Denton Record-Chronicle (Denton, Tex.), Vol. 55, No. 249, Ed. 1 Sunday, May 25, 1958 Page: 37 of 43
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Appelites and OutdoM
IMermmduyr
MELANIE DE non, Director Culinary Art Institute, 4
Vegetables
Chicken OrhnM
TO GRILL: 20 MIN.
TO MARINATE: 3 HRS.
TO PREPARE: 11 MIN.
1 r
L.
A-
1. Clean, rinse, and dry chicken. Split quently with reserved marinade.
• M
and shows no-pink:
4
a
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?
—a:.-;.
me •Ma
but still moist.
About 4 »trving»
I
Ham Kabobs
r. ■
lime butter.
4 Mrvingi
san cheese.
4 servings
A $10 PRIZE-WINNING RECIPE
A
from a Family WEEKLY reader
Ann Johnson. Watseka, III.
Kib Stroke Western-Style
I
7 Crmg Dogs
TO PREPARE: 45 MIN
TO GRILL: • MIN.
o
( -
. ;
\
diately.
4 tervingx
corw. swa. caunaroN co.
te
l
Family Weekly May IS. 1958
12
1m »«»Aa
■
And don't forget the extras that make
outdoor cooking so convenient -alu-
minum foil, long-handled utensils, as-
bestos gloves and apron, paper plates .
and cups.
4. Grill about 20 min. or until chickens
test done. Chicken is done when meat on
thickest part of drumstick cuts easily
let. Pour in the egg mixture. Immediately
move skillet to one side of grill. Cook
slowly. As mixture thickens, with a spat-
ula lift it from sides and bottom of skillet
so uncooked part will flow to bottom.
Cook until all of mixture is thickened
CHEESE SAUCEIN 3 MINUTES!
ho flour or shortening needed!
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Henry Atherton. Galveston, Tex.
KV
Cut cooked ham into 1%- to 2-in. cubes.
Arrange ham cubes on skewers and
brown lightly about 3 in. from coals;
brush with melted better during grilling.
When lightly browned, thread ham cubes
onto long skewers along with tomato
chunks, half slices of pineapple, and
pieces of green pepper. Place over coals
to finish browning and to cook vege-
tables. Turn frequently and brush kabobs
with melted butter.
1. Turn ehili and spaghetti into a heavy
skillet. Mix in the onion.
3. Put skillet on back of grill and cook
slowly 8 to 10 min., stirring occasionally
until mixture is thoroughly heated. When
ready to serve, sprinkle with the Parme-
"FNOM
CONTENTED
cows"
Serambled Eggs
TO PREPARE ANO COOK 11 MIN
Simmer 1% cups
(large can) undiluted
Carnation and %
teaspoon salt over
low heat to just
below boiling
(2-3 minutes).
"A *
/
r
I
I Add 2 cups (about
8 ounces) grated
I process-type
American Cheese.
I Stir over heat
until the cheese
| melts. That’s all!
FREE: Send for
"One-Dish Meals"- colorful
booklet of quick,
easy recipes. Excitingly
different I Address
Mary Blake. Carnation Co.,
Dept. FW-MI.
Loe Angeles 13. Calif
• 3- te 5-oz. rock-lobster tolls
V cup lime juice
% cup butter, softened
Lime wedges
1. Thaw rock-lobster tails according to
directions on package. Cut underside
membrane around edges and remove. To
prevent curling, hold tail in both hands,
bend it toward shell side and crack; or
insert skewer lengthwise through meat
to keep tail flat.
3. Blend together lime juice and butter.
3. Brush flesh side of rock-lobster tails
with lime butter. Grill, flesh aide down,
about 4 in. from coals 3 to 5 min., until
meat is completely white and opaque,
brushing occasionally with lime butter.
Serve with lime wedges and additional
bagg*
V cup milk or cream
% teaspoon salt
% teuspoon pepper
V teaspoon Accent
% teaspoon chill powder
3 tablespoons chopped green onion
1 small tomato, rinsed and cut in
eighths
3 tablespoons butter
1. Combine in a bowl the eggs, milk or
cream, salt, pepper. Accent, and chili
powder. If you want streaks of yellow
and white, mix only slightly; for a uni-
form color, mix thoroughly. Stir in the
onion and tomato pieces
3. Heat a heavy skillet (or a disposable
foil frying pan) until hot enough to sizzle
a drop of water. Melt butter in the skil-
4 rib steaks, cut about 1-In. thick
(each steak about 1 lb.)
1. Mix all ingredients for sauce together.
Pour over rib steaks and allow to stand
about 30 min. at room temperature for
flavors to blend. Remove bay leaves.
3. Lightly grease grill with cooking oil
Place steaks on grill about 3 in. from
coals. Grill about 4 min., or until first
side is browned. Turn with tongs, grill
second side about 4 min., or until done.
To test doneness, slit meat near bone and
note color of meat. During grilling, baste
frequently with the sauce. Serve imme-
each chicken in half lengthwise. (If
chickens are frozen, thaw according to
directions on package.) Crack joints of
drumstick*, thighs, and .winn so chick-
ens can be kept flat during grilling.
3. Mix together in a large shallow dish
the soy sauce, sugar, Tabasco, ginger,
Accent, paprika, and garlic. Add chicken
to soy-sauce marinade; cover and mari-
nate about 3 hrs., turning occasionally.
