The following recipes from The Jim Loyd's Meats and Casseroles Cookbook did not appear in the open line bulletins.

PAGE 91 OUTDOOR COOKING

Outdoor cooking recipes are usually included in the meat and meat dish chapters, perhaps denying them an identity of their own. This should not be, according to the devoted followers of the art of turning and burning over charcoal, gas, wood and even electric fires. Outdoor cooking is in a class by itself, echoes the perfectionist capable of transforming a lowly cut of meat into a smoked morsel of epicurean qualities. A lot of help for the novice is now available. Appliance manufacturers, meat producers and anybody else who likes to experiment over an outdoor grill or open fire, are offering recipes that are pretty easy to follow. Some of the recipes in this chapter are products of National "Cook Off" Contests conducted all over the country, promoted by Beef, Pork and Poultry Producers. And a special Thank You to Gas Lamp Sales, Incorporated, in Cedar Rapids for their gracious assistance in compiling this chapter. They are representatives of the Charmglow Gas Grill Company and are always demonstrating their product by using some of their favorite recipes to show their customers how easy it is to go to it with gas. All these recipes are "tried and true" by somebody somewhere, who could be the next Cookout King, but for the moment, is content with sharing a recipe that might get somebody else excited about one of their favorite activities ... outdoor cooking.

PAGE 94

GRILLED PEPPER STEAK

4 pounds 1½ inch boneless sirloin steak
Salt
4 tablespoons freshly ground black pepper, coarsely ground

Press pepper into both sides of steak. Let stand at room temperature an hour before it is to be served. Cook on medium to high heat 15 to 20 minutes for a rare steak. Salt and turn and cook 8 to 10 minutes longer. Salt second side. Yields six to eight servings. Serve on hot platter.

ROLLED RIB ROAST

Have the butcher bone the meat and prepare the rolled roast. Ribs of beef are the most popular for rolled roasts, however, sirloin tips and pork loins make excellent rolled roasts. The roast should have only a thin layer of fat oil the outside because excessive fats can cause flare up. The roast should be tied with heavy twine at about one inch intervals. Ask the butcher to season the meat with your favorite seasoning salt before he rolls the meat or season to your own taste yourself. Place roast on the rotisserie and be sure that the spit. passes through the center of roast. Always use a thermometer when barbecuing a roast to obtain the exact degree of doneness that you prefer. Be sure thermometer is inserted parallel with the spit. Thermometer should be inserted close to the center of roast, but must not touch the spit of the rotisserie. Allow roast to rest on the cutting board ten to twenty minutes before cutting, and juices will then be distributed more evenly throughout the roast. About ½ pound per serving is generally sufficient. A minimum size of 4 pounds is considered best for barbecuing rolled roasts. Start roast over high heat the first five minutes. Then adjust beat to medium for cooking. Watch for any flare up that may cause meat, to burn. 140° is rare (18 to 20 minutes per pound), 160° is medium (20 to 22 minutes per pound) and 170° is well done (22 to 24 minutes per pound).

BEEF TENDERLOIN

4 to 6 pound beef tenderloin
20 fresh mushroom caps
4 strips of bacon (optional)
Season to Taste

Trim fat from surface of tenderloin. Secure meat on spit. Place on rotisserie attachment. Place foil drip pan under meat and insert meat thermometer in thickest portion of the coast. After cooking over high heat for about 10 minutes (closing hood if so equipped), reduce heat to medium high. If meat appears to be drying out, stop the spit and fasten several strips of bacon to the roast with toothpicks or skewers. Be sure not to let the bacon burn. When the meat thermometer reaches 140°, your roast should be done. Don't overcook this one. Test the thickest part with a sharp knife. The center should be rare and the outer portions at either end medium to well done. Total cooking time about 45 minutes. To serve carve ½ inch slices across the grain. While the meat is cooking, place the mushroom caps liberally covered with butter, in heavy duty foil. Seal well. Place package at edge of cooking area on grill for about 15 to 20 minutes or until done. After slicing tenderloin steak, spoon mushroom caps over each steak before serving.

PAGE 95

SAN FRANCISCO SHORT RIBS

3 pounds beef short ribs
½ cup water
½ cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
2 tablespoons salad oil
¼ teaspoon hot pepper sauce
1 clove garlic, crushed
¼ teaspoon freshly ground black pepper

Combine all ingredients except beef short ribs and pour over short ribs. Cover. Refrigerate several hours or overnight. Roast in rotisserie blanket with foil drip pan underneath. Roast over medium heat with hood closed for 1 hour and 15 minutes or until tender. Baste occasionally with remaining marinade. The ribs will be crusty on the outside and tender inside.

FAMILY CHUCK GRILL

2 pounds chuck steak, cut ½ to ¾ inches thick
8 ounce can tomato sauce
1/3 cup vinegar
1 tablespoon cooking oil
1 tablespoon horseradish
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon pepper

Trim fat from meat and pierce both sides with fork. Place in shallow non metal dish. Combine all ingredients but meat and pour over meat. Refrigerate, covered, several hours. Drain steak, reserving marinade. Broil steak or grill over glowing charcoal or gas grill 4 to 5 inches from source of heat using medium heat. Allow 20 to 25 total cooking time for medium, turning steak only once. Simmer remaining marinade about 3 minutes and serve over steak.

PAGE 96

CUBE STEAKS WESTERN STYLE

4 cube steaks, 8 ounces each
1½ teaspoons dry mustard
3 tablespoons white wine vinegar
3 tablespoons Worcestershire Sauce
2 teaspoons salt
2 cloves garlic crushed
2 teaspoons freshly ground black pepper

Combine all ingredients but steaks for basting sauce. Wipe steaks with a damp towel. Grill over medium high heat for 4 minutes on a side, brushing steaks several times with basting sauce while grilling.

GIANT BURGERS

Plan for 1/3 pound ground beef for each serving. Shape each serving into a large patty, pressing between two layers of wax paper till 8 or 9 inches in diameter. Spread about 2 tablespoons stuffing on one half of each patty, leaving about 1 inch edge. Stuffing may be grated cheese, pickle relish, chopped onion, or a combination of these. Flip uncovered half of patty over stuffing as you would a turnover. Seal edges. Grill 3 to 4 inches from hot coals until done. Turn once during grilling. Season.

