2 pounds ground beef 1 cup dairy sour cream ½ cup dry bread crumbs 1 can (4 ounces) mushroom stems and pieces, drained and chopped 2 tablespoons finely chopped onion 2 tablespoons snipped parsley 1½ teaspoons salt ¼ teaspoon pepper
Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Broil or grill 4 inches from heat, turning once, until desired doneness (10 to 15 minutes for medium). Garnish with onion rings if desired. 8 servings.
BEAN SPROUT BURGERS
2 pounds lean ground beef ½ cup bean sprouts, coarsely chopped ½ cup water chestnuts, finely chopped 1¾ teaspoon salt 2 teaspoons soy sauce Watercress sprigs (optional)
Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Set oven control at broil and/or 550°. Place patties on rack in broiler pan. Broil with tops 3 inches from heat until desired doneness (about 5 minutes on each side for medium). Garnish with watercress. 8 servings.
You will need 1 lb. minced beef 1 large or 2 medium-sized onions seasonings ½ teaspoon mixed herbs 1 heaped teaspoon chopped parsley 1 teaspoon Worcestershire sauce 1 potato flour toasted breadcrumbs hamburger buns tomato lettuce watercress
Sauce: 1 tablespoon corn oil ½ small onion, chopped ¼ oz. cornflour ½ lb. tomatoes, peeled and sliced ½ pint water 1 oz. chopped lean ham 1 oz. soft brown sugar ¼ level teaspoon paprika salt ½ tablespoon Worcestershire sauce ½ dessertspoon vinegar dash of Tabasco sauce few stuffed olives
Make sauce first. Heat oil in a saucepan, add onion and cook gently without browning for a few minutes. Stir in the cornflour and mix well. Add tomatoes, water and ham and simmer for 10-15 minutes. Add all remaining ingredients except olives and cook for a few more minutes. Season to taste, stir in the sliced stuffed olives. Put meat in a bowl, add grated onion, seasoning, herbs, parsley and sauce. Grate in raw peeled potato. Mix thoroughly. Form into large flat cakes. Flour and toss in toasted breadcrumbs. Either fry in hot fat or bake for 25 minutes in a moderately hot oven (375°F. or Gas Mark 5). Put the hamburgers inside the buns, pour over the sauce. Serve hot and, if liked with pickled gherkins on top. Garnish with tomato, lettuce and watercress.
Make sure the menu you plan fits the occasion. Consider the time of year, whether it’s to be in the backyard or at the beach and the type of equipment available before deciding on the food to be served.
Generally speaking, a buffet or help-yourself menu is the most popular kind. It gives the host more free time to mingle with the guests and makes for a more informal, get-acquainted type party.
Keep the menu simple and serve foods easy to handle. Meat, a salad, one or two vegetables, if it’s a dinner, a bread and dessert make ample fare for any barbecue. Unless you’re serving hot dogs and hamburgers, one kind of meat is plenty. Dress up the meat with a glaze, or serve relish or sauce accompaniments, if you like.
Have plenty of food. Remember, everyone eats more out-of-doors. A good rule to follow when ordering meat is to figure on 1½ to 2 servings per person. For each serving, allow ¼ to ⅓ pound solid meat with little or no fat (for example, ground round steak); ⅓ to ½ pound boneless but fatty meat; ½ to ¾ pound bone-in meat such as rib and leg roasts; 1 pound of very bony meat such as spareribs and chuck steaks; ½ chicken or 1 to 2 chops.
CHEESEBURGERS – Mixed Up Burgers
CHEESEBURGERS
1 pound ground beef 1 teaspoon salt 1 to 2 tablespoons minced onion 4 to 6 slices processed American cheese
Allow ¼ pound beef per serving. Combine beef, salt and onion; shape into 4 to 6 patties. Arrange hot briquets for grill barbecuing. Lay patties on grill over medium heat and barbecue about 10 minutes; turn. Barbecue patties about 3 minutes after turning. Then top each patty with a slice of the cheese. Continue barbecuing until meat is done and cheese melts; or about 3 minutes longer for medium-done Cheeseburgers.
Allow ¼ point meat per serving. Combine beef, veal and pork with minced onion, salt and rosemary in a bowl. Shape meat into thin patties. Arrange hot briquets for grill barbecuing. Grill patties over medium heat about 20 minutes, or until well done, turning once.
FOUR BARBECUED HOT DOG COMBINATIONS
DIXIE DOGS: Split frankfurters lengthwise; spread cut surfaces with peanut butter; wrap in a stripe of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Slide into toasted frankfurter rolls.
