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Rotisserie cooking used to be just for the professionals, but in these days of wonderful cooking
equipment for amateurs, there's an outfit for most every purse. Here rolled lamb is at its
juicy best when cooked in an electric rotisserie with automatic turning apparatus.
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A vertical or upright broiler is especially good for barbecuing chicken and is used to keep other
foods hot, at the same time. Here the chicken is getting a brushing over with the barbecue
sauce which will give wonderful flavor.
ieres a. lype or
Back Yard Cooking
To Suit Every Chef
Br MAXIN'E Bl'REN
Statrtmai Wemai't Editor
Once upon time the outdoors cook arranged twigs and branches
neatly on a wad of paper, ignited the Are and proceeded to cook
in a heavy skillet and well smoked coffee pot.
But these are different days, outdoor cooking, while still for
the rugged cook, is also for the well-equipped gourmet who pre
fers pekin duck or rolled lamb roast to pan fried
trout or bacon flavored with wood ashes.
Unlike our usual way of discussing outdoor
foods, we're going to be civilized this time cook
with the latest in outdoor equipment and serve
food just like the city bred, backyard cooks
would want it. Of course you who prefer more
nigged cookery can adapt these recipes to your
own use and more power to you.
Here's the one for the man with the finest
equipment an electric rotisserie. The less finely
prepared cook can cook his roast in the oven, or
a hand turned spit.
ROTISSERIE-BARBECTF.D LAMB
For this meal, have your meat dealer prepare a boned and
rolled shoulder or leg of lamb, rolling additional lamb into the
boned cut to provide for more servings if desired. Allow to Vi
pound boned roast per serving.
Insert slivers of garlic tn tiny gashes in roast. Brush with
lemon juice, sprinkle with salt and pepper.
Run the spit through the center of the rolled lamb roast.
stick thermometer specially designed for rotisserie into meat.
Allow around 25 minutes per pound for lamb roast just taken
from the refrigerator, but the best guide is the roast meat ther
mometer. Accepted internal temperature is 180 to 182 degrees F.
which is well-done, but for real enjoyment stop cooking process
just under 170 degree F. The lamb has a delicate pink tinge on
the inside and is tender and juicy.
It doesn't seem possible to improve on the goodness of fried
chicken but there is a way that's a summertime special. Simply
marinate the uncooked chicken in barbecue sauce in the refrig
erator for a couple of hours or longer and later use the sauce to
baste the chicken while it cooks.
Vertical or upright-type charcoal broilers produce exceptionally
juicy chicken. However any type equipment or heat can give good
results, using' a vertical broiler, place two halves in each wire
side grill. Hang wire grills on hooks on either side of the charcoal
fire basket, as far as possible from the heat.
Excellent results depend upon slow cooking glowing coals (not
flame) and proper distance from heat.
BARBECUED BROILERS, SIDE STYLE
2 broiler-fryer chickens, about 2 lbs. each, split in half
lengthwise H cup salad oil
1 cup lemon juice or cider vinegar
1 tablespoon salt 2 tablespoons brown sugar
1 teaspoon hot pepper sauce
- Prepare chicken halves by hooking w ing tip behind shoulder
joint onto back. Place in a flat dish. Mix remaining ingredients
and pour over chicken. Refrigerate several hours. When ready to
cook chicken, remove from sauce. Save sauce for basting. Start
chicken halves with skin side away from heat. Broil slowly, turn
ing occasionally. Brush with sauce as needed. Allow 1 to Vi hours
cooking time. Drumsticks should twist easily out of thigh joint,
and thickest parts of chicken will be fork-tender when chicken is
done. Serve with remaining sauce, Four to eight servings.
The dear old outdoor grill comes in most handy with skewered
meats. You can cook just about an unlimited number o( combina
tions on skewers for kabobs, sashlik or en brouchette.
An outdoor dish which ranks high in flavor are kabobs, skew
ered meat and vegetable combination borrowed from the Near East.
Originally they were made with marinated lamb, but today's
canny cooks find them delicious made with cubes of canned lunch
. eon meat, plus onion, green pepper and canned button mushrooms.
Grilled franks wrapped in bacon and served with a spicy
sauce suggest another barbecue favorite.
LUNCHEON MEAT KABOBS
2 cans '12 oz. each) luncheon meat
Medium onions Green peppers
2 can (4 oz. each) button mushrooms
Cut luncheon meat in half and then in thirds to make 18 cubes.
Cut onions into wedges and green peppers into 1-inch squares.
Drain mushrooms; alternate ingredients as desired on large skew
ers. Place on grill and cook over medium heat, turning occasion
ally until meat is browned and heated through.
BARBECUED FRANKS AND BACON
6 slices bacon 1 can ( 12 oz. ) frankfurters
Cut bacon slices In half. Wrap 'i slice bacon around frank
furters; secure with toothpicks. Place in cold skillet or an grill and
cook over medium heat, turning occasionally until bacon is cooked.
