The Mail-Journal, Volume 15, Number 32, Milford, Kosciusko County, 30 August 1978 — Page 10

THE MAIL-JOURNAL — Wed., August 30,1978

10

SUMMER

IL 1 l&Sn n X BK IE iI K ® i 1»' *4 >/ JFW ’*%. • .1 K g w h COMMODORE — This is Mrs. Jack (Marilyn) Feighner. commodore of the Wawasee Boating Association. The association is planning its first annual sailboat rt gatta Sunday. Sept. 3. The regatta is open to everyone. Trophies will be awarded to the top finishers.

Sailboat regatta set for Sunday, Sept. 3

The Wawasee Boating Association will be sponsoring its first annual sailboat regatta this Sundav. Sept 3. starting at 11 a m. by the old South Shore Inn location Mrs. Jack (Marilyn) Feighner. commodore, said the regatta will be a class race. Various classes will be Hobi-Cat. Lasar and EScow. Any other class sailboat will be included in a handi-cap race. Trophies will be awarded to the top finishers. No advance registration or entry fee is required Mrs Feighner said this race will hopefully be the start of future class races. The association has plans of holding class races every Sunday next summer starting July 1. Plans for boating and sailing classes are also in the works for

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next summer. Encourages Sailing The Wawasee Boating Association was formed in 1967 Mrs. Feighner commented the main purpose of the organization is to "encourage sailing and boating safety." At the present time, the association holds handi cap races every Sunday from the first of July to Labor Day. The regatta and all future races are open to anyone with a sailboat Besides Mrs. Feighner. other officers of the association include: Doctor John Berger, vicecommodore; Mrs. George Irmscher, secretary; and Colonel Joseph Gray, treasurer A total of 55 families are members. Co-chairmen of the race committee for the regatta are Jim Brumbaugh and Dick Ruddell.

Outdoor cooking is family treat

With the Labor Day week end this Friday. Saturday, Sunday and Monday, many families are going to be taking to the outdoors for that last summer picnic. A different idea from cold cuts and potato salad would be to cook a complete meal out on the barbeque grill. Not only does this conserve energy, it also gets mom out of a hot kitchen and outside to be with family and friends. The following are some outdoor recipes that can be cooked just as easily on the grill as in the oven. Barbequed Ribs 4 to 6 lbs. spareribs, split and cut into serving pieces 1 cup tomato catsup cup tomato juice 3 tblsp. honey 2 tblsp. Worcestershire sauce 1 tblsp. lemon juice 1 tsp. salt 1 tsp. onion powder 1 clove garlic, minced Place ribs in 4 quarts boiling water; boil 20 minutes. Drain To prepare sauce, combine remaining ingredients in saucepan. Bring to boil, stirring constantly; reduce heat and simmer 10 minutes Place ribs on grill and cook slowly 40 minutes. Turn frequently. Brush ribs with sauce. Continue cooking, brushing with sauce and turning occasionally. 20 minutes or until done. Serve with extra sauce, if desired. Yield ; 4-6 servings Roast Leg of Lamb With Coriander lleg of lambi 7 to 9 lbs.) 2 cloves garlic 1 tsp. coriander 1 tsp. salt *4 Up. pepper 2ttJrep. cooking oil Make a few deep cuts in leg of lamb Peel garlic and cut into thin slices. Place into the incisions in lamb. Mix coriander, salt and pepper with oil. Work some of this mixture into incisions; then cover outside of lamb leg with what remains. Center lamb on cooking grill directly over drip pan. Cover kettle; cook 22 minutes per pound, or until internal temperature reaches 140 degrees for medium-rare doneness Serve hot. carved in thick slices and accompanied with mint or currant jelly. Yield: 6servings Barbequed Beef Roast With Oriental Sauce 4 pound boneless rolled beef roast (veal or lamb can also be used) 1 cup liquid brown sugar 1 cup unsweetened orange juice *3 cup cider vinegar 1 3 cup soy sauce 1 onion, grated 2 cloves garlic, mashed

