favorite Kecipes For Outdoor Cooking

By Florence Heal When spring comes I think of eating outdoors and get the grill ready for a backyard barbecue. The whole family can participate when outdoor cooking is done without the kitchen becoming a mess. The tantalizing aroma of meat sizzling over glowing coals wakens up the taste buds in everyone—your family and neighbors. Some of my favorite dishes are:

Flavorful Grilled Hamburgers 1/4 Cup plus 2 tablespoons catsup 2 Tablespoons molasses l'l/2 Tablespoons worchestershire sauce 1 small onion cut in 8 wedges 1 clove garlic 2 bay leaves 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoond ground nutmeg 1/4 teaspoon ground cinnamon 3 pounds ground chuck Combine first 10 ingredients in container of electric blender, and process until smooth. Add to gfound chuck, mixing well. Shape into six patties about 3/4 inch thick. Grill patties three to five inches from slow coals for four to seven minutes on each side or until desired degree of doneness. Yield six servings.

Barbecued Ham Sfices 1/2 Cup orange marmalade 1/4 Cup prepared mustard 1 Teaspoon worchestershire sauce 1/4 Cup plus 1 Tablespoon water 8 Slices fully cooked ham (about 1 inch thick) Combine first four ingredients and mix well; pour into a large baking dish. Ada ham slices, turning to coat; marinate in the refrigerator about one hour. Remove ham from marinade, reserVe marinade for basting. Place ham four to five inches from/slow to medium coals; grill 30 to/45 minutes, turning frequently and basting with marinade. Yield six servings. Flank Steak Teriyaki 1 Flank steak 1/4 Cup vegetable oil 1/4 Cup soy sauce 1/4 Cup.honey 2 Tablespoons chopped onion 2 Tablespoons cider vinegar 1 Clove garlic, minced 1-1/2 Teaspoons ground ginger Place steak in a shallow baking dish. Combine remaining ingredients, mixing well. Pour over steak; cover and marinate in the refrigerator for four hours, turning steak occasionally. Remove steak from marinade, reserving marinade for basting.

Grilled Yogurt Lemon Chicken 1 (8 oz.) carton plain yogurt 1/4 Cup red wine vinegar 1 Tablespoon lemon juice 1 Clove garlic, minced 1 Teaspoon ground coriander 1 Teaspoon dry mustard 1/2 Teaspoon ground ginger 1/2 Teaspoon pepper 1/8 Teaspoon ground cloves

I (3 pound) broiler-fryer, cut up Combine first nine ingredients mixing well; pour into a large shallow baking dish. Add chicken

turning to coat; cover and marinate in refrigerator 1-1/2 hours. „ Remove chicken from marinade; Grill about 6 inches from medium-hot coals one hour or until done, turning frequently • and basting with marinade. Yield: about four to six servings. (Florence Heal is former supervisor of home economics for the state of New Jersey and a resident of the city of Cape May.)

Grill five inches from hot"coals about four minutes on each side (for rare), turning frequently and basting with marinade. To serve, slice cross grain into thin slices, yield four to six servings.

7 DAYS A WEEK! THRU LABOR DAY BREAKFAST • LUNCH • DINNER

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