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*
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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.
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crushed
14 teaspoon dry mustard
Generous dash cayenne pepper
4 ears frozen corn, thawed and cut
in 12 pieces
12 slices zucchini squash (16-inch)
I tablespoon flour
• Great food at reasonable prices
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121 N. Lombard
Open 7 Days a Week
5:30 a.m. -5:30 p.m.
Sundays 8:00 a m. - 3:30 p.m.
6400 N. Portland Hwy.
Open 5 Days a Week
Mon. - Fri., 5 30 a.m. - 5:30 p.m.
286-6270
281 6668
SE 20th b DIVISIO N
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Oregon City 878 M OLALLA
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