. Cranberries; : the national cranberry magazine. Cranberries. Apr/7 Bros. Purchase Two New Trocfors SWEET-AND-SOUR SAUCE: This sauce is delicious served over fish which has been wrapped in greased foil and grilled over hot coals. (1) Drain 1 can (1-lb.) pineapple tidbits, reserving 1 cup syrup and 14 cup tidbits. (Use remain- ing tidbits in a salad.) (2) Saute 1 clove garlic, crushed, and 3^ cup coarsely chopped onion in 3 tablespoons butter or margarine. (3) Add % cup light brown sugar, the pineapple syrup, 3^ cup vin- egar, }4 cup each sherry, soy sauce and chopped crystallized ginger. (4)
. Cranberries; : the national cranberry magazine. Cranberries. Apr/7 Bros. Purchase Two New Trocfors SWEET-AND-SOUR SAUCE: This sauce is delicious served over fish which has been wrapped in greased foil and grilled over hot coals. (1) Drain 1 can (1-lb.) pineapple tidbits, reserving 1 cup syrup and 14 cup tidbits. (Use remain- ing tidbits in a salad.) (2) Saute 1 clove garlic, crushed, and 3^ cup coarsely chopped onion in 3 tablespoons butter or margarine. (3) Add % cup light brown sugar, the pineapple syrup, 3^ cup vin- egar, }4 cup each sherry, soy sauce and chopped crystallized ginger. (4) Mix 3 tablespoons cornstarch with enough water to make a smooth paste and add to sauce, stirring constantly until thick- ened. (5) Add 1 green pepper, cut into slivers, and the reserved pineapple tidbits. Cook sauce for 3 minutes. Yield: 1 quart. BARBECUE MARINADE: For lamb. (1) Mix 1 clove garlic, crushed, % cup salad oil, % cup chopped onion, 14 cup wine or cider vinegar, 2 teaspoons bar- becue spice, 1 }/2 teaspoons salt, 14 tea- spoon freshly ground pepper, }4 tea- spoon oregano and 1 bay leaf, crushed. (2) Pour over a boned leg of lamb which has been placed in a large bowl. Cover and refrigerate overnight or as long as a day or two. (3) Remove lamb from marinade and barbecue to desired done- ness, turning and basting frequently with the marinade. Yield: about 2 cups marinade. This is also delicious with lamb shanks or chops. SPICY STEAK MARINADE: (1) Mix together 14 cup lemon juice, 1 tablespoon onion juice, 1 teaspoon celery salt, 14 teaspoon each garlic jiiice and powdered coriander, and 14 teaspoon charcoal seasoning, if you like. (2) Pour marinade over steak, cover and refrig- erate for 4 hours. Turn the meat in the marinade from time to time. (3) Drain marinade from the meat and grill to desired doneness. Makes about }4 cup marinade. Good on all steaks. Sixteen. Morris April Bros., Eatmor the two huge tractor rigs shown Division, Inc., prominent cran- here. The gentle
Size: 1818px × 1375px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookcontributorumassamherstlibraries, bookspons
