July 21,1982
Volum« XII, Number 41
Section II
FOOD SECTION
It's barbecue season!
Barbecued spareribs. I f y o u ’ ve
tasted one, you haven’t tasted them
all. Granted, these marvelously mes
sy morsels are likable under almost
any circum stances, but why not
make them downright lovable every
time? I t ’s all in knowing how.
Knowing how much to buy, for
instance. Since, as the name implies,
there is a high proportion o f bone to
incat, allow at least a pound per per
son, more for hearty appetites.
Before cooking, cut the ribs into
serving-size pieces o f one or two
each. This makes more surface area
available for the sauce, and the ribs
are easier to cat.
To remove unwanted fat and to
assure the doneness so essential in
pork coo kery, simmer the ribs in
water fo r an hour before placing
them on the grill.
Finally, may we suggest two suc
culent, yet very d iffe re n t, versions
o f that crowning touch, the a ll-im
portant barbecue sauce? Neith»- is
based on the customary tomato, and
therein lies both their uniqueness
and (heir charm.
C ranberry Spareribs glow ruby
red with a sauce blended from a can
of jellied cranberry sauce and a can
o f condensed beef broth. Thickened
with a bit o f cornstarch, this com
bination serves as a refreshingly pi
quant flavor contrast to the meat.
And the sauce is a cinch to prepare.
Because o f its distinctive nature,
this is a great recipe for patio cook
ing, picnics and such. Corn-on-the-
cob is practically a menu must here,
w hile green salad w ith cucum ber
and tomatoes adds a crunchy note.
Spicy Cheese Ribs rely on a can o f
condensed Cheddar cheese soup as
the foundation for their lively sauce.
Sweet and sour overtones are p ro
vided by equal parts o f honey and
vinegar, with com plim ents o f dry
mustard and ground cloves. A fte r
basting, be sure to bring the remain
ing sauce to the table for those who
like their spareribs extra moist. And
whatever you do, d o n ’ t forget the
napkins, or better yet, a ro ll o f
damp paper towels!
CRA NBERR Y SPA RERIBS
I can ( IO'/ j oz.) condensed beef
broth
1 can (a b o u t 8 oz.) jellied cranberry
sauce
2 tablespoons cornstarch
In saucepan, com bine in g re
dients. C o ok, stirring u n til thick
cncd and cranberry sauce melts.
Makes about 2 A cups.
In d o o r m ethod: In large heavy
pan, cover 4 pounds spareribs, cut
in serving-size pieces, w ith water.
Simmer 1 hour; drain. Place spare
ribs on broiler pan. Broil 6 inches
from heat* 20 minutes, turning and
brushing w ith sauce every 5
m inutes. H eat rem aining sauce;
serve with spareribs. Makes 4 serv
ings.
•F o r gas broiler, follow m anufac
turer’s directions.
Outdoor method: Precook spare
ribs fo llo w in g In d o o r M e th o d .
Place spareribs on g rill 6 inches
above glowing coals. Cook 30 min
utes, turnin g and brushing w ith
sauce every 5 minutes. Heat remain
ing sauce; serve with spareribs.
S P IC Y C H E E S E RIBS
I can (I I oz.) condensed cheddai
cheese soup
!4 cup honey
!4 cup vinegar
I tablespoon dry mustard
1/8 teaspoon ground cloves
In saucepan, com bine in g re
dients. Bring to boil; reduce heat.
Simmer 10 minutes; stir occasional
ly. Makes about I A cups.
In d o o r m ethod: In large heavy
pan, cover 4 pounds spareribs, cut
in serving-size pieces, w ith water.
Simmer I hour; drain. Place spare
ribs on broiler pan. Broil 6 inches
from heat* 20 minutes, turning and
brushing w ith sauce every 3 m in
utes. H eat rem aining sauce; serve
with spareribs. Makes 4 servings.
•F o r gas b ro iler, follow m anufac
turer’s directions.
