Don't weat it! Outdoor coo
don't have to be Olympic- tyle
grillers to rve ucculent tasting
grilled meals thi on. In fact,
once people find their way around
their backyard grill, til weet mell
of grilling ucce will rna e grilling
enthusiasts feel proud of their taste­
ful kills.
othing ays barbeque better
than tender, juicy grilled teak.
But the easoning you use can
make a good steak great. For this
izzling entree, a b ting sauce of
Teriyaki Baste & Glaze, garlic,
onion and fresh cracked black pep­
per, transforms an ordinary steak
into "Teriyalci Glazed Pepper Steak"
with just the troke of a brush.
Teriyaki baste & glaze, a blend of
brewed soy sau�e, ugar, garlic,
onion and select spices, has a deli­
cate sweetness that is pleasantly ac­
cented by the other ingredients, .,..
while its ju t-right consistency
makes for easy basting. Your "grill-
fe t" is easily completed with a
bounty of sliced tomatoes sprinkled
with fresh basil and delicious strip
of warmed French bread spread with
a savory herb-butter.
T rlyak. Glaz d P pp r Steak
1(1. cup Teriyaki Baste & Glaze
2 cloves garlic, pressed
1 teaspoon onforr powder
3/4 to 1 teaspoon fresh cracked
black pepper
4 boneless tender beef steaks (rib
eye or top loin), about 3/4 inch thick
,
m rinade, until por i very tender.
Remove pork from grill, cool light­
ly; chop meat and erve with hush
puppi and cole I w if de ired.
M ke 2-3 POUD b rbecue
Calorie per three-ounce erving:
229
Garlic-Cilantro Butter (recipe
follows)
Cut tenderloins into 1-inch
pieces, flatten slightly. Combine
next 5 ingredients; marinate pork in
mix 4 hours, refri erated. Remove
IIc- pork trom e: g over
r • -treat 2-3 minutes per stde:- C8she
Rice, top each serving with 2
teaspooms Garlic-Cilantro Butter.
and brush with remaining baste &
glaze mixture. Broil 4 minutes
longer, for rare, or to desired done­
ness.)
Makes 4 servings,
11/2 pounds pork tenderloin
1/4 cup roas ted garic and oil
(recipe follows)
1(1. cup olive oil
1/4 bunch fresh cilantro, chopped
3 tablespoons lime juice
Freshly ground perpper
Cashew Rice (recipe follows)
solves (about ten minutes).
To freeze, place the peaches in
several freezer bags, press out as
much air as possible and seal the
zipper, leaving a 1-inch opening.
Then, press out any remaining air
with your hands before sealing com­
pletely.
Fresh frozen peaches transformed
into a warm, flaky tart simply can't
be beat. "Freeform Peach Almond
Tart" is a sure-fi crowd pleaser.
Fr form P ach Almond Tart
2 pie crust sticks
1/3 cup finely ground almonds or
pecans
2 tablespoons sugar
1/4 cup plus 4 teaspoons hot water
3 cups sliced frozen peaches,
thawed
Ground cinnamon
Ground nutmeg
1 tablespoon butter or margarine,
cut into small pieces
1/4 cup apple jelly, melted
Preheat over to 450 F. Crumble
pie crust sticks into small bowl; mix
in almonds and sugar. Add water,
mixing to form dough.
Roll dough on floured surface
into 14-inch circle; carefully transfer
to ungreased cookie sheet. Arrange
peaches on dough in circular pattern,
leaving I-inch border around edge of
'dough.
Sprinkle peaches lightly with cin­
namon and nutmeg; dot with butter.
Fold edge of dough over peaches.
Bake until crust is golden, about
15 minutes. Cool tart on pan or wire
rae 10 minutes; transfer to serving
plate. Brush peaches with melted
jelly.
Makes 12 ervings.
, I
Hon y-Appl Pork Chops
4 bonele pork lion chop , about
l-inch thick
11(1. cup apple cider
1/4 cup oy sauce
2 table poons honey
1 clove garlic, minced
1/4 te poon pepper
Combine all ingredients, execpt
pork chops: mix well. Place chops in
small dish; pour marinade over
chips. Cover and refrigerrate over­
night, turning meat occasionlly.
Remove pork chop from marinade.
Place on grill approximately ix in­
che above medium-hot coals. Grill
for 10 to 15 minutes, turning once
and basting with marinade.
