Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.
Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.
4 medium potatoes 2 tablespoons finely chopped onion ½ teaspoon of salt ⅛ teaspoon pepper 2 tablespoons butter or margarine 2 tablespoons salad oil
Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.
Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.
1 can (12 ounces) beer
1/2 cup chili sauce
1/4 cup salad oil
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
1/2 teaspoon red pepper sauce
1/8 teaspoon liquid smoke
1/2 cup coarsely chopped onion
2 cloves garlic, crushed
3-pound beef sirloin steak, 1 1/2 to 2 inches thick
1 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce.
Place stead on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. 8 servings.
For men who like a bold, full-bodied flavor.
Minute Steaks on Onion Rolls
Place 8 minute steaks, 1/4 inch thick, on grill 2 inches from hot coals. Cook for to 5 minutes, turning once. Slice and butter lightly 8 onion rolls. Toast cut side down on grill 3 minutes. Spread with bottled blue cheese salad dressing. Season steaks with salt and pepper; serve on onion rolls. 8 servings.
1 loaf (1 pound) French Bread
1/2 cup soft butter or margarine
1 cup shredded natural sharp Cheddar cheese (4 ounces)
1 tablespoon snipped parsley
1/2 teaspoon hickory smoked salt
2 teaspoons Worcestershire sauce
Cut bread diagonally into 1-inch slices. Mix remaining ingredients; spread on slices. Reassemble loaf; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, turning once.
Makes 6 to 8 Servings.
Savory Buttered Loaf
Cut 1 pound loaf French bread into 1-inch slices or 1-pound loaf Vienna bread into 1/2 inch slices or split 8 large individual club rolls. Spread generously with one of the Butter Spreads (below).
Reassemble loaf or rolls; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, rolls 10 to 12 minutes, turning once.
Makes 24 to 28 slices or 8 rolls.
Butter Spreads: Cream 1/2 cup soft butter or margarine with one of the following:
Garlic – 1 medium clove garlic, crushed
Onion – 2 tablespoons minced onion or snipped chives
Seeded – 1 to 2 teaspoons celery, poppy or dill seed