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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 22, 1954)
f s Have A Barbecue . J4ow IfFJanij Are Coming? Let About A guy likes to watch meat sizzling to juicy goodness on a grill in the open air. The spell of the outdoors grows with the smell of barbecue seasonings mingling and teasing a bit as the meat cooks. If i man likes fixing food, just encourage him a little and he will take a hand at barbecuing. Nice hobby, one a person sbares with others. Barbecueing is easy, too, no matter who does the cooking. It is a festive yet easy way to serve many people, and it appeals to the family and friends of all ages. Tne barbecued meat or chicken ana buns, a big tossed salad with homemade Fiesta French Dress ing, baked beans, dessert and a beverage make a sumptuous meul. The sauces which add savory delight to the barbecued food are simple to make with salad oil as the base, to bring out the flavors and blend the mustard, onion, Worcestershire and other season ings together. . For. chicken or meats needing more than a few minutes to cook, the salad oil used in th basting sauce lightly coats every inch and protects the food from drying out during the cook ing. Almost anybody can arrange for barbecuing at home or on a picnic. AU these cooking units work magnificently . k .a backyard built-in barbecue , .the fireplace, indoors or out . . .a portable barbecue unit . . .a metal wheelbarrow, with erate -i top . X. .the kitchen stove, especially the broiler For people who do not have a backyard, there are barbecue pits in the parks or lots of likely out door spots for using portable units. A portable unit can be easily purchased or rigged up using rows of bricks laid together. In fixing hamburgers with bar becue sauce, the two cook at the same time with the meat at med ium heat in the middle of the grill, and the sauce in a pot toward one side, at simmering heat. Start the sauce first, as it takes a little longer to begin cooking. Prepare the hamburgers as you usually cook them. And do spoon lots of sauce on the burgers to serve them. HE-MAN BARBECUE SAUCE 3 tablespoons salad oil 1 medium onion, minced 1 small green pepper, minced Vt cup ketchup 2 tablespoons brown sugar 2 tablespoons prepared Mustard 1 tablespoon Worcestershire sauce 1 teaspoon salt 15 minutes. Yield: 8 aervings. Serve with broiled hamburgers or frankfurters on toasted buns., FIESTA FRENCH DRESSING M cup salad oil Vi cup vinegar . 1 teaspoon salt 1 teaspoon sugar 2 teaspoons paprika Vt teaspoon black pepper 2 teaspoons prepared mustard Combine and shake well in cov ered jar. Yield: 1 cup. Serve on tossed gre:n salad. LUNCHEON ENTREE Hollowed out tomatoes filled with this shrimp and ripe olive aalad make a very pretty lunch eon entree. Marinate 2 cups chop ped cooked shrimp in 1 cup French dressing a half hour or longer. Drain shrimp and combine with Vt cup chopped ripe olives, Vt cup chopped celery, 2 chopped hard cooked eggs, 1 teaspoon capers and V cup mayonnaise. Number Of People S 10 . 50 100 500 Cranberry sauce (can) 1 Mb. 2- 1-lb. 8 1-lb. 20 1-lb 13 No. 10 Potato Chips Vt lb. 1 lb.- 3 lbs. 6 lbs. 30 lbs. Cole Slaw " 1 pt. 1 qt. 5 qts. 10 qts. , 50 qts. Rolls 8 1V4 dor.- 5 doz. 10 doz. 50 doz. Butter M lb. Vt lb. 1 lb. .2 lbs. 10 lbs. Coffee lVt qts. 3 qts. 3 gal. 6 gal. 30 gal. Coffee cream Vt pt. 1 pt. 2 qts. 3 qts. 15 qts. Sugar H lb. Vt lb. - . 1 lb. lVt lbs. 7V4 lbs. Ice cream sundaes (put up) 5 10 50 100 500 Milk, Vt pints 2 3 .- 12 25 125 Chocolate milk, Vi pints 3 12 ' 25 ' 125 Chicken, 2H 3 lbs. split 15 25 50 250 Barbecue Sauce Water Vt cup W pt. 1 qt. a qts. 2'A gal. Vinegar 1 cup 1 pt. 2 qts. 4 qts,- 5 gal. Butter Vt lb. Vt lb. 2 lbs. 4 lbs. 20 lbs. Salt Dash I or. Vt lb. Vt lb. lVt lbs. tt r. ' fir ) ft j2ifad . - Jfej CRANBERRY CUPS Frilly Six? Other Points Important In order for a chicken barbecue to turn out successfully, the eauai- ly important points are the making of the fire, the barbecue sauce wmch enhances the flavor of the chicken, and of course, the cook ing of the chicken, itself. Let's take thra singly, and dis cuss mem. MAKING THE FIRE The fire for barbecueing can be made with either carcoal bri quets or charcoal. The cha'reoal briquets ignite easily and burn longer with a steady, even heat. ine