . v do vogolao o
xl0 o o s x ol os ~al oo vogolao o ol o ol o
oac oalocl ag o o 0 oac ocla g oaslo o yo
Wa lwo s cos ol oaco ao0d oac ol l o o s ad
soc0 o w l woodo c-s
~ aco o s s a ow oa- g d s ~o0 sa ad doss g
ovo, ol slad al oo looal 0 o aoo0l o0 l 0 g
occas oa y l oo slo a s dos oovo oal o s lo
doss g osov g a ado o s ovomedium coa s
lo ?0l o?S 0l os l 0 gl og a s dosa do 0s g
w l osovod doss g occas oa y oovo c-s ooloo
sov g Va-os o sov gs
Lemon Pepper Flank Pinwheels
2 1- pound beef fl ank steaks
V2 cup Bur gundy
% cup cooki ng oi l
% cup soy sauce
1 tabl espoon l emon pepper
1 tabl espoon Worcestershi re
sauce
Few drops bottl ed hot pepper
sauce
8 cherry tomatoes or mushroom
caps
~o0d oac l a- sl oalo a 0 B- c oclago C0l
oac oclag o lo lo0 0 ? c sl s
oow coo o 0 g 0 dy coo- g o soy sa0co
oo oo Wocosl os o ad oo sa0co ~ aco
oal sl s asl c oag sol a doo oow ~o0 w o
xl 0o ovo oal, c oso oag Var alo 4 l o o o0s o
ovo g l ol goal o l 0 g lw co
.a oal, osovo a ado 'ooso y o oac sl
ao0da coyl oaloo 0 s ooca sl al gw l s ol
s do 3-owo soc 0 o yw l woodo c-s
woo s ovo medium coa s l o S 0los '0
oal g aoo0l 0 0l os oo l o ao aslo w l
a ado ollo oovo c- s Va-os S sov gs
1 2 beef
Smoked French Pepper Steak
Hi ckory chi ps
2 tabl espoons cracked
pepper
1 2-pound beef si rl oi n steak,
cut 11 i nches t hi ck
% cup butter or margar i ne
2 tabl espoons l emon j ui ce
1 teaspoon Worcestershi re
sauce
1 teaspoon garl i c powder
% teaspoon sal t
Peppy Chuck Steak Grill
2- to 3-pound beef chuck steak,
cut 1 i nch t hi ck
1 cup cooki ng oi l
1 cup dry red wi ne
2 t abl espoons catsup
2 t abl espoons mol asses
2 tabl espoons f i nel y sni pped
candi ed gi nger
1 cl ove garl i c, mi nced
1 teaspoon sal t
% teaspoon pepper
Aoo0l a ho0 ooloo coo- g l o soa- h c-oy ch s
oo0gh walo l ocovo .a
~oss cac-od oo lo ool s dosol sloa- 0 s glho
hoo ol yo0 had o l o l al s do ol a c oavo
sa0coa ovo coa s o l o0ll o, sl oo 0 co
Wocoslosh o ga I cowdo adsa l oovol o coa s
Add dap c-oy c s l o medium-hot coa s aco
sloa-o g ad owoso-o ood sloa-lo 17 lo?0
0l os, o 0sh g occas oa y w l oo sa0co '0
oal g covood S l o 1 7 0los oo l o ao lo
od 0 ao oal osovod oo sa0co 3 co sloa-
soosa0co ovo s cos Va-os o sov gs
3 ashlal odgos ol sloa-, oo gcaol 0 ol l oc0l lo oal
~ aco sha ow oa- g d sh Coo o coo- g o w o
cals 0 o assos g go ga c sa l ad oo ~o0
ovo sloa- Covo, olslad3ho0sal oolooal 0 o o o
o0s ol goalo l 0 g sovoa l os
.a sloa- osov g a ado ~al oxcoss o sl 0o
lo sloa-w lh ao lowo g
sloa- ovo medium coa s lo aoo0l ? 0 0l os o
oach s do lo ao aoo0l ?S 0los o oach s do lo
od 0 -ao 0sh occas oa y w lh osovod a ado
oovo oal l o sov g all o Cavo acoss ga
l s cos Va-os 4 l oo sov gs
Lemon-Marinated Chuck Roast
1 4- pound beef chuck pot roast,
cut 11 i nches t hi ck
1 teaspoon grated l emon
peel
1 cup l emon j ui ce
Y
J
cup cooki ng oi l
2 tabl espoons sl i ced gr een
oni on wi t h tops
4 teaspoons sugar
1 1 teaspoons sal t
sauce
teaspoon prepared mustard
1 teaspoon pepper
3cool al odgosoloasl ~ acooal sha ow oa- gd sh
Coo o oo oo ad 0 co coo- g o g oo o o
s0ga s a l Wocoslosh o 0slad a doo ~o0 ovo
oasl Covo ol slad 3 o0s al oo looal0 o o
ovo ghl lho ol goalo l 0 g oasl sovoa l os
oovo oasl lo a ado osov g a ado ~al
oxcoss o sl 0o lo oasl w lh ao lowo g
oaslovomedium-hot coa s 1 7 l o ? 0 0los '0 ,
coo 17 lo 20 0los oo lo ao lo od 0 ao oal
osovod a ado o g
oovo oasl lo sov g allo Cavo acoss l o g a
lo l s cos 3oo a ado ovo 3ovos o l oS
1 3
At your next backyard party, impress your guests by serving savory Lemon- Marinated
Chuck Roast. The tangy lemon marinade tenderizes the beef roast and adds flav" or distinction.
1 4 beef
Onion-Stuffed Steak
2 1 %- to 1 %- pound porter house
steaks, cut 1 Y i nches t hi ck
or 1 2- pound si r l oi n steak,
cut 1 12 i nches t hi ck
12 cup chopped oni on
1 l arge cl ove garl i c, mi nced
1 tabl espoon butter
or margar i ne
Dash cel ery sal t
Dash pepper
% cup dry red wi ne
2 t abl espoons soy sauce
1 cup sl iced fresh mushrooms
2 t abl espoons butter
or margari ne
Rice-Stuffed Flank Steak
1 1 - to 1 %-pound beef fl a nk
steak
12 teaspoon u nseasoned meat
te nderi zer
% cup chopped oni on
% cup chopped cel ery
2 tabl espoons butter or
margar i ne
Y cup water
1 tabl espoon curry powder
1 teaspoon i nsta nt beef
boui l l on granul es
% cup qui ck-cooki ng ri ce
Spit-Roasted Ch
a
teaubriand
2- to 2Y-pound beef
tenderl oi n
1 cup crumbl ed bl ue cheese
(4 ou nces)
1 tabl espoon brandy
3 asl al odgos ol sl oa- al - c lova s, o o g caolJ
ol lo cJl lo oal 3 co oc -ols oac s do ol oal,
cJll g a osl lo ooo
s- ol coo-o o adga c l o lao osoo oJ llo
Add co oy sa l ad oo 3l Jll oc -ols w l o o
xl J o, s-owo c osod V x w o ad soysaJ co, o Jso
sloa- ovo medium-hot coa s lo S Jlos , o Js
ollo w l soy xl J o 'J , g 0 lo S Jlos oo lo
ao Js ollo w l soy xlJ o sa s- ' ol coo-
Jsoos l o ? laolosoos oJll o l ' ' lodo 3 co
sloa- acoss ga, pass l o J s oos ad soo alo
sloa- Va-os 4 sov gs
3coo oal d agoa y o ool s dos; oJd lo a x 9-
c ocla g o 3 - o w l lodo zo sa l ad oo
` saJcoa coo- o o ad co oy oJll o l lodo
Add walo cJ y ad ooJ on, sl co glo oo g
covo oovo lo oal ol slad S Jl os
3oad xlJ o o oal o Jaslo o y o sl al gal
sol s do ' o w l sl g ool ogl w so ad cossw so
` sol s l od ogl w so l oJ g col oolsloa- Ad Jsl
o d g lo-s , losl oa aco aco medium coa s o ool
s dosol d a Allacs l os l od aJdo oal
'J onolo. owoood o covo w l lo lol oasl ovo
medium coa sl dono aooJl S0 Jl os oovo sl gs
Va-os 4 sov gs
lal lo s J laco ol oasl Va-o a s a l g cJ l ?
cosdoo l olJ ogl oll ooaslw l asa aow-
o adod - lo o d al a 4S- dog oo a g o Va-o aol o cJl
Jsl as ooloo a og oos l o s do
od o Jo cooso ad o ady logol o 3oad cooso
xl Jo lo lwo s asod oo gs 3ocJo y l o sl g
aoJdl ooasl al ool ods adl o dd o
Insert spit rod lengthwise through center of roast. Adjust
o d ng lo-s , losl oa aco ` nsol oal l o oolo oa
col o ol oasl ol l oJc g ola od aco hot coa so
ool s dosol d a Allac s l , os l od a J do
oal 'J ool o, owo ood o covo w l lo l ol
ovohot coa sl l o ool oog slos 30loao aooJl
4S Jl os) S0l o od J -ao aooJl S0 Jlos) ad
60 l o od J -nod J wo SSl o60i Jl os) oovo
sl g Va-os6 lo S sov gs
1 5
Marinated Hickory-Smoked Chuck Roast
1 2- pound beef chuck pot roast,
cut 1 Y i nches t hi ck
5 cl oves gar l i c, peel ed
Y cup cooki ng oi l
Y cup wi ne vi negar
sauce
12 teaspoon sal t
1 teaspoon dri ed basi l , crushed
Y t easpoon pepper
Several dashes bottl ed
hot pepper sauce
Hi ckory chi ps
Rib Roast Barbecue
1 5- to 6-pound boned and rol l ed
beef ri b roast
1 cup Burgundy
1 cup vi negar
Y cup cooki ng oi l
Y cup f i nel y chopped oni on
2 tabl espoons sugar
sauce
1 1 teaspoons sal t
12 t easpoon dry mustard
Y teaspoon pepper
Y teaspoon chi l i powder
Y teaspoon dri ed t hyme, cr ushed
Several drops bottl ed hot
pepper sauce
Hot-Style Eye of Round
1 3-pound beef eye of round
roast
I nsta nt unseasoned meat
tenderi zer
1 cup hot-styl e catsup
12 cup water
2 tabl espoons Worcestershi re
sauce
12 teaspoon chi l i powder
Y teaspoon sal t
3l Jd oasl w l ga c oy soli g l ol - lo oal ad
Js g c ovos lo oal as yoJ oovo- l o Va-o sJo
ga c c ovos ao ovo y sacod
oow x o v oga , Wocosl os o, sa l , oas ,
oo , a d ol oo saJco aco oal asl c oag ,
sol s a ow oa- gd s oJ a adoovooal , c oso
oag Va alo o lo S oJs o ovo g l ol goalor,
l J g oasl occas o a y
AooJl a oJ ooloo coo- g soa- c -oy c s
ooJg walo l o covo , da c s .a oal, osov g
a ado aloxcoss o sl J o lo oalw l ao lowo -
g Aago medium-slow coa s aoJd d a Add
c -oy c s lo coa s aco oasl ovo d a o g
'owo ood ? S Jl os J s occas oa y w l
a ado ad add add l oa c -oy c s J oasl,
g ?0 Jlos oo lo od J , o Js g w l a -
ado 3oaso l olaslo , oovo ga c 3ovos o
aco oal asl c oag , sol doo oow Coo o
oa g g od ol s oJ ovo oal , c oso oag Va alo
o lo S oJs o ovo g l ol goalo , l J sovoa l os
.a oal , osovo a ado al oxcoss o sl J o lo
oal w l ao lowo g sol s l od l oJ g col o ol
oasl Ad Jsl o d g lo-s , losl oa aco sol oal l o
oolo oa col o ol oasl oJl ol l oJc g ola od
aco medium coa s aoJ d d a Allac s l , os l o
d a J do oal J o olo , owo ood o covo
w l lo ' lol oasl ovo medium coa s l oall o oo-
l oog sl os 40loao ?lo ?' / oJ s) , o0lo od J ,
a d /0 lo wo -doo Js loJol y w l a ado
dJ gl o asl30 Jl osoloasl g 'ol slad S Jlos
ooloo s c g l dos od , oal oa g a ado ad
assw l oal Va-os S lo ?0 sov gs
3 - o a s dos ol oasl ovo y w l lodo zo , J s g ' /
loasoo o oJ dol oal o o sJo oolal o, oco
a s dos doo yal ' /- c lova sw l og-l odl o-
saJcoa coo o cals J , walo, Wocosl os o, ga c,
c owdo , ad sa l 3 o S Jl os
sol s l od l oJ g col o ol oasl Ad Jsl o d g
lo-s , losl oa aco sol oal l o oolo oa col o ol
oasl , ol loJ c g ola od aco medium-hot coa s
aoJd d a Allacs l , os l od a J do oal
'J o olo, owo ood o covo w l lo lol oasl ovo
medium-hot coa s l l o ool o og slos 40 l o ao,
aooJl ' / oJs Js w l saJco dJ g asl 30 Jl os
oal saJco, ass w l oal 3ovos S
16 beef
Prepare a wintertime cookout the easy way-on a covered grill. You'll find that Corned
Beef Barbecue Dinner needs little tending, and has a special taste that will satisfy appetites.
Corned Beef Barbecue Dinner
1 3-pound pi ece corned beef for
oven roasti ng
6 medi um baki ng potatoes
1 envel ope dry oni on soup mix
Y cup butter or margar i ne,
softened
V cup sugar
Y cup vi negar
3 tabl espoons prepared mustard
Dash sal t
cup dai ry sour cream
Y cup mi l k
,wa ad so co od oool Aa go medium coa s
aoJdodgoolg acooool o oavyOJl ylo d a
o g C oso ood g l o 11h oJs 3c Jo olaloos oJl
dooloo CJl oac 3 o 4 ogl w sos cos 3ol as do3
l ao osoos soJ x od logol o oa g soJ x
ad oJllo 3oad xlJ o ovoolalo s cos oassoo o
olaloos Waoac a sJao ol oavyOJlylo acoal
odgos olg ood dow a ogw l oal lo4Slo60
Jlos oo, l J olaloos oco
Voaw o saJcoa x sJga v oga 3 l ao o-
soos Jsl ad ad sa l g lo oo g sl l sJga
d ssovos Js ovo oal dJ g asl low Jlos ol
g g JJsl ool oo sov g x soJ coa - osovod
soJ x, aO?lao osoosJsl ad oall oJg sl g
occas oa y Do not boil.
wa olaloos Aa go oal ad olaloos o sov g
allo 3ovo w l soJ coa saJco Va-os 6 sov gs
Brazil ian Barbecued Beef
4- pound beef chuck pot roast,
cut 2 to 21 i nches th i ck
1 cup catsup
V cup vi negar
% cup cooki ng oi l
2 tabl espoons i nsta nt coffee
crystal s
1 teaspoon sal t
1 t easpoon chi l i powder
1 teaspoon cel ery seed
Y2 teaspoon pepper
Y teaspoon garl i c powder
3 or 4 dashes bottl ed hot
pepper sauce
Wined-and-Dined Beef Roast
3 tabl espoons cooki ng oi l
1 cup dry r ed wi ne
1 teaspoon dr i ed basi l , cr ushed
1 teaspoon dr y mustard
1 3-pou nd beef chuck pot roast,
cut 1 Y i nches t hi ck
2 tabl espoons bottl ed steak
sauce
Jvoid Flare-Ups
witl a Dri Pan
A
17
Slash fat edges of meat, being careful not to cut into meat.
Place roast in shallow baking dish. In small bowl combine
catsup, vinegar, oil, coffee crystals, salt, chili powder,
celery seed, pepper, garlic powder, hot pepper sauce, and
1/2 cup water; pour over roast. Cover; refrigerate 6to 8 hours
or overnight, turning roast several times. Remove roast from
marinade, reserving marinade. Remove excess moisture
from roast with paper toweling. Grill roast over medium
coals for 20 to 25 minutes. Turn roast; grill 10 minutes.
Brush roast with marinade. Grill for 0 to 15 minutes more
for rare to medium rare, brushing occasionally with mari
nade. Heat remaining marinade.
To serve, carve meat across the grain in thin slices. Pass
heated marinade. Makes 6 to 8 servings.
Cook garlic in oil; remove from heat. Add wine, lemon juice,
basil, dry mustard, and 112 teaspoon salt. Prick roast on both
sides with long-tined fork; place in plastic bag and set in
deep bowl. Pour in marinade; close bag. Marinate overnight
in refrigerator, turning roast in bag or pressing marinade
against roast occasionally. Drain meat, reserving marinade.
Remove excess moisture from roast with paper toweling.
Add steak sauce to reserved marinade. Grill over medium
coals 25 to 30 minutes on each side for medium doneness.
Brush with marinade. Serves 6 to 8.
When grilling large pieces of meat, use a drip pan to catch
meat juices. Make your own pan as follows (A) Tear off a
piece of 18-inch-wide heavy-duty foil twice the length of
your grill and fold it in half for a double thickness. Turn up
all edges of the foil 1112 inches. (B) Miter corners securely
and fold tips toward the inside for added strength. (C) Set
the drip pan under the meat to catch drippings, and arrange
the coals around the pan. Position the pan in place either
before or after you ignite the charcoal. Carefully empty the
drip pan after each use.
8
c
18 beef
Horseradish-Stuffed Rump Roast
Y cup prepared horseradi sh
2 cl oves garl i c, minced
1 5- pound bonel ess beef r ump
roast, rol l ed and ti ed
cl ove garl i c, hal ved
Wine-Basted Short Ribs
V cup dry red wine
1 teaspoon dri ed thyme, cr ushed
V2 t easpoon garl i c sal t
V2 teaspoon l emon pepper
2 pounds beef pl ate short ri bs,
cut in serving-si ze pi eces
Smoked Short Ribs
Hi ckory chi ps
4 pounds beef pl ate short ri bs,
cut i n servi ng- si ze pi eces
1 Q
J
/4- ounce can condensed
tomato soup
J
/4 cup dry r ed wine
Y cup finel y chopped oni on
2 tabl espoons cooking oi l
1 tabl espoon prepared mustard
2 teaspoons chi l i powder
1 teaspoon papri ka
e Sure witl
a ( eat
3ermometer
Coo oosoad shad cod ga c o oas! alo
a og! w so cJ! s g ! y oll- co! o go g a os! !o oJ! o!
! oJ g o! o s do .oavo co! o aoa J cJ! lo s ! !o go
! oJg ) 3oad cJ! aoa w ! osoad s x! Jo oo
oas!a d! osocJ o y so!s !od! oJ g co! o ol oas!
Ad Js! o d glols , !os! oa aco J ooJ! s dooloas!w !
! o add ! oa c ovo ol ga c so! oa! ! ooo! o
aco medium coa s o oo! s dosold a A!!acs !
os ! o d a J do oa! 'J o o!o owooodo
covow ! lo !o! oas! ! ! o oo! oog s! os 40lo
od J -ao aooJ! ' / oJs 'o!s!ad S J! os ooloo
cav g 3ovos 0
ago.J! covocoo ow o ! yo ga csa ! oo
oo ad ' / cJ wa! o Add o ocos Covo and
s o Js! ! !odo ' !o ' / oJs .a osov ng
J d aco os ovo sl ow coa s ! doo S ! o ?0
J!os, ! Jm g os occas oa y ad o Js g w ! w o
x! Jo Valos 4 sov gs
3oal cloy c s o oJ g wa!o! ocovoaooJ! a oJ
ooloo cool g ! o .a c s covood g aco
slow coa s o oo! s dos ol d a 3 l o coa s w !
soodaood cloyc s aco os ooos dodow,
o g .owo g ood os ! doo aooJ! ' /
oJs add g oo cloy c s ovoy ?0 J! os
Voaw o saJcoa x ! oa!o soJ w o on o
cool g o Js! ad c owdo a la co oy sood
ad ' !oasoo sa ! oa!saJcoa!s dool g Js os
w ! saJco J covood aooJ! ?0 J! os oo o Js
os lo Jo! yw ! saJco 3ovos 4 o S
s ng a oa! ! o oo! o o s yoJalo sJoyoJ oas!s
ao coolod !o way yoJ wa! ! o-!o ol oc! o so!
! ooo!o co! o ol aw oas! so ! oacos ! clos!
a! oloa! ad doos o! !oJcla! ooo o o!a s ! od
Wo ! o oo! o og s! os ! o doooss yoJ lo soo
c a! s ago 6-9), Js ! !o oa! a !! o la! o l
! ooa!J o dos oo ow! odos od!ooa! J o co! J o
cool g ! ! sos aga
Enjoy the tang of horseradish and the savory fl avor of barbecued beef with Horseradish
Stufed Rump Roast. To round out the meal , add your favorite cooked vegetables.
19
20 beef
Quick Garl ic Cubed Steaks
sauce
1 teaspoon fi nel y s nipped
parsl ey
Y teaspoon cel ery sal t
6 beef cubed steaks
6 Vi enna or French bread sl i ces,
toasted
Beef and Bean Ragout
2 pounds beef f or stew, cut
in Y- i nch pi eces
3Y cups water
3 medi um potatoes, peel ed a nd
cubed (3 cups)
2 cups chopped peel ed
tomatoes or 1 1 6- ou nce ca n
tomatoes, cut up
2 medi um onions, chopped
1 6-ou nce can tomato paste
1 medi um green pepper, chopped
% cup sni pped parsl ey
1 tabl espoon i nsta nt beef
1 Y2 teaspoons sal t
1 teaspoon sugar
Y teaspoon dri ed basi l ,
crushed
Y teaspoon dri ed thyme,
cr ushed
% teaspoon pepper
1 bay l eaf
1 1 5Y- ou nce can red ki dney
beans, drained
3!4 cup dry red wine
% cup al l - purpose fl our
saucoanol! ou!! o o naga o, s! Wocos!os o
sauco lono u co,s odasloy coloysall, adgal c
3ush ou!! o n x!uo o oo! s dos ol s!oa-s laco l o
s!oa-s w o g ll oas-o! ll ovo hot coals l o 1 !o ?
n u!os ù oas-o!ovo ad g ll lo !o ? n ulosnoo
3oaso s!oa-sw ! sal! ad oo laco oacs!oa-a!o
a sl co ol !oas!od ooad 3oo ona g oul! o n x!uo
ovo s!oa-s 3ovos 6.
oal o l oavy 4ua! .u!c ovo ovo hot coals oow
all! honoa!a!a! no ! o o! o l Add3 cups ol! owa! o
o!a!oos !ona!oos o os !ona!o as!o g oo oo
asloy, oool ooJ llo g aulos adsoaso gs Covoad
hoa!! ooo l g w ll! a-oaooul 11/4 ous) s! goccas o-
ally Addcoals asocossay 3o l ! llnoa!advogo!a olos
ao !odo aoou! hou noo s! g occas oally 3!
ooas a d w o Covo a d oa! ! o oo l g 3lod ! o
ona g 1h cu wa!o !o! ollou s! !o ooan xluo
Coo-, s! gcos!a !ly ! lln x!J o !l c-osad ouo olos
onovo oayloal Va-os 6 sov gs
Smoked Beef and Cheese Sup
4 cups mi l k
1 1 03-ou nce can cream of
potato soup
4- ounce package sl i ced smoked
beef, snipped ( 1 cup)
cup shredded Muenster ch eese
% cup finel y chopped onion
2 tabl espoons s ni pped parsl ey
Y teaspoon caraway seed
oavy 3-ua! saucoa g adually s! n l- !o sou
Add sno-od oool, chooso, o o, asloy ad caaway
sood Coo- ad s! ovo hot coals ! ll n x! Jo s oa!od
! ough aoou! 30 n J! os s! g ol!o 3ovos 6 !o B.
Beef and Mushrom Kabobs
Y2 cup cooki ng oi l
Y
J cup soy sauce
% cup l emon j ui ce
2 tabl espoons prepared
mustard
sauce
1 teaspoon coarsel y cracked
pepper
1% pounds l ean beef round or
chuck, cut i n 1 - i nch pi eces
Boi l i ng water
1 2 to 1 6 mushroom caps
21
V x o soysaJco ono [ J co nJs!ad Wocos! os o
ga c oo ad 11/2 !oasoos sa ! Add oool ocos
Covo ad ol goa!o ovo g ! !U noa! occas o a y
oU oo g wa!o ovo nUs oons .o! s!ad a low n -
U!os, da ` oad noa! ad nUs oons os-owos
ovo hot coa s ! noa! s dos oO doooss, a ow S
n J!oslonod Jn-ao ! J ol!o Va-os4 oSsov gs
Steak and Shrimp Kabob Dinner
Y2 cup catsup
% cup water
1 tabl espoon brown sugar
2 teaspoons prepared mustard
2 teaspoons Worcestershi re
sauce
Y2 teaspoon chi l i powder
1 pound beef si r l oi n steak, cut
i n 1 - i nch pi eces
Y2 pound fresh or frozen shr i mp,
shel l ed
2 zucchi ni , cut di agonal l y i n
1 - i nch pi eces
2 ears corn, cut i n 1 - i nch pi eces
2 smal l oni ons, cut i n wedges
1 green pepper or red sweet
pepper, cut i n squares
6 cherry tomatoes
Howto3rn
arbecued
Steak
sna saJcoa cono o ca!sU, wa! o cood o o
ad oowsJ ga 3! ono J co coo- g o oaod
nJs!ad Wocos!os o saUco a d c owdo 3 nno
J covood, 10 n J !os s! g oco o !w co
s xso!s-owos ! oads!oa- ocosa !o a!o y w !
s n zUcc co o o wodgos, adoo sUaos
-aooos ovo medium-hot coa s !i noa! s dos od
doooss a ow S ! o / n J!os lo noO Un-ao `J
-aooos ol!o o Js g w ! saUco a s od ol oac
s-owo w ! a coy !ona!o Va-os 3 o 4 sov gs
cvoy ! no a do olnoa!
U co la s !o !s s zz g
od o ! o coa s yoJ'o
os g a !! o o ! ol ! o
l avo ! a! na-os oaoo-
cJod s!oaso do c oUs
ò ovo! ! sl avo oss
oo sUo !o Uso !ogswo
! J g ! onoa! l yoU
do! avo !ogs so! a
lo- !o a s!i ol la! ad
l s!oa-wi! a !U o
22 beef
Plan a barbecue menu around a variety of tasty kabobs such as Skewered Beef Bundles,
Vegetables on a Stick (see recipe, page 71 ), and Glazed Pork Kabobs (see recipe, page 37).
Beef-Yam Kabobs
4 medi um yams or sweet potatoes
or 1 8-ounce ca n syr up
packed sweet potatoes
1 cup packed brown sugar
1 teaspoon cornstarch
Y2 cup ora nge j ui ce
1 cup chi l i sauce
1 tabl espoon prepared mu stard
1 pound beef si rl oi n steak, cut
Y i nch th i ck
1 orange, cut i nto 8 wedges
CUl oll woody ol o ol los yans o swool olaloos
saUcoa coo-los yans o swool olaloos covood
ooUg oo ' g sa lod walo lo covo l olaloos ao
l odo ?S lo 30 n 0los .a , coo olaloos ~oo adcUl
lo c ocos l Us g caodswool olaloos d a ,
cUl swool olaloos lo - c ocos )
Voaw o oao saUco sna saUcoasl logol -
o oow sUga ad co slac , sl oago [ U co c
saUco adnUslad Coo- sl gcoslal y l l c-ood
ad oUo o y 3 nno Ucovood S n Ulos, sl gocoo
lw co 3 - o sloa- w l sa l ad oo cUl sloa- lo
- c ocos loU s-owos a loalo y l oad sloa-
ocos yano swool olalo ocos ad oagowodgos
ovomedium coa sl noal sdos oddoooss a ow
? lo 4 n Uloslonod Unao 'U -aooosoccas oa y
a d oUs loUol yw lh sono o l l osaUco, ass ona -
g saUco Va-os4 sov gs
Skewered Beef Bundles
1 cup soy sauce
% teaspoon ground gi nger
1 pound beef round ti p steak,
cut 1 i nch t hi ck
Y pound fresh whol e green beans
4 l arge carrots, cut i nto
3- i nch- l ong sti cks
margari ne, mel ted
23
' nod un oow cono osoysauco, suga , adg go Cul
sloa- lo l sl s Covo , na alo noal soy n xluo
lo ? lo 3 ous al oon lonoaluo, sl g occas oa y
Voaw o, coo- ooas a d caols soaalo y oo g
sa lod walo l oao y lodo , da wo ad coo Wa
a l l o noal sl s aou d ou d os ol lou ooas, ooal
w l ona g noal ad caolsl c-s 3ocuo w l woodo
c-s ' oad ou d os addo las oo lwo aa o s-ow-
os soo olo al oll) us w l no lod oull o ovo
medium coa s aooul 4 n ulos 'u ad g lo 3 lo 4
n ulosnoo us w l no lod oullo oco o lw conoo
du gcoo- g 3ovos 4 o S
Skewered Cherry Tomato Meatballs
1 beaten egg
3/4 cup soft bread cr umbs
( 1 sl i ce)
% cup mi l k
Y cup fi nel y chopped onion
% teaspoon sal t
Y teaspoon dri ed oregano,
crushed
V teaspoon pepper
1 pound ground beef
15 cherry tomatoes
2 di l l pi ckl es, cut i nto
V2- i nch chu nks
Bottl ed steak sauce
Hawaiian Kabobs
Y cup soy sauce
% cup cooki ng oi l
1 tabl espoon dark corn
syrup
2 cl oves garl i c, mi nced
1 teaspoon dry mustard
1 teaspoon ground gi nger
2V2 pounds beef si rl oi n steak, cut
i n 1 %- i nch pi eces
3 green peppers, cut i n
1 - i nch squares
5 smal l fi rm tomatoes,
quartered
' oow cono o og g , ooad cunos n - o o, sa l
oogao, ad oo Add g oud oool , n xwo 3ao3
lao osoosoll onoaln xluo aou d oaccoylonalo
lo lon noal oa s l vo a go s-owos l oad noal oa s
ad d c- ocu -s ovo medium coa sl o S l o?0
n ulos, lu g 3 o 4 l nos lo coo- ovo y ous noal-
oa soccas oa y w l sloa-sauco Va-os S sov gs
' ago oow cono osoysauco, o , cosyu, ga c, dy
nuslad , ad g go Add noal , covo ad ol goalo
sovoa ousoovo g l .a noal, osov gna ado
A lo alonoal, goo oo , adlonalo o s-owos
ovo medium-hot coa s l dos od doooss, a ow aooul
S n ulos lo ao aslo l o -aooos occas oa y w l
osovod na ado Va-os S sov gs
Burgers and Sandwiches
Burgers O'Brien
1 2-ounce package frozen
l oose-pack hash brown
potatoes (3 cups)
% cup chopped gr een pepper
2 t abl espoons mel ted butter
1 beaten egg
2 tabl espoons chopped pi mi ento
1 Y teaspoons sal t
% teaspoon pepper
1 Y pounds ground beef
8 hamburger bu ns, spl i t,
toasted, and buttered
Beef and Carrot Burgers
1 beaten egg
2 tabl espoons mi l k
% cup wheat germ
Y cup grated carrot
3 teaspoon sal t
% teaspoon dri ed marj oram,
crushed
Ya teaspoon pepper
1 pound ground beef
4 sl i ces Monterey Jack cheese
4 whol e wheat hamburger buns,
spl it, toasted, a nd buttered
4 l ett uce l eaves
4 tomato sl i ces
Burgers Extravaganza
beaten egg
% cup water
% cup fi ne dry bread crumbs
% teaspoon dri ed orega no,
crushed
% teaspoon fennel seed
% teaspoon garl i c sal t
% teaspoon oni on sal t
Dash pepper
Y2 pound bul k pork sausage
8 sl i ces Ameri can cheese
8 oni on sl i ces
8 hamburger buns, spl it,
toasted, and buttered
Coola!ooss g l y , s - ow ! sa ! ' s- olcono o
o!a!oos o o, g oo oo, ad ou!!o Covoadcoo-
! olaloosao !odo s! g occas oa y Cono oogg
n o! o 11h !oasoos sa l ad oo , s! olalo
n x!Uro Add goud oool, ix wo 3hao noa! n x!uo
!o 8 al l os aoou! ' / c ! c- l ovo medium-hot
coa s lo S n u!os ù ad g 3 !o 4 n u!os noo
3ovo a!! os o !oas!od ous, aco goo oo g
a!o ougo l dos od 3ovos8.
Cono o ogg n - ad woa! gon, s! caol oio,
sa ! najoan, ad oo Add goud oool n x wo
3ao !olou a!! os ovo medium-hot coa slo S ! o
6 n ulos, !U ad g 4 !o S n ulos noo .u g as!
n U!o olcoo- g ! no, aco a s co ol cooso alo oac
a!! y 3ovo al! os o !oas!od ous w l o!!Uco ad
!onao Va-os 4 sov gs
' oow cono o ogg walo ooad cunos oogao,
lo o gal csa l o osa !, ad oo Addg ou d oool
ad saUsago, n x wo 'on !o8 a!! os ' c ! c-
l! ougosovomedium coa sl o 6 ! o/n ulos ù ad
coo-6 ! o/ n u!osnoo òoac a!!ywi! achoosoaO
o os co , sovo o !oaslod ous Va-os8 sov gs
25
Hash brown potatoes, onion, and green pepper qualify Burgers O'Brien as a grilled
burger to appreciate. These tasty burgers will rank high on your family's list of all-time favorites.
26 burgers
Bacon Burger Squares
8 sl i ces bacon
2 pou nds ground beef
sauce
Sal t
Pepper
8 hamburger buns, spl i t and
toasted
Chili Burger Patties
2 pounds ground beef
3 cup chi l i sauce
4 teaspoons prepared horseradi sh
4 teaspoons Worcestersh i re sauce
1 tabl espoon chopped oni on
2 teaspoons sal t
Dash pepper
12 hamburger buns, spl i t
a nd toasted
Basic Grilled Burgers
1 pound ground beef
V teaspoon sal t
Dash pepper
Barbecued Beef Burgers
1 beaten egg
2 tabl espoons catsup
% cup fi nel y cr ushed sal t i ne
crackers ( 7 crackers)
V2 teaspoon sal t
1 pound ground beef
4 thi n sl i ces oni on
4 sl i ces sharp Ameri can cheese
% cup catsup
2 tabl espoons brown sugar
V2 teaspoon prepared horseradi sh
V2 teaspoon sal t
Coo- oaco ! a os! doo ou! o!c s Cu! oaco s! s
a l cossw so ~a! goud oool !oa ? x o- c oc!a g o,
cu! !o 8 suaos Coo o oo u co a d Wocos!o-
s o, ous ovo ! o oool al! os 3 - o w ! sa ! ad
oo Aagosuaos g oasodw og oas-ol ~ aco
? a ls cos ol oaco c sscossod a!o oac ougo !o
lo a "X". C oso oas-ol ougos ovo medium-hot
coa' s !u g ol!o ! dos od doooss aoou! ?0 -
u!os 3ovo o aougo ou s 3ovos8.
x g oow ! ooug y coo o goud oool c
sauco oaod us!ad osoad s Wocos!os o
sauco coodo o sa ! adoo , xwo 'o !o
? a!! os ovo medium-hot coa s lo S ulos. 'u
a!! os ad g ! dos od doooss aoou! 3 u! os
ogo 3ovo g od a!! oso aougo ou s 3ovos ?
V x goud oool sa ! a d oo 'o !o lou 4- c
a!l os ovo medium-hot coa s lo S !o o u!os , !u
ad g 4 !o S uos o o 3ovos 4
For Variations: Add ay ol ! o lo ow g ! o oas c oa!
x!uo , ? !ao osoos cood goo o o w ! !os, ?
!ao' osoos da od swoo! c- o o s , ? !ao ' osoos
cood o!o-s!ullod o vos , !ao osoo oaod
osoad s , o 1/4 ! oasoo s! a! cod ga c
Coo o ogg - a d ? !ao osoos ca!su, s!
cac-o cuos ad 112 ! oasoo sa l Add goud oool ,
x wo 'o !o lou al! os, aco oac o a ?- c
suao ol oavy-du!ylo 'ooaca!!y w ! s coo o
a d s co cooso
Coo- cood o o ou!! o ! !odo ou! o! oow
Add 1/4 cu ca!su oow suga osoad s ad 1/2
! oasoo sa ! , s o ucovood S u!os 3oo ovo
ougo s Walo ooso' yaoudoa! soa godgoswo '
Coo-! o ou d os ovomedium coa s o o s do dow lo
S u!os 'u ougos ovo , g ! dos od doooss
aoou! 0 u!os oo Va-os 4 sov gs
Vegetable Burgers
2 sl i ght l y beaten eggs
3f4 cup soft bread cr umbs
Y cup fi nel y chopped oni on
Y cup catsup
1 6- ounce can chopped
mushrooms, drai ned
6 sl i ces Ameri can cheese
6 hamburger buns
6 sl i ces oni on
6 sl i ces tomato
Cheese-Stuffed Patties
1 pound ground beef
Y teaspoon sal t
Dash pepper
Ameri can cheese, shredded
Chopped oni on
Bottl ed barbecue sauce
Burrito Burgers
cup retri ed beans
(Y of 1 5- ounce can)
1 4- ounce can mi l d green chi l i
peppers, drai ned, seeded,
a nd chopped
Y cup chopped oni on
1 Y2 pounds ground beef
4 sl i ces sharp Ameri can cheese
8 fl our tort i l l as
1 cup chopped l ett uce
1 medi um t omat o, chopped
GJ on't Do
without a Wire
frill Bast
27
oow cono ooggs, cJnos, o o, calsJ , loasoo
sa l , ad das oo Add oool , n x wo 'on lo ?
all os 'o half ol l o all osw l nJs oonslo w l
-
/+
c ol odgo 'o w l ona g all os, soa g odgos
ovo medium coa sl o S lo o n Jlos 'J adg l
dos od doooss, S lo o n Jlos noo 'o w l cooso,
oal [ Jsl l no lod 3 l a dloasl anoJgo oJ s 3ovo
oJ gos o oJ s w l o o ad lonalo s cos Va-os o
sov gs
V x g oJ d oool , sa l , ad oo olwoo sools ol
waxod ao , o oJl all os ' /+ c l c- Col o a l ol
all os w l sna anoJ l olcooso, o o, ad oa oocJo
saJco 'o w l ona g noal all os, oss aoJd
odgosl osoa ovo medium-hot coa saooJl /n Jlos
'J noal , g o lo / n Jlosnoo Va-os 3 oJ gos
Cono o ooas, 2 tablespoons oll oc oos, o o ,
ad
-
/+ loasoo sa l Add oool , n xwo 'on lo o gl
S c al l os CJl cooso s cos a l , aco ' /cooso
s co o oac oool ally 'o d lo soa cooso s do,
lon g son c c o ovo medium coa s lo S l o o
n J los, l J ad g 4 loSn Jlosnoo oal l ol ol as
o g 3ovo oJ gos ol l ol as Add l o oll Jco,
cood lonalo, ad ona g c oos as dos od
Va-os8 sov gs
W o g oas-ols ao
d sosao o w o yoJ
g l oods l al ood lo
Jol l J g o ao d ll -
cJ l lo l J , s0c asoJg-
os, l a -l Jl os, o los zo
o aol zos, cos, o
s n A godg oas-
-ol s lo oosl oJy, s co
yoJ ca ad[ Jsl l lo o d
sna l s , l c- o J gos,
l sloa-s, o c c-o
a vos, Jal os, o cJl J
ocos
28 burgers
People with hearty appetites wi l l appreciate a generous wedge of Giant Stuffed Grillburger.
Layered between the ground beef is a tasty herb-seasoned stuffing mix and mushroom fi l ling.
Mini Pineappl e Meat Loaves
1 1 51- ounce can cr ushed
pineappl e (j uice pack)
2 beaten eggs
1 Y2 cups soft br ead crumbs
( 2 sl ices)
2 tabl espoons fi nel y chopped
onion
2 t abl espoons chopped gr een
pepper
Y t easpoon sal t
Ya t easpoon pepper
1 t abl espoon cornstarch
1 cup catsup
2 tabl espoons soy sauce
4 drops bottl ed hot pepper sauce
.a cUsod oa o osovo [ U co Addwa! o ! o[ u co
l ocossay ! ona-o cU so! as dol o Uso sauco '
oow cono o oggs, o oad cUnos oa o o o
goo oo sa ! ad oo Add oool n x wo 'on
!o l vo 4 ? c oavos aco noa! oavos w o g
oas-o! O ovo medium-hot coa s lo ?0 !o ? S n u!os
ù ad g ! doo aoou! ?0 n u!os noo
Voaw o, sna saucoa o od!ogo! o cos!ac
ad nUs!ad 3! osovod oa o [ u co casu soy
saUco ad o! oo sauco Coo-ovomedium-hot coa s
s! gcos!a! y ! ! c-ood ad ouo o y ass w ! ! o
noa! oavos Va-os S sov gs
Giant Stuffed Gril l burger
1 beaten egg
1% cups herb-seasoned
stuffi ng mi x, crushed
1 4- ounce can chopped
mushrooms, drai ned
V cup beef broth
% cup sl i ced green oni on
wi th tops
margari ne, mel ted
1 teaspoon l emon j u i ce
2 pounds ground beef
1 teaspoon sal t
Chil i Meat Loaf
2 sl i ghtl y beaten eggs
1 8- ounce ca n tomatoes, cut up
1 8- ounce ca n red ki dney bea ns,
drai ned
1 cup crushed corn ch i ps
% cup fi nel y chopped green oni on
wi th tops
1 Y teaspoons sal t
2 pounds l ean ground beef
1 1 0-ounce ca n mi l d ench i l ada
sauce
V2 cup shredded sharp Ameri ca n
cheese (2 ounces)
Stuffed Steak Sandwiches
2 1 -pound beef fl an k steaks
I nstant unseasoned meat
tenderi zer
2 tabl espoons prepared
horseradi sh
V
J
cup chopped oni on
V cup chopped cel ery
margari ne, mel ted
V2 teaspoon seasoned sal t
1 cup dai ry sour cream
12 sl i ces French bread, toasted
and buttered
29
V x ! ogo! o ! o ogg s!Jll g n x da od nJs oons
oool oo! goo o o asloy oJ!! o o naga o ad
lono j J co so! as do Cono o oa! ad sal! d v do
n x!J o all soo!s ol waxod ao a! oac all!o
a S- c c clo 3oo s!Jll g ovo ooc clo ol noa! !o
w ! c ol odgo òw ! soco dc clo olnoa! , ool
oll! o soo! ol ao ad soal odgos olnoa!
vo!noa! a!!y o!owoll-g oasodw o g l oas-o! ool
oll ona g ao ll ovo medium coals lo J !o ?
n J!os `J ad g ll ! ll dos od doooss J !o ?
n J!os noo CJ! ! o oJ go !o wodgos sovo w !
wanod ca!sJ ldos od Va-os S sov gs
Cono o og gs J da od !ona!oos, ooas co c s
goo o o asloy sal! ad c l owdo nas ooas
sl g !ly Add goJ d oool, n x woll 3ao !o !wo
/ 3 ? c loavos òa oll !wo S c log! s ol S
c-w dooavyd J! ylo l laco loavos o lo l ocos wa
lo l aoJ d oac loal ad soalsocJ oly ll ovo medium
coals 3J n J!os `J ad g ll ?Jn J!oslogo
Voaw lo saJcoa oa!oc ladasaJco olo l
ad lold dow !o na-o a ` Co! Jo coo- g noa! ! ll
doo aooJ! J n J !os noo o Js g loJo!ly w !
oc lada saJco ass ona g saJcoadcooso !o !o
oac sov g Va-os S sov gs
3coo s!oa-s d agoally o oo! s dos Jso !odo zo
accod g ! o d oc! os 3oad oo s do ol s!oa-s w !
osoad s Cono o o o coloy oJ !! o adsoasood
sal! , soad o s!oa-s oll J aslo j olly oll 'as! o w !
s-owos ad ! ow ! s! g so!s ! od ! oJg co! o ol
noa! olls Ad[ Js! old g lo-s, ! os! oalaco laco medi
um coals o oo! s dos ol d a A!!ac s ! , os ! o
d a Jdo noa! `J o no!o ll ovo medium
coals ! ll doo aooJ! 4S n J!os .o! s!ad a lown J! os,
onovo s! gs ad s-owos
snall saJcoa oa! soJ coanovol owoa! do not
boil. CaolJllycavonoa! olls !o! sl cosad acoo
ooad 3oo wan soJ coan a!o noa! 3ovos 6.
30 sandwiches
Pizza-Frank Sandwiches
1 beaten egg
Y cup mi l k
3/4 cup soft bread crumbs
Y cup grated Parmesan cheese
Y teaspoon garl i c sal t
Dash pepper
Y pound bul k pi zza sausage
Y pound ground beef
6 frankf urters
1 8- ounce ca n pi zza sauce
2 t abl espoons chopped oni on
2 t abl espoons sl i ced pi mi ento-
stuffed green ol i ves
6 frankfurter bu ns, spl i t a nd
toasted
V cup shredded mozzarel l a
cheese
Spiced Ham Patties
1 sl i ghtl y beaten egg
Y cup mi l k
1Y cups soft bread crumbs
( 2 sl i ces bread)
tabl espoon fi nel y chopped
green oni on wi th tops
Dash pepper
1 pound gr ound cooked ham
(3 cups)
V cup packed brown sugar
Y cup honey
1 teaspoon dry mustard
Y cup reserved spi ced appl e
syrup
4 spi ced appl e ri ngs
Corned Beef-Turkey Heroes
8 Kai ser rol l s or hamburger
bu ns, spl i t
Tartar sauce
Russi an, I t al i an, or bl ue
cheese sal ad dressi ng
2 3- or 4- ounce packages thi nl y
sl i ced smoked corned beef
8 thi n oni on sl i ces
4 sl i ces Swi ss cheese,
cut i n hal f
2 3- or 4-ounce packages thi nl y
sl i ced smoked turkey
Coo o ogg ad n -, sl cUnos anosa cooso
as oy ga c sa l ad oo Add saUsago ad oool
x l ooUg y . v do lo o oUa ol os 3ao oal
aoud la -lUl os oav g ods oo o oac oolwoo
waxod ao lo a-o u lon l c-oss C
saUcoa cono o zza sauco cood o o ad
goo o vos 3 no ucovood S n ulos, sl occas o-
a y O ' la -lUlos ovo medium coa s l oal s sol
aooUl S n Ulos 'U ad g l oal s doo aoo0l 0
Ulos oo Us w l zza saUco xlUo dU g l o
asl S ulos 3ovo o loaslod oU s 3oo ona g
zza sauco alo sadw cos a d s - ' ow l s oddod
ozzao acooso Va-os o sov gs
Cono ol oogg adn -, sl ooadc0 os, o o a d
oo Add an, n x wo 3ao xluo lolou4- c
all os saucoa cono o oow sUga , ooy dy
uslad ad l o s cod ap o syU, oal l oUg
all os ovo medium-hot coa s lo| S n ulos 'u , o Us
w l g azo aco aa o galooac ally oUs w l
g azo a all osl doo S lo o ulosnoo ass
oa g g azo w l all os 3ovos 4
' gl ysoadc0l s0 lacosola soo so ou s w l l ala
saUco ad sa ad doss g 'ayos cos ol l oco od oool ,
o o 3w ss cooso ad lU-oy o o' s o' aco l ops ol
o s, aco oac sadw c o a S x ?- c ocla g ool
oavy-dUly lo Wa lo aoUd sadw cos soa g
odgos wo O ovo medium coa s l ' oalod l oUg ,
aooul ? S n Ul os lu g sovoa' l os 3ovos S
Bratwursts in Beer
1 1 2- ounce ca n beer (1 Y2 cups)
Several drops hot pepper sauce
6 bratwursts
6 i ndi vi dual French rol l s
Zesty Sauerkraut Rel i sh
( see reci pe, page 66)
Oriental Pork Wrap-Ups
3 tabl espoons chopped green
oni on wi th tops
4 teaspoons soy sauce
Vs teaspoon gar l i c powder
1 pound ground pork
Sweet-Sour Sauce
8 l eaf l ettuce l eaves or
l ettuce cups
Parsl ey Ri ce
31
Coo o ooo , oow sJga , soy saJco J slad c
owdo , ga c, ad ol oo saJco ~ aco oals
sa ow oa- gd s , oJ a adoovo Covo, ol goalo
sovoa o0s o ovo g l , soo g a ado ovo occa
s oa y oovo oal s, osov g a ado ' ovo
medium-hot coa s aooJl 4 Jl os 'J ad g l ' doo,
3 l o 4 Jlos oo Js ollo w l osovod a ado
C0l o s a l ogl w so, o ow oJl o s , oav g a ' /+
c wa ' oac o oollo w l aooJl ' /+ cJ da od
o s Add oalwJsl ad lo w l o lo ol goalo
oa g o s 0 l oodod ) Va-os o sov gs
Coo o g oo o o , soys aJ co, ad ga c owdo Add
g o0d o -, x wo 3ao xl J o lo o g l 3 - c
ogs ovo medium coa s lo 4 l oS Jlos , l J ad
o Js w l 3wool-3oJ 3aJco ogs l doo, 3 lo 4
Jlos o o ' col o ol oac oal oll Jco aco aooJl
lao osoo ~as oy co ~ aco a g od og o zola y
alo co 'o dlwo oos lo odgosol oll Jcocossw soso
loy ovo aalo ogs . lo oJ d o 3wool-3oJ 3aJco
l o oac o l o , aco co ollJ co cJs, lo w l o -
og . zz o saJco ovo ) 3ovos 4
Sweet-Sour Sauce. ' saJcoacoo o ' / cJ ac -od
oow sJga ad lao osooco sl ac 3l ' /
-
cJ od
w ov oga , ' /
-
cJ c c-o ool , ' /+ cJ l o ycood
g oo oo , ? lao osoos cood ol o, lao o-
soo soy sa0co, ' /+ l oasoo ga c owdo , ad ' /+ loa-
soo g oJd g go ~ aco ovo medium coa s, sl g
occas oa y, l l c-ood ad o J o o y Va-os ' /+ cJs
saJco
Parsley Rice: ' saJcoacoo o
/
-
cJ walo, ' /
-
cJ
og J a co, ad ' /+ loasoo sa l Covo w l l g l -l ll g
d gl ooo g ovo medium coa s, aooJl S Jlos
Vovo lo odgo ol coa s , coo- 0 Jl os oo do ol ll
covo ) oovo lo oal , ol sla d, covood , 0 Jl os
3l ? lao osoos s od as oy
Grilled Crab and Cheese Rolls
cup shredded Monterey Jack
cheese ( 4 ounces)
V cup fi nel y chopped cel ery
2 tabl espoons mayonnai se or
sal ad dressi ng
2 teaspoons l emon j u i ce
1 teaspoon prepared mu stard
1 7Y-ounce can crab meat,
dr ai ned, fl aked, a nd
carti l age removed
4 i ndi vi dual French rol l s
3l logol o cooso, co oy, ayoa soo sa addoss g ,
ol o, oo J co, ad oaod J sl ad 'o d cao
3 l 'oc o s , soad c ao xl Jo ovo oollo a vos
ad o aco los Wa oavy-d0l ylo ooso yaoJdo ,
lo dodgosollo lo soa' l g l y ovo medium coa slo
0 Jl os 'J , g l oalod l oJg , aooJl 0 Jlos
oo Va-os 4 sov gs
Pork and Ham
Appl e-Orange Stuffed Pork Chops
6 pork l oi n chops, cut
1 Y i nches t hi ck
Y cup chopped cel ery
Y cup chopped u npeel ed appl e
( 1 medi um)
2 tabl espoons butter
1 beaten egg
1 Y cups toasted ra i si n bread
cubes (2 sl i ces)
Y teaspoon grated ora nge peel
1 ora nge, secti oned a nd chopped
(YJ cup)
% teaspoon sal t
Ys teaspoon ground ci nnamon
Corn-Stuffed Pork Chops
6 pork l oi n chops, cut
1 Y i nches t hi ck
% cup chopped green pepper
1 tabl espoon butter or
margari ne
1 beat en egg
1 Y cups toasted bread cubes
Y2 cup cooked whol e kernel corn
Y2 teaspoon sal t
% teaspoon ground cumi n
Dash pepper
Roast Pork Chops
% cup catsup
% cup l emon j u i ce
sauce
1 tabl espoon prepared must ard
1 teaspoon sal t
% teaspoon bottl ed hot pepper
sauce
Sal t
6 pork l oi n chops or ri b chops,
cut 1 % to 1 Y2 i nches t hi ck
Va-o a s ! oac co oy cJ! ! gl ol a! s doa os! ! o
ooo 3oaso cav !y w ! a !! osa ! ad oo
sa saJcoa coo- co oy ad a o o J!!o !
!odo oJ! o! oow Coo o ogg, ooad c J oos , oago
oo , cood oago, sa ! , ad c ao ~oJ coo-od
co oy ad a o ovo ooad c J oo x! Jo !oss g ! y
3oo aooJ! ' / cJ s! Jll g !ooac o-co 3ocJ o y
las!o oc -o! oo gw ! woodo c-s
cos ovo medium coa s aooJ! ?0 J !os 'J
oa! ad g ! doo, S !o ?0 J! os oo 3oloo
sov g, oovo ! o c-s Va-os o sov gs
Va-o a s ! oac c o oycJ!! g lo la! s doa os! !o
ooo 3oaso cav !y w ! a !! o sa ! ad oo
sa saJcoa coo-goooo ado o oJ!!o
! !odo oJ! o! oow Coo oogg, ooad cJ oos, co ,
o! o, sa ! , c J , adoo ~oJ coo-odoo ad
o oovo ooad cJoo x! J o !oss g! y 3ooaooJ! ' /
cJ s! Jll g !o oac o - co 3oc J o y las!o oc-o!
oo g w ! woodo c -s
cos ovo medium coa s aooJ! ?0 J!os 'J
oa! ad g ! doo, S ! o ?0 J!os o o 3ol oo
sov g, oovo ! o c-s Va-os o sov gs
saJcoa coo-o o a d ga c o! o ! !odo oJ !
o! oow 3! ca!sJ , oo J co, sJ ga , Wocos! o
s o saJco, oaodJ s!ad , !oasoo sa' ! , adoo!! od
o! oo saJco 3 o , J covood, S J! os, s! g
o coo !w co 3 - oc os w ! sa !
~ acocos w o g oas-o! cosovomedium
coa s aooJ! ?S J! os 'J oa! ad g aooJ! ?0
J!os oo, o Js gw ! saJcooccas oa y 3ovoso
Combine Apple- Orange Stufed Pork Chops ( opposite) or Chinese Smoked Ribs with Broccoli
in Foil and Pars/eyed French Slices for an exceptional l y fl avorful dinner. (See index for pages. )
33
34 pork
Gypsy Pork Steaks
2 whol e pork tenderl oi ns
( 1 Y2 pounds)
4 teaspoons papri ka
1 teaspoon sal t
Y teaspoon pepper
CJl lodo o los x3- c ocos osl goac ocoo
cJl s do, l allo w l s do ol c oavo o oal a ol l o
-
/+- c l c -oss 3l l ogol o a -a, sa l , ad oo
Coal oal o ool s dosw l soaso g xlJ o o -
ovomedium coa saooJl 0 Jl os 1J oaladg ' l
doo, aooJl 0 Jlos oo 3ovos o
Apple-Peanut Buttered Pork Steaks
11 cup appl e butter
2 tabl espoons peanut butter
Y teaspoon fi nel y shredded
orange peel
2 tabl espoons orange j ui ce
4 pork bl ade steaks,
cut 3/4 i nch thi ck
Marinated Pork Loin Roast
5-pound bonel ess pork l oi n
roast,
r
ol l ed a nd ti ed
Y cup water
3 tabl espoons Dij on-styl e mustard
1 tabl espoon soy sauce
Company Pork Loin Roast
1 cup catsup
Y cup cooki ng oi l
Y4 cup wi ne vi negar
2 tabl espoons i nstant mi nced
oni on
sauce
1 teaspoon mustard seed
1 teaspoon dri ed oregano,
crushed
1 bay l eaf
Y2 teaspoon sal t
Yz teaspoon cracked pepper
Y teaspoon chi l i powder
1 5-pound bonel ess pork l oi n
roast, rol l ed and t i ed
od a o oJll o lo oaJl oJllo , addoago oo ad
J co 3oaso sloa-s w l sa l ad oo ovo
medium coa sloaooJl 1 5 Jl os 1J sloa-s , o Jsw l
a o oJll o xlJ o l doo, 1 5 l oz0 Jlosoo
Js o oa g a o oJll o xl Jo 3ovos 4.
Note: ' l dos od, Jso ' /z- c -l c- sloa-s zb -
Jlos 'J , g l doo, aooJl zb Jl os 3ovos S
~ ocoo- o sovoa' acosw l og-l odlo -, ' aco
sa ow oa- g d s odwal o, Jsl ad, o , ad soy,
o Js ovo oal Covo , ol slad al oo looalJ o
oJ .a oal , osovo saJco ' sol s l od l oJ g
col o ol oasl Ad J sl o d g lo-s , losl oa aco ' sol
oal l ooolo oa col o ol oasl, ol l oJc g od
~ aco medium-hot coa s o ool s dos ol d a Allac
s l , os l o d a Jdo oal 'J o olo l
l o ool o og slos /0l owo -doo, z lo z' /z oJs
.J g asl 30 l o 45 Jl os, o Js oal w l J slad
saJco oal oa g saJco, ass w l oal 3ovos S
' saJcoa coo o cals J , coo- g o , w o v oga ,
o o, Wocoslos o saJco, oow sJga , J slad sood,
oogao, oay oal, sa l , oo , c owdo , ad ' /z c J
walo 3 o l o xl Jo z0 Jlos , oovo oay oal
' sol s l od l oJg col o ol oasl Ad Jsl o d g
lo-sa dlosl oa aco ' sol oal l o oolooa col o
ol oasl, ot toJc g s l oo I n covooo g aco
medium-hot coa s o ool s dos ol d a Allac s l ,
os l o d a J do oal 1J o ol o, owo g
ood o covo w l lo l ol l oal l oool o|
og slos /0 lo wo -doo, z lo z' / oJs Js w l
saJcoloqJol ydJ g asl 30 Jlos 3ovos S
Hickory-Smoked Royal Ribs
Hi ckory chi ps
3/4 cup catsup
V cup ol i ve oi l or cooki ng oi l
V cup tarragon vi negar
V cup water
2 tabl espoons Worcestersh i re
sauce
1 tabl espoon br own sugar
2 teaspoons dry mu stard
2 teaspoons papri ka
2 teaspoons chi l i powder
2 bay l eaves
1 teaspoon cumi n seed, cr ushed
1 teaspoon dri ed t hyme, cr ushed
V2 teaspoon sal t
V teaspoon pepper
4 pounds pork l oi n back ri bs or
spareri bs
Luau Spareribs
1 cup pi neappl e preserves
2 tabl espoons vi negar
1 tabl espoon l emon j ui ce
2 teaspoons Di jon-styl e mustard
1 teaspoon Ki tchen Bouquet
3 t o 4 pounds por k spareri bs
Sal t
f resh pi neappl e, peel ed a nd
cut i nto l engthwi se wedges
1 green pepper, cut i nto
l engthwi se stri ps
How to
arbecue Ibs
35
3oa- c -oy c s ooJ g walo l o covo lo aooJl
oJ ooloo coo- g l o, da ' saJcoa sl l ogol o
cals J , o o , o , v oga , walo , oo J co, Wocoslo-
s o saJco, oow s J ga , d y J slad, a -a, c ow-
do, ga c, oay oavos, cJ sood , l yo, sa' l , ad
oo , s o 0 Jlos
'aco os accod o-sly o o s l , socJ o w l o d g
lo-s ' covood g ' aco hot coa s o ool s dosol lo
d a 3 - o coa s w l soo daood c -oy
c s All ac s l , os l o d a Jdo oal 'J o
ol o, owo l o g ood o covo w l lo lol l o
os ovool coa sl doo, aooJl oJ 3 - ol ocoa s
w l c s ovoy ?0 Jl os Js os loqJol ' y w l
saJco xlJ o dJ g l o asl S Jl os ol coo- g ~ass
l o oa g saJco 3ovos 4 lo o
' a oow coo o l o oa o osovos , v oga, -
ol o, oo J co, J slad , ad lco oJqJol sol
as do
3 - ol o osw l sa l 'aco os, oa owodgos,
ad g oo oo sl s accod o-sly o o s l , socJo
w l o d glo-s ' covood g acoslow coa soool
s dos ol lo d a Allac s l , os l o d a J do
oal 'J oolo owo g ood o covo w l lo lol
l o os ovo slow coa s l doo, aooJl oJ
.J g l o asl S Jl osolcoo- gl o, o Jsl o oal ,
oa owodgos, ad g oooooccas
_
a yw l l o
oa o g azo Va-os 3 o 4 sov gs
'o so-o l avo s - o coa s w l daood c-oy
c s dJ g l o asl 30 Jlos ol coo- g
' l yoJ g ' as a s l al-
l ac ol , l y J s g l lo
oa oocJo og sl s ol
o- sao oso o- o
oacos 3 y aco l o
os o l os l accod o-
sly o 3ocJ o l o os w l
o d g l o -s so l oy
slay os l ow oolal-
g ovo lo coa s
36 pork
Chinese Smoked Ribs ( pi ct ured on page 33)
6 pounds pork l oi n back ri bs
or spareri bs
1 teaspoon sal t
Y teaspoon papri ka
Y teaspoon ground t ur meri c
% teaspoon cel ery seed
Va teaspoon dry mustard
Hi ckory chi ps
Y cup catsup
Y cup packed brown sugar
1 tabl espoon grated fresh
gi ngerroot or 2 teaspoons
ground gi nger
cl ove garl i c, mi nced
Country-Styl e Barbecued Ribs
4 pounds pork country-styl e
ri bs
1 cl ove garl ic, mi nced
% cup cooki ng oi l
1 8- ounce can tomato sauce
V2 cup water
% cup packed brown sugar
sauce
2 tabl espoons prepared mu stard
1 teaspoon sal t
% teaspoon pepper
Apricot Glazed Ribs
4 pounds pork l oi n back ri bs,
cut i n servi ng- si ze pi eces
1 Y cups water
1 cup sni pped dri ed apri cots
Y teaspoon sal t
'ooJg y Jol o osw l xl J o olsJga , sa l , a -a,
l Jo c, co oy sood , ad dy Jslad , covoad ' olslad
? oJs AooJl a oJ ooloo coo- g l o soa- c -oy
c s ooJg walolo covo da
' covood g aco slow coa s o ool s dos ol d
a 3 - o coa s w l daood c-oy c s ~ aco
os, ooo s do dow, o g , owo g ood os
ovoslow coa saoo0l 30 Jlos 'J oaladg aooJl
30 Jlos oo 3 - o coa sw l c s ovoy ?0 -
Jlos ' l l o l od olsao os coo-sl ooJ c- y, aco
lo Jdo l od ol os ad col Jo coo- g )
Voaw o, saJcoa coo o cals J , oow s J ga,
soy saJco, g go, ad ga c Coo- ad sl l sJga s
d sso vod Js xl J o o ool s dos ol os ad g ,
J covood, l doo, 0 lo S Jlos oo oal ay
oa g saJco ad sovo w l os Va-os o sov gs
' ago saJcoa o .Jl c ovo coo- os, covood ,
ooJg oo g sa lod walolo covol osao lodo, 4 S
lo o 0 Jlos , da wo
Voaw o, saJcoa coo-o o ad ga c o! o '
l lodo o J l ol oow 3l l oalo saJco, walo, oow
sJga , oo J co, Wocoslos o saJco, J sl ad , sa l ,
co oy sood , ad oo 3 o , J covood , S Jlos,
sl oco olw co
os ovo slow coa s l doo, aooJl 4S Jl os,
l J g ovoy S Jl os Jsw l saJcol os ao wo '
coalod Va-os o sov gs
' a go saJcoa o .Jl c ovo coo- os , covood ,
ooJ g oo g sa lod walo lo covol o s ao lodo , 4 S
lo o 0 Jlos .a wo soaso l o o s w l a ll osa l
ad oo
Voaw o, a s a saJcoa coo o l o ' / c J s
walo, a cols oow sJga , v oga , oo J co, g go ,
ad sa l g l o xl J o l o oo g odJco oal , covo
ads o S Jl os ~oJ xl Jo lo o odo col a o
Covoad o od l sool
Jsl o g azoovol o os osovomedium-slow
coa s lo 0 lo S Jl os 'J osadg l doo, 0 lo
S Jlos oo, o Jsoccas o a yw l l oa col g azo
Va-os 4 sov gs
37
Glazed Pork Kabobs ( pi ct u red on page 22)
4 l arge carrots
Y2 cup apri cot preserves
Y of an 8-ounce can tomato sauce
Y cup dry red wi ne
1 teaspoon oni on j u i ce
1 Y2 pounds l ean bonel ess pork
Fresh pi neappl e chunks
Korean Kabobs
1 Y2 pounds l ean bonel ess pork
Y cup unsweetened pi neappl e
j u i ce
Y cup soy sauce
Y cup sl i ced green oni on
wi th tops
4 teaspoons sesame seed
Ya t easpoon pepper
1 green pepper
How to
Spit-Rast
a Pig
Jl caols lo c ocos ' s a saJcoa coo-,
covood , sa aoJl oo g sa lod walo l o S lo ?0
Jlos , da ' saJcoa coo o a col osovos,
loalo saJco, oow sJ ga , w o, oo J co, o ad
o o J co Coo-, J covood , 0 l o S Jlos , sl occa-
s oa y CJl o- lo - c cJ oos
' oad o -, caols , ad oa oc J -s os x s-ow
os , soaso w l sa l ad oo ovo medium coa s
aooJl 0 Jlos , l J loqJol y Jsw l saJco, g l
doo, aooJl S Jlos oo Va-os o sov gs
CJl o - lo S ocos ' a go oow coo o oa o
J co, soysaJco, g oo o o, sosao sood, oow sJga,
ga c, ad oo, add oal ocos Covo , ol goalo
ovo g l o ol sl ad ? oJs al oo looal J o, l J g
oal occas oa y l oa ado
.a oal osovo a ado ' saJcoa o od co -
slac ao ? lao osoos walo sl osovod a ado
Coo- ad sl l l c-ood CJl g oo oo lo - c
sqJaos ` oad oo o s x s -owos a loalo y w l
oal ovomedium coa so lo S Jl os 'J -aooos ,
g l doo o lo S Jl os o o, oJs g w l saJco
occas oa y ~ass oa g saJco 3ovos o
ola a sa dossod g ~ a oo0lo/0sov gs lo
a o0 oJd dossod g- vo wo g l , 90lo 00 oJds )
ol a a go oa ooc0oo lo ow l osogoo a gJ do os
l o a- g a oa oocJo l ` a gass' oss aco, d g a l ?
cos doo ad as w do ad o g as l o g Aago
cacoa lwo ogl w so ows , ? l o S cos aal
. vo olcod os lo g oud lo o d s l aooJl o
cosaoovocoa s g J olod vool sso o a
l ol J s llod g oy ad l oJg oJl oasl g o od )
' sol s l od l oJ g col o cav l yol dossod g , losl
oa aco 3ocJ o g wo w l w os ad/ o w o os ' o
ogs l ogol o covo la ad oas w l lo ~ aco d a
oolwoo ows ol hot coa s a aco s l o os ~os l o
d a Jdo g 3l al ol o o oog l J g
~ g w s - a s l oasls , avo loo s adyl ol g l o
w os Jso a walo-l od s - o lo Jl oJl ay l ao-J s
' os ao oo loqJol dJ gl sl o socodoJ ) .ool
oaslo g Add hot coa s lo a la cosl al oal
A ow aooJl S oJs lo o0- oJd g lo oo doo ' o
va os w l oal ol coa s ad s zo ol g Coc-doooss
oy ac g oal l o ool o col o oll g ol d og ,
a-o s J o l doos l loJ c ooo o s l od oasll oal
l o oolo og slos /0 lo SS avo ago, c oa
sJlaco ava ao o lo cav g ooa y, oal w oo so
l ooJg y coo-od lal l w la oll lo ooos
38 ham
Charcoal cooking gives a fl avorful turn to pineapple sli ces barbecued alongsi de Orange-
Ginger Ham Grill. And a hint of mustard and wine accents the delicate flavor of the meat's glaze.
Orange-Ginger Ham Grill
Y cup frozen orange j ui ce
concentrate, t hawed
Y cup dry white wi ne
1 teaspoon dr y mustard
Y teaspoon ground gi nger
1 1 %- t o 2- pouid f ul l y cooked
ham sl i ce, cut 1 i nch t hi ck
6 canned pi neappl e sl i ces
Orange sl i ces (opti onal )
39
Coo o oago J co cocol alo, w o, Jslad , ad
g go 3 asl al odgoolas co JssaJcoovo a
ovo medium coa s l o 0 lo S Jl os, o Js g w l
saJco occas oa y 'J a ad g l doo, 0 lo S
Jlos oo, o Js g w l saJco oa o s cos
a ogs do l o a, o Js g loq Jol y w l saJco ~ aco
oa oalo a dJ g asl S lo 0 Jlos olg g
a s w l oago s cos, l dos od Va-os o sov gs
Ham Slice with Cranberry Sauce
1 B- ounce can j el l i ed cranberry
sauce
sauce
1 tabl espoon cooki ng oi l
2 teaspoons brown sugar
1 teaspoon prepared mustard
1 1 %- pound ful l y cooked ham
sl i ce, cut 1 i nch t hi ck
Fruit-Glazed Ham
Apri cot Gl aze or
Grape Gl aze
1 1 Y2- pound ful l y cooked cent er
cut ham sl i ce, cut 1 i nch
t hi ck
Coo o o od caooy saJco, sloa-saJco, coo- go ,
oow sJga, a d oaod Jsl ad oal w l o ocl c
xo o olay ooal o l sool
3 as lalodgool a s co ovo medium coa slo
0 lo S Jl os, oJ s g w l saJco occas oa y J
a ad g l doo, 0 lo S Jl osoo, oJs gw l
saJco oal oa g saJco o odgo ol g , sovo w l
a Va-os 4 o S sov gs
~oao o ool l olJ l g azos 3 aslalodgool as co
lo ovol cJ g ~ aco a s co sa ow d s , oJ
g azo xl Jo ovo a Covo , ol goalo ovo g l o ol
sladal oo looal Jo lo? oJs, soo gg azoovo
a sovoa l os oovo a, osov g g azo
a s co ovo medium coa sl o 0 lo S Jl os,
o Js g w l g azo occas oa y 'J a ad g l
doo, 0 lo S Jl os oo, oJs g w l g azo oal l o
oa g g azo sa saJcoa o odgo ol g 'o
sovo cJl l o a lo s cos ad ass oalod lJ l g azo
Va-os o sov gs
Apricot Glaze: ' saJcoa coo o ' /z cJ a col
osovos, ? lao osoos oaod J sl ad , lao osoo
walo, ? loasoos oo J co, l oasooWocoslos o
saJco, ad 1/e loasoo g oJd c
ao oal , sl g
occas oa y, l osovos o l
Grape Glaze: ' saJcoacoo o ' /z cJ g ao o y, ?
lao osoos oaod J sl ad , ' /zl oasoos oo J co,
ad1/e l oasoo g oJ dc ao oal, sl goccas o-
a y, l j o y o l s
40 ham, luncheon meat
Orange-Sauced Ham
1 5- pound bonel ess f ul l y cooked
canned ham
1 1 0- ounce j ar cu rrant j el l y
Y cup l i ght cor n syr up
2 t abl espoons cornstarch
1 teaspoon grated ora nge peel
V cup ora nge j u i ce
31 teaspoon ground nutmeg
Ora nge sl i ces
Parsl ey spri gs
Sweet-Sour Ham
5- pound bonel ess f ul l y cooked
canned ham
20-oun ce can pi neappl e sl i ces
Y cup dry sherry or dry whi te
wi ne
2 t abl espoons so.y sauce
2 tabl espoons honey
1 t abl espoon cooki ng oi l
1 cl ove gar l i c, mi n ced
Dash sal t
2 smal l green peppers, cut i n
1 1- i nch squares
1 2 cherry tomatoes
2 l i mes, cut i n wedges
sel s l od l oJg cel e ol a Adj Jsl o d glo-s ,
lesl oa ace sel eal l eoel e ea cele ol a
ol l oJc g od coveed g ace medium coa s o
ool s des ol d a A!lac s l os ! o d a 0 de
a 'J o ol o, owe g oodo cve w l lo l el
a ove medium coa s l doead eall e oe-
l e eg sl es 40, lo ' /+ oJs l g doeso! aves ! ,
see Nole ) Veaw e, saJcea coo e j e y, co
syJ co sl ac , oa ge ee ad j J ce, ad Jl eg
Coo- sl gcoslal y l saJce s l c-eed 30sove
a leqJel y dJ g asl S Jl es ol coo- g ea!
ea g saJce ass w l a a s a w l oa ge
s ces ad as ey 3eves ?
Note. l g doesol aves l , acead ec! yo g
oved a .owe ood o !e! g w ! eavyd J!ylo
a ove medium coa s lo oJ . ll lo lel , ! J
a sel eal l e oel e ad o Js w l saJce e-
coveg w l lo lel oasl al l e oeleeg sl es
40, aooJl 30 Jles oe
sel s ! od l oJ g cel e ol a Ad J sl o d g l o-s ,
lesl oa ace sel eal l eoele ea cel e ol a
ol ! oJc g od coveed g ace medium coa s o
ool s desol d a A!lac s l , os ! od a J de
eal 'J o olo owe g ood o cove w l lo lel
aove medium coa sl doead eall e oe
l e eg sles 40 lo ' /+ oJs l g doesol aves l
seeNol eaoove ) Veaw e, d a ea e esev g
/a
cJ sy J 3e! d a ed ea e as de saJcea
coo e l e eseved syJ , dy sey, v ega, soy,
oey, coo- g o , ga c, ad sa l 3o x! J e dow lo
eqJa
/a cJ aooJl 0 J! es) , sl occas oa y .J g

asl 30 0les ol coo- g , o 0 s a ol!e w l saJce ,
ass ea g saJce 3eloe sev g q0al e eac e-
a e s ce ' ead ? sa oaooo s-ewes w l g ee
ee eces ol ea e cey l oal o ad e
wed ge 3eve w l a 3eves ?
Skewered Ham and Fruit Kabobs
1 8- ounce ca n pi neappl e sl i ces
Y2 cup extra- hot catsup
V cup ora nge marmal ade
2 t abl espoons fi nel y chopped
oni on
1 t abl espoon cooki ng oi l
1 t o 1 1 teaspoons dry mustard
2 pounds f ul l y cooked bonel ess
h am, cut i nto 1 - i nch cubes
2 ora nges, cut i n wedges
1 1 6- ounce j ar spi ced cr ab appl es
.a ea e s es, esev g ' /a cJ syJ OJal e
eac ea e s ce ad sel as de saJcea sl
logel e l e ea e syJ , calsJ , oage aa ade,
o o o add y Jsl ad 3 e J coveed loaooJl S
Jles , sl g oce o lw ce
s x s-ewes l ead a cJ oes ad oage wed ges
ove medium coa saooJl S Jl es l J g leqJel
y ad o Js g w ! saJce 'ead cao a es ad
ea e eces o e ds ol s-ewes ! eal ad
lJ ! s ae Ol S l o 0 Jl es o ge l J g ! e -aooos
olle ad o Js g w l ! e saJce Va-es o sev gs
41
Pineappl e-Gl azed Lunchen Meat
2
1
3
cup pi neappl e preserves
% cup prepared mustard
Whol e cl oves
3 1 2-ounce cans l u ncheon meat
Meat and Potato Bake
4 l arge baki ng potatoes
Cooki ng oi l
1 1 2- ounce can l u ncheon meat
4 sl i ces Ameri can cheese, cut i n
hal f di agonal l y ( 3 ounces)
Grated Parmesan cheese
Butter or margar i ne
Vegetabl e-Meat Kabobs
3 medi um yams or sweet
potatoes
1 9-ounce package frozen
Brussel s sprouts
1 1 2- ounce can l u ncheon meat
Y cup cooki ng oi l
% cup vi negar
Y2 teaspoon cel ery seed
1 envel ope French sal ad
dressi ng mi x
4 to 8 cherry tomatoes
Super-Simpl e Skil l et Supper
1 1 2- ou nce can l u ncheon meat
1 1 6- ounce can cut green bean s
1 Y cups water
1 SY2-ounce package dry hash
brown potatoes wi th oni on
1 5YJ - ounce can evaporated mi l k
1 5- ounce j ar cheese spread
wi t h h i ckory smoke fl avor
Coo o osovos, oow sJga , oo J co, ad Js-
lad 3coo oac ocooloal d aods, cJll go y' /+
c doo A sl ol oavy ao a-os a oasyg J dolo
cJll gaa o os ) 3lJd oalw l c ovos ' sols lod
ogl w so l oJg col o ol oac J coo oal 3ocJo
w l o d glo-s , losl oa aco ' covoodg aagohot
coa s o ool s dos ol d a Allac s l , os l o d
a Jdo oal 'J o ol o, owo g ood o covo
w l lo lol oal ovo hot coa s l doo, 3S lo 40
Jlos .J g asl 0 Jl os oaslo oal ollo w l
saJco ~ass oa g saJco 3ovos 0 lo ?
J o olaloos w l o Wa oac olalo S ?- c
oclag o ol oavy-dJl y lo , s oa odgos wo ovo
medium coa s lo ' / oJs , l J l oJol y , coo- o
covood g ovo medium-slow coa s lo ' /z lo ? oJs )
oovo lo g , J wa 3 co oac olalo cossw so
lo loJ ocos CJl oal a l cossw so , cJl oac a l
lo s x s cos cossw so ' sol s cos ol oal oolwoo
olalo ocos oassoo o olalo, owa l o , c os g
lo , s-owo olalo l ogol o ad o l lo )
l oalodl oJ g , 0 l o S Jlosoo, l J lw co
oovo lo , aco ? c ooso l ag os alo oac olalo
3 - ow l ~a osa , sovo w l oJ ll o 3ovos 4
Coo- yas, covood , ooJg oo g sa lod walo lo
covo lo ?S lo 30 Jl os, da Coo , oo ad cJl lo
- c c J -s Coo- soJls oo g sa lod walo S
Jlos , da CJl oal - c c J oos ' oow x o ,
v oga , co| oysood , d oss g x, a d dasoo , o od
wo 3l oal ad soJl s Covo , ol goalo 4 l o o
oJs , sl gollo .a , osovo a ado 'oad oal,
Jsso s soJls , ad yas o loJ s -owos ovo hot
coa sl oS Jl os 'J , addloalooslo s-owos l
oal s oalod l oJ g , aooJl S Jl os oo aslooll o
w l osovod a ado 3ovos 4
CJl J coo oal lo sl s ' s - ol coo o J c oo
oal, J da od g oo ooas, walo , dy olaloos , -,
c ooso soad, ad das oo Covo , coo-ovo medi
um coa s , sl g occas oa y oal l xl Jo s o J o o y
a d olaloos ao lodo , aooJl 0 Jl os 3ovos 4
Poultry
Hickory-Smoked Turkey
Hi ckory chi ps
1 1 2-pound turkey
1 tabl espoon sal t
1 cup cooki ng oi l
Barbecued Lemon Turkey
1 6- to 7-pound turkey
1 cup cooki ng oi l
1 cup soy sauce
1 cup fi nel y chopped oni on
1 teaspoon sugar
1 teaspoon gr ound turmeri c
Y2 teaspoon grated l emon peel
Smoked Turkey Roast
Hi ckory chi ps
1 3- to 4-pound frozen
bonel ess turkey roast,
t hawed
1 cup cooki ng oi l
1 tabl espoon sni pped parsl ey
2 teaspoons dri ed sage, crushed
1 teaspoon l emon pepper
mari nade
3oa- c -oy c s ooJg walolo covo, a ooJl aoJ
ooloo coo- g .a c s so o d ad al dy , J o
cav ly w l sa' l 3-owo oc- s - lo oac- 'Jc-w g l s
oo dsoJ ' do o l s ~JsdJ sl c-s Jdo oadols-
o l ol ola '
' covood g ' ' aa gomedium-slow coa' saoJ dodgo
ol g ' ' 3 - ' o coa' s w l soo ol daood c s
Col o lo ' a o g ' ' , ol d ocl ' yovo coa' s ~' aco o d ,
ooasl s do J , lo ' a , o Js w l o ' ' sol oal
l o ooto col o ol s dol g Jsc' ow l oJl loJ c -
goo o cowog ' ' ood ' ' ovomedium-slow coa' s l ' '
l o oolo og slos SS, 3' /z lo 4' /z oJs 3 - ' o
c-oyc s ovocoa' sovoy z0l o30 Jlos J s o d
ollo w l add l oa' o ' Add oo coa' s, l oodod coll o
l J-oyslad S Jl osooloocav g Va-os ? sov gs
avo oalac Jl l ozo l J -oy a' l ' ogl w so Al oo
l aw l J -oy CJl lo ocos z w gs, z dJsl c-s, z
l g s , 4 ooasl ocos, ad z oac- ocos
' ' a go' asl c oagcoo oo ' , soysaJco, o o , s J ga ,
l J o c, g go , ' oooo ' , ad J co ~' acol J -oy ocos
oag , c ' oso oag
Va alo l J -oy l o ol goalo o oJs o ovo g l
.a , osov ga ado ' covoodg ' ' ' acol g s ad
ooasl ocosovo slow coa' s cowo ood ad g ' ' aooJl
30 Jl os, l J g ocos occas oa' ' y Add dJ st c-s,
w gs , ad oac- ocos 'owo ood , g ' ' aooJl oJ
oo, l J g ocos occas oa' ' y .J gl o ' asl S -
Jl os, o J s l J -oy ocos w l l o osovod a ado
3ovos o lo S
3oa-l o c -oy c s ooJ g walol ocovo, aooJ l a
oJ ooloo coo- g .a c s ' sol s l od l oJ g
col o ol l J -oy oasl Ad Jsl o' d g lo-s , losl oa' aco
' set eat t eoet e cet o ol oast , ot toJ c g
ol a' od ' covood g ' ' ' acoslow coa' s oool s dosol
d a All ac s l , os l od ad ocl ' yJdo oasl
'J o ol o ~' aco a sa' ' a ol walo al oo od ol
l ooox lo o sl Jo 3 ' o coa' s w l soo daood
c s , ' owog ' ' oodo covo w l lo ' lol ' ' oaslovo
slow coa' s l ' ' l o oot o og sl os SS, z' /z lo 3 oJ s
Js oasloccas o a' ' yw t xl Jo ol o ' , as' oy, sago,
ad ' oo oo 3 -' o c s ovo coa' s ovoy z0
Jt os Lot oast stad 0 Jtos ooloo cav g 3ovos
S lo 0
43
Turkey i s more than a traditional hol iday bird. I t' s an anytime treat when prepared
as Hickory-Smoked Turkey, and served with Whole Grilled Potatoes (see recipe, page 76) .
44 poultry
Rotisserie-Roast Turkey
margari ne, mel ted
% cup dry whi te wi ne
Y teaspoon dri ed rosemary,
cr ushed
1 5- to 6- pound frozen bonel ess
turkey roast, thawed
Sal t
Pepper
Sweet-Sour Cornish Hens
4 1 - to 1 V2-pound Cor ni sh game
hens
Sal t
Pepper
% cup butter or margar i ne,
mel ted
1 1 0- ounce jar sweet a nd sour
sauce
1 a- ounce can tomatoes, cut up
1 teaspoon soy sauce
6 t hi n sl i ces l emon, hal ved
Coo o 4 tablespoons ol l o oJll o, l o w o, ga c, ad
osoay ooal oo looal J o l o o od l avos
' sol s l od l oJ g col o ol lJ -oy oasl Ad Jsl
o d g lo-s , l osl oa aco ' sol oal l o ool o
col o ol oasl, ol l oJc g ol a od Js oasl w l
oa g? lao' osoos oJll o , soasow l sa l ado-
o ~ aco hot coa s o ool s dos ol lo d a All ac
s l , os l o d a d ocl y J do oasl '0 o ol o
lJ -oy ovo hot coa s l l o ool o og slos SS,
2112 lo 3 oJs .J g l o asl30 Jlos, oaslo oaslw l
w osaJco Va-os o l o S sov gs
3oaso cav ly ol oac o w l a ll o s a l ad oo
3-owooc-adla oo gs c osod J s l od l oJ g
oac o cossw so, oo ow ooasl ooo W l loJ S- c
cods, Jso o o cod l ol ooac l a l ocossod ogs g
cod aoJd l o oac- , coss ad o g aoJd ad acoss
ooasl socJ gw gs lo oody o -ol , cJl ol l oosoods
3aco o dsaooJl c aal ood , socJ o w l o d g
lo-s 'osl oa aco ~ aco hot coa s o ool s doso l d
a All ac s l , os l o d a J do os 'J o
ol o os l og o l s ovo oas y, a ooJl 4S
Jl os aslo os ollo w l o lod oJll o
Voaw o, saJcoacoo oswool ad soJsaJco,
loaloos, soysaJco, ad oos cos, oal J sl looo g
osaooJl S Jlos oo, oasl goll ow l saJco
~ass oxla saJco Va-os 4 sov gs
Cornish Hens with Rice Stuffing
1 6-ounce package l ong grai n
and wi l d ri ce mi x
% cup l i ght rai si ns
margari ne
2 tabl espoons bl anched sl i vered
al monds
Y teaspoon ground sage
Sal t
4 1 - to 1 %-pound Corni sh game
hens
% cup butter or margar i ne, mel ted
Coo- co x accod g lo ac-ago d ocl os, sl
a s s , ? lao osoos oJll o, a ods, a d sago J o
cav l os o l oac o w l sa l 3-owooc-s - l o oac- '
oac oody cav l y w l aooJl 3/4 cJ co sl Jl l g , covo
oo gw l lo ' o ogslol a , lw sl w gl sJ do oac-
Js osw l 1 /4 cJ o lod oJllo Aagomedium-hot
coa s aoJd odgo ol g Col o lo a o g ' ' , ot
d ocl yovo coa s ~ aco o ds lo a, a ow gsaco
oolwoo oac o d os ovo medium-hot coa s l
lodo , 1 1 12 lo P/4 oJs Js ocas oa y w l l o
d gs o lo 3ovos 4
45
Poul try lovers will savor Sweet-Sour Corish Hens. Grill several birds at a time
by inserting the spit rod crosswise through them, then secure with hol ding forks and cord.