Outdoor method: Precook spare
ribs fo llo w in g In d o o r M e th o d .
Place spareribs on g rill 6 inches
above glowing coals. Cook 30 min
utes, turnin g and brushing w ith
sauce every 5 minutes. Heat remain
ing sauce; serve with spareribs.
In saucepan, cook onion w ith
curry in butter until tender. Add re
maining ingredients. Heat; stir occa
sionally. Makes about 2 cups.
Ind o o r method: Brush 2 pounds
chicken parts with salad oil; place
on broiler pan skin-side down. Broil
9 inches from heat* 10 minutes on
each side. Brush with sauce; broil 25
minutes more or until done, turning
and brushing w ith sauce every 5
m inutes. H eat rem aining sauce;
serve w ith chicken. M akes 4 serv
ings.
•F o r gas broiler, follow m anufac
turer’s directions.
O u td oo r method: Brush 2 pounds
chicken parts with salad oil; place
on grill skin-side up, about 6 inches
above glowing coals. Cook 10 m in
utes on each side. Brush with sauce;
cook 25 minutes more or until done,
turning and brushing w ith sauce
every 5 m inutes. H eat rem aining
sauce; serve with chicken.
PL U M G O O D FR A NKS
1 can (10!/j oz.) condensed onion
soup
‘/ j cup plum preserves
2 tablespoons prepared mustard
1 medium clove garlic, minced
1 tablespoon cornstarch
In blend er, com bine all in g re
dients except cornstarch; blend until
smooth. Pour into saucepan; mix in
Saucy w ay* to jazz up
those summer barbecues
W hat would summer be w ithout
barbecues? Probably not much fun.
For most o f us barbecuing is a way
o f life during the summer. Barbe
cuing is easy, fuss-free and doesn’t
require advanced culinary skills.
The recipe for a successful barbe
cue begins with the coals. For best
results, place charcoal briquettes in
a pyramid; douse with lighter fluid.
Wait a few moments to light so that
the fluid can penetrate the charcoal.
The coals are ready when they are
white and glowing, in about 20 to 30
minutes.
So what are you w aitin g for?
Grab your favorite barbecue brush,
a bucketful o f sauce and head for
the grill.
Here are a few sizzling examples
o f how you can jazz up your barbe
cues this summer.
C urry G rilled Chicken is a tasty
testament to an unusual set o f bar
becue sauce ingredients. Based on a
can o f condensed cream o f celery
soup, this blockbuster gets its spici
ness fro m a generous measure o f
curry powder and its fru ity tang
from chopped chutney and pineap
ple juice. The road to exotic barbe
cuing has never been easier fo r a
cook to travel— nor the cuisine more
appealing to a wide range o f palates.
Serve w ith a chilled rice and vege
table salad; call on fudge brownies
and fruit for dessert.
F ra n k fu rte rs again? You bet!
Plum G ood Franks is sure to
generate many requests for more o f
the same. The secret, o f course, is in
the sauce, which serves as both a
brush-on during grilling and a pour-
on at the table. A whirl in the blend
er unites the zesty flavors o f con
densed onion soup, plum preserves,
mustard and garlic. Presto! Your
very own specialty o f the house.
W hen your cook-out is really a
“ steak-out,’ ’ think in terms o f a lus
cious marinade with a sauce to en
hance this k in g -o f-th e -b u tc h e r-
block. Broiled Steak Charleston o f
fers just that, with an exciting new
beef flavored sauce.
Y o u ’ll enjoy thin, juicy slices o f
beef dribbled with a subtle yet full-
bodied brow n sauce. It all starts
w ith a simple m arinade which
blends condensed beef b ro th ,
ketchup, soy sauce, ginger and cay
enne pepper. Once the marinade has
worked its magic on the uncooked
steak, a little cornstarch transforms
it in to a w o rkin g barbecue sauce
which is subsequently served w ith
the finished entree. This is a com
pany dish par excellence.
