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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