PAGE 97

COUNTRY CLUB HAMBURGER

4 ounce package bleu cheese
3 ounce package cream cheese, softened
1 teaspoon instant minced onion
1 teaspoon horseradish
1 teaspoon prepared mustard
4 pounds ground beef
12 slices bacon
Salt and Pepper
12 hamburger buns, halved

Combine half bleu cheese with cream cheese, onion. horseradish and mustard. Shape ground beef into 24 thin patties. Top 12 patties with about 1 tablespoon cheese mixture. Cover with remaining patties and seal edges. Wrap bacon slice around edge of each patty. Secure with toothpick. Cook over medium heat for 10 to 15 minutes. Turn once during cooking. Season with salt, pepper and top with remaining bleu cheese. Place buns, cut side down on grill to toast. Serve each patty on toasted bun. Yields 12 servings.

WINEBURGERS

2 pounds beef chuck, ground
2 teaspoons Worcestershire Sauce
2 tablespoons minced onions
2 teaspoons prepared mustard
1/3 cup catsup
2 teaspoons horseradish
½ cup fine dried bread crumbs
½ cup dry red wine
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon pepper

Combine ingredients and shape into 8 patties, about 1 inch thick. Brush with melted butter, place on hot grill and brown slowly on both sides until done (about 10 to 20 minutes). Yields 8 servings.

SMOKY CHEESEBURGERS

1 pound ground beef
1 teaspoon salt
Dash of Pepper
1 tablespoon Worcestershire Sauce
5 ounce jar smoky cheese spread
1 tablespoon pickle relish
2 teaspoons prepared mustard
6 split hamburger buns

Combine beef, salt, pepper and Worcestershire Sauté. Mix thoroughly. Form into patties. Grill slowly on medium heat. Combine cheese, relish and mustard and spread on top half of hamburger buns. Place both halves of buns on grill and broil until cheese bubbles and buns toast. Put buns together with a meat patty and onion rings in each. Makes 6 servings.

PAGE 98

ROMAN BURGERS

2 pounds ground beef
6 ounce can tomato paste
½ cup grated Parmesan or  Mozzarella Cheese
2 tablespoons chopped parsley
1 teaspoon oregano
1 teaspoon salt
Dash of Cayenne Pepper

Mix all ingredients together. Shape into patties or meat balls. Delicious when served on toasted Italian or French Bread. Grill over medium heat. Serves 8.

BURGER KABOBS

2 tablespoons grated onion
1 tablespoon chopped parsley
1 pound ground beef
1/3 cup fine, dried bread crumbs
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk or cream
Herb basting sauce
1 can (1 pound) whole onions, drained
1 can (4 ounces) extra large button mushrooms, drained
1 green pepper, cut into chunks
2 large or 4 small tomatoes
Melted butter

Mix grated onion, parsley, beef, bread crumbs, salt, pepper and milk or cream well, but do not knead. Shape into 16 balls and brush with herb basting sauce. Arrange beef balls, onion, mushrooms and green pepper chunks alternately on small metal skewers. Brush with melted butter, and place on hot grill and brown slowly until done, about 10 to 20 minutes. Brush with marinade and turn kabobs frequently to brown evenly. Cut large tomatoes into quarters, or small tomatoes into halves. Arrange on an additional skewer and place on hot grill about 3 minutes before kabobs are done. Yields 4 servings.

HERB BASTING SAUCE:

Melt ¼ pound butter or margarine. Add 1 teaspoon celery seed and 1 tablespoon chopped parsley leaves. Add ½ teaspoon of your favorite herb. For a distinctive taste try ½ teaspoon of any one of leaves or thyme.

PAGE 99

SMOKED AND CURED PORK
Try boneless roasts fresh ham, loin or Boston Butt.

All cured pork processed under federal meat inspection has received some cooking and therefore requires less cooking time than the same cuts of fresh pork. Fully cooked cured pork needs only to be heated through. Smoked ham, bone in, count on 2 or 3 servings per pound. Without bone, count on 3 to 4 serving per pound. Smoked, boneless shoulder butt for spit cookery, count on 3 to 4 servings per pound, Smoked picnic shoulder, bone in, count on 3 to 4 servings per pound. Smoked ham slice, center cut, count on 3 to 4 servings per pound. Get fully cooked, It takes less time. Buy 1 inch thick. Cut fat edge through connective tissue to prevent curling. Smoked pork chops, allow 1 to 2 per person.

ROAST PIG HAWAIIAN STYLE

A tour of Hawaii has to produce a secret desire to produce your
own Luau, complete with the pig in the pit. In 1962, Farm Journal featured an article by Mrs. Leland Wenzel in Kent, Illinois with directions so complete and authentic that it was also used by Iowa State University in one of it's Pamphlets on Barbecuing. Even with these excellent instructions, you have to have more than a little nerve to tackle a project of this size. But, if something goes wrong with the pig in the pit, you can always just cover it up. You will need:

WHOLE YOUNG PIG: A white one, dressed and shaved. The locker man did this even though he usually skins them.
ROCK LINED PIT: Dug ahead of time.
ROUND SMOOTH ROCK: For pit or steam bed, sun dried a week before using them.
HARD WOOD: Three bushels or more.
GREEN CORN STALKS AND LEAVES: Unless you have the ti leaves or palm tree leaves native. to Hawaii.
BIG TONGS: For handling hot rocks.
CHICKEN WIRE FENCING: Enough to encircle the pig.
TWO BALING HOOKS: To carry the roast pig.
12 CLEAN BURLAP SACKS
CANVAS: Large enough to cover the pig.
1. Figure 85 pound live pig to feed from 45 to 55 people.
2. Dig a hole 2½ to 3 feet deep at center with a diameter of 5 to 7 feet, depending on the size of the pig. Line with rocks.
3. Stack wood in lined pit in tent like fashion. Light fire. Additional small round rocks should he placed in fire to be heated.
4. As fire bums down, wet the burlap and prepare pig. Salt, pepper, onion salt should be rubbed inside the cavity of the pig. Place pig on chicken wire. Under the legs, make slits big enough to insert round heated rocks. When fire has burned down and rocks are very hot use tongs to fill the abdominal cavity and slits, in legs with hot rocks. Tie front legs together, then back legs. Wrap pig in wire, fastening well, so it can be lifted.
5. Completely cover ashes and rocks with corn stalks and leaves. Lower pig right onto the leaves. Cover it generously on top with more leaves.
6. Place wet burlap bags over leaves to hold the heat and steam the pig,
7. Cover with large canvas. Shovel dirt or gravel over canvas to keep steam in.
8. Cooking time starts now. 2 hours for 25 pound pig, 2½ hours for 50 pound pig and 4 hours for any heavier. When in doubt, leave it in the pit a bit longer. Pig will not hum as it is cooked by steam.
9. To uncover, remove dirt or gravel, canvas, burlap and covering leaves. Lift the wire wrapped pig and carry with hooks. Remove wire. You are now ready to serve. Servers in Hawaii dip their hands in cold water frequently as they pull pork apart for individual servings.
10. After pork, called Kalua Pig in Hawaii, has been enjoyed by all and your Luau is a big success, face in the direction of Kent, Illinois and in unison, say, "Aloha, Mrs. Wenzel".