C U R R Y G R IL L E D C H IC K E N
A cup chopped onion
1 tablespoon curry powder
2 tablespoons butter or margarine
I can (I0 W oz.) condensed cream of
celery soup
A cup chopped chutney
W cup pineapple juice
CASON'S
FINE MEATS
and Neighborhood Bill's
2115 N. Williams Ave.
288-4666* Portland, OR 97227
Theotis (T.C.) Cason, Manager
Delicious Curry Grilled Chicken
cornstarch. C o o k , s tirrin g u n til
thickened. Makes about 1 A cups.
In d o o r m ethod: S lit I pound
fra n k fu rte rs . B ro il 4 inches fro m
h eat* 10 m inutes, tu rn in g and
brushing with sauce. Heat rem ain
ing sauce. Serve fra n k fu rte rs on
toasted fra n k fu rte r buns w ith re
m aining sauce. M akes 4 to 5 ser
vings.
•F o r gas b ro iler, fo llo w m anufac
turer’s directions.
O u td o o r m eth o d : S lit 1 pound
frankfurters. Place on grill 4 inches
above glowing coals. Cook about 10
minutes or u n til browned, turning
and brushing w ith sauce. Serve on
toasted fra n k fu rte r buns w ith re
maining sauce.
BROILED STEAK
CHARLESTON
Distinctively flavored Cranberry Spareribs
1 can (10)6 oz.) condensed beef
broth
2 tablespoons soy sauce
*/« teaspoon ground ginger
1/8 teaspoon cayenne pepper
2-pound top quality round steak
1 tablespoon cornstarch
T o m ake m arin ad e, in shallow
dish, combine beef broth, ketchup,
soy, ginger and cayenne. Add steak;
cover. M a rin a te 4 hours or more;
turn once. Transfer steak to broiler
pan, reserving marinade. In sauce
pan, mix marinade and cornstarch.
Bring to boil; reduce heat. Simmer
15 minutes; stir occasionally. Makes
about 1 A cups.
Indoor method: Brush steak with
marinade. Broil 4 inches from heat*
4 to 5 m inutes. T u rn ; brush w ith
marinade. Broil 4 minutes more or
until desired doneness. Thin ly slice
steak d iagonally across the grain.
H ea t rem ainin g m arin ad e; serve
with steak. Makes 4 servings.
•F o r gas broiler, follow manfactur-
er’s directions.
Outdoor method: M arinate steak
as above. Place steak on g rill 4 in
ches above glowing coals. C o ok 5
minutes on each side, brushing with
m arin ad e. H ea t rem ainin g m a r
inade; serve with steak.
Exciting recipes for
calorie watchers
Arc you counting calories? These
days only your waistline knows lor
sure. W ith so many people taking
fitness and food to heart, light eat
ing has become part-and-parcel o f
the good life , w ith exciting and
satisfying recipes to match.
One method for creating captiva
ting dishes which cross the calorie
barrier is to use a favorite low-cal
oric food in new and unconvention
al ways. The following recipes, for
example, take advantage o f the ver
satility o f V-8 C o ck ta il Vegetable
Juice, converting it from a vitamin-
packed beverage to a vital ingredient
in main dishes and salads alike.
In Spaghetti V ia V e n ito , V -8
C ocktail Vegetable Juice becomes
the medium for simmering together
meatballs, eggplant, green pepper,
garlic and Italian seasoning. Q uick
ly, too. A sm all am ount o f c o rn
starch provides all the thickening
necessary to achieve a superlative
sauce to serve over spaghetti, or bet
ter yet, spaghetti squash. C alorie
count? A mere 352 per serving with
spaghetti and 253 per serving with
spaghetti squash. Remember, we’re
talking about an entire main course,
including meat, vegetables and pas
ta, if the latter is your choice.
C hicken-Stuffed Cabbage Rolls
offer even greater calorie savings at
only 163 per serving, yet they
splurge on spicy, full-bodied taste.
