The Rural Voice, 1981-08, Page 29THE RURAL FAMILY
Good Summer
Eating
Once again it's barbecue time. We've gleaned some recipes from our
file of local cook books and Barbara De Visscher, home economist for
Bruce County fills us in on a selection of publications available from
your county's OMAF office.
All winter we have been thinking different barbecued meal every day all
fondly of beautiful summer weather and summer long.
those delicious barbecued foods and
picnics. Well, the time is here!
"The Outdoor Barbecue" an O.M.A.F.
publication gives good basic information
about barbecuing, with special attention
to chicken and red meats. Recipes for
various marinades and sauces. along with
menu suggestions are also included.
"Let's Barbecue." a publication from
the Canada Department of agriculture
gives some basic information and also 1/4 tsp. dry mustard
recipes for yummy barbecued foods such 1/4 tsp. white pepper
as kabobs, glazed ham steaks, garlic 1 clove garlic, grated
spare ribs and barbecued vegetables. Wash spinach, cut up, crisp in refrigera-
Vegetables cooked on a barbecue make tor. Shake all ingredients of dressing.
a delicious treat. Most any vegetable can Cool in refrigerator until ready to serve.
be done on the barbecue. usually Ripley Junior Farmers
wrapped in heavy aluminum foil. Try
slicing potatoes and onions onto buttered SHOULDER CHOP BARBECUE
foil, dot with butter and perhaps some 6 chops 1/ 2-3/4 inch thick
sliced cheddar cheese, season as desired.
cook on or close to the coals for 45 Marinade
minutes, turning occasionally. and you 1 cup bottled barbecue sauce
have a great treat. Combinations of 1 cup. sweet pickle juice or beer
vegetables are good too- green peas and 3/4 tsp. salt
mushrooms, carrots and celery. corn and 1 tsp. worcestershire sauce
green peppers are just a few you might
try. Combine marinade, pour over chops and
Salads complete outdoor meals nicely refrigerate at least four hours. Remove
too. They add a cool touch to barbecued from marinade and grill 5" above heat
meals. "Salads All Year Round." another brushing frequently 35-45 min.
O.M.A.F. publication gives suggestions Lois Holland
and recipes for a great variety of salads Tiverton
and dressings -tossed salads. jellied Bruce County Pork Producers
salads and marinaded salads. One which
would be particularly good this time of MELON BOAT
year is the Rhubarb Salad Mold. Scoop out '/2 watermelon, or 3 whole
Marinaded salads such as the Carrot pineapples
Salad in O.M.A.F.'s "Count on Carrots" Fill with strawberries, cherries, orange
are especially good as they can be made sections, pineapple chunks, raspber-
up and kept in the refrigerator for weeks. ries. apple. pears, banana pieces,
on hand whenever you want them. With seedless grapes. melon balls etc.
all the choices we have, we could enjoy a Marinade in syrup of 3 tbsp. of frozen
HAWAIIAN SALAD
2 lbs. spinach
Dressing:
1 c. Wesson oil
3 Tbsp. vinegar
2 Tbsp. tomato juice
'/2 tsp. salt
orange concentrate, 1 tbsp. of liquid
honey, some pineapple juice for 2-3
hours. Stir occasionally, then serve in
melon or pineapple.
Junior Women's Institute Vol. II
BARBECUED SMOKED RIBS
4 lbs. Ontario pork ribs, side or back
Celery leaves
1 medium onion, sliced
1 tsp. salt
6 peppercorns
1 can (10 ounce) condensed cream of
tomato soup
'/2 cup smoke -flavoured barbecue sauce
2 tbsp. dark molasses
2 tbsp. vinegar
2 tbsp. soy sauce
1 tsp. dry mustard
2 drops bottled hot pepper sauce
Cut ribs into serving -size pieces. place in
a large pot. Add celery leaves, onion,
salt, and peppercorns. Add water to just
cover ribs. Bring to boil; reduce heat;
simmer, covered, about 40 minutes until
tender. Drain well. Combine tomato soup
(not diluted), barebecue sauce, molasses,
vinegar, soy sauce, mustard and hot
pepper sauce. Place ribs. bone side
down, on grill over low, slow coals.
Sprinkle dampened hickory chips over
coals. Lower grill hood. Cook 15 to 20
min. to smoke ribs. Brush tomato soup
mixture generously on both sides of ribs.
Barbecue, uncovered, 15 to 20 minutes
longer. Heat remaining sauce; serve with
ribs. Makes 4 to 6 servings.
HAM -YAM KABOBS
2 lbs. cooked ham, cut in 11/2 inch cubes
2'/: lbs. fresh sweet potatoes, pared,
cooked and cut in 11/2 inch pieces
1 medium green pepper, cut in chunks
1 tsp. cornstarch
1 6 ounce can frozen orange juice con-
centrate. thawed
'/2 cup chili sauce
2 tbsp. honey
2 tbsp. vegetable oil
1 tsp. prepared horseradish
Thread ham cubes, sweet potatoes and
green peppers alternately on 6 skewers.
Combine cornstarch and 2 tablespoons
orange concentrate in a small saucepan.
Stir in remaining concentrate, chili sauce,
honey, oil and horseradish. Cook, stirring
constantly, until sauce comes to a boil.
Boil 1 minute. (Makes about 1 cup sauce).
Brush sauce on kabobs. Barbecue over
medium coals, 15 to 20 minutes, brushing
with sauce frequently. Pass remaining
sauce. Makes 6 servings.
THE RURAL VOICE/AUGUST 1981 PG. 27