WISCONSIN’S PRIDE: Split frankfurters lengthwise; insert a thin strip of processed American cheese, wrap in a strip of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Serve in toasted frankfurter rolls.
BOSTON’S BEST: Split frankfurters lengthwise; spread cut surface with mustard. Sprinkle with sweet pickle relish; fill with drained baked beans. wrap each frankfurter securely in a double thickness of heavy-duty aluminum foil, twisting the ends. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in toasted frankfurter rolls.
CONEY ISLAND SPECIAL: Split frankfurters lengthwise; spread with mustard and then with catchup. Fill with drained sauerkraut and wrap each frankfurter in a double thickness of heavy-duty aluminum foil. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in frankfurter rolls.
1 can (12 oz.) whole kernel corn, drained ½ cup chopped celery ½ tsp. salt 2 Tbsp. chopped onion 3 Tbsp. diced green pepper 2 Tbsp. chopped pimiento ⅓ cup French dressing 1 Tbsp. vinegar
Combine all ingredients in a bowl; toss to mix well. Put mixture into pint-sized, screw-top jar. Store in the refrigerator 2 or 3 days before using. Makes about 1 pint.
TOMATO RELISH
1 lb. green peppers 1 lb. onions, peeled 1 lb. green tomatoes 3½ lbs. green cabbage 2 cups sugar 2 Tbsp. mustard seed 2 Tbsp. celery seed 1 tsp. ginger 2 Tbsp. salt 1 qt. vinegar
Remove seeds from peppers. Put all vegetables through a food chopper using the medium blade. Combine all ingredients in a kettle. Cook, stirring occasionally, until vegetables are tender. pour, at once, into hot sterilized jars. Seal jars as directed by manufacturer. Makes 3 to 4 pints.
CUCUMBER RELISH
Combine 1¾ cups finely chopped cucumber with ½ cup grated carrot, ¼ cup minced onion, 2 tsp. salt, ¼ cup vinegar and ¾ tsp. dill seed; toss to mix well. Put in a jar; cover and chill several hours to blend flavors. Makes 2 cups.
APPLE RELISH QUICKY
Combine ½ cup minced unpared apple, ½ cup drained, minced dill pickle and 1 Tbsp. French dressing. Chill mixture, covered, several hours before using. Makes. 1cup relish.
Either fry in a little hot fat turning carefully or bake on a well-greased pan.
Toast buns and butter if wished.
Put the hamburgers on buns and keep warm until required – do not overcook otherwise they dry and toughen.
Garnish with raw onion rings, slices of apple dipped in lemon juice, olives and candied cherries on toothpicks, chopped scallions, and yogurt (or mayonnaise) and parsley.
TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.
TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce.
1 beaten egg 1 ¼ cups herb-seasoned stuffing mix, crushed 1 4-ounce can chopped mushrooms, drained ⅓ cup beef broth ¼ cup sliced green onion ¼ cup snipped parsley 2 tablespoons butter or margarine, melted 1 teaspoon lemon juice 2 pounds ground beef 1 teaspoon salt
Mix together the egg, stuffing mix, drained mushrooms, beef broth, green onion, parsley, butter or margarine, and lemon juice; set aside. Combine meat and salt; divide mixture in half. On sheets of waxed paper, pat each half into an 8-inch circle. Spoon stuffing over one circle of meat to within 1 inch of the edge. Top with second circle of meat; peel off top sheet of paper and seal edges of meat.
Invert meat patty onto well-greased wire grill basked; peel off remaining paper. Grill over medium coals for 10 to 12 minutes. Turn and grill about 10 to 12 minutes more or till desired doneness. Cut the burger into wedges; sever with warmed catsup, if desired. Serves 8.
2 1 1/4 to 1 1/2-pound flank steaks
Salt and Pepper
1/2 pound ground pork
1/2 pound ground beef
1/4 cup chopped celery
1/4 cup chopped onion
1 cup prepared cornbread stuffing mix
1/4 cup water
1/4 cup shredded carrot
1/2 cup coarsely chopped walnuts
1 apple, pared and diced
1 egg
Prepare coals. Gently pound steaks with a mallet to 1/4-inch thickness; season with salt and pepper. Sauté sausage in a skillet until lightly browned; add beef and brown completely. Remove meat; drain all bu 2 tablespoons fat. Sauté celery and onion until tender. Combine stuffing mix with water; add meat, vegetables, walnuts, apple and egg. pin long sides of steaks together with toothpicks; turn meat so picks are on bottom and spread stuffing mixture over meat. Roll tightly, beginning with the long side; skewer ends to enclose stuffing securely. Using butchers string, tie roll securely in 5 or 6 places; remove toothpicks. When coals are ready, spread them in a circle to the outside of the grill; place meat in center of grill. Cook 1 to 1 1/2 hours until done, turning frequently.