PAGE 100

PORK LOIN ROAST

Allow about ¾ pound per serving. The best quality pork should always be purchased. To serve more people, have your butcher bone and tie two pork loins together, fatty side out. He should use a heavy twine tied about every inch. Pork loin should be barbecued on the rotisserie. Cook roast slowly on low beat and during last 15 minutes brush roast with ham glaze. Pork must he cooked until well done, about 175° to 180° on your meat thermometer.

HAM GLAZE:

Combine 2 tablespoons butter, ¼ teaspoon dry mustard, ¼ cup brown sugar, and ¼ cup pineapple syrup. Combine ingredients and heat to boiling point. Yield about ½ cup.

PAGE 101

APPLE GLAZED PORK LOIN

5 pound rolled pork loin roast
2 tablespoons sage
1 tablespoon seasoned salt
1 teaspoon white pepper
½ cup apple juice
¼ cup salad oil
1 teaspoon dry mustard
1 tablespoon parsley flakes
1 teaspoon dill weed

Combine sage, seasoned salt and white pepper. Rub on pork. Secure on spit and insert meat thermometer. Place foil drip pan under meat. Roast on high heat with hood closed for 15 minutes then adjust heat to medium and roast 3 hours longer or until meat thermometer registers 170°. Combine apple juice, salad oil, dry mustard, parsley flakes and dill weed for basting sauce and baste pork frequently during cooking time. Remove to serving platter and let stand 15 minutes before carving.

STUFFED PORK CHOPS

4 rib pork chops, inches thick, with pockets
2 tablespoons butter
½ cup chopped celery
2 tablespoons minced onion
¾ cup bread cubes, ½ inch
¾ cup diced unpared apple

Melt butter in skillet. Add celery and onion. Cook for five minutes.
Add remaining ingredients except pork chops. Toss lightly to combine. Fill each pocket with the stuffing. Close opening securely with skewers. Grill over medium heat for one hour or until chops are tender. Turn frequently during cooking time. Four servings.

PAGE 102

BARBECUED PORK TERIYAKI

4 pork steaks or chops, ½ inch thick
1 beef bouillon cube
2 tablespoons hot water
1 teaspoon ground ginger
¼ cap soy sauce
2 teaspoons salt
1 tablespoon sugar
¼ cup honey

Dissolve bouillon cube in hot water, add ginger, soy, sauce, salt, sugar, and honey and blend. Put meat in dish and pour marinade over meat. Cover and refrigerate 2 hours, turning occasionally. Remove pork from marinade, drain well and grill over medium heat for 10 minutes per side, basting occasionally with remaining marinade.

WHITEY FORD SPARERIBS

2 to 3 pounds country spareribs
1 clove garlic, pressed
3 tablespoons chicken broth
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon salt

Place spareribs in shallow baking dish. Pour combined remaining ingredients over meat. Cover with foil. Chill 3 to 4 hours, turning ribs occasionally. Drain pork. Reserve marinade. Place meat on rack about 3 to 4 inches from medium coals. Grill about 1¾ hours, turning frequently and basting with reserved marinade. Yields four servings.

COUNTRY STYLE FRENCHED RIBS

4 to 6 pounds French Pork Ribs, cut 1 inch thick
8 ounce can Tomato Sauce
½ cup catsup
¼ cup brown sugar
¼ cup Open Pit Barbeque Sauce
3 tablespoons lemon juice
1  tablespoon Worcestershire Sauce, with smoke
2  tablespoons vinegar
1  tablespoon prepared mustard
1 teaspoon chili powder
3  tablespoons minced onion

Combine all ingredients but ribs in a sauce pan. Simmer ½ hour. Cool and refrigerate. Sprinkle both sides of ribs with Adolph's Seasoned Meat Tenderizer 30 minutes before grilling time. Place meat on grill at a fairly low temperature. Turn meat several times until brown (about 45 minutes). Brush with sauce, keep on grill only long enough for glaze to form on ribs, about 5 to 10 minutes. Remove. Serve one or two ribs per person. (James Eiselt, Madelia, Minnesota)

PAGE 103

CANTONESE PORK

3 pounds, Loin End
4 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Hoisin Sauce
2 tablespoons white vinegar
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon finely chopped garlic
2 tablespoons chicken broth
½ teaspoon salt

Combine ingredients in blender, adding garlic last. Do not liquefy the garlic, but leave in small pieces. Marinate pork four hours in sauce, no less than one hour, basting and turning occasionally. Use meat thermometer. Cook the loin over a medium low heat, turning meat every 20 minutes, basting the meat with sauce. When thermometer reaches 165°, give it 5 minutes, then remove. Meat will continue to cook and reach the desired 170° needed. Let meat cool before carving as it will cut easier. Cooking time will depend on size of cut of meat, distance from the fire and amount of charcoal used. For this reason, a meat thermometer is recommended to eliminate guess work. (Jack T. Morton, Sr., Indianapolis, Indiana)

GLAZED WHOLE HAM

Trim fat from 8 to 10 pound cooked ham. Tie securely with butcher's twine if necessary. Secure, firmly to spit and insert meat thermometer. Place foil drip pan under meat. Roast an medium high heat with hood closed for 2 hours or until meat thermometer registers 135° to 140°

8 ounce jar apricot preserves
¼ cup cider vinegar
¼ cup packed brown sugar
1 teaspoon ground ginger
4 or 5 maraschino cherries, minced

Combine ingredients and simmer 5 minutes. Brush the glaze on the ham several times during the last 30 minutes of cooking. Just before serving, brush again and move meat close to fire for high heat for five minutes. Carve in generous ½ inch slices. Yields 12 to 14 servings.

