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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 25, 1958)
f 1 s 5 " ljM Cool morning, softly lapping wavelets . . . the romantic, appetite-building setting for an outdoor "shore breakfast." Scrambled Eggs TO PREPARE AND COOK: 12 MIN. 6 eggs 4 cup milk or cream Vi teaspoon salt Vs teaspoon pepper 14 teaspoon Accent 't teaspoon chill powder 2 tablespoons chopped green onion 1 small tomato, rinsed and cut In eighths 2 tablespoons butter 1. Combine in a bowl the eggs, milk or cream, salt, pepper, Accent, and chili powder. If you want streaks of yellow and white, mix only slightly; for a uni form color, mix thoroughly. Stir in the onion and tomato pieces. 2. Heat a heavy skillet (or a disposable foil frying pan) until hot enough to sizzle a drop of water. Melt butter in the skil let. Pour in the egg mixture. Immediately move skillet to one side of grill. Cook slowly. As mixture thickens, with a spat ula lift it from sides and bottom of skillet so uncooked part will flow to bottom. Cook until all of mixture is thickened but still moist. About 4 servings Ham Kabobs CONVINIINCf I I food nan Cut cooked ham into IV2- to 2-in. cubes. Arrange ham cubes on skewers and brown lightly about 3 in. from coals; brush with melted butter during grilling. When lightly browned, thread ham cubes, onto long skewers along with tomato chunks, half slices of pineapple, and pieces of green pepper. Place over coals to finish browning and to cook vege tables. Turn frequently and brush kabobs with melted butter. itoek-Lobsier Tails TO PREPARE: 5 MIN. TO GRILL: 5 MIN. 8 3- to 5 -ox. rock-lobster tails 14 cup lime ulee Vi cup butter, softened Lime wedges 1. Thaw rock-lobster tails according to directions on package. Cut underside membrane around edges and remove. To prevent curling, hold tail in both hands, bend it toward shell side and crack; or insert skewer lengthwise through meat to keep tail flat. 2. Blend together lime juice and butter. 3. Brush flesh side of rock-lobster tails with lime butter. Grill, flesh side down, about 4 in. from coals 3 to 5 min., until meat is completely white and opaque, brushing occasionally with lime butter. Serve with lime wedges and additional lime butter. 4 servings Have you limited the use of your port able outdoor grill to your lawn or patio? Family Weekly suggests you carry it with you for cooking fun and enjoy able hot meals at the picnic sites you reach by car or boat. And don't forget the extras that make outdoor cooking so convenient 4-aluminum foil, long-handled utensils, as bestos gloves and apron, pape plates and cups. These are facts worth noting for successful grilling: Charcoal lumps or briquets are the pre ferred types of fuel. Charcoal should burn to a gray color with a ruddy glow before you start cooking. Dampened hickory chips, tossed on a char coal fire just before meat is placed on the grill, give added flavor. Distance from the top of the coals to the food will determine the degree of the heat. But both distances and timings sug gested in these recipes are only guides. Timing will vary with the size of fire box, intensity of heat, amount and direc tion of wind, and type of grill. Chili-etti CONVEWUHCt fOOO If Ctrl TO PREPARE: 3 MIN. TO COOK: 10 MIN. 1 1 -lb. can chili with beans 1 1 5 -ox. can spaghetti In tomato sauce with cheese 1 tablespoon Instant minced onion 2 tablespoons grated Parmesan cheese 1. Turn chili and spaghetti into a heavy skillet. Mix in the onion. 2. Put skillet on back of grill and cook , slowly 8 to 10 min., stirring occasionally until mixture is thoroughly heated. When ready to serve, sprinkle with the Parme san cheese. 4 servings A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Henry Atherton, Galveston, Tex. Mb Steaks Western-Style A TO TO PREPARE: 45 MIN. TO GRILL: 8 MIN. 1 cup hot bacon drippings 3 tablespoons butter Vj cup lemon uice 3 tablespoons Worcestershire sauce 2 tablespoons catsup 1 tablespoon paprika Vi cup finely chopped onion 'j clove garlic (thin, papery outer skin removed), crushed In a garlic press or minced 1 'i bay leaves 2 teaspoons prepared horse-radish Vi teaspoon salt Vi teaspoon pepper 4 rib steaks, cut about 1-ln. thick (each steak about 1 lb.) 1. Mix all ingredients for sauce together. Pour over rib steaks and allow to stand about 30 min. at room temperature for flavors to blend. Remove bay leaves. 2. Lightly grease grill with cooking oil. Place steaks on grill about 3 in. from coals. Grill about 4 min., or until first side is browned. Turn with tongs, grill second side about 4 min., or until done. To test doneness, slit meat near bone and note color of meat. During grilling, baste frequently with the sauce. Serve imme diately. 4 servings TO PREPARE: 20 MIN. A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Ann Johnson, Watseka, III. Crazy Hogs OCONVINKNCI I OOOO KM j FOOD SICIPI IMIIZINO jf TO COOK: 45 MIN. spoon. Add the ground beef and cook 1 'i lbs. ground beef 1 teaspoon fat 14 cup chopped onion 1 1 -lb. can chili with beans 8 frankfurters, cut diagonally In Vj -In. pieces Jj cup condensed tomato soup Vi cup catsup Vi teaspoon salt 1. Heat fat in a skillet on the grill. Add onion and cook until transparent, occa sionally moving and turning with a until lightly browned, breaking into small pieces with a spoon. 2. When meat is browned, mix in the remaining ingredients. 3. Put skillet on back of grill and cook slowly about 45 min., stirring occasion ally. Spoon mixture onto toasted, but tered buns. About 12 servings For Toasted Buns-Cut buns into halves and brush the cut side with melted but ter. Place on grill and toast buttered side. Serve buns hot. For extra crispness, toast uncut side a moment. 12 Family Weekly. May 25, 1954