BARBECUE SAUCE
2 medium" onions, chopped 1 green pepper, chopped
hi cup sweet pickle relish h cup vinegar
2 cups chili sauce cup firmly packed brown sugar
1 tablespoon prepared mustard 'i teaspoon Tabasco
Combine all ingredients for barbecue sauce in saucepan. Bring
to boiling point; reduce heat, simmer 20 minutes. Serve with
grilled frankfurters and kabobs. Yield. 3 cups.
I iMSic
v'jlkciiltSiwi
Statesman, Salem, Ore., FrL, June 22, '56 (Sec Hl)-19
Hamburgers here are cooked over one of the tub-type broilers,
less expensive than some but very effective. The punch that
looks, so good here is a combination of 1 cup lemon juice, 2
cups pineapple juice, 2 cups orange juice, and one 28-ounce
bottle each pale dry gingerale and grape flavored beverage.
Veal Steak Has Chicken Sauce
If you are in the market for
something quite nice, that takes a
bit of doing but is well worth the
time, try this recipe for veal steak.
VEAL STEAK SAUTE.
NOODLES, OYSTERS BERCT
6 veal steaks
Salt and pepper to taste
'i rup flour
U lb. butter
2 shallots, chopped very fine
Vi cups chicken broth
Vi cup cream
2 doz. raw oysters, blanched
1 teaspoon chopped chives
1 tablespoon chopped parsley
Juice of 1-4 lemon
3 tablespoons fine .
cracker crumbs
Season veal steaks with salt
and pepper, roll in flour, then fry
in butter, until golden brown on
both sides, and tender. Remove
the steaks and add, in the same
skillet, 2 tablespoons butter and
the shallots and cook for a few
minutes. Add 2 tablespoons flour,
chicken broth and cream and let
come t a boil. Add blanched
oysters and cook about 10 min
utes. Add chives, parsley and
FOR LUNCHEON
Dissolve a package
, , 'Lemon Aspic Takes
ruvored gelatine in h cup hot Mixed Vegetables
water. Stir in 14 cups gingerale I
and chill Until slightly thickened.! An aspic highly flavored wit
Fold in 1 cup each canned cling ! lemon, makes base for variety
peach slices and quartered fresh
strawberries. Chill in pretty molds
and serve with fluffy salad dressing.'
lemon juice and remove from
fire.
Put sauteed home-made nood
les in a casserole large enough to
serve six people. Place veal
steaks on top of noodles, oyster
sauce over the steaks, sprinkle
with some very fine cracker
crumbs, dot with butter, cook in
quick salamander until nicely
browned and serve. Serves e.
Home-made Needles: Beat two
eggs slightly, add 14 cups of
flour, and a pinch of salt, to
make a very stiff dough. Knead,
and divide the dough in halt.
Roll out each half on slightly
floured board, cover with towel
and set aside for 20 minutes. Roll
ud each sheet and slice thin.
Cook for about 10 minutes in
boiling salted water. Drain, saute
in 2 tablespoons butter. Season
with salt and pepper to taste.
Boneless Shoulder
Lamb Supreme
A boneless piece of lamb
shoulder meat will make mighty
good food when It's prepared like
this:
LAMB SVTKEMK
2 pounds boneless lamb
shoulder, cut in cubes
2 tablespoons bacon drippings
or oil
Water to cover
H teaspoon salt
M teaspoon dill seed
Vt cup fresh or canned
mushrooms
1 cup sour cream .
Vt teaspoon vinegar
Flour
Brown meat In oil or drippings.
Cover with water. Season with
salt and add dill teed. Cover and
simmer lMi hour or until ten
der. Remove meat Add mush
rooms, cream and vinegar to
liquid remaining in pan. Thicken
with flour to gravy consistency.
Add meat to gravy, t senyngi,
vegetable salad combinations.
Lemes) Aapie
1 tablespoon gelatine
H cup cold water
14 cup bailing water
2 tablespoons lemon juice
4 tabelspoons vinegar
I teaspoon salt
Soak the gelatine t cold water
for five minutes and dissolve it
boiling water. Add lemon Juice,
vinegar and salt Cool. This may be
made up ahead, kept In the refrig
erator and used as a basic Jelly
COOKIE FARE
Crisp oatmeal cookies with both
coconut and raisins are favorites
for picnics. Take along some ice
cold fruit to go with the cookies
for your next picnic.
for vegetable salads.
Cus tardy Dish Has Coconut
That old favorite, Floating Ts-t boiling water and cook, stirring
land, has manv variations and
here is one of the most popular.