STUFFED PORK TENDERLOIN ROAST

5 pound pork tenderloin rolled roast
1/3 cup chopped onion
1/3 cup diced celery and tops
2 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
½ teaspoon sage
1 beaten egg
½ can cream of celery soup
6 slices day old bread, cubed
½ Can Cherry pie filling
2 tablespoons orange juice
1 teaspoon grated lemon rind
dash of nutmeg and cinnamon

Select a 5 pound pork tenderloin roast. Separate the two sections and sprinkle with salt and pepper. Place dressing between the two sections of meat. Make dressing by cooking onion and celery in butter until tender. Add salt, pepper and sage. Remove from heat and stir in egg and soup. Pour over bread, cut in cubes. Mix well for dressing. Tie securely and wrap meat in foil. Grill pork over medium to medium low heat until well done, 170° on meat thermometer. To serve, unwrap meat and place on large platter. Spoon warm cherry sauce, made with last four ingredients, over roast. (Roland D. Jensen, Fontanelle, Iowa)

PAGE 104

TENDERLOIN A LA CHAIRMAN MAO

1½ to 2 pound pork tenderloin, sliced lengthwise
4 slices fresh ginger root, minced or ½ teaspoon dry powdered ginger root
1 scallion, chopped
2 cloves garlic, minced
3 tablespoons soy sauce
½ teaspoon salt
1 tablespoon chili sauce
6 tablespoons dry sherry
1 tablespoon Hoisin Sauce, optional
2 tablespoons honey

Combine all ingredients except meat and 1 tablespoon of the honey. Mix well and pour over tenderloin. Marinate two to three hours, turning often. Remove tenderloin from marinade and brush with the remaining honey. Grill 4 to 6 inches from medium hot coals for one hour. Turn and baste often. When done, slice diagonally about ¼ inch thick and serve as an appetizer or as a main dish. Makes 4 servings. Serve with Chinese Hot Mustard, Hoisin Sauce for pork, and Sweet and Sour Plum Sauce.

PAGE 105

FAMILY HAMMYS

Two, three or four pound piece semi boneless ham or smoked picnic
2 tablespoons concentrated lime juice
2 bunches fresh garden onions (3 or 4 small onions to a bunch)
1 green pepper
1 medium sized hunk of swiss cheese

Cut the ham into chunks, size to fit your meat grinder. Include pieces of fat in the ham. Utilize the entire, ham so that there is no waste, saving the bone for bean soup. Chop the green pepper and the onions together. After grinding the ham, work in the chopped pepper and onions along with the lime juice. Form ingredients into patties, making sure the patties are firm. Place on your barbecue grill and cook till golden brown on one side, then turn and do the same to the other side. Just before removing from grill, put a piece of Swiss cheese aver each pattie and let melt. Serve in a bun or on bread. (Charles R. Evers, Marion, Ohio)

CURRIED PORK ON A STICK

1 cup lemon juice
2 tablespoons curry powder
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon salt
2 small onions, grated
Dash of Tabasco Sauce
2 to 3 pounds lean pork, cut into 1½ inch cubes
2 to 3 green peppers, cut in squares
3 cups cooked rice
Finely Chopped scallions
Chopped Peanuts

Combine lemon juice, curry powder, soy sauce, sugar, salt, grated onions, and a dash of Tabasco. Marinate pork in mixture for 12 hours. Thread pork on skewers alternately with green pepper. Broil on medium coals 35 to 40 minutes, turning frequently. Serve on Rice, garnish with scallions or peanuts. Yields six servings.

PAGE 106

LEMON BARBECUED CHICKEN

Select a 2½ pound chicken. Split chicken in half lengthwise, or quarter. Break the joints of the leg, hip and wings so the bird will lie flat during grilling. Mash 1 clove of garlic with ½ teaspoon salt in a bowl. Stir in ½ cup oil, ½ cup lemon juice, 2 tablespoons chopped onion, ½ teaspoon pepper and ½ teaspoon dried thyme. Allow to stand at least 1 hour to blend flavors. This recipe makes ¾ cup of sauce. Brush with Lemon Barbecue Sauce or marinate in sauce while getting the fire ready. Drain off excess sauce before grilling. Place chicken pieces on grill 6 to 8 inches from coals with bone side nearest the heat. Keep turning every 3 to 5 minutes and baste with sauce. Do not let chicken burn or blister. Takes 30 to 60 minutes depending on size. Larger size may take close to 1½ hours. Chicken is done when joints move easily.

PAGE 107

ZESTY BARBECUED CHICKEN

2 3 pound chickens, quartered
½ cup chopped onion
½ clove garlic, crushed
½ cup tomato soup
¾ cup catsup
¾ cup water
2 tablespoons salad oil
2 tablespoons cider vinegar
1 tablespoon Worcestershire Sauce
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper

Place chicken, skin side up on grill 3 to 4 inches over medium coals. Grill 15 minutes, turn and grill second side. 15 minutes. Meanwhile, simmer combined remaining ingredients in a one quart saucepan for 15 to 20 minutes. Baste chicken with sauce, continue grilling 25 to 30 minutes longer, turning and basting chicken every 5 minutes. Serve with remaining sauce. Yields 8 servings.

CHILI CHICKEN

1 broiler fryer chicken (2 to 2½ Pounds), cut up
1 cup salad oil
½ cup cider vinegar
1 tablespoon brown sugar
2 teaspoons chili powder
¾ teaspoon seasoned salt
¾ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon seasoned pepper
½ cup dairy sour cream

Place chicken in shallow dish. Combine remaining ingredients except sour cream and pour over chicken. Cover and refrigerate for one hour, turning pieces occasionally. Cook chicken over low heat for 1 to 1¼ hours, turning every 15 minutes and basting occasionally with marinade. Just before chicken is done, blend remaining marinade with sour cream and beat just until warm. Serve with chicken. Makes 4 servings.

GOLDEN BARBECUED CHICKEN

1 ready to cook frying chicken, 2½ to 3 pounds
¼ cup butter, melted
2 tablespoons lemon juice
¾ teaspoon garlic juice
1 teaspoon salt
¼ teaspoon white pepper
½ teaspoon paprika

Cut chicken into serving pieces. Combine remaining ingredients for basting sauce. Brush on chicken pieces. Place in rotisserie basket. Close basket top securely. Cook over high heat for 20 minutes. Then adjust coals for medium heat and cook 30 minutes more or until
chicken is tender. Serves 3 to 4 servings.

PAGE 108

CHICKEN HAWAIIAN

6 medium chicken breasts
½ cup soy sauce
½ cup pineapple juice
¼ cup cooking oil
½ teaspoon dry mustard
2 teaspoons ground ginger
1 teaspoon garlic salt
¼ teaspoon freshly ground pepper

Arrange chicken in shallow baking dish. Combine ingredients for marinade in a saucepan, sauté 5 minutes. Cool. Pour over chicken and let marinate 1 to 2 hours. Remove from marinade and place in a rotisserie basket. Fasten basket top securely. Place on spit and secure firmly. Place foil drip pan under chicken. Cook first over high heat for 20 minutes. Then adjust heat for medium heat and cook 40 minutes more until chicken is tender. Brush frequently with marinade. 6 Servings.