Kowlon Duckling ( pi ct u red on page 1 o)
Hi ckory chi ps
1 4- to 5-pound duckl i ng
6 to 8 green oni ons wi t h tops,
cut up
6 spri gs parsl ey
12 cup soy sauce
Pl um Sauce
3oa-l o c-oy c s ooJ g walo lo covo, aooJl a
oJ ooloo coo- g .a c s 3l Jll cav l y ol dJ c- g
w l o o , as oy, ad ga c 3-owo oc- a d oody
cav l os c osod , l o ogs lo la soc J o y w l cod '
saJcoa oal soy saJco, ooy, ad oo J co '
covood g a ago slow coa s aoJ d odgo ol g
3 - o coa s w l soo o l l o daood c s Col o
lo a o g , ol d ocl yovo coa s ~ acodJ c-, ooasl
J , lo a 'owo g ood o ?' /+ lo ?' /oJs
3 - o c s ovo coa s ovoy 30 Jl os 3 Js dJ c-
ollo w l soy xl Jo oovo d gs lo a as
oodod 3ovo w l ~ J 3aJco 3ovos ? o 3.
Plum Sauce: .a oo o-oJ co ca J o Js
osov g ' /+ cJ s
y J 'oco Js l oJ g a s ovo '

saJcoa coo o l o s ovod Js J syJ ' /+ loa-
soo g alod oago oo , 3 lao osoos oago J co, ?
lao osoossJga ' /l oasooWocoslos osaJco, ad
' /+ loasoo g oJd c ao oall o xl Jol ooo g ,
odJco oal a d s o 1 0 Jlos
46 poultry
Gril led Isl and Chicken
1 8%-ounce can crushed
pi neappl e
3 cup packed brown sugar
2 2- to 3-pound ready-to-cook
broi l er-fryer chi ckens,
spl it i n hal f l engthwi se
1 teaspoons sal t
Corn-Stuffed Chicken Breasts
8 whol e chi cken breasts
1 cup chopped cel ery
1 8
3
.-ounce can whol e kernel
corn, drai ned (1 cup)
1 cup herb-seasoned stuffi ng mi x
1 sl i ghtl y beaten egg
Y teaspoon poul try seasoni ng
1 teaspoon sal t
1 cup butter, melted
Chicken Teriyaki
Y2 cup soy sauce
2 tabl espoons sweet sake, mi ri n,
or dry sherry
1 tabl espoon grated oni on
4 whol e l arge chi cken breasts,
spl it, ski nned, a nd boned
Nonsti ck vegetabl e spray
coati ng or cooki ng oi l
.a oa oadosovo2 lao osoossy 0 Coo o
oa o, osovod sy 0, s0ga , oo 0 co, ad 0s-
l ad oa-w g, , add 0sl c- o l solc c -os, l w sl
w g l s 0do oac- 0s c c -oswo' w l o ' , soaso
w l sa l ad 1/4 loasoo oo c c -osovo slow
coa' s, ooos dodow, l oOos do swo oowod, 20 l o
30 0l os 10 c c -o , g l lodo, aoo0l 30 0los
o o 10 ad o0s c c -os ollo w l g azo asl 0
0los 3ovos 4.
C0l ooaslsl o0 g w l ocal agoal V ol oc- s g ool
ads, g as l o sa oOos o o l o s do od oac
s do oac-, 0s g0 w l l gos lo sao0l o oasl ooo,
-oo goal oo oco .Onot oovos- 3 - oc0l
s do w l sa l ' s - ol coo- o o ad co' oy l o 2
lao osOos o0llo l l odo Add co , sl0ll g x, ogg,
o0 ly soaso g, ad s a l , x wo 3oo s Oo co
xl 0o O c0l s dooloac c c -o o oasl 'o d ovo ad
s-owo o l o c Osod c c-oovo medium-hot coa s
l lodo , 30l o3S 0l os, l 0 g ollo 0s w l l o1/4
c0 o lod o0ll o d0 gl o asl 0 0los 3ovos S
' sa0coa sl logol o o ow s0ga , soy, sa-o, o o,
ad ga c Coo- adsl ovo ow oall s0ga d sso vos
Coo-, 0 covood, l -o l sy0, aoo0l S 0l osoo ,
coo ~ aco c c -o sa Ow oa- g d s o0 soy
xl 0o ovo c c-o Covo, ol goalo 4 lo o o0s o
ovo gl , occas oa y soO g a adoovo
oovo c c-o, osovo a ado Coal g w l o-
sl c - say coal g o coo- g o c c -o ovo
medium-hot coa s lO S lo 20 0l os, l 0 ollo 0s
lo0ol yw l osovod a ado 3ovos S
Sausage-Stuffed Chicken Rol l -Ups
6 whol e l arge chi cken breasts,
ski nned and boned
oni on wi th tops
6 ful l y cooked smoked sausage
l i nks
Y2 cup butter, mel ted
1 cup white wi ne or dry sherry
Y4 cup sni pped parsl ey
Y teaspoon papri ka
Cooki ng oi l
~ aco c c -o o oasls oo al a l ooolwoolwosoolsol
waxod ao Wo- g o0l lo colo, o0d lo lo
S S- cc0l ol s oovoao , s - ooac c0l olw l a
ll o sa l ad 1 teaspoon ol l o g oo o o ~ aco a
sa0sago - all oodol oacc0l ol 10c - s dos, o 0
as lo o y o ~oss odl osoa wo , soc0ow l woodo
c -s od oxl lo0 g od ol s Coal g w l coo- g
o c c -o , soa s do dow, Ovo medium-hot coal s
aoo0l J S 0l os, l 0 g ollo ad o 0s g w l o0 ll o
xl 0o l doo, S lo 0 0los o o, l 0 g ad
o 0s gw l o0ll o xl 0 o 3ovos o
Chicken with Zucchini Stuffing
2 212- to 3-pound whol e ready-to
cook broi l er-fryer chi ckens
1 12 cups chi cken broth
2
1
3
cup regul ar ri ce
2 cups chopped zucchi ni
1 cup shredded carrot
3 teaspoon sal t
Y t easpoon pepper
1 cup chi cken broth
1 cup grated Parmesan cheese
11 teaspoons dri ed chervi l ,
crushed
Cooki ng oi l
Herb-Glazed Chickens
2 212- to 3-pound whol e ready- to-
cook broi l er-fryer chi ckens
12 cup cooki ng oi l
1 cup l i ght cor n syr up
1 t easpoon dri ed oregano,
crushed
1 t easpoon caraway seed
12 teaspoon sal t
How to Mount
GJ irds for
Spit l{asting
47
3 - o cav l yolo dsw l sa l ' saJcoa coo o ' /z
cJs c c -o ool ad co g lo oo g , covo
odJco oal , coo- 4 Jl os Do not drain. ' aol o
saJcoa coo o z J cc , caol, o o, sa l , oo ,
ad oa g' /z cJ ool Coo-, covood, J sl l l odo ,
aooJl 0 Jl os Do not drain. 3l ~aosa c ooso
ad cov 'o d co 3oo xl Jo ooso y lo o d
cav l os 3-owo oc-s - lo oacol c c-os VoJl oo
c c -o os l od sool oo ow) ooalw l socodlo-
ad c c-o Add a l d o d g l o -, os
g l os lo
oal , losl oa aco ~ aco medium coa s aoJd d a
Jdo oal 'J o ol o , owo ood o covo w l lo
l ol Js o dsw l coo- g o ovo medium coa s
l doo, aooJl ? oJ s 3ovos S
3a l c c -ocav l os 3-owooc-s - l ooac- ol c c -os
VoJl oo c c-o os l od sool oo ow) ooal w l
socodl o -ad c c -o Add al d o d glo-, oss g
l os lo oal , losl oa aco ~ aco medium-hot coa s
aoJd d a Allac s l , os l od aJdo oal
'J o ol o, owo ood o covo w l lo lol
c c-os ovo medium-hot coa s l lodo , ' /z l o P/4
oJs ~os l o d a Jdo oal Voaw o, coo o
oa g sovo g od ol s J s ovo c c-o occas o-
a y asl 30 Jl os 3ovos o lo S
~oooa a coadcoocll gs aol o-oysl osJccoss
wo s l-oasl g A) ~ aco oo o d glo-o s l od ,
l oslowad o l ' sol odl oJ g o d ogl w so ~ c
lo-l oslogol o , Js lo ooasl ) ' ow gs, J s g?4
c os ol cod 3l al cod al oac- , oo aoJdoac w g
Wa aoJd w gs aga ' o col o ol ooasl 'ooa
S c cod aoJd l a , l o aoJ d cossod ogs , l o
l g l y l o o d o d socJ o y C) ~J l ogolo co ds al-
lacod lo w gs ad ogs , l o l g l y 3ocJ o o d w l
socod o d glo-
48 poultry
Curry Barbecued Chicken
2 2Y2- to 3-pound ready- to- cook
broi l er-fryer chi ckens
1 teaspoon grated l i me peel
Y cup l i me j ui ce
1 tabl espoon grated oni on
2 teaspoons curry powder
Y teaspoon sal t
Y2 teaspoon gr ound cumi n
Y2 teaspoon ground cori ander
Y t easpoon gr ound ci nnamon
Y teaspoon pepper
Li me sl i ces
Parsl ey
OJalo c c -os oa-w g , , ad dJsl c- o l s ol
c c -os so ocos w oa l al 'w sl w gl s Jdo
oac- Coo o coo- g o , o oo ad j J co, o o,
ga c, cJ y owdo , sa l , c J , co ado, c ao, ad
oo ~ aco c c -os ago asl c oag sol doo
oow ~oJ a ado xl Jo ovo c c-os C oso oag ,
ol goalo 4 lo o oJs, l J g oag occas oa y lo coal
c c -osovo y
oovo c c -os, osov g a ado ~ aco c c -o
ocos, oo o s do dow, ovo medium-hot coa s
c c -osaooJl ? S Jl os 'J , ooos doJ , adg l
doo, S lo? 0 Jl osoo Jsc c-osw l a ado
loqJol y asl 0 Jl os a s w l o lw sls ad
as oy Va-os S sov gs
Chicken and Vegetable Bundles
4 chi cken dr umsti cks, ski nned
4 chi cken t hi ghs, ski n ned
2 l arge potatoes, peel ed a nd
cubed
1 B-ounce can sl i ced carrots,
drai ned
1 B-ounce can cut green beans,
drai ned
smal l oni on, sl i ced and
separated i nto ri ngs
margari ne
Y2 t easpoon dri ed tarragon,
crushed
Y2 teaspoon h i ckory-smoked sal t
Spicy Barbecued Chicken
3f4 cup catsup
Y cup vi negar
1 teaspoon grated l emon peel
1 tabl espoon Worcestersh i re
sauce
2 teaspoons sugar
1 teaspoon dry mu stard
Y2 teaspoon sal t
Y teaspoon pepper
Y teaspoon bottl ed hot pepper
sauce
2 2- t o 3-pound ready-to-cook
'oa ollloJ S S- c ocosoloavy-dJlylo oac
oco ollo , acoooc c -o ogadool g , s - o
c c -o w l s a l ad oo 'o oac sov gw l a few
pieces ol olalo, caols , g oo ooas, ad o o ~ aco
l ao osoo oJll o oac oJ d o, s - ooacw l soo
oll o laago ad c -oyso-odsa l g4 co os ol
lo locol o , lw sl socJ o y, a ow g oolooxas ool
sloa l oc c-o oJ d osovoslow coa s l c c -o
slodo , aooJl oJ Va-os 4 sov gs
Coo-o oadga c o l lodo oJl ol oow 3l
calsJ, v oga , oo oo a d J co, Wocosl os o
saJco, sJga , d y J sl ad , sa l , oo , ad ooll od ol
oo saJco 3 o , covood, aooJl 30 0l os , sl
occas oa y OJalo c c-os oa-w g, , add J-
sl c- [ o lsol c c-osso ocosw oa al 'w sl w g
l s J do oac- 3oasoc c -o ocosw l add l oa s a l
a d oo
~ acoc c -o ocos, ooo s dodow, ovo medium-hot
coa s c c -osaooJl ?S Jl os 'J , ooos doJ,
ad g l doo, S l o ?0 Jlos oo Js c c -os
w l saJco ollo asl 0 Jl os Va-os S sov g s
Lemonade Chicken
2 2%- to 3-pound ready-to-cook
1 6-ounce can frozen l emonade
concentrate, thawed
Y cup soy sauce
1 teaspoon seasoned sal t
V2 teaspoon cel ery sal t
Vs teaspoon garl i c powder
Japanese-Style Chicken
4 whol e l arge chi cken breasts
% cup peanut oi l or cooki ng
oi l
% cup soy sauce
% cup dry sherry
gi ngerroot or 1 teaspoon
ground gi nger
V2 teaspoon sal t
18 fresh mushroom caps
3 medi um zucchi ni , cut i n 1 - i nch
sl i ces (about 1 8 pi eces)
Chicken and B f Kabobs
1 pound beef si rl oi n steak
1 1 4%-ounce can pi neappl e sl i ces
V cup catsup
2 teaspoons i nstant beef
V2 teaspoon ground ci nnamon
% teaspoon ground al l spi ce
1 bay l eaf
1 2 smal l whol e chi cken wi ngs
( icrowave Helps
to Shorten
(rillinA :ime
49
CJl l o c c -os lo sov g ocos ' sa oow co-
o o l awod ooaOo cocol alo, soy saJco, soasood
sa l , co oy sa l , ad ga c owdo 3l xl Jo lo o oO
wo . c c -o ocas ooado xl Jo ~ acoc c --
o, ooo s dodow, ovo medium-hot coa s a ooJl ?S
Jl os J , ooo s do J , ad g l doo, S l o ?0
Jlos oo Js c c -o w l ooado xl 0o lo-
qJol y asl 0 Jlos Va-os S sov gs
CJl ooaslsl oJ g w l ocal agoal V ol oc- Js gool
ads, g as l o sa ooos o o l o s do od oac
s do oac-, Js g J w l l gos lo sa oJl ooasl ooo
o s l o oasl , cJl l wo ogl w so ocos Wo- g oJl
lo col o, oJd oac lo l o S S- c cJl ol CJl lo
sl s aooJl c w do Coo o oxl sovo god ol s
~ aco c c -o sa owoa- gd s , oJ a adoovo
Lovo , ol goalo 4 lo o oJ s , soo g a ado ovo
occas oa y oovo c c -o , osov g a ado ~oJ
soo oo g walo ovo J s oos oow 'ol sl ad
Jlo, da og s -owos l oad c c-o accod o-
sly o a lo alo y w l z J cc ad Js oos ' ovo
medium hot coa slo ? lo S Jl os , l J gad oasl g
ollo w l a ado 3ovos o
CJl oool - c ocos .a oa o, osovo syJ
Covo ad ol goalo oa o Add walo l o syJ, l
ocossay, lo oasJo
-
/+ cJ q J d , coo o w l cals J ,
v oga , ooJ o, o o , co oy sood, c ao, a s co,
ad oay oal Add oal ocos lo a ado Covo , ol g-
oalo sovoa oJs, sl g occas oa y .a oal , o-
sov g a ado OJal o oac oa o s co, aco ?
ocos l ogol o oad o s -owos a lo alo y w l oool
adc c -o ovo hot coa s l doo, aooJl ?0 Jl os,
l J g ad oJ s goccas oa y w l osovod a ado
oal oa g a ado, ass w l -aooos Va-os o
sov gs
Yos , l s oss o ol ogol oa oocJod-l avood c c -o a
J y 'o socol ocoo- c c -o ocos a coJlol o
cowavo ovo ool oo Jll g l o o g 'ooxa o,
aco a s g o ayool c c -o ocos a 0 o ?- c
oa- g d s ad co- coo-, covood , aooJl S Jlos
'o g ovo medium-hot coa s l lodo , 0 to S
Jl os oo, l J c c-o l ovo y o owod
Fish and Seafood
Wine-Sauced Trout
1 1 5-ounce can tomato sauce
11 cup dry red wi ne
1 cup butter or margari ne
oni on wi t h tops
1 teaspoon sugar
1 teaspoon dri ed sal ad herbs
1 teaspoon sal t
sauce
6 whol e pan-dressed l ake or
brook trout or perch
(about 8 ounces each)
Skil let-Fried Fish
6 fresh or frozen pan-dressed
trout or other fi sh (about 6
ounces each)
2 cup yel l ow cornmeal
% cup al l - purpose fl our
2 teaspoons sal t
1 teaspoon dri ed parsl ey fl akes
Y2 teaspoon papri ka
1 5Y-ounce can evaporated
mi l k (2J cup)
Cooki ng oi l
Hickory-Smoked Stuffed Trout
Hi ckory chi ps
margari ne
% cup sni pped dri ed apri cots
3 tabl espoons orange j ui ce
1 teaspoon sugar
1 teaspoon i nstant chi cken
% teaspoon cel ery sal t
2 cups dry bread cubes
(2Y2 sl i ces bread)
2 tabl espoons toasted sl i vered
al monds
1 4- to 5-pound whol e l ake
trout or wal l eyed pi ke,
dressed
Cooki ng oi l
' sa' ' sa0coa coo o l oalo sa0co, w o, o0ll o,
' oo 0 co, g oo o o , s0ga, sa' ad o os, sa' l , ad ol
oo sa0co 3 o , 0 covood, 0 lo S 0los ' '
l s ovo hot coa' s 0 l o ? 0l os '0 l sa d g ' ' l ' '
doo, 0 lo ? 0l os oo 0s l sw l sa0cod 0 g
asl low 0los ol g ' ' g ass l owa saJco Va-oso
sov gs
'awl s , l lozo 'oo0g ' ys l logol o cooa' , l ' o0 ,
sa' l , d odas ' oy, ada -a . l s ovaoalod ' -,
l o coal w l soasood co oa' xl 0 o
oal a sa' ' ao0l ol coo- g o ' a ' a gos - ' ' ol ovo
hot coa' s l ' ' o ' s ol Coo-l s, al owala l o, olo ' l ' '
' g l ' yoowod, 4 l o S 0l os '0 a d coo-l ' ' l sl ' a-os
oas ' y w l a lo-, 4 lo S 0l os oo Add oo o ' as
oodod .a l o l s o ao lowo' g ooloo sov g
Va-os o sov gs
Aoo0l o0 ooloo coo- g, soa- l o c-oy c s
o o0 g walol ocovo , d a ' s - ' ' ol coo-o o o0 ll o
l ' ' lodo o0l ol oow 3l a col s, oago 0 co,
s0ga, oo0 ' ' o g a 0 ' os , ad co' oy sa' l oal ad sl lo
d sso' vo oo0 ' ' o g a 0 ' os oovo lo oal Add oaad
c0 oos ad a' ods, l oss ' g l ' y 3oo sl 0ll g l o l s
cav l y 0s o0ls dool l sw l a ' ll ' oo '
' covooo g ' a ago slow coa s aoJd odgoo l g ' '
3 - ' o soo o l l o daood c -oy c s gooo0s ' y
ovocoa' s Col o lo ' a o g ' , ol d ocl ' yovo coa' s
~' aco l o l s lo ' a C' oso g ' ' ood ' ' l ' ' l s
l ' a-os oas ' y w l l o-, a ooJl ' /+ o0s 3 -' o c -oy
c s ovol o coa' s ovoy z0 0l os Va-os S sov gs
51
Show off your next catch in Wine-Sauced Trout. Trout or perch cooks q ui ckl y as you baste
it with an herbed tomato-wine sauce. Serve with Roasted Cor on the Cob (see reci pe, page 75) .
52 fish and seafood
Barbecued Fish
1 1 pounds fresh or frozen fi sh
fi l l ets or steaks, or
4 pan-dressed fi sh ( about
8 ounces each)
sauce
Y2 teaspoon oni on sal t
Y teaspoon pepper
Lemon wedges
Crispy-Grilled Fish Fillets
3f4 cup fi nel y crushed
cornfl akes
1 cup sesame seed, toasted
(1 7/s-ounce contai ner)
1 1 6-ounce package frozen fi sh
fi l l ets, thawed
Sal t
Pepper
Y2 cup dai ry sour cream
Sy-Marinated Perch Fillets
2 pounds fresh or frozen perch
fi l l ets
1 cup cooki ng oi l
2 tabl espoons wi ne vi negar
oni on
Fish in a Basket
1 cup al l - purpose fl our
Y2 teaspoon sal t
Y teaspoon pepper
4 whol e pan-dressed l ake or
brook trout or perch ( about
12 ounces each)
Y cup butter or margari ne,
mel ted
'aw l s, l lozo CJl l s l ols o sloa-s lo4 ol os
'o a- dossod l s, wa l a s g oasod lo 3 - o
l s cav l os w l s a l ad oo ) Coo o l o o ,
Wocoslos o saJco, o o sa l , a d oo, x wo
aco l s wo -g oasod w o g oas-ol Jsl s w l
o xl J o
l sovo medium-hot coa sl o 5 l oS Jlos Js
w l o xl J o, l J ad o Js socod s do ' l l s
l a-os oas y wo loslod w l a l o-, 5 l oS Jl os oo
3ovo w l oo wodgos 3ovos 4.
Coo o col a-o cJ os ad sosao sood Js l s
w l soy saJco 3oaso w l sa l ad oo 3oad oo
s do ol oac l ol w l soJ coa, oss coalod s do
cJ o xl Jo ooal soad g w l soJ c oa ad
coal g ol o s do ol l ol s acol o coalod l s l ols
wo - goasod w o g oas-ol l s ovo medium-hot
coa s aooJl S Jl os 'J l s ad g l ' l s l a-os
oas y w l a l o-, aooJl S Jlos oo Va-os4 so v gs
'aw l s, l lozo ~ acol s l ols asl c oag sol
doo oow Coo o l o coo- g o , soy saJco, w o
v oga , a d l o y cood o o , x wo ~oJ xl Jo
ovol s l ols oag , c oso oag Va alol slo 30 lo o0
Jlos al oo looal J o, l J oag occas oa y .a
l s , osov g a ado
~ aco l s wo - goasodw o g oas-ol ovo hot
coa sloS lo9 Jl os 'J l s ad o Jsw l a ado
l l s l a-os oas y wo loslod w l a lo-, o lo S
Jlos oo Va-os o sov gs
' a oow coo o l oJ, sa l , ad oo . l s
soasoedl ' oJ, coal gl ooJg y ~ acol ocoal edl s
a wo goasod w o g oas-ol
l s ovo hot coa s aooJl 0 Jl os 1J l s ad
oaslo w l o lod oJll o l ' l s l a-os oas ywo
loslod w l a l o-, a ooJl 0 Jlos oo, oasloollo w l
oJll o Va-os 4 sov gs
Wild Rice-Stuffed Salmon
Hi ckory chi ps
2 cups chi cken broth
1 cup wi l d ri ce, ri nsed
1 tabl espoon butter or
margari ne
1 6-pound whol e dressed sal mon
Butter, mel ted
Stuffed Smoked Salmon
Hi ckory chi ps
1 cup fi nel y chopped cel ery
margari ne
4 cups herb-seasoned stuffi ng
croutons
Y2 teaspoon grated l emon peel
Y2 teaspoon sal t
Dash pepper
8-pound whol e dressed
sal mon
1 cup butter or margar i ne,
mel ted
Halibut Kabobs
1 1 2- ounce package frozen
hal i but steaks, thawed
Y cup cooki ng oi l
Y cup dry vermout h
Y cup l emon j ui ce
1 teaspoon sal t
crushed
1 smal l cl ove garl i c,
mi nced
6 mushroom caps
1 l arge green pepper
1 2 cherry tomatoes
53
3oa- l o c -oy c s o oJ g wal o lo covo aooJl
oJ ooloo g g .a c s ' saJcoa coo o
c c-o ool ad o o , o gl ooo g Addw d colo
saJcoa ad odJco oal Covo , s o l lo q J d s
aoso ood, aooJl 40 Jl os 3l lo lao osoo oJllo
ad s od as oy 3oo sl Jll g lo cav l y ol sa o,
s -owoo l o
' covood g aago slow coa s aoJd odgo ol l o
g 3 - osoooll odaoodc s goooJs yovo
coa s Col olo ao g , ol d ocl yovocoa s ~ aco
l s lo a
C oso l o g ood l l s l a-os oas y wo
loslodw l a l o-, ' /+lo ' /z oJ s Jsl soccas oa y
w l o lod oJll o 3 - o l o c -oy c s ovo coa s
ovoy ?0 Jl os Va-os 0 sov gs
3oa- c -oy c s ooJ g wal ol ocovoaooJl oJ
ooloo g g .a c s ' saJcoa coo- co oy ad
o o l o 3 lao osoos oJll o l lodo ~oJ ovo
sl Jll g c oJlos Add as oy, oo oo ad J co, sa l
ad oo 'oss logol o l wo coo od 3oo lo
cav l y ol sa o , s -owoo l o c osod
' covood g aago slow coa s aoJ d odgo ol g
3 - o soo o l l o daood c s ovo coa s Col o
lo a o g , ol d ocl y ovo coa s ~ aco l s lo
a C oso g ood l l s l a-osoas y woloslod
w l lo-, ' /+ lo ' /z oJ s Js l s occas oa ' y w l
o lod oJll o 3 - o c -oy c s ovo coa s ovoy ?0
Jl os 3ovos 0 lo ?