outstanding requirement . is maintaining a low even fire. Use not ' over 1 inch of coarse dry shavings for starting the fire. For a large pit wet the shavings with kerosene using 1 gallon to 25 feet of pit. Add the briquets, not over one deep, and light. It is wise to have on hand a sprinkling can full oi water in case tne tire gets too hot. Let the fuel burn 10 to 15 min utes and the smoke and kerosene fumes die down before putting on the chickens. In a small fire or grill, use a few shavings or kind ling under briquets to start fire, Let it burn 15 minutes or so until smoke clears and briquets glow, BARBECUE SAUCE ' Use a simple barbecue sauce made of water, vinegar, butter and salt (proportions, given in the box ed menu on mis page. The sauce must be kept not and stirred fre quently to keep an even mixture. Here is another highly recom mended Daroecue sauce. Barbecue Sauce 1 teaspoon salt Vt teaspoon pepper 1 tablespoon paprika 1 tablespoon sugar Vt clove garlic or Vt teaspon gar lic sail 1 cud catsun 1 medium onion, finely chopped Vt cup water 1-3 cup lemon juice or vinegar x lamespoon worcestersnire sauce Vt cup butter or margarine Blend salt, pepper, paprika and sugar. Aaa garac, catsup, onion. and water. Heat to boiling. Re move irom neat. Add lemon juice, worcestersnire sauce ana butter, Makes 2V4 cups. COOKING THE CHICKEN - Chickens weighing 2Vt to 3 lbs., dressed, are ideal for barbecuing but chickens weighing 2 lbs. to 5 ids, may be used. They should be split in half, preferably with the backbone, neck and the breastbone removed. Allow one chicken half to each person. Chick ens weighing 4 to 5 lbs. may be split the same way and quarter ed to serve 4 people. Dip chicken in barbecue sauce when they are put on the fire, torn them and brush with barbecue sauce every 5 minutes. Watch the chickens closely to avoid burning tne skui. io turn cnicKens, use pic nic forks with handles 2 feet lonf. but try not to pierce skin as this lets out the juices. Apply the sauce with brushes, to which 2 foot handles are attached. For a large barbecue, use spray pump and spray the sauce on. One man enu - V'., i f ' FT paper cups, stuffed with cranberry rw r. i tj Here's How 5 To A 100 ' Everybody Iovm a barbacut. But when it comes time to set all the crowd together, form the committees in xharge of chew and shopping things may become a little complicated. It really Isn't so difficult as all that, as long as someone knows what comes next, Thaf a why we an pleased to bring a barbecue page to you, complete i'h com mittee duties, fireplace direc tions, tips on -building the fire and of course, cooking the thick en. You'll find that quantities of food on the menu are listed on the page, and utensils and acces sories for five to 500 persons given. Publicity, financing, park ing and even the cleanup work is discussed in these columns. Have Funl with this type spryer can do all halves. The time required to barbecue chicken is about 45 minutes. Allow 15 minutes for the fire to get started before the chicken is put on. Add an extra 15 minutes for cooking 4 lb. to 5 lb. chickens. Make sure that chickens are cook ed through. Oheck by lifting the thigh. If the flesh under the thigh is not done , continue cooking. Brush with barbecue sauce just before serving for extra flavor. A casserole of scalloped potatoes baked in the ove nwhile the bar becue is going on is a perfect partner. A well-dressed green salad, hot rolls, or garlic bread, toasted at the last minute, are good accompaniments. So are cole slaw or celery and carrot sticks. Pie, cake, ice cream, coffee or bottled drinks round out a meal that satisfies. At a large barbecue, simplify-the menu and streamline the service, cafeteria style. Easiest menu for a big crowd is chicken, canned cranberry sauce, potato chips, rolls, coffee (milk for children), packaged ice cream sundaes. For a small group, you can serve ex tras such as scalloped potatoes, mixed green salad, -pie or cake. The perfect partner for chicken is cranberry sauce. Serve it just as it comes from the can. Use the jel lied type sauce, or fruity whole sauce, whichever your family pre fers. Or make. . . CRANBERRY-ORANGE RELISH (Be sure to make enough) Put through food chopper: 1 orange (rind and pulp) Blend with 1 pound oan either jellied or whole