QUICK CHICKEN TERIYAKI

Pour about ½ cup Kikkoman Teriyaki Sauce, over 3 pound cut up broiler fryer. Marinate 1 to 2 hours or overnight in refrigerator. Remove from marinade and place on grill 5 to 7 inches from heat. Cook about 20 minutes on each side. Baste occasionally. Makes 4 servings.

EVERYBODY'S FAVORITE BARBECUED CHICKEN

3 broiler fryer chickens, halved
2 cups catsup
½ cup beer
¼ cup lemon juice
¼ cup olive oil
2 tablespoons Instant Minced Onions
2 tablespoons brown sugar, firmly packed
2 tablespoons Teriyaki Sauce
1 tablespoon vinegar
2 tablespoons Instant Minced Garlic
1 teaspoon Basil Leaves
1 teaspoon black pepper
1 teaspoon dry mustard
¾ teaspoon thyme leaves
½ teaspoon Oregano Leaves
½ teaspoon Chili powder
¼ teaspoon Cayenne Pepper
1 teaspoon salt

Wash and dry chicken halves. Mix together remaining ingredients in a two quart sauce pan. Bring to boil. reduce heat and simmer 10 minutes. Place chicken, skin side down, on grill about 6 inches from heat. Cook until lightly browned. Turn and brown second side. Grill 40 minutes longer, or until well done, turning and brushing frequently with sauce. Heat remaining sauce and serve with chicken. Makes 6 servings.

PAGE 109

WHOLE TURKEY

Select a fresh ready to cook hen weighing from 8 to 12 pounds. Allow about one pound per person. Rinse the body cavity with dry wine or vinegar. Sprinkle body cavity with salt and then add your favorite stuffing. Tie bird opening with heavy twine or metal skewers. Wings may be folded and tied in back of bird. Balance on spit of rotisserie and insert meat thermometer into breast, not letting it touch bone. Cooking time will be about 20 minutes per pound, but depend on the thermometer for accuracy. It should register 185°. Brush turkey often with cooking oil or basting sauce while barbecuing. Use medium heat while cooking. For browning, cover may be closed for five or ten minutes before cooking time is up. Allow turkey to cool 10 to 15 minutes before carving to give meat a chance to regain firmness.

BASIC DRESSING:

1 cup melted butter
1 cup minced or shredded onion
2 quarts firmly packed bread cubes (2 or 3 day old bread)
1 egg
2 teaspoons salt
1 teaspoon freshly ground pepper
Fresh Milk to moisten to desired consistency

PAGE 110

BARBECUING A TURKEY BY THE INJECTION METHOD

½ cup water
½ cup lemon juice
½ tablespoon water soluble garlic juice
½ teaspoon Tabasco Sauce
1 tablespoon salt
12 to 14 pound turkey

Blend and beat all ingredients except turkey until lukewarm. Using a 12 to 20 cc. syringe and a 12 to 14 needle, 2 to 3 inches long, fill syringe and insert needle just under the skin of drumstick, thigh, inner wing and front and rear of each breast. Cook on spit using meat thermometer to 190°, Use medium beat for most of the cooking time, adjusting coals for a higher heat the last 10 to 15 minutes and lowering cover to brown out the turkey. Watch that thermometer!

TURKEY BREASTS ON A SPIT

2 turkey breasts (about 5 pounds each) or 1 whole turkey, 10  to 12 pounds
1 cup orange juice
½ cup lemon juice
¼ cup Kikkoman Soy Sauce
¼ cup light brown sugar, firmly packed
1 teaspoon Curry Powder
1 teaspoon Black Pepper
½ teaspoon Ginger
¼ teaspoon mace

Thread turkey breasts on spit, with bone sides together and narrow ends overlapping, or put whole turkey on spit so weight is balanced for even turning and uniform cooking. Adjust spit to 10 inches above beat Cook turkey 3 to 4 hours over low coals. If meat thermometer is used, insert into thickest part, of meat, making sure it does not touch bone. Turkey is done when thermometer registers 180° to 185°. Meanwhile, mix remaining ingredients for sauce. Baste turkey generously and frequently with sauce during last 30 to 45 minutes of cooking. Remove from spit. Let stand fifteen to twenty minutes before carving. Makes 12 servings.

PAGE 111

ROCK CORNISH HEN

3 frozen Rock Cornish Hens, 1 to 1¼ pounds each
3 teaspoons salt
½ cup butter, melted
1 cup currant jelly
6 ounce can frozen orange juice concentrate, thawed
2 teaspoons prepared mustard
1/8 teaspoon ground ginger
1 tablespoon lemon juice

Thaw hens. Rinse in cold water and drain on absorbent paper. Sprinkle body cavity of each hen with 1 teaspoon salt. Secure hens to spit, spitting two or more at a time, with the rod passing through the neck flap and just above the tail on each bird. The birds should be placed snugly against each other and firmly trussed. Fasten spit forks firmly at each end to make one continuous unit. Place foil drip pan under hens. Roast over high heat with hood closed for 30 minutes. In a small saucepan, combine ingredients for the glaze. Heat until mixture is smooth, stirring constantly. Brush on hens. Continue to roast for 45 minutes more. Baste several times with the glaze. Heat remaining glaze and serve with hens.

LEMONY LOBSTER SUPREME

4 frozen lobster tails (about 8 ounces each), thawed
½ cup butter or margarine, melted
2 tablespoons lemon juice
2 tablespoons dry sherry
½ teaspoon parsley flakes
1 tablespoon Kikkoman Soy Sauce
¼ teaspoon ginger
¼ teaspoon McCormick or Schilling Lemon and Pepper Seasoning
1/8 teaspoon paprika

Cut along underside of tails with scissors. Peel back soft undershell and discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling. Combine remaining ingredients. Brush lobster meat with sauce. Cook, meat side up, on grill over high beat five to eight minutes. Turn tails over, brush shell with sauce and broil five to ten minutes longer or until meat loses its transparency. Serve immediately with remaining sauce.

GRILLED FRESH FISH WITH LEMON SAUCE

Clean and wash fish, Season inside of fish with salt and pepper and place 1 sprig of parsley inside cavity. Place fish on greased rack over medium to low heat Broil 10 to 15 minutes on each side. Serve with Lemon Sauce.

