HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-07-31, Page 11No fuss
barbecue
For effortless barbecue
cooking this year, choose a
flavorful butter sauce to accent
those all-time favorites, steak or
chicken. Foods ,almost cook
themselves, and come off the
grill succulently tender and
superbly flavored.
The sauces,Gan be mixed up
in just a few inutes. While the
coals are burning down to the
right stage for cooking, you can
melt a little ,,butter in a small
• saucepan, add ' a few key
'seasonings and it's all ready for
basting as the meat goes on the
grill.
For an_ economical Easily
steak, try the BARBECUED
STEAK ROAST, Brown it
quickly over hot coals then wrap
• it in foil with the special butter
sauce, tomatoes,carrots and
green pepper. It roasts away
with no fuss or muss while you
sit back and relax, Roast
potatoes at the same time, then
add tossed salad, dressed with
crumbled blue cheese and tall
glasses of milk to complete the
first course. This is a good recipe
to -keep in mind too when you
want to cook miles away from
home at the beach or campsite.
You can prepare steak and sauce
• and wrap' it in foil ready for the
tire before leaving home.
To delight family and friends,
give your chicken a new flavor
accent with 'the ORANGE
BARBECUED CHICKEN recipe.
Marinate the chicken several
• hours in a mixture of orange and
lemon juice. Combine leftover
juice, melted butter and maple
syrup; then add a touch of
ginger for seasoning. If you have -
a rotisserie attachment ,for your
barbecue with one of -the new
rotisserie baskets, you won't
• have to worry -about the chicken
burning. Just baste it frequently
while. the . basket turns. If not,
you'll have to watch the chicken
doesn't burn; turn each piece
frequently and baste well with
sauce. Shortly before serving,
heat sweet potatoes in extra
sauce for a delicious
combination.
Now then, , we 'hope you're
sufficiently motivated to stoke
up the coals and join the
backyard chefs!
•
BARBECUED STEAK ROAST
(Makes 4 Servings)
1 (2 - 2'/2 pound) round steak, 2
inches thick
cup butter
• 1 cup finely -chopped onion
'!a cup chili sauce
1 tablespoon vinegar
1 teaspoon prepared mustard
1 tablespoon Worcestershire
sauce '
1 teaspoon salt
1 . medium green pepper, cut in
strips
2 medium carrots, cut in sticks
1 large tomato, cut in wedges
0
•
Place steak on barbecue rack
4 to 6 inches .abovethe hot
coals; brown 4 to 5 minutes on,
each side. Meanwhile in _a- small
''Saucepan combine butter, onion,
thilf sauce, vinegar, mustard,
Worcestershire sauce and salt.
Stir over low heat until butter is
melted. Tear off about a 4 -foot
length of aluminum foil; fold in
half lengthwise. Centre steak on
foil and cover with green pepper,
Soft drinks
t weather must ,r
carrots and tomato. Pour sauce
over steak, 'Bring up sides of foil
and fold down onto meat • in
tight double- folds. Fold ends
close to meat to seal. Place over
slow coals 1 to 2 hours or until
tender,
Note: To Bake: Place under
broiler 2 to 3 inches from heat;
broil each side 4 to 5 minutes to.
brown. Preheat oven to 350
degrees F. Centre steak on foil
and cover with vegetables and
sauce. Fold foil over meat and
bake. in preheated oven 2,1/2 to 3
hours or •until _tender.
ORANGE BARBECUED
CHICKEN
(Makes 4 Servings) '
1 cup orange juice
'/a cup Jemon juice
1 (2'/2 - 3 pound) broiler • fryer,
cut up
1/2 cup butter
1/4 cup rnaple syrup
• 2 teaspoons orange rind
1/2 teaspoon ginger.
1 teaspoon salt
1/8 teaspoon pepper
2 large sweet potatoes
Combine orange juice and
lemon juice and pour over
chicken. Marinate 2 to 3 hours.
Drain. Melt butter in a small
saucepan. Add marinade, maple
syrup, orange rind, ginger, salt
and pepper. Simmer 20 minutes.
Meanwhile place chicken pieces
in rotisserie basket. Rotate over
slow coals basting every 10 to 15
minutes with butter sauce. Cook
for about 45 minutes or until
chicken is tender. If" you don't
have a rotisserie basket, place
pieces on greased grill and brown
3 inches from fire. Raise grill 4
to 6 inches from fire and cook
until tender (20 to 45 minutes)
turning • frequently and basting
with butter sauce. Meanwhile
„ cook, peel . and slice sweet
potatoes, About 15 minutes
before serving place sweet
potatoes in disposable aluminum
baking pan on grill, and spoon
remaining sauce over potatoes:
Note: To Broil: Place under
broiler 9 to 11 inches from heat.
Turn chicken every 10 to 15
minutes, basting with sauce.
Broil about `45 minutes or until
tender. About' 10 minutes., before
serving, place • sweet . potatoes
under • broiler` 7 and spoon
remaining sauce over potatoes.
FOIL BARBECUED RIBS
3 tablespoons cornstarch
1/3 cup brown sugar
2 cups pineapple j> 'ice
2 tablespoons butter or
margarine
1/3 cup vinegar
2 tablespoons soy sauce
4 pounds pork back ribs
Salt and pepper
Combine • cornstarch and
brown sugar in a saucepan; add
pineapple juice. Cook and stir
- until mixture boils'i' and is
smoothly thickened: Remove
from heat and stir in butter or
margarine, vinegar and soy,
sauce. Set aside until needed.