cranberry sauce Place in refrigerator an hour or more for flavors to blend. Makes I pint. FAVORITE CRANBERRY RELISH Unusual Blend of Flavors 1 pound can cranberry sauce Vt cup drained, crushed pineapple (8 ounce can) 2 tablespqns finely chopped orange rind 2 tablespoons chopped walnuts 2 tablespoons sweet pickle rel ish Mix thoroughly. Place in re frigerator an hour or more for flavors 1o blend. Makes 2 cups. SPICY CRANBERRY RELISH (With a special tang) 1 pound can jellied or whole cranberry sauce Vt cup drained, crushed pineap ple (8 ounce can) Vt teaspoon cinnamon Vt teaspoon mace or nutmeg Vt teaspoon powdered mustard Mix thoroughly. Place in refrig erator an hour or more for flavors to blend. Makes 2 cups. dip; perfect for a barbecue. . . ... . . : rmwrr. 1-9. About So you've been named chairman in charge of the barbe cue your club has planned for next month? What, now? You must plan the committees, arrange for the men of the club to build a barbecue pit, order the chicken and a million and one other things. Let's start with the preparation. To barbecue for 50 or 100 (or more) people, you need a pit. The pit must be large enough to accommodate frying chicken, yet small enough to permit chefs to turn and oare for the chicken. Materials for the pit can be ob tained in almost any town and should be gathered a day or so ahead of the planned barbecue, and arranged as described here. Such a barbecue pit can be iis- A Barbecue n The Kitchen " . . Family Style BROILER BARBECUE Bring barbecue sauce to a boll. Soak the broiler halves in barbe cue sauce for about 1 hour. Turn the halves so all parts will be soaked. Place chicken halves on a rack in the broiling pan so the surface of the chicken is 4 to 5 inches below the broiling unit. Turn the halves about every 10 minutes and baste them each time. It takes about 30 to 40 minutes . for the broilers to cook. The exact time depends on the size of the chicken. . OVEN BARBECUE Bring barbecue sauce to a boil. Place the chicken in a bow! and pour heated sauce over it. Let stand for 1 hour, turning frequent ly. Heat butter or other fat in fry ing pan until it is bubbling but not smoking. Drain the chicken pieces and brown them lightly. Transfer the browned pieces to a baking pan and continue cooking in the oven which has been pre heated to 325 degrees. Baste every 5 minutes with the barbecue sauce, turning the pieces each time. Bake 30 to 40 minutes. 'Gb-With-ltY A Picnic Menu That Is Easy Was there ever a picnic basket w eas- 'o f:" fie ones we're filling this summer? Packaged, reaj-. -.v . u makes out door eatine a treat for the sal that packs the basket as well as for the folks that help her "pHt It away." Take this picnic ffifuu for ex ample. . , . Crispy Fried Chicken Zippy Dip Crispy Potato Chips Marinated Canned Green Beans & Onions In French Dressing Bakery Angel Cake Ring Lemonade ' It's a good idea to keep a pack age of frozen chicken in the freez ing compartment for picnic days. Fry it crispy in the morning (di rections are right on the pack age), then chill it until packing time in the refrigerator. Fry as much chicken as your family can eat. BURGER SAUCE A perfectly wonderful sauce for hamburgers is made like this. First chop one large peeled firm tomato. Then mix with a small can chopped ripe olives, a finely chopped onion, a small can of green chili peppers, chopped and a talblespoon each of oil and vinegar. Season to taste with salt and pepper and let stand sever al hours before using. MORE INVITING You can make a very ordinary saiaa iook ana tasie twice as invitj ing by adBing an Interesting gar" msh or two. weages of snmy ripe olives and quartered hard-cooked eggs do wonders for a tossed green salad in both appearance and taste. This honey dressing is super de licious on fruit and cheese salads. Beat together Vt cup honey, 3 ta blespoons lemon juice, 1 teaspoon salt and Vt teaspoon paprika. Add Vt cup oil gradually, beating all the time. Committees You'll Need ' For Large Size Barbecues If your church, PTA or grange puts on a large barbecue, you'll need committees to assure careful planning, orderly operation, and good food. Here are suggested committees and their duties: (1) Publicity. To advertise and publicize date and time of barbe cue through handbills, signs, newspapers, radio and