Burleson Star (Burleson, Tex.), Vol. 15, No. 80, Ed. 1 Thursday, July 24, 1980 Page: 14 of 26
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4 B—-Burleson Star, Thursday, July 24,1980
Some Thrifty Outdoor Meals
By MABJORIE RICE
Ctptoy News Service
To many cooks, nothing
beats a Juicy T-bone or
porterhouse steak for the
perfect barbecue.
But the price of beefsteak H
puts it out of reach for most
of us, at least on a regular
bate.
There are alternatives
that cam help you put meat
on the table at affordable
prices. Chicken is one exam-
ple. Pork, plentiful now and
cheaper than beef, takes
particularly well to grilling.
Another good choice is
lamb.
The most elegant lamb
barbecue probably is a
boned and butterflied whole
leg, marinated in crushed
garlic and olive oil, then
grilled to a crusty brown.
Delicious yes, but costly
enough to put it in the spe-
cial event category.
But other, more economi-
cal barbecues can be pre-
pared from lamb shoulder.
Shoulder is bonier than
the leg, and the meat is less
tender, but a slightly higher
fat content makes for very
juicy, succulent barbecues.
The lamb should be boned
and trimmed of excess fat,
then marinated in a mixture
that includes oil and a high-
add substance such as vine-
gar or lemon juice.
The beauty of such cook-
ing is that it can be done a
day ahead.
Mix the marinade, cut the
lamb and put it together for
a day’s flavoring. When
you’re ready to cook it, re-
move the meat and mari-
nade from the refrigerator,
let it come to room tempera-
ture, drain the meat and
grill it
Any number of fruits or
vegetables can be combined
with lamb cubes for kebabs.
If you want very well-done
lamb (which I think resem-
bles little chunks of shoe
leather), skewer quick-cook-
ing fruits and vegetables
separately and grill them
for less time than the lamb.
If you like lamb rare, then
the vegetables can be
cooked with the meat.
Lamb strings along with:
— Cherry tomatoes. Just
wash them and pat them
dry. For more flavor, sprin-
kle them with oil and
crushed basil leaves.
— Mushrooms. Choose
small caps with dosed veils
and dean them by wiping
them with a damp doth.
Leave the stems attached
ahd fairly long, then run the
Skewer through the mush-
rooms lengthwise and
there’s less chance of them
splitting.
Green pepper. Cut
peppers into large squares
and sandwich them between
cubes of lamb.
Pineapple. Fresh
best (and plentiful right
ppw). Cut large chunks and
1st them get brown with the
lamb. Their sweet flavor
Cooking
S# Corner
%
will contrast nicely with the
savory lamb seasonings,
and the slightly addle juice
will make the meat seem
less greasy.
— Kumquats. Pickled
kumquats are pretty on
skewers, but should be
grilled separately just to
heat them through.
— Zucchini. Cut this, or
other summer squash into
large (unpeeled) chunks and
skewer them with lamb.
Lamb kebabs
3 lbs. boneless lamb
shoulder
1 cup dry white wine
to cup lemon juice
*4 cup oil
2 cloves garlic,
minced
1 tsp. oregano
to tsp. EACH thyme
and basil
2 tbsps. Worcester-
shire sauce
Salt
Pepper
Bay leaves moistened
in water
1 lb. mushrooms
1 lb. small white
onions
3 medium green
peppers, seeded
1 medium pineapple
Preserved kumquats
Preserved crabapples
Cut the lamb into one-and-
one-fourth-inch cubes. Com-
bine the wine, lemon juice,
oil, garlic, oregano, thyme,
basil and Worcestershire
sauce and pour them over
the lamb.
Marinate the lamb sever-
al hours or overnight, turn-
ing it frequently. Remove
the lamb from the mari-
nade, reserving the mari-
nade, and sprinkle the lamb
with salt and pepper.
Thread the lamb cubes
alternately with bay leaves
on skewers and cook it over
white-hot coals for seven to
10 minutes, basting the lamb
often with the marinade and
turning it frequently.
Remove the skewers from
the grill and thread on the
mushrooms and white
onions. Seed the peppers
and cut each pepper into
eight pieces. Thread the
peppers and fruit onto the
skewers and return them to
the grill for another seven to
10 minutes, brushing them
with the marinade and turn-
ing them often.
Serve the kebabs piping
hot, with rice pilaf, a big
tossed salad, crusty bread
and wine.
Another economical cut
for barbecuing is pork blade
steaks. These are flavored
with ketchup, honey, wine
vinegar and mustard.
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TO 40 MTN/
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1121 N.W. I
295-2211
“Sees* for a State Farm
Homeowners Policy.”
Like i food neighbor.
Stale Farm is there
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and Casualty Company
General
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Prescription
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Now Available
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HONEY BARBECUED
PORK STEAKS
3 pork blade steaks,
cut to inch to %
inch thick (about 2
lbs.)
tocup ketchup
to cup honey 2 tbsps.
wine vinegar
1 tsp. dry mustard
Combine the ketchup,
honey, vinegar and mustard
in a small saucepan.
Simmer the sauce for 10
minutes, stirring it occa-
sionally.
Place the pork steaks
over ash-covered coals 4 to 5
inches from the heat. Grill
them nine minutes, turn
them and grill another nine
minutes. Turn the steaks,
brush them with the sauce
and continue grilling them
eight to 12 minutes or until
they are done. Makes about
six servings.
200,000 Will Be Cut
From Food Stamp Plan
THINK LAMB—You don’t have to hock the family silver
to be able to afford a barbecue. Economical cuts of meat,
such as lamb shoulder, can be cubed for kebabs, grilled to
juicy perfection over the coals.