COCONUT FLOATING ISLAND
6 tablespoons sugar
1 egg and 2 egg yolks,
slightly beaten
2 cups milk
1 teaspoon vanilla
2 egg whiles
4 taespoons sugar
dasiKof salt
Vi cup shredded coconut
Combine 6 tablespoons sugar
and beaten egg in double boiler
and mix well. Add milk gradual
ly, stirring constantly. Place over
constantly, until mixture coats
spoon. I ool. Add vanilla; chill.
Beat egg whites uitil foamy.
Add 4 tablespoons sugar, 2 table
spoons at a time, beating after
earh addition until sugar is
blended. Add salt: then beat un
til mixture will stand in peaks.
Fold in coconut. Pour cold watrr
into baking pan to just cover
bottom. Drop meringue by large
spoonsfuls into pan. Bake in slow
over (3S0F.) about 15 minutes.
Cool. Arange on custard. Serves
4 or 5.
U?-SMACKIN' GOOD'.
Arden
'Count ry Cousin
ICE CREAM
strawberries
fMEZI QUtCK
sIAtVki
iVAPOCAN
trainee"""
SAM t Iffi
"Vapocam are
Super Markets, Ucker
everywhere
available it
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Fliify Med
Outdoor fireplaces end grills are still popular-probebly the most useful of all cooking equip
ment for everyday summertime use. Here we're cutting corners with kabobs made from
canned meats, maybe we didn't expect company, but are successfully covering our confusion
with expertly made, good looking kabobs picked right off the pantry shelf.
Ice Cream Top
Is Butterscotch
Serve ice cream with
butterscotch saute next time ou
are hungry for a luscious dessert.
Butterscotch .Sauce
'4 cup granulated sugar
' cup light brown sugar
2 tablespoons light corn syrup
a cup cold water
l'i tablespoons butter
4 cup hot water
'i teaspoon vanilla
Cook white and brown sugar;
corn syrup and cold water to 260
degrees until a little dropped into
cold water becomes quite brittle
Remove from heat, beat in butter,
hot water and vanilla. Serve hot.
SERVE MILK STAYS CRISP
Something different for that buf- When making lemon pie, cool
let supper. Cook pearl barley in filling before pouring it into crust,
beef or chicken broth with a littlp See that the crust is cool, too.
(his chopped onion. Serve with baked These precautions help to prevent
hum. i pastry trom becoming soggy.
worth .
O.JOOJt,
1 W !
MPPT
Pep up that meat loaf by season
ing it with Tabasco sauce.
W about :3S2W!sK
GOES FARTHER, TOO!
fife's;
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HERE'S ALL YOU DOI
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i iiii-iiijiiiiiMTl-ir-- ,-JM Miff i -...-4
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Pour potatoes Into boiling water. J
Moisten evenly de not ceokl
v Kl fill
2 Season to taste with butter end
e salt and whip with fork. Serves 4.
Minute Mashed Potatoes are all cooked for
so delicious, good cooks say they're:
you
LIGHT AND FLUFFY A?
THE POTATOES I WHIP WITH
MY ELECTRIC BEATER!
' 'A.
L 1
EVERY BIT AS
TASTY AS MY OWN
MASHED POTATOES
2
mis. oht o. fHtuirs
411 1 1. 4Ht Avow, Fwtfoitf. Oraa
MM. A T. , .
331 Crock St, ShW t, WmhkiflM
I am szf y ,y
m . i r ti c i- ai s
3(1 i i Ok M IMIJ r mJ IM( I I Tr- '
H 7 PEEL NG v"rrBUIL NUl
v&ii AAnrnnnr?rp
! III 111 II rill II II 1
w - rrr:K si
l or httcen ycjrs I had constipatii
trouble," suys Mr. G. I'ollistrini, San ,
Francisco businessman. "! used every type of laxative
on' the market none of tlicnr c, ave mc any lasting
rclici. Then a friend brouplit me a loaf of Nutro I.iti
Bread. Within a week mv lonstiration troubles were ,
over. It made me feci like a new nun. And
Nutro-Life has the best flavor of any bread on
the market. It's really delicious,! 1 wouldn't
be without Nutro-Life Bread!
7 BATS' TtlM Will CON
VINCE Y0U...IUY k lOAf
. Of NUTRO-llfl IMAD AT ff? 'iu 8
jSTOIWJtOCll'S TooATjjgpri;
Double your money back if you don't agree that new Minuld
Mashed Potatoes are as delicious as homemade! They're shreds of
the same choice potatoes you buy yourself already cooked. Try
them-and if not entirely satisfied send your reasons with
your name, address and the box top to Consumer Service Dept.,
General Foods Corp., White Plains, N.Y. We'll send you tlct
what you paid! Cuatametd by the makm ofMinult Rict
Kl lit I A I
1 1 M
ilAASHED POTATOES
ANOTHER FINI PHODUCT OF OtNllAl fOOOI
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