CJl l s lo - c ocos ' oow coo o o , vooJl ,
oo J co, sa l , oogao, ad ga c ~ acol s ocos
a ado Covo, a alo al oo looal Jo l o oJ
.a l s, osov g a ado ~oJ soo oo g walo
ovo J s oos oow 'ol slad Jlo, da CJl
g oooo lo - c sqJa os s x s -owos a lo alo
l s , g oo oo , ad coy l oaloos, od w l Js-
oo cas l o -aooosovo medium coa sl o S l o 0
Jl os, l J g ad oasl g loqJol y w l a ado
Va-os o sov gs
54 fish and seafood
Charcoaled Halibut Steaks
Y2 cup shredded unpeel ed
cucumber
Y2 cup dai ry sour cream
Y cup mayonnai se or
sal ad dressi ng
1 tabl espoon sni pped chi ves
2 teaspoons l emon j ui ce
Y teaspoon sal t
Dash pepper
2 pounds fresh or frozen hal i but
steaks or other fi sh
Y cup butter or margari ne
1 teaspoon sal t
Y teaspoon pepper
Papri ka
Charcoal-Grilled Shrimp
2 pounds fresh or frozen l arge
shri mp, shel l ed and devei ned
Y cup ol i ve or cooki ng oi l
Y2 cup fi nel y chopped oni on
Y2 cup dry whi te wi ne
Y cup fi nel y sni pped parsl ey
sauce
1 teaspoon di l l weed
Y2 teaspoon sal t
Barbecued Shrimp Kabobs
1 B- ounce can tomato sauce
Y2 cup water
Y cup cooki ng oi l
sauce
2 teaspoons sal t
Y teaspoon pepper
1 pound fresh or frozen l arge
1 1 5%-ounce can pi neappl e
chunks
1 green pepper, cut i n 1 - i nch
squares
2 cups col d water
1 cup regul ar ri ce
Y2 teaspoon sal t
o ds oddod c0 c0 oo w l so0 coa, ayo a soo
sa ad doss g, c vos, oo 0 co, l o 1 /4 l oasoo sa l ,
ad l odas oo V x wo' ad c sa0co
'aw l s, l lozo C0l lo o ol os aco wo -
g oasodw o g oas -ol ' sa0coao l o0ll o ,s l l o
l oasoo sa l ad 1 /s l oasoo oo
l s ovo medium-hot coa s lo b lo S 0 los,
o 0s g w l o0 ll o xl 0o occas oa y '0 ad oaslo
w l oa g o 0llo xl 0o l l s l ' a-os oas y
w o loslod w l a l o-, b l o S 0l os o o 3 - ol s
w l a -aadsovow l c odc0 c0 oo sa0co Va-os
o sov gs
'aw s , l lozo Coo o o , o o, w o, oo
0 co, as oy, Wocosl os o, d wood, ad sa' l aco
s asl c oag sol doo oow o0 a ado
xl 0o ovo s C| oso oag Va alo3lo4 o0 s l o
ol goalo .a s , osov g a ado
aco s wo - goasod w o g oas-ol or o
z4x S- c ocool oavy-d0lylo ovo hot coa slo
b lo z0 0l os, l 0 g oas-ol o d v d0a s ollo
ad oasl gw l a ado Va-os o sov gs
' sa0coa coo o l oalo sa0ce, o o, l o 1 12 c 0
walo, oow s 0 ga , coo- g o , oo 0 co, Wocosl o-
s o, 0 slad, l o z l oasoos sa l , ad oo 3 o ,
0 covood, S 0l os, sl g oco o lw co, sol as do
'aw s , l lozo .a oa o, osov gz lao o-
soos sy0 Coo osy 0 w l sa0co xl0 o
aco s asl c oag sol a Ooo oow o0
sa0co xl 0o ovo s , c oso oag Va alo al oo
looal 0 o loz lo 3 o0 s .a , osov gsa0co
On loJ s -owos a lo alo' y l oad l o s , ? p o-
a' o c 0 -s, ad g oo oo sq0aos ovo hot
coa s lo b lo S 0l os '0 -aooos ad o 0s w l
a ado l s ao doo, b l o S 0l os oo,
oasl goccas oa y w l sa0co
Voaw o, oao l o co ' a sa0coacoo ol o
? c0 s co d wal o , co, ad 1 12 loasoo sa l , covo w l
l g l-l ll g d gl oa o goo , od0cooal Col 0 o
coo- g 4 0l os do ol llcovo) oovolo oal , ol
slad, covood, 0 0l os 3l l o as oy 3ovo ol
s -aooosovo co ass oa gsa0co, l dos od
Va-os 4 sov gs
Foil-Barbecued Shrimp
2 pounds fresh or frozen
l arge shri mp, shel l ed
a nd devei ned
margari ne
Y2 cup sni pped parsl ey
3 teaspoon curry powder
Y teaspoon sal t
Dash pepper
55
'aw s , l lozo ' saJcoa o l o Jllo , sl
as oy, cJy owdo , ga c, sa l , ad oo Adds ,
sl l o coal . v do s xl Jo oqJ a y ao g s x
? S- c ocos ol oavy-dJly lo 'o d lo aoJd
s , soa gl oodgoswo
s ovohot coa s aooJl S Jl os 'J adg
l doo, / lo S Jl os oo 3ovo lo ac-agos, l
dos od Va-os o sov gs
Skewered Scallops and Bacon
8 ounces fresh or frozen
unbreaded scal l ops
(about 24)
margari ne, mel ted
Dash pepper
1 2 bacon sl i ces, hal ved crosswi se
(1 2 ounces)
Papri ka
Foil-Wrapped Clambake
48 soft-shel l ed cl ams
i n shel l s
4 quarts col d water
Y cup sal t
2 2- to 2Y2-pound ready-to-cook
broi l er-fryer chi ckens,
quartered
Sal t
Pepper
8 whol e ears of corn
Rockweed or l arge bunch
parsl ey
8 frozen l obster tai l s, t hawed
( about 2 pounds)
1 1 6-ounce package frozen fi sh
fi l l ets, thawed and cut i n
8 pi eces
1 pound butter, mel ted
'aw sca os, l lozo oovo ay s o al c os ad
wasl ooJ g y Coo o oJll o, oo J co, adoo
~oJ a ado ovo sca os Covo , ol slad al oo
l ooal J o lo 30 Jl os .a sca os, osovo a -
ado ' s - ol al a y coo-oaco .a oao lowo s
ad coo Wa oach sca o w l a a l s co ol al a y
coo-od oaco s x s -owos l oad oacow aod
sca os, socJ g oaco w l s -owo ad a ow g soo
saco oolwoo oac sca o 3 - o w l a -a
ovo hot coa s, oaco s do dow, a ooJl S Jl os 'J ,
Js g s alJ a, oaslo w l a ado l oaco s c s
ad oow aooJl S Jlos oo 3ovos o
'ooJ g y was c as s o s ' a a go -oll ocoo o
co d walo ad 1 1
3
c J sa l ~ aco c as sa l-wal o
xl Jo, ol sl ad S Jl os sowo ooalsa l-walo
soa- g ad s g lw co oo
oa- dJsl c-, , a d w g o ls ol c c-os so
ocos w oa l al o g ' covood g aco
c c -o ocos, s - s dodow, ovo hot coa s ' aooJl
0 Jl os 3oaso w l sa l ad oo 'J oac- J s -s
ol co Jso a sl ll o Js lo oovo s - 'ay J s -s oac-
aco
'oa ol l s xloo 3 o S- c ocos ol oavy-dJly l o
~ aco sool cossw so ovo a socod s ool ooal ,
a- g a lola ol S sol s 'ay a adl J ol oc-wood o
as oy col o oloac lo sol CJl o g l S c sqJaos
ol c oosoc ol , aco sqJao alo oc -wood
'ooac ac-ago a agol olo ow goc oosoc ol
o c as s o s , ocoo-od c c -o q Jal o, oa ol
co , oosl ola , ad ocool l s 3ocJ o yl ooos l o
ods ol c oosoc ol l ogol o 3oa oos lo ods ol lo
l ogol o , soa g odgoswo
~ aco lo ac-agos, soa s do J , o g 'owo l o
g ood ovo hot coa s aooJl 4S Jl os
'olosllodoooss l oc c -o d Jsl c-soJ dovo
J ad
j
ow oas y soc-ol 3ovo w l d v dJa cJsol
ol, o l od oJll o Va-os S sov
gs
56 fish and seafood
-
Grilled Rock Lobster Tails
4 medi um frozen rock l obster
tai l s
Y cup butter or margar i ne,
mel ted
1 teaspoon grated orange peel
Generous dash each ground
gi nger, aromati c bi tters,
a nd chi l i powder
Barbecued King Crab Legs
Y cup butter or margar i ne, mel ted
Y cup sni pped parsl ey
2 pounds frozen cooked ki ng crab
l egs, thawed a nd shel l ed
Grilled Salmon Steaks
6 fresh or frozen sal mon steaks
or other fi sh steaks
Y2 cup sal ad oi l
2 tabl espoons grated oni on
Y teaspoon dry mustard
Y teaspoon sal t
Dash pepper
A
'asic Cuts
ofPish
'aw oc- oosl o la s CJl oll l J doso ooao
w l - l cosc sso s odla oac-locac-so o sol
' og s-owos ogl w soool wooso adoallo ovol
cJ g 'o oJll ol y oc- oosl o la s , al a y l aw l a s ,
s l oJ g col o o l ad l o so w l - lcos c sso s
W l sa - lo cJl l oJ g l o oal, oJl not thrugh
undershe/1. 3oad oo )
Coo oo lodoJll oo aga o, ooj J co, oago
oo , g go , aoal co llos, ad c ' owdo oJsovo
oosl o oal W l oal s do J, g oosl ol a s ovo hot
coa s lo aooJl S Jl os 'J , so s do J, ad o Js
w l saJco, g l oal as osl l s l asaocy ad s
oaJo, S l o 0 Jl os oo Va-os 4 sov gs
Coo o oJll o, as oy, oo j J co, J slad, ad ' /+
loasoo sa l Js l o xl J o o cao oal ~ aco c ao
o g aooJl 4 c os lo medium coa s Jsl oc ao
w l oJll o xl Joa dl 0 occas oa y l ' oalodl oJ g ,
S l oS Jl os Va-os o sov gs
B
'aw l s, l lozo ~ acol s sa owd s Coo o o ,
as oy, ooj J co, o o , J slad, sa l , a d oo ~oJ
ovo l s 'ol slad al oo looalJo ? oJs, l J g
occas oa y ( Or, a al o, covood, ol goalo 4 l oo
oJs ) .a , osov g a ado ~ aco l s wo -
g oasod w o g oas-ol ovo medium-hot coa s l
l s s g l yoowod, Sl o S Jl os aslow l a ado
ad l J Js aga w l a ado, g l l s l a-os
oas y wol osl odw l al o-, SloS Jlosoo 3ovoso
( A) Dressed or pan-dressed l s avo ooo g Jllod ad
sca od JsJa y, l ooad , l a , adl savoooooovod
) Fillets ae oces ol l scJt ogt w solot es dosol
l o l s Wo l ol g a l s, lo oac-ooo s d scadod
l acl , sol ol olsaov l Ja y ooo oss C) Steaks ao/s-
lo - c -l c- coss-socl o s cos cJl lo a ago,
dossod l s
c
57
Sausages and Frankfurters
Mustard-Brushed Bologna Kabobs
1 pound chunk bol ogna, cut
i nto 1 -i nch cubes
1 1 5- ounce can pi neappl e
chunks, drai ned
V cup butter or margar i ne,
mel ted
2 tabl espoons Dij on- styl e
mustard
Dash pepper
Quick Frank Kabobs
8 frankfurters, cut i nto
t hi rds
1 1 6- ounce can whol e new
potatoes, drai ned
2 medi um green peppers, cut
i n pi eces
V cup horseradi sh mustard
V cup catsup
Y envel ope taco seasoni ng mi x
(about 2 tabl espoons)
2 t abl espoons water
Several drops bottl ed hot
pepper sauce
Tangy Barbecued Franks
1 medi um oni on, t hi nl y sl i ced
V cup chopped cel ery
V cup chopped green pepper
V cup butter or margari ne
1 1 0
3
/4- ounce can condensed
tomato soup
V cup water
V cup packed brown sugar
sauce
V teaspoon bottl ed hot pepper
sauce
1 pound frankf urters (8 to 1 0)
loJ s-owos a lo alo y l oad oo oga cJ oos w l
oa o c J -s Coo o o lod oJll o, J slad, as-
oy, oo J co, ad oo Jsovo s-owood oo oga
ad oa o -aooos ovo medium coa s , l J g
loqJol y l oalod l oJ g , S l o 0 Jl os Js l o
-aooos loqJol yw l l o oJll o xl Jo 3ovos 4
` oad la- ocos o s -owos a !oalo yw l olaloos
ad oo ocos sa oow sl logol o osoad s
J sl ad , cals J , l aco soaso g x, walo, o , ad ol
oo saJco -aooos ovo medium coa s lo 0
Jlos , l J gollo a do Js g l oqJol yw l J slad
xl Jo Va-os 4 lo o sov gs
' oavy 0- c s - ol ovo hot coa s coo- s cod o o ,
co oy, g oo oo , ad g a c oJll o o aga ol
lodo o J l ol oow , aooJl 0 Jl os 3l l oalosoJ,
walo, oow s J ga, v oga , J sl ad, Wocosl os o, ad
ol oo saJco Covo , o g l o oo , a ow g S l o ?0
Jl os 3coo la-s o o as, addl ool xl J o Coo-l
oalod l oJ g , aooJl 0 Jl oso o, sl goccas oa -
y Va-os 4 o S sov gs
58 sausages and frankfurters
Jiffy Frank and Cabbage Skil let
margari ne
2 1 6- ounce j ars sweet-sour red
cabbage, drai ned
1 1 2- ounce package frankfurters,
cut i n 1 -i nch pi eces
2 medi um appl es, cored and
chopped
1 smal l oni on, chopped
Skewered Bratwurst
1 pound bratwurst (6 brats)
% cup l i ght cream
Y2 teaspoon i nstant mi nced oni on
% teaspoon coarsel y cracked
pepper
Dash papri ka
1 1 6-ounce can sauerkraut,
drai ned
Pol ish Sausage-Krauters
8 sl i ces bacon
8 Pol i sh sausage or l arge
frankfurters
1 8- ounce can sauerkraut,
drai ned and sni pped
% cup chi l i sauce
oni on
1 teaspoon sugar
1 teaspoon caraway seed
Frank and Bean Skil l et
1 1 %-ounce envel ope sour cream
sauce mi x
3 cup mi l k
sauce
1 22-ounce j ar baked beans
4 or 5 frankf urters, bi as-sl i ced
1 3-ounce can French-fri ed
oni ons
' oavys- ol ovomedium coa so l o0ll o o aga o,
sl da od caooago, l a -l 0l os, cood a o, ad
o o Covo, s o xl0 o l o o s lodo ad
caooago ad oal ao oalod l o0g , a oo0l 20 0los
Va-os 4 sov gs
C0l oac oal lo l ds 1 oad l o oalw0sl ocos o
lo0 s-owos 'o sa0co, coo o gl c oa, 0slad,
sl al cod o o, oo, ad a -a
oal ocos ovo medium-hot coa s l oalod
l o0g , / lo B 0los , l 0 g ad o 0s g oll o w l
sa0co ' sa0coa oalsa0o-a0l 3ovog od oal ad
sa0coovo ol sa0o-a0l Va-os 4 sov gs
|al a y coo- oaco .a , sol as do 3 l sa0sagos o
l a-l 0los ogl w so, c0ll g a osll oods ad o y
3
/4
ol l owayl o0g
Coo osa0o-a0l , c sa0co, o o, s0ga, a dcaa-
way sood 3l0ll a oo0l 2 l ao osoos oll o xl 0o los l
ol oac sa0sago o la -l 0l o Wa oac w l a sl ol
oaco , soc0 o w l woodo c-s
ovo hot coa s l o 1 0 lo 1 2 0l os, l 0 g lo0ol y
so oacocoo-s c so a s dos 3ovos B
' oavy s- ' ol o odlog ol o so0 coasa0co x, -,
ad ol oo sa0co 3l oa-od ooas ad l a -
eces Coo- ove medium coa s, st g occas oa y, l
xl 0 o s oalod l o0 g 3oloo sov g, sl aoo0l
3
/4 ol
lo 'oc-l od o os 3 - o oa g o os alo
oac sov g Va-os 4 sov gs
Lamb
Marinated Leg of Lamb
1 5- to 6-pound l eg of l amb
V2 cup cooki ng oi l
V cup fi nel y chopped oni on
2 tabl espoons fi nel y sni pped
parsl ey
1 teaspoon sal t
Y teaspoon dri ed thyme, crushed
Y teaspoon dri ed basi l , crushed
V teaspoon dri ed tarragon,
crushed
Apricot Lamb Kabobs
1 smal l cl ove garl i c, mi nced
1 1 7-ounce can apri cot hal ves
Y teaspoon curry powder
Dash bottl ed hot pepper sauce
1% pounds bonel ess l amb, cut i n
1 V2-i nch cubes
GJ alancing
( eat on
a Spit
59
avo oal a ooo ogol ao ads l ogl w sosoyo0
ca soad ll al og -o a l c - sl oa- Coo o oo
0 co, o , o o, as oy, sa l , l yo, oas , ad l aago
~ aco ao a go asl c oag sol doo oow ~o0
oo 0 co xl 0o ovo ao , c osooag ol goalo4 l oo
o0s, l 0 g oag occas oa y lo coal aoovo y .a
ao, osov g a ado
' sol lwo og s -owos l o0 g oal al gl ag os
a- g a +, or aco oal a w o g oas-ol 1 s
a-osl o oasyl 0 g oloalad-oosoalloc0 g
d0 g coo- g ) ovo medium coa s, l 0 g ovoy b
0l os, l dos od doooss, aoo0l ' /z o0slood 0
o z o0s lo wo -doo aslo lo0ol y w l osovod
a ado ~ aco ao o cav g ooad , oovo lo
oas-ol o oovo s -owos C0l ao acoss g a lo l
s cos Va-os B l o 0 sov gs
Note: 1 s a ado s o0a y good o ooo- og ol
ao s0c as cl 0od oo ow lo l oox soo cal o
agos B-9 lol gs)
' sa0coa coo- o o ad g a' c ol o l o o s
l odo o0l ol oow ~ aco coo-od o o, ga c, o ,
a cols , v oga, oow s 0 ga , c 0y owdo, ol oo
sa0co, ad loasoo sa l o odo cola o Covo,
o od l sool ol 0 xl 0 o lo sa0coa , s o ,
covood , 0 0l os Coo ~o0 xl 0o ovo ao , covo
adol goaloovo g l , l 0 g oal occas oa y. .a ,
osov g a ado 1oad oal o s x s -owos , g ovo
hot coa s lo b lo z0 0l os, l 0 gollo oala ado,
assw l -aooos Va-os o sov gs
Voal dool oal 0 ` o l o
ol sso o s oasy oco yo0
oa ow lo oa aco l o
oal 1o o0l ooo oss
oasls, sol l o s l od
l o0 g lo col o ol l o
oasl ad soc0 o w l o d-
g lo -s 1osl l o oa aco
oyo d g ooodolod
l o a ol oac a d ad
l 0 g gol y ' l l o oal
l os o l 0s 0 ovo y, o-
adj ust hol di n g forks or rod
as ocossay oo- oal
s ado lo oa aco 1ooll
sol l oooo swo g l , sol
l ood d agoa y as sow
al oll Ad 0sl l o o d g
lo-s ad losl l o oa aco
as aoovo
60 lamb
Let Herbed Lamb- Vegetable Kabobs, whi ch combi ne mari nated l amb wi th oni on wedges
and green and red pepper squares, make your next barbecue one that guests wi l l long remember.
Saucy Lamb Riblets
3 to 4 pounds l amb ri bl ets, cut
i n servi ng- size pi eces
Y2 cup chopped oni on
1 tabl espoon cooki ng oi l
% cup catsup
V cup water
sauce
2 t abl espoons vi negar
3f4 teaspoon sal t
61
' oxcoss lal lo o ol s Coo- o ols, covood,
oo g sa lod walo l lodo , l o ' /+ oJs .a
Voaw o, coo-o o o l lodo Addcals J , walo,
Wocosl os o, oow s J ga , v oga, sa l , ad ol oo
saJco, oall oJ g
o ols ovo medium-hot coa s lo 0 l o S Jlos ,
l J 0 lo S Jl os Js o ols w l calsJ
xl Jo, col Jo g g l o ol s ao ol ad g azod, 0
lo S Jl os o o ooal calsJ xl Jo Jso o ols
ooloo sov g ass w l oal Va-os 4 sov gs
Herbed Lamb- Vegetable Kabobs
V cup sni pped parsl ey
V cup l emon j ui ce
1 teaspoon sal t
1 teaspoon dri ed marj oram,
crushed
1 teaspoon dri ed t hyme, crushed
1 teaspoon pepper
2 pounds bonel ess l amb, cut i n
1 - i nch cubes
Oni on wedges
Green pepper squares
Sweet red pepper squares
Armenian- I talian Lamb Chops
1 cup tomato j ui ce
Y2 cup fi nel y chopped oni on
1 cup l emon j ui ce
V cup fi nel y chopped di l l
pi ckl e
V cup
'
fi nel y chopped
green pepper
1 teaspoon sal t
1 teaspoon ground cumi n
1 teaspoon dri ed marj oram,
crushed
4 teaspoons cornstarch
2 tabl espoons col d water
6 l amb shoul der chops, cut
1 i nch t hi ck
Coo o coo- g o , o o , as oy, oo J co, sa l ,
a oa, l yo, ga c, ad oo , sl ao Covo ,
ol goalo o lo S oJs , sl g occas oa y .a ao,
osov g a ado Coo- wodgos ol o o walo l
lodo , da
' oad s x s -owos w l ao c J oos, o o wodgos,
g oo oo sqJaos, adswool odoo sqJa os
ovohot coa slo 0 lo ? Jl os , l J a d o Jsollow l
osovod a ado 3ovos o
' saJcoa coo o l oalo J co, o o, oo J co,
c- o, g oo oo s J ga , sa l , c J , a oa, ad ' /+
l oasoo oo 3 o , covood, l o o ad g oo
oo ao l odo , aooJl J Jl os odcosl ac ad
co dwal o, sl lo saJco Coo- ad sl l l c-ood
a o cosovo medium coa s lo 0 l o ? Jl os
'J c os ad g l doo, 0 l o ? Jlos oo,
oJs g loqJol ' y w t saJco oo saJco wa oy
ac g l sa saJcoa o g ) ~assl o oa g
saJcow l l o ao cos Va-os o sov gs
Barbecue Sauces
and marinades
Want to perk up and improve the smoky flavor of meat
cooking on the grill? All you need is a tangy
basting sauce or a savory marinade to bring out the
flavors of barbecued food. And this chapter
features some of the best. Once you have basted a
j ust-right sauce on beef, then next time try it on
grilled pork, lamb, poultry, or seafood. Be sure to try
the special relishes with different barbecued
meats, and savor the flavor combinations.
Sampl e the flavor-makers: Big-Batch Barbecue Sauce with chicken, Cucumber Relish,
Seasoned Butter Log on steak, and Zesty Sauerkraut Relish on a sandwich. (See i ndex for pages. )
63
Sauces and Rel ishes
Snappy Barbecue Sauce
1 cup catsup
1 cup water
Y cup vi negar
1 tabl espoon sugar
sauce
1 teaspoon sal t
2 or 3 dashes bottl ed hot
pepper sauce
Easy Barbecue Sauce
1 1 4-ounce bottl e hot-styl e
catsup
2 teaspoons cel ery seed
1 cl ove garl i c, hal ved
Western Hot Sauce
12 cup catsup
Y cup water
3 t abl espoons red wi ne vi negar
2 teaspoons brown sugar
2 teaspoons Worcestersh i re
sauce
2 teaspoons whol e mustard seed
1 teaspoon papri ka
crushed
Y teaspoon sal t
Y teaspoon ground cl oves
1 bay l eaf
Durango Sauce
1 1 6-ounce can pork a nd beans
i n tomato sauce
a- ounce can tomato sauce
12 cup water
1 1 %-ounce envel ope chi l i
seasoni ng mi x
1 teaspoon Worcestershi re sauce
' sa0coa coo o cals 0 , walo, v oga , s0ga , Wo-
cosl os o, sa' l , co' oy sood, ad ooll ' od ol oo
sa0co g l o xl 0 o lo oo ' g , od0co oal ad s -
o, 0 covood, l o 3J 0l os Js ol ooaslo o -o oool
os d0 g ' asl S l o zJ 0l os ol oa ooc 0 g ~ass
oa g sa0co Va-os a oo0l z c0s
Coo o cals 0 , v oga, co' oy sood, ad ga ' c ol g-
oalo, covood, l o sovo a' o0s oovo ga' c Jso lo
oaslo ao0 gos o oool d0 g ' asl J 0l osol oa oo-
c 0 g Va-os aoo0l ' /z c0 s sa0co
' sa0coa coo o cals 0 , wal o, o o, v oga , o ' ,
oow s 0ga , Wocoslos o, 0 sl ad sood, a -a, o og-
ao, c ' owdo , sa' l , c ' ovos, oay ' oal, ad ga ' c g
xl 0 o l ooo ' g od0cooal ads o, 0 covood, l o
J 0l os, sl g oco o lw co . scad oay' oal Jsolo
oaslo ao0gos o os d0 g ' asl J lo S 0l os ol
oa ooc 0 g Va-os aoo0l ' /z c0s
' o ' odo col a o cqo o o - ad ooas l oalo
sa0co, l oalo sa0co, wal o, c ' soaso g x, ad
Wocoslos o sa0co Covo ad o' od l o xl 0 o l ' '
sool Jso sa0co l o oasl o o - cos, sloa-s, o a-
o0 gos d0 g ' asl S 0l os ol oa ooc 0 g oal oa -
g sa0col oass Va-os z' /z c0 s
64 sauces and relishes
Easy-to-make Chili Barbecue Sauce doubl es as a marinade and basting sauce. Marinate
shrimp in the sauce, then skewer, adding extras to make a kabob. (See page 54 for timings. )
Molasses-Orange Barbecue Sauce
1
1
Y2
Y2
Y
%
1
1
1
1
1
1 V2
Y2
%
1 0
3
/4-ounce can condensed
tomato soup
B- ounce can tomato sauce
cup l i ght mol asses
cup vi negar
cup packed brown sugar
cup cooki ng oi l
tabl espoon i nstant mi nced
oni on
tabl espoon seasoned sal t
tabl espoon dry mustard
tabl espoon Worcestershi re
sauce
tabl espoon fi nel y shredded
orange peel
teaspoons papri ka
teaspoon pepper
teaspoon garl i c powder
' od J saJcoa coo o soJ, l oalosaJco, o' as-
sos, v oga, oows J ga , o ' , o o, sa' l , J sl ad, Wocos-
los o, oo , a -a, oo, adga' cowdo glo
oo g , odJco oal a d s o , J covood, lo z0 -
Jlos Jsolo oaslo oJ' ly o oooldJ g ' asl S Jl osol
oa oocJ g Va-os aooJl 31 12 cJssaJco
Chil i Barbecue Sauce
Y cup chi l i sauce
2 tabl espoons pi neappl e or
orange j ui ce
tabl espoon brown sugar
65
Coo oc saJco, o , oa oo o ago J co, oow
sJga , ad oo saJco, x wo so as a a adoo
o Js ovo soalood, c c-o, o o - dJ g asl S lo 0
Jlos ol oa ooc J g Va-os aooJl
-
/+ cJ
Big-Batch Barbecue Sauce ( pi ct ured on page 62)
Y2 cup fi nel y chopped cel ery
Y cup fi nel y chopped green
pepper
Y cup butter or margar i ne
4 cups catsup
1 1 OY2- ounce can condensed
oni on soup
1 1 0%- ounce can condensed
chi cken gumbo soup
Y2 teaspoon bottl ed hot
pepper sauce
1 cup dry whi te wi ne
Pineappl e-Orange Gl aze
Y2 of a 6- ounce can frozen
pi neappl e j ui ce concentrate
Y cup orange mar mal ade
2 t abl espoons bottl ed
steak sauce
Tarragon-Cider Basting Sauce
Y cup appl e ci der or j ui ce
Y cup vi negar
Y cup sl i ced green oni on
wi th tops
margari ne
sauce
1 teaspoon sal t
1 teaspoon dri ed tarragon,
crushed
Y teaspoon pepper
' a gosaJcoacoo-co oy, g oo oo , ad ga c
oJll o o a ga o l lo do 3l cals J , soJ s, v o-
ga, ol oo saJco, ad ' /z cJ wal o 3 o xl J o
30 Jl os, sl goccas oa y 3l w o ~oJ lo - o
?-cJ loozo col a o s 3oa , aoo , ad loozo 'o Jsa,
l aw l o saJco Jso lo oaslo c c-o, l a-l Jlos, os, o
sl oa-s l o asl 0 lo S Jl os ol oa ooc J g oal l o
oa g saJcol o ass, l dos od Va-osS cJ s saJco
' saJcoa coo o oa o cocol alo, aa ado,
ad sloa- saJco Coo- ad sl l o xl Jo l oalod
l oJg Jso lo oaslo oJ lyo o-d J glo asl 0 lo S
Jl os ol oa ooc J g Va-os aooJl
z
/
-
cJ
' a ' /z- Jal saJcoa coo o c do , v oga , o o,
oJll o, sl oa- saJco, ooy, sa l , l a ago, ad oo
glo oo g , s o, J covood, l o?J Jl os, sl g
xl Jo occas oa y Js o a s a oal a ado o J s o lo
oaslo c c-o, oool, o -, o l s dJ g asl S lo ?0
Jl osoloa ooc J g oaladassl ooa gsaJco
Va-os aooJl
-
/+ c J saJco
66 sauces and relishes
Coffee-Soy Glaze
Y2 cup packed brown sugar
1 tabl espoon cornstarch
2
1
3
cup col d strong coffee
V cup soy sauce
3 tabl espoons wi ne vi negar
Sy-Lemon Basting Sauce
2 tabl espoons water
2 tabl espoons sl i ced green
oni on wi th tops
1 tabl espoon butter or margari ne
' a sa saJcoa o od logol o l o oow sJga ad
co slac Add colloo, soy saJco, ad v oga. , mi x wo
Coo- ad sl xl Jo l ' l c-ood ad o J o o y Jso lo
oaslosao oso o -c osdJ gl o asl S Jl osol
oa ooc J g Va-os aooJl c J saJco
' saJcoa o od oow sJga ad coslac 3l
oo 0 co, soysaJco, ad walo Add o o, oJ ll o, ad
ga c Coo-adsl l l c-oodadoJ oo y Jsol ooaslo
oJ l y o l sdJ g asl S Jlosoloa oocJ g Va-os
aooJl ' /
-
cJ
Seasoned Butter Log ( pi ct u red on page 62)
Y4 cup butter, softened
2 tabl espoons braunschwei ger
V teaspoon dri ed basi l , crushed
Papri ka
Caraway-Cheese Spread
1 3-ounce package cream
cheese, softened
1 tabl espoon butter, softened
od l ogol o sollood oJll o, oaJscwo go , oo
J co, ad oas 3ao lo a 4- c og owaxod ao
o og a -alocoal C l l 3 cooJllo ogad
sovo w l g od sl oa-s
' a sa oow o o dlogol o coa cooso ad sollood
oJll o 3l caaway sood ad Jslad 3oad al o
g od aoJ gos Va-os aooJl ' /z cJ
Zesty Sauerkraut Relish ( pi ct ured on page 62)
V cup sugar
Y2 cup vi negar
V teaspoon garl i c powder
V teaspoon pepper
1 1 6-ounce can sauerkraut,
drai ned
VJ cup chopped sweet red or
green pepper
V cup chopped oni on
V cup chopped cucumber
' saJcoa oal sJga adv oga l sJga sd sso vod ,
sl occas oa y 3l J sl ad, ga c owdo , ad o-
o Coo Coo od a od saJo-aJl , odo g oo o-
o , o o, ad c J c J oo , sl l ogol o w l l o v oga
xl Jo Covoadc l oo s l oodod Va-osaooJl
3 cJ s o' s
Cucumber Relish ( pi ct ured on page 62)
3 l arge tomatoes, chopped
1 medi um cucumber, peel ed,
seeded, a nd chopped ( 1 cup)
% cup chopped fresh cori ander
l eaves
oni on
% teaspoon fi nel y chopped
canned green chi l i peppers
1 t abl espoon l emon j ui ce
Y teaspoon sal t
Sandwich Coleslaw
2 cups fi nel y shredded cabbage
Y cup t hi nl y sl i ced green oni on
wi t h tops
3 t abl espoons vi negar
1 teaspoon sal t
Y2 teaspoon cel ery seed
Ratatouil le Relish
2 medi um green peppers, stems
a nd seeds removed
2 tomatoes, cored
1 medi um oni on
1 medi um zucchi ni
Y2 of a smal l eggpl ant, peel ed
2 tabl espoons sal t
1 cup sugar
1 cup vi negar
1 cup water
1 teaspoon whol e mustard seed
3/4 teaspoon cel ery seed
% teaspoon fi nes herbs
Red Pepper Relish
6 sweet red peppers
(about 1 Y2 pounds)
2 medi um oni ons, quartered
3/4 cup sugar
% cup vi negar
1 Y teaspoons sal t
67
Coo o l oaloos, c 0 c 0 oo , co ado oavos, o o,
adc ' oos 3l logol o oo 0 coadsa l Addlo
lo vogolao o xl 0o ad x wo Covo ad c l
oodod Va-os aoo0l 22/J c0 s o' s
Coo ol osoddodcaooago, g ooo o, adas oy
3l logol o s0ga , v oga , sa l , co oy sood, ad ol
oo sa0co ~o0 ovo caooago xl 0o ad l oss Covo
ad c l oodod Va-os a oo0l 2 c0 s o s
s g coaso o adool lood coo , g doos, l oa-
loos, o o , z0cc , ad ogg al 3l sa l lo vogola-
o os Covo , ol goalo ad ol slad ovo g l soad
da vogolao os ' sa0coa coO o s0ga , v oga,
walo, 0 slad sood, co oy sood, a d l os o os 3l
vogolao os g xl 0o l o oo g , od0co oal ad
s o 5 0l os, sl g lo0ol y Coo Covo adc
l oodod Va-os aoo0l 4 c0s o s
oovo slosad soods lo od oo s Js gcoaso
o adooll oodcoo , g doos ado os, osov g
0 cos ' .0l c ovo o a go sa0coa coo o oos
ad o osad osovod 0 cos 3l s 0 ga , v oga, ad
sa l g l o oo g , oo gol y, 0 covood, l o 20 l o 25
0l os Coo , covo ad c l oodod Va-os aoo0l 2
c0s o' s
marinades
Armenian Herb Marinade
Y cup ol i ve oil or cooki ng oi l
Y2 cup chopped oni on
Y2 cup tomato j ui ce
1 teaspoon sal t
1 teaspoon dri ed marjoram,
crushed
teaspoon dri ed thyme, crushed
Y teaspoon pepper
Savory Wine Marinade
1 smal l oni on
Y2 cup whi te wi ne
% cup l i me j ui ce or l emon j ui ce
Y teaspoon sal t
% teaspoon bottl ed hot
pepper sauce
Teriyaki Marinade
% cup cooki ng oi l
% cup soy sauce
% cup dry sherry
gi ngerroot or 1 teaspoon
ground gi nger
2 tabl espoons mol asses
Herb-Seasoned Marinade
Y cup cooki ng oi l
% cup wi ne vi negar
sauce
Y2 teaspoon dri ed basi l , crushed
Y2 teaspoon dri ed rosemary,
crushed
% teaspoon pepper
Ys teaspoon bottl ed hot
pepper sauce
Coo o o , cood o o, l oalo J co, oo J co,
as oy, sa l , a Oa, l yo, oo , ad g a c ~ aco
ao, o-, O c c -o a asl coagsol adoo oow o
a s a ow oa- g d s ~oJ a ado xl Jo ovo oal
C oso oag o covo d s , ol goalo 4 lo o oJs o
ovo g l 'J lo oag o soo a ado ovo lo oal
occas oa ylo coal ovo y Va-os /+cJs ooJg lo3
lo 4 oJ ds oal )
' y s co l o o o , soaalo lo gs Coo o o ,
w o, o J co, as oy, sa l , a d oo saJco, add
o o ~ aco l s o c c -o a asl c oag sol a doo
oow o a sa ow oa- g d s ~oJ a ado xl J o ovo
oal C oso oag o cOvo d s , ol goalolo4loo oJso
Ovo g l 'J l o oag o soo a ado ovo l o oal
occas oa y lo coalovo y Va-osaooJl J ' /z cJ s oOJg
lo 3 oJ ds oal )
Coo o o , soy saJco, d y soy, g go , ad ga c
~ acoc c-o , oool, o o - asl coagsol doooow
oa sa ow oa- gd s ~oJ a ado xl Joovooal
C oso oag o covo d s , ol goalo 4 lo o oJs o
Ovo g l 'J oago soo a adoovooaloccas o-
a y l o coal ovo y .a , osov g a ado 3l
o assos Jso l o oaslo oal dJ g asl 0 Jl os ol
oa ooc J g Va-os aooJl J cJ ooJ g lo z o0 ds
oal )
Combi n e oi l , v i negar, on i on, Worcestersh i re, bas i l , rose
ay, oo , ol oo saJco, ad ' /z l oasoo sa t
~ aco oool, o -, o c c -o a asl c oag sol a doo
oow oa sa ow oa- g d s ~oJ a ado xl Jo ovo
oal C oso oag o covo d s , ol goalo 4 l o o oJs o
ovo g l 'J oago sooa adoovo oaloccas o
a y l o coal ovo y Va-os aooJl
-
/+ cJ ooJ g l o z
oJds oal )
69
Marinati ng a roast i n Armenian Herb Marinade allows the meat to take on a subtle
flavor from the well-seasoned l i qui d. Basti ng wi th the marinade rei nforces the goodness.