1 tsp. salt Combine all ingredients except meat and stir until well blended. Place roast in a bowl and cover with the liquid brown sugar mixture. Let stand at room temperature for 2 hours, or refrigerate overnight. Remove roast from marinade and drain well. Reserve marinade. Spear roast on rotisserie rod and clampends. Place roast over gray coals on outdoor grill. Place drip pan under roast to prevent flare-ups. Barbeque for 1 1 2 hours for rare; 2 hours for medium; and 2* 2 hours for well done meat. Brush roast with marinade every 15 minutes during cooking Spoon any remaining marinade over each serving. Cranberry Glazed Sweet Potatoes 2 cans (pound each) sweet potatoes, drained 1 cup whole cranberry sauce 1 4 cup light corn syrup 2 tblsp. butter or margarine, melted 2 tblsp. sugar 1> 2 tblsp. grated orange peel 3 4 tsp. salt Arrange sweet potatoes on shallow baking dish. Combine remaining ingredients in saucepan, bring to simmering stage and simmer 2 or 3 minutes Spoon sauce over sweet potatoes; cover with aluminum foil. Center on cooking grill; cover kettle and heat about 30 minutes or until piping hot. Yield: 4-6 servings Zesty Barbequed Chicken *4 cup corn oil 1 broiler-fryer chicken cut in serving pieces ;, 4 cup catsup 1 4 cup dark corn syrup 1 4 cup bottled steak sauce Brush chicken with corn oil. Place skin side up on grate set 6 inches from source of heat. Grill about 25 minutes, turning once. Mix together catsup, corn syrup and steak sauce. Brush over chicken. Continue cooking at least 20 minutes (depending on size of chicken) until chicken is fork tender and leg twists easily out of thigh joint, basting with sauce mixture and turning frequently. Maltes 2 to 4 servings. Any remaining sauce may be heated and served with chicken. , ? Steak And Eggs On A Stick * 2 cup spicy, sweet French dressing 1 3 cup brown sugar 2 pounds boneless sirloin, cut into 1-inch cubes 8 hard-cooked eggs 1 green pepper, cut into chunks Cherry tomatoes In large shallow baking dish, blend spicy French dressing with brown sugar; add beef. Cover and marinate in refrigerator, turning occasionally, at least 2 hours. Remove beef, reserving

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marinade. On skewers, alternately. thread beef, eggs, green pepper and cherry tomatoes. Grill or broil, turning and basting frequently, with reserved marinade until done. Makes about 8 servings. Crea my V egeta ble Ca sserole 24 small whole onions 4 carrots, pared and sliced diagonally in * 2 inch slices > 2 lb. mushrooms, sliced 4 tblsp. butter 2 tblsp. flour 1 cup milk * z tsp. salt dash pepper 1 2 tsp. Worcestershire sauce 2 tblsp. sherry (optional) Cook onions in water for 8 minutes, add carrots and cook 3 minutes more. Drain. Saute mushrooms in 2 tblsp. butter. Remove mushrooms and set aside. Melt 2 tblsp. butter over low heat, add flour. Cook and stir 3 to 4 minutes until well blended. Stir in milk slowly; add salt, pepper, Worcestershire sauce and sherry. Simmer and stir until thickened. Add onions, carrots and mushrooms mixing lightly and pour into casserole dish. Center casserole onto cooking grill; cover kettle and cook 30 minutes. Stuffed Tomatoes Cook 1 package (9 or 10 ounces) frozen peas or corn kernels as directed on package. Cut a thin slice from top of 4 medium tomatoes. Scoop out seeds and pulp. Place tomatoes, cavity up, in shallow baking dish. Season inside of tomatoes with salt and pepper. Add 3 tblsp. water to dish. Cover dish; place on cooking grill. Cover kettle and heat. Fill tomatoes with hot cooked vegetable; garnish with bits of green pepper or pimento. Yield. 4servings. Stuffed Mushrooms 1 pound medium mushrooms 1 4 cup butter or margarine 1 3 cup fine dry bread crumbs 2 tblsp. grated Parmesan cheese ‘4 tsp. salt dash of pepper Wash, dry and stem mushrooms. Melt butter or margarine over low heat; add „ crumbs and cheese and browp sightly, stirring constantly. Stir in bait and pepper. Stuff mushroom caps with crumb mixture; arrange on cookie sheet. Center on cooking grill. Cover kettle and cook 10 to 15 minutes or until mushrooms are tender. Yield; about 6servings. Summer Picnic Salad 3 cups cooked macaroni, welldrained and chilled 2 cups diagonally sliced celery 3 cups cooked ham chunks 1 cup cheddar cheese chunks or 1 package (6 or 8 oz.) cubed sharp cheddar cheese :, 4 cup mayonnaise or salad dressing 2 tsp. curry powder 1 2 tsp. Tabasco pepper sauce

• 2 tsp. salt 1 2 cup sour cream Cashews Raisins Combine macaroni, celery, ham and cheese. In small bowl, combine mayonnaise, curry powder. Tabasco and sour cream for dressing. Toss with salad. Chill. Serve garnished with cashews and raisins. 1 Yield: 6-Bservings.

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Summer Fruit Basket 1 2 cup sour cream 2 tblsp. spicy, sweet French dressing Suggested fruits *4 cup orange liqueur (optional) In small bowl, blend sour cream with spicy, sweet French dressing, chill. Meanwhile, combine fruit and liqueur. Cover and marinate in

refrigerator, turning occasionally. at least 1 hour Serve, if desired, in grapefruit or orange shells. Top with a dollop of dressing mixture Makes about 8 servings. Suggested Fruits — Use any combination of the following, cutup, to equal 8 cups: grapefruit, oranges, pineapple, apples, peaches. st raw berries, blueberries or bananas.