•Cut spareribs into uniform
strips that are about 10 inches
long; season well with salt and
pepper. Place half of the ribs,
meaty side up, on a 12 x 30 -inch
sheet of heavy aluminum foil.
Ribs should be in a single layer,
but can overlap slightly if
necessary, so finished package
will measure about 10 x 12
inches. -
• GODER. CR SIGNAL -STAR; THURSDAY,;JULY 31,1969
Beans are associated with magic
Beans of"many species have
been feeding the people of the
world fora long time. It is not
surprising that tales- of magic are
associated with theml Young
pods together with seeds maybe
eaten fresh, but the pods nay be
dried and stored for long periods
of time. For many generations-
this highly nutritious food was
depended upon to sustain life -
through long -winter months. -
Fresh beans may be green or*
yellow and are sometimes called
"wax." or "butter" beans.
Collectively they are called
"snap" beans. This ' term
indicates that a good fresh bean
snaps readily when broken.
—However;-theF to ievatirig"'Tiealn—
- no longer applies. Fresh beans
have been coming with no
strings attached for many years!
Spoon
3/4 cup of -sauce over
the ribs so that all are uniformly '
C- coated. Bring ends of foil
together and fold in a "drugstore
- wrap" to make a neat seam on,
top; fold ends to seal. Now,
place package, seam side dilwn,
on a second 12 x 30, -inch sheet
of foil. Wrap and'seal as above.
- Repeat with second half of
ribs. Preserve remaining sauce.
Place foil packages on an
oiled grill., 5 or 6' inches above
moderate coals. Cook for 30
minutes - on one side; turn and
cook for another 30 minutes.
V.
Then remove ribs from foil,
drain off any excess sauce and
cook ribs directly over the coals
until nicely browned and well
done: -Turn frequently and -brush-
with reserved sauce.
When done, cut into 2 or 3
rib sections and serve with hot
fluffy. rice, a crisp green salad
and some hot rolls or crusty
bread. -
Makes about 6 servings.
•
GODERICH LIONS CLUB
- invites you to the.
UNVEILING
of a
HISTORICAL PLAQUE
•
"THE GREAT STORM OF 1913"
Stindy, August 3, 1969
2.30 p.m.
Cobourg and Lighthouse Streets
GODERICH, ONTARIO
This advertisement is placed in the public interest by the Goderich Tourist Committee
Choose beans that are young,
fairly straight, free from
blemishes and with small
immature seeds (unless they are
a pole bean variety). If the pods
are dry and seeds well-defined
within the pods, the beans will -
be overdeveloped and dry. Beans
are perishable and like all
summer vegetables taste better
when fresh. Plan on 3 to 4
servings from a pound of beans.
If you are unable to cook them
immediately, store them in a
moisture -proof bag or covered
container in the refrigerator.
Wash, stem and cut beans just
before using. One pound yields
w
about 3 cups of 1 -inch pieces or
5 cups "frenched" (cut into
long, thin strips). .
Although beans are delicious
when served hot with butter, salt
and pepper, you may wish to try �
either of these dress -up recipes
supplied by, the home
economists' a -f the Canada
Department of Agriculture. The
"green beans with mushrooms"
uses the trenched beans and
"beans almondine" uses whole
beans. or 1 -inch pieces. The
beans should be put into boiling,
salted water and cooked covered
until just tender, about 10 to 15
minutes., ,
�...-GREEN--BEARS WITH-_ ...,.e
MUSHROOMS
5 cups "frenohed" green beans
(1 pound)
4 strips bacon
1 cup sliced mushrooms
Cook beans in boiling salted
water until tender, 10 to 15
minutes. Cut bacon in 1/2 -inch
pieces • and fry until crisp.
Remove bacon and drain on
absorbent paper. .Saute
mushrooms in bacon fat, about
5 minutes. Combine with beans.
Sprinkle with bacon pieces. 4
servings.
BEANS ALMONDINE
,41/2 cups green beans (about 1'
pounds) u ;
- 1/3 cup chopped onion
1/a cup blanched, slivered
almonds
3 tablespoons butter
1 tablespoon lemon juice
Cook beans in boiling salted
water until just tender, 10 to 15
-minutes,. —Saute-- -anion- - and-'.._
almonds in butter, untfLonion is
transparent and almonds slightly
browned. Addtilemon juice. Pour
over drained beans and toss -
lightly. 6 s4rvings.
"Salad Week is July 24th
to August -2nd"
FOR YOUR
AUTO INSURANCE
MALCOLM PMAIHERS
GENERAL INSURANCE AGENT .
524-9442
46 WEST ST.
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CHARTERED ACCOUNTANT
39 St, Aavid St, 52442$3
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Available For
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•
BINGOS
CONCERTS•
DANCES
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•
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Special attention to .weddings
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DETERGENT
FAB with BORAX
giant
size
_'Lox
Prepriced .99c
SAVE AN ADDITIONAL 10c
1
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White Swan
TOILET TISSUE Pk"
4 Flavours Reg.
HI -C DRINKS 48
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A&P Choice Quality, Mix & Match Sale
Cream Style
CORN or PEAS 7
FEATURE Fti10E!
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Price 39c — SAVE 17c
-fl-oz tins .00
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York, Mix & Match Sale, Assorted FEATURE
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1 -LB VACUUM PACK
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•
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O'CLOCK SAVE 8c 11b bag'
All prices shown in this ad guaranteed through
Saturday, August 2nd, 1969.
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