Gril l - Side
Recipes
Meat gri lled to flavor perfection i s only the begin
ning of an outstanding backyard menu. It's the
tantalizing accompaniments that really make a good
meal great. Each of the recipes in this chapter,
whether it's an appetizer hot off the grill or
one of the many vegetables, breads, or desserts,
will keep your family and friends coming back
for more. All of these recipes cook right on
the grill along with the meat while it barbecues.
Ideal additions to any backyard cookout-Sweet Herbed Tomatoes, Marinated Shrimp
Appetizers, Teriyaki Appetizer Ribs, and Cherry-Pear Skillet Cobbler. ( See index for pages.)
Vegetabl es
Sweet Herbed Tomatoes
6 medi um tomatoes, peel ed
2 medi um cucumbers, scored a nd
t hi nl y sl i ced (3Y2 cups)
Y cup sal ad oi l
Y cup dry whi te wi ne
Y cup white wi ne vi negar
2 tabl espoons sni pped chi ves
1 tabl espoon sugar
1 tabl espoon dri ed sal ad herbs,
crushed
Vs teaspoon freshl y ground pepper
71
' g l y s - o l oal oos w l sa l ' a go doo oow
aco wo oloaloos ad s cod c J c J oo s ' scow-lo
ja coo o sa ad o , dy w l o w o, w lo w ov oga ,
c vos, as oy, sJga , sa ad o os, oo , ad loa
soo sa l , covo ad s a-o v gooJs y ~oJ ovovogola-
o os Covoad c sovo a oJsoovo g llol ooJg
y o od l avos 'J l oaloos oco o lw co
oovo loaloos , osov g c J c J oos a ado
Wa each loalo a o- c sJaooloavy-dJlylo
ovo medium coa s l oalod l oJ g , aooJl ? J Jl os,
l J g oco .a c J c J oos , osovo a ado lo sloo
ollovos 3ovo cJ cJ oos alo loaloos 3ovos o
Grilled Acorn Squash ( pi ct ured on page 4)
3 medi um acorn squash
2 t abl espoons butter or
margari ne
Brown sugar
appl e, cut i nto wedges
so sJas CJl a l o gl w so, oovo soods ~ c-
s do w l l os ol l o -, soaso cav l os w l sa l ad
oo Add 1 teaspoon oac ol oJll o , oow s Jga, ad
walo l o oac sJas Wa oac a l , cJl s do J ,
? S- c oco ol oavy-dJl y lo , soa socJ o y ~ aco
cJl s do J og ovomedium coa s l lodo , SJlo
oJ Jl os o , sl lo l Jll sJas , s - o w l add
l oa oow sJga 'o w l wodgos 3ovos o
Cheesy Potato-Carrot Foil Bake
4 sl i ces bacon
3 l arge potatoes
3 medi um carrots, shredded
Y cup sl i ced green oni on wi th
tops
Sal t
Pepper
Y cup butter or margari ne
Y teaspoon caraway seed
1 cup shredded Monterey Jack
cheese ( 4 ounces)
Coo- oacol c s, d a adcJ o o 3olas do 'oaoll
a 3o S- c oco ol oavy-dJly lo 'o d a l lo a-o
a S- c sJao 'o dJ s dos, J s gl sl loloa oJc
' y s co olaloos lo oJc , add caols ad goo
o o 3 - o w l sa l ad oo , dol w l oJll o ad
s - o w l caaway 'o d odgos ol lo l o soa oJc
socJ o y, oav g sacol o oxas o ol sloa ovo
slow coa s l doo, SS lo oJ Jlos , l J sovoa l os
o ac-ago, sl cJ o od oacoad cooso C oso
oJc , ol J lo g l c ooso o ls, aooJl Jl o
3ovos o
Vegetables on a Stick ( pi ct ured on page 22)
6 smal l oni ons
5 smal l pattypan squash
2 sweet red peppers
Y cup butter or margar i ne
Y teaspoon sal t
Dash pepper
Coo- o os sa aoJl ol oo g sa lod walo l
oa ylodo , aooJl ? S Jlos , da OJal osJas , cJl
od oos lo a go sJa os ' sa saJcoa oal
oJll o w l sa l ad oo l oJll o o l s
loJ s-owos a| l o alo y l oad vogolao os ovo
medium coa s l doo, ?J lo ?S Jlos , l J g ad
oJs g oll o w l oJllo saJco 3ovos 4
72 vegetables
Complement barbecued meats with these appetizing grilled vegetables-Eggplant- Tomato
Stack-Ups, Corn with Chive Sauce, Herbed Onion Slices, or skewered Herbed-Seasoned Vegetables.
Herbed Onion Slices
2 l arge oni ons, cut i nto
Y2- i nch sl i ces
Y cup fi nel y chopped cel ery
2 tabl espoons fi nel y sni pped
parsl ey
2 tabl espoons grated Parmesan
cheese
Y teaspoon dri ed oregano,
crushed
Herbed-Seasoned Vegetables
8 smal l oni ons
4 l arge carrots, cut i n 1 Y2- i nch
pi eces
4 smal l pattypan squash
2 green peppers
Y cup butter, mel ted
Y teaspoon dri ed rosemary,
crushed
Y teaspoon dri ed marj oram,
crushed
Corn with Chive Sauce
6 ears corn
Y2 cup chopped cel ery
1 2-ounce j ar sl i ced pi mi ento,
chopped
1 4-ounce contai ner whi pped
cream cheese wi th chi ves
Y teaspoon sal t
Dash pepper
Eggplant-Tomato Stack-Ups
1 2 sl i ces eggpl ant, cut V i nch
t hi ck
Seasoned sal t
3 t o 4 tabl espoons butter or
margari ne
6 t hi ck sl i ces tomato
6 sl i ces process Swi ss cheese,
hal ved
73
' a go oavy s- ol o l oJll o ovo medium-slow coa s ,
sl oow s J ga,
1
h l oasoo s a l ad das oo
~ aco o o s cos a s g o ayo o Jllo xl Jo
3 - o co oy ovo a Covo , coo-s ow yl o 0 Jl os
'J o o s cos, s - o w l as oy, ~aosa , ad
oogao Coo-, covood, 0 Jl os oo 3ovos 4
' saJcoa coo- o os ad caols sa aoJl ol
oo g sa !od walo l ' oa y lodo, aooJl ?0 Jlos ,
da CJl sJas l o - c wodgos, cJl oos lo
- c s0aos Coo o o Jllo, osoay, a oa,
' /+ loasoo sa l , ad das oo
loJ s-owos a lo alo y l oad vogolao os ovo
medium coa s l doo, aooJl ?0 Jlos , l J ad o Js
loJol yw l oJll o xl J o 3ovos 4
Js g a s a - l o, c0l oll l s ol co -o o s , caolJ y
scao coosw l d J odgool - l o Coo o co , co oy
ol o, cooso, -, sa l , ad oo , x wo
'oa oll a 3o B- c oco ol oavy-dJl y lo 'o d
a l lo a-o a B- c sJao, lo d J s dos s g l y
3ooco xl Jo ol o col o ol lo 'o dodgosol lo lo
soa soc 0 o y, oav g s aco lo oxas o ol sloa
ovo medium-hot coa s l lodo , aooJl 4 0 Jlos , l J
occas oa y 3ovos o
3 - oogg al w l soasoodsa l ' s - oll yogg al
oagoloo ool s dos o Jllol oa ylodo, a oo0l
S Jlos 'oa ol l s x o- c sJaos ol oavy-dJl y lo ,
aco one ogg al s co o each oco ol lo 'o oac
w l one l oalo s co ad a half slice cooso, covo w l
oa gogg al s cos, l ooa g c ooso 3oa lo
ac -ols ooso y ovo medium coa s l oalod
l oJg S lo B Jl os 3ovos o
7 4 vegetables
Cheese-Topped Tomatoes
2 tomatoes
3 cup soft bread crumbs
12 cup shredded sharp Ameri can
cheese (2 ounces)
2 tabl espoons butter, mel ted
2 t abl espoons sni pped parsl ey
3 co oac l oalo a l cossw so 3 - ocJl s J l acos
w l a ll o sa l ad oo Coo o ooad cJ os
cooso a d oJll o s - o ovo loaloos a s w l
as oy Waoacloaloa l ooso y ao- c sqJaool
oavyd0ly lo ovo medium-hot coa s l oalod
l oJg S lo ?0 Jl os Va-os 4 sov gs
Cheese-Sauced Peas and Mushroms
1 1 0- ounce package frozen peas
wi th sl i ced mushrooms
12 cup l i ght cream
% cup shredded process Swi ss
cheese or Ameri can cheese
2 tabl espoons sni pped chi ves
Broccoli in Foil ( pi ct u red on page 33)
2 1 0- ounce packages frozen
broccol i spears
Seasoned sal t
Pepper
margari ne
Lemon sl i ces
Yellow Lemon Rice
1 1
3
cups qui ck-cooki ng ri ce
1 1 cups water
2 teaspoons ground turmeri c
1 teaspoon mustard seed
3 teaspoon sal t
margari ne
Zucchini Fritters
1 cup packaged bi scui t mi x
% cup grated Parmesan cheese
1 teaspoon pepper
2 sl i ghtl y beaten eggs
2 cups shredded unpeel ed
zucchi ni (2 medi um)
'oaolla 3o S- c oco ol oavy-dJly lo 'o d a l
lo a-oa S- c sqJao 'o dJ s dos Js gl sll oa-o
a oJ c ~ aco lozo oas w l s cod Jsoos
oJ c Add g l coa c ooso c vos g a c das sa l
addasoo 'o dodgos ollo l osoa oJcsocJ o y
oav g saco lo oxas o ol sloa ovo medium
hot coa sl oalod l oJg aooJl ?0 Jl os 'asl olo
sov g oow Va-os 4 sov gs
'oaoll a 3o S c ocool oavydJly lo 'o d a l
l oa-o a S c sqJao 'o d J s dos J s gl sll olo
o0c ~ aco lozo oocco colo ol oJ c 3 - o
w l soasoods a l ad oo Addwalo dol w l oJllo
'o d odgos ol lo lo soa socJ o y oav g saco lo
oxas oolsloa ovo medium-slow coa sl doo
aooJl o0 Jlos l J ollo a s w l oo s cos
Va-os o sov gs
'oaoll a 3o S- c ocool oavy-dJly lo 'o d a l
l oa-o a S c sqJao 'o d J s dos J s gl sl l ol o
a oJ c ' oow l ooJ g y coo o co walo oo
J co g oJd l J o c Jslad sood ad sa l ~ aco
xl Jo oJc , dol w l oJll o 'o dodgosol lo l osoa
o0csocJ o y ovo medium-hot coa sl doo S l o
?0 Jl os oloo sov g oo oJc adl 0ll cow l a
l o- Va-os 4 sov gs
' oow sl logol o o s cJ l x ~a osa c ooso a d
oo 3l ooalo oggs Jsl l xl J o s o slood
'o d zJcc ' a go oavys - ol o g dd oo l oJll o
ovo medium-hot coa s Js g ? lao osoos xl Jo lo
oac l ll o coo-lo0 al a l ol oowod 4 loS Jl os
ooac s do oowaw ocoo- goa n gz J cc
l llos Va-os o sov gs
Marinated Vegetable Kabobs
Brussel s sprouts
1 cup sal ad oi l
Y cup vi negar
1 teaspoon dri ed parsl ey fl akes,
crushed
Y2 teaspoon sal t
Y teaspoon dri ed basi l , crushed
Y teaspoon pepper
4 tomatoes, cut i n wedges
4 ounces fresh mushrooms
2 smal l cucumbers, cut i n 1 - i nch
sl i ces
75
Coo- Jsso s soJ! s oo g sa !od wa!o ! oao y
!odo aooJ! S J! os , d a Voaw o scow-!o [ a
coo o sa ad o v oga ga c co oy sood as oy
l a-os sa ! oas ad oo , covo adsa-o wo ' ~ aco
Jsso s soJ! s ! oa!oos J s oos adcJ cJ oos
as! c oag so! doo oow ~oJ a ado x! J o ovo
vogo!ao os C oso oag , ol goa!o o! oS oJs o ovo g !
s! g occas oa y .a vogo!a o os osov g a
ado s x s -owos ! oad Jsso s s oJ! s ! oa!oos
J s oos ad cJ cJ oos ovo medium coa s !
oa!od ! oJg S !o ? 0 J! os, ! J g ad o Js g
loJo! yw ! a ado x! J o 3ovos o
Roasted Corn on the Cob ( pi ct ured on page 5 1 )
Y2 cup butter or margar i ne,
softened
1 teaspoon sal t
1 teaspoon dri ed rosemary,
crushed
Y2 teaspoon dri ed marj oram,
crushed
6 ears corn
Anise Corl
1 1 2- ounce can whol e kernel corn,
drai ned
2 t abl espoons butter or
margari ne
Y teaspoon ani se seed, crushed
Dash sal t
Dash pepper
rozen
Vgetables Hot
offthe frill
Coa! ogo! o oJ!! o adsa ! ! l Jll y Coo o o osad
o od !o oJ!! o oo x! J o a! oo !ooa! J o l o
oJ !o o odl avos 'J oac- J s -s olco , oovos -s
w ! s! ll o Js ~ acooacoa oa ocooloavydJ!ylo
3oad co w ! aooJ! 1 tablespoon o l ! o oJ!! o 'ay
J s -s oacos ! o Wa co socJ o y oas! oas
d oc! yo hot coa s , ! J l oJo! y! co s !odo ? !o
S J! os o covood g w ! a o ova!odac- oas!
co accod g !o aJlac! J o s d oc! os 3ovos o
'oaolla 3o S- c oco ol oavy-dJ! ylo 'o d a l
! oa-o a S c sJao 'o dJ s dos J s gl s!! oa-o
a oJc ~ aco co oJ c , do! w ! oJ!! o 3 - o
a so soodovoa , addsa ! adoo 'o dodgos ol lo
! o soa oJc socJ o y oav g saco lo oxas o ol
s!oa ovomedium-hot coa s ! oa!od! oJg S !o
?0 J! os Va-os 4 sov gs
J! zo y oJ g ! o oos! adva! ago oy coo- g l ozo
vogo!ao os a ogs do! o oa! ' ! s oasy o o s ow 'oa
ol l a 3o S c oco ol oavy-dJ! y lo 'o d a l ! o
a-o a S- c sJao 'o d J s dos J s g l s! ! ol o
oJc ~' aco oo 0-oJco ac-ago ol lozo vogo! ao os
co! o ol oJ c 3oasow ! sa ! a doo , ! ow ! a
a! ol oJ!! o o a ga o 'o d odgosollo !o soa oJc
socJ o y oav g sacol o oxas ool s!oa ovo
medium-hot coa s ! vogo!ao os ao coo-od a ow aooJ!
?0 J! os lo oas ad o! o sa vogo!ao os , a ow
ogo lo a go vogo!ao os) 'J ac-agolo Jo! y
76 vegetables
Cheesy Eggplant Slices
medi um eggpl ant, peel ed and
sl i ced % i nch t hi ck
( about 1 pound)
1 cup butter or margar i ne,
mel ted
V2 cup fi nel y cr ushed round cheese
crackers ( 1 6 crackers)
4 sl i ces mozzarel l a or Swi ss
cheese, cut i n hal f di agonal l y
'oa ollloJ S S c ocosol oavy-dJlylo 3 - o
ogg al s cos w l s a l a d oo . oac ogg' al
s co lo o lod oJllo l o lo c Jsodc oosocac-os
~ aco two s cos ol ogg al o each sJao ol lo W a
lo ooso yaoJd ogg al , soa g odgos soc0.o y
ac-ols ovo medium coa s aooJl 0 Jlos 'J ad
g l ogg al s doo, o l o / Jlos oo o lo
ad lo each ogg al s co w l one cooso l a g o
Va-os 4 sov gs
Whole Grilled Potatoes ( pi ct ured on page 43)
6 potatoes
Cooki ng oi l
Shredded Swi ss cheese
Sl i ced green oni on wi th t ops
Barbecue-Style Spanish Rice
1 1 6- ounce can tomatoes, cut up
1 cup qui ck-cooki ng ri ce
V2 cup fi nel y chopped green
pepper
1 cup water
2 teaspoons Worcestershi re
sauce
1 teaspoon sugar
l/4 teaspoon sal t
V teaspoon chi l i powder
V teaspoon dri ed basi l , crushed
1 tabl espoon butter or margari ne
Calico Rice Bake
1 6- ounce can mi xed vegetabl es,
drai ned
1 V cups qui ck- cooki ng ri ce
1 V cups water
1 cup shredded sharp Cheddar
cheese (4 ounces)
% teaspoon sal t
V teaspoon oni on sal t
1 teaspoon dri ed rosemary,
cr ushed
Vs teaspoon pepper
margari ne
'oa oll s x o o- c ocos ol oavy-d Jly l o J s
olaloos w l soo coo- g o Wa one olalo each
o- c s Jao ollo ~ acoocovoodg , owol o ood
ovo medium-slow coa s l lodo , ' /z lo ? oJs ,
l J g occas oa y o olaloos w l l osol lo- ad
Js ods l o l Jll 'o w l s oddod cooso ad s cod
goo o o Va-os o sov gs
' oavy S- c s - ol coo o J da od l oaloos, co,
g oo oo o o , walo Wocosl os o saJco, s J ga ,
sa l , c owdo, ad oas , dol xl Jo w l oJll o Covo
s - ol ad coo- ovo medium-hot coa s l doo, z0 lo ?S
Jl os, sl goccas oa y oloo sov g, l Jll cow l
lo- Va-os 4 sov gs
'oaoll a 3o o- c ocool oavy-dJl ylo ' 'o d a l
l oa-o a S- c sJao 'o dJ s dos, J s gl sll olo
a oJc ' oow l ooJg y coo o vogolao' os, co,
walo, cooso, sa l , o osa l , osoay, adoo ~ aco
xl Jo oJc , dol w l oJllo 'o d odgos ollo lo soa
oJcsocJ o y ovo medium-hot coa s l doo, a ooJl
30 Jl os oloo sov g oo oJcadl Jll cow l a
lo- 3ovos o
Skil let French Fries
margari ne
Y envel ope oni on soup mi x
French-fri ed cr i nkl e- cut
potatoes
Y2 cup shredded sharp Ameri can
cheese (2 ou nces)
77
' oavys- o! o ! oJ !! o ovomedium-hot coa s , s! dy
o o soJ x Add lozo o! a!oos , s! !o coa! ovo y
oa! o!a!oos ovo medium-hot coa s , ! J g as oodod
w ! w do sa! J a, ! oowodad oa!od! oJg , S !o?0
J! os oovo lo oa! 'o w ! c ooso, ! oss g ! y
ad sovo a! oco Va-os o sov gs
I tal ian-Seasoned Vegetable Kabobs ( pi ct ured on page 1 o)
Boi l i ng water
12 fresh l arge mushrooms
2 smal l zucchi ni , cut i n 1 - i nch
bi assl i ced pi eces
3 tabl espoons I tal i an sal ad
dressi ng
sauce
% teaspoon sal t
12 cherry tomatoes
Curry Buttered Potatoes
margari ne
1 teaspoon curry powder
6 medi um potatoes, peel ed and
thi nl y sl i ced
3/4 teaspoon sal t
Y teaspoon pepper
% cup fi nel y sni pped parsl ey
Hot-Style Beans and Tomatoes
8 ou nces fresh green beans,
cut i n 1 - i nch pi eces
2 tomatoes, sl i ced
% cup butter or margar i ne,
softened
2 teaspoons prepared mu stard
1 teaspoon sal t
1 teaspoon prepared horseradi sh
~oJ soo oo g wa!o ovo J s oos a oow .o!
s!ad J!o, da loJ s -owos a !o a!o y ! oad
Js oos ad zJcc Coo o ' !a a sa ad doss g,
oo [ J co Wocos! os o saJco a d sa ! -aooos
ovo medium coa s aooJ! ? J! os, ! J g ad o Js g
ol! o w ! sa ad doss g x! J o ' oad coy ! oa!oos
o odsol s-owos , g ! oa! od ! oJ g , S ! oS J! os
oo, ! J g ad o Js g ol!o w ! sa ad doss g x-
! Jo Va-os 4 sov gs
' oavy s- o! o ! oJ!! o ovo medium coa s , s ! cJ y
owdo 3 - oo!a!oosw ! sa ! adoo Add s cod
o!a!oos ad o o Covo s - o! ad coo- ovo medium
coa s aooJ! ?0 J! os 'ooJ g y s! x! Jo ads -
- o as oy a!o Coo- o!a!oos ! oowod ad !odo ,
aooJ! ?0 J! os oo Va-os o sov gs
' saJcoacoo-g ooooas a !! ' ooo gwa! olo 0
J!os , da 'oa oll a 3o S- c oco ol oavy-d J!y
lo 'o d a l !o a-o a S c sJao 'o d J s dos,
J s g l s! !o l o oJ c ~ aco da od g oo ooas ad
! oa!o s ' cos co! o oloJ c Coo ocood o o
o J! ! o, oow sJga , 0 s!ad, sa ! , osoad s, ad das
oo , ooa! ! l Jlly .o! oJ!! o x! Jo ovo ooas ad
! oa!oos 'o dodgosollo !osoa oJcsoc J o y, oav g
sacol o oxas ool s!oa ovo medium-hot coa s
! oa!od ! oJg , 30! o3S J! os Va-os4 o Ssov gs
78 vegetables and breads
Herbed Green Beans
1 1 6- ounce can French-styl e
green beans, drai ned
Y2 cup chopped cel ery
Y cup chopped sweet red or green
pepper
1 bay l eaf
Y teaspoon di l l weed
margari ne
Coo o ooas, co oy, od o g oo oo, oay oal,
d wood, ad das sa l 'oa oll a B- c s q0ao ol
oavy-dJlylo ~ aco ooa xl Jo col o ollo , l ow l
oJllo o a ga o
'o d odgos ol lo l o soa socJ o y, oav g saco l o
oxas O ol sloa ovo medium coa s l oal od
l oJ g , aooJl ?b 0l os oloosov g, oovooay oal
Va-os 4 sov gs
Wax Beans with Mustard Sauce
1 tabl espoon butter
1 tabl espoon al l - purpose fl our
Y teaspoon pepper
1 cup mi l k
1 cup shredded Ameri can cheese
(4 ounces)
1 teaspoon prepared horseradi sh
1 teaspoon l emon j ui ce
2 1 6- ounce cans di agonal cut wax
beans, drai ned
Outdor Vegetable Skillet
2 1 0- ounce packages frozen
Brussel s sprouts, thawed
2 medi um tomatoes, peel ed a nd
chopped (1 % cups)
1 cup frozen smal l whol e oni ons,
thawed
Y cup creamy French sal ad
dressi ng
Honey-Mustard Beets
1 % pounds fresh beets or 1
1 6- ounce can sl i ced beets,
drai ned
margari ne, mel ted
1 tabl espoon prepared mustard or
Di j on-styl e mustard
1 tabl espoon honey
1 teaspoon soy sauce
oavys - ol o l o0ll o ovomedium-hot coa s , o o d
l oJ , J slad, a doo Add - a a l oco, coo-a d
sl l l c-ood a d o J o o y, aooJl S Jl os
3l soddod Ao ca c ooso, osoad s , a d
oo [ J co, sl l coosoo ls 3l da odwaxooas,
oal l oJg , aoo0l 4 Jlos a sw l a as oys g,
l dos od Va-os o l oB sov gs
CJl ago 0sso' s soJl s a l sa owd s coo o
soJl s, l oaloos, ado o s, oJ sa ad doss g ovoa
3 - o w l ' /+ l oasoo sa l Covo, ol slad al oo
looal J o ? oJs, sl g xl J o occas oa y 1J
vogolao o xlJ o lo a oavy 0- c s - ol , aco o
g 3 o, covood, ovo hot coa s aooJl 0 0l os
Jcovo , s o l vogolao osaolodo, aooJl b 0l os
oo, sl goccas oa ' y 3ovos o
l J s gl os oools, c Jl ol l a oJl c olslosad ools ,
do ol oo Coo-, covood , oo ' g sa lod wal o l
l odo , aooJl 3 0 Jlos .a , oo ad s co Coo o
oJll o, J sl ad, ooy, a d soy Toa oll a 36 x J S- c
oco ol oavy-dJl y lo 'o d a l l o a-o a J B- c
sqJao, lo d J s dos s g l y ~ aco oools colo ol lo ,
oJ ooy saJco ovo a 'o' d odgos o l lo lo soa
socJ o y, oav g saco lo oxas o ol sloa ovo
medium-slow coa s l oalod l oJ g , aooJl ?0 Jl os
3 - ow l as oy 3ovos 4
79
Bread Fix- Ups and Ouick Breads
Parsl eyed French Sl ices ( pi ct ured on page 33)
1 1 8-i nch-l ong l oaf French bread
Y cup butter, softened
V2 teaspoon barbecue spi ce
Barbecued Pumpernickel
1 1 -pound round l oaf
pumperni ckel
V cup butter, softened
Y cup grated Parmesan cheese
3 tabl espoons mustard-mayonnai se
sandwi ch and sal ad sauce
Gri l l ed Chese Rol l s
1 3-ounce package cream cheese
V cup shredded Cheddar cheese
oni on wi th tops
1 tabl espoon mi l k
2 teaspoons Di j on-styl e mustard
1 2 di nner rol l s
Caraway-Cheese Rol l s
1 4-ounce contai ner whi pped
cream cheese wi th pi mi ento
1 teaspoon fi nel y chopped green
oni on wi th tops
8 to 1 0 hard rol l s
Ci nnamon-Rai si n French Toast
2 beaten eggs
V2 cup mi l k
1 tabl espoon sugar
Y teaspoon ground ci nnamon
1 0 sl i ces rai si n bread
Butter or margari ne
C0l ooad c d agoa s cos, c0ll g l o, o0l ol
l o0g , oollo c0sl Coo o o0ll o, as oy, 0 slad,
ad oa ooc0o s co, soad oolwoo ovoy ol o s co ol
ooad Wa ooso y oavy-d0ly lo , aco o odgo ol
g ovo slow coa s l oalod l o0g , aoo0l b
0los, l J gl o0ol y Va-os z sov gs
C0l ooad ' /z- c-l c - s cos, c0ll gl o, o0l ol l o0g,
oollo cJsl Coo o o0llo, ~a osa, sadw c ad
sa ad sa0co, ad as oy, soad xl0 o oolwoo ovoy
ol o s coolooad Va-o ogl w sos codowcol o ol
oal, c0ll g l o, o0l ol l o0g , oollo c 0sl Wa oal
ooso y oavyd0ly l o ovo slow coa s l oalod
l o0g , zblo 30 0l os 3ovos S
3olloc oa cooso B odl ogol o coa cooso, Cod-
da cooso, g oo o o , -, ad 0 slad 3 l oac
d o o a l cossw so 3oad a ll o oll o cooso
xl0 o oolwoo oac o , oassoo oo s
Wa o s ooso y oavy-d0lylo ovo slow coa s
aoo0l 0 0l os, l 0 g o co Va-os ? sov gs.
