The Rural Voice, 1978-07, Page 30the rural
Family
Everybody loves
a barbecue
Whether it 's held in the woods or formal
garden. patio or backyard. everybody loves
a barbecue. There's something about
outdoor cooking that's worth the slight
inconvenience of the mosquito bites and
runny eyes.
This summer. why not change from the
routine steak or hamburger meal. and try
chicken or turkey on your barbecue.?
For grilling. use halves. quarters or
small pieces of chicken or turkey broilers
Make sure you brush liberally with oil and
sprinkle with salt. pepper and paprika.
Place skin side dm\ non greased grill about
3 inches from coals. Brown each side about
3 minutes. Then raise your grill another 2
inches and turn the meat often to avoid
scorching. Baste lightly with oil atter each
turning. The meat will be done when it is
fork tender and pulls easily from the bone.
A quarter chicken requires about 30 to 35
minutes; half chicken. 50 to 55 minutes;
turkey drumstick or thigh. 40 to 50
minutes; half turkey. 1'4 tp 11/2 hours.
Or instead of grilling. you can try your
hand at spit -barbecuing either chicken or
small turkey broilers. The trick is to
balance the meat so the spit can turn
evenly. To do this, centre the bird as best
you can between the forks of the rotisserie.
Lower the spit until the bird is 4 inches
from the coals before starting the motor.
Halfway through the cooking time. raise
the spit another inch. A three=pound
chicken should cook in about 21/2 hours. Six
to ten pounad turkeys will take about three
to five hours.
To compliment the succulence of the
poultry, serve fresh barbecued vegetables.
They're easy to prepare and provide a
different taste experience not possible in a
home kitchen. Simply wrap them loosely in
heavy aluminum foil or in a double
thickness of foil. Seal the edges with tight
double folds and cook on the grill, 3 to 4
inches from coals, turning occasionally. Or
if you're really anxious to eat, put the well
wrapped vegetables directly on the coals
and turn often. You can choose from a
variety of seasonal produce - including
onion and corn on the cob.
'Focusing first on scrumptious barbecued
PG. 30 THE RURAL VOICE/JULY 1978.
onions - cut 6 peeled onions into '/4 -inch
slices and place on separate pieces of foil.
Top with a tempting mixture of 1/4 cup oil.
'/ cup vinegar, 2 teaspoons brown sugar.
' teaspoon salt. '/, teaspoon savory and a
dash pepper. Seal the package and cook on
a grill about one hour. •
Cornon the cob is another real favorite.
Spread each car of husked corn with
butter. sprinkle with salt and pepper and
wrap in foil. twisting ends to seal. Cook on
the coals fiftcin to twenty minutes.
turningsevcral times. It'll be a real crowd
plcascr.
Raw vegetables
make the best snacks
Summer has arrived. To many people
summer means active children and adults
popping in and out of the house looking for
snacks.,
There are many types of foods that are
eaten as snacks. This summer, why not
take advantage of Ontario's fresh produce,
suggest the food specialists at the Ontario
Food Council. Ministry of Agriculture and
Food. Use Ontario's fresh produce often in
your summer meals, and have some ready
for hungry snackers.
Keep raw, fresh vegetables in the
refrigerator, cut up and ready to nibble.
Keep them at eye level and within easy
reach for little people.
Raw vegetables are easy to prepare and
nutritious. Prepare carrot sticks, broccoli
bunches and cauliflower flowerettes. Keep
them in containers covered with plastic
wrap. Other tasty nibbles include whole
radishes, cucumber chunks and tomato
quarters. Prepare a few of these each day
and keep them chilled. For snacking, they
may be seasoned with salt, pepper or a
favourite seasoning. The result is a
delicious. appetizing snack.
Fresh, raw vegetables are ideal for
carrying to picnics. too. Take along a dip,
kept cold in a cooler, for dunking the sticks
and chunks of vegetables.
Vegetables, raw or cooked, are an
important part of a good, nutritious diet.
Enjoy them often. especially during
Ontario's season for fresh produce.
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GODERICH, ONTARIO
524-8437
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