TV. Should work with general chairman. (2) Finance. To set price per plate according to whether profit h) desired or only "break-even" is wanted. To sell advance tick ets and tickets at site, and to collect tickets at service tables. To pay bills for food and accessories. (3) Food procurement and sauce. To order and get birds to site, also other food and drinks, charcoal, briquets; to prepare sauce for cooks. (4) Pit, tables, equipment. To provide blocks or metal for pita, wire, pails for sauce, brushes, tables, chairs, microphone if needed, tubs for carrying cooked birds, pans, paper plates, knives, forks, etc. (5) Parking. To park cars, where this Is problem, Necessary when crowds run into hundreds and thousands, (6) Barbecuing. To do actual cooking. Relays are often needed when several "runs" are to be cooked. (7) Serving. To organize serving tables and prepared and pack aged food, so that guests may be served easily and quickly in one or more lines. Line up food in following order: Plates, Napkins, Forks, Barbecued Chicken, Cranberry Sauce, Potato Chips, Rolls arid Butter, Beverages and Dessert. ' (8) Cleanup. To stU or dispose of to best advantage any left-over birds and food in original packages, clear up tables and pits, and put everything in good order, and to be sure that all fires are put out, dousing with water if necessary. i 100?. ' mantled later, and all signs of the barbecue done away with. Cinder blocks are not damaged by beat and can be used for build ing purposes later. Use 8 inch x 8 inch x 16 inch cinder blocks, three rows high. The pit should be 4 feet 8 inches wide outside and 3 feet 4 inches wide inside. For 100 chicken halves you need a pit 5 feet 4 inches (or 11 Vt cinder blocks) long. For 500 chicken halves, you need a pit 74 feet (04 '54 blocks) long. Have extra blocks to raise the height if fire is too hot Wires and Pipes Cover pit with 3 foot wide Vt inch mesh wire fencing. Support the wire with A inch or 1 inch pipes, used or new, 4 feet to Vi feet long, spaced every 3 feet and laid across the ' pit under the wire. Fasten the roll of wire securely at end by looping it around a length of pipe and brac ing this horizontal pipe with two upright pieces driven into the ground. : Home made giant "sandwich toasters" holding 30 to 35 chicken halves between two squares of re inforced wire mesh make barbe cuing easier and require fewer workers. The long handles expose attendants to less heat and in crease efficiency. Workers grasp handles, turn grills, spray chick ens with barbecue sauce after eaoh turning. I SECOND SECTION Here Are Some Extras For Your Barbecue File Here are two more "extras" to tuck into your picnic and barbe cue nie. The recipes here are for smaller gatnerings, about six persons, and wui gu mmucri-uuy weu wiun a backyard barbecue. Or, if you like an indoor barbecue when the wintry winds blow, these will make fine companions for such a menu then, as well. SPECIALITY POTATO SALAD 3 cups cold cubed boiled potatoes 1 tablespoon minced onion Vt teaspoon salt Vt teaspoon black pepper Vt cup French dressing Vt cup mayonnaise or cooked salad dressing Vt oucumber, cubed Vt cup diced celery 6 rope olives, pitted aid cut Into pieces Place potatoes in a mixing bowl and sprinkle with salt and penper. Add French dressing and mix lightly. Chill for an hour or two. Add mayonnaise (or salad dressing) and cucumber, celery and ripe olives. Mix lightly. Serve on lettuce with a garnish of pap rika, tomato wedges or ripe olives. Makes S servings. Deviled Eggs S eggs 2 tablespoons mayonnaise -, 1 teaspoon vinegar , Vt teaspoon salt ' teaspoon black pepper Vt teaspoon paprika 1 teaspoon prepared mustard "With a spoon carefully lower eggs into a saucepan containing boiling water. Reduce heat and cook slowly 18 to 20 minutes, turn. ing eggs several times to keep yolks centered. Cool eggs quickly by running cold water into sauce pan. Remove shells and cut eggs into halves. Slip out yolks and mash with mayonnaise, vine gar, pepper, paprika and mustard. Refill egg whites with yolk mix ture. Makes 12 filled egg halves. FOR A FAMILY BARBECUE, all you really need Is a few stones or bricks and an inex pensive grill, (you can buy one at the dime stor or borrow an oven rack). Place the bricks as shown above, and lay the rack across