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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 12, 1983)
Page 8 Portland Observer, October 12. 1983 LIKING SECTION Indian Summer barbeque: Kabobs Rosemary Before packing away the b arb e cue grill for w inter, make the most o f those pleasant In d ia n Sum m er days by cooking outdoors. Guests can savor one o f the best parts o f summer, barbecued meats, while en joying the colorful fall foliage Toast the au tu m n and bid fa re w ell to sum m er w ith barbecued shish kabobs. T he w ord “ k a b o b " means m eat; the w ord “ shish” means sword or skew er. D a tin g back to 1,000 B .C ., this dish origin ated w ith the n om ad ic horsem en who roamed the steppes o f Central Asia, cooking over open fires. That it is still popular today is evidence of its basic appetite appeal. Here's a version that should enjoy a long life in yo u r ow n o u td o o r cooking domain. Barbecued Kabobs Rosemary features beef strips, corn- on-the-cob and zucchini squash a l ternately threaded on long skewers. Sliced from boneless round steak, the beef is m arinated prior to g rill ing in an easy-do es-it m arin ad e made w ith condensed consom m e, ketchup and vinegar. Rosemary is the d o m in an t herb in this savory b le n d , w hich becomes a basting sauce when you add a little flo u r. The eye-catching nature o f this fare is rivaled only by its mouth-watering taste. Accompany it with fluffy rice, fru it salad w ith yo g urt and p ita bread. I f good old-fashioned Am erican ham burgers are on your com pany menu, dress them up fo r the occa sion with a sauce that is a credit to the art o f b arb ec u in g . C a lifo rn ia Burgers, here we come! W ith a base o f condensed beefy mushroom soup and additions o f bacon, onion and orange m arm alade, among others, this sauce is truly outstanding. For extra dash, serve the burgers on split Kaiser rolls. B A R B E C U E D KA BOBS ROSEMARY Barcued Kaboba Rosem ary boaata a auparlatlva aauca and a w ln rln g w a y w ith guaata. Featuring strips of boneless round s te a k , zucchini squash. and th a last corn of th a aaaaon. these ze s ty ke- bobs ara a true celebration of Indian Sum m er, BEEF R U M P ROAST EASY TO CARVE BEEF ROAST POUND MEDIUM SIZE K L DANISH SQUASH I pound boneless round steak (I-in ch thick) 1 can (1016 oz.) condensed consomme V» cup ketchup M cup vinegar I large clove garlic, minced Yi teaspoon rosemary leaves. Protect stored foods from moths, insects this winter P ro te c tin g stored foods in the home fro m insect in fe s ta tio n re quires special care, according to Ray M cN eilan, Oregon State University Extension home gardening agent. F lo u r m oths such as the indian meal moth, the Mediterranean flour m oth and the meal m o th , are me dium-sized, gray or reddish-brown, and have a wing span o f 16-inch or more. These moths flying in homes are often the first sign o f an infesta tion. The indian meal moth may be a special problem in stored walnuts. M e a lw o rm s are 36- to U -in c h long and have a dark brown to black hard shell. A ll these insects are controlled the same way. The first step is to locate and destroy the source o f in festa tion. A fte r discarding all contamin ated food, food shelves should be th orou gh ly cleaned. A ttachm ents used w ith some type o f vacuum cleaner are useful in removing food particles lodged in cracks. Food products th at are in f r e q u e n tly used should be stored in containers with tight lids. “ Coffee cans with plastic lids will keep out adult insects, but the larvae can get under the lids. So a jar with a screw-on top w ill w ork b e tte r ," says McNeilan. In addition to careful storage, pe riodically check seldom used dried foodstuffs. Usually, thorough clean ing is the only c o n tro l needed. M c N e ila n advises using sprays only as a last resort and be sure the spray label indicates it is safe to use on household insects. IENOWS II r. FOR B R A M O * ye w k n e w V A R IE T IE S y o u lik a S U E S y o u waist* • • • • • • 441 » » I « A t'w » w k -e ! > •• » 4 ! » • • » • ’ « • < • 1 > )« 4 4 M • O la « « M L wsw M m 'M *s O * « » I r v l a t a ' f * * M illa • • » « • i r > » 4 a * 1 I O *«iaA»« • t»»a •►a»« a a a a a a 14M» 4 » • ■ !•*» *« » • 4 M I * a « « a .» 4 I I p ia la * » « 4 W a»« 4*»rw »t4e t «4 a Q - x apt 40 4 4 a ■ !« *• C'Ty )> « •» inches above glowing coals; cook 15 minutes or u n til desired doneness, tu rn in g and brushing w ith sauce every 5 minutes. T rim any excess fat fro m steak and cut mean in 34 -inch thick strips. T o prepare m arinade: C o m b ine consomme, ketchup, vinegar, gar lic, rosemary, mustard and cayenne; stir in beef strips. Cover and refrig erate at least 6 hours, stirring meat often. About 30 minutes before serving: Preheat broiler if m anufacturer d i rects. ThreacLmeat and vegetables alternately on 12-inch m etal skew ers Meanwhile, in I-quart saucepan over medium heat, gradually blend remaining marinade into flour until sm ooth. C o o k over m edium heat until thickened, stirring occasional 2 slices bacon, finely chopped 14 cup finely chopped onion I can (1034 oz.) condensed beefy mushroom soup 14 cup orange marmalade I teaspoon vinegar '4 teaspoon hot pepper sauce ly Broil 15 minutes until rare or de sired doneness, basting w ith sauce and turning every 5 minutes. Heat remaining sauce; serve with kabobs. Makes 6 servings. O u td o o r M e th o d : P repare kabobs as above. Place on g rill 4 C A L IF O R N IA B U R G ER S (N o t In Photo) Ind o or method: Season 2 pounds ground beef w ith salt and pepper; shape into 8 patties. Broil 4 inches fro m heat 10 minutes or u n til de sired doneness, tu rn in g o ften and brushing with sauce. Heat rem ain ing sauce. Serve patties on toasted ham burger buns w ith rem ain in g sauce. Makes 8 servings. O u td o o r m e tho d : T o prepare ham burgers, see In d o o r M e th o d . Place hamburgers on grill 4 inches above glowing coals. Cook 15 m in utes or until desired doneness, turn ing often and brushing with sauce. Serve on toasted ham burger buns with remaining sauce. ★ NOW OPEN ★ NEW-BEAUTIFUL R e n t S u b s iz e d H i R is e L iv in g D o w n to w n * Designed for Seniors and handicapped * Qualified Applicants pay only 30% of their income * 162 units completely refurbished * Most modern fire f t security systems For in fo rm atio n c a ll.. . . PARKTOW ER 731 SW SALMON 227-3367 T-BONE STEAK USDA CHOICE BEEF 1.89 S M O K I D ^ . ^ C4MAM PURK PORK LINK SAUSACE----- S A U S A G E ^ - * ! 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