V x c oa cooso, caaway sood, ad g oo o o 3 l
oac o ogl w so, c 0ll g l o, o0l ol l o0g , oos lo
s dool o 3oad o ' s w l c oa c ooso xl 0 o Wa
o s ooso y oavy-d0ly lo ovo medium coa sl
ol , S lo 0 0l os, l 0 goco 1oa o s a l , sovo
oo laco Va-os S lo 0 sov gs
' sa ow oow o o alocoo ooggs , -, s0ga , ad
c ao . oac s co ooad o ool s dos l o ogg
xl 0o ' oavy s - ' ol o l 1 tablespoon o0ll o ovo
medium-hot coa s 'y o oad o ool s dos l go do
oow , aooJl 3 0l os o s do Add add l oa o0ll o
oac l o oo ooad s addod 3ovo w l o0ll o ~ass
a o-l avood sy0 or a osa0co, l dos od 3ovos b
80 breads
Qu i c k to fix and great for out door barbecu i ng-Swiss-Buttered Rye Bread, Cheesy Bread
Kabobs, Barbecued Bread Italiano, and a stack of Muffin Mix Griddle Cakes wi t h honeyed syr u p.
Swi ss-Buttered Rye Bread
3/4 cup shredded process Swi ss
cheese
Y cup butter, softened
Y teaspoon prepared mustard
Ya teaspoon dri ed tarragon,
crushed
1 0 sl i ces rye bread
Chesy Bread Kabobs
1 5-ounce jar sharp Ameri can
cheese spread
1 t abl espoon butter, softened
1 tabl espoon sl i ced green
oni on with tops
Y2 teaspoon dri ed tarragon,
crushed
Dash garl i c powder
8 sl i ces French bread
Barbecued Bread I tal i an
2 cups packaged bi scui t mi x
2J cup mi l k
cheese
Ol i ve Topper
Y2 cup shredded Cheddar cheese
(2 ounces)
cheese
Papri ka
Muffi n Mi x Gri ddl e Cakes
1 1 3Y2-ounce package bl ueberry
muffi n mi x
2 beaten eggs
2
/ cup honey
Y cup mapl e-fl avored syrup
Butter or margari ne
81
CoalOgol o 3w sscooso, o0ll o , as oy, 0sl ad, ad
l aagO 3oad cooso xl 0o OOos doOl oacooad
s co aco s cos lOgol o, lO g b sadw cos, slac-
sadw cos 1oaOlla z4x B- c ocoOl oavy-d0lylO ,
waslac-od sadw c os OOso y lO Ovomedium
cOa sl oalod l O0g , z0 lO zb 0l os 0 s cosaal
lO sovo Va-os 0 sov gs
COo ol ocooso soad, o0 ll o, g ooO O , l aagO,
ad ga c Owdo Va-o lwO 4- ayo sadw c os w l l o
'oc ooad s cos, soad g c ooso xl 0o oolwoo
s cos ad O l O ad oOllO Ol slac- C0l oacsadw c
lO 0alos
s g o gl s -owos, l oad oacsadw c0aloO a
s -owo Ovo medium cOa s l g l y lOaslod, o lO /
0l os 10 Ollo Va-os B sov gs
COo o o sc0 l x, -, z l ao osOOs aosa, a d
as oy, s l 0sl l dy g od ol s ao O slood 3oad
dO0 g ovo y a wo - goasod z- c oavy s- ol
3OO vo1Oo Ovo dO0 g , s - osoddodcooso
ad oa g aosa Ovo a 3 - o odgos w l
a -a aco O OOdod g , Owo OOd Ovo
medium cOa s l dOo, b lO 30 0l os 3ovos
Olive Topper: COo o ' / c0 s cod olO-sl0llod
g oo O vos, z lao osOOs o0ll o, o l od , z lao osOOs
s cod g oo O O w l l Os, l oasOO WOcoslos o
sa0co, ' / loasOO g a c Owdo , ' / l oasOO d od
OogaO, c 0sod, ad 3 dasos oOll od Oloo sa0co
COo o 0ll x, ooal o oggs, ad ' /a lO
z
/a c0 walo
0so ' /a c0 walolOl c - aca-os,
z
/a c0 lOl ) oal
l sOOt , sl O 'O d o 0ooo os ooat g l y
g oasod oavy s- ot O g dd o Ovo hot cOa slO z l O3
0l os 'O oac ca-o, soad l ao osOO o atlo O
oaod s- ot O g dd o COO- Ovo hot cOa s t
oOwod, aoO0l ' /z 0l os o s do Voaw o, oal
lOgol o Ooy ad sy0 , sovo sy 0 ad o0ll o w l
aca-os Va-os36.
Appetizers and Desserts
Barbecue-Styl e Racl ette
1 Y2 cups shredded Swi ss cheese
1 cup shredded Gruyere cheese
1 4Y2-ounce can devi l ed ham
2 teaspoons caraway seed
1 teaspoon Worcestershi re sauce
Ys teaspoon pepper
Y cup mi l k
% cup butter, softened
1 medi um head caul ifl ower,
broken i nto fl owerets and
sl i ced ( 4 cups)
4 di l l pi ckl es, cut i n wedges
1 cup cherry tomatoes
1 l oaf French bread, sl i ced
Crab-Bacon Bi tes
1 1Y2-ounce can crab meat
1 beaten egg
Y cup tomato j ui ce
Y2 cup fi ne dry bread crumbs
1 tabl espoon grated Parmesan
cheese
1 tabl espoon fi nel y chopped
green oni on wi th tops
% teaspoon sal t
Y teaspoon Worcestershi re sauce
12 sl i ces bacon
Nonsti ck vegetabl e
spray coati ng
Gri l l ed Stuffed Mushroms
24 fresh medi um mushrooms
Y cup chopped green oni on wi th
tops
2 teaspoons al l - purpose fl our
Y2 teaspoon dri ed marj oram,
crushed
Y cup dry whi te wi ne
Y cup fi nel y chopped ful l y
cooked ham
' sa x g oow coo o 3w ss c ooso, Jyeo
dov od a, ol o, as oy, caaway, Jsl ad, Wocos-
l os o, ad oo oal - J sl lo oo g , od alo y
oJ ovo c ooso xl Jo oal al ow sood ol o ocl c
xo ? Jl os, sca g s dos ol oow coslal y
oal xlJ o al g s ood l oa y sool , aoo0l S
0l os, sca g oow occas oa y oal sollood
oJllo Covo ad c al oasl oJ 3ao cooso
xl Jo los xloo - c c J oos, acoowaxod aoo
oa- g sool Covo , c ' sovoa oJs o ovo g l oo
c od l oady lo so vo 'o sovo, aco oac cooso
cJ ooo a lo dJ olo-o a ols -owos o dovo very hot
coa s J sl l cooso sollo s , soad ovovogola o os ad
ooad 3ovos B
.a l a-o, ad oovo cal ago l o cao oal , sol
as do ' oow coo o ogg, loalo J co, ooad cJ os ,
~aosa cooso, g oo o o, oo J co, sa l , Wocos-
l os o, ad ol oo saJco Add c ao oal , x wo
CJl oaco s cos a l ' s- ol al a y coo- oaco,
da o ao lowo ' g 3ao cao xl Jo lo ?4 ogs,
aoo0l ' /z cos og Wa oac og w l a a l s co
oaco , laslo soc0o y w l woodo c-s 3ayco dg
w l osl c- vogolao o say coal g l o ogs ovo
hot coa s l ovo y o owod, a ooJl 0 0los, l J g
sovoa l os Va-os?4aol zos
oovo slosloJs oos, osovocas Coslos
' saJcoa coo- c ood slos ad goo o o 1
tablespoon ol l o o Jllo J sl l lodo od l o0 ,
a oa, ad das oo , add w o Coo- ad sl l
l c-ood ad o J o o y, sl aadas oy 3l 0ll0s-
oo casw l a xl Jo ~ acosl 0llodJ s oosoa
?0 B c oco ol oavy-d0ly lo , dol w l oa g ?
lao osoos oJll o 'o d odgos ol lo lo soa socJ o y,
aco ac-ol o g ovo medium coa s l Js-
oos ao lodo, 1 5 l oz0 Jlos Va-os z4
83
Center your next party around the gr i ll . Have Crab-Bacon Bites, Grilled Stufed Mushrooms,
and Barbecue-Style Raclette ready to barbecue when guests ar rive, then let them do thei r own.
Deviled Chicken Liver Kabobs
Boi l i ng water
1 6 fresh l arge mushrooms
2 tabl espoons Dij on- styl e
mustard
1 tabl espoon catsup
1 tabl espoon butter or margar i ne
2 teaspoons Worcestrsh i re
sauce
Y teaspoon oni on powder
Dash cayenne
Y pound chi cken l i vers, hal ved
( about 1 6 hal ves)
16 cherry tomatoes
Cooki ng oi l
~oJ soooo gwaloovo J s oos oow 'ol slad
Jl o, da wo ' saJcoa sl l ogol o . o sly o
J slad calsJ oJllo Wocosl os o o o owdo ad
cayo o, x wo oal a dsl ovo medium-hot coa s Jsl
l oJll o o ls Vovo a lo odgo ol g l o -oo l o
x! J o wa
Voaw o l oad J s oos c c -o vos adco
y l oaloos each o soaalo s -owos J s oos
adc c -o vos ovo medium-hot coa s aooJl 3 Jl os
Add l o loalo s-owos , g aooJl 3 Jl os ogo 'J
ad o Js loJol y w l J slad xl Jo o Js vogola
o os w l a ll o o o caolJ ol l o ovocoo- ) oovo
vos ad vogolao os lo s -owos , sovo o woodo
c -s Va-os o aol zos
84 appetizers and desserts
Marinated Shrimp Appetizers ( pi ct u red on page 70)
2 pounds fresh or frozen l arge
Y2 cup l i me j ui ce
3 tabl espoons dry whi te wi ne
1 tabl espoon s ni pped chi ves
1 Y2 teaspoons sal t
Y2 teaspoon dri ed di l l weed
Several dashes bottl ed hot
pepper sauce
1aw s , l lozo ~ aco sa ow oa- g d s
Coo o coo- g o , o J co, w o, c vos, ga ' c, sa l ,
d wood, ad ol oo saJco ~oJ a ado xl Jo
ovo s Covo , ol goalo 4 lo o oJs o ovo g l
ccas oa ysoo a ado ovos
oovo l o s , osov g a ado 'oad s
o s -owos o aco a w o g oas-ol ovo hot
coa sl doo, B lo 0 Jl os, l J g ad o Js g ollo
w l osovod a ado 3ovo o woodo c-s Va-os
aooJl 30 aol zos
Teriyaki Appetizer Ribs ( pi ct ured on page 70)
4 pounds meaty pork spareri bs,
sawed i n hal f across bones
12 cup soy sauce
V teaspoon pepper
Over-the-Coals Popcorn
V cup butter or margar i ne,
mel ted
V teaspoon garl i c sal t
Dash cayenne
1 cup unpopped popcorn
Sherri ed Peaches
1 cup cream sherry or port
V cup sugar
2 t abl espoons apri cot preserves
1 t abl espoon l emon j ui ce
Dash ground cl oves.
Dash sal t
6 peaches, peel ed, hal ved,
and pitted (1 1 pounds)
CJl oal ?- o ol os V x soy, o ' , oo J co, oow
sJga , ga c, g go , ad oo ~ aco os sa ow
oa- gd s , oJ a ado xl Jo ovo Covo , ol goalo
4 lo o oJs o ovo g l ccas oa y soo a ado
ovo oovo os, osov g a ado ovo slow
coa s, ooo s dodow, aooJl ?S Jl os Add ossoaly
osallo 0 Jlosolg g ) 1J os, oalys dodow,
ad g S lo ?0 Jl osoo Voaw o, sl ooy lo
osovod a ado, o JsloJol yovo osdJ g asl S
Jlos Va-os aooJl ?o
' saJcoa coo o oJll o , c owdo , ga c sa l , ad
cayoo 3ol o odgo ol g lo -oowa 'oa oll lwo
3ox B- c ocos ol oavy-dJly lo 'o doac a l lo
a-o a B- c sJao 'o d J s dos, J s g l sl lo lo
oJcos ' col o ol oac , aco 1/4 cup ol l o oco
g co os ollo l ogol o , sJoozol g
|
ylosoa odgos,
oav g ool o oco lo o 1 osl gsoc J o yaoJ d
lool oJcos, l ooac oJcl oa ogad od oa oocJo
l oo og oo sl c- o doJcosovo, oJl ol l oJc g hot
coa s s a-o l co s ood, o lo B Jl os o
oJcos , oJ oJll o xl Jo ovo ood co , l oss g l o
coal Va-os 9 cJ s
3l l ogol o coa soy o ol , sJga, osovos, oo
J co, c ao, c ovos, ad sa l , sol as do
1oaolls x Ox B- c ocosol oavy-dJl ylo 'o d J
s dosol oac ocool lo , J s gl sll olooJcos ~ aco
two oac a vos oac lo oJc. ~oJ aooJl 2 table
spoons ol lo soy xl Jo ovo lo oacos oac
oJ c , lo dodgosollo losoa socJ o y ovo medium
coa' s l oalod l oJg S lo ?0 Jlos Va-os o
sov gs
85
Cherry-Pear Skillet Cobbl er ( pi ct u red on page 7o)
1 package refri gerated caramel
Dani sh rol l s wi th nuts
(8 rol l s)
Y teaspoon fi nel y shredded
orange peel
% cup orange j ui ce
% teaspoon ground ci nnamon
1 21 - ounce can cherry or
strawberry pi e fi l l i ng
3 medi um pears, peel ed, cored,
and sl i ced (2Y2 cups)
Li ght cream or vani l l a i ce
cream
Raisin-Stuffed Apples
4 l arge baki ng appl es
Y2 cup rai si ns
Y2 cup dr y sherry or water
2 tabl espoons chopped wal nuts
2 tabl espoons chopped
maraschi no cherri es
Ys teaspoon ground cl oves
Ys teaspoon ground nutmeg
1 tabl espoon butt er or margar i ne
Vani l l a i ce cream
Grill ed Fresh Fruit
Y2 cup sugar
2 tabl espoons brandy or
l emon j ui ce
Y t easpoon ground ci nnamon
Any fresh frui t as l i sted i n chart
at ri ght
' 0- c oavys - ol w l l g l -l ll g d, cJ o o sJga-
Jl xl Jo lo ol goalod caao o s , add oago
oo , oago J co ad c ao 3l coy o sl aw-
ooy o l g ad oas , covo ovo medium-slow
coa s l xl J o s o J o o y a d oas ao oa y l odo ,
aooJl 0 Jl os
3oaalo caao o s , a agoo' s, cJl s dodow, alo
ol xl Jo s - ol Covo , coo-l o s ao doo, aooJl
?0 Jlos ogo 3ovo wa w l coa o co coa
Va-os S sov gs
Coo a os, o a go oac oo g s g l y ~ aco oac
a o o a ? S- c oco ol oavy-dJly lo Co-
o o a s s, soy o walo, wa Jl s sJga , co os, ad
s cos . v do l g aog a os .ol w l o Jllo o
a ga o g lo J aoJ d a os , soa ooso y
ovo slow coa s lo aooJl oJ o lo , sovo w l a
scoo ol va a co coa 3ovos 4
' saJcoa coo o sJga o Jllo, oadyo oo J co,
ad c ao ~ aco o g , oal ad sl ovo medium
coa s l g azo xl J o oo s oovo lo g 3ao a
oco ol oavy-dJly lo lo l o sao ol a sa ow a ,
aco o g ~ acol J l lo a lJ l ovomedium
coa s l oalod l oJg , l J g ad o Js g ollo w l
g azo xl J o 3ooc al oo ow l o g g l o 3ovolJ l
wa, ass oa g g azo
Fruit
A os cood ad Jalood
aaas, oo od ad a vod cossw so
Nocla os, a vod ad ll od
agos, oo od aO s cod
~oacos loosloo) oo od, a vod,
ad llod
~oas cood ad a vod o J alood
~ oa oc J -s o s oas
Grilling Time
30 Jlos
o Jl os
? Jlos
0 Jlos
o Jl os
S Jl os
o Jlos
Barbecue Basics
Today, more people than ever before are finding
that barbecuing is great fun. And with this
increase in popularity comes a wide variety of new
equipment to make outdoor cooking carefree.
But unless you understand the basics, cookouts are
not fun or easy. This chapter explains small
equipment, grills, and charcoal cooking. Whether
you're a first-timer or an experienced outdoor
chef, you're sure to pick up some helpful pointers.
The barbecue gri l l i s the most important purchase you' l l make for your outdoor cooki ng
cl ockwi se from left : smal l portabl e smoker, covered kett l e, hi bachi , and a l arge brazi er gri l l .
87
Equipment for Cookouts
Smal l Equi pment
Allo 0cas g lo g , l yo0 so ocl o ol
olo loo s lo sa ossol a s l al s ly oa
ooc 0 g ' slod oo ow ao losl al ovoy so -
o0s oa ooc0o so0 O 0c aso, ad a so soo
ol oa goa Nol 0slalod o0l o0a y ocos
say lo avoo ad ao og s -owos, sa l ad
oo sa-os, a cav g - l o, ad oavy-d0ly
lo .
) 'ogad odlogs-ocol doosw l o0l
lwo a s, ool o lood, adoolol ocoa s , ?)
a oasl g o 0sl osw s o sa0cos , 3) a lo -l o
o -oo a g o l o lood , ad 4) a 0 l -
0oso l0 o A w l og ad os l o -oo
yo0 a salo d sl acolo l o coa s )
l o good vosl ol s lo o0l doo cols -
c 0do b) a w o g oas-ol l al ad 0sls l ol o
l c-ossoll olood, o) s l oas-ol l alallacos
lo a s l od , /) o ac- , B) olo dos ad
asooslos lls , ad 9) a oal l ooolo lo
o os0o l al l o lo a looal0 o o oal
ad o0 ly s dooloyo0 ' - g Al ooolo
s osoc a y 0sol0 o0l doo coo- g woo
oal ay oo- doo o l o o0l s do ad oo
0 docoo-od o l o s do. )
A so, -oo 0) a al s - o o a 0 -
say ooll ol od w l walolo 0l o0l l ao- 0 s,
ad do l lo gol lo avo J ) a s0 y ol oxla
coa s oady lo 0so
88
Barbecue Grills
Pedestal mount gas gri l l
| l s J oo ovao ol oaoJl ol oJl doo coo- go J ol
l al sava ao olol oday soa oocJool Js asl ' s coo
ay s zos, sly os, ad cos w l loalJ os lo s J l l o
oods ol oxo o cod oac-yad cols ad Ov cos a ' -o
'o oo oxos vo odo sollol oaddodcovo o cos
ol olo-d vo ol sso os ad s -owos , sloago dawos,
Jlo s ac-s, ad cJll g ooads 'o lO ow g o los
w o yoJ doc dow c l yoadodo olg ' ao gl
l o yoJ
Best buys for the begi nner
3l al yoJ oa ooc J g caoo w l a sa oaz o o a
glwo gl lo d g J l c l o sly o soasylo Jso, covo-
ol lo sloo, ad oxos vo cxo ol w l J s g lo
d as, acool ol coa s, ad d llool l yos olloo
_
coo-od ovo a va oly ol coa looal J os Allo a soaso
o l wo ol oa ooc J g , yoJ -ow wol o yo0 ao a av d
oa oocJol ao o y a occas oa oac-yad col `
Sel ecti ng the ri ght gr i l l
Allo yoJ oa l o oas c l oc Jos ol oa oocJ g o a
sa oaz o g , yoJ aywal lo cos do oJ y ga oo
o aooalo odo W c l yoolg yoJJc asodoods
o l o aoJl ol ooy yoJ wal ol vosl ad Ow J c
oa ooc J g y oJ wal l odo ' l yoJ oa oocJo loJol yo
o y w l sa g oJs, l oo s o ood l o vosl a
oxos vo odo YoJ ay doc dol og y oJ slalodw l
doos ovoyl g dos od Jl ovo l yoJ ood a oo
o aooalo J l , do l casl as do l o o d oo 'o l sl g
a-os a ady 0 l l o g g aol zos , o oads, o ol
dossols cvo Jso l o J l lo slOo ol coa s lo sJ o-
ol g og coo- g o l o a g
Types of barbecue gri l l s
B/az/s/ g////s-' g lwo g l , oxos vo, ad oasylo Jso,
l o oaz o sl o osl oJ a g o l oa-ol l os
ava ao o c Jdo odo s a g g lo s olo d-J J l s
lo o aooalo l oo- oggod ooso woo s w l a l oods,
ol sso os, ad a dao s 'a gooaz os avoa ovo o
ca- l al ogJ alos l o d slaco oolwoo l o galo ad
coa' s ' s a ds col o gl o oal
H/oac//s-Aal ol dwo os o ayoo c aod lo
saco wo ood a sa oJldoo g w l d lo sl J dy
oac s [ Jsl l o l g 'oso sa , oll c ol g s coo
co olo w l ad[ Jslao o g alos, a dao s, ad coa
ac-s l o ol asos s ll lo l o oollo cvo oac -yad c ols
w l o aooalooJ ol l dl s wo -dos g odg g oal
lo lo aol zo lao' oo a l alo d o l olwo
/s///s a/d zago/ g////s-A l oJ g o al vo' y oxos vo
coaod lo l o g l o-wo gl oaz os , l o -oll o ad
wago g s ao l a oo vosal oad JsJa y cosl J clod
w l oav o alo a s 'o -oll o, so so ca s ao,
loal Jos a coa ac - oa l o oollo ad galo l o
dd o 'o d l o sl ol o a l ol l o soo Wagos,
Tabletop propane gas grill
89
o l o olo ad, ao ocla g J a sao, w l ol os
sJc as lJ oods, so-o c aoos, wa g ovos o
ac-s, cJll g ooads, ad o J l- l o sl alos
1o sao ol -oll os ad wagos d llos lo oad l o
oad, oJl l oy a loal J o ol al a daos ool l o
oollo ad l o d lo col o vol al o o l oso
daoswo yoJ ood a ol l o o c oso l o alwaylo
coo dow lo coa s
3 a coo- g l oc Jos ao ava ao o -oll o ad
wago g s ' d J , l o -oll os ad wagos oocoo
oaz o s, ovo ollo g olo-d vo ol sso os ad s -ow-
os ' d dow , l oso g s ao ollocl vo ovos, w l oal
col o od oy a dao s ' l yoJ dos o a so-y laslo, sol
lo g J asloaovoadadddaood c -oy c s
lo l o ol coa s
Smokers-As l o ao os, so-os g vo loods a
aol z g so-y l avo allo ay oJ s ol coo- g ' -o
a oa oocJo oJ ol , l o va oJs so-os a go lo
l o o al vo y s o lo o aooalo J l s A oJ a sly o s
l o sa olao o dood so-o ovo 1o oal coo-s
d ocl yovoa oodolso do g coa s , s a loso- g
covood -oll oo wago g s
Aol o olao oodo sco ol o yoo al l ooollo,
ov d g good a c c J al o A layol coa ssJolodoy
ogs oals l o oal a d daood c -oy c s J s a
sa a ol walo oolwoo l ad l o g alo 1o oalod
waloadds o sl Jo loloso-oa d-ooslooal o sl
dJ gl o og oJs ol coo- g
1o o saol o , oo o aooaloJ l , l oC ososo-o
Wol o l o J l s a oaol o c- sl Jcl J o o a ov-
ao o ola oo, lo so-o s '-s aod w l a J gl
c oy 1ooal a gs o ac-so oo-s l oc oy
awaylo l o ood olcoa s ad l oloodcoo-ss ow y l o
ol so-o
oooo , so-os o y coo- l o lood-l oy ao ol
lood cJ g ad osov g oJ ol ol goalo ay
lood ollovolo so-o coo- g
Gas and electric grills-1 o owosl oa oocJo g s
loal Jo gas o o ocl c l y as l o oal soJco sload ol
cacoa as ad osl o ocl c odo swo-o l o c -
o ol ad al oal vo ca c J co o coa c o Jol s,
acod o ac-s oolwool ooal soJcoadg alo, oall o
a dos odlooal J o ' l sl ooal ad al gl ol ol al
acl J a y coo-sl olood odJ c g a aol z gl ' avo ad
aoaaco
as ad o ocl c odo s ao covo el vos os oll o
-oll o ad wago g s OJ c - ad oasylo slal Js oollo
oalcol o ao laclos col oJ l gg oal ylol o c oas
g oJ a ly ~oaol y sla od gas g s Jso al J a
o '~gas ~olao ogasg s Jsoo y'~gas, w c coos
l a -s ol va oJs s zos
as ado ocl cg s d llo g oal yl ooadlo oad,
l s olal l o Jdoslad ow yoJ al c J a odo
wo -s oad a l o a Jl acl Jo s sl Jcl os
Charcoal Cooking Know- How
A To start briquets, mound the coal s
in a foi l -l ined firebox
B For spit-roasting, spread the
hot coal s in a circl e
YoJ JdoJolod y -ow a oJl doo col wo oaoocJos
do gllJ oa s al o l o g 'olood s o s tata z g
ad laslos ovo oollo Ad ovoyl g a ways oa s
J do col o -ovo a l ao-J ovo a oJ l o - c o
' s oxol so doos l ao oy acc dol C acos ao
l o oac-yad oa oocJ ooxol yoJ -owasl a-ol ol o
l oaslo l o loc Jos vo vod oa ooc J g
'o ow g ao soo o l os l al w o yoJ gol l o
osl oJl ol yoJ oJ ol adl olood yoJ oa oocJo
Prepari ng the fi rebox
oloo yoJgo oJl adl o J l og o allowal lyool
oJ ol l s a ways oad l o a Jlacl J o s sl Jc-
l os 'o l ooox ay ood a loJ dal o l o l o cacoa
l o A) ~olocl l o oaz o g s l ooox w l a g ol
oavy-dJly lo l o lo w l c ol oa g avo coaso
g l o oxadod ca s J al o o ol s ' s oodd g
loJdal o a ows soo a J do l o o Jols s o l o
coa s w oJ oollo ' l a so olocls l o l oooxlo l o
l oso oal ol l o coa s d sl oJlos l o oaloo ovo y
ad odJcos l aoJ s oy aoso o g d g lals ad l o
oal J cos
Allo yoJ voJ sodl og a dozol os l o o w ' oo
l J ol g oasy d gs avo o g l oodd g ca oo
was od d odl ooJg y adJsodaga ' l yoJ avoJ sod
s J al o o ols d scad ad o aco w l ow
Keep the bri quets to a mi ni mum
og g cols ollo ovo do l ad o J dloo o g a ood ol
coa' s csl alo ow ay o Jols yoJ ood lo lo s zo
oll og ad l ol yo ad aoJlolloodlo oog od ' l s
J ocossay lo covo l ool o g aoaloalowla -l Jl-
os 'ago l c- c Jls ol oal oJ o oo cacoa l ado
l sloa-s ad o J gos
' l yoJ a l o oa oocJo l o oo l a oo oJ oxla
o Jolsoodlo ooaddodlol ooodolcoa s loa la l s
oo coo- g l ooal J o ~ aco a dozo co d o Jols
aoJd l o oJlo odgo ol l o ol ood ol coa s 'o as
oodod a-o l o lo l o olo coa s avo a ol a'
oJ c-ol o sa olao o oaz o ol g ' ow g coa s oadyal
l o s do ol yoJ oa oocJo J l
Gtti ng the charcoal started
~ o l o J oo ol o Jols oodod lo a ya d o
oJd l o col ool l ol ooox . zz o J d ' g l o o
o y l o slaloovo l owo osJlacool l ocacoa Wa l
Jl o l o g l o w l a alc Novo Jso gaso o
o -oosoo l o sl al cacoa aso o s Jc loo da-
gooJs ad -oosoo adds a J oasal laslo l o yoJ
lood ) 'o laslo slal g Jso a o ocl ca l o sl al o soo
olo ago9 ) ~ acol oo Jolsovol oco , Jg l o
sl alo ad b lo b Jlos l o coa s w oo oady
oovo l o co lo a oal ool ocal o ad d sl oJlo
coa s aoJd l o l ooox lo sJ l l o - d ol lood yoJ oo
coo- g
91
El ectrical fi re starters provi de gl owing coal s qui ckl y, onl y 5 to 1 5 minutes, and
they are odorless. Equi pped wi th one of these, you can el imi nate fussing wi th l i qui d fuel .