An estimated 200,000
people, including 150,000 col-
lege students, will be drop-
ped from the food stamp pro-
gram, and food stamp costs
will be cut by $80 million a
year under rules published
recently by the U.S. Depart-
ment of Agriculture.
Assistant Secretary Carol
Tucker Foreman said the
new rules, required by 1980
amendments to the Food
Stamp Act, will cause most
of the 200,000 adult students
(over 18 and under 60 years
of age) who now receive food
stamps to lose their eligibili-
ty on Sept. 1. The only excep-
tions will be low-income
students with disabilities, or
those who: (1) work more
than 20 hours a week, (2)
head households with
dependents, (3)participate
in a federal work-study pro-
gram, or (4) are enrolled in a
work incentive program.
Under the present food
stamp law, most food stamp
households must have assets
worth less than $1,750. The
new law and regulations
lower this limit to $1,500
Households of two or more
people, in which at least one
person is elderly, will not be
affected by the change.
THE BEEF
^lyfyx people
0F
WE LL GLADLY
REDEEM YOUR
U5DA
FOOD STAMPS
RIGHT RESERVED TO
LIMIT QUANTITIES
NO SALES TO DEALERS
COPYRIGHT 1980
WINN-DIXIE STORES
REDEEM THESE VALUABLE
*$uper Bonus
Coupons
r
W
Deordorant
SURE SPRAY I
......
o*
N
CO
CD
o
Void After 7-30-80 tWi
Limit One Coupon V TT
Per Family Please
Limit 1 With This Coupon &
the Purchase of *750 or more 1
lTJV\ Excluding Beer, Wine & Cigs. 1
SUPER BONUS COUPON
Void After 7-30-80
Limit One Coupon
Per Family Please
Parkay Quarters
MARGARINE
39c
Limit 1 With This Coupon &
the Purchase of l7'° or more
Excluding Beer, Wine & Cigs.
Prices Good Thurs., July 24
thru Sat., July 26, 1980
FROZEN FOODS
''' THRIFTY MAID
ICE
milk
All Flavors
Half-Gal.
SAVE 40'
ALL VARIETIES
TOTINO'S
PIZZA
10-inch
SAVE 40‘
ptSM STICK!
FISHER BOY
FISH
STICKS
TASTE-O-SEA
FISH
DINNERS
ASTOR
ORANGE
JUICE
89c 1*1"
89'
89'
$]7»
$1 29
99'
89'
Vegetables o“ 89c
Groan Otant Broccoli A
Cauliflower Medley ». / T
Ta*te-0-S*« Butter totter n t 1 99
Fish Portions ? I
French Fries
Aunt Jemima
Buttermilk Waffles
Steuffet'* (with Meat Sauce)
Spaghetti
el-1- Lnmnn'l
rwwcnmonn ■
Egg Beaters
Tree Top
Pear-Grape Juice
Merten 0
Pot Pies »
Oreen Oiont Oriental
CRISCO
OIL
38-OUNCE
THRIFTY MAID
Cream Style/Whole Kernel
GOLDEN
CORN
16-OZ.
ASTOR
FRUIT
COCKTAIL
16-OZ
114 $1J[2$1J16$1
SAVE 20'
THRIFTY MAID
TOMATO
SAUCE
8-OZ.
Thrifty Maid
Mac. Dinners
Lipten
Tea Bags
Thrifty Maid Stems i Pieces
Mushrooms
Astor
Fruit Cocktail
COFFEE
MASTER
BLEND
TROPICAL
GRAPE
JELLY
BRIM
GROUND
COFFEE
LB.
CRACKIN' GOOD
BAG
COOKIES
ALL
VARIETIES
CRACKIN' GOOD
GEORGIA
CRACKERS
Superbrand
SINGLES
Superbrand j ^
Sour Cream o! 49*
Crackin' Good or Big K
Biscuits
Superbrand
Cheese Spread Loaf
Kraft Grated
Parmesan Cheese
Superbrand
Soft Oleo
Limit One With MO°°
or More Additional
Purchase Excluding
Beer, Wine and
Cigarettes
Deep South Salad
DRESSING
thi miap »nua»-
Miracle
Whip
SUPERBRAND
Small Curd or Lowi
Cottage Cheese
24-OZ.
12-Oz.
*1“ 79c
Deli
WicWM
CHICKEN FRIED
STEAK
DINNER
eChicken Fried Strok e2-Vegt.
•Brood or Roll
*|«9
B.B.Q. Chickens
OHv. Loaf .*2”
■goauuuiUKiia.
1©
£
8" LEMON
CHESS
PIE
D*op 5
Dish
(169
Kotor Rolls 6-98'
*#r y- II go
Filled Log Rolls
/
SAVE 11‘
SILVER GRILLE
PEAR
PIECES
16-OZ.
SAVE 30'
ARROW
POWDERED
DETERGENT
W & B10
THRIFTY MAID
PORK &
BEANS
4902 16-OZ.
*119 5*1
IVORY
LIQUID
DETERGENT
GLAD
TRASH
BAGS
DEEI> SOUTH
HAMBURGER
DILL CHIPS
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Hutson, Wayne & Moody, James. Burleson Star (Burleson, Tex.), Vol. 15, No. 80, Ed. 1 Thursday, July 24, 1980, newspaper, July 24, 1980; Burleson, Texas. (https://texashistory.unt.edu/ark:/67531/metapth760667/m1/14/?q=%22~1~1%22~1: accessed July 14, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Burleson Public Library.