3. Drain and reserve marinade for bast-
ing. Place chicken halves on greased
grill or in a greased steak broiler. Brush
with melted butter. Grill, cut side down, ’
about 8 in. from coals. Turn every 5 min.
to brown and cook evenly. Brush fre-
17)’
, " a
1 cup het bacon drippings
3 tablespoons butter
% cup lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons catsup
1 tabla spoon paprika
’A cup finely chopped onion
% clove garlic (thin, papery outer
skin removed), crushed In a
garlic press or minced
1 % bay leaves
3 teaspoons prepared horse-radish
% teaspoon salt
% teaspoon pepper
e000vo2
I'MIIWO Jj
spoon. Add the ground beef and cook
until lightly browned, breaking into
small pieces with a spoon.
3. When meat is browned, mix in the
remaining ingredients
3. Put skillet on back of grill and cook
slowly about 45 min., stirring occasion-
ally. Spoon mixture onto toasted, but-
tered buns. About 12 eervmgx
For TotHf^ Buna -Cut buns into halves
and brush the cut side with melted but-
ter. Place on grill and toast buttered
side. Serve buns hot. For extra crispness,
toast uncut side a moment.
RECIPE:
Carry along such raw vegetable relishes
as earrot, green pepper and celery sticks;
cucumber slices, radishes, and whole to-
matoes. Crushed ice added to the con-
tainer will keep the nibblers crisp.
Vegetable Packeta-Combine two or more
of your favorite vegetables and spoon the
mixture onto sheets of heavy aluminum
foil. Season and top with a pat of butter
or margarine. Shape fail into a loose
package and seal edges with double fold.”
Place on grill; watch carefully and turn
occasionally to prevent sticking. Serve
vegetables on the foil, edges of foil
turned back.
Onions—Leave dry outer skins on
Spanish or Bermuda onions. Wet thor-
oughly and place on grill over hot coals.
Roll occasionally while grilling. Onions
are done when black on outside and soft
and creamy inside (about 50 min.).
Tomatoes-Rinse tomatoes and cut into
sayuAwedlaahykin
Serve as illustrated ... with vegetables, or in casserolesl Creamy-smooth
every time because it’s made with double-rich Carnation!
I
1 V-Ib. tea chill with beans
1 15%-oz. son spaghetti in tomato
sauce with cheese
1 tablespoon instant minced onien
3 tablespoons grated Parmesan
cheese
The secret is Carnation, the milk that whips
Takes less time because there’s less to blend. No flour! No short-
ening! Just Carnation and cheese. For Carnation is twice as rich as
other forms of milk. Makes smoother cheese sauce, too—because.
it’s specially homogenized to blend better than ordinary milk.
MILK,
DINCREASED • MoMO" F
1 % lb*. ground beef
1 teaspoon fat
V cup chopped onion
1 1-lb. can chill with beans
* frankfurters, cut diagonally In
%-in. pieces
% cup condensed tomato soup
% cup catsup
1/. #mmeuaam emle
V Z V •mwww‘ =ww w
1. Heat fat in a skillet on the grill. Add
onion and cook until transparent, occa-
sionally moving and turning with a
halves. Brush with melted butter and
season with salt and pepper. Place cut
side up on the grill over hot coals for
about 8 min. If desired, sprinkle with
grated cheese after seasoning.
Corn—Loosen husks from ears of gar-
den-fresh corn. Do not remove but care-
fully pull down husks only far enough to
remove silk and blemishes. Dip into pail
of water; shake well and rewrap in
husks. Let stand in the pail of water
about an hour, until husks are soaked.
Place on grill and roast, turning often,
about 15 min., or until corn is tender.
Potatoes—Scrub, dry, and rub potatoes
with fat Wrap each one in aluminum
foil, sealing edges with double folds.
Place on grill for about 1 hr. (turning
several times), or until potatoes are soft
when pressed with glove-protected fin-
gers. Loosen foil, cut a cross in top of
each potato. Pinch open; add butter and
seasonings
ann
ni
h ' e
*
2
h
A
3 broiler chickens, 1 to 1% lbs.
each, ready-to-cook weight
% cup toy scute
% cup sugar
3 drops Tabasco
1% teaspoons ground ginger
% to asp sew Accent
few grains paprika
1 dove garlic (thin, papery outer
ikin removed), crushed in a
Melted butter
6."
HMasdhd22TM 3 SEMEETTAM
Cool morning, softly lapping wavelets. ..the romantic, appetite-building setting for an outdoor “shore breakfast."
These are faets worth noting for
sueessful grilling:
Charcoal lump* or briquet* are the pre-
ferred types of fuel.
Charcoal should burn to a gray color with
a ruddy glow before you start cooking.
Dampened hickory chips, tossed on a char-
coal fire just before meat is placed on the
grill, give added flavor.
Distance from the top of the coal* to the
food will determine the degree of the
heat. But both distances and timings sug-
gested in these recipes are only guides.
Timing will vary with the size of fire-
box. intensity of heat, amount and direc-
tion of wind, and type of grill.
o W
TO PREPARE: 30 MIN. TO COOK: 43 MIN.
TO PREPARE: 3 MIN. TO COOK: 10 MIN.
Chili-etti
convemenced,ooo •«€>»■
-= 5>),
(arnation
20s
r , .v : -
ane going togedun!
m Have you limited the use of your port-
, ■ .\ able outdoor grill to your lawn or patio'
Family Weekly suggests you carry it
with you for cooking fun and enjoy
able hot meals at the picnic sites you
" reach by car or boat
Roek-Lobster Tails
TO PREPARE: 3 MIN. TO GRILL: 3 MIN.
COHTINIHKI
F00D ReCoVE
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Denton Record-Chronicle (Denton, Tex.), Vol. 55, No. 249, Ed. 1 Sunday, May 25, 1958, newspaper, May 25, 1958; Denton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1453399/m1/37/: accessed July 9, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Denton Public Library.