2 lemons
3 tablespoons capers
½ cup melted butter chopped parsley

Peel and section lemons. Remove membrane and seeds. Chop lemon sections into small pieces. Add capers, melted butter and parsley. Keep hot on grill and serve over fish. Enough sauce for two fish.

PAGE 112

TANGY MARINATED FISH

1 pound frozen halibut steaks
¾ cup tarragon vinegar
¼ lime juice
½ teaspoon salt
½ teaspoon lemon and pepper seasonings
½ teaspoon dry mustard

Place fish in shallow dish. Combine remaining ingredients and pour over fish. Marinate for 1 hour, turning occasionally. Remove fish from marinade and cook on high heat for 5 to 10 minutes per side, basting frequently with remaining marinade. Makes 4 servings.

FISH FILLETS

Use any variety of fish, any size, cleaned and dressed. Prepare a fish sauce with the following ingredients:

¼ cup lemon juice
3 tablespoons vinegar
1 teaspoon salt
1 teaspoon pepper
1 clove minced garlic
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon dry mustard
1 cup salad oil
1 dash Tabasco Sauce

Combine all ingredients and bring to a boil. Remove train heat and as fish cooks, brush with sauce. Rub a small amount of cooking oil on metal skewers and cook over high heat for five minutes per side. Turn and baste occasionally. Makes 4 servings.

FRESH SHRIMP

Select large green, raw shrimp and purchase ½ pound per person. Remove shell and dark vein along back. Wash shrimp under cold running water and dry with paper towels. It is advisable to place shrimp in wire basket for grilling. Over low beat, arid with hood closed, grill shrimp, brushing generously with butter. Serve with melted butter or think in mixture of half chili sauce and half horseradish.

PAGE 113

LAMB CHOP WITH HERB BUTTER

6 lamb chops, ¾ inch thick
½ cup butter, melted
¼ teaspoon dried thyme
¼ teaspoon dill weed
1 teaspoon chopped parsley
1 teaspoon lemon juice

Grill lamb chops over high heat for about 4 minutes on a side for rare, 5 minutes for medium and 7 minutes for well done. Turn often. Combine remaining ingredients in a saucepan, Simmer for 3 minutes. Spoon over lamb chops just before, serving, 6 servings.

LEG OF LAMB FOR THE SPIT

7 pound, boned, rolled leg of lamb
8 cloves garlic, slivered
1 tablespoon salt
½ teaspoon pepper
½  teaspoon ground oregano
¾ cup butter, melted
1/3 cup lemon juice

Insert pieces of garlic in slits made in meat with a sharp knife. Rub lamb with salt, pepper and oregano. Secure to spit. Insert meat thermometer. Place foil drip pan under meat. Roast over high heat with hood closed far 30 minutes. Continue cooking on medium heat 3 hours longer or until meat thermometer register, 160° to 165° for medium and 170° to 180° for well done. Brush often with a mixture of the melted butter and lemon juice, 12 to 14 servings.

EVERYDAY GRILLED LAMB CHOPS

Select thick 1 to 1½ inch lamb loin or rib chops. Remove foil and slash fat around edges. Grill over medium coals, about 3 to 5 inches from heat, until medium to medium well done (10 to 20 minutes). Season and serve.

LEG OF LAMB WITH ONIONS

¾ cup salad oil
¼ cup vinegar
½ teaspoon salt
½ teaspoon pepper
½ teaspoon thyme
6 to 7 pounds leg of lamb, boned
2 large onions, sliced ½ inch thick
Soy Sauce

Combine oil, vinegar and seasonings. Split the leg of lamb apart at heaviest section to make the meat as uniformly thick as possible. Marinate lamb and onions in oil mixture at least 4 hours. Cook on grill, with medium heat about one hour for medium rare, fat side up. Baste occasionally with marinade and soy sauce. Turn onions several times. Turn and cook about 15 minutes fat side down, besting occasionally. Yields 8 servings.

PAGE 114

STUFFED GRILLED LEG OF LAMB

½ pound calves liver
6 tablespoons butter or margarine
1 tablespoon Kikkoman Soy Sauce
2 cups soft bread crumbs (about 5 slices bread)
1 egg
¼ cup parsley flakes
½ teaspoon thyme leaves
¼ teaspoon minced garlic
2 teaspoons Season All
6 pound leg of lamb, boned

Sauté liver in 2 tablespoons butter until lightly browned. Mince. Melt remaining butter and stir in soy sauce. Add liver, the next five ingredients and 1 teaspoon McCormick or Schilling Season All. Toss to mix well. Place lamb, skin side down, on flat surface and spread with stuffing. Roll, fasten with skewers, then tie securely with card. Rub roast with remaining Season All. Cook on rotisserie spit about 6 inches from heat for 2 hours or until meat thermometer, inserted in thickest part of meat, registers 180°. Makes 6 servings.

BARBECUED LAMB CHOPS

Combine ¼ cup Kikkoman Soy Sauce with 2 tablespoons white wine and ¼ teaspoon garlic powder. Dip both sides of 6 rib or shoulder chops, about ½ inch thick, into sauce. Drain slightly and place on grill 3 inches from beat. Cook to desired doneness. Brush with sauce during grilling. Makes 6 servings.

LAMB KABOBS NUMBER ONE

2 to 3 pounds boneless lamb shoulder, cut into 1½ inch  cubes
2 green peppers, cut into eighths
8 small white onions
16 cherry tomatoes
16 mushroom caps
24 ounce bottle salad oil
½ cup vinegar
4 whole allspice
1 bay leaf
2 clove garlic
1¼ ounces whole pickling spices
1½ teaspoons salt
1 teaspoon pepper

Add meat, green pepper and onions to marinade made with ingredients in the second row. Cover and marinate in refrigerator overnight. About 1 hour before grilling, add tomatoes and mushrooms to marinade. Drain all ingredients and group on skewers according to cooking times, i.e., meat only, onions with peppers, and tomatoes with using a medium heat, cook meat for 25 to 30 minutes, onions and peppers for 15 to 20 minutes, and tomatoes and mushrooms for 5 to 10 minutes, turning and basting occasionally with remaining marinade. Makes 6 to 8 servings.

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LAMB KABOBS NUMBER TWO

2 pounds leg of lamb in 1½ inch cubes
1/3 cup Italian Dressing
1 large green pepper, cut in squares
12 whole mushrooms
6 small onions
12 cherry Tomatoes
Cooked rice

Marinate lamb cubes in shallow pan in dressing for 3 hours. Alternate on skewers, lamb cubes, green pepper, small onions and tomatoes. Brush with marinade. Broil 8 to 10 minutes over medium heat, turning occasionally. Serve on a bed of cooked rice. 5 to 6 servings.

