Let's Have An E-Z Barbeque
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E-Z Barbeques
Green Salad Corn-on-the-Cob
Pick-up Deserts
E-Z Barbeques
(Makes enough for 24 barbeques. Better plan on two per person.)
3 1/2 to 4 pounds barbeque beef
1 1/2 c. water
1/4 c. vinegar
1 1/2 c. chili sauce
2 t. sugar
1/4 c. Worcestershire sauce
1 1/2 t. salt
1 1/2 t. paprika
1 1/2 pounds sliced onions
Roast beef in oven, uncovered, until almost fork tender, about 30 minutes per pound. Let stand until cold -- this makes slicing easier. Using a very sharp knife, slice meat as thinly as possible. Combine remaining ingredients. Heat slowly to boiling point. Add sliced meat. Simmer for about 20 minutes or until meat falls apart in shreds and onions are tender. If necessary to keep hot for a time, keep over hot water as a double boiler. Serve about 1/4 c. of barbeque beef onto split bun. Top with other half of bun.
Note: White Star Market, corner of Congress and Woodbine, have wonderful Barbeque beef. Other roasts may be used, such as round, Boston cut.
Editor's note: No roasting temperature is given. I am assuming 325 - 350 degrees.
Pick-Up Deserts
1 1/2 c. pastry mix
3 T. cold water
Add water to pastry mix, toss with a fork until particles cling together. Roll out 1/8" thick on lightly floured pastry cloth. Cut 12 3 1/2" circles with a cookie cutter.
Blueberry Squares
12 3 1/2" circles tart pastry
1 10-oz. package frozen blueberries (sweetened)
1 T. flout
Place pastry circles on cookie sheet. Break frozen blueberries apart; add flour and mix lightly. Place 1 rounded tablespoon of fruit in center of each circle. Moisten pastry edges with water. Shape into square tarts by pushing sides of pastry around berries. Pinch each corner tightly. Bake at 450 degrees 14 to 16 minutes.
Apple Foldovers
12 3 1/2 circles of tart pastry
3/4 c. sweetened applesauce
1/8 t. cinnamon
Place pastry circles on a cookie sheet. Combine applesauce and cinnamon. Put 2 teaspoons on one side of each pastry circle. Moisten pastry edges with water. Fold over: seal and press edges together with a fork. Cut steam vents in top. Bake at 450 degrees 12 to 16 minutes.
Strawberry Blossoms
12 3 1/2" pastry circles tart pastry
1/2 c. sugar
1 1/2 T. cornstarch
1 3-oz. pkg. cream cheese
2 T. light cream
Dash of salt
1 pt. strawberries
Shape pastry circles over back of muffin pans. Bake in hot oven 450 degrees 10 to 12 minutes. Cool. Mash and strain enough berries to make 1/4 c. juice. In small saucepan combine sugar, cornstarch and juice. Cook until thick and clear, stirring constantly. Cool. Combine cream cheese and salt. Spread 2/3 mixture in bottom and on sides of cooled shells. Slice remaining berries lengthwise and press vertically, points up, into cheese tart shells. Pour strawberry glaze over all. Decorated edges with remaining cheese, using pastry tube. Chill until firm.
Note: This idea from June issue of Better Living magazine is a good one. They suggest serving cheese alongside -- Gouda, creamy Camembert, nippy Blue, or sharp American.
Best Corn Ever
Boiled: Husk and boil fresh corn -- don't boil for more than 5 minutes. For easy eating break ears in halves or thirds. Remember to cook only enough corn to serve everyone once, best to cook seconds as needed.
