THE ALL-TIME
Hamburgers and Frankfurters
For Hamburger Prepare your favorite
hamburger mixture and mix in about Yt
cup of the Barbecue Sauce per 1 lb. ground
beef. Shape into patties. Brush the pat
ties with melted butter or more Barbecue
Sauce and place in a greased steak broiler
or on greased grill. Grill 5 in. from the
coals for about 4 min. Turn, brush again
with butter or sauce, and grill second side.
Or, mix in Yt cup of the Barbecue Sauce,
Vz cup finely chopped onion, and V cup
finely chopped green pepper per 1 lb.
ground beef. Shape and grill as above. -
For Olive Cheeteburger After first side
has cooked, turn and arrange 9 crosswise
slices of pimiento-stuffed or pitted ripe
olivet on grilled side of each patty. Top
each with a slice of sharp Cheddar cheese.
Continue grilling until cheese is melted.
For Frankfurtert-SUt frankfurter almost
through lengthwise. Spread cut surfaces
with about 1 teaspoon of process Moo
cheese spread. Starting at one end, wrap
one slice of bacon around each frank
furter; secure ends with whole clovoi.
Put in a hot-dog roaster or on the grill.
Grill about 3 in. from coals, turning often,
until bacon and franks are lightly
browned. (If desired, partially cook bacon
before wrapping around franks.)
For Marinated Frankfurter Mix to
gether (for lYt cups marinade) in a shal
low dish cup soy sauce, cup catsup,
Vt cup salad oil, V cup cider vinegar, 1
teaspoon prepared horse-radish, tea
spoon dry mustard, and Vt teaspoon thyme.
Cut gashes in the frankfurters. Put the
franks into the mixture, coating well. Let
stand in mixture about 3 hrs., turning
frequently. Drain and reserve marinade.
Put franks in roaster or on grill. Grill
about 10 min., turning often and basting
with reserved marinade.
Grilled Vegetables
Potatoes-Scrub, dry, and rub all over
with fat Wrap each one in aluminum foil,
sealing edges with double folds. Place on
grill for about 1 hr., or until potatoes
are soft when pressed with glove-protected
fingers. Turn several times. Loosen
foil, cut a cross in top of each potato,
and pinch open. Spoon one of the follow
ing into each potato:
1. Sour cream with crumbled crisp bacon,
pickle relish, and minced onion.
3. Herb Butter cup softened butter
blended with 2 teaspoons minced pars
ley, 1 teaspoon crushed sweet basil,
and 1 teaspoon crushed tarragon. Top
with grated sharp Cheddar choose.
(Rewrap; grill to melt cheese.)
Corn Loosen husks, pull down, and re
move silk and blemishes. Dip into a pail
of water; shake well and rewrap in husks.
Let stand in the pail of water about an
hour, until husks are soaked. Place on
grill and roast about 15 min., or until
corn is tender. Serve the corn with
Golden-Glow Butter.
Foil-Wrapped Corn Remove husks, silk,
and blemishes from ears of com. Place
each ear on a piece of aluminum foil.
Brush generously with Ooldon-Olow But
ter. Wrap foil around ears, sealing edges
with double folds. Place on grill and
roast about 15 min.
Onions Leave dry outer skins on Spanish
or Bermuda onions. Wet thoroughly and
place on grill for about 50 min., or until
black outside and soft and creamy inside.
Roll occasionally to cook evenly.
Serve with remaining butter.
For Golden-Glow Butter Heat together
cup butter, 2 tablespoons sieved pi
mlonto, Vt teaspoon onion ulco, Vi tea
spoon paprika, Yt teaspoon salt, and a
few grains pepper.
Never a"watery"custard
. .when you make it with better-blending Carnation
EVAPORATE rs-i-
(ft Ns, v-
V ; YW"? f
r
Just imagine! No chance of failure, no
guesswork! With Carnation you get firm,
full-bodied, delicious custard every time.
So much smoother, too, than the kind you
make with ordinary milk. For Carnation
has special blending qualities not found in
any other form of milk. Try the failure
proof Carnation way to make custard soon.
'recipe: n
"failure proof" custard
(Makes 6-8 individual cua tarda)
4 eggs
Vi cup granulated sugar
teaspoon salt
1 teaspoon vanilla
I cup water
1 cups (large can) undiluted
CARNATION EVAPORATED MILK
mi
Beat ingredients to mix
well. Pour custard Into 6 8
baking dishes; sprinkle
with nutmeg. Put dishes in
2'i deep pan; pour water
around custard dishes.
St- - X
Bake In moderate oven
(350 F.) 40 45 minutes, or
until knife Inserted In cus
tard comes out clean. Re
move from water and cool.
Add topping, If you desire.
PRKBI Mary Blake's new booklet, "Family Favorites'"
16 pates, full color. Every thin from easy, new entrees to
taety demarta. For your copy write Mary lilake, Carnation
Company, Dept. FW 671, Los Anfeles 10, California.
Buy Carnation-" tht Milk from Conltnttd Cows"