Serves 6 Preparation time: 2 to 2 1/2 hour
Approximate calories per serving… 390
SUGGESTED MENU
Beet Salad
Sausage Stuffed Steak
Spinach
Peach Shortcake
2 pounds boned lamb
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup finely chopped fresh parsley
1/4 cup lemon juice
1 teaspoon dill weed
1 garlic clove, minced
4 mushroom caps, to garnish
Cut lamb into 1 1/2-inch cubes, and sprinkle with salt and pepper. Combine remaining ingredients, except mushrooms, in a bowl. Add lamb, and turn to coat cubes evenly. Let stand at room temperature 30 minutes, turning occasionally. Drain. Divide meat evenly and thread onto 4 skewers. Broil on a rack 4 inches from heat, until done to taste, turning often. Garnish with mushrooms, broiled. Makes 4 dinner servings.
Combine all ingredients, except onion; mix well. Divide into 8 equal portions; form each portion into a sausage-shape. Thread 2 “sausages” on each of the 4 skewers. Broil on a rack about 4 inches from source of heat, 4 minutes on each side. Sprinkle onion over “sausages.” Return to broiler for an additional 2 minutes, or until cooked to taste. Makes 4 dinner servings.
2 duckings, 4 pounds each
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/4 cup Sherry wine
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 tablespoons lemon juice
Prepare hot coals. Season ducklings with salt and pepper. Fill cavities with a mixture of onions, celery and apple. Clip off wing tips of ducklings. Run spit through birds lengthwise, catching the bird in the fork of the wishbone. Cook on a rotisserie until tender – about 2 hours. Brush with a mixture of sherry, soy sauce, ginger and lemon juice during the last half hour of cooking.
Serves 8 Preparation time: 1 Hr. 40 Min Approximate calories per serving…. 500
SUGGESTED MENU
Fruit cup
Barbecued Duck Aloha
Chinese Peas and Water Chestnuts
Rice
Coconut Cream Pie
For each serving, fry 1 slice bacon 2 minutes on each side. Split 1 frankfurter lengthwise, not cutting completely through. Place one of the fillings below in the cut.
Apple-Cheese: 2 slices unpared apple and 1 strip process American Cheese Peanut Butter: Crunchy peanut butter or peanut butter and salted peanuts Orange: 3 mandarin orange segments Melon: 3 canteloupe or honeydew balls or 1 melon wedge Onion: 1 green onion or a dill pickle slice Savory Stuffing: Mix 1/3 cup chopped sweet pickle, 1 slice bacon, crisply fried and crumbed, and 2 cups dry herbed stuffing mix prepared as directed on package. Enough for 8 frankfurters.
Wrap each frankfurter with bacon; secure with wooden picks. Place on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently.
Glazed Franks
For each serving, make diagonal cuts in frankfurter, not cutting completely through. Baste with cola-flavored carbonated beverage, pineapple preserves or mixture of 1 tablespoon brown sugar and 1 1/2 teaspoons horseradish.
1 2-pound can Pork and Beans with Tomato Sauce
2 tablespoons catusp
2 tablespoons brown sugar
1 tablespoon minced onion
1/2 cup chunk style pineapple, drained
1/4 cup pineapple liquid
1 pound frankfurters
1/2 pound bacon
Prepare hot coals on barbecue. Heat oven to 350°. Prepare beans while coals are heating. Combine pork and beans, catsup, brown sugar, onion, pineapple chunks and pineapple liquid. Bake for 30 minutes. Garnish with crisp bacon curls.
Wrap each frank with a slice of bacon, fastening each with a toothpick. Broil on hot coals about 4 inches from heat. Turn franks as often as necessary to prevent burning; broil until bacon is crisp.
Serves 5
Preparation Time: 45 Min
Approximate calories per serving: 580
Suggested Menu
Bacon-Wrapped Franks with Beans
Fresh Garden Vegetable Platter
Potato Salad
Lemon Ice with Fruit Crescents
Vintage Recipe Cards 