Main Entrees
Island Grilled Chicken
-
½
cup salad
oil
-
3 tablespoon
lemon juice
-
1½
tablespoon soy
sauce
-
1
small clove garlic, minced (or lots more if you like
garlic; best with about six cloves from the garden)
-
½
teaspoon dried oregano, crushed
-
¼
teaspoon salt
-
1/8
teaspoon pepper
-
2 to
4 pounds chicken (whatever parts you
and your family likes, you’re
eating it)
Combine all ingredients and add fresh washed
chicken in a sealable plastic bag.
Let marinate a day, turning occasionally.
Grill over medium coals.
Tip:
Cook 3-4
pieces of chicken (covered with wax paper) at a time for five minutes
in the microwave before grilling.
It helps get chicken done all the way through and keeps it
from drying out.
Island Shish Kabobs
For an entirely different flavor:
Marinade cubes of beef or pork the same as
above. Skewer with
green pepper, fresh mushrooms, pineapple chunks, cubes of (mostly)
cooked potatoes. Weave
bacon strips between every two to three items of choice as you
skewer them.
Serve with hot, thyme-seasoned rice.
Tips:
-
They take a little time to put together,
but cook fast.
-
Do not leave unattended.
The bacon grease is
a nice flame starter. Midge
has had some experience with this.
You could end up with Island Cinders.
-
Don’t pack too tight together or bacon
doesn’t cook.
-
Don’t overcook potatoes before
skewering (they fall apart; can’t have that now, can we).
-
The bacon and pineapple make this recipe,
even if they aren’t eaten they should be used.
They add great flavor.
Midge
and Madge's favorite Beef Bar-B-Q Sandwiches
Brown meat.
Add small amount of water, cover and simmer real slow
until tender (make sure you don’t run out of water, takes
approximately three hours). Take
from pan and save broth.
Shred meat cutting very small.
If needed add small amounts of water to keep moist. Sauce: Brown lightly in a
large skillet or pan:
Add:
-
¾ cup broth from meat (if not
enough, add water to make 1 cup)
-
¼ cup vinegar, cider white preferred
-
2 tablespoons brown sugar
-
2 tablespoons Worcestershire sauce
-
1 teaspoon dry mustard
-
1 teaspoon chili powder
Simmer until thick.
Then add shredded meat, simmer until thick and messy.
Meat will absorb juice as it cooks, so add a little water
as needed to keep real juicy.
Serve on buns with chips and relishes.
Take your time with this
one; every bite is
worth every minute spent waiting for it to be done.
Desserts
Rhubarb
Cream Pie
Submitted by Dara Baker
Mix rhubarb, tapioca
and sugar together. Add the 3 beaten egg yolks and cook over low
heat. Stir often so it doesn't stick. Cook until thick; remove
from heat and stir in 1 tablespoon oleo. Pour filling which has
been cooled some - into baked pie shell. Cover with 3 egg whites,
which have been beaten, adding 6 tablespoons, powdered sugar.
Cover pie and brown. And enjoy.
(To top of second
column)
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Too hot, don’t feel like baking? Remember bakeless cookies.
Lazy Woman’s Cookies
Bring to a boil and boil for 1½ minutes.
Mix in 5 cups oatmeal and 1 teaspoon vanilla.
Drop by teaspoons on wax paper.
Drinks
Beach Boy Punch
Lassie
(pronounced la see)
-
Juice of ½ lime (other fruits are good
too, but this is the best)
-
2 rounded teaspoons sugar (customize to
taste)
-
2 rounded tablespoons plain yogurt
-
water
-
ice
In a large tumbler mix sugar and yogurt,
gradually add water till ¾ full.
Now while stirring, add limejuice.
Chill thoroughly a couple hours, add ice and sip through a
straw while eating a spicy meal, surprisingly heavenly.
This drink from India is excellent served
with spicy foods. It
helps tame the taste buds in a complimentary way, like double
chocolate fudge cake and a tall glass of ice cold milk, or cold
beer and fried chicken, not to mention hot ribs and lemonade. So
different, some people may need to acquire a taste for it, but
watch out, it is definitely addictive.
Send your favorite summer recipes to ldneditor@lincolndailynews.com
Pineapple
Orange Drink
This is a quick drink to make.
6
cups orange juice
2
cans (8 ounces each) crushed unsweetened pineapple, undrained
16
ice cubes
Place
half of the orange juice, pineapple and ice cubes in a blender;
cover and process until smooth. Repeat with remaining ingredients.
Pour into chilled glasses. Serve immediately.
Yields:
8 servings
This is my son's favorite!
Strawberry Margaritas
2/3 cup sugar
1 large can (12
ounces) frozen limeade concentrate
1 1/2 cups cold
water
1 package (16
ounces) frozen whole strawberries (or, if in season, use fresh –
even better!)
1 to 2 cups of ice
cubes (depending on the consistency you like)
Fresh strawberries
for a garnish
Place 1/3 cup sugar
on a plate and put about 1/4-inch depth of water in a shallow
bowl. Dip the rims of five or six glasses in water, then in the
sugar.
In the container of
a blender, combine remaining 1/3 cup sugar, limeade, water, frozen
strawberries and ice cubes. Cover and blend on high speed one to
two minutes, or until ice cubes are crushed. Pour evenly into
glasses, garnish with fresh strawberries and serve.
Yields: 5 to 6
servings
Now
if you are making this for the adults and they would like
"kick" in their drink, you can add 1/4 to 1/3 cup
tequila (depending on how strong you like it) when you are
blending everything.
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