Medford mail tribune., August 05, 1962, Image 47

Grilled Beef Tenderloin, Peach Fluff Pie,
ice coffee, tossed salad, and Spicy Rice
the makings for a patio supper.
1 HXi ' ? 5 I I
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AT THE SIGN OF
securely, leaving room for expansion.
4. Place pouches on grill over hot coals, or on
baking sheet in a 450F oven for IS min.
5. Open foil and fluff rice with a fork before
serving. 6 servings
Vegetable Medley in Foil
TO PREPARE : 15 MIN. TO GRILL: 15-20 MIN.
3 medium-sized zucchini, cut in Vi-in. slices
7 large mushrooms, sliced lengthwise through
caps and stems
8 large pimiento-stuffed green olives, sliced
1 large tomato, cut in pieces
3 medium-sized onions, thinly sliced
3 tablespoons olive oil
1 clove garlic, crushed in a garlic press
or minced
1 teaspoon parsley flakes
Vi teaspoon basil
1 teaspoon salt
Freshly ground black pepper
1. Toss together first five ingredients in the cen
ter of a large square of heavy-duty aluminum
foil; gently mix in remaining ingredients. Bring
edges of foil up over mixture and seal tightly to
avoid leakage when packet is turned.
2. Place on grill about 3 in, from coals and cook
15 to 20 min., or until zucchini is tender. Turn
packet over occasionally to cook vegetables evenly.
i to 6 servings
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Family Weekly Cookbook MELANIE DE PROFT, Food Edu
Grilled Beef Tenderloin
TO PREPARE: 5 MIN. TO GRILL: 25-35 MIN.
2 env. cheese-garlic salad dressing mix
Vi cup salad oil
1 3- to 4-lb. beef tenderloin
1. Blend salad dressing mix with salad oil.
2. Brush tenderloin generously with dressing
mixture. Place the meat on a greased grill 4 to 6
in. from the coals.
3. Grill 25 to 35 min., or until the tenderloin
reaches the desired degree of doneness, turning
frequently so that the meat cooks and browns
evenly on all sides.
4. To serve, cut into thin slices. 6 to S servings
Note: Flank steak may be substituted for tender
loin. Score steak in crisscross pattern, being care
ful not to cut more than Vi in. deep. Grill about
3 min. on each side 3 in. from coals. To serve,
cut diagonally into thin slices.
Spicy Rice
TO PREPARE: 20 MIN. TO GRILL: 15 MIN.
2 cups water
1 8-oz. can tomato sauce
cup chili sauce
3 tablespoons chopped onion
Yi teaspoon salt
Vi teaspoon black pepper
Vs teaspoon Tabasco
Vi teaspoon crushed marjoram
2 cups packaged precooked rice
Vi cup butter or margarine
1 cup small fresh mushrooms (separate caps
from stems and chop stems only) ,
1. Make six pouches from 12-in. square sheets of
heavy-duty aluminum foil by pressing each sheet
of foil into a small bowl to form pouch; remove
from bowl.
2. For sauce, mix the water and next seven in
gredients together in a bowl.
3. Divide rice, sauce, butter, and mushrooms
equally into the six pouches. Seal each pouch
Peach Fluff Pie
TO PREPARE : 20 MIN. TO CHILL: 3-4 HRS.
Pastry for 1-crust 9-in. pie (your
favorite recipe or a prepared mix)
1 3-oi. pkg. orange-flavored gelatin
' cup sugar
Few grains salt
1 cup very hot water
1 12-oz. pkg. frozen peaches, thawed, drained,
and chopped (reserve Vi cup sirup)
cup plus 2 tablespoons orange juice
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2't tablespoons lime juice
1 pkg. dessert topping mix
Vi cup milk
Vi teaspoon almond extract
1. Prepare and bake pastry shell; set aside on
cooling rack to cool.
2. Dissolve gelatin, sugar, and salt in hot water.
Stir in peach sirup and the next four ingredients.
3. Chill until slightly thicker than consistency of
thick, unbeaten egg white. If chilled over ice and
water, stir frequently; if chilled in refrigerator,
stir occasionally.
4. Meanwhile, prepare dessert topping mix ac
cording to package directions, using cup milk
and extract.
5. Fold topping mix and peaches into gelatin.
6. Turn filling into pastry shell; chill until firm,
about 3 hrs.
7. Serve with additional dessert topping and
sliced peaches, if desired. One 9-in. pie
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Family Wetklv. Augutt 5, 1WJ