Serve: 4
Calorie per erving: 251
Terlyakl Glazed Pepper Steak
Cajun Back Rib.
4 pounds pork back ribs
3 tablespoons paprika
1(1. teaspoon red pepper
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1(1. teaspoon salt
1(1. teaspoon white pepper
1/2 teaspoon cumin
, .' '. ( ,
1/4 teaspoon nutmeg
(I Combine all seasoning in-
Stir together �inegar and peppe�. gredients together well and dust all
Prepare �edlum:hot coals In surfaces of ribs with .mixture.
covered .�nll, b�nking .coals when Prepare medium-hot coal in
ho,t. POSition dnp pan 10 center of covered grill, banking coals when
gnll bed, betwee? banks o� coals. hot. Grill over indirect heat 1-1 1(1.
Place pork on gnll over drip pan, hOUlS, turning every 15 minutes.
close hood. Cook 2 1/2-3 1/2 hours, S 4
. fl' h ' erve
basting requent y Wit vinegar
Combine teriyaki baste & glaze,
1'tJh�m-.Aks on grill 4 to �- Grill
from hot coals; brush with baste &
glaze mixture.
Cook about 8 minutes (for rare),
or to desired degree of done ness,
turning over and brushing frequently
with remaining baste & glaze mix­
(me. (Or, place steaks on rack of
broiler with remaining baste & glaze
mixture. Broil 4 minutes; tum over
Carolina Pork Barbecu
Roasted Garlic:
Place 12 peeled garlic cloves in
small baking dish. Cover with Olive
oil. Bake at 350 degrees F. for 45
minutes, until garlic is soft.
Ca h wRlc
To hot cook rice, stir in 1
teaspoon grated ginger, sauteed
green onion and garlic, and 1(2 cup
casbe •.• � �
, r G81lic-cJ1 ntro ,Sutter
Process togetherr 1n. pound but­
ter, 1/4 cup fre h cilantro and 2
tablespoons EACH roasted garlic
and lime juice.
Serving: 6
Prepartion Time: 25 minutes
Cooking time: 10 minutes
4-5 pound boneless pork shoulder
(Boston Butt)
1 quart cider vinger
1-1 1/2 ounces crushed red pep­
per' •
.t Tablespooon black pepper
Peach-es offer summer sweetness
It's summertime, and the
pleasures of the season are at their
peak - warm weather, sunny skies,
the smell of freshly cut grass and the
taste of juicy, fresh fruit. Golden
blush in color and delightfully
flavor-packed, ripe summer peaches
are truly a "seasonal" treat.
Or are they? While it may seem a
far cry from winter, the weather will
eventually tum cold, leaving most
summer joys far behind. With a little
planning - and the help of your
freezer - the juicy sweetness of
summertime peaches can be enjoyed
by you and your family year 'round.
By freezing fresh peaches now,
anyone can savor the great taste of a
warm, fresh baked peach tart, pie or
cobbler on a cold winter day.
Freezing is the. perfect way to
preserve the nutrients, color and
fresh taste of harvest-time peaches.
Why not take advantage of this
season's abundant crop by visiting a
nearby roadside stand, farmers'
market or local supermarket? With
minimal preparation, you'll be ready
to freeze!
BEFORE PACKING the
peaches to freeze, wash them under
cold, water (be sure to choose well­
ripened fruit and handle with care to
avoid bruising). To peel, submerge
the peache for 30 seconds in boiling
water, then plunge them into ice
water so the skin can be removed
easll y. After removing the skin, slice
the peaches in halve or sections,
removing the stones. Then, place
them in a mixing bowl. In a eparate
bowl, thoroughly mix 2/3 cup sugar
and 1/4 teaspoon ascorbic acid for
each quart of fruit. Sprinkle the
sugar-ascorbic acid mixture over the
peaches and toss to make sure each
fruit section is coated. Allow the
peaches to stand until the ugar di -
Freeform Peach Almond Tart
447 W. 9 Mile Road
Ferndale, Michigan- 48220,
�. Sbo�
e Fresh Place to
On 18 oz. Sir Lawrence's
. Bar-B-Que Sauce
liThe Sauce That Packs a Punch
and Needs No Doctoring"
CONSUMER - Limit one coupon per purchase.
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