C For covered gri l l ing, pi l e the
charcoal on both si des of dri p pan
.o l sl al oa oocJ g loo soo , l o coa s ood lo o J
aooJl ?0 lo 30 Jlos 'o cacoa' s oady lo g g
wo l d os dow l oa g ow ad o aoasol o ac - sow
' vo coa' s oo-as- g ay oydayadg ow odalloda- A
l ayo olg ayassol os l ocoa s YoJ oodlol a
l o coa s loJol y l o ooso asos so l o coa s ca
ooal o ad oJ oo y
Arrangi ng the hot coal s
Wo l o coa s ao oady, Jso a l o a-oo ogad od
lo gs losoadl ocoa s as g o ayo 'oaagool
ol l o ol coa s doods ol o - d ol g Jsod ad l o
l yo oll ood oo g oa oocJod
) 'o s l-oasl g sao os, oasls , og ol ao, o
oJ l y, Jsoa gol coa s l og ~os l ol olo d a
d ocl y J do l o oal , ad l o soad l o coa s a
c c oa aoJd l o l o oox Cont i nued
92
Charcoal Coking Know-How col Jod
D For gri l l ing steaks, burgers,
and chops, rake coal s over firebox
E To test the coal s, hol d your
hand pal m-side down
C) ' a covoodg ' looa ooc J g ' a go ocosoloal ,
a-o a lo d a a ' ll o a go l a l ooal ~ acod
a colool l oooxad o coa soool s dosol a
o aco l og alo adsol oal d ocl yovo l od a
'owol o ood
.) a oocJo sloa-s, c os, ad ol o loods l al ao
g odl al oy a- gcoa s ovol ool o l ooox ' acol o
coa s aooJl ' /z c aal lo ovo oal
-aooos oy g J ol coa s aa o ows l o
l ooox Js coa s aoJdodgool g 3laggo s-owoso
l o galo d ocl y aoovo sacos oolwoo o Jol ows so
oallals w ol d o coa s
Determi ne coki ng temperature of the coal s
c) o d yoJ ada - s dodow J sl aoovo ol coa' sal
lo o gl lo lood w oo coo- g og coJl g oo
l oJsad oo, ool oJsad lwo, ` l yoJ ood l ow l daw
yoJ ad allo lwo socods lo coa s ao ol, l oo
socods lo od J - ol coa s, loJ socods lo od J
coa s a dl vo o s x socodslo s ow coa s
Adj usti ng the heat for the ri ght temperature
Wo l o coa s ao loo ol , o l o a so l o g ' s g alo,
owo l o l ooox, c oso l o a vol s, o s y oovo
soo ol l o ol o Jols ' c oaso l o looa|J o ol l o
coa s l o g s l ooox oy l a g l o asos ol l l o
oJ gcoa s w l logs, ov gl ocoa s c osologol o,
owo gl og alo, a s gl ol ooox, o oo gl ovol s
lo a' ow oo a lo c cJ alo l oJ g l o g
Control l i ng the fl are-ups
od Jco l ao-J s wo oal lal d s o lo coa s oy
sac g lal o aal o oov g a l owlo cJl dowol o
oal oo a J- say ooll o l od w l walo ady
3 - oa ll owalool ol ao-J s-do lsoa-l ocoa s
Save and reuse the charcoal
All o oa ooc J g do l ol o Jols Jsl o J away ' l J s g
a covood g , owo ood ad c oso a vol s , l yoJ
ow a oo-l yo J l , J so l ogs lo l aslo ol coa s lo a
ol a a a l l J ol walo .a adsoad l ocacoa
ol o a slac- ol aos lo dy 1o ca coa Jsl oo
aoso Jlo y dy o l w ol o g l
Cl eani ng up the barbecue gri l l
I t ' s eas i est to c oat he gates r i g ht after oa oocJ g Read
a l oc oa g, cao, ad sl oagod ocl oss J odw l
yoJ oJ ol ooloo Js g ay c oa g odJcl s o
aoas vos ' s - w l ol , sJdsy walo ad Jl l og s
galo lo soa- 'alo, a low sw os w l a wol c ol w
c oa l o g alo
' l l og alo sloo a golol l a s -, covo w lwolae
lowo s o wolowsaos w oyoJoal ~ acol ool g alo
oooslac-olwo -soa-odaos, l ocOvow l socod
J od- o lood JsJa y wasos gl oll w l a wol c ol
Js oscoJ go aoas vo-lyoadsad/oasl llg o J s
lol osl J o oo sol s
I ndex
A-8
An i se Corn. 75
Appeti zers
Barbecue-Styl e Racl ette, 82
Crab-Bacon Bi tes, 82
Devi l ed Chi cken Li ver Kabobs, 83
Gri l l ed Stuffed Mushrooms, 82
Mar i nated Shri mp
Appeti zers, 84
Teri yaki Appeti zer Ri bs, 84
Appl e-Orange Stuffed Pork
Chops, 32
Appl e-Peanut Buttered Pork
Steaks, 34
Appl es, Rai si n-Stuffed, 85
Apri cot Gl azed Ri bs, 36
Apri cot Lamb Kabobs, 59
Armeni an Herb Mar i nade, 68
Armeni an- I tal i an Lamb Chops, 61
Bacon
Bacon Burger Squares, 26
Crab- Bacon Bi tes, 82 - _
Steak and Bacon Tournedos, 1 1
Barbecued Beef Burgers, 26
Barbecued Bread I tal i ano, 8 1
Barbecued Fi sh, 52
Barbecued Ki ng Crab Legs, 56
Barbecued Lemon Turkey, 42
Barbecued Pumpern i ckel, 79
Barbecued Shri mp Kabobs, 54
Barbecue-Styl e Span i sh Ri ce, 76
Bas i c Gri l l ed Burgers, 26
Beans
Beef and Bean Ragout, 20
Fran k and Bean Sk i l l et, 58
Herbed Green Beans, 78
Hot-Styl e Beans and
Tomatoes, 77
Wax Beans wi th Mustard
Sauce, 78
Beef
Beef and Bean Ragout, 20
Beef and Mushroom Kabobs, 2 1
Beef-Yam Kabobs, 22
Chi cken and Beef Kabobs, 49
Corned Beef-Turkey Heroes, 30
Hawai i an Kabobs, 23
Skewered Beef Bundl es, 23
Smoked Beef and Cheese
Soup, 20
Smoked Short Ri bs, 1 8
Wi ne-Basted Short Ri bs, 1 8
Beef (ground)
Bacon Burger Squares, 26
Barbecued Beef Burgers, 26
Bas i c Gr i l l ed Burgers, 26
Beef and Carrot Burgers, 24
Burgers Extravaganza, 24
Burgers O' Bri en, 24
Burri to Burgers, 27
Cheese-Stuffed Patt i es, 27
Chi l i Burger Patt i es, 26
Chi l i Meat Loaf, 29
Gi ant Stuffed
Gri l l burgers, 29
Mi n i Pi neappl e Meat
Loaves, 28
Skewered Cherry Tomato
Meatbal l s, 23
Vegetabl e-Beef Rol l s , 1 1
Vegetabl e Burgers, 27
Beef (roasts)
Braz i l i an Barbecued Beef, 1 7
Horserad i sh-Stuffed Rump
Roast , 1 8
Hot-Styl e Eye of Roun d, 1 5
Lemon- Mar i nated Chuck
Roast, 1 2
Mar i nated Hi ckory-Smoked
Chuck Roast, 1 5
Spi t -Roasted
Chateaubri and, 1 4
Wi ned-and- Di ned Beef
Roast, 1 7
Beef (steaks)
Lemon Pepper Fl ank
Pi nwheel s, 1 1
On i on-Stuffed Steak, 1 4
Peppy Chuck Steak Gri l l , 1 2
Qu i c k Garl i c Cubed Steaks, 20
Ri ce-Stuffed Fl ank Steak, 1 4
Smoked French Pepper Steak, 1 2
Steak and Bacon Tournedos, 1 1
Steak and Shri mp Kabob
Di n ner, 2 1
Stuffed Steak Sandwi ches, 29
Beer, Bratwursts i n, 3 1
Beets, Honey- Mustard, 78
Bi g-Batch Barbecue Sauce, 65
Bol ogna Kabobs, Mustard-
Brushed, 57
Bratwursts i n Beer, 3 1
Bratwurst, Skewered, 58
Braz i l i an Barbecued Beef, 1 7
Breads
Barbecued Bread I tal i ano, 8 1
Barbecued Pumpern i ckel . 79
Caraway-Cheese Rol l s. 79
Cheesy Bread Kabobs, 8 1
Breads ( continued)
Gri l l ed Cheese Rol l s , 79
Pars l eyed French Sl i ces , 79
Swi ss- Buttered Rye
Bread. 8 1
Broccol i i n Foi l , 74
c
Cabbage Sk i l l et, J i ffy Frank
and, 58
Cal i co Ri ce Bake, 76
Caraway-Cheese Rol l s, 79
Caraway-Cheese Spread, 66
Carrot Burgers, Beef and, 24
Carrot Foi l Bake, Cheesy
Potato-, 7 1
Charcoal ed Hal i but Steaks, 54
Charcoal - Gr i l l ed Shri mp, 54
Charts
Gri l l i n g Over the Coal s, 6
Rot i sseri e Spec i al t i es, 8
Smoker Cooki ng, 8
93
Chateaubr i and, Spi t-Roasted, 1 4
Cheese
Caraway-Cheese Rol l s, 79
Caraway-Cheese Spread, 66
Cheese-Sauced Peas and
Mu shrooms, 74
Cheese-Stuffed Patt i es, 27
Cheese-Topped Tomatoes, 74
Gr i l l ed Cheese Rol l s. 79
Gr i l l ed Crab and Cheese
Rol l s, 3 1
Soup, 20
Cheesy Bread Kabobs, 81
Cheesy Eggpl ant Sl i ces, 76
Cheesy Potato-Carrot Foi l
Bake, 7 1
Cherry- Pear Sk i l l et Cobbl er, 85
Chi cken
Chi cken and Beef Kabobs, 49
Chi cken and Vegetabl e
Bu n dl es, 48
Chi cken Teri yaki , 46
Corn-Stuffed Chi cken
Breasts , 46
Curry Barbecued Chi cken, 48
Devi l ed Chi cken Li ver
Kabobs, 83
Foi l -Wrapped Cl ambake. 55
Gri l l ed I sl and Chi cken, 46
Herb-Gl azed Chi ckens, 47
Japanese-Styl e Chi cken, 49
94
Ch i cken ( continued)
Lemonade Ch i cken, 49
Sausage-Stuffed Ch i cken
Rol l - Ups, 46
Spi cy Barbec ued Ch i cken, 48
Ch i l i Barbecue Sauce, 65
Ch i l i Burger Patt i es, 26
Ch i l i Meat Loaf, 29
Ch i nese Smoked Ri bs, 36
Ci der Bast i ng Sauce,
Tarragon- , 65
Ci nnamon- Rai s i n French Toast , 79
Cl ambake, Foi l -Wrapped, 55
Coffee-Soy Gl aze, 66
Col es l aw, Sandwi ch, 67
Company Pork Loi n Roast, 34
Corn
An i se Cor n, 75
Corn-Stuffed Ch i cken
Breasts, 46
Corn-Stuffed Pork Chops, 32
Roasted Corn on the Cob, 75
Corned Beef Barbecue Di n ner, 1 6
Corn i sh Hens, Sweet-Sour, 44
Corn i sh Hens wi t h Ri ce
Stuff i ng, 44
Count ry-Styl e Barbecued
Ri bs, 36
Crab
Barbecued Ki ng Crab Legs, 56
Crab-Bacon Bi tes, 82
Rol l s, 3 1
Cranberry Sauce, Ham Sl i ce
wi t h, 39
Cr i spy-Gr i l l ed Fi sh Fi l l ets, 52
Cucumber Rel i sh, 67
Curry Barbecued Ch i cken, 48
Curry Buttered Potatoes, 77
D-G
Desserts
Cherry-Pear Ski l l et
Cobbl er, 85
Gr i l l ed Fresh Fru i t , 85
Rai si n-Stuffed Appl es, 85
Sherri ed Peaches, 84
Devi l ed Ch i cken Li ver
Kabobs, 83
Duckl i ng, Kowl oon , 45
Durango Sauce, 63
Easy Barbecue Sauce, 63
Eggpl ant Sl i ces, Cheesy, 76
Eggpl ant-Tomato Stack-Ups, 73
Fi sh
Barbec ued Fi sh, 52
Charcoal ed Hal i but Steaks, 54
Cr i spy-Gr i l l ed Fi sh
Fi l l ets, 52
Fi sh i n a Basket, 52
Foi l -Wrapped Cl ambake, 55
Gr i l l ed Sal mon Steaks, 56
Hal i but Kabobs, 53
Hi ckory-Smoked Stuffed
Trout, 50
Sk i l l et-Fri ed Fi sh, 50
Soy- Mar i nated Perch
Fi l l ets, 52
Stuffed Smoked Sal mon, 53
Wi l d Ri ce-Stuffed Sal mon, 53
Wi ne-Sauced Trout , 50
Foi l - Barbecued Shri mp, 55
Foi l -Wrapped Cl ambake, 55
Fran kf urters
Frank and Bean Sk i l l et , 58
J i ffy Frank and Cabbage
Sk i l l et , 58
Pi zza-Frank Sandwi c hes, 30
Qui ck Frank Kabobs, 57
Tangy Barbecued Franks, 57
French Fr i es, Sk i l l et , 77
French Toast, Ci nnamon-
Rai si n, 79
Fru i t -Gl azed Ham, 39
Gi ant Stuffed Gr i l l burger, 29
Gi nger Ham Gr i l l , Orange-, 39
Gl azed Pork Kabobs, 37
Gr i ddl e Cakes. Muf f i n Mi x, 8 1
Gr i l l ed Acorn Squash, 7 1
Gr i l l ed Cheese Rol l s, 79
Rol l s, 3 1
Gr i l l ed Fresh Fru i t, 85
Gr i l l ed I sl and Ch i cken, 46
Gr i l l ed Rock Lobster Tai l s , 56
Gr i l l ed Sal mon Steaks , 56
Gr i l l ed Stuffed Mushrooms, 82
Gr i l l i ng Over the Coal s, 6
Gypsy Pork Steaks, 34
H-L
Hal i but Steaks, Charcoal ed, 54
Ham
Fru i t-Gl azed Ham, 39
Ham Sl i ce wi th Cran berry
Sauce, 39
Orange-Gi nger Ham Gr i l l , 39
Orange-Sauced Ham, 40
Ham ( continued)
Skewered Ham and Fru i t
Kabobs, 40
Spi ced Ham Patt i es, 30
Sweet-Sou r Ham, 40
Herbed Lamb-Vegetabl e
Kabobs, 61
Herbed On i on Sl i ces, 73
Herb- Gl azed Ch i ckens, 47
Herb Mar i nade, Armeni an, 68
Herb-Seasoned Mar i n ade, 68
Hi c kory-Smoked Royal Ri bs, 35
Hi c kory-Smoked Stuffed
Trout , 50
Hi ckory-Smoked Turkey, 42
Honey- Mustard Beet s, 78
Horseradi sh-Stuffed Rump
Roast, 1 8
Hot-Sty l e Beans and
Tomatoes, 77
Hot-Styl e Eye of Roun d, 1 5
I tal i an- Seasoned Vegetabl e
Kabobs, 77
Japanese-Styl e Ch i cken, 49
J i ffy Frank and Cabbage
Sk i l l et , 58
Kabobs
Apri cot Lamb Kabobs, 59
Barbecued Sh ri mp Kabobs, 54
Beef-Yam Kabobs, 22
Cheesy Bread Kabobs, 8 1
Ch i cken a n d Beef Kabobs, 49
Devi l ed Ch i cken Li ver
Kabobs, 83
Gl azed Pork Kabobs, 37
Kabobs, 61
I tal i an-Seasoned Veget abl e
Kabobs, 77
Japanese-Styl e Ch i cken, 49
Korean Kabobs, 37
Mar i nated Veget abl e Kabobs, 75
Mustard- Br ushed Bol ogna
Kabobs, 57
Qui ck Frank Kabobs, 57
Skewered Beef Bun dl es, 23
Skewered Bratwurst, 58
Meatbal l s , 23
Kabobs, 40
Kabobs ( continued)
Skewered Scal l ops and
Bacon, 55
Steak and Shr i mp Kabob
Di n ner, 21
Vegetabl e-Meat Kabobs, 41
Vegetabl es on a St i ck, 71
Korean Kabobs, 37
Kowl oon Duckl i n g, 45
Lamb
Apr i cot Lamb Kabobs, 59
Armen i an- I tal i an Lamb
Chops, 61
Kabobs, 61
Mar i nated Leg of Lamb, 59
Saucy Lamb Ri bl et s, 61
Lemon
Bar becued Lemon Tu rkey, 42
Lemon- Mar i nated Chuck
Roast, 1 2
Lemon Pepper Fl ank
Pi nwheel s, 1 1
Soy- Lemon Bast i ng
Sauce, 66
Yel l ow Lemon Ri ce, 74
Lemonade Chi cken, 49
Lobster Tai l s , Gr i l l ed Rock, 56
Luau Sparer i bs, 35
Luncheon Meat
Meat and Potato Bake, 41
Mustard- Br ushed Bol ogna
Kabobs, 57
Pi neappl e-Gl azed Lunc heon
Meat , 41
Su per-Si mpl e Ski l l et
Supper, 41
M-0
Mar i nades
Armeni an Her b Mar i nade, 68
Her b-Seasoned Mar i nade, 68
Savory Wi ne Mar i nade, 68
Teri yaki Mar i nade, 68
Chuck Roast, 1 5
Mar i nated Leg of Lamb, 59
Mar i nated Pork Loi n Roast, 34
Mar i nated Shr i mp Appet i zer s, 84
Mar i nated Vegetabl e Kabobs, 75
Meat and Potato Bake, 41
Mi n i Pi neappl e Meat Loaves, 28
Mol asses-Orange Barbecue
Sauce, 64
Muf f i n Mi x Gr i ddl e Cakes, 8 1
Mu s h rooms
Mushrooms, 74
Gr i l l ed St uffed Mushrooms, 82
Mu st ard- Br ushed Bol ogna
Kabobs, 57
Ol i ve Topper, 81
On i on Sl i ces, Her bed, 73
On i on-St uffed Steak, 1 4
Oranges
Appl e- Orange St uffed Pork
Chops, 32
Mol asses-Orange Bar becue
Sauce, 64
Orange- Gi n ger Ham Gr i l l , 39
Orange- Sauced Ham, 40
Pi n eappl e-Orange Gl aze, 65
Or i ent al Pork Wrap- Ups, 3 1
Out door Vegetabl e Ski l l et , 78
Over-t he-Coal s Popcorn , 84
P-R
Pars l eyed French Sl i ces, 79
Peaches, Sher r i ed, 84
Pear Sk i l l et Cobbl er,
Cherry-, 85
Peas and Mushrooms, Cheese-
Sauced, 74
Peppy Ch u ck Steak Gr i l l , 1 2
Perch Fi l l et s, Soy-Mari nated, 52
Pi neappl e
Mi n i Pi neappl e Meat
Loaves, 28
Pi n eappl e-Gl azed Luncheon
Meat , 41
Pi neappl e- Orange Gl aze, 65
Pi zza-Frank Sandwi ches, 30
Pl u m Sauce, 45
Pol i sh Sausage- Krauters, 58
Popcorn, Over-t he-Coal s , 84
Pork (see al so Ham)
Appl e- Orange St uffed Pork
Chops, 32
Appl e-Peanut Buttered Fl ank
Steaks, 34
Apr i cot-Gl azed Ri bs, 36
Bratwursts i n Beer , 31
Company Pork Loi n Roast, 34
Corn-St uffed Pork Chops, 32
Count ry-Styl e Bar becued
Ri bs , 36
Gl azed Por k Kabobs, 37
95
P6rk ( continued)
Gypsy Pork Steaks, 34
Hi c kory- Smoked Royal Ri bs, 35
Korean Kabobs, 37
Luau Sparer i bs, 35
Mar i nated Pork Loi n Roast , 34
Pi zza- Fran k Sandwi ches, 30
Pol i s h Sausage- Kraut ers, 58
Roast Pork Chops, 32
Ter i yaki Appet i zer Ri bs, 84
Potatoes
Bake, 7 1
Curry Bu ttered Potatoes, 77
Meat and Potato Bake, 4 1
Whol e Gr i l l ed Potatoes, 76
Pou l try ( see Chicken, Duckling,
Corish Hens, Turkey)
Pumper n i ck el , Bar becued, 79
Qu i ck Fran k Kabobs, 57
Qu i ck Gar l i c Cu bed Steaks, 20
Racl ette, Barbecue-Styl e, 82
Rai s i n Fren ch Toast,
Ci n namon- , 79
Rai si n-St uffed Appl es, 85
Ratatou i l l e Rel i sh, 67
Red Pepper Rel i s h , 67
Rel i shes
Cu cu mber Rel i s h , 67
Ratatou i l l e Rel i s h , 67
Red Pepper Rel i sh, 67
Sandwi ch Col esl aw, 67
Zesty Sauerkraut Rel i s h , 66
Ri b Roast Bar becue, 1 5
Ri ce
Bar becue-Styl e Span i sh
Ri ce, 76
Cal i co Ri ce Bake, 76
Ri ce-St uffed Fl ank Steak, 1 4
Rot i sser i e- Roast Turkey, 44
Rot i sser i e Spec i al t i es, 8
Rye Bread, Swi ss- Butt ered, 8 1
5
Sal mon
Gr i l l ed Sal mon Steaks, 56
St uffed Smoked Sal mon, 53
Wi l d Ri ce-St uffed Sal mon, 53
Sandwi ch Col esl aw, 67
Sandwi ches
Bacon Bu rger Squares, 26
Beef and Carrot Burger s, 24
Bratwursts i n Beer, 3 1
96
Sandwi ches ( continued)
Burgers Extravaganza, 24
Burgers O' Br i en, 24
Burri t o Burger s, 27
Ch i l i Bu rger Patt i es, 26
Rol l s, 3 1
Pi zza-Frank Sandwi ches, 3. 0
Vegetabl e Bu rgers, 27
Sauces
Bi g- Bat ch Bar becue Sauce, 65
Ch i l i Bar becue Sauce, 65
Coffee-Soy Gl aze, 66
Dur ango Sauce, 63
Easy Bar becue Sauce, 63
Mol asses-Orange Bar becue
Sauce, 64
Snappy Bar becue Sauce, 63
Soy- Lemon Bast i n g Sauce, 66
Tarragon-Ci der Bast i ng
Sauce, 65
Western Hot Sauce, 63
Saucy Lamb Ri bl et s, 61
Sauerkraut Rel i sh, Zesty, 66
Sausage-Stuffed Ch i cken
Rol l -Ups, 46
Savory Wi ne Mar i nade, 68
Scal l ops and Bacon, Skewered, 55
Seasoned But t er Log, 66
Sherr i ed Peaches, 84
Shr i mp
Bar becued Shr i mp Kabobs, 54
Charcoal -Gr i l l ed Shr i mp, 54
Foi l - Bar becued Shr i mp, 55
Di nner, 2 1
Skewered Beef Bundl es, 23
Meat bal l s, 23
Kabobs, 40
Ski l l et -Fri ed Fi sh, 50
Sk i l l et French Fr i es, 77
Smoked
Hi ckory-Smoked Royal Ri bs, 35
Hi c kory-Smoked Stuffed
Trout , 50
Hi c kory-Smoked Turkey, 42
Kowl oon Duckl i n g, 45
Chuck Roast , 1 5
Soup, 20
Smoked ( continued)
Smoked Short Ri bs, 1 8
Smoked Turkey Roast , 43
Wi l d Ri ce-Stuffed Sal mon, 53
Smoker Cook i ng, 8
Snappy Bar becue Sauce, 63
Soy- Lemon Bast i ng Sauce, 66
Soy- Mar i nated Perch Fi l l et s, 52
Spi ced Ham Patt i es; 30
Spi cy Bar becued Ch i cken, 48
Spi t-Roasted Chateaubr i and, 1 4
Squash, Gr i l l ed Acor n, 7 1
Steak and Bacon Tour nedos, 1 1
Di n ner , 21
Stuffed Steak Sandwi ches, 29
Su per-Si mpl e Ski l l et Supper, 41
Sweet Her bed Tomatoes, 7 1
Sweet-Sour Corn i sh Hens, 44
Sweet-Sour Ham, 40
SweeSour Sauce, 3 1
Swi ss- Buttered Rye Bread, 8 1
T-Z
Tangy Bar becued Fran ks, 57
Tarragon-Ci der Bast i n g Sauce, 65
Ter i yaki Mar i nade, 68
Tomatoes
Eggpl ant-Tomato Stack- Ups, 73
Tomatoes, 77
Meat bal l s , 23
Sweet Her bed Tomatoes , 7 1
Turkey
Bar becued Lemon Tu rkey, 42
Cor ned Beef-Turkey Heroes, 30
H i ckory- Smoked Tu rkey, 42
Rot i sser i e-Roast Turkey, 44
Smoked Tu rkey Roast, 42
Vegetabl e-Beef Rol l s, 1 1
Vegetabl e Burger s, 27
Vegetabl es
An i se Cor n, 75
Broccol i i n Foi l , 74
Mushrooms, 74
Cheesy Eggpl ant Sl i ces, 76
Bake, 7 1
Vegetabl es ( continued)
Corn wi th Ch i ve Sauce, 73
Cu rry Buttered Potatoes, 77
Eggpl ant-Tomato Stack- Ups, 73
Gr i l l ed Acor n Squash, 7 1
Gr i l l ed St uffed Mushrooms, 82
Her bed On i on Sl i ces, 73
Her bed-Seasoned Vegetabl es, 73
Honey-Mustard Beet s, 78
Tomatoes, 77
I t al i an-Seasoned Veget abl e
Kabobs, 77
Mar i n ated Vegetabl e Kabobs, 75
Out door Vegetabl e Ski l l et , 78
Roasted Cor n on t he Cob, 75
Sk i l l et French Fr i es, 77
Sweet Herbed Tomatoes , 71
Vegetabl es on a St i ck, 71
Wax Beans wi t h Mu stard
Sauce, 78
Zucc h i n i Fr i tt ers, 74
Wax Beans wi t h Mustard Sauce, 78
Western Hot Sauce, 63
Wi l d Ri ce-Stuffed Sal mon , 53
Wi ne- Basted Short Ri bs, 1 8
Wi ned- and- Di ned Beef Roast , 1 7
Wi ne- Sauced Trout , 50
Yam Kabobs, Beef-, 22
Zesty Sauerkraut Rel i sh, 66
Zucch i n i Fr i tt ers, 74
Barbecue Tips
Avoi d Fl are-Ups wi th a
Dr i p Pan, 1 7
Bal anc i n g Meat on a Spi t , 59
Bas i c Cuts of Fi sh, 56
Be Sure wi t h a Meat
Ther mometer, 1 8
Don' t Do Wi t hout a Wi re
Gr i l l Basket , 27
Frozen Vegetabl es Hot Off
the Gr i l l , 75
How to Bar becue St r i ps of
Ri bs, 35
How to Mount Bi rds for
Spi t-Roast i n g, 4 7
How to Spi t-Roast a Pi g, 37
How t o Tur n Bar becued
Steaks, 21
Mi crowave Hel ps t o Short en
Gr i l l i n g Ti me, 49
I
f
Grilling
ti es
at aRlance
.--.....- --

Better Homes and Gardens All-Time Favorite Barbecue Recipes

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Better Homes and Gardens All-Time Favorite Barbecue Recipes

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