Menu For Barbecue
Zesty Franks in Cheese Sauce
Lemon Barbecued Chicken
Sizzling French Fries Roasted Corn on the Cob
Hot Garlic Bread
Relish Tray
Aunt Kate's Chocolate Cake
Coffee
Zesty Franks in Cheese Sauce
1 pound franks
Cocktail onions
1/2 pound Sharp Cheddar Cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1/2 t. dry mustard
1/2 t. Worcestershire sauce
1/4 c. ketchup
1/8 t. cayenne pepper
Toothpicks
Cut franks in 1-inch pieces. Stick cocktail onions and frank pieces on toothpicks. Make cheese sauce by combining soup, milk, mustard, Worcestershire sauce, ketchup and cayenne. Heat over low heat or in top of double boiler. Set over hot water. Add cheese and stir until smooth and well blended. To serve, pour cheese sauce into a shallow casserole and arrange franks and onions on picks in sauce.
Lemon Barbecued Chicken
Place pieces of frying chicken on a grill over hot coals. (Be sure coals are at least 7 inches below chicken.) Turn chicken frequently and brush with lemon sauce several times during cooking. Grill chicken until tender, about 30 to 40 minutes. Serve hot.
Lemon Barbeque Sauce
1 clove garlic
1/2 t. salt
1/4 c. salad oil
1/2 c. lemon juice
2 T. finely chopped onion
1/2 t. pepper
1/2 t. thyme
Mash garlic, add remaining ingredients. If possible, allow sauce to stand overnight to blend flavors.
Sizzling French Fries
Place thawed, frozen French fries in corn popper. Shake over heat until piping hot. Sprinkle with salt.
Roasted Corn on the Cob
Turn back the husks and remove silk. Lay husks back in position. Soak corn in salt water for an hour. Shake well before roasting. Line corn up on grill over coals. Keep turning ears as they brown. Will take 20 minutes. To serve break off husks. Serve with plenty of butter, salt and pepper.
Note: Soaking is not vital, but it does keep corn more moist.
Hot Garlic Bread
Slash long French bread in even slices, making the cuts on the bias without cutting clear through. Mash 1 clove garlic; cream with 1/2 c. butter. Spread generously between slices. Wrap in aluminum foil. Place on grill until hot, turning frequently.
Relish Tray
Crisp relishes double for salad in today's barbeque. A selection such as tomatoes, radishes, carrot strips, celery, and green onions would be good. Don't forget some of your delicious pickles, too.
Aunt Kate's Chocolate Cake
1/2 c. butter
1 c. sugar
3 eggs
2 1/4 c. flour
1 t. cream of tartar
1/2 t. soda
2 squares chocolate
5 T. sugar
3 T. hot water
1 c. milk
1 t. vanilla
Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour, cream of tartar and soda together. Heat together chocolate, sugar and hot water to make a smooth paste, cool. Add milk and vanilla alternately with flour mixture to creamed mixture. Last add chocolate mixture. Turn into greased and floured 8 inch square pan. Bake at 350 degrees for 40 to 45 minutes. Frost with Doris's Favorite Icing.
Doris's Favorite Icing
1 T. butter
1 c. sifted confectioners sugar
2 squares chocolate, melted
1 T. vanilla
1 egg
3 1/2 T. milk
Cream butter and sugar, add melted chocolate and remaining ingredients, beat with electric mixer or rotary beater until fluffy and thick enough to hold its shape.
Have a happy barbecue. Good luck to Dad, head chef.
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