HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-08-14, Page 3r
Barbecue ' cooking can be
much mQ.e exciting, than just
grilling hamburgers and steaks.
Kabobs are a very .simple, but
• elaborate looking barbecue food:
The home economists of the
• Canada Department • of
Agriculture provide a delicious
kabob recipe. "Marinated -I4ork
Kabobs" uses boneless pork loin
that is marinated ,for several
hours to develop the flavor.
• Additional•skewers of vegetables.
are a colorful accompaniment to
* tie pork kabobs.
For .other kabob- recipes send
for your copy of » ..the free
tooklet, "Barbecue- Cooking";
publication 1294,availab"�e from
the Infotmation Division,
Canada ti Department of
• Agriculture, Ottawa. '
oiob's zesty item
for barbecue parties
MARINATED PORK KABOBS
11/2 to 2 pounds boneless pork
loin
3/4 cup cooking oil
1/4 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire
sauce
1 teaspoon dry mustard
1 teaspoon 'sage
1 teaspoon salt
1/2 teaspoon black pepper
▪ 1 clove garlic, crushed
Cut pork into 1 -inch cubes
and place in shallow dish:
Combine remaining ingredients
in screw-top jar and shake until
well blended. Pour marinade
over pork, cover and refrigerate
Food outloo
PORK - In . keeping with
normal seasonal price declines
• and with some increases in
supply, prices may be
moderately lower..
BEEF Prices are expected
to remain firm.
EGGS -- Grade »A Large egg •
prices are expected to advance
to relatively high levels. Supplies
of small and medium sized eggs
will be seasonally large:
POULTRY MEAT .- Broiler
chicken supplies ° 'will be
adequate and prices steady;
• prices of turkeys are expected to
remain firm.
FRUIT AND VEGETABLES
- There will be - good supplies
generally, at seasonal prices.
VEGETABLES ' - Summer
potatoes, green beans, beets,
corn, field cucumbers and
tomatoes in good supply, and
with moderating prices.
PEACHES - Canadian crop
somewhat reduced, with prices
fairly strong. .
APRICOTS' - Supplies well
below normal, ' with higher
prices.
•
ctr
. GOPbB`ICB 81INiU4$TAR, T,111)11$
Fish adds new interest to barbecue
What To Buy:
Halibut Steaks cut l - 11/4 inches
thick
Salmon Steaks - cut 1 0 11/4
inches thick or Salmon Fillets
Cod Fillets
Sole Fillets
Small whole Trout -- about 1 -
11/2 pounds A .
Whole Salmon -- up to about 6
pounds or size that can be
accommodated on barbecue
-or, almost any fish that appeals
Generally allow 6 - 8 ounces per
serving
Getting The Fire Ready:.
For that special outdoor barbecue the home economists of the
Canada Department of .Agriculture recommend pork kabobs.
These are piepes of pork, marinated in the refrigerator for several
hours then packed and taken tothe schosen site. To cbmplete the
main course whole mushrooms, pieces of apple, onion and green
pepper are threaded on additional skewers, brushed with
marinade and then broiled for the last 15 to 20 minutes of
cooking.
several hours, turning
occasionally.
Drain meat, pat dry on
absorbent towels and thread on
skewers: Heat remaining
marinade to brush on kabobs
during cooking. Broil slowly, 5
inches from coals, 25 to 30
minutes. Turn »skewers
frequently and brush with
k
for August
APPLES - Early varieties in
good supply at seasonal prices.
BLUEBERRIES - Ter'
marinade during cooking. 6
servings.
Vegetable kabobs may be
served with the pork if desired.
Thread additional skewers with
mushrooms, green peppier
squares, apple and onion wedges.
Brush with marinade and broil 5
inches from coals, 15 to 20
minutes.
crops than last year are expected
with high prices moderating
seasonally.
Fruitkabobs add color and
taste to outdoor... meals
�j n, r cookie Aftigim
and make the job of cleaning up
easier by lining the grill with
aluminum foil before placing the
charcoal. » Foil serves as a grease
catcher and reflects extra heat
.upward b�.tllo,
Build up bed' of coals ,with
sand or pebbles, or 'use a
comparable commercial product.
This • permits the fire to
"breathe" and gives eves -heat
distribution.
Start fire well in advance to.
get a good bed of coals going
before, beginning to barbecue. ,
(This usually takes about 30-40
minutes.)
It is better to add ,coals than
to start with too many.
The e re a should be a
relatioiithip between the coals
and the size of fish to.:..be
barbecued, e.g:, if fish is about 6
- 8 inches in circumference, coals
should be spread to about 10 -
12 inches in circumference.
" "mixed with the outdoor aromas -'T
Barbecued • "fruitkabobs,
skewered and grilled over your of all the other food is exotic.
coals. in the garden this summer "The ' fruitkabobs can be
.can add color, aroma and, taste- served as an appetizer before the
to your outdoor meals, says meat or as a warm desert after
home economist Shirley Brown
"...and you should see ' the
children go for that fruit!" she
said. -
"Take banana chunks, fresh
h uarters, pineapple �^
the meat... •
"Indeed...some children love
to 'fry' bananas and eat them
with steak or chops...it's a new
taste kick," Miss Brown added.
p eac `q
wedges, big red cherries (or any
combination of fruits, colors
and/or flavors) and skewer them,
"Next, brush the fruit with a
sauce of melted butter, brown
sugar, cinnamon and allspice."
When several skewers of
fruitkabobs are readied with the
sugar sauce, grill the lot on the
open fire.
The :..Canadian 4 Sugar»
Institute's home economist said
the sugar sauce coating turns a
delicate brown and the aroma
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IN TOWN
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Wait until coals. .are grey
before, putting on 'the fish. Do
not rush the process. t*
'Tap coals every pow and then
to prevent too much ash from
forming, to keep the heat
uniform and allow steady
cooking of fish. The ash acts as
an insulator and prevents proper
heat.
