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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. 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