12 - Wednesday, July 26, 1989 - North Shore News

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F'0oD

Sauces, accompaniments spice up barbecues

I HAVEN'T cooked a meal in this house for two weeks.
Every inch of the place is covered in plaster dust and wood
shavings, and my enthusiasm for either of the above,

especially in the food, is scanty.

However, Brian is getting tired
of pizza, Ravenburgers, lasagne in
tinfoil, Chinese food in tinfoil and
pick-up fish and chips. Anyone
observing our garbage could con-
clude that he married me for my
money, not for my skills in the
kitchen.

beaters
Barbara McCreadie

Right now, husband is in the
kitchen, armed with a bottle of
Scrub Free and scrubbing. Since
we’re in that state of limbo be-
tween the carpenters and the
drywallers, it may stay clean long
enough to cook a few meals.

A friend dropped in the other
day. He observed the piles of
shrouded furniture, bare beams
and litter and said, ‘‘Barb, 1 love
your decor. Don’t change a
thing!” Dangerous words when I
had so many things lying around
to hit him with.

wet

By this time of year, cooks are
generally bored with the barbecue.
This year we’ve had little opportu-
nity to tire of the sport. Still, we
start looking for something a little
different, especially in sauces and
accompaniments.

Here are a few novelties you
might like to try.

Apricot Barbecue Sauce
Y% cup cooking oil
% cup vinegar
YW cup apricot nectar
Y% cup ketchup
2 tablespoons brown suger
2 tablespoons grated onion
dash Worcestershire sauce
dash hot pepper seuce
dash garlic powder
¥2 teaspoon oregano

Stir ingredients together in a
saucepan. Bring to a boil. It’s best
on pork or chicken. Cook your
meat far enough from the coals to
prevent charring.

anak

When we barbecue we often eat
far more meat than what’s good
for us. One way to prevent this is
to serve a hot, casserole-type dish
alongside. But who wants to heat
up an oven?

I’ve been making this dish for
years. It makes up in a few
minutes, and you can get crafty
and use just one pan if you’ve got
a fairly deep, small frying pan —
about 10 inches wide. If the pan is
attractive you can serve directly
from the pan,

Stove-Top Macaroni and Cheese

First, prepare your topping:

Ys cup butter
¥% cup fine, dry breadcrumbs
Y% cup grated Parniesan cheese

Melt butter and stir in crumbs.
Brown lightly and add cheese. Stir
to blend and remove to a piece of
tinfoil. Wipe out pan with a paper
towel.

Next, prepare the mac-’n-cheese
combo:
2% cups water
1% cups dry macaroni
1-2 tabiespoons grated onion
2 tablespoous butter
2 tablespoons four
MY teaspoon dry mustard
l cup milk
1 cup grated cheddar cheese
sait and pepper

Bring water to a boil (in the
same pan if you can) and add the
macaroni. Cover, lower the heat
and cook until the pasta is just
tender. Drain.

In the same pan, combine butter

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and onion and cook until onion is
limp. Add drained macaroni and
toss to coat.

Toss the mustard and flour
together and stir quickly and
thoroughly into the macaroni.

Inimediately add milk and cook,
Stirring until thickened. Add
cheese and stir until melted.
Smooth off top and sprinkle with
reserved crumbs.

If you’ve done a good job of
browning the crumbs you
shouldn’t need to run this under
the broiler. I sprinkle with season-
ed salt and seasoned pepper.

This is popular with anything,
but best with meat that hasn't been
smothered in a fruity sauce. The
inevitable green salad is a good
choice, but sliced tomatoes,
especially if you’ve grown some,
are a good alternative. To fancy-

UPTO

up the tomatoes, try slicing and
mixing with thinly-sliced sweet
onions and marinating in oil and
vinegar. Garnish with ripe olives
and fresh herbs if you have them.

kat

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