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An outdoor setting coils for easily prepared favorites to go along with your grilled specialties.
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grilled meals provide an added thrill when cooked away
from home in a shady forest nook, at the beach, or at a
roadside park. Accent is on fun because even on-the-go
cooking over the coals requires a minimum of preplanning
and preparation, so any number can enjoy an outing
even for a spur-of-the-moment party.
Meats are the focal point for outdoor dining, and a hearty
potato accompaniment, also grilled, means good eating.
Fresh garden vegetables can be grilled in aluminum foil
or toted iced as relishes. Toasty-hot breads, convenience
desserts, and hot or chilled beverages complete the meal.
The many attractive paper products now available plastic
coated and heavy-duty plates, colorful cups, serving con
tainers, and napkins mean less work and more fun from
the first inspiration to the last glowing coal.
Full-Flavored Steak
!4 cup soy sauce
24 tablespoons brown sugar
1 Vi tablespoons sugar
1 tablespoon tarragon vinegar
1 tablespoon ground ginger
1 clove garlic, crushed
3 lbs. beef steak (such as sirloin. Porter
house, T-bone, or rib), cut IVi-in. thick.
1. Blend first six ingredients together.
2. Put meat into a large shallow dish and
pour soy-sauce mixture over meat. Allow to
marinate at least 30 min., turning once or
twice.
3. Remove meat from marinade, reserving
marinade for brushing steak during grilling.
4. Place steak on lightly greased grill about
3 in. from coals. Brushing frequently with
marinade, grill about 6 min., or until first
side is browned. Turn with tongs and grill
second side about 6 min., or until done. To
test doneness, slit meat near bone and note
color of meat. Remove from grill to serving
plates. 4 to 6 servings
Potatoes with Onion Slices
Pare baking potatoes and cut each potato
crosswise into slices about Vi in. thick.
Brush cut surfaces with melted butter and
sprinkle with salt and black pepper. Tlace
each sliced potato on a piece of heavy alumi
num foil and insert Vi-in. onion slices be
tween the potato slices. Brush the top with
melted butter and sprinkle with shredded
Parmesan cheese. Wrap tightly with the foil.
Set on grill and cook about 45 min., or until
tender. Turn edges of foil back and serve.
Frankfurter Kabobs
cup salad oil
Va cup cider vinegar
Vi cup catsup
I tablespoon prepared mustard
1 clove garlic, crushed
Vs teaspoon salt
Few grains black pepper
1 lb. frankfurters
Small whole onions
Green peppers, cut in squares
Mushroom caps
1. Blend first seven ingredients together in a
saucepan. Bring to boiling; boil 5 min. Cool.
2. Slice each frankfurter diagonally into
thirds. Put frankfurter pieces into a shallow
dish and pour salad-oil mixture over them.
Allow to marinate about 2 hrs.
3. Remove meat from marinade, reserving
marinade for brushing kabobs during grill
ing. Thread alternately onto skewers the
frankfurter pieces, onions, green-pepper
squares, and mushroom caps.
4. Brushing generously and frequently with
marinade, griil kabobs on a greased grill
about 3 in. from coals about 15 min., or until
thoroughly heated. 4 to 6 servings
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Family Weekly. May IS, 1960