The Rural Voice, 1996-06, Page 47RURAL LIVING
Barbecuing — a fun way to entertain
Selected by Bonnie Gropp
As the weather warms the
barbecue grills heat up.
Summertime is upon us and nobody
likes to spend it in the kitchen.
Versatility and convenience
make barbecuing one of the most
popular ways to summertime
entertaining.
From inexpensive bratwurst to
steak and kabobs there is something
to appeal to everyone.
BBQ CHEDDAR WURSTS
1 1/2 cups (375 mL) shredded old
cheddar cheese
3 tbsp (45 mL) beer
2 tbsp (30mL) mayonnaise or
salad dressing
1/2 tsp (2 mL) Worcestershire
sauce
2 tbsp (30mL) chopped, hot,
pickled banana pepper
2 tbsp (30 mL) butter
2 large onions, thinly sliced
salt and pepper
6 knockwurst sausages*
6 hot dog buns
Combine cheese, beer,
mayonnaise and Worcestershire
sauce in blender jar. Cover and blend
at medium speed until smooth.
Scrape down sides of blender jar as
necessary. Mix in banana pepper. Let
stand 1 hour to blend flavours.
Melt butter in large frying pan;
add onions. Cook over low heat,
stirring frequently, 20 minutes or
until onions are soft and golden. Add
salt and pepper to taste. Keep warm.
Grill sausages 4 inches (10 cm) from
heat, turning frequently, 15 minutes
or until golden brown. Place 1
cooked sausage in each bun. Spoon
onions over sausages and top with
cheese mixture. Serve with ketchup
and relish if desired.
*Wieners or any ready -to -serve
European -style sausage may be
substituted.
PORK KABOBS
1 lb (500 g) lean, boneless pork
(leg or shoulder), cut into 1 inch (2.5
cm) cubcs
Vegetables: choose any of the
44 THE RURAL VOICE
Turkey, tomatoes, onions and peppers on the barbecue – enjoy.
following: onion, cut into chunks; red
or green peppers, cut into chunks;
small whole mushrooms; cherry
tomatoes; pineapple slices, cut into
pieces; zucchini, cut into rounds
wooden skewers*
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) seasoned salt
Skewer meat and vegetables
alternately. Combine oil and
seasoned salt; brush lightly over
kabobs. Grill or barbecue 4 inches (8
cm) from heat source, 8 to 10
minutes, turning once during cooking
time.
Serve with one of the following
dipping sauces — BBQ sauce,
applesauce, plum sauce, sweet and
sour sauce or your family favourite.
*Soak wooden skewers in water
for 30 minutes before skewering with
meat and vegetables to prevent them
from burning.
CHEESE STUFFED LAMB
PATTIES
1/2 lb (250 g) ground Iamb
2 tbsp (25 mL) finely chopped
onion
1 tbsp (15 mL) ketchup
1/2 tsp (2 mL) Worcestershire
sauce
dash pepper
1/4 cup (50 mL) crumbled old
cheddar or blue cheese
Combine all ingredients except
cheese; shape into 4 thin patties*
Sprinkle about 1/4 of the cheese
on top of two patties, top with
remaining patties and seal edges.
Broil or barbecue 4 inches (10 cm)
from heat, 6 minutes, turn and cook 3
minutes more.
Top with remaining cheese
*If preferred, two patties can be
made and topped with total amount of
cheese rather than stuffing
BUTTERFLIED LEG OF LAMB
1 tbsp (15 mL) grated orange rind
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) dry white wine
1/4 cup (50 mL) soya sauce
1 tbsp (15 mL) grated fresh ginger
root or 1 tsp (5 mL) ground ginger
1 tsp (5 mL) dried thyme leaves,
crushed
1/4 tsp (1 mL) pepper
4-5 Ib (2.5 kg) butterflied* leg of
Iamb
Combine all ingredients, except
lamb; mix well.
Place Iamb in a shallow glass pan,
pour marinade over lamb; cover and
refrigerate 4 hours or overnight,
turning occasionally. Drain lamb,