the top. Be sure to allow plenty of mar gin around the rack, and be sure your rack is of rigid material to avoid sagging. In the picture on the right, cinder blocks have been used to build the barbecue, and the top row of blocks are built higher at the sides and back. Fire does no domage to the blocks, and your, barbecue can be c temporary affair with blocks used in other building later. AN INEXPENSIVE PORTABLE GRILL is favored by many an outdoor chef these days, and here is an example of the type of thing being seen In more and more backyards, another line example is a metal wheelbarrow which has a rack placed across the top and charcoal glowing in the barrow. Be sure to brace it properly! Finally, we show the more elaborate, outdoor grill, with turning spit, barbecue and seasoning racks, and cutting board. Very wonderful to possess, but it doesn't improve the fine flavor of bar becued chicken. Take your choice of grills, then get ready for simply wonderful eating! ROSEBURG, OREGON A Variation OnOldTheme Plan a "cook-out" dinner for the family this week. Chicken barbe cues head the list of favorites for summer "cook-outs." And when the chicken's all crispy brown and reaav lor tne mcmc n ates he sure plenty of cranberry dip is reaay lor dunking the crispy chicken pieces. Here's an outdoor barbecue menu the whole-crowd will love. Chicken 'n Cranberry Barbecue Barbecued Chicken Cranberry Dip Cole Slaw in Pepper Cups Pickled Beets and Onion Rings i'lCniC K0118 Iced Tea 1 Iced Coffee Lemonade Watermelon Weuges Thpro'C IN Aacv tuau In kWf.A cue the chicken. This can be done indoors or at the open fireplace. BARBECUED CHICKEN Allow one 24 pound broiler for every two people. Split broilers, wash and dry. Brush each broil er with juice from half a lemoo. Sprinkle with salt and pepper. In Number of People 5 10 . 50 100 SOO Sectional plates, paper 5 12 60 125 " 600 Coffee cups, paper S ' 15 75 150 700 Spoons, wood or paper 5 15 75 150 700 Forks, wood or paper S 12 60 125 600 Straws ' 8 12 48 100 500 Paper napkins 10 24 100 250 1200 Salt & Pepper shakers 1 pr. 1 pr. I pr. 10 pr. 25 pr. Dry Shavings, bales Va Vt Vt 2 Charcoal briquets (20 lb. bags) S lbs. 10 lbs. . 50 lbs. 100 lbs. 500 lbs. Wire Vt" sq. mesh 3' wide 11' 18' 74' Pit width blocks Use SVi 3V4 Pit length blocks small m 11V4 53V4 Pit number blocks 8 x 8 x 1 fireplace 54 i 84 . 333 Pipe 1" x 4'6" long 9 12 40 8-qt. pail for sauce Saucepan 1 2 '8 Brushes for sauce 1 1 1,2 8 Forks to turn chicken 1 2 4 8 30 People to turn chicken 11 2 5 15 ' -s-'A , AW $( :r - -;v " A. ' ' i1 --'-. Miraei - FANCY INDEED This chicken wears frilly paper panties, THURSDAY, JULY 22, 1954 the bone cavity of each half place 1 tablespoon butter and 1 table spoon sugar.. Broil split side up 3 inches from heat. IS to 20 min- mea. xuiu ttuu oruu on outer siue untu tender. And this is all you do to make me. CRANBERRY DIP 1 pound can jellied cranberry sauce, crusnea Vt teaspoon prepared mustard 1 tablespoon vinegar Crush cranberrv sauce with a fork. (It's easy to do if vou insert your fork right down through the center of the opened can of sauce and give the fork a few quick swishes!) Then mix the cranberrv sauce, mustard and vinegar to gether in a mixing bowl. Spoon the dip into fluted paper cups (the kind you use for baking cup cakes) to serve. This recipe will maka enough dip for 6 people. No forks needed! Just dunk the fried chicken in as you eat. Here's another "diD" that would be good to serve with barbecued cnicken. It's easy to make this. . . 4 cceteoneA ( r , Established 1373 IsACookout CRANBERRY FRUIT DIP X pound can whole cranberry sauce (or jellied, crshed) cup drained, crushed pineap ple (9 or 9 ounce can) 2 tablespoons finely chopped or ange rind , 2 tablespoons chopped walnuts . 2 tablespoons sweet pickle rel ., ish ' ' - Mix thoroughly. Place In re frigerator an hour or more for flavors to blend. Spoon relish into mason jar to carry to the chicken barbecue party. Dunk the barbe cued chicken right in this delicious dip. , Or make this recipe for , . CRANBERRY PEAP. RELISH 1 pound can whole cranberry sauce 1 or 2 fresh pears, cored, peel ed and diced Vt lemon, put through food chop per rind and all 1 teaspoon powdered ginger Combine ingredients and chill. Makes 1 pint relish. Just BfKt far saving fingers. J