If bars on grill are too widely •
spaced, and will allow fish to fall
through, place "a single layer of
greased foil pierced with holes,
over the grill.
Barbecuing The Fish:
St4rtw§.mal!,. Master one way
o barbecuing dish Before goring
Oil to more complicated recipes.
Bring, fish to ": room
temperature before barbecuing,
Generally: „allow 10 .,�.nninutes
e nch o thickness of he fish
for cooking time or, fish is
cooked when the flesh flakes
easily if tested with a fork.
Don't -overcook. Fish contains
little connective tissue, therefore
requires only . a short cooking
period.
Keep close control of
barbecue and heat. Do not leave
.barbecue while fish is cooking.
Brush grill= or rack with
cooking oil to prevent fish from
sticking. Re -apply oil after each
• turn of fish.
The easiest way to place fish
on the barbecue is to use an
old-fashioned toast rack or
hinged, wire barbecue rack
(available in many sizes) to hold
the steaks or fillets. Oil toast
rack or Wire grill well J with
cooking oil - place fishifi rack
then place rack on barbecue
grill.
Spit Barbecue:
Bank coals in a line a little
longer than the fish to be
cooked on spit and slightly to
the rear of spit.
Use rack or basket to enclose
fish, if fish is likely to break up
during cooking.
Build foil up about two
inches on back of hood to
reflect heat of coals on spit.
Place drip pan directly under
spit.
directly on grew(' 011 t ,
barbecue. t. rill over low. glowing
coals for approXinlately 7.8
minutes. Baste with ,rChlaining
marinade. Turn and eook'•other
side approximately 5 minutes.
Test by flaking fish away from
'bone with fork. Avoid
overcooking. Makes 6» servings.
Serve with Pilled Mayonnaise.
[filled Mayonnaise _ Sauce -
Blend , together 1/2 " cup
mayonnaise and 1/2 to 3/4
teaspoon dill ( or to taste).
Pure delight!, ,Barbecued .
Pacific Halibut Steaks with
Dilled Mayonnaise Sauce . , .
• SEAFOOD MARINADE
1/2 cup olive oil
c ove gai1`ic; rh ett-
. 1/ teaspoon pepper
1/2 teaspoon oregano
1/2 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon minced parsley
Combine all ingredients,
blending well. Pour into shallow
dish. -
To Barbecue:
6 Pacific Halibut Steaks (cut at
least 1" thick)
or Halibut Fillets.
Add fish to marinade. Cover
dish. Marinate (refrigerated) in
sauce for 3 to 1 hour, or longer.
Turn occasionally. (Save sauce.)
Place steaks or fillets on
well -greased toaster rack or
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FILM DEVELOPING
FOR 12 YEARS
serving ' the, people - of
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quality Alcan aluminum -
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EXPERT WORKMANSHIP
20 YEAR GUARANTEE ..
ALUMINUM SIDING,
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ALSO
WINDOWS, DOORS,
AWNINGS
A&P ATTACKS RISING
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CHECK&COMPARE THESE LOW PRICES
CHEESE, CANADIAN, 4c OFF DEAL
RAFT, St..I._CES
LIQUID -BLEACH. 13c'OI F DEAL '
,his.
SAVE AN EXTRA 6c AT A&P!
16 -OZ PKG
SAVE, AN EXTRA 4c AT A&P!
128 -FL -Or CONTAINER
KISMET BRAND
Soft lillargarine
TOMATO OR VEGETABLE
oups
101 Victoria St., Goderich
524-8821
'Corn Flakes 12 -oz or Rice Krispies 9 -oz
Reg. Price pkg 39c - SAVE 17c
1 -LB
PKGS
10 -FL -
TINS
EXCELLENT FOR BRAISING
Canada's Finest. Red. Brand Steer Beef
BLADE ROAST
SHORTRIBROAST �b
CROSS RIB ROAST LB69a
BLADE
REMOVED
NEW ZEALAND, FROZEN, SHOULDER
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494
"Bythe time we have enough money
for Baby Jane's braces,
she'll be ready for dentures:'..
1. yc,u ,r,n-r. tn!1, t., r,• A F.. :� r P
Because at 4.h bt . e ,n yc. c »c
yCur right to 7 bt'ti`• or (1htr,r •r,m(,rr 1V lC '
yourself and for yC.,,• 4omi1y
SO we d., n `,1•t, than I;:St .o, 1 yr' r r 'r1
hard Cosh We take the extra hr^e, and rrrke
the extra effort to ‘...crk out at' ar'!1rr3<:r-
Avco.The Tomorrow People.
that s tn,l„r'»cl ss ctl'y ''-r cu Con
take Car,» `;{ thosr 1's W tlir»u' hurting.
yoi hudvt
Atter 711, nnu,ance CC+nil !n,y r Innd
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At Avco, ,r.e mCi sire you fare terror•
(Owvoth0Srr,le
1 We believe in you.
Jane Parker Reg. Price 65c -r– SAVE 10c
Rhubarb -Apple Pie
FULL 8 -INCH, 24 -OZ SIZE
511
Jane Parke-ri Sliced, Daily Dated
RAISIN 'BREAD
Reg. Price loaf 20c — SAVE 9c
216 -oz loaves 49 5i
ABP BRAND PREPRICED!
lnstant10.O JAR
Z
Ontario Grown
New Crop, Yeltaw
Cooking. No. 1 Grade
ONIONS
c? •
ALL PRICES SHOWN 1N.THIS AD EFFECTIVE
THROUGH SATURDAY, AUGUST 16. 1969. -