44 - Wednesday, June 10, 1987 - North Shore News

Lifestyles

Tips to avoid making
barbecues humdrum

IF THE current weather
continues for the entire
summer, it is quite possible
that we may have to present
up to 100 barbecues or pic-
nics. If that doesn’t renew
your enthusiasm for rain,
nothing will.

I can’t think of any food that
makes me sicker, quicker, than hot
dogs. Sure, they’re great at the ball
park and I used to love them as a
kid — toasted at the end of a
willow stick over an open fire. I
enjoy the first hotdog of the
barbecue season but after that,
give me a break.

Next, there’s something about
hamburgers. Sure, just like
everyone else, I get the odd craving
for the White Spot and nothing
else will do. But, do we need them
once a week from May ’til
September?

beaters

by Barbara .
McCreadie

2 Pay

Steaks. Have you any idea what [f
a diet of charred steaks willdo to ]f;

your cholesterol count, not to

you're a sucker for punishment.
Better, pop them in the oven in a
Pam-sprayed baking dish.

This is a very basic recipe — add
anything else you like. The secret is
having a filling mixture that you
can roll into golf-ball-sized por-

tions and press firmly into the
caps.

12 large mushrooms
3 tablespoons butter

See Recipe
Page 46

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ig ‘convertible’ Crib

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mention the lining of your stom- [fj

ach? Probably, but you eat them |

anyway.

So, for all of you who will end }E

up barefoot and chained to the
barbecue, here is a selection of rec-
ipes 1 can’t do without.

Teriyaki Sauce (marinade, too)

The first time 1 printed this reci-
pe I had a call from a reader who
said that it revolutionized her
summer barbecues and put Kraft
and Heinz out of the picture. It’s
so easy, but has the advantage of
improving the grilling qualities of
any meat as compared to bottled
sauce which often contains corn-
starch or some other thickener. If
the meat you intend to grill has a
large quantity of natural oi] —
chicken thighs or legs, for example
— omit the oil.

1 cup soy sauce
2 tablespoons vinegar
2 tablespoons sugar
Ys cup vegetable oil
Garlic powder — I use a wide
bow] and sprinkle on the powder
until the entire top of the sauce is

white

Whisk ingredients together.
Marinate meat at least all day,
overnight is better. Try using a
ziploc bag so you can turn it fre-
quently. This makes enough for
eight to 10 large chicken legs or
enough steak to feed six. Try on
shish kabobs (use oil) and it’s
wonderful on firm white fish such
as halibut. Brush meai with
marinade while cooking.

Stuffed Mushrooms
Choose the biggest mushrooms
you can find — I like firm, white
or brown, at least 1-2"’ diameter.
You can do these on the grill — if

enter to
wil...

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