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