Each cabbage bundle is filled with
chunks o f chicken— the canned kind
for fast-fixing— as well as shredded
carrots and zucchini squash. Smoth
ered in a mellow V-8-based sauce,
this perky skillet dish demonstrates
beyond a doubt that you don’, have
to look Spartan to be low-calorie.
O n the salad side o f slender
eating, V-8 juice plays still another
role by lightening the calorie load o f
dressings. Case in point; Marinated
Chinese Vegetables checks in at only
97 calories per serving precisely
because the m arin ad e is built
around V -8 Juice rather than o il.
Additions o f soy sauce, vinegar and
honey, result in the perfect flavor
partner to fresh broccoli, frozen pea
pods, canned bean sprouts and
water chestnuts. Calorie saving has
never been so deliciously chic!
S P A G H E T T I VIA V E N IT O
A pound ground beef
2 cups V-8 juice
1 A cups eggplant cut in strips
1 cup green pepper squares
1 large clove garlic, minced
!6 teaspoon Italian seasoning,
crushed
2 tablespoons water
1 tablespoon cornstarch
4 cups cooked spaghetti or cooked
spaghetti squash
Season ground beef with salt and
pepper; shape into 16 small meat-
balls. In nonstick saucepan, brown
m eatballs; pour o f f fa t. A d d V -8
juice, eggplant, green pepper, garlic
and Italian seasoning. Cover; bring
to b o il. Reduce heat; sim m er 10
m inutes or u n til done. M ix water
and cornstarch; gradually blend into
V -8 ju ic e m ix tu re. C o o k , stirrin g
until thickened. Serve over spaghet
ti. M akes about 3 A cups, 4 serv
ings.
352 calories per serving with spa
ghetti
253 calories per serving with spa
ghetti squash.
S T U F F E D CA BBA G E R O LLS
12 large cabbage leaves
2 cans (5 oz. each) chunk chicken
2 cups shredded carrot
2 cups shredded zucchini squash
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 can (12 fl. oz.) V-8 juice
2 tablespoons cornstarch
2 tablespoons water
C ook cabbage in salted water a
few minutes to soften; drain. C om
bine chicken, carrot zucchini, garlic
and pepper. Place abo u t 1 /3 cup
chicken m ixture on each cabbage
leaf; fold in sides and roll up (secure
Calorle-aavlng Spaghetti Via Vanito
w ith toothpicks, if necessary). In
skillet, place rolls seam-side down;
pour V -8 ju ic e over ro lls . C o ver;
bring to boil. Reduce heat; simmer
for 20 minutes. M ix cornstarch and
w ater; g ra d u a lly blend in to V -8
juice m ixture. C ook; stirring until
thicken ed . M akes 6 servings. 163
calories per serving.
M A R IN A T E D C H IN E S E
VE G ETA B LES
1 can (12 fl. oz.) V-8 juice
3 tablespoons soy sauce
3 tablespoons rice wine, vinegar or
white vinegar
1 tablespoon honey
Generous dash cayenne pepper
I medium bunch broccoli (about
1 A pounds)
I can (about 16 oz.) bean sprouts,
rinsed and drained
I can (about 8 oz.) water chestnuts,
drained and sliced
1 package (6 oz.) frozen pea pods,
cooked and drained
To make marinade, in saucepan,
combine V-8 juice, soy sauce, vine
g ar, honey and cayenne pepper.
Cook over low heat 10 minutes; stir
occasionally. M ean w h ile, remove
flowerets from broccoli; break into
small pieces. Peel stalk; cu, into thin
strips (l-in ch long). Cook in boiling
salted water 5 minutes; drain. In 3-
quart shallow baking dish ( 13 x 9 x
2 *), arrange broccoli and remaining
ingredients. Pour marinade over all.
C over; c h ill 6 hours or m ore. Stir
occasio n ally. M akes about 7!6
cups, 8 servings. 97 calories per
serving.