Lamb and beef are most commonly chosen for skewer broiling or “kabobs.” Any solid meat such as veal, pork, liver, kidneys, or even ham can be cooked skewer style. The meat should be cut in 1 – to 2-inch cubes…. Continue Reading →
Soak corn in husks in water 10 minutes. Drain and bury in the coals 15 minutes. Turn back husks and serve with butter. After soaking, corn may instead be roasted on top of the grill if it is turned often.
Scrub medium potatoes and wrap neatly in 2 thicknesses of foil. Be sure that foil is not punctured. Place on top of coals 12 minutes, turn and cook 12 minutes more. Remove and keep in foil until ready to serve…. Continue Reading →
Season 4 pounds of ground steak with salt, pepper and onion juice, if desired. Dip hands in flour and mold meat into patties. Brush each side with sour-cream or with melted butter or margarine. Place on greased rack or in… Continue Reading →
Roasts may also be grilled over an outdoor fire, but for satisfactory results they must be even further away from the fire than chicken. There must be both basting and turning. Roasting is a long-time process, and should be chosen… Continue Reading →
Eating outdoors from early spring to late fall has become increasingly popular in the last few years. Previously, the picnic meal for which we had to make many preparations and to go some distance was the only type of outdoor… Continue Reading →
Roll pastry and cut into 4- or 5-inch rounds. Place heaping tablespoon mincemeat on top of each round. Moisten edges, fold pastry over and press edges together. Prick top of each with fork. Sprinkle with grated cheese and bake in… Continue Reading →
10 to 12 sweet potatoes cup butter or margarine 2 teaspoons grated orange rind1 cup orange juice2 eggs, slightly beaten saltpeppercinnamon or 15 marshmallowsNote: Canned sweet potatoes may be used. Scrub and boil potatoes. Peel and press through ricer. Add… Continue Reading →