Vegetable
M ELAN IE DE PROFT, Director Culinary Arts Institute,
Carry along such raw vegetable relishes
as carrot, green pepper and celery sticks;
cucumber slices, radishes, and tofiole to
rn otoes. Crushed ice added to the con
tainer will keep the nibblers crisp.
Vegetable Packet s-Combine two or more
of your favorite vegetables and spoon the
mixture onto sheets of heavy aluminum
foil. Season and top with a pat of butter
or margarine. Shape foil into a loose
package and seal edges with double fold.
Place on grill; watch carefully and turn
occasionally to prevent sticking. Serve
vegetables on the foil, edges of foil
turned back.
Onions Leave dry outer skins on
Spanish or Bermuda onions. Wet thor
oughly and place on grill over hot coals.
Roll occasionally while grilling. Onions
are done when black on outside and soft
and creamy inside (about 50 min.).
Tomatoes Rinse tomatoes and cut into
halves. Brush with melted butter and
season with salt and pepper. Place cut
side up on the grill over hot coals for
about 3 min. If desired, sprinkle with
grated cheese after seasoning.
Corn Loosen husks from ears of garden-fresh
cprn. Do not remove but care
fully pull down husks only far enough to
remove silk and blemishes. Dip into 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, turning often,
about 15 min., or until corn is tender.
Potatoes Scrub, dry, and rub potatoes
with fat. Wrap each one in aluminum
foil, sealing edges with double folds.
Place on grill for about 1 hr. (turning
several times), or until potatoes are soft
when pressed with glove-protected fin
'gers. Loosen foil, cut a cross in top of
each potato. Pinch open; add butter and
seasonings.
TO PREPARE: 12 MIN.
Chicken Oriental
TO MARINATE: 3 HRS.
TO GRILL: 20 MIN.
2 broiler chickens, 1 to 1 lbs.
each, ready-to-cook weight
Vj cup soy sauce
'4 cup sugar .
3 drops Tabasco
1 'i teaspoons ground ginger
Vt teaspoon Accent
Few grains paprika
1 clove garlic (thin, papery outer
skin removed), crushed in a
garlic press or minced
Melted butter
1. Clean, rinse, and dry chicken. Split
each ' chicken in half lengthwise. (If
chickens are frozen, thaW according to
directions on package.) Crack joints of
drumsticks, thighs, and wings so chick
ens can be kept flat during grilling.
2. Mix together in a large shallow dish
the soy sauce, sugar, Tabasco, ginger,
Accent, paprika, and garlic. Add chicken
to soy-sauce marinade; cover and mari
nate about 3 hrs., turning occasionally.
3. Drain and reserve marinade for bast
ing. Place chicken halves on greased
grill or in a greased steak broiler. Brush
with melted butter. Grill, cut side down,
about 3 in. from coals. Turn every 5 min.
to brown and cook evenly. Brush fre
quently with reserved marinade.
4. Grill about 20 min. or until chickens
test done. Chicken is done when meat on
thickest part of drumstick cuts easily
and shows no pink. 4 servings
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CHEESE SAUCE IN 3 MINUTES !
no flour or shortening needed !
The secret is Carnation, the milk that whips
Takes less time because there's less to blend. No flour! No short
ening! Just Carnation and cheese. For Carnation is twice as rich as
other forms of milk. Makes smoother cheese sauce, too because
it's specially homogenized to blend better than ordinary milk.
I RECIPE:
FREE: Send for
"One-Dish Meals"-colorful
booklet of quick.
easy recipes. Excitingly
different! Address
Mary Blake, Carnation Co..
Dept. FW-582,
Los Angeles 19, Calif.
COM. CAftNATION CO.
r " V ftT Add 2 cups (about KJC
I v'Ci 8 ounces) grated -w rnV
L-X process-type . ' WAPORATlPX , ..
fy- insasp American Cheese. fi 11 1 I EX. contented
. XK Stir over heat . kNi B " td&A Com"
f V r-CV until the cheese I W! 0 '"CREASED H0M ?
I NS SyT melts. That's all!
f .
fjmm4 Simmer 1 cups
VJJff ( (large can) undiluted
?lvr-i Uarnation ana
teaspoon salt over
ija1 low heat to just
"4 below boiling
( 2-3 minutes ) .
W-S ''.A ' '
Serve as illustrated . . . with vegetables, or in casseroles! Creamy-smooth
every time because it's made with double-rich Carnation!