Wednesday, May 9, ,197
THE SUMMER GAILY--MICHIGAN DAILY
Page Thirteen
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I Wenesay, ay , 173 TE SMME DAIY-MCHIGN DILYPageThitee
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WED. MAY 9 7:30 p.m.
Auditorium B-Angell Hall
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VIETNAESE ART
MAY 9-15,
MICHIGAN UNION GALLERY
The national opening of a cultural presentation
of the Vietnamese people
TONIGHT 7 P.M.-Union Gallery
Opening Reception and Art Auction
THURSDAY, MAY 10: 7:30 p.m.-Union Faculty Lounge
"Tale of Kiev" multimedia presentation of a
Vietnamese epic poem.
FRIDAY, MAY 11: 7:30 p.m.-Union Gallery
Vietnamese Music Recital
SATURDAY, MAY 12: 7:30 p.m.-Faculty Lounge
"The Price of Peace" Film
SUNDAY, MAY 13: 3:00 p.m.-Faculty Lounge
Film of Vietnamese Puppet Show
7:30 p.m.-Faculty Lounge
"Medicine and War" Slide Show
Presented by
ANN ARBOR
MEDICALAID FOR INDOCHINA
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outdoor
By JEANNE LESEM
UPI Food Editor
New York - Each summer,
thousands of Americans, armed
with charcoal briquets and beer,
take to their backyards and bA-
conies in order to indulge in that
favorite national pastime, the
outdoor cookout.
Outdoor cooks mindflatof
ecology and economy can serve
both causes by folowing a few
simple rutes.
IN PLANNING ]MEALS, skn
steak and other expensive cuts
of meat in favor of variety metl
and poutry. Chicken sd trky
are good eith barbecue sucs.
or tit basted with a homenade
o, vinetar and spice oixttre
Beet heart, prepared ike Peru
vian anticuchos, or spicy tin's
d tevre, traditionaly is setvei
waith corn on the cob.
Several vegetables can be bak
ed on a grill or directly on the
firebed without using foil wrap-
pings. Medium baking potatos
need 1 to 1 hours on coals, and
small acorn or butternut squash,
45 to 50 minutes. They should he
turned often for even cookingt
WHOLE EGGPLANT and crin,
with silks removed but husks
teft on, are best cooked on the
grill, and turned often. Sprinkle
the corn husks lightly with witer
to keep them moist during ctok-.
ing. Corn takes about 25 tui-
utes and eggplant will v t i y
widely, according to size and
shape.
Remember to increase all co -
tng times if the weather is chi
ly or windy or both
Briquets in a gridlike c a--d
board package make a good a I
expensive starter. One cleer
cook we know makes his o .n
from loose briquets, bought in
bulk, and placed in halves a
molded cardboard egg cartit-1.
ABOUT 20 MINUTES before
starting the fire, he sprays one
or more units lightly with liquid
starter and lets it soak in. One
or two minutes before sttrtiag
the fire, he also sprays starter otn
the other briquets to be used and
piles the extra coals in a stack
or pyramid on briquet-filled car-
tons to create a draft that will
catch fire quickly.
Empty waxed cardboard milk
cartons also can be filled with
Let us help you:
PLAN AHEAD
To Become a CPA
THE BECKER
CPA REVIEW COURSE
DETROIT
313 961-1400
1/r5 t dShet st
cooking
briquets for starting fires. Or
you can keep on hand a tightly
covered jar of briquets soaking
in liquid starter to cover. Use
a few soaked ones at the hot-
tom of your pyramid.
Save partly-burned briquets by
dousing them, one it a tiie,
in a container of water. U s e
tongs to hold each one in the
water about 1 second, then return
it to the firebowl to dry at 1ewet
24 hosurs.
WHEN TIlE ASIIES h:ts . c:-
ed, strew them directly oni a
vegetable garde tor lawn as fer-
tiizer or add them t .scmpst
lieasp.
Petitts the bigest extraia-
sance wi t o ay asiacilt istt-
diior coo ks is the use of ton
many briiuet The amaunt need-
edi depesds on the suze and type
of foodiiito be grilled, the type
of gril sand the weather.
In generat, a single laye of
briquets that extends about an
inch bevond the dimensans o
the food is enough. Be sure to a-
low space for heat to pensrate
betieen pieces of food.
MORE IRIQUETS are need-
ed for rirists, whole poultll.and
anything cwked m a I otisserie.
If more charcoal is needed :s
cooking progresses, add it around
the edge of the burning cals.
If food is cookiisg too ast, ei-
ther move some coals to the sides
if the grill o separatt the coals
slightly.
HERE ARE SOME re: e idas
for the simmer cook:
Anticuchss, Nirth Am ricni
style, are less peppery and gar-
licky than the Peruvian airiety,
Serve them with corn on the cob,
as a cocktail snack >r a min
Wash and trim a V2 to 2-ound
beef heart, removing fat and
arteries. Cut into s or -ich
cubes. In a large bowl, mix I/
cups of cider vinegar or rced
wine vinegar with 5 teaspoons of
finely chopped garlic, la tea-
spoons of dried crushed red pep-
per, I teaspoon of tround u
mn, t1/ teaspoons of salt md a
teaspoon of pepper.
ADD MEAT CUBES and toss to
coat well. Add more vinegar if
necessary to cover cubes. Cover
bowl tightly and refrigerate at
leat 24 hours. Stir occasonay
For basting sauce, drain 1 4-
ounce can of red or green chiles,
discard seeds and mash chilies
with a fork in a large bowl. Stir
in 1/ cup of cooking oil and I
tablespoon of solids drained from
the marinade.
Drain and dry meat cubes, toss
them in the chili mixtue to co:
well and thread loosely on skew
ers. Cook about 3 inches above
charcoal, turning often, abut 5
to 7 minutes, or until browned on
all sides ht moist witin. Baste
with remaining sauce as they
cook.
THIS RECIPE MAKES aout
six to eight hor d'oeuvre serv-
ings or about six main dis ones.
I
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