The Rural Voice, 1980-08, Page 37THE RURAL FAMILY
The bountiful
barbecue
Here's a few recipes to add variety
to your "cook -out".
PICNIC JUG PUNCH
A favorite with all ages.
2 cans (6 ounces) frozen limeade concen-
trate
6 cans water
6 cups cranberry juice cocktail
Combine all ingredients, mixing well.
Chill thoroughly before pouring into picnic
jug. Makes about 3 quarts.
CORN COOKED IN THE HUSK
The husks will char, adding smoky flavor
to the kernels.
8 ears of corn
1 stick butter or margarine
1 teaspoon chili powder
'/: teaspoon dried basil
Pull husks down and remove the silk,
using a vegetable brush, if necessary;
Arrange husks back in place and cover with
cold water and ice for an hour (2 hours is
better still). At cooking time remove from
the water and shake away excess moisture.
Arrange corn on grill about 4 inches above
the coals. Roast, turning every 8 to 10
minutes, 30 to 40 minutes. Corn is done
when the juice from a kernel runs milky.
Melt butter and stir in seasonings. Remove
husks and brush corn with butter before
serving. Makes 8 servings.
HONEY -DIPPED BARBECUED
CHICKEN
The marinade is a sweet-sour sauce.
3 broiler -fryer chickens (quartered) about
2' to 3 pounds each
Salt and pepper
1 cup soy sauce
1 cup catsup
2 tablespoons prepared mustard
'/: cup dry white wine
'/i cup honey
1 teaspoon ground ginger
Sprinkle chicken on all sides with salt
and pepper. Mix remaining ingredients,
stirring until well blended. Add chicken
pieces; turn to coat well. Let stand at room
temperature for 2 hours or refrigerate
overnight, turning occasionally. Drain
chicken, reserving marinade. Place skin -
side up, on grill rack, 8 inches above coals;
brush with marinade. Grill 50 to 60 minutes
or until crusty brown and tender, turning
and basting with marinade every 10
minutes. Makes 8 servings.
ROBUST RBS—COUNTRY STYLE
Makes 4 servings
4 lbs. country style pork ribs/chops
' cup vinegar
'/. cup molasses
2 tablespoons mustard
2 tablespoons brown sugar
2 tablespoons lemon juice
1 teaspoon salt
'/. teaspoon pepper
Precook ribs by simmering in salted
water 45-60 minutes. Meanwhile combine
remaining ingredients in a saucepan; bring
to a boil; simmer 5 minutes. Place ribs on
greased barbecue grill; barbecue over
medium heat for 10-15 minutes on each
side, basting frequently with sauce.
TERIYAKI STEAK KABOBS
3 pounds boneless sirloin steak, cut into
1 -inch cubes
12 fresh pineapple chunks, 11/2 inches
square
2 green peppers, seeded and cut into
1 -inch wide strips
1 can (1 pound) boiled onions, drained
'/: cup catsup
1/3 cup soy sauce
1 clove garlic mashed
Juice of 1 whole lemon
2 tablespoons oil
Spear sirloin, pineapple, green peppers
and onion alternately on heatproof skew-
ers. In a blender, combine remaining
ingredients and whirl until smooth. Brush
mixture thickly over both sides of the filled
skewers. Place skewers side by side in a
shallow pan; let stand at room temperature
for one hour or chill in refrigerator for at
least 4 hours. Place skewers on grill 6
inches above the heat; broil 8 to 10 minutes
on each side or until beef reaches desired
degree of doneness. Brush with marinade
every few minutes during cooking. Serve
with sauce made by heating remaining
marinade. Makes 6 to 8 servings.
THE RURAL VOICE/AUGUST 1980 PO. 35