Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, June 13, 1990 TAG: 9006150258
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
- For a flavorful aroma, when the coals are about ready, sprinkle a handful of mixed herbs moistened with water around the edge of the bed.
- Soak some bay leaves in water until softened, then skewer them in between cubes of meat for shish kebab.
- Cut up chunks of fresh fruit and thread them on skewers. Baste with a mixture of 1/4 cup melted butter, 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground allspice. Cook just until fruits are warm, brushing and turning often.
- Mix orange juice with ground cumin (about 2 teaspoons per 1/3 cup) and ground red pepper to taste. Brush over ribs or pork cubes before grilling.
- Add 2 teaspoons curry powder and 2 teaspoons lime juice to 4 ounces of plain yogurt. Pierce the skin of each chicken part several times. Rub the yogurt mix into the meat, as much as you can get to stick. Cook very slowly.
- In a small bowl, combine 1 1/2 teaspoons onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon ground black pepper. Sprinkle chicken, steaks, fish, burgers and spareribs with lemon juice. Rub the dry spice mixture into the meat on all sides. For a taste variation, add 1 tablespoon chili powder, 1 teaspoon crushed oregano leaves, and 1/2 teaspoon ground cumin.
- Completely coat each hamburger with instant minced onion, pressing it in firmly to make it stick. Broil as usual.
- Melt 6 tablespoons butter, margarine or oil. Add 2 teaspoons crushed thyme leaves, 1 teaspoon onion powder,1/4 teaspoon ground red pepper and 1/4 teaspoon salt. Stir over low heat for 1 minute to bring out the flavors. Great for grilled vegetables.
- Heat 1 cup of chicken broth. Stir in 1/2 cup smooth peanut butter until nicely thickened. Add 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin and ground red pepper to taste. Baste pork tenderloin on both sides before broiling.
- Combine 1/3 cup vegetable oil, 1 tablespoon soy sauce, 1 1/4 teaspoons ground ginger, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and a pinch of ground red pepper. Use as a baste for grilled vegetable. - Associated Press
\ GRAND FINALE It's only a matter of creativity to turn a plain chocolate cake mix into an elegant dessert for a special occasion. In this recipe, sour cream, pudding mix, liqueur, orange peel, cinnamon and chocolate pieces were added to a mix, making a moist, dense cake with superb flavor.
Coffee-orange fudge cake
1 2-layer size pkg. devil's food or German chocolate cake mix
1 8-oz. carton sour cream
1/2 cup cooking oil
1/2 cup water
4 eggs
1 4-serving size pkg. instant chocolate fudge pudding mix
1/4 cup coffee liqueur
2 Tbsps. finely shredded orange peel
1 tsp. ground cinnamon
1 12-oz. pkg. semiswseet chocolate pieces
Powdered sugar
Grease and flour 10-in. fluted tube pan. In large mixer bowl combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon. Beat with electric mixer on low speed until blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate pieces. Pour into prepared pan. Bake in 350-degree oven for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes. Remove from pan to wire rack to cool completely. Sprinkle with powdered sugar. - Associated Press
\ MARKET SHOPPING This is the tender season, for it is the season in which vegetables harvested from area farms are at their tender-best.
This week, look for peas - old-fashioned English garden peas and new-fashioned snow peas and sugarsnaps - greens, lettuces, cabbage, yellow squash, green onions, new potatoes, rhubarb and beets. There are some little green apples, too, along with a few raspberries and blueberries.
Bedding plants to add color and vegetable plants for the garden continue to be available. And, no, it isn't too late to plant tomatoes. In fact, some farmers put in plants on the Fourth of July to yield a late summer crop that's packed with a lot more flavor than early-crop tomatoes.
\ DID YOU KNOW? There are 200 seeds on a strawberry.
\ FAST AND EASY Making and serving this skillet supper dish is a snap. Toss all the ingredients into the skillet to cook. At mealtime, take the skillet to the table and serve.
Mexicali skillet
1 medium onion, chopped
1 Tbsp. oil
1 16-oz. can tomatoes
1 4-oz. can diced green chili peppers, drained
1 15-oz. can pinto beans
1 cup water
2/3 cup long grain rice
1 tsp. chili powder
1 5-oz. pkg. small smoked sausage links or 4 fully cooked smoked sausage links, cut into 16 pieces
1 cup shredded Cheddar cheese
In 10-in. skillet cook onion in hot oil until tender but not brown. Cut up tomatoes. Add undrained tomatoes, chili peppers, undrained beans, water and uncooked rice to skillet. Stir in chili powder. Bring to boiling. Reduce heat to medium-low. Cover and simmer 15 minutes or until rice is nearly tender. Stir. Arrange sausage pieces on top. Cover and simmer 5 minutes or until sausages are heated through and rice is tender. Sprinkle cheese over mixture in skillet. Cover and cook about 2 minutes or until cheese is almost melted. Makes 6 servings. - Associated Press
by CNB