The Mail-Journal, Volume 9, Number 27, Milford, Kosciusko County, 2 August 1972 — Page 6

THE MAIL JOURNAL—Wed, Aug. 2, 1972

6

Summertime And The Livin’ Is Easy . . .

The good old summer time is in full swing and the living is easy.. But, what about mom? Is she stuck in the kitchen with the same old recipes or has the cooking become a family project with barbecues and picnics in order? We have found several recipes that look very interesting and delicious and thought some of our readers might enjoy trying them. Experts say grilled foods can be good for your heart since they are normally lower in calories and saturated fat. Copley News Service offers the following suggestions and recipes: 1. Use fish because fish fat is polyunsaturated. 2. Use poultry which contains less fat if you discard the skin. 3. Use lean beef, lamb and pork. Be sure to trim off all the visible fat before grilling. 4. Avoid using fat steaks, chops, ribs, and other fat meat. 5. Allow the fat to drip off the meat on the grill. 6. Use a polyunsaturated oil

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in the marinade. (The wine, vinegar or lemon juice help to tenderize the meat, and with the seasonings add flavor. The oil adds enough fat to prevent a dried-out product.) 7. Baste as often as necessary with a polyunsaturated oil or marinade made with a polyunsaturated oil. 8. Don’t add cholesterol and saturated fat rich sauces to meats, vegetables, or desserts served. 9. Use fruits or other low-cho-lesterol, low-saturated fat desserts. 10. Don’t overeat. Try this unusual barbecued chicken recipe or one of these delicious barbecue sauces which would be great on almost anything you plan to grill over the coals or even in the broiler in the kitchen. BARBECUED CHICKEN WITHHONEY- / MUSTARDGLAZE 18-ounce can tomato sauce cup polyunsaturated oil ¥> cup orange juice

¥« cup vinegar 6 peppercorns 1 clove garlic, minced 2 whole chicken breasts, split 4 chicken legs including thighs l¥z teaspoon oregano 1 teaspoon salt 1 recipe honey-mustard glaze In large screw-top jar, combine all ingredients except chicken and glaze. Cover and shake vigorously to blend. In shallow dish pour tomato sauce mixture over chicken. Cover and marinate two hours at room temperature or overnight in refrigerator, turning occasionally. Drain, reserving marinade. Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently. Just before serving, brush with Honey-Mustard Glaze: Cunbine ¥4 cup honey and H teaspoon dry mustard. Makes six servings. BARBECUE SAUCE 1 cup catsup 1 cup water ¥4 cup vinegar ¥4 cup polyunsaturated oil 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 clove garlic, minced % 1 teaspoon salt 1 teaspoon celery seed 2 or 3 dashes bottled hot pepper sauce Combine all ingredients. Heat to boiling. Simmer 15 to 20 minutes. Makes two cups sauce. SOY-SHERRY BASTING SAUCE Great for marinating and brushing over meat during grilling. cup soy sauce ¥4 cup polyunsaturated oil M cup dry sherry wine 2 cloves garlic, minced 1 tablespoon dry mustard 1 teaspoon ground ginger , s 1 teaspoon dried thyme, crushed Combine all ingredients. Pour over pork, beef, chicken or fish; marinate two hours at room temperature or overnight in refrigerator. Drain; reserve marinade. Brush with marinade during roasting. Makes one cup. HOT-STYLE BARBECUESAUCE one-third cup chili sauce 2 tablespoons lemon juice 1 tablespoon prepared horseradish 2 tablespoons polyunsaturated oil 1 teaspoon Worcestershire sauce Few drops bottled hot pepper sauce Combine all ingredients. Brush on seafood or meat occasionally during barbecuing. Makes cup sauce. Jackson Levy Set At 22 Cents The general fund levy for the township of Jackson has been set at 22 cents for 1972 taxes, payable in 1973. The current rate is 34 cents. The proposed rate will raise $5,603.46. The budget is signed by Lucille Koontz, trustee. Mrs. Koontz and her advisory board will meet on August 29 to consider said budget.

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■W'S® flr > ' * r F -AjW J® HF WMHRSLrn, l Jr Jfca /fl Hr tRHBHHKSE A TREAT FROM THE EAST —Lebanese sesame breads cut in half and filled with chicken salad or other tasty fillings will make a welcome addition to the picnic fare. Foreign Bread Recipes Add Continental Touch

By SUSAN DELIGHT Copley News Service There is a surprising resurgence of interest in baking out-of-the-ordinary treads, particularly those of other lands. For these home bread bakers who like to adventure two recipes are — one for English Muffin, Bread and the other for Lebanese Sesame Bread, called Khoobz Sumsum. English Muffins would go unrecognized in a London bake shop. They are, in fact, an Americanized version of British scones, which are made from a yeast-raised biscuit dough and cut into rounds and baked on a griddle. Like scones, they are split and toasted /before eating. The yeast dough for the bread is the same as for the English muffins. And the loaves are rolled in corn meal before baking just as are the muffins. The Sesame Bread is flat and round, which is typical of Middle Eastern breads. The indi-vidual-sized breads are often cut in half and filled, making them into “sandwiches.” This version of Sesame Bread is made by the rapid mix method. Instead of dissolving the yeast in warm water, the yeast is added with part of the dry ingredients. Initial mixing is (tone with an electric mixer. SESAME BREAD (KHOOBZ SUMSUM) Makes 8 individual loaves

3Vz to 4 cups unsifted flour 2 teaspoons salt 1 package active dry yeast I¥4 cups very warm tap water (120 degrees F.130 degrees F.) 1 egg white, slightly beaten 1 tablespoon cold water 8 teaspoons sesame seeds In a large bowl thoroughly mix, 1 cup flour, salt and undissolved active dry yeast. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add % cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Divide dough into 8 equal pieces. On a lightly floured board, roll each piece into a 5inch circle. Cover cireles; let rest on board for 45 minutes. Place circles, bottom side up, on greased baking sheets. Blend egg white and cold water. Brush mixture on top of each circle and sprinkle with 1 teaspoon sesame seeds. Bake at 500 degrees F. for 10 minutes, or until lightly browned. Remove from baking sheets and cool on wire racks. Split crosswise almost all the way through and fill with favorite sandwich filling.

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ENGLISH MUFFIN BREAD Makes 2 loaves 1 cup milk 2 tablespoons sugar 1 teaspoon salt 3 tablespoons margarine 1 cup warm water j (105 degrees F.115 degrees F.) 1 package active dry yeast 5 to 6 cups unsifted flour Com Meal Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in active dry yeast; stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough additional flour to make soft dough. Turn out onto floured board; knead for about 2 minutes, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.) Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; divide in half. Roll out on lightly floured board; shape into loaves. Roll each loaf in corn meal. Place in 2 greased B¥z x 4¥z x inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 400 degrees F. for 25 minutes, or until done. Remove from baking pans and cool on wire racks.

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