The Rural Voice, 1982-07, Page 32Eating outside
makes food taste better.
Here's some simple
tasty recipes you might
not have tried before.
SAVOURY HAMBURGERS
11/2 pounds ground lean beef
'// cup catsup
1 tsp. onion salt
% tsp. garlic powder
'/ tsp. powdered mustard
1/2 tsp. salt, or to taste
2 T. minced green pepper
1'/: T. wine vinegar
11/2 T. olive oil
Combine all ingredients and blend
thoroughly. Shape into 4 patties and broil
over hot charcoal until brown on both
sides. (Time depends on whether rare.
medium or well-done burgers are
preferred.) Serve in hot buns. Four
servings.
HERBED ITALIAN BREAD
1 loaf Italian bread
'/2 cup melted butter or margarine
1 T. catsup
1 tsp. oregano, crushed
1 clove mashed garlic
Grated Parmesan cheese
Cut bread diagonally into slices. slicing
almost to the bottom but leaving bottom
crust intact. Soften butter and blend with
RURAL LIVING
FAVORI 1, .1..
I. it N5
catsup, oregano, and garlic. Spread
herbed butter between slices and on top.
Sprinkle liberally with grated Parmesan
cheese. Wrap in foil and heat over coals.
Serve hot.
CURRIED POTATO SALAD
'/. cup oil and vinegar dressing
% tsp. garlic powder
1-2 tsp. curry powder (to taste)
4 cups diced cooked potatoes
' cup diced celery
'h cup diced green pepper
1/4 cup diced scallions or onions
'/2 cup mayonnaise
head lettuce
carrot curls for garnish
2-3 hard-boiled eggs.
Add garlic powder and curry powder to
oil and vinegar dressing and pour over
diced or sliced cold potatoes, mixing
gently. Marinade in refrigerator for an
hour or longer. Combine marinated
potatoes, celery, green peppers. scallions
or onions and mayonnaise. Toss lightly.
Serve on lettuce. Garnish with carrot curls
and slices of quartered hard-boiled eggs.
Makes 5-6 servings.
GREEN BEANS IN FOIL
Wash green beans, remove tips. but
do not cut. Arrange in bundles on squares
of metal foil and season with salt. black
pepper and onion salt. Dot each servng
liberally with butter. Sprinkle with chopp-
ed fresh parsley. Make a double length-
wise fold of foil over top of beans. Turn
ends over securely. Grill over heat until
tender --15 to 20 minutes. To test for
doneness. pierce through one of the foil
packages with meat fork. When ready,
turn foil back and serve.
ROAST SHOULDER OF LAMB
4 pounds Iamb shoulder
2 cloves garlic
H. AND SONS LTD.
Your Case and Sperry New Holland dealer.
¢n0 SE.V,CE
482-3409 Bayfield Road, CLINTON
PG. 32 THE RURAL VOICE/JULY 1982
1 sprig fresh rosemary. or 1 tsp. dried
1 tsp. paprika
1 T. olive oil
1 tsp. salt
Trim all fat from shoulder of lamb. Mix
remaining ingredients and rub into lamb
well. Spit the Iamb shoulder, making sure
it is well balanced. Put on rotisserie and
roast about 15 minutes per pound. Makes
4-5 servings.
ZESTY BARBECUED PORK CHOPS
1 envelope instant tomato soup mix
% cup dry onion soup mix ('/: of pouch)
2 cups water
'/i cup Italian salad dressing
2 T. vinegar
2 T. sugar
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 tsp. prepared mustard
6 shoulder butt chops, % inch thick
Make marinade: combine tomato and
onion soup mixes, water, dressing,
vinegar. sugar, Worchestershire sauce,
horseradish and mustard. Place pork in a
shallow glass dish or in a heavy plastic
bag. Pour marinade over pork; cover and
marinate 1 to 2 hours; turning occasion-
ally. When ready to cook. remove pork
from marinade; reserve marinade. Barbe-
cue shoulder chops over low to medium
heat. turning and basting frequently with
reserved marinade, for about 1 hour or
until meat is no longer pink. Makes 6
generous servings.
STRAWBERRIES ROMANOFF
1 quart fresh strawberries
3/4 cup sifted confectionary sugar
2 T. brandy. or enough to taste
1 cup whipped heavy cream
Wash berries, saving 6 to 12 whole ones
for a topping. Cap remaining berries and
slice. Add '/2 cup confectionary sugar and
let stand. Add brandy and remaining
sugar to heavy cream which has been
whipped. Mix lightly with sliced berries.
Spoon into 6 serving dishes. Top with
whole uncapped berries. Makes
6 servings.
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BRUSSELS?
STOCKYARDS LTD.I
Whore buyers and sellers meet
every Friday at 12:30
Stockers and Feeders arriving regularly
FOR COMPETITIVE MARKETING
PHONE 887 -6 -ELS