Sauce:
2 limes
1/4 c. olive oil
1/4 tsp. salt
1/4 tsp. pepper
Sauce: Squeeze 1/4 cup lime juice into bowl. Add the oil, salt and pepper and stir until salt dissolves. Chicken and fish take naturally to this tart sauce. Brush while cooking then pour any that remains over them once they are cooked.
Remove backbones from hens. Spread them out and press down on breast bone to flatten. Insert a skewer through wings and breast and one skewer through legs to keep hens flat. Brush with sauce and put them on grill skin side down. Cook until juice runs clear when meat is pierced, 25-35 minutes, brushing hens with sauce and turning 2-3 times during cooking.
Shish Kabob
A dish of mainly of meat usually lamb or beef broiled or grilled on skewers. The name comes from the Turkish "shish", meaning skewer and the "kebob" meaning roast meat.
1/2 c. olive oil
1 c. red wine
1 tsp. oregano
3 cloves garlic, crushed
Salt and pepper to taste
Red onions and cherry tomatoes
Marinate cubes in above mixture for about 3 hours. Oil skewer and thread meat on skewers. Grill over charcoal fire until done. Garnish with grilled red onion chunks, cherry tomatoes, and green peppers. A simple marinade is 1 part fresh lemon juice to 3 parts olive oil. When stringing meat and vegetables on skewers, push close together if you want rare meat; leave space between if you want it crispy and well done.
Grilled Potatoes
Red potatoes
Onions
Butter
Green peppers
Salt and pepper
Sheet of foil
Rub and scrub red potatoes. On a sheet of foil, dice potatoes, onions, and peppers. Sprinkle with salt and pepper and lay butter across top of potatoes. Put on grill and roast about 20 minutes.
Grilled Chicken
2 1/2 lb. chicken
3/4 c. oil
3/4 c. lemon juice
2 tsp. seasoned salt
2 tsp. paprika
2 tsp. basil
2 tsp. thyme
1/2 tsp. garlic
Marinate chicken overnight. Grill 20 minutes per side for chicken on the bone.
Grilled Pork Chops
3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1
1/2-inch thick)
Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings.
Grilled Steak
2 New York Strip or Rib Eye steaks
1 1/2 c. Italian bread crumbs
1 tsp. garlic powder
Salt & pepper to taste
Olive oil
Combine bread crumbs, garlic powder, salt and pepper. Dip each steak in olive oil (letting excess drip off) and then into the bread crumbs covering all sides. Repeat dipping steak in oil and bread crumbs (steaks are breaded twice). Cover with waxed paper and refrigerate at least 30 minutes before grilling.
Brownies
3/4 c. butter
1 1/2 c. sugar
1/4 tsp. salt
3 eggs
3 oz. unsweetened chocolate, melted
1 c. sifted flour
1 c. chopped nuts
Chocolate Icing:
1/4 c. butter
2 oz. unsweetened chocolate
3 c. confectioners' sugar
4-5 tblsp. milk
1/2 tsp. vanilla
Cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in chocolate and flour. Stir in nuts, reserving 1/4 cup for garnish. Pour in well greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 for 20 minutes. Cool 10 minutes. Frost: Melt butter and chocolate over low heat; remove from heat. Beat in confectioners' sugar alternately with milk. Stir in vanilla. Frost brownies while warm; sprinkle with reserved nuts.
Brandy Slush
Combine 2 cups sugar and 7 cups water in large kettle and bring to boil.
Meanwhile, steep 4 teabags in 2 cups boiling water.
When sugar water has come to a boil, add the tea. Let cool.
Add: 1 (12 oz.) can frozen orange juice
1 (12 oz.) can frozen lemonade
3 c. apricot brandy
Freeze about 24 hours, stirring twice. Fill glass 2/3 with slush, 1/3 ginger ale.
Drink Responsibly.
Stuffed Clams
1 doz. lg. shell clams
3/4 c. chopped onion
1 (4 oz.) can mushrooms, drained and
chopped
1/4 c. butter, melted
3 tblsp. flour
1 tsp. salt
Dash pepper
2 tbsp. butter, melted
1/2 c. dry bread crumbs
1/3 c. chablis
Shuck clams, chop meat, wash shells thoroughly and grease. Cook onion and mushrooms in butter until tender. Blend in flour and seasonings. Add clams, cook until thick, stirring constantly. Add chablis. Fill greased clam shells. Combine butter and crumbs. Sprinkle over top. Bake in 400°F oven for 10 minutes or until browned. Serves six.
Dilled Vegetable Slices
1 lb. fresh green beans
1 lb. fresh carrots
2 tsp. dried dill weed
2 tsp. mustard seed
4 cloves garlic, halved
2 1/2 c. water
1 c. vinegar
1/2 c. sugar
Snip ends from beans, wash thoroughly, leave whole. Cook in boiling salted water until crisp-tender (about 5 minutes). Drain. Peel carrots and cut into thin sticks. Cook in boiling water for about 3 minutes. Drain. Combine vegetables. Add dill weed, mustard seed and garlic. In saucepan, combine 2 1/2 cups water, 1 cup vinegar and 1/2 cup sugar. Bring to boil. Pour over vegetables. Cool. Cover and chill overnight. May store for 2 weeks in refrigerator. Makes 8 cups.