GROUND LAMB KABOBS

1½ pounds ground lamb
½ cup ground peanuts
¼ cup chopped parsley
¼ cup minced onion
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon thyme
2 eggs, slightly beaten
8 stuffed olives
¼ cup butter, melted

Combine first 8 ingredients. Form into balls. Place on skewers with an olive between each ball. Brush with butter. Cook over low to medium heat for 8 to 10 minutes. Yields 4 servings.

PAGE 116

BURGUNDY MARINADE

3 tablespoons dry mustard
½ cup Burgundy Wine
¼ cup vinegar
2 teaspoons chopped parsley
½ cup salad oil
¼ cup soy sauce
3 tablespoons Worcestershire Sauce
1 clove garlic, minced
1 small onion, finely chopped
1 small carrot, sliced
3 tablespoons lemon juice
2 bay leaves
10 whole peppercorns
Salt and pepper to taste

Combine mustard with ¼ cup wine. Blend until smooth. Slowly add remaining wine and vinegar. Combine with remaining ingredients. Season to taste. Refrigerate in tightly covered container. When ready to use, strain and pour over beef. Makes about 3 cups.

PAGE 117

WINE MARINADE

1½ cups peanut or cooking oil
¼ cup soy sauce
2 tablespoons Worcestershire Sauce
2 tablespoons dry mustard
2 tablespoons salt
1 tablespoon fresh ground pepper
1 cup dry red wine
2  teaspoons dried parsley flakes
1/3 cup fresh lemon juice

Combine all ingredients in a quart jar. With cover closed, shake vigorously. Marinade can be drained from steaks and reused. Can he frozen in the freezer for future use. Wonderful flavor for sirloin steaks and will help tenderize economical cuts of meat.

SOY BASTING SAUCE AND MARINADE

¼ cup soy sauce
¼ cup salad oil
¼ cup lemon juice
1/3 cup minced parsley
½ teaspoon salt
Dash of pepper

Combine ingredients and use for basting poultry, beef and pork.

DILL TOMATO SAUCE

2 tablespoons minced onion
2 tablespoons minced celery
½ teaspoon salt
1 cup canned tomatoes with juice
½ teaspoon dill weed

Combine ingredients. Mix well. Use as a sauce while cooking fish fillets or steaks on the grill. Makes 1¾ cups.

ONION PARSLEY BUTTER

¼ cup butter, softened
1 tablespoon grated onion
2 tablespoons finely chopped parsley
¼ teaspoon seasoned salt
½ teaspoon coarsely ground black pepper
2 teaspoons horseradish sauce dressing
1  tablespoon soy sauce

Combine ingredients in a small bowl. Blend well. Cover. Refrigerate until ready to use. Spread over steak or lamb chops just before serving.

PAGE 118

WESTERN SAUCE

¾ cup catsup
1/3 cup chili sauce
2 tablespoons prepared mustard
½ cup brown sugar
½ cup cider vinegar
1 tablespoon salad oil
2 tablespoons A-1 Sauce
Dash of Tabasco Sauce
1 clove, minced garlic

Combine ingredients and mix well. Yields about 2¼ cups.

TURKEY BARBECUE SAUCE

¼ cup vinegar
½ cup water
¼ cup brown sugar
1 tablespoon salt
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
1 thick lemon slice
1 onion, sliced
¼ cup butter or margarine
½ cup catsup
1 tablespoon Worcestershire Sauce
1½ teaspoons liquid smoke, optional

In a saucepan, mix all ingredients except liquid smoke. Simmer uncovered for 20 minutes. Add smoke. Bring to boil. Brush on turkey pieces during broiling. Serve extra with turkey at the table. Makes 1¼ cups sauce.

LEMON BARBECUE SAUCE

1 garlic clove
½ teaspoon salt
½ cup oil
½ cup lemon juice
2 tablespoons chopped onion
½ teaspoon pepper
½ teaspoon dried thyme

Mash garlic clove with salt in bowl. Stir in remaining ingredients. Allow to stand at least 1 hour to blend flavors. Makes ¼ cup sauce.

PAGE 119

ZESTY BARBECUE SAUCE

2 tablespoons butter
1 cup water
½ cup vinegar
¾ teaspoon dry mustard
1 tablespoon sugar
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon onion juice
1 teaspoon garlic juice
1½ teaspoons Worcestershire Sauce
1½ teaspoons Tabasco Sauce

Melt the, butter, Add water and vinegar, onion juice, garlic juice, Worcestershire Sauce and Tabasco sauce and boil. Combine dry ingredients and add to boiling liquid. Simmer for 1 hour. Makes enough for approximately 10 chicken halves.

FAMOUS CHIEF BARBECUE SAUCE

2 tablespoons cooking oil
1 onion
1 green pepper
1 large (19 ounce) can tomatoes
1 teaspoon celery seed
2 cloves fresh garlic
½ bay leaf
6 cloves
2 tablespoons butter
Juice of one whole lemon
2 dashes Worcestershire Sauce
1 dash Tabasco Sauce
2 tablespoons maple syrup or brown sugar
Dash of cayenne
Salt and pepper to taste

Brown the onion and green pepper slightly in the oil. Add bay leaf, tomatoes, garlic, celery seed and cloves. Simmer until vegetables are soft. Strain and add the remaining ingredients. Can he served hot or cold and is wonderful on spareribs.

PAGE 120

RACCOON BARBECUE SAUCE

1 quart tomato juice
1 cup molasses
2 teaspoons chili powder
1 bottle Brooks Hot Catsup
4 tablespoons yellow mustard
2/3 cup brown sugar, firmly packed
1/3 bottle of Louisiana Hot Stuff
4 tablespoons Worcestershire Sauce

Mix together and pour over raccoon. Baste often while cooking.

ROAST CORN, INDIAN STYLE

Turn back husks and strip off silk. Lay husks back in position. Soak ears in cold water for 5 minutes. Line ears up on grill over hot coals. Keep turning ears frequently, Cook 15 to 20 minutes, or till husks are dry and browned. Corn will look sun tanned. For browner, sweeter corn, continue roasting it to suit your own taste. Dunking ears in a pail of water occasionally will keep the kernels moist and tender. To serve, break off husks. Now, on with plenty of butter, salt and pepper. If desired, corn may be husked, brushed with melted butter and sprinkled with salt and pepper. Wrap each ear securely in heavy aluminum foil. Roast on hot grill 20 to 40 minutes. Turn about every 10 minutes.

