Page A5
Iuly 9. 2008
F ood
• 3 pounds ground beef
• 8 slices provolone cheese
• 8 sandwich rolls, split
• 2 eggs, beaten
INGREDIENTS
Provolone
Burgers
"Grilled hamburgers
that are seasoned
with garlic, onion
and herbs and topped
with melted cheese
are a summertime
staple for my family! ”
• I medium onion, chopped
• 1 tsp. dried oregano
• 2 garlic cloves, minced
DIRECTIONS
1. In a bowl, combine the first seven ingredients. Crumble beef over mixture mix well.
2. Shape into eight patties. Grill, uncovered, over medium-hot heat for 5-7 minutes
on each side or until juices run clear.
3. Top each patty with a cheese slice; grill I minute longer or until cheese is melted.
Grill roll scut side down for 1 -2 minutes or until toasted. Top with lettuce and burgers.
SAFEWAY
O
Ingredients for life. .
Lawry’s Grilled Maple Country Style Ribs
earn
HEWARbS
Make Your Summer Sizzle With a Creative Twist to Tradi
tional Barbeque.
Ingredients
•2-1/2 to 3 lbs. country style pork
ribs
• 1 -1 /2 tsp. Lawry's® Seasoned Salt
• 1 -1/2 tsp. Lawry's® Garlic Salt
• 3 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Lettuce Leaves
• 3/4 cup pure maple syrup
• 3/4 cup ketchup
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. prepared yellow mustard
• I tsp. hot pepper sauce
EVERY TIM E
y(?U SHOP-
Directions
1. Preheat oven to 325°. In 13 x 9-inch baking dish, arrange ribs. Season
with 1 teaspoon each
2. Lawry's® Seasoned Salt and Garlic Salt; set aside.
3. In medium bowl, combine remaining ingredients. Evenly spoon 1/2 cup
sauce over ribs. Bake covered 2 hours or until ribs are tender; drain.
4. Grill ribs, turning occasionally and brushing with remaining sauce, 10
minutes or until browned.
IT'S EASY!
CHICAGO, !L (July I. 2(K)8) - Barbeque has become a staple of
American cuisine often associated with summertime fun and family
gatherings. In the July installment of the "Cooking UpCulture" program,
which each month celebrates the variety of cuisines enjoyed in America,
Lawry's pays homage to the cuisine that has become one of America's
favorites - all-American barbeque.
“Barbecue has a rich history in this country and has become a
traditional favorite for most Americans, said B. Smith, restaurateur and
Lawry’s spokesperson. "Law ry’s brings new, exciting flavors to tradi
tional barbecue with its Marinades made with delicious fruit juices. With
such marinade flavors as Sesame Ginger with Mandarin Grange Juice or
Tequila Lime with Lime Juice, you can quickly and easily infuse tastes
from around the globe into your grilled meals by marinating them for only
30 minutes,” said Smith.
While different regional areas of the United States often vie for the title
of best barbeque, there is no denying the cooking style’s global roots.
When English colonists arrived in the present day United States, they
brought the word barbecue and this unique method of cooking with them.
American barbeque is claimed by the South as the originator of this
method in cooking. What started in the South is now enjoyed across the
nation, and is prepared in varying ways depending upon the region
visited.
The East coast is known for using pork as its meat of choice,
accompanied by vinegar-based sauces. The East is also known for
adding cole slaw and hushpuppies as a side dish. In the South, the meat
of choice is beef or mutton, which is slowly cooked. The barbequed meat
is accompanied by sauces that range from sweet tomato sauces, to fiery
hot sauces. In the central South, the meat of choice is, and has remained
for many years, pork, and pork ribs. Typically, the meat is pulled apart
rather than chopped into pieces and is later slow-cooked, shredded and
then covered in sauce.
“No matter what grilling method is preferred, barbecued meals always
seem to hold a special place in the hearts of most Americans." said Smith.
Lawry's offers recipes that celebrate All-American barbecue, while
infusing new flavors. Visit Lawrys.com to inspire your creativity when
grilling this summer, and try one of their recipes for your family toenjoy:
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O n ly w i t h y o u r
4 servings • Prep Time: IS minutes • Cook Time: 2 hours
Chicken Salad with Watermelon
and Peaches
Lucerne Milk
Galion. Whole. 2%, 1%,
Skim Supreme or Fat
Free. At checkstand, first
item wil scan at regular
price, second item will
reflect savings.
Ingredients
3 cups chopped cooked chicken
I cup plain yogurt
1/2 cup mayonnaise
1 teaspoon dried dill leaf or 1 table
spoon fresh snipped
juice from I fresh lemon
salt and pepper to taste
2 peaches, seeded and chopped
2 cups chopped seeded watermelon
Directions
“This salad is as good
as it is pretty! ”
/ f
Mix together the chicken, yogurt, mayonnaise, dill and lemon juice. Salt
and pepper to taste. Just before serving, gently mix in the peach pieces
and watermelon pieces. Serve over greens or inside split mini-baguette.
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Selected varieties
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EniToit M ic h a e l L eig h to n
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C hi a iiv k Dnni ii»: P aul N e u fe ld t
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Omer M a n a io r : Sharon Sperry
R i i ' d r i i r : R a ym o n d R en d lem a n
E ditoh - in -C h
Lucerne
Large Eggs
12-ct. Grade AA
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