FOIL ROASTED POTATOES AND ONIONS

Scrub required number of potatoes and brush with salad oil. Wrap each in double thickness of heavy aluminum foil, overlapping ends. Cook potatoes on hot grill until tender, about one hour. Turn potatoes about every 10 minutes. If desired, cut potatoes lengthwise into 3 slices, brush slices with butter and sprinkle with seasonings before wrapping in foil. Onions are also delicious when foil roasted. Cook the same as potatoes except use butter instead of cooking oil. Cook about 45 minutes. Still another way is to peel and dice three potatoes and one onion. Divide into two portions. Measure out aluminum foil about 12 inches in diameter for each portion. Butter or spread shortening in center of foil about six inches square. Put one portion of potatoes and onions on greased square. Salt and pepper to taste. Fold over aluminum foil, (heavy duty is best) sealing with double fold along edges and top. Put over hot fire for about an hour, turning every 10 to 15 minutes.

PAGE 121

GREEN BEANS

Use a 16 ounce can cut or whole green beans. Add ½ cup almond slivers, salt and freshly ground pepper. Mix well in a mixing bowl. Put individual servings in a double thickness of aluminum foil. Add a teaspoon butter to each serving. Wrap foil completely around and seal edges. Cook for 20 minutes, turning often.

GARDEN HERB CARROTS

1 pound young carrots
2 teaspoons salt
½ teaspoon leaf thyme
2 tablespoons butter
Heavy Duty Aluminum Foil

 Scrub carrots and slice thin at an angle. Place on 4 squares of foil. Divide seasonings and butter among four packages. Seal with double fold at top and ends. Cook on medium to high heat 30 to 35 minutes, shaking frequently, and keeping folded side up. Yields 4 servings.

COWBOY POTATOES

Allow one medium size potato for each person. Scrub and cook them in their jackets in boiling salted water. Peel when they are done. Place them in a heavy skillet with about ½ cup shortening. Over medium heat, cook, turning so they get a nice brown crust.

GRILLED SOUR CREAM POTATOES

1½ cups sliced cooked potatoes
Salt and Pepper
1 cup sour cream
½ package onion soup mix
2 tablespoons coffee cream
Heavy duty aluminum foil

Place potatoes in center of double square of foil. Season with salt and pepper. Combine sour cream, soup mix and cream. Pour over potatoes. Seal top and ends. Cook over medium, to high heat on grill for 15 to 20 minutes.

PAGE 122

ESCALLOPED POTATOES

1 small onion, finely chopped
¼ cup shortening
¼ cup flour
2 teaspoons salt
½ teaspoon pepper
3 cups milk
1 quart cooked potatoes, thinly sliced
1 cup small buttered bread cubes
Aluminum foil

Sauté onion in shortening until tender. Blend in flour, salt and pepper, gradually stir in milk. Cook over medium coals, stirring constantly until sauce is thickened. Combine potatoes and sauce in a buttered two quart foil baking dish. Top with buttered bread cubes and wrap in foil. Cook over low to medium heat on the grill for 35 to 40 minutes. Unwrap the last 10 to 15 minutes to let steam escape. Yields 8 servings.

PAGE 124

POT CHICKEN

Build up a good heavy fire. In a big heavy cast iron pot, such as a Dutch Oven, make a layer of 2 or 3 inches of lard. In a mixture of flour, salt and pepper, shake chicken pieces. Push floured and seasoned chicken pieces into lard. Coat with a thick layer of lard. Push in another layer of chicken, then more lard, then more chicken, then a layer of lard on top. Put pot right in fire. Check with long fork for doneness, first time 10 to 15 minutes, then every five minutes.

DINNER IN A CAN

Use one pound coffee cans, one for each person. Make ground meat patties from a combination of beef and pork. Place one in bottom of each can. Place 3 or 4 carrot strips, 3 tomato slice, and about ½ cup cooked corn on top of each patty. Season. Cover with lid made out of aluminum foil. Place on grill over hot coals and cook for 35 to 45 minutes. If desired, during the last 15 to 20 minutes of cooking, drop small teaspoons of dumpling batter over the vegetables. Dumpling batter can be prepared from biscuit mix.

PAGE 125

VENISON JERKY

Use the same venison cuts you ordinarily use for sausage or hamburger. Remove all fat and gristle. Cut the meat into strips about 5 or 6 inches in length and about a quarter inch thick. Place one layer of meat in a bowl and sprinkle it liberally with hickory smoked salt and a touch of garlic or onion salt. Add another layer and season. When all the meat is layered and seasoned, cover the bowl and place it in a refrigerator for at least 8 hours. Then place meat strips on a cookie sheet and bake for 4 or 5 hours at 175° to 200°. Meat will shrivel and shrink and turn nearly black in color. Its ready to eat when it cools. Store in a tight covered jar for months without spoiling. Chew on ... and on ... and on.

PAGE 127

VEGETABLE CHEESE CASSEROLE

4 medium potatoes, quartered
1½ cups carrots, cut in large cubes
4 small onions
2 tablespoons butter
2 tablespoons flour
1¼ cups milk
½ teaspoon salt
½ cup grated cheese
1 cup peas

Cook vegetables separately in salted water only until tender. Melt butter, add flour and blend. Add milk and cook, stirring constantly, until smooth and thickened. Add salt and cheese and stir until cheese is melted. Arrange vegetables in casserole and pour cheese sauce over all. Bake at 350° for about 20 minutes or until top is lightly browned. (Mrs. D. S. Dague, Maquoketa, Iowa)

PAGE 128

ITALIAN STUFFED CABBAGE

1 pound ground beef
½ pound ground pork
3 eggs
1 tablespoon margarine
1 onion
½ clove garlic
½  cup moistened bread crumbs
¼ teaspoon sage, optional
½ cup grated cheese
Salt
Pepper
1 large head of cabbage

Chop onion and garlic fine and sauté in margarine. Add meat to mixture and simmer. Break up large chunks of meat with a fork as it simmers. Let cool. Then add eggs, moisten bread crumbs, sage, salt and pepper to taste. Separate leaves from cabbage head, drop in boiling water and cook leaves about 5 minutes. Remove leaves from water to cool. When cool enough to handle, place one or two tablespoons meat mixture to a leaf and wrap and secure with a toothpick. Grease roast pan well. Put wrapped cabbages into pan and add 2 cups tomato juice and bake in a 325° oven for ½ hour with lid on. Remove lid and bake about 25 or 30 